Matzah Brei Monday!

For years I would turn over the matzah brie making to my husband. And for those of you who

do not celebrate the Jewish holiday of Passover we are now observing, these are pancakes made with matzah, which you fry and top with either cinnamon and sugar, jam, maple syrup or honey. 

I tried in vain to make what should be a simple holiday dish; trying to emulate my mother's matzah brei expertise. I would eventually relinquish the pan to Husband, feeling a culinary failure. That is until I came upon this recipe in Joan Nathan's cookbook, The Jewish Holiday Kitchen. I omit the chicken fat for frying. I just can't. But, please be my guest if you can!

Matzah Brei

Serves 3-4

3 matzot

2 large eggs

Salt and freshly ground pepper to taste

2 tablespoons chicken fat, or butter for frying

Cinnamon and sugar, jam, honey or maple syrup

1. Break the matzot and soak in boiling water for 15 minutes. Drain and squeeze dry.

2. Add the eggs and salt and pepper to taste.

3. Taking tablespoons of batter at a time, fry in the butter, patting down the center

     a bit. (You may want larger matzah pancakes, in which case just add more batter each time.)

     When brown one one side, turn and fry on the other. Serve with your topping of choice. I
     admit, happily, to a rather large dollop of strawberry or blackberry jam. Joan Nathan
     recommends catsup too!

bonappetit