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One
Easy
Published 2016
Every Ashkenazic family has its own version of this dish of soaked matzos, mixed with egg and browned in a pan. Some are big, moist, soft parcels; some are sweet, eaten with jam and sour cream, and some are savoury. This version is crisp, salty and can be broken into pieces and shared among family and friends during a communal mid-morning brunch.