Between French toast and laviba, matzah brai is one of the ultimate treats during Passover (and after) as breakfast or dinner
The recipe for matzah brei or as it is translated “matzits”, ran in my family for years. My mother inherited it from her mother, my grandmother Rika, peace be upon her. Mother says that Grandma Rika would make matzah brai throughout the year, and not just around Passover as usual, because of the great fondness of the household for the dish.
For my parents, to this day, matzah brai is a classic comfort food, or one of the ultimate indulgences. They enjoy savoring it during Passover until the supply of matzah is depleted, as a legitimate breakfast or dinner. I tend to regard matzah brai somewhere between French toast and pancakes, so it can be the centerpiece of a savory meal alongside cheeses, chopped salad, tuna salad, etc. or alternatively, be eaten with sugar, cinnamon, vanilla and sour cream. Everything goes. Of course, it is recommended to eat the matzah brai even when it is soaking up sauces in fish or meat dishes, because the matzah will not do the job by itself. Matzah Bray is of course also great with horsot or horseradish.
Related articles
In our house there is a version for the lazy and a slightly more complex version, which I will present in the current recipe. In the version for the lazy, put all the ingredients in one bowl, mix and hop into the pan. In the longer version, separate the egg whites from the egg yolks and whip the egg whites before adding them to the mixture. It may sound like a headache and a sangor just for matzah brai, but this step makes the matzahs fluffy like a cloud and less dry. It should be noted that there are people who actually like the same dry version. So your choice. It is important to say that not only the whipping of the egg whites is important for the airiness of the matzah brai, but also the good and thorough wetting of the matzahs before they are crumbled into a bowl.
For non-dairy brai matzah, you can convert the milk with the same amount of water or vegetable milk, the result is also great. On the other hand, you can enrich the matzah with brai and leave it extremely milky by soaking the matzah in milk instead of water at the beginning of the recipe. In such a case, simply pour milk into a pan large enough to dip the matzahs, dip them well and soak them there instead of under the tap, as is done here.
In the recipe I used five matzahs, but of course you should prepare more or less according to the number of diners (or the degree of hunger) – the main thing is to remember the following rule of thumb: an egg must be added to each matzah.
Materials:
closure
5 unleavened bread
5 eggs, separated into whites and yolks (note the lazy version in the introduction)
1/3 cup milk (or vegetable milk or water)
1 heaped teaspoon of salt
1/3 teaspoon ground black pepper
oil for frying
The preparation:
Moisten the matzahs under a stream of tap water, so that they are well moistened on both sides.
closure
Break the matzah into 2 then into 4 and crumble them into a bowl. There will be bigger pieces and smaller pieces – that’s perfectly fine.
closing closing
In the bowl of a mixer, beat the egg whites until a stable foam is obtained.
closure
Add egg yolks, milk, salt and black pepper to the bowl of matzah crumbs and mix well.
closing closing closing
Fold the egg whites gradually and gently into the matzah mixture. Mix only until a uniform mixture is obtained.
closing closing
Heat a large pan with neutral oil (sunflower/canola/grapeseed) on a medium flame. When the oil is hot, take out a heaping spoonful of the mixture, gently put it in the pan and flatten a little with the spoon. Continue like this until there is no room to add any more obits in this round.
closure
After about 1-2 minutes, when the bottom side of the matzah brai is already golden, turn over and fry for a few more minutes.
closure
Transfer the fried matzos to a plate lined with absorbent paper and place another layer of absorbent paper on top of each layer of fried matzos and stack them like this until the frying is finished.
closing closing
Serve hot (or hot), you can with your favorite toppings, such as sour cream, and it is also possible and desirable “just” like that.
Michal Rosenbach Touch Food container
Very nice, I’m Michal. And I really like food. Loves to eat, cook, read about food, and no less – talk about it.
You know those people who, whenever you don’t meet them, will always be happy to dive into a conversation with you about an exciting food they ate/a new restaurant they visited/a dish they cooked that was successful – I’m one of them!
Ever since I can remember, food and dealing with it has been a dominant part of my life. Both of my grandmothers were gracious cooks, each in her own field and with the special dishes that characterized her, and my mother… oh my mother… let’s just say that she also has it in real cooking.
Who needs another food blog? What do I have to update with all the crazy information that is already there? Get to know my place to share, tell and deal with food and if anyone is still interested in reading what I write, and maybe even take something with them, then I did my part.
For more recipes – TouchFood
