The key to this recipe is very careful handling of the matzos. The squares should remain intact. When they're fried, they're pliable, and[ you can stuff them with pot roast, chicken or anything else that appeals to you. For a dairy meal, they're great with sour cream.]
- Makes 4 slices
Lay out 4 squares of paper towel on your counter. One at a time, run the matzos under cold water for about 15 seconds on each side (if you break a square, discard it, and start again), and place them side by side on the paper toweling.
Carefully place a matzo square in a shallow dish with sides at least 1 inch high. Spread 1/4 of the onion-egg mixtures on top of it. Pile the other matzos on top, spreading each square with 1/4 of the onion-egg mixtures. Let sit for 5 minutes.
Courtesy of The Second Avenue Deli Cookbook by Sharon Lebewohl and Rena Bulkin, Villard, 1999