Source: "The Sephardic Kitchen" by Rabbi Robert Sternberg
Yield: 4 - 6 servings
This Sephardic variation of matzoh brei is much richer and creamier than the Ashkenazic dish. The method is also totally different. Masa tiganitas is a little like French toast made out of matzoh.
Place whole matzoh into a wide deep mixing bowl or a square baking pan that can accomodate them all without breaking them. Pour the milk over them to cover. Soak the matzot in the milk until they soften enough so that they can be cut, but are not so soft that they will disintegrate.
While the matzot are soaking, beat the eggs in a mixing bowl together with the 1/4 cup yogurt.
When the matzot are soft enough, gently remove them, one at a time, and lay them on paper towels. Cut each matzoh into four quarters. Stack the squares on top of one another on paper towels or on a plate.
Pour enough oil into a 12-inch skillet to come up the sides 1/4 inch. Heat the oil over medium-high heat until it is sizzling but not smoking.
Dip one square of matzoh from each stack into the beaten egg. Allow the excess to drip back into the mixing bowl. Place the square in the skillet. a 12-inch skillet will hold 2-3 tiganitas (squares) while they are frying. Fry the tiganitas until golden brown on both sides. Keep the tiganitas warm in a 250* oven until all are ready. Apportion the tiganitas onto serving plates. Serve with arrope or honey poured over the tiganitas and sprinkle with chopped walnuts.