The Best Hanukkah Recipes – Mom’s Matzo Brie

12 Dec

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.

Hanukkah-1989-Alisa

Lighting the menorah with my family in Northern California, circa 1989.

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.

fried matzo

Matzo Brie (Fried Matzo) 

2 eggs

1/2 cup liquid (milk or water)

1/4 tsp. salt

Dash of cinnamon

2 matzos

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!)

Serves 2

– Barbara Richter

www.barbararichter.com

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