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Matzoquiles
Matzoquiles is a Mexican–Jewish fusion dish somewhat similar to the Ashkenazi Jewish dish matzah brei, the Mexican dish chilaquiles, and the Yemenite Jewish dish fatoot samneh, and is popular during Passover. Overview Matzoquiles are often a homemade dish served during Passover. Some restaurants serve matzoquiles such as Wise Sons in San Francisco, which serves their version with a tomatillo-pasilla chile salsa Verde. Preparation Typically, sheets of matzo are broken into large pieces and lightly fried. Sometime pieces of matzo are broken and soaked in beaten eggs, which are then scrambled together similar to a matzah brei. Red or green salsa is poured over the crisp matzo pieces. The mixture is simmered until the matzo pieces begin to soften. Matzoquiles are commonly garnished with sour cream, cheese, sliced onion, avocado, and radish slices. Matzoquiles are often served with guacamole, or refried beans, and topped with eggs scrambled or fried. References See also * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Matzah Brei
Matzah brei ( yi, מצה ברײַ ''matse bray'', literally 'matzah porridge'; he, מצה בריי, ''matzah brei'', or , ''matzah metugenet'', literally, "fried matzah"), sometimes spelled matzah brie, matzoh brei, or matzo brei, is a dish of Ashkenazi Jewish origin made from matzah fried with eggs. It is commonly eaten as a breakfast food during the Jewish holiday of Passover. Etymology The Yiddish term מצה ברײַ ''matse bray'' literally means 'matzah porridge'; ברײַ ''bray'' 'porridge' is descended from a Middle High German word ''brī'' of the same meaning. History Gil Marks in his ''Encyclopedia of Jewish Food'' asserts that matzah brei as a fried matzah-and-egg dish originated in North America. He notes the publication of a recipe for "Fried Matzos", consisting of soaked whole matzah fried in butter or schmaltz, in ''The Jewish Manual'' (London, 1846). However, egg-based recipes began to be published in early Jewish-American cookbooks, including ''Aunt Babette's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Matzah Brei
Matzah brei ( yi, מצה ברײַ ''matse bray'', literally 'matzah porridge'; he, מצה בריי, ''matzah brei'', or , ''matzah metugenet'', literally, "fried matzah"), sometimes spelled matzah brie, matzoh brei, or matzo brei, is a dish of Ashkenazi Jewish origin made from matzah fried with eggs. It is commonly eaten as a breakfast food during the Jewish holiday of Passover. Etymology The Yiddish term מצה ברײַ ''matse bray'' literally means 'matzah porridge'; ברײַ ''bray'' 'porridge' is descended from a Middle High German word ''brī'' of the same meaning. History Gil Marks in his ''Encyclopedia of Jewish Food'' asserts that matzah brei as a fried matzah-and-egg dish originated in North America. He notes the publication of a recipe for "Fried Matzos", consisting of soaked whole matzah fried in butter or schmaltz, in ''The Jewish Manual'' (London, 1846). However, egg-based recipes began to be published in early Jewish-American cookbooks, including ''Aunt Babette's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Jewish Cuisine
American Jewish cuisine comprises the food, cooking, and dining customs associated with American Jews. It was heavily influenced by the cuisine of Jewish immigrants who came to the United States from Eastern Europe around the turn of the 20th century. It was further developed in unique ways by the immigrants and their descendants, especially in New York City and other large metropolitan areas of the northeastern U.S. History Between 1881 and 1921, around 2.5 million Jews immigrated to the United States from Eastern Europe. Most of them settled in large cities in the northeastern part of the country, especially New York, Philadelphia, Boston, Cleveland, Chicago, and Baltimore. These immigrants brought with them a well-developed culinary heritage. The cuisine continued to evolve in America, in the homes of the immigrants and their descendants, and in delicatessens and appetizing stores in New York City and elsewhere. Delicatessens were quite popular among second-generation Ameri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fatoot Samneh
Fatoot samneh ( he, פטאוט סמנה) is a dish originating in Yemeni cuisine, consisting of pieces of ''saluf'' or ''malawach'' (Yemeni flatbreads), or pita, that have been fried in clarified butter and combined with beaten egg. It is commonly served as a breakfast or dinner dish. It was brought to Israel by Yemenite Jews. It is somewhat similar to the Jewish cuisine, Jewish matzah brei or the Mexican American cuisine, Mexican-American migas, which are made with Matzah, matzo, and corn tortillas, respectively; whereas fatoot samneh is made with pita bread. Origins Fatoot samneh originated as a way for the Yemenite Jewish community to use and repurpose stale pita bread that would have otherwise been discarded. The Yemenite Jewish community was historically very poor, and most of their meals consisted of various soups and stews. Bread such as pita was very valuable, as was ''"samneh"'', or clarified butter, and their families were often large and the women of the community tra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
