Nostalgic filled rolled matzo bread

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Paid partnership with Bosch.

Video step by step at https://www.instagram.com/tv/B-7kCevh7kf/

The crispiness taste and sound mixed with the flavours and scents of this dish, take me back to the age I went to primary school.

My Mom makes the vegetarian version every year during Easter/Passover time and we and we used to gather around her, grabbing the ones that just came of the frying pan and eagerly eaten them.

During these holidays, we used to go travelling in nature and have picnics so these rolled matzo bread were always in the food box with us.

During all these years, it was basically impossible to get this bread in the supermarkets in Finland.

This year is the first year that you can get them, but just in one supermarket and it is K market in Kamppi, Helsinki.

This is the reason that I decided to post the recipe this year.

Your kids will love it and you can add your own extra ingredients into the mixture if you would like more veggies in them.

The meat version is my own creation and also the dips.

My Mom did not use any dips but always fresh cut cucumbers and tomatoes.

So here is one of the pearls of my spring childhood favourites, with lots of love to you.

It will make me very happy if I could transfer those moments to your homes.

 

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Vegetarian version

 

Ingredients 

  • Matzo bread sheets
  • 8 medium potatoes (about 1kg)
  • 500 gr Champignons, copped
  • 2 onions, chopped
  • 5 cloves garlic, chopped
  • Handful chopped fresh parsley, chopped(option)
  • Salt & pepper
  • 3 tbs olive oil
  • Oil for frying
  • 3-4 eggs
  • 180ml milk

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For the deep

  • 200gr sour cream
  • 4 tbs chopped green onion or the green part of leek
  • 1-2 cloves garlic, crashed
  • Salt & pepper

 

 

Instructions:

 

Wash the potatoes and cook them in boiling water till soft and ready(20-25min)

Empty water, let them cool down a bit.

Peel them and mash them as when you make a potato puree.

Wet the matzo bread by letting it be under running water from both sides.

Shake to ger read of some water and wrap them with a kitchen towel.

Let them be at least 20 min, till they are soft & moist and ready to roll.

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Heat oil in a frying pan and fry the onions for a few min, add garlic, champignons, olive oil, parsley and fry for a few more minutes while stirring.

Add salt & pepper, mix well and add to the mashed potatoes.

Mix well and add milk.

Mix well till smooth.

Now the potato filling is ready.

 

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In a deep plate, whip the eggs.

Take a sheet of moist matzo bread, fill it with 2 full tbs of potato mix and roll tight.

Cut to halves and heat oil for frying in a pan.

Deep the halves filled matzo rolls in the eggs and fry from both sides till golden brown.

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To make the deep

Just mix all ingredients with a spoon.

 

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Meat version

 

Ingredients 

  • Matzo bread sheets
  • 2 cups rice
  • 500 gr minced  meat
  • 1 big onion, chopped
  • 6 cloves garlic, chopped
  • Handful chopped fresh parsley & coriander
  • Salt & pepper
  • 1 tsp ground cumin
  • 1 tsp red paprika
  • 1/2 tsp chilli powder
  • 3 tbs olive oil
  • Oil for frying
  • 3-4 eggs

 

For the deep

Please visit our salsa recipe at https://bit.ly/2wEL1pI

Or buy a ready one from the store.

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Instructions:

 

Prepare the rice.

Wet the matzo bread by letting it be under running water from both sides.

Shake to ger read of some water and wrap them with a kitchen towel.

Let them be at least 20 min, till they are soft & moist and ready to roll.

Heat oil in a frying pan and fry the onions for a few minutes, add garlic and fry for a few more minutes while stirring.

Add the meat and spices and fry till ready.

Mix with the rice and add the herbs.

Now the meat filling is ready.

In a deep plate, whip the eggs.

Take a sheet of moist matzo bread, fill it with 2 full tbs of meat mix and roll tight.

Cut to halves and heat oil for frying in a pan.

Deep the halves filled matzo rolls in the eggs and fry from both sides till golden brown.

 

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