From “Saffron Shores: Jewish Cooking of the Southern Mediterranean,” by Joyce Goldstein (Chronicle Books). Serves 4.
Ingredients
5 tablespoons meat drippings, chicken fat or peanut oil
6 to 8 cloves garlic, coarsely chopped
2 cups water
Salt and freshly ground black pepper
1 bay leaf
1 teaspoon sweet paprika
1 small dried red pepper, crushed, or 1/2teaspoon red pepper flakes
1 teaspoon ground caraway or cumin
4 matzo, broken into small pieces
1 pound green peas, shelled and blanched
6 eggs, beaten
Directions
In a saute pan or skillet, heat the drippings, fat or oil over medium heat. Add the garlic and saute for 2 minutes. Add the water, salt, pepper, bay leaf, paprika, red pepper and caraway or cumin. When the liquid boils, add the matzo and peas. Cook until most of the water is absorbed, about 10 minutes.
Pour the eggs over the matzo. Using a fork, pull the sides of the omelet in so the rest of the eggs can run underneath. When the omelet is set but still quite moist, loosen the sides with a spatula, slide it onto a plate and serve at once.
