Every year these popovers are a family favorite and a revelation to anyone who has never had them before. They're fantastic as dinner "rolls" to go with your Passover meal, but where they really shine is for sandwiches the next day. Our favorite fillings are leftover lamb (with arugula and a little horseradish mayo) or toasted with sharp cheddar cheese and a slice of tomato.

Make sure you make extra, because they go fast!

Passover Popovers
1 cup vegetable oil
2 cups water
1 teaspoon salt
2 cups matzoh meal
¼ cup sugar
8 eggs

Preheat oven to 375. Grease two cookie sheets. Bring vegetable oil, water, and salt to a boil. Add matzoh meal and stir with a wooden spoon. When mixture is sticky, let cool. Transfer to stand mixer or have a line of strong helpers handy. Mix in sugar on low or with a wooden spoon. Add eggs, one at a time, beating well after each addition. Rinse your hands in cold water and make dough balls about the size of a plum, placing onto cookie sheets. Bake for 15 minutes until puffy, then turn down the oven to 325 and bake until golden, about 30 minutes.