Instructions: "How we longed for carnatzlach during the austerity days of Israel! Our meat ration was very small (1/2 pound a month), and we used to stretch the taste with so much flour or crumbs that a standing joke arose: Make the bread blessing on hamburgers. Carnatzlach are made without any crumbs and so we serve them during Passover, and buy them on the streets from Romanian kiosks, where they are grilled on charcoal-ember barbecues." (Israeli Cookbook, 1964)

2 lbs very finely ground beef
2 cloves garlic
1 large onion
2 ribs celery or fennel (optional)

dash cayenne
1 tsp salt
pinch of pepper
2 eggs

Put the meat and veggies through the meat chopper twice, then add the remaining ingredients. Shape into little "fingers" and grill the miniature rolls over a hot charcoal fire until the carnatzlach are lightly browned.

Serves 6

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