On Friday night, the first night of Passover, I sat at the kitchen table reading two children’s books to my little guys about the holiday. The stories tell of traditions that have been passed down from one generation to the next, and reflect what my world looked like growing up, but not what it is now. I’m very aware that the families in these books don’t look like my family, and I wonder about the message my own kids take from these illustrations. It’s a conversation I could probably have with my 8 year old at some level, but I haven’t yet. It makes me think about writing a new book.
This is what the cardamom seeds look like from the pod, before they are ground.
Instead, while they nibbled on crumbling pieces of matzoh slathered in salted butter, I read them the story of the Jews being freed, of Pharaoh and Moses and the ten plagues. I told them that as a kid Passover was my favorite holiday, and talked about the songs we sang around the table, hunting for the afikomen after dinner, and all of the delicious food. As with all the holidays, I explained “this is how Mommy grew up” and “this is what the Jewish tradition is, ” because I want them to know these stories: the personal and the historical. And I want them to absorb the lessons of freedom and equality that are laced throughout the Passover rituals.
Earlier in the day, they had listened to their grandparents explain how they honored Good Friday in their small villages in India as children, and in the evening we had our haphazard matzoh dinner. We watched a clip from Shalom Sesame and some random and ridiculous Passover music videos, and for this year that felt like enough. My challenge is figuring out how to create a seder that reflects the family and life that I’ve created for myself. As with many things in life, there’s no guidebook for this sort of thing (and no wrong answers!). It’s on me to take the lead, but I look forward to building our new tradition together as a family. Whatever that may be. So while our Friday night may not have been the typical way others celebrate, it worked for us for now.
And on Sunday morning, before heading out to get supplies for the Easter egg hunt that would happen later that afternoon, I made this Cardamom Almond Matzoh Brei with the help of little hands. Basically, matzoh brei is the kosher for Passover version of french toast. It takes less than ten minutes to make, and very few ingredients. You break up the matzoh (unleavened bread that is like a big cracker,) and run hot water over it to soften. You mix those pieces with egg and salt and fry it up in a bit of butter in a hot pan. Instead of making it just like my mom used to though, I upped the flavor with some freshly ground cardamom and almond extract, the perfect compliment to the cherry jam that tops it. It’s soft, chewy and delicious, and since it’s made with whole wheat matzoh I feel comfortable saying it’s healthy. Even if you’re not celebrating the holiday this week, it’s a great breakfast or brunch option, and I’d welcome it for dinner too!
Do you have a favorite matzoh brei recipe? I would love to hear about it! (And if you want to tell me the definitive way to spell matzoh in English, that would be great. Matzo? Matzoh? Matza? Matzah? I just decided to pick one and stick with it, but am happy to be convinced otherwise. Can you help?)
This Cardamom Almond Matzoh Brei is an extra flavorful version of Passover french toast. In less than ten minutes you have a healthy, easy breakfast that you'll want to eat all year round.
Ingredients
- 2 pieces of whole wheat matzoh
- 2 large eggs
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cardamom
- ¼ teaspoon almond extract
- 1½ Tablespoons unsalted butter
- cherry jam to serve on top
Instructions
In a large bowl, mix together your eggs, salt, cardamom and almond extract.
In a large colander, break your matzoh into small pieces, around 2-3 inches square each, or however they happen to crack. In the sink, run the hot tap water over the matzoh that sits in the colander for around a minute, making sure that all the pieces are soaked and softened, but not totally falling apart.
Carefully transfer the matzoh into the large bowl with the egg mixture. Using a fork, gently cover all of the matzoh with the egg, making sure each piece is coated.
In a cast iron skillet (or just a large pan,) melt your butter over a medium high heat. When it just starts to bubble, use the fork to place each matzoh piece into the skillet, in a single layer. It is okay if they touch, but don't stack them on top of each other. Let the matzoh sit for a minute or two before flipping it over, so that the egg is fully cooked, and your matzoh brei is slightly browned. It should only take around 3-4 minutes for it to cook.
Quickly remove to a plate and top with cherry jam. The heat of the matzoh brei will loosen the jam, and you can then mix it all together so that the sweetness covers every bite. Enjoy!
Notes
*This recipe can easily be doubled, tripled or quadrupled, just make sure to always fry the matzoh in a single layer.
**I prefer to use whole wheat matzoh, but any kind will do. The same goes for jam. Although I love the combination of almond and cherries, use whatever flavor you like.
***And if you prefer a more traditional approach, skip the cardamom and almond, and stick with salt and pepper like my mom used to make.
You are amazing!! We will definitely make this this week! And I will look forward to maybe someday making a seder together. 🙂
Thanks, Debra! That would be great! Let me know how you like it. 🙂
Great story and great recipe!! Always look forward to your recipes. I like to make my mom’s matzo brie but I sometimes add a bit of cinnamon and sugar.
Can’t wait to read your book!
Mel
Thanks, Mel! I love cinnamon and sugar too, and it’s a good reminder to throw that in the next time. 🙂
Karen, I love everything about this post. Thank you for bringing back some sweet matzah brie-laced memories. And I agree with Melanie. You absolutely should write that book.
My mother-in-law is a wonderful cook and makes many delicious things, including a fantastic matzah brei. Hers is a little different from most I’ve had in that it makes a delicate, kind of puffy pancake, so I called her last night and asked for her recipe and she said I could share with you and your readers. Turns out the secret is separating the yolks and the whites! She said she suggests starting with one egg per matzah. Run the matzah under the water for a bit and break up into pieces. Meanwhile, separate the eggs and beat the whites until frothy. Add a little bit of salt and sugar , mix the yolks in, and then add the matzah pieces and mix together. Heat up some butter and put 2-3 piles of egg mixture and matzah on the frying pan at a time–these become like pancakes. I hope that makes sense. We made some last night and they were pretty good! (not as good as my mother-in-law’s — she has the magic touch). We had them as part of dinner, with asparagus and smoked salmon and sour cream. Tonight we might make some for dessert with the almond and cardamom and jam…
Debra, thank you so much for getting the recipe! I will have to try it, because that sounds delicious. I never would have thought to separate the yolks and whites for something like this, but what a good idea. I also loved that you paired it with smoked salmon. 🙂