A Special Matzah Recipe

Matzah what?

If you are not Jewish and you don’t have Jewish friends, then you probably have no idea what in the world matzah brei is. If you are Jewish, particularly an American Jew, then you know that matzah brei is actually quite tasty for Passover fare. Though, I don’t really know any Jews who eat it when it is not Passover. Matzah is pretty much relegated to be eaten for seven days every year, but during those seven days, we use this bland cracker in many creative ways. Necessity certainly is the mother of invention.

One that has been around for a long time is matzah brei. This is basically matzah that is softened in water or milk, then mixed with eggs and fried. It can be made sweet (to be eaten with jam or syrup) or savory (add in vegetables and cheese like an omelet).

The matzah brei that I made here with my sister is a sweet version. This is actually the first matzah brei that I have ever personally made. It came out great and me and my sister both agreed that the lemon zest was a key last minute addition.

Matzah Brei

6 sheets of matzah
6 eggs
2 tbsp milk
pinch kosher salt
1 Tbsp cinnamon
pinch of nutmeg
1 teaspoon lemon zest
Break up the matzah in chunks, place in a bowl, cover with water. Allow to soak for about 5 minutes.
Meanwhile mix up your eggs and milk, then add the salt, cinnamon, nutmeg, and lemon zest.
Squeeze all excess water from matzah, add to egg mixture and combine.
Spray 10-12 inch non stick skillet with cooking spray and heat over medium. Place the mixture in the preheated skillet and spread so it is evenly distributed. Allow to cook until it is browned on the bottom.
You have 2 choices for flipping. You can cut the brei into 4 pieces while it is in the skillet and flip them individually. Or you can get fancy and use a plate and invert the entire disc onto the plate and then slide it back into the pan uncooked side down. Either way, once flipped, cook until the bottom is nicely browned.
Serve with warm syrup, jam, powdered sugar, or whatever else you can think of.
Here is my strained and squeezed matzah:

Egg and matzah mixed together:

Mixture in the pan:

Flipped. I cut mine into 4 pieces and flipped them individually.