Algerian Passover Matzoh and Pea Omelet

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; 1 teaspoon sweet paprika; salt and freshly ground black pepper to taste; 1 bay leaf; 1 pound green peas, shelled and blanched (about 1 cup); 1 teaspoon ground caraway or cumin; 4 matzoh, broken into small pieces; 2 cups water; 5 tablespoons meat drippings, chicken fat, or peanut oil; 6 to 8 cloves garlic, coarsely chopped; 6 eggs, beaten

Djiadjia Tairat

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

Africa
Algeria
Lunch
Starter
Passover
Mediterranean

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