A Passover Tradition
The beginning of Passover is steeped in history and tradition for much of the Jewish community. For a holiday that is observed by avoiding anything made with leavened bread, traditional tables are set with dishes like matzah brie. This week's featured recipe is a modernized version of that classic staple that everyone can enjoy.
Matzah Brie
- 5 squares plain matzah
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 4 large eggs
- 1/4 cup hot water
- 1 Tbsp. canola oil
- 4 Tbsp. apple butter (or blueberry or strawberry fruit spread)
Crumble matzahs into large bowl, two squares at a time, making pieces from crumbs to 1-inch chunks. Sprinkle on cinnamon and salt and mix with fork to combine.
In small bowl, beat eggs thoroughly with 1/4 cup hot, but not boiling water. Pour egg mixture over matzahs. With fork, mix for 1 minute so matzahs are thoroughly coated. Set moistened matzahs aside for 5 minutes.
In medium cast iron or other heavy skillet, heat oil over medium-high heat. Turn matzah mixture into pan, spreading it to make a thick, even layer.
Cook until bottom is light brown, 4 to 5 minutes, reducing heat if necessary to prevent burning. Using wide pancake turner, turn matzah brie. Cook until it is lightly browned on second side, 3 to 4 minutes. Immediately cut matzah brie into 4 wedges. Top each serving with 1 tablespoons apple butter or fruit spread, and serve immediately.
Makes 4 servings.
Per serving: 270 calories, 9 g total fat (2 g saturated fat), 38 g carbohydrates,
10 g protein, 1 g dietary fiber, 220 mg sodium.
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