Matzoh Confection

Recipe from Egypt

Adapted by Marian Burros

Published March 26, 1985

Total Time
About 20 minutes
Rating
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—Marian Burros

Featured in: ON PASSOVER, SEDER DISHES OF FOREIGN LANDS

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Ingredients

Yield:48 pieces

SUGAR SYRUP

  • 1 ¼ cups water

  • 1 cup sugar

  • Few drops lemon juice

  • 1 teaspoon cinnamon

MATZOHS

  • 8 sheets plain matzoh

  • 3 eggs

  • 1 cup vegetable oil

  • Sugar and cinnamon mixture, optional

Ingredient Substitution Guide
Nutritional analysis per serving

8 grams carbs; 10 milligrams cholesterol; 81 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams fat; 4 milligrams sodium; 1 gram protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. SUGAR SYRUP:

    1. Step 1

      Simmer the water, sugar and lemon for 10 minutes; add cinnamon and cool.

  2. MATZOHS:

    1. Step 2

      Break each matzoh into 6 equal pieces. If matzoh crumbles, put a damp cloth on it to soften.

    2. Step 3

      Heat oil in pan.

    3. Step 4

      Beat eggs thoroughly; dip matzoh into eggs and fry in hot oil until golden brown. Drain on paper towels.

    4. Step 5

      Dip hot matzohs in cold syrup and sprinkle, if desired, with a mixture of sugar and cinnamon.

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Credits

From Egypt

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