| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Greek | 1 | Servings | ||
INGREDIENTS
| Be multiplied if you have | ||
| the strength |
INSTRUCTIONS
By divided request, I hereby amd sending my Fried Matza variation RECIPE. I havn't yet figured how to send the actual stuff by email so here goes. They make a nice lunch or supper following a bowl of Borscht or a greek salad. Mix eggs, milk and nutmeg or salt in a flat bottomed pan or pie pan etc. Put Matzot 1 or 2 at a time, in ANOTHER flat bottomed pan or pie pan. Pour boiling water over them to "take the starch out of them. Do not leave them in too long as you do not want them to fall apart. It is better to under soak them than oversoak them. Lift them one at a time out of the water and place them in the egg-milk mixture. dump the hot water out of the other pan so you can start again. Fry the eggy matzot in a mixture of oil and butter (less burning and less chlorestorol). When browned on both sides put on a platter and keep warm in a low oven. You now have the fried matza in nice rectangles (more or less) For the "crepeing": While warm these roll nicely. That is what I found out after all these years. Fill them with any of the following or your own ideas- (you might try savory with onions, mushrooms etc. I havn't but might next year): Cinnamon and sugar. Jam or pureed fruit like apricots. Sliced strawberries or other fruit with or without yogurt or sour cream. Hold them together with toothpicks and sprinkle them with that KLP confectioners sugar you have hanging around, or plain sugar. (Don't use the sugar if you make them savory. The thought makes me slightly ill.) Posted to JEWISH-FOOD digest V97 #145 by "W. Baker" <wbaker@panix.com> on Apr 30, 1997
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