Here’s a recipe that comes from the Turkish-Jewish community, that I’ve learned about thanks to the wonders of the many Facebook Jewish groups, in Hebrew and English.
People who grew up with this simple matzo treat, layered with grated salty cheese and topped with soft boiled egg (or sunny side up, or a hard boiled egg own the side), swear it’s the best thing in the world. You may refer to it as a Turkish matzo-brei, that gets the same nostalgic reaction from people. It’s definitely worth trying.
Manoras – Turkish matzo snack
Course: BreakfastCuisine: Turkish, Jewish, IsraeliDifficulty: Easy1
servings10
minutesTurkish Jews are using a hard type of salty cheese, that’s similar to ricotta salata. You can use that or feta, or get harder sheep milk hard salty cheese at either Kosher or Middle Eastern supermarkets.
INGREDIENTS
2 eggs
Kosher salt
2 matzo
1 tablespoon olive oil
¼ – ½ cup grated salty cheese (see note above)
Ground black pepper
DIRECTIONS
- Wash the egg shells. Have a serving plate ready.
- Fill a skillet with water, add a large pinch of salt and bring to boil. Use a spoon to gently put the eggs in the water and cook for 6 minutes on low simmer. Transfer eggs to ice water. Set aside. Keep the water in the skillet.
- Break the matzo into quarters. Put half the matzo quarters in the boiling water. Wait for about 20 seconds, then use a metal slotted spatula to transfer the soaked matzo into the plate. Drizzle with half the oil, sprinkle a little salt and half the salted cheese, then repeat with the rest of the matzo.
- Break the egg shells and gently open the eggs on top of the matzo. Grind black pepper and sprinkle more salt on top and serve immediately.
