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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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ADAM'S MASA
TIGANITAS (SEPHARDIC PESACH FRENCH TOAST)
| INGREDIENTS: |
- 4 Tbs. olive oil "ELEA
Olive Oil"
- Whole milk to soak matzot
- 4 large eggs
- 1/4 cup yogurt (KP)
- Walnut oil for sautéing
- Honey or Arrope (recipe below)
- Finely chopped walnuts
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| INSTRUCTIONS: |
- Place whole matza into a wide
deep mixing bowl or a square baking pan that can
accommodate them all without breaking them.
- Pour the milk over them to
cover.
- Soak the matzot in the milk
until they soften enough so that they can be cut,
but are not so soft that they will disintegrate.
- While the matzot are soaking,
beat the eggs in a mixing bowl together with the 1/4
cup yogurt.
- When the matzot are soft
enough, gently remove them, one at a time, and lay
them on paper towels.
- Cut each matza into four
quarters.
- Stack the squares on top of
one another on paper towels or on a plate.
- Pour enough oil into a 12-inch
skillet to come up the sides 1/4 inch.
- Heat the oil over medium-high
heat until it is sizzling but not smoking.
- Dip one square of matza from
each stack into the beaten egg. Allow the excess to
drip back into the mixing bowl.
- Place the square in the
skillet.
- Fry the tiganitas until golden
brown on both sides.
- Keep the tiganitas warm in a
250 degrees oven until all are ready.
- Apportion the tiganitas onto
serving plates.
- Serve with arrope or honey
poured over the tiganitas and sprinkle with chopped
walnuts.
YIELDS: ~ 4-6
servings.
CHEFS SUGGESTION:
A 12-inch skillet will hold 2-3 tiganitas (squares)
while they are frying.
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| Source: Rabbi
Alan Ira Silver |
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!בתיאבון
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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE! כושר דילייט - מגזין
החדשות והמידע מהעולם היהודי ומישראל, כולל מסעדות כשרות, בתי כנסת ועוד ועוד
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