| 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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