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    Minestra Dayenu (Chicken soup with Matzos)

    Read original issue here


    makes 6

    • 1.75 litres (3 pints) well-flavoured chicken stock.
    • 3 matzos, cut in small pieces
    • 3 egg yolks
    • 1 teaspoon cinnamon


    1. Bring the chicken stock to the boil, throw in the matzo pieces, and simmer ½ hour, until the matzo is very soft and bloated.

    2. In a soup tureen, beat the egg yolks with the cinnamon and 4 – 5 tablespoons of cold water, then gradually pour in the soup, stirring constantly. (This needs a grating of pepper to bring out the flavors)


    From The Book of Jewish Food.