Savory Matzo Brei Recipe | Hallmark Ideas & Inspiration (2024)

FAQs

Where did matzo brei originate? ›

“It's pronounced matzo brigh,” he said.

Because matzo is just a cracker, or a really thin and crunchy piece of bread, the limits of what you can do with it are bound only by your imagination. On its own, it's a great accompaniment for hummus, peanut butter, French onion dip, guacamole, egg salad, runny cheese, or anything else smeared or spread.

According to Yiddish scholar and culinary historian Eve Jochnowitz, the term brei comes from the word meaning to scorch or sear.

As the Torah recounts, God commanded the Israelites (modernly, Jews and Samaritans) to eat only unleavened bread during the seven-day Passover festival. Matzah can be either soft like a pita or crispy. Only the crispy variety is produced commercially because soft matzah has a very short shelf life.

It's sometimes spelled matzoh or matzah, from the Hebrew matztzah, "unleavened bread," or literally, "juiceless." Definitions of matzo. brittle flat bread eaten at Passover. synonyms: matzah, matzoh, unleavened bread. type of: bread, breadstuff, staff of life.

Matzo reflects common Ashkenazi pronunciation (which dominated in English speaking countries in past centuries) but is not entirely accurate since it drops the “h” from the end. Matzah, on the other hand, retains the “h” and can be read accurately and easily by both Ashkenazim and Sephardim.

Knaidel is the Yiddish Word for Matzo Ball.

According to Professor Jesse Lachter, a top gastroenterologist at Haifa's Rambam Hospital, a sheet of plain matzah is twice as fattening as a slice of white bread.

How to make matzo bruh? ›

Sauté matzo in butter until it browns all over, about 2 minutes. Add eggs, salt and pepper (if you're making the dish savory) to pan and scramble the mixture until it is just set but still light and fluffy, about 1 minute. Sprinkle with sugar (if you're making it sweet) and toss well.

Add to that the benefits of vitamins A, C, and D in the broth, the anti-inflammatory properties of the soup vegetables, and a boost of energy from the carbohydrates in the matzo balls, and you've got a recipe for feeling better!

Lubinsky estimates that Shatzer controlled an estimated 18% of the shmurah matzah market. “Other matzah bakeries say they will be able to produce enough to fill the gap, but they are going to have to charge more because the cost of labor is up, and it's hard to find workers for these factories.”

Although the restriction of not eating Matzah 30 days before Pesach applies strictly to kosher for Passover Matzah, the common custom is not to eat Chometz Matzah too. …

People who grew up with this simple matzo treat, layered with grated salty cheese and topped with soft boiled egg (or sunny side up, or a hard boiled egg own the side), swear it's the best thing in the world. You may refer to it as a Turkish matzo-brei, that gets the same nostalgic reaction from people.

German, Austrian, and Alsatian Jews were the first to prepare matzo balls for their soup; middle eastern Jews introduced additional variations. An early recipe for matzoh ball soup, made with beef stock, is found in The Jewish manual, or, Practical information in Jewish and modern cookery (1846).

The Manischewitz Company has been making traditional Jewish foods since 1888, all going back to when Rabbi Dov Behr Manischewitz founded a small Matzo bakery in Cincinnati, Ohio. During that great age of American innovation, he tinkered away in his small bakery and discovered that the secret to machine matzo is square!

It's sometimes spelled matzoh or matzah, from the Hebrew matztzah, "unleavened bread," or literally, "juiceless." "Matzo." Vocabulary.com Dictionary, Vocabulary.com, https://www.vocabulary.com/dictionary/matzo. Accessed 28 Apr. 2024.

Matzo (also sometimes spelled matzah or matza) is an unleavened bread made from flour and water. It's crunchy, very mildly flavored, and resembles a giant water cracker. The matzo we see in America is of the Ashkenazic tradition. Sephardic matzo is softer and thicker.