INGREDIENTS

INSTRUCTIONS

source: The Sephardic Kitchen , by Rabbi Robert Sternberg,
Foodscape/foodwine com
Preparation time 30 minutes, Servings: 4 - 6
This Sephardic variation of matzoh brei is much richer and creamier than
the Ashkenazic dish. The method is also totally different. Masa tiganitas
is a little like French toast made out of matzoh.
1. Place whole matzoh into a wide deep mixing bowl or a square baking pan
that can accomodate them all without breaking them. Pour the milk over them
to cover. Soak the matzot in the milk until they soften enough so that they
can be cut, but are not so soft that they will disintegrate.
2. While the matzot are soaking, beat the eggs in a mixing bowl together
with the 1/4 cup yogurt.
3. When the matzot are soft enough, gently remove them, one at a time, and
lay them on paper towels. Cut each matzoh into four quarters. Stack the
squares on top of one another on paper towels or on a plate.
4. Pour enough oil into a 12-inch skillet to come up the sides 1/4 inch.
Heat the oil over medium-high heat until it is sizzling but not smoking.
5. Dip one square of matzoh from each stack into the beaten egg. Allow the
excess to drip back into the mixing bowl. Place the square in the skillet.
a 12-inch skillet will hold 2-3 tiganitas (squares) while they are frying.
Fry the tiganitas until golden brown on both sides. Keep the tiganitas warm
in a 250* oven until all are ready. Apportion the tiganitas onto serving
plates. Serve with Arrope or honey poured over the tiganitas and sprinkle
with chopped walnuts.
Posted to JEWISH-FOOD digest V97 #005
From: alotzkar@direct.ca (Al)
Date: Sun, 5 Jan 1997 16:21:43 -0800

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