In honor of Hanukkah, I asked my Mom to share her amazing recipe for Matzo Brie with the Cookbook Create community. It’s not technically a Hanukkah dish, but it became such a hit in our household that we requested it year-round.
Take it away, Mom!
Barbara Richter: This dish is traditionally eaten at Passover, but it’s so delicious, that my family loves to eat it at other holidays, as well. I usually make it for breakfast, making sure to have plenty of ingredients on hand, because everyone is sure to want seconds! The recipe comes from a Jewish cookery book that I found in Vienna, Austria, back in the 70’s, when I was a student studying there at Academy of Music.
Matzo Brie (Fried Matzo)
1/2 cup liquid (milk or water)
1/4 tsp. salt
Dash of cinnamon
3 tbs. shortening (I always used margarine or butter)
Beat eggs, add liquid, salt and seasoning, and break the matzo into this mixture. Stir well and let sit for a few minutes so that it soaks up the liquid. Turn into a melted fat in a well-heated frying pan. Cover. Cook over moderate heat about 10 minutes or until browned on the under side. Turn and brown, uncovered, for about 3 minutes. Serve hot, plain or with a sprinkling of sugar and cinnamon, applesauce or honey. (Powdered sugar and jelly is also delicious!)
– Barbara Richter