Here is a matzoh brei recipe, one of many traditional Passover / Pesach breakfast recipes for many Jews.

Matzoh Brei (or matzoh brie) can be spelled many ways: matzo brei, or matzo brie, matzah brei or matzah brie, matza brei or matza brie, motza brei or motza brie. But whichever way you spell it, the following recipe for matzoh brei - meaning "fried matzoh" in Yiddish - will give you a taste of one of the traditional Passover / Pesach breakfast foods - especially for Ashkenazim (Jews whose ancestors came from Central and/or Eastern Europe; singular form: Ashkenazi, Ashkenaz; descriptive form: Ashkenazic) - during the Passover / Pesach festival. By the way, the word "Sephardic" is a descriptive term for Sephardim and their customs. Sephardim are Jews whose ancestors came from either Spain or Portugal (singular form: Sephardi, Sephard, Sefardi, or Sefard).

A basic difference between a Sephardic matzoh brei recipe and an Ashkenazic matzoh brei recipe is that the Sephardic matzoh brei recipe will include olive oil in the matzoh brei recipe whereas the Ashkenazic matzoh brei recipe will not include olive oil. This particular version of matzoh brei eaten by Sephardim can either be sprinkled with cinnamon sugar or you can add maple syrup on it.

Sephardic Matzoh Brei Recipe (Preparation time: 25 minutes)

7 matzohs, broken into 2- to 3-inch pieces (5.08 centimeter to 7.62 centimeter pieces)
8 eggs, lightly beaten
Kosher salt to taste
Olive oil for pan

Instructions for the Sephardic Matzoh Brei recipe:

  1. Place the pieces of matzoh in a large bowl.
  2. Cover with cold water and soak for 1 minute, just to moisten but to maintain its shape.
  3. Drain in a colander, squeezing the matzoh to release the water.
  4. Return to the bowl with the eggs and salt.
  5. In a deep 10- or 12-inch skillet (25.40 centimeter to 30.48 centimeter skillet), heat 1/4 inch of olive oil so it is very hot but not smoking.
  6. Pour in the egg-matzoh mixture.
  7. Cook over medium-high heat until browned on the bottom and slightly puffy.
  8. Using a large spatula, turn the pancake in one piece.
  9. This will be a little tricky but it can be done.
  10. Continue to cook until puffy and browned on the second side.
  11. Slide the pancake onto a large plate and sprinkle with cinnamon sugar.
  12. Slice and serve at once.

Serves 4.

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