Tag #123350 - Interview #78050 (rena michalowska)

I remember broth with dumplings which simply dissolved in your mouth. And matzah. Matzah was always fresh for Pesach, as there was a Jewish bakery in Tysmienica, near the town square. If there was matzah left from Pesach, my grandmother made 'matsebray,' pastry made from matzah crumbs. I know the recipe. Matsebray: dampen the matzah with water and mix with beaten egg. If you want it spicy, you can add salt and pepper, or you can make it sweet, with sugar or fruit preserves. Fry it on a pan.