Passover comfort food combines this solemn Jewish holiday with exquisite food items such as black peppers, dill, onions and red bell peppers. This Passover recipe is quite easy to make with a minimal amount of ingredients. Matzo is the substitute for bread during the Jewish holiday of Passover, when eating chametz—bread and leavened products—is not allowed.

6 (6-inch) unsalted matzos

6 large eggs

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/2 tablespoons chopped fresh dill

2 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips

2 red bell peppers, cut lengthwise into 1/4-inch-wide strips

1/4 cup extra-virgin olive oil

1. Break matzos into roughly 1-inch pieces into a colander, then rinse under hot tap water until pieces are softened, 1 to 2 minutes. Let stand 5 minutes.

2. Lightly beat eggs with salt, pepper, and 1 tablespoon dill in a large bowl and stir in matzos until coated well.

3. Cook onions and peppers in oil in a 12-inch heavy nonstick skillet over moderate heat, stirring occasionally, until they begin to brown, 8 to 10 minutes.

4. Add matzo mixture, then increase heat to moderately high and sauté, stirring frequently and breaking up clumps, until matzos are well browned, about 17 minutes.

5. Season with salt, then sprinkle with remaining 1/2 tablespoon dill.

Makes 4 (main-course) or 8 (side-dish) servings.

Recipe and Food Styling by Ruth Cousineau. Photograph by Romulo Yanes. Recipe published in the April 2005 Gourmet Magazine. 

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donna
www.skilch.com

Thursday 29 March 2012, 23:22

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