Spelt Matzo Brei

We hadn’t eaten matzo brei in many years so we decided to make spelt matzo a couple of weeks ago. (We wanted to get our hands on some matzo meal, too.) You can make this spelt matzo brei using our recipe for spelt matzo, or one of the several brands of spelt matzo available commercially.

It’s said that this was originally a way to use up extra matzo from Passover. It’s a homely and economical but satisfying dish, which is very characteristic of Jewish cooking, both Ashkenazic and Sephardic.

One of the fundamental divisions of the Jews (right up there with┬áthe┬ápastrami vs corned beef schism and whether it’s ever ok to buy retail) is whether or not to put something sweet like honey, maple syrup, or fruit preserves on the matzo brei. The controversy still rages after all these years (millennia?). We are in the salt-and-pepper only camp, but it’s ok with us if you find yourself on the other side. Enjoy!

Spelt Matzo Brei Recipe

Spelt Matzo Brei Prep Time: 10 minutes
Cook time: 5 minutes
Makes: 4 servings

 

Ingredients:

  • 4 pieces spelt matzo
  • 4 eggs
  • salt and pepper
  • 1/2 cup/118 ml water
  • 2 tbsp/28 g butter
  • 2 tbsp/29 ml canola or peanut oil

Instructions:

  1. In a mixing bowl, break the spelt matzo into 1-inch pieces.
  2. Bring the water to a boil and pour over the spelt matzos. Quickly toss the matzo, then drain off any excess.
  3. In a bowl, beat the eggs with a fork.
  4. Mix the eggs, salt and pepper into the spelt matzo.
  5. Over high heat, heat the butter and oil in a large saute pan.
  6. Add the matzo and fry until crisp.
  7. Flip over to fry the other side, breaking into pieces as it cooks.
  8. Serve with maple syrup, or preserves.

Adapted from a recipe at http://www.foodnetwork.com/recipes/matzo-brei-recipe.html

Author: Daniel Lieberman

Daniel Lieberman is a cook and writer living in the hills of Western Massachusetts. When he's not cooking he listens to opera and reads a lot.

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