| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | :, Passover | 10 | Servings |
INGREDIENTS
| 10 | Matzos | |
| 4 | tb | Chicken fat |
| 1 | Red pepper; finely diced | |
| 1 | Cucumber; finely diced | |
| 2 | ts | Capers; optional |
| 1 | bn | Chives; finely chopped |
| Salt and pepper; to taste |
INSTRUCTIONS
Run a rolling pin over matzos to break up into small pieces no larger than 1/4". Cook over medium-high head in a dry saute pan or toast in a 300F oven for 10 minutes. Transfer to a bowl. Heat the chicken fat in a saucepan and add cucumbers and peppers. Cook 1 min over medium heat. Turn off the heat and add capers, if using, and chives. Toss in a mixing bowl with the toasted matzo. Add salt and pepper to taste. Serve at room temperature or slightly warm. Serving Ideas : Serve with Stringed Beef Brisket Recipe by: : From _The Jewish Holiday Kitchen_ by Joan Nathan. Posted to JEWISH-FOOD digest Volume 98 #005 by lisamontag@juno.com (Lisa Montag) on Jan 4, 1998
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