| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
|
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Hot oil |
| 6 |
|
Matzos |
| 2 1/2 |
lb |
Finely decided meat or fowl |
| 5 |
|
Green onions; chopped. |
| 3 |
oz |
Chopped herbs; (dill, parsley, etc) |
| 3 |
|
Eggs |
|
|
Salt and pepper. |
INSTRUCTIONS
Cooking time: 40 minutes.
FROM: JEWISH COOKING FOR PLEASURE..........Molly Lyons Bar-David.
Put half the oil into a baking pan and keep it hot while you proceed. Dip
the matzos in water and line the bottom of the dish with three of the
matzos to make a sort of crust container. Put in the meat and top with the
chopped onion and herbs, and sprinkle with salt and pepper. Cover with
remaining dipped matzos. Beat the eggs and pour over. Put into a moderately
hot oven (400F or Gas Mark 6) and after 10 minutes add the remaining hot
oil Bake after 10 minutes more. Pour off the oil at once. Cut into serving
pieces. Very good hot or cold. This old Passover dish may have been
inspired by Leviticus 2:4 "a meat offering baken in the oven, it shall be
unleavened cakes of fine flour mingled with oil...."
Posted to JEWISH-FOOD digest by "Coby Andel en Han Mauwer"
<hanmauwer@wxs.nl> on Oct 31, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”