- ~175g matzo (5 matzo), broken into rough pieces
- 2 large leeks, white and light green parts only, thinly slices
- 4-5 scallions, chopped
- 5 eggs
- 250g milk
- 150g kashkaval cheese (or similar), grated
- 100g feta, crumbled
- 1 tbsp lemon juice, or a little vinegar
- 1/2 tsp baking powder
- A pinch of MSG (skip it if you avoid it)
- Plenty of black pepper
- Chili pepper, to taste
- Salt to taste (depends on the saltiness of the cheese, apx 1 tsp)
- The mixture can be made a day ahead.
- Place broken matzo in a large bowl.
- Heat the milk and pour over the matzo. This allowes for faster soaking, don't bother heating it if your making the mixture a day ahead.
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- Meanwhile, saute the leek until very tender.
- Mix into the matzo.
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- Make sure the matzo are not hot before mixing in the eggs and other ingredients.
- Pour into a well battered casserole dish. Lightly flatten.
- Bake in 200 C for 30-40 minutes, until nicely browned. Brush/top with butter mid-way baking for added crispness.
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- I find the dish to taste better, and be more crisp, once reheated. If you wish to, let it chill for at least 30 minutes or overnight before baking it again just until hot and crisp.
