To each tablespoonful of Mazza flour (unleavened bread reduced to powder), take one egg, a pinch of salt, half a tea-spoonful of sugar, a teaspoonful of ground almonds, a few stoned and chopped raisins, a pinch of ground cinnamon, a spoonful of oil, or its equivalent of beef dripping, and just enough water to make the whole into a stiff paste. Mix the ingredients very thoroughly.

Now take a large enameled saucepan and about half fill it with oil or animal fat. Bring this to boiling point, but do not let it burn. Now shape the paste into small pieces and drop them into boiling fat, turning them continually until well browned and then take out and drain carefully on a strainer.

This is a very popular sweet and may be eaten either hot or cold. In non-Jewish households, where Mazza flour is difficult to obtain, plain unsweetened water biscuits crushed to powder can be substituted.