Name: Algerian Passover Matzoh and Pea Omelet (Djiadjia Tairat)
Yield: Serves 4
Cuisine: Algerian
Ingredients: 1 small dried red pepper, crushed, or ½ teaspoon red pepper flakes; 2 cups water; salt and freshly ground black pepper to taste; 1 teaspoon ground caraway or cumin; 1 teaspoon sweet paprika; 5 tablespoons meat drippings, chicken fat, or peanut oil; 6 eggs, beaten; 1 pound green peas, shelled and blanched (about 1 cup); 4 matzoh, broken into small pieces; 1 bay leaf; 6 to 8 cloves garlic, coarsely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

Leone Jaffin’s Aunt Colette gave her this recipe for a Passover omelet. Instead of cooking the omelet in oil, she uses meat drippings; you can use chicken fat as well. The addition of garlic and hot pepper makes this a very lively version of matzoh brei.

Ingredients

5 tablespoons meat drippings, chicken fat, or peanut oil
6 to 8 cloves garlic, coarsely chopped

Method

In a sauté pan or skillet, heat the drippings, fat, or oil over medium heat. Add the garlic and sauté for 2 minutes. Add the water, salt, pepper, bay leaf, paprika, red pepper, and caraway or cumin. When the liquid boils, add the matzoh and peas. Cook until most of the water is absorbed, about 10 minutes.

Pour the eggs over the matzoh. Using a fork, pull the sides of the omelet in so th