| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Jewish | 12 | Servings | |
INGREDIENTS
| 4 | Squares motza | |
| 7 | lg | Eggs separated |
| 1 1/2 | c | Sugar |
| 1/2 | Lemon; juiced | |
| 1/2 | ts | Grated lemon zest |
| 1/3 | c | Margarine |
| 1 1/2 | ts | Cinnamon |
| Salt and pepper to taste | ||
| 4 | lg | Granny Smith apples; peeled and grated |
| 1/2 | c | Seedless raisins |
| 1/4 | ts | Salt |
INSTRUCTIONS
>From Sherry Greenberg ([email protected]) Soak motza in water to cover. Drain and press out excess water. Beat egg yolks with sugar until light and fluffy. Add drained motza, lemon juice, margarine, cinnamon and salt. Beat until combined. Add grated apples and rasins to yolk mixture. Beat egg whites and 1/4 tsp. Salt until frothy at low speed. Increase speed to high. Beat until soft peaks appear. Fold egg whites into the yolk mixture. Pour mixture into a 9 x 13 inch greased baking dish. Bake at 375 degrees or until lightly browned. Posted to JEWISH-FOOD digest by [email protected] on Feb 19, 1998
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