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There is nothing quite like the Jewish nostalgia of parve snack crackers (IYKYK). These crackers would accompany us on all family day trips and would make the best Shabbos morning breakfast with cream cheese or peanut butter. Our favorite way to use these crackers nowadays is for a savory crumble such as this one.
2 tablespoons oil, such as Gefen Canola Oil
1 (6-ounce) package pastrami
1 sleeve non-dairy butter crackers, crushed
1 bunch fresh, cleaned parsley, minced
Heat two tablespoons oil in a skillet over medium heat. Add one (six-ounce) package pastrami and cook for three to four minutes. Flip and cook for another two minutes, until crisp and golden. Transfer pastrami to a paper-towel lined plate.
Add one sleeve crushed non-dairy butter crackers to the reserved pastrami drippings. Toast over medium-high heat for three to four minutes, until golden brown.
Finely chop cooked pastrami and mix with one bunch minced fresh parsley and fried cracker crumbs.
This recipe originally appeared in Fleishigs Magazine. For more on Fleishigs Magazine visit www.fleishigs.com ~ Use code KOSHER18 for 18% off subscriptions!
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