Matzo \"salad\"

Yield: 10 Servings

Measure Ingredient
10 \N Matzos
4 tablespoons Chicken fat
1 \N Red pepper; finely diced
1 \N Cucumber; finely diced
2 teaspoons Capers; optional
1 bunch Chives; finely chopped
\N \N 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

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