4 matzo crackers
4 large eggs
1 1/2 tsp salt
3 tbsp butter (or shortening)
Directions
Soak matzos in cold water for 2 minutes. Drain and crumble.
Beat eggs and salt together in bowl. Add matzo; mix till
well-coated. Heat butter in skillet and pour in matzo. Fry till
browned on both sides. Serve warm with syrup and/or preserves.
* Can find matzo (mahtzo) crackers in "gourmet" sections, or stores
that cater toward kosher foods. I prefer the egg and onion flavor...
Servings: 1 batch
Matzo Brie (Fried Matzo) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cheese
The History of Recipes
It is quite possible to trace the history of recipes far back into antiquity, certainly as far back into history as the early Egyptians, and possibly even further. Interesting though that is, sadly, these early cookbooks were just primitive hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe in existence, according to historians is a series of ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. During Roman times 25BC a roman called Apicius wrote a number of scripts detailing recipes enjoyed by wealthy roman citizens. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Romans used a wide range of spices and herbs, including many that are still in use today for example thyme, rue and asafoetida. In the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, such as coriander, basil and rosemary. These new foods and tastes caused a torrent in recipe publications, some of which are now in private cookery archives. During the succeeding few centuries, the powerful and rich houses competed to serve the best banquets, and as a consequence, cooks and their recipes were much in demand. However, it wasn`t until the nineteenth century that haute cuisine and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and recording recipes common in their social group. By the arrival of the 1900s, cook books are highly popular due to more people being able to read, more free time and having more money. |
We hope you enjoy this Matzo Brie (Fried Matzo) recipe.
