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Matzo meat bourekas – a meaty must-have for Passover.
1/2 kilo (about 1 pound) ground beef
2 onions, finely chopped
2 tablespoons Tuscanini Tomato Paste
1/2 red pepper, finely diced
1 stalk celery, finely diced
1 tablespoon Gefen Paprika or other paprika – sweet or spicy, as preferred
1 tablespoon cumin
2 tablespoons fresh cilantro, chopped
2 teaspoons salt
1/4 teaspoon black pepper, to taste
3 eggs
1/4 cup canola oil, for frying
Wet matzot and leave to rest wrapped in a moist towel.
In a medium skillet, heat one tablespoon of oil. Add onions and fry until translucent, about five minutes. Add ground beef and cook until it browns. Add red pepper, tomato paste, celery, and seasonings. Cover the skillet and cook on medium heat for 20 minutes.
In a small bowl, mix eggs with a pinch of salt.
In a frying pan, heat the oil for frying.
Working with one matzo at a time, cut into halves Add one spoonful of meat filling and fold over, pinching edges together (you can also fold over edges – they won’t stick completely until placed in oil and can easily be rolled if it is easier for you!)
Dip into egg mixture and drop into hot oil. When browned, turn over and brown other side. Lay to rest on paper towel to absorb excess oil.
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Is there a way this could be done in the oven?
You can try them in the oven instead of frying, but we would not recommend doing that.