Chef Anthony Rose, known as the “king of comfort food,” partnered with food writer Chris Johns to create The Last Schmaltz: A ...

To make the matzo balls, beat together the matzo meal, salt, margarine (or schmaltz), eggs and sparkling water to make a smooth paste. Place in the fridge for at least 30 minutes, or overnight.

For this recipe you will need a doner-style spit ... Layer the turkey up with the schmaltz to help it stick together and keep it moist while cooking, then skewer onto the doner kebab spit ...