Yield: 10 Servings
|4 tablespoons||Chicken fat|
|1||Red pepper; finely diced|
|1||Cucumber; finely diced|
|2 teaspoons||Capers; optional|
|1 bunch||Chives; finely chopped|
|Salt and pepper; to taste|
Run a rolling pin over matzos to break up into small pieces no larger than ¼".
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@... (Lisa Montag) on Jan 4, 1998