4 tb Chicken fat
1 Red pepper; finely diced
1 Cucumber; finely diced
2 ts Capers; optional
1 bn Chives; finely chopped
Salt and pepper; to taste
Run a rolling pin over matzos to break up into small pieces no larger than
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.
Serving Ideas : Serve with Stringed Beef Brisket
Recipe by: : From _The Jewish Holiday Kitchen_ by Joan Nathan.
Posted to JEWISH-FOOD digest Volume 98 #005 by email@example.com (Lisa
Montag) on Jan 4, 1998