Thursday, February 14, 2013

Finish That Matzah!

Matzah is one of those products that lasts forever; yes, in two ways.
  1. It never spoils.  Properly sealed, it stays edible for years.
  2. If you overbuy the amount of matzah you really need for Passover, something we frequently do, it's easy to forget to eat/cook/serve it. So you end up suddenly discovering that very expensive simple food when preparing  (cleaning) for the next Pesach.
I've discovered that I can give my husband perfectly good matzah brei during the year as his "lunch sandwich."  He generally gets two peanut butter sandwiches for lunch, plus a couple of fruit and yogurt for breakfast when he goes to work.  With this eating regime, he has lost, and kept off, even more weight than I've banished.

Last night, since I realized that we were out of bread, making him matzah brei was the perfect solution.

I wrap it in foil and keep a piece of matzah dry for him to use to make the bracha blessing on bread.

The recipe is very simple.
  • 2 pieces of matzah
  • 2 eggs
  • water (milk or both) to moisten the matzah
  • oil for frying
  • honey or jam optional to sweeten it
  • break matzah in pieces and put in bowl
  • add water or milk or combination, about 1/4 cup
  • add the eggs
  • mix and then leave for at least 10 minutes
  • heat the oil in the frying pan
  • add the mixture and cover
  • start on high and quickly turn to low flame
  • when you can see that the matzah brei is solid, turn over and cook another couple of minutes
  • leave covered on flame for a bit
  • then serve or pack, with optional honey or jam
This is very easy and wonderful for traveling.

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