My son, Aviad, said I would never post my Matzah Brei recipe, simply because I keep this a secret from everyone. Well... just to show the big mouth kid... here is Teddy's Matzah Brei Recipe.
What is Matzah Brei? Oh boy! As you know on Passover we eat only Matzah. No bread or bread products allowed. Now some people will not eat what is called Yiddish "Gebruchts" on Passover as well. Basically this means they will eat nothing that has matzah which is then cooked in water or anything else. This means no Matzah balls and no Matzah Brei. I feel sorry for those who won't eat Gebruchts. But hey, if it floats their boat who am I to argue with it?
Matzah Brei night in the Gross Household is officially the night after the Seder. First we clean up and everyone hangs around for me to make the Matzah Brei. Kind of like finishing off the first day of the holiday on a good note.
Many people call Matzah Brei - "Fried Matzah". THAT IS SOOOOOOOO WRONG! Matzah Brei well is Matzah Brei - it is NOT fried Matzah or the junk that they serve at Kosher For Passover Hotels or Restaurants. Don't even come close!
Here is a recipe that has two sources. Pop used to make it when I was really young. Then Thelma learned the recipe and in her magic in the Kitchen made it even more yummy. You cannot mess with the ingredients here and you have to work fast. And if you have kids like I do, don't even hope to sit down with them while they gobble it up. You will be making batch after batch of the stuff. So hang on to your hats.
- Two flat aluminum pans or pans that can hold at least one half of a Matzah (preferably a whole one).
- A Matzah Brei skillet. I kid you not. This should be a large Teflon coated frying pan.
- 1 Spatula
- 8 Medium sized eggs
- 4-6 cups of Milk
- 4 Tablespoons of Salt
- 2 Tablespoons of Garlic Powder
- Lots & Lots of Salted Butter (Salted - if you can't get salted then use regular BUT not oil and nor margarine. This is a BUTTER recipe!)
Hang on to your hats!
- Fill one pan 1/2-3/4 with water.
- In the other pan, put in the eggs and the milk. Mix well. The mixture should be a bit yellow from the eggs. If it is too yellow then add another cup of milk. If not yellow enough add an egg. (get the drift?)
- Add the salt and garlic and mix well.
- Take out 4-5 whole Matzah and put them in the pan filled with water for no longer than 1 minute. They should NOT be soggy.
- Immediately take them out and put them in the egg-milk pan and let them soak.
- Run to the oven top, turn on the flame and put the skillet on top. Put in a dab of butter and wait till it melts from the heat. You put in too little! Sheesh. More butter!
- Now one at a time take the Matzah out of the pan and place it lovingly in the melted butter on top of the stove. If the pan is really hot, wait 1.5-2 minutes and then turn the Matzah over. Don't worry if it breaks into pieces. Now if you have those who like it well done, and others who like it "rare" or "medium rare" just time your Matzah on the flame.
- Dump into a serving dish, scream out - "First Batch is ready" and watch them run to get it.
- Repeat this process until your hands fall off or you run out of egg batter.
Sound's simple, right? Well what you really need here is LOVE. And patience for all those friends who drop by during Passover and sheepishly say, "Oh, I thought you were making Matzah Brei today!" And out comes the pan, the eggs, the butter and all that. Love - that is what makes the difference between Matzah Brei and MATZAH BREI!