- 10
matzos
- 4 tbsp
chicken fat
- 1 red
pepper, finely diced
- 1
cucumber, finely diced
- 2 tsp
capers, optional
- 1 bunch
chives, finely chopped
- Salt and
pepper, to taste
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 300 degrees F oven for 10 minutes.
Transfer to a bowl.
Heat the
chicken fat in a saucepan and add cucumbers
and peppers. Cook 1 minutes 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. |
