tag:blogger.com,1999:blog-1290030255167079951.post3932985973397364335..comments2024-03-28T03:35:42.182-04:00Comments on Kosher Kitchen: Geshmearta MatzoAnonymoushttp://www.blogger.com/profile/03680946647581582080noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1290030255167079951.post-34818684289394515982013-01-17T13:59:18.066-05:002013-01-17T13:59:18.066-05:00Nancy, thanks for clearing up where this recipe or...Nancy, thanks for clearing up where this recipe originated. I'll go in and edit the post in a bit. My dad had said that it was from your mom, so I just went with it. I love the real story of where it comes from!Anonymoushttps://www.blogger.com/profile/03680946647581582080noreply@blogger.comtag:blogger.com,1999:blog-1290030255167079951.post-35019299831245039492013-01-16T11:27:17.819-05:002013-01-16T11:27:17.819-05:00Hey there, Joanna! I finally figured out that this...Hey there, Joanna! I finally figured out that this Kosher Kitchen thing is YOUR food blog. (I guess it just took some time for me to catch on!) Well, just wanted to fill you in on some of the slight changes I would make to this entry. First of all, the gshmearta matzah originated in Kiev from Uncle Ef's mom, my Grandma Ida. And, as I accidentally found out when living in Chicago about 30 years ago, it is actually not a family recipe from her, but rather a local one to that community in Russia. The other thing that I wanted to share was that you should really top each matzah with enough of the cheese mixture so that there is a generous layer when it gets baked. That way, it will taste more like a cheese danish than a Passover matzah. Okay, that's it. Hope you get to actually read this post. And hope we get to see you all again really soon! Nancy Kleinmannoreply@blogger.com