Dieses Pessach-Gericht, das uns Rise Landsman aus Teaneck, New Jersey, geschickt hat, wird normalerweise zum Frühstück serviert, mit Ahornsirup beträufelt oder mit Zucker bestreut. Es ist auch gut als herzhafte Beilage mit Salz und Pfeffer.
Quelle: Alltagsessen, April 2004
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Kochs Notizen
Matzo kommt in Vollkorn, Ei und einfachen Sorten. Wir wählten Plain, das ist das traditionellste.
This Passover dish, sent to us by Rise Landsman from Teaneck, New Jersey, is usually served for breakfast, drizzled with maple syrup or sprinkled with sugar. It is also good as a savory side dish with salt and pepper. Matzo is soaked in boiling water, mixed with eggs, nutmeg and salt, and cooked in butter until browned on both sides. This dish is traditionally made with plain matzo, but can also be made with whole wheat or egg matzo. Serve hot and enjoy!
Issac
26.04.2023 @ 21:54
This Passover dish, sent to us by Rise Landsman from Teaneck, New Jersey, is usually served for breakfast, drizzled with maple syrup or sprinkled with sugar. It is also good as a savory side dish with salt and pepper. Matzo is soaked in boiling water, mixed with eggs, nutmeg and salt, and cooked in butter until browned on both sides. This dish is traditionally made with plain matzo, but can also be made with whole wheat or egg matzo. Serve hot and enjoy!