Adapted from Entree to Judaism for Families:
Jewish Cooking and Kitchen Conversations with Children
By Tina Wasserman URJ Press
What a funny sounding name! Geshmirta Matzo. Funny sounding but oh so delicious! Geshmirta is actually a Yiddish word which means to shmear or spread something on top of something else. Yiddish was spoken by most Jews living in Eastern Europe and Western Russia; people who were Ashkenazic Jews. Many of these Jews immigrated to South Africa and this dish is very popular in Capetown. I first heard about it from a friend of mine but recently a URJ member wrote me to help her re-create a special food memory. I did. She loved it. Here's the recipe!
8-ounce container of whipped cream cheese
½ teaspoon vanilla extract
2 tablespoons of sugar
2 tablespoons of sour cream, cream or Greek yogurt
2 tablespoons of sugar mixed with ½ teaspoon cinnamon
Pre-heat oven to 350F. Line a jellyroll pan with foil, dull side facing you. Fit the matzo to line the entire bottom of the pan. Set aside.
Using a rubber spatula, mix the cream cheese, egg, vanilla, first 2 tablespoons of sugar, and sour cream or cream in a 2 quart bowl until smooth and well combined.
Spread mixture evenly over the matzos (if you have one, a small angled spatula would be perfect for younger children) and sprinkle with the remaining cinnamon sugar.
Bake for 15-20 minutes until mixture is slightly golden and matzo is crisp. Cut into squares and eat within an hour to preserve crispiness.
Regular cream cheese may be used if at room temperature. Children will find it easier to blend ingredients by hand if using whipped.
Using softened ingredients at room temperature often eliminates the need for an electric mixer making the recipe toddler friendly.
Recipe: Kosher, dairy, passoverAdd a comment