in Germany

Matzo in the Schwalm style

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Ingredients for 4 servings:

  • 1 ½ kg potatoes
  • 1 stalk(s) leek
  • salt and pepper
  • lard

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Oven-baked potato pancake from Northern Hesse

Peel and grate the potatoes. Cut the leeks (white and light green) into quarters and mix with the grated potatoes, salt, and pepper. Grease a 50 cm x 30 cm pan or loaf pan with lard and fill with potato batter to a depth of about 3 cm. Top with patties of lard and bake in the oven at 180°C for one hour. Let the matzo cool briefly, cut into pieces, and serve warm. Serve with stewed blueberries and/or coffee.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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