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Toasted Matzah

DebTheShabbatChef | Apr 15, 201703:38 PM

My husband's mother came from Europe, and she used to dampen matzah, then toast it over the stove flame - so that the middle was slightly moist, but the outside was re-crisped. He remembers this being called auska frishka or aufka frishka matza or something like that

Does anyone else know about this, and what exactly it's called?

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