| 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 <cbmcam@cyberramp.net> Date:
Mon, 02 Dec 1996 18:26:54 -0600
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