Maafeh of vematza metubal beshamiz (baked matzoh (see dir

4 servings

Ingredients

Quantity Ingredient
6 Egg
½ cup Onion; finely chopped
½ cup Dill, fresh; finely cut or
;2 tablespoons dried dill
;weed
¼ cup Parsley; finely chopped,
;prefer flat leaf
2 teaspoons Salt
Black pepper; freshly ground
3 cups Chicken meat, cooked; cut
;into strips about 1/4 inch
;wide, 1/4 inch thick and
;1 1/2 inch long
½ cup Vegetable oil
3 Square matzohs; (plain)
2 cups Chicken stock; fresh or can

Directions

Name; Baked Matzoh, Chicken and Dill Casserole Preheat the oven to 400 degrees (F). In a deep mixing bowl, beat the eggs with a whisk or a rotary or electric beater until frothy, stir in onions, dill, parsley, salt and a few grindings of pepper, then add the chicken. Turn the pieces gently about with a spoon until they are thoroughly coated.

Heat the oil in a small saucepan until a light haze forms above it, then pour a teaspoon of it into an 8 inch square shallow baking dish, tilting the dish to spread it evenly. Set the remaining oil aside off the heat.

Dip a matzoh into the chicken stock until it is well moistened. Lay it in the bottom of the baking dish, spread half of the chicken and egg mixture evenly over it, moisten a second matzoh in the chicken stock and place it over the chicken. Spread the remaining chicken and egg mixture on top and cover with the third moistened matzoh.

Pour about half the remaining oil evenly over the last matzoh and bake in the middle of the oven for 15 minutes. then sprinkle with the rest of the oil and continue baking for 15 minutes longer, or until the top is browned. Serve at once.

Matzohs are a special version of unleavened bread associated with the Jewish "Pesach" or Passover ceremonies, which commemorate the flight of the Israelites from Egypt to the Promised Land of Canaan.

Escaping Egypt so abruptly, they ere unable to leaven or bake their bread beforehand, and had to make a simple flour and water dough for baking in the sun, thus producing the crisp flat matzoh.

NOTE: If you do not have cooked chicken meat on hand, prepare it by poaching 3 pounds of chicken, a sliced onion, 2 celery tops, a bay leaf and a teaspoon of salt in 2 cups of water. Bring to a boil, cover and simmer over low heat for 1 hour. Remove the chicken and when cool bone and skin it. Strain the broth. You should have about 3 cups of meat and 2 cups of broth.

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Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 02-05-95

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