Soften the matzo with water and make a cut from the centre to the edge, about halfway through the sheet (you will have one large rectangle at the top and two squares at the bottom).

Arrange the filling: place cheese on the top left and bottom right squares, on one of the remaining squares place a slice of tomato and a slice of onion, lightly season with salt and pepper, and on the last square place the mashed avocado and a bit of cottage cheese, drizzle with pomegranate sauce.

Fold the matzo square by square counterclockwise to form a tight filled envelope.

How to do it:

1. Take the square to the right of the cut (the bottom right corner of the matzo) and carefully fold it upwards - filling to filling - so it lies on the top right corner.

2. You will get an L-shaped structure. Now take the top right square — the one that is now double. Fold it counterclockwise to the left, placing it directly over the filling. Finish folding the envelope by laying the whole structure onto the remaining square, the bottom left corner of the matzo.

Dip the envelope into beaten egg and fry in a preheated pan with a small amount of oil until golden.

Serve immediately, while the cheese inside is melted (be careful, it’s very hot!).