| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
4 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1 |
|
Level teaspoon salt |
| 5 |
fl |
(150 ml / 2/3 cup) warm water |
| 3 |
oz |
(75 g / 3/4 cup) fine matzah meal |
| 1 |
|
Level tbsp caster (superfine) sugar |
| 1 |
ts |
Ground cinnamon |
| 2 |
oz |
(50 g / 1/4 cup) caster (superfine) sugar |
INSTRUCTIONS
CINNAMON SUGAR
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
A Message from our Provider:
“A Clear Conscience Makes a Soft Pillow”