The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

This Tu­nisian-style matzah dish that I grew up on is typ­i­cally pre­pared for many weeks af­ter Passover has ended, un­til all the matzah has been used up.

Makes six to eight serv­ings.

8 pieces of matzah

4 Tbsp. oil

½ head of gar­lic, chopped

½ tsp. harissa or spicy pa­prika

½ tsp. salt

½ tsp. cin­na­mon or 2-3 sticks of cin­na­mon ½ tsp. cumin

6 cups water

Heat the oil in a large pot. Add the gar­lic, salt, cin­na­mon, harissa and cumin. Stir. Add the water.

In a sep­a­rate bowl, break up each matzah into four sec­tions. Once the mix­ture in the pot be­gins to boil, add the pieces of matzah and mix gen­tly for 10 more min­utes over a medium flame. Serve hot.

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