Traditional Jewish dish “Macebray” for Easter – a detailed recipe cooking. 
The photodishes: Wayne Harley Brahman Time: 10 min. Difficulty: Easy Portions: 4 The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 slices of matzo
- 1/2 tbsp. water
- 4 eggs
- Salt and ground black pepper
- 2 tbsp. l (30 gr.) Butter
- 2 tbsp. l vegetable oil
Recipes with similar ingredients: matzo, eggs, maple syrup, confiture
Recipe preparation:
- In a bowl, break the matzo into pieces measuring 2.5 cm. Water bring to a boil and fill it with matzo. Stir quickly, then drain excess water. In a bowl, beat the eggs with a fork. Add the eggs salt and pepper in matzo. Heat in a large skillet over high heat butter and vegetable oil.
- Put matzo and sauté until it becomes crispy. Turn over and fry on the other side, dividing in the process cooking into pieces. Serve with maple syrup or jam.
