Slovakian: maces
Arabic: مصة
Hebrew: מצה
Dutch: matse
German: Matze
Russian: маца
Romanian: pască
Portuguese: matzá
Japanese: マッツァー
Many dishes of Polish Jews are today considered regional specialities, and same time Polish regional cuisine left influences in Jewish recipes. Matzo and challah are available in most Polish groceries; Bagels originates in Poland; raw potato fritters, stuffed goose necks, fish in almonds and raisins, red cabbage salad and noodle-curd pies are eaten commonly at Vistula river. Nevertheless, many Polish Jews dishes are today forgotten, but thanks God there still are old cookbooks :) Here is a great recipe for Polish Jews delicacy, sweet matzo pancakes, called chremzel.
100 gr matzo
50 gr almonds
50 gr sugar
4 eggs
200 ml wine
a pinch of salt
a pinch of baking powder
a drop of almond flavouring
1. Grind matzo and peeled almonds in coffee grinder. Heat wine with sugar (leave 3 tablespoons apart). Pour warm wine over ground matzo and almonds.
2. Beat yolks with resting sugar (those 3 tablespoons). Whisk egg whites with a pinch of salt until stiff. Combine yolks with wine matzo, almond flavouring and baking powder. Add stiff egg whites and slightly mix under matzo dough.
3. Fry small pancakes in oil. Sprinkle with icing sugar before serving.
3 comments:
powiedz mi w czym zmieliłaś macę? tez w młynku do kawy? a to taka zwykła, sklepowa? taki chlebki?
Więc tak: macę pokruszyłam na kawałki i rozdobniłam w młynku do kawy razem z obranymi migdałami. Co do macy, tak, chodzi o te chrupiące "łaciate" podpłomyki, takie jak np. tu: http://snacktime.files.wordpress.com/2007/04/img_0065.jpg :) Owszem, w necie parę osób podawało przepisy na domową "macę", ale to zupełnie coś innego. Chodzi o tą sklepową.
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