Here's a lively colorful version of Mazho Brei with the addition of peas, garlic and hot peppers. This recipe, from "Saffron Shores" (Chronilce Books) by Joyce Goldstein is a feature of The Radio Kitchen. Your radio home for food, fun and friends.
Ingredients
5 tablespoons
meat drippings, chicken fat or peanut oil
6-8 cloves
garlic, coarsely chopped
2 cups
water
salt and freshly ground black pepper, to taste
1
bay leaf
1 teaspoon
sweet paprika
1 small
dried red pepper, crushed or 1/2 teaspoon dried red peper flake
1 teaspoon
ground caraway or cumin
4
matzoh, broken into small pieces
1 pound
green peas. shelled and blanched (about 1 cup)
6
eggs, beaten
Instructions
1.
In a sauté pan or skillet, heat the drippings, fat, or oil over medium heat. Add the garlic and sauté for 2 minutes. Add water, salt, pepper, bay leaf, paprika, red pepper, cumin or caraway.
2.
When the liquid boils, add the matzoh and peas. Cook until most of the water is absorbed, about 10 minutes.
3.
Pour the eggs over the matzoh. Using a fork, pull the sides of the omelet in so the rest of the eggs can run underneath.
4.
When the omelet is set, but still quite moist, loosen the sides with a spatula, slide it onto a plate and serve at once.
... an excerpt of:
"Saffron Shores" (Chronicle Books)
click on the cover to see it at Amazon.com
