Dear Safraniyot and Safranim,
I'm facilitating a congregational community cookbook (I know, I know, don't we
at Emanu-El only order out or make a reservation!!). It's a terrific project
and we hope to have it published by the end of the year.
One of the congregants submitted a recipe she calls "Gegleistener Matzo". I
haven't been able to find a reference to "gegleistener" anywhere -- and this
library has a really good cookbook collection. The recipe comes from her
"Austrian" grandmother who arrived in New York sometime in the 1880's. I know
Austria could mean anywhere in the Austro-Hungarian Empire but "gegleistener"
is either German or Yiddish, from the construction and sound of it.
Gegleistener Matzo is basically a kind of a matzah brei for a meat meal. The
individual matzah (or half of a square matzah) is briefly run under hot water,
dipped into eggs into which a grated onion has been beaten and slowly fried in
schmaltz. It can be made ahead, frozen and reheated to be served. It sounds
delicious, albeit unhealthy. A clue might be that the preferred matzah is
Rakusen's round "tea matzos" --but not the cracker size. Rakusen is an English
brand so I don't know if that's also a clue.
I'd be grateful for any translation of "gegleistener" ,
Many thanks and Gemar Chatima Tovah!
Liza Stabler
Elizabeth F. Stabler
Librarian
Stettenheim Library
Temple Emanu-El, New York
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