Globe
Recipes

Appetizer Image Soup Image Salad Image Entre Image Side Dish Image Dessert Image
Home      Add-Your-Recipe  

APPETIZERS

 

SOUPS

 

SALADS

 

ENTRES

 

SIDES

 

DESSERTS

 


Ethnic Recipes
Afghan Recipes
African Recipes
American Recipes
Bukhari Recipes
Egyptian Recipes
Greek Recipes
Hungarian Recipes
Iraqi Recipes
Italian Recipes
Jewish Recipes
Kurdish Recipes
Lebanese Recipes
Middle Eastern Recipes
Moroccan Recipes
Persian Recipes
Romanian Recipes
Thanksgiving Recipes
Turkish Recipes
Yemenite Recipes


Category Recipes
Healthy
Vegetarian
Meat
Dairy
Chicken
Turkey
Beef
Lamb
Fish
Bread
Cakes
Cookies
Pastry
Pies
Potato
Rice
Pasta
Stuffed


All Recipes (Alphabetical Order)

 

Print your recipe and enjoy cooking!




Print   

Ingredients:


* 4 Tbs. olive oil "ELEA Olive Oil"
* Whole milk to soak matzot
* 4 large eggs
* 1/4 cup yogurt (KP)
* Walnut oil for saut


Directions:


1. Place whole matza into a wide deep mixing bowl or a square baking pan that can accommodate them all without breaking them.
2. Pour the milk over them to cover.
3. 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.
4. While the matzot are soaking, beat the eggs in a mixing bowl together with the 1/4 cup yogurt.
5. When the matzot are soft enough, gently remove them, one at a time, and lay them on paper towels.
6. Cut each matza into four quarters.
7. Stack the squares on top of one another on paper towels or on a plate.
8. Pour enough oil into a 12-inch skillet to come up the sides 1/4 inch.
9. Heat the oil over medium-high heat until it is sizzling but not smoking.
10. Dip one square of matza from each stack into the beaten egg. Allow the excess to drip back into the mixing bowl.
11. Place the square in the skillet.
12. Fry the tiganitas until golden brown on both sides.
13. Keep the tiganitas warm in a 250 degrees oven until all are ready.
14. Apportion the tiganitas onto serving plates.
15. Serve with arrope or honey poured over the tiganitas and sprinkle with chopped walnuts.

YIELDS: ~ 4-6 servings.
CHEFS SUGGESTION: A 12-inch skillet will hold 2-3 tiganitas (squares) while they are frying.



Source: Adam

Print   



Google


Search for more Recipes...


   Popular Tags

recipes chef
cooking
recipes kitchen
recipes dinner
healthy recipes

recipe dinner
recipes greek
recipes southern
cooking roast
chicken soup

food from
turkey breast
cook turkey
food recipes
food traditional

recipes
cake recipes
turkey
soup recipes
easy recipes

recipes pasta
food
chicken recipes
recipes for chicken
bread recipes

More Tags ....