 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Matzoh - Goodman, Streits, Manischevitz - Passover matzoh preferred Ingredients:
4 matzoh crackers |
2 eggs |
1 teaspoon salt |
1 tablespoon garlic powder |
1 tablespoon sesame seeds |
1/2 teaspoon sesame oil |
2 tablespoons onion flakes |
1 tablespoon cilantro or 1 tablespoon parsley |
1 teaspoon chives, to taste |
1 tablespoon white pepper |
1 tablespoon butter |
3 tablespoons olive oil |
Directions:
1. Boil 4 cups of water in a teapot.
2. Break up Matzoh crackers into a big bowl.Add the remaining ‘dry ingredients’ (salt, garlic powder, sesame seeds, sesame oil, onion flakes, white pepper.).
3. Scramble the eggs in a second bowl. Add cilantro or parsley and chives.
4. Pour some of the boiling water (about 1 cup) onto the matzoh mixture. Stir with a fork. Add the egg mixture. Mix with a fork.Return teapot to low heat.
5. Using a skillet heated to medium high heat, add the butter and the oil. If you are using fresh scallions or garlic, add to the pan and sauté for 1 minute.
6. Add the Matzoh mixture to the skillet. Let it cook for about 3 – 4 minutes. Let it brown. Break it up. Flip the pieces over; let them brown. Then scramble them up. Let them cook. Taste and adjust spices.
7. Let it cook for 3-5 minutes. Just before you are ready to serve it, pour more (1/2 to 1 cup) water into the skillet to steam it. Cook off the excess water. Serve!
8. If using fresh ingredients, double the amounts.
|
|