I've decided to try meat matzagna this year because cottage cheese costs the same as ground beef and I don't feel like washing spinach. (Rabbi Eidlitz says no to frozen over Pesach.) I have a recipe for moussaka that has a sauce made of parve milk and egg to make the "cheese" and then layers of ground hamburger and tomato sauce and to make matzagna I use matzah instead of the eggplant.
We made it one year and named it "gehockteh matzah" as a joke and the name stuck.
Another thing we do it layer sauteed onions and celery with matzah and leftover deboned chicken. Wet the matzahs first and then at the end dump the leftover chicken soup over the top. Tastes like chicken with stuffing.
↧