Thursday, April 23, 2009

Sweet Matzoh Brei

It’s been a couple of weeks since Passover and many Jewish people (and their admirers) realize that they have boxes of unused matzoh. I’ve learned that these make great vehicles for peanut butter, honey, chocolate and jelly. However if you want a substantive meal, your best bet is matzoh brei (literally fried matzoh). The dish is essentially matzoh French toast and comes out of the same tradition – a way to salvage unused or stale bread.

Matzoh brei can be sweet or savory and prepared formed like a frittata or loose like scrambled eggs. It can be topped with salsa, apple sauce, jelly, sugar or preserves. Some people incorporate cheese, meat or vegetables. Matzoh brei is generally prepared during Passover when observant Jews do not eat leavened bread. However it makes a delicious and quick breakfast or brunch at any time of the year.

3 matzohs
hot water
3 eggs
1/2 cup milk
1 teaspoon vanilla extract
1/2 tablespoon unsalted butter
1/2 teaspoon cinnamon (optional)
maple syrup, for serving

Serves 2-3

1. Break matzoh into pieces, approximately 1-2 inch squares.
2. Place in a strainer and pour 2 cups of boiling water over the matzohs. Let sit for 2 minutes.

3. In a medium bowl beat eggs, milk and vanilla.
4. Place skillet over medium heat and melt butter.
5. Dip all the matzoh into egg mixture and transfer to heated skillet.

6. Cook on one side and then flip over to cook on the other side. The matzoh brei should be as cooked as scrambled eggs before serving.
7. Sprinkle liberally with cinnamon and serve with maple syrup.


Kate said...

Love it! I missed the boat this year on Streit's in the pink box (Jewel stopped carrying them halfway through Passover!) so if you and Lee want to unload any, I'll pay the freight to Chicago.

Anonymous said...

I've never had the sweet version but I LOVE the savoury version -- it reminds me of what my mother does with leftover chapattis. Versions of this concept -- frying up leftover starch with eggs -- probably exist in lots of different cultures.

-- Preets

Passover said...

Hi all:

It looks delightful. At my Pesach / Passover website, you will find more versions of matzo brei :

Matzo Brei Recipe - Ashkenazi Style
Matzo Brei Recipe - Sephardic Style
Matzo Brie Recipe For Breakfast During Passover
Enjoy getting full of matzo brei ! :)

Sincerely, Eli Ha-Levi, BA, M.L.I.S. (professional librarian)

Website: Passover - Pesach : History and Meaning
Location: Montreal, Quebec, Canada

Alan Divack said...

I know this is very out of season, but matzo brei is also good with onions. Add grated onion to the matzo and egg mixture, plenty of salt and pepper, and fry up crisp in a nonstick skillet with vegetable oil, or , even better, chicken fat. It makes a great starch with a stew or brisket.

Following Preets, I have had stir fried shredded hoppers in a Sri Lankan place in Montreal that remind me of nothing more than matzo brei. Next, year, the matzo brei will get chili, garlic, cilantro, and veggies as well.