Why do I only make matzah brie during Passover? I truly love it. I heat up my frying pan and make it at least twice each year. And I always make enough to last two days. But once the holiday is over, my desire for matzah brie disappears.
I have learned over the years that not everyone makes matzah brie the same way. Nor do they call it the same thing. I say matzah brie, others say matzah briet or matzah brun. There might be even more names.
My husband’s cousin would break a piece of matzah in half and soak both halves in a egg mixture before deep frying them. It was delicious, but not my style at all.
I wonder if the area of Europe a family came from or perhaps where in the USA they settled impacts how the matzah brie is made?
Making matzah brie is something I learned as a child. In my family we make the same batter we do for French toast. Eggs and vanilla mixed together. Then we run the matzah under water, breaking it down to smallervand smaller pieces till we crumble the matzah into the batter. The number of matzah we use is determined by the number of eggs we use; about two pieces of matzah for every egg.
I then take the mixture and place it into a frying pan that I have place a small amount of oil and have preheated. I smooth out the top of the mixture and make sure I fill the entire pan. Then it cooks. I like mine golden brown. I use a spatula to divide it in half to easily turn it. Then cook the other side. The smell is enticing.
Finally I cut it to smaller pieces and I am ready to eat. In my house there is just one way to it eat, with sugar sprinkled over the top. I know some use syrup, but I am a sugar purest.
Another delicious Passover memory. But I know when the holiday passes, I will once again crave my Sunday morning challah French toast. All thoughts of matzah brie wil be gone till next spring!
Hope everyone is having a zissel Pesach!
zicharonot 