Passover Recipe: Matzoh Brei!





Introduction: Passover Recipe: Matzoh Brei!

One of the great traditional Ashkenazi recipes I grew up with, and a way to make Matzoh all the more palatable. SImple and foolproof, too.

Step 1: Mixing

For each serving, figure on one egg, and one sheet of matzoh. Start by breaking up the matzoh, and soaking it in cold water until it's soft. Drain the matzoh in a colendar.

Step 2: Adding the Eggs

Beat the eggs, adding a little salt and pepper to taste- about as much as you'd add for scrambled eggs. I also added a little chopped parsely. For a savory lunch or dinner dish, you can add herbs, maybe some diced and sauteed salami, or some minced shallot. If you were serving this for breakfast or brunch, as some do, you might add a little sugar.

Step 3: Cooking

Transfer the mix to a hot, well buttered or oiled skillet, and cook until done, turning once. You might notice that I've cut mine in quarters to make it easier to turn and serve. Keep the heat down and check regularly so you don't burn it. (If you're adding salami or other meat, use margerine of oil, of course!)

Step 4: Serve

Transfer to a plate, and serve while hot. A little powdered sugar, maybe a bissel maple syrup, and as my Aunt would say, it's to die for!



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    10 Discussions

    There is a lot of commonality across European cooking, particularly Eastern European, and on into Russia and beyond. There's also a trremendous Arabic influence dating back to the Sixteenth century. Stuffed cabbage might more peoperly be called stuffed cabbage leaves- they are known in various languages as gamupkis, holobtsi, and Warak malfoof. The principle is always the same: Ground meat and rice and various seasonings is rolled up in a cabbagle leave and simmered in a sauce. I should do an instructable on that....

    Mixing sugar and salt or sour is very common in European Jewish cooking, and also in Sephardic (Eastern) Jewish cooking. For example, my mother's stuffed cabbage used brown sugar and sliced lemons in the sauce.

    Made my own version of it this morning. Two tips for anyone: 1. Don't use egg matzah/matzoh (same thing) 2. Don't soak for more than 2 minutes, you still want the egg to absorb Using the same recipe, except using matzah meal instead of broken up matzah will give you a matzah meal pancake, also good with honey. Just add enough matzah meal mix to make it the consistence of mucos (nasty, I know), however, let sit for 2 minutes and it should get to the consistency of pancake batter, witha few lumps of course because you are using matzah meal. I guess you could use matzah flour/ kosher cake meal if you wanted to get rid of the nice texture. Just fry them with a pad of butter and a teaspoon of oil in a pan, bout the size of a pickle jar top.

    1 reply

    Yes, you don't want the matzo to become soggy. Just rinse it in cold water and let it drain. If you'd like to make really good matzo meal pancakes, separate three eggs, and beat the yolks with 3/4c matzo meal and 1/2c milk. Then beat the whites untill stiff, and fold the whites and the rest of the mix together. Fry large spoonfuls in peanut oil. The result is light and delicious.

    If you soak it in water a little less you can achieve a different texture by continuously moving it getting chunks of what you see above and not such a gooey inside.

    I usually add a little milk to make it like the stuff you put in french toast (for a breakfast recipe). For a little extra flavor, add however much you want of the following Cinnimon Cinnimon and sugar (more sugar than you think you need if you want to taste it at all) Maple Extract Just sugar Almond Extract Vanilla Extract etc