| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 5 |
|
Matzot; (up to 6) |
| 1 |
lb |
Minced chicken meat; (chest) |
|
|
Parsley and green onions to taste; (chopped) |
| 2 |
|
Raw eggs |
| 1 |
md |
Potato; cooked and mashed |
| 1 |
|
Big onion; chopped |
|
|
Garlic; pepper and salt to taste |
| 2 |
tb |
Oil; (up to 3) |
INSTRUCTIONS
Source: a booklet for Pessach from Bar Ilan school in Rio de Janeiro.
Soak the matzot for 3 minutes in warm water with salt, put out the maximum
water possible and pick them as much hole as posibble. Oil a pie pan and
fold with half the matzot. In a pan over the stove, brown the onion, add
the meat salted, and with garlic, pepper, parsley and green onions, and
brown it. Let cool. Add the mashed potato mixed with 1 beaten egg. Put this
filling over the matza in the pan and cover with the other half of matzot.
Pour over the remaining beaten egg and bake for 15 to 20 minutes till
golden.
Posted to JEWISH-FOOD digest by wajnberg <wajnberg@ccard.com.br> on Feb 18,
1998
A Message from our Provider:
“REMEMBER! Only _you_ can prevent forever fires!”