The Jewish New Year brings with it my history and memories of my childhood and what it was like to partake in that tradition. With that comes my dad teaching me how to make Matzoh Brei (pronounced Mat-za-bry). I would say Matzoh Brei is the only thing Jewish about me!
REALLY CHEF?
Nah! If you know me, you know that culturally I’m Jewish. But I haven’t been to temple since I was in the 5th grade, and got none of the religious training. I think you would call me ‘Spiritual but not religious’. Ya see? These days, they even have a label for me! lol
Onto my story: When my daughter called me and in a very deep growling voice yesterday morning saying: Matzoh Brei…. I knew she had the ‘craving’. (Isn’t it great to have people in your life that crave your food)? lol
So I told her that even though she’s vegan and will use an egg substitute, I would put the recipe on here.
Ok. So here are your ingredients:
Matzoh Brei for Two
5 Boards of Matzoh
6 eggs, beaten
Kosher Salt
Wow! So simple and so good! The only thing I’ve ever eaten that equals the simplicity factor for a great recipe is Egg, Tomato and Soy Sauce. I learned that from a Business Partner from Taiwan in the early 80’s, when I was importing and designing clothing. I’ve been interested in food for 4 decades… and happy to have learned all I know over these years. But my first real lesson was from my father. He hardly talked to me, never initiated a hug… but he did teach me how to make Matzoh Brei and once or twice a year we would cook together and eat together. So here’s how you do it:
Take a big fry pan. Put it on the stovetop on low. If you use butter? Kerrygold is the only one to use. 3 pats or so. If not? There’s Earth Balance. Now while that is melting, here’s your ‘prep’ work: Break the board into pieces.
HOW BIG OR LITTLE CHEF?
Here ———–> I’ll show you.
Take a bowl, put the matzoh in, pour boiling water over it and cover. No more than 30 secs or so, just to soften them up. Drain the water. Then take your beaten eggs and pour that over. Cover every piece and let it sit to absorb the egg.
Use the best tools you have: your fingers – to mush the eggs and the Matzoh. Mush. It’s a technical term.
Once there is no egg left (or very little) crank up the heat to high and ‘fry’ them up. Nothing runny? You’re ready to throw in 3/4 of a cup of water, and sprinkle Kosher salt over the pan so it hits each piece with a couple of grains. Cover. When you hear it bubbling and the top making noise? Take the top off and sprinkle again with salt, stirring before you sprinkle, and then stirring them again after you salt. Top back on. Come back in 3-5 minutes and most of the water should be gone. Leave the top off and stir them again. Wait until the Matzoh is no longer wet and somewhat clumpy in places. That’s what I like to call ‘texture eating’!
You can serve it plain or with maple syrup (please don’t use the one with the fat woman on it, unless you see her as your role model of body types). lol
Happy Eating,
Chef Marian