Instructions: Run a rolling pin over matzos to break up into small pieces no larger than 1/4".

Cook over medium-high head in a dry saute pan or toast in a 300F oven for 10 minutes. Transfer to a bowl.

Heat the chicken fat in a saucepan and add cucumbers and peppers. Cook 1 min over medium heat. Turn off the heat and add capers, if using, and chives. Toss in a mixing bowl with the toasted matzo. Add salt and pepper to taste. Serve at room temperature or slightly warm.

Serving Ideas : Serve with Stringed Beef Brisket

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