RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Breakfast: Sephardic Matzah Brei: Masa Tiganitas - dairy
Preparation time: 30 minutes This Sephardic variation of matzoh brei is much richer and creamier than the Ashkenazic dish. The method is also totally different. Masa tiganitas is a little like French toast made out of matzoh. 4-6 whole matzot 4 tablespoons olive oil Whole milk to soak matzoh 4 large eggs, well beaten 1/4 cup yogurt Sunflower oil for sauteing Arrope or honey 1. Place the whole matzoh 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 2.While the matzot are soaking, beat the eggs in a mixing bowl together with the 1/4 cup yogurt. Finely chopped walnuts 3. When the matzot are soft enough, gently remove them, one at a time, and lay them on paper towels. Cut each matzoh into four quarters. Stack the squares on top of one another on paper towels or on a plate. 4. 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 5. Dip one square of matzoh from each stack into the beaten egg. Allow the excess to drip back into the mixing bowl. Place the square in the skillet. A 12-inch skillet will hold 2-3 tiganitas (squares) while they are frying. Fry the tiganitas until goldenbrown on both sides. Keep the tiganitas warm in a 250 degree 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. Recipe from The Sephardic Kitchen by Rabbi Robert Sternberg
