Run a rolling pin over matzos to break up into small pieces no larger
than 1/4". Cook over medium-high head in a dry saute pan or toast in a
300F oven for 10 minutes. Transfer to a bowl. Heat the chicken fat in a
saucepan and add cucumbers and peppers. Cook 1 min over medium heat. Turn
off the heat and add capers, if using, and chives. Toss in a mixing bowl
with the toasted matzo. Add salt and pepper to taste. Serve at room temperature
or slightly warm.
NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken
Books, New York: 1988.
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