| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | :, Passover | 10 | Servings |
INGREDIENTS
| 10 | Matzos | |
| 4 | T | Chicken fat |
| 1 | Red pepper, finely diced | |
| 1 | Cucumber, finely diced | |
| 2 | t | Capers, optional |
| 1 | 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 [email protected] (Lisa Montag) on Jan 4, 1998
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”