What happens to all those slices of challa left over after
Shabbos? Too much to use up in regular ways?
Try this novel and spicy meal, popular with kids and great to
take on picnics, even cold. Or for Melave Malka. It
may prove so popular that you won't have enough
leftover challa . . .
BLEND UP all the challa and bread ends in a food processor.
It doesn't have to be all dried out.
4-6 cups of crumbs in large bowl
6-9 eggs (this is your protein, instead of cheese)
1 cup oil (or less, but this makes it crispy)
MIX and determine if it is moist enough to press into baking
trays. If not, add eggs and/or oil, but not water.
This is enough for 2 large trays, best if the layer is
thin.
SPREAD on this tomato paste, but not too thickly. Then
sprinkle sweet paprika, garlic powder, oregano, and sliced
olives.
ADD thin slices of onion, thin strips of red pepper and thin
slices of tomato.
PRESS all this down onto the base and bake on medium heat,
for about 1/2 hour or until edges are crispy.
This is a flexible recipe. Add or subtract according to
family preferences.
WARNING: make enough for neighbors who will pop in to see
what smells so great!
[Home Made Ketchup: You may wish to use this instead of the
regular tomato paste. It is easier to spread and tastier.
Also good for general home use. Will last 3-4 days in the
refrigerator.
Tomato paste + vinegar + white or brown sugar to taste. Water
can be added to make looser consistency.]
