Posts Tagged ‘Passover’

Holiday Recipe – Matzo Brie

Posted: April 19, 2011 in Family, Food
Tags: , , ,

This is the traditional breakfast for Jewish families everywhere during Passover. It’s essentially French toast made from matzo. Personally, I like to eat it with jelly. My wife – for some reason – likes to eat it with cottage cheese. Every family has it’s own recipe and tweaks. This is the recipe that my father taught me when I was just a kid.

Ingredients

  • 1 board matzo
  • 1 egg
  • hot water
  • Salt, pepper, oil
  • Directions

  • Soak the matzo in the hot water until it is softened. Strain.
  • Add the egg to the matzo and mix well. Season to taste.
  • Fry in the oil until golden brown on both sides.
  • Comments
  • This is a minimum recipe. 1 board of matzo is probably a bit too much for one person, but not enough for two people. Just do some math to figure out who many is right for your table. I generally use 3/4 boards of matzo per person (ie – one board for 1 person, 2 for 2 people, and 3 for either 3 or 4 people.)
  • Some families like to serve it up us big pieces – either making pancake size individual ones, or large ones and cutting a piece for each person. My family tradition is to cut it up like scrambled eggs.
  • Unlike french toast – where I make different batters for sweet and savory – this works well with either jelly or a more savory topping like cottage cheese. Choose whatever you like.
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    This is the one time of year where I really hate living in Israel.  I understand that the large majority of the population is Jewish.  I understand that a fair percentage of that population keeps kosher for Passover.  But not everyone does.  I don’t understand why the sale of products that aren’t kosher for Passover are outlawed.  Shouldn’t I – as an adult – be able to buy a beer if I want?  The other 358 days of the year I can – but for this week, it’s illegal to sell one.  If I want bread, well I guess I’d better bake it myself – that’s the only way I’m really going to be able to find it.  I can understand the major supermarkets – which only sell kosher products – making the transition.  But the ones that don’t keep kosher still have to take the products off the shelf.

    In this modern day of choice and freedom – why is such a basic choice – like what to eat – being regulated by the government?  I’m not saying I’m going to eat that bread (OK. I probably will but that’s besides the point.) but why, if I want to go to a non-kosher restaurant and order a BLT do I have to get it on Matzo?  It’s time to go to the supermarket and stock up on cereal, bread and flour – because next week there’ll be none to be found.

    Well – Passover is almost upon us and I figured I’d start with an old family recipe.  Every year my grandmother would make the soup, my aunt would make the matzoh balls and Mom would make stuffed cabbage…  Personally, I don’t like the cabbage – so mom would always make twice the meat, half stuffed and half unstuffed – and I tried it without the cabbage once but it wasn’t the same.  If you really don’t like cabbage, line the pot with some cleaned cabbage leaves – you’ll get the same flavor in the sauce without wrapping the meat balls.

    Ingredients

    • 1 Large Head Cabbage – separated into leaves and softened in boiling water
    • 1 kg Chopped Beef
    • 1 Onion, chopped
    • 1 egg
    • ½ cup ketchup
    • 2 12 oz (330 g.) cans tomato sauce
    • ¼ tsp sour salt (lemon salt)
    • 2 tbsp honey
    • 2 tbsp brown sugar

    Instructions

    1. Mix meat, onion, ketchup and egg in a large bowl until the mixture is uniform.
    2. Form balls out of the mixture, place each ball into a cabbage leaf and close the leaf around the ball.  Place in pot.
    3. Pour the rest of the ingredients into the pot.
    4. Partially cover and bring to a boil.
    5. Let simmer for 1 hour and taste.  If too sweet, add sour salt.  If too sour, add brown sugar.  Continue to simmer for about 10 minutes after adjusting flavor and taste again.  If the taste is right, it’s ready.

    Comments

    As I said – cabbage has to be in the pot for it to taste right.  If you don’t want to wrap the meatballs you can either put some cabbage leaves at the bottom or chop the cabbage up and put it in – I’ve done both and I don’t mind the cabbage so much chopped up.  I tend to make a lot of this at a time and freeze it – it’s great as an appetizer or served over rice or mashed potatoes as a main dish.  This is a copy of my mother’s recipe – you can just as easily sub the canned tomato sauce for homemade using the recipe I gave a few weeks ago… If you decide to use canned, we always used Hunts and that’s the flavor I recognize from my childhood (I always go out of my way to get it since it’s hard to find in Israel…)