| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 4 | Servings | |
INGREDIENTS
| 2 | Eggs | |
| 1 | Level teaspoon salt | |
| 5 | 150 ml / 2/3 cup warm | |
| water | ||
| 3 | oz | 75 g / 3/4 cup fine matzah |
| meal | ||
| 1 | Level tbsp caster | |
| superfine sugar | ||
| 1 | t | Ground cinnamon |
| 2 | oz | 50 g / 1/4 cup caster |
| superfine sugar |
INSTRUCTIONS
From: The New Complete International Jewish Cookbook by Evelyn Rose Eat hot off the pan. These are probably similar to the meal cakes that were offered as a sacrifice in the Temple at Jerusalem. Beat the eggs, salt and 2 tablespoons of the water until thick. Gradually add the meal and the sugar and enough additional water to make a thick batter that just drops from the spoon. Fry in oil 1/4 inch (0.5 cm) deep or a mixture of 2 oz (50 g / 1/4 cup) butter and 1 tablespoon oil until golden brown and puffy. Turn and cook the other side. Serve hot off the pan, plain or with the mixed cinnamon and sugar. Posted to JEWISH-FOOD digest V96 #092 From: cbmcam <[email protected]> Date: Mon, 02 Dec 1996 18:26:54 -0600
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