A detailed recipe for Jewish cuisine.
Recipe author – Sarah Molton (USA) – Chef, TV presenter, culinary writer
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Time: 30 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 whole matzo cakes
- 2 tbsp. l vegetable oil
- 2 medium onions chopped into thin rings (about 2 tbsp.)
- Salt and ground black pepper
- 2 pack (300 gr.) Frozen chopped spinach (defrost)
- 6 lightly beaten eggs of category CO
- 2 tbsp. l (30 gr.) Butter
- 1 pack (150 gr.) Pasty cheese with herbs (better Bursen) or 2/3 Art. soft goat cheese or cream cheese
Recipes with similar ingredients: matzo, cream cheese, goat cheese, eggs, шпинат
Recipe preparation:
- Heat in a medium-sized skillet over high heat. butter. Reduce the heat to medium, lay the onion and fry, stirring occasionally until golden, about 8 minutes. Salt and pepper to taste and transfer the slotted spoon to a bowl. Leave the pan and butter on which the onions were fried.
- At this time, squeeze the spinach well, handful, to remove all the water. Lightly smash the matzo and soak it in a bowl with cold water for 3 minutes. Drain and mix matzoh with eggs, 3/4 tsp. salt and 1/4 tsp pepper. In the left pan, heat on medium-low heat remaining butter with butter. Add the matzo mixture and cook, stirring constantly, until the eggs will not catch, and matzo will not become crispy, about 5 minutes. Add spinach and cheese and cook until they are warm. Per serving lay out the onion.
