2 Eggs
1 Level teaspoon salt
5 fl (150 ml / 2/3 cup) warm
-water
3 oz (75 g / 3/4 cup) fine matzah
-meal
1 Level tbsp caster
-(superfine) sugar
CINNAMON SUGAR
1 ts Ground cinnamon
2 oz (50 g / 1/4 cup) caster
-(superfine) sugar
From: The New Complete International Jewish Cookbook by Evelyn Rose
Eat hot off the pan.
These are probably similar to the meal cakes that were offered as a
sacrifice in the Temple at Jerusalem.
Beat the eggs, salt and 2 tablespoons of the water until thick. Gradually
add the meal and the sugar and enough additional water to make a thick
batter that just drops from the spoon. Fry in oil 1/4 inch (0.5 cm) deep or
a mixture of 2 oz (50 g / 1/4 cup) butter and 1 tablespoon oil until golden
brown and puffy. Turn and cook the other side. Serve hot off the pan, plain
or with the mixed cinnamon and sugar.
Yields
4 Servings