When I was a little girl, there was nothing better for breakfast than my grandmothers Matzah brei, served in a little frypan topped with her own apricot jam. It was so delicious that I knew I just had to be loved beyond measure! Well, this weekend was Easter break and we drove 2 hours out of Melbourne to Thornton to my aunty and uncles farm. Rose spoilt us rotten with 3 delicious meals each day. My favorite was her very own take on Matzah brei made thicker and more cake like, topped with caramelised apples and bananas and loads of honey.
Pronounced MAT-ZAH BRY, this eggy dish resembles an omelette, but it’s stiffer, made with soaked and crushed matzah, a crispy unleavened bread. Literally meaning, “fried matzah”, it’s sometimes spelled matzah brie or matzo brei, and is a dish of Ashkenazi jewish origin. Most importantly, it’s incredibly delicious.
6 sheets of plain store-bought matzoh, from the box
2 Tbsp butter and oil.
1 banana sliced
2 apples chopped
a few chopped dates
Generous piece of butter
2 tspn cinammon
1 tbspn sugar
In a non-stick sauté pan over lowest heat, melt the butter and oil, making sure to coat the bottom and sides of the pan. Pour in the matzah mixture, and level with a spatula. Cover, and cook for 10 minutes or so, checking every now and then to make sure the mixture is not sticking. When the bottom is brown, either (very bravely) flip the entire matzoh brei over in one piece, or flip onto a plate over the frypan and slide into the fry pan again.
In a separate small pan, melt the butter and fry the apples tossed in cinammon and sugar. Add the bananas and cook the lot till soft and mushy. I also chopped a handful of dates and added it to the mix. Pile onto the cooked matzah brei and serve generous wedges immediately, drizzled with maple syrup or honey.