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Friday, June 28, 2013

Matzoh Brei

Matzoh what???  Matzoh Brei.  It's the Jewish version of french toast - invented out of necessity, because there is only so much dry matzoh you can eat during the week of Passover.  It's broken up matzoh - since bread which is off limits during Passover - soaked in egg and fried.  Doesn't sound like much, but once you cover it in sugar, it's extremely yummy.

So when my mom noticed an open box of matzoh on top of my fridge (which I hadn't touched since Passover), she set out to teach me how to make this childhood favorite of mine...and it was as good as I remembered.

Matzoh Brei
serves 2 to 3

4 boards of matzoh (I prefer egg matzoh)
2 eggs
big pinch of salt
canola oil
sugar for serving

In a bowl, break up the boards of matzoh.  Add enough water to completely moisten it and then squeeze all of the excess water out.  Add the eggs and salt and combine.  Put enough canola oil in a frying pan so that it covers the bottom and heat on medium-high.  Once the oil is hot, add dollops of the matzoh-egg mixture to the frying pan as if you are making fritters.  Cook for about 2 to 3 minutes per side until they are golden brown and cooked through.  Lower the heat if they begin to get too brown.  Serve with sugar sprinkled on top.

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