Jewish Matzo Brei

Written Recipe: https://pressureluckcooking.com/jewish-matzo-brei/

Today, I want to focus on Matzo Brei (pronounced “bry”), which is normally done either in a savory or sweet fashion. But what is Matzo (or matzoh or matza or matzah) anyway? Well, it’s a giant slice of bread that’s unleavened, forming what is best described as a giant Jewish cracker. Jews eat it on Passover (Pesach) to remember our liberation from Pharaoh. Because he liked to change his mind a lot, the Jews fled and didn’t have time to leaven their bread and so it never rose when the sun baked it during the desertly escape. Instead, it became a piece of rather flavorless, edible Jewish cardboard.

But as time shifted, Jews in the kitchen got creative with what could be done with matzo to rightfully earn a place in all pantries; you can butter it, schmear it with chopped liver or cream cheese, make matzo balls, farfel, and some even top it with sauce and cheese bake it as a pizza! Also, the varieties and flavors of matzo have greatly evolved. We know having egg, onion, everything and gluten-free versions.

My savory version of Matzo Brei is loaded with onion, chives and eggs (with a cheese option) and is essentially a Jewish egg scramble/omelette that incorporates the matzo into an unforgettable and delicious breakfast or brunch treat. It so good that I make it not just during Passover, but I enjoy Matzo Brei the whole year-round!

#matzobrei #passover #jewishfood

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[Music]
Shalom guys it’s Jeff from fresher luck
now Passover is amongst us the Jewish
holiday of celebrating freedom from
pharaoh and
Liberation it’s the holiday where
Everyone likes to drink lots of wine
around the table it’s called the Seder
we tell the story of Passover now one of
the key things about Passover if you
keep you know Passover in your home is
you don’t e bread you know during that
period of time of Passover you would eat
unleavened bread also known as
matah mat spelled different ways by the
way I’ve seen it spelled m a t Za a and
then with an H at the end and I’ve seen
it spelled m a t z o and sometimes with
an H at the end of the O but I always
just spell it m a TZ o cuz I feel like
most brands do and look at this one I
got the Mana chevit any brand of mat is
going to work by the way you’re going to
use any kind you like and here we go
here’s a board of matah now mat
sometimes can have a bad rap for being
like this Bland blah thing and it almost
looks like it’s like perforated it’s
like all these little you know lines
here and again it’s it’s unleavened
bread and the significance of this is
because when the Jews were let go by
Pharaoh they ran because apparently this
guy like to change his mind a lot and he
might at any second say never mind I
changed my mind you’re back here you
have to work for me again and you have
to be enslaved but they ran so got out
of there as fast as possible uh and
while they did that they didn’t have
time to make their bread rise you know
what I mean they didn’t have the yeast
in there so it remained flat and
unleavened hence matah now it’s
perforated and it’s kind of like
whatever looking but let me tell you
something there are secrets to making
this stuff amazing first of all they
sell multiple different flavors of matah
this is egg and onion they also have
everything matah they have plain matah
they have gluten-free matah it’s a whole
Marvelous World of matah out there but
one of the best things you can make with
matah is something called matah Bri B re
I like almost like the nickname for
Brian except you wouldn’t really say
spell that b r e i but Moab Bri okay and
now Moab can either be done sweet or
savory and I am doing it Savory and to
me a Savory Moab is essentially a Jewish
omelette because we’re going to take
some matah we’re going to soak it we’re
going to break it up we’re going to
sauté and brown an onion and then we’re
going to add this to the pot with the
onion and some butter and then we’re
going to add some eggs over there and
then we’re going to do like a little
scramble and then once we marry
everything together this boring old
piece of matah here becomes matah Bri
now by the way one of my favorite things
to do is I love to snack on some matah
and watch what I like to do this is a
total side note I then like to take some
I Can’t Believe It’s Not Butter spray
and by the way this stuff has zero
calories if you look at the nutrition
information there’s nothing in it like
at all like literally no sodium no fat
no carbs no protein no calories and 1130
sprays per container and this is 8
fluent ounces I I Ed the FL this is the
the garlic flavored butter they have
regular one I love to just spray it on
my
matah delicious snack any time of year
this is oddly one of my favorite snacks
ever I I do it all times a year I don’t
just do it like during
Passover but I digress my friends if
you’ve never had it before it’s time for
me to introduce my version of a matab
BRI into your kitchens and I’m telling
you right now you’re going to be saying
Oh Me Oh My when you make this mon a br
let’s do it so the first thing I want to
do is I want to take two boards of matah
you can use any matah of your choice and
I want to now rinse it under the sink
each board for about 20 seconds on each
side under warm or hot water we’re going
to make sure that it’s not super strong
the flow just like that’s perfect so
again 20 seconds on each
side okay and I’ve just rinsed it for 20
seconds on each side and you see it
might break apart like that that’s fine
we’re going to have it break apart
anyway so just let this rest on a plate
right now your matah and then we’ll come
back to it in a bit all right perfect
now I’m going to set a skillet or frying
pan or sauté pan a nice size one a large
one to your stove top and I want to set
the heat to medium high and to that I’m
going to add in 2 tblspoon of vegetable
oil and we’re going to let that heat up
for about 3 minutes okay and once our
oil’s heated in the pan I’m going to
take a sweet or a videlia onion you can
also use a yellow onion or a Spanish
onion but honestly I prefer a sweet
onion for this uh and I’m going to dice
it up and I’m going to add it to the pot
I mean pan this is a pan not a pot and
then I’m going to sauté my onion in the
pan with the oil and this is going to be
one of those situations where it’s going
to take a little bit of time but you can
walk away and every few minutes just
come back and stir up the onion to me
the flavor base from a Savory matab Bri
is all about the onion comes from that
onion onion is a big thing in Jewish
Cooking be it matab the foundation for
Kasha vaneska for chopped liver all
right and after about 10 minutes we’re
Browning our onion here you see how nice
we’re looking lovely we’re going to take
care of a little bit of other prep now I
have my matah that I’ve soaked up my two
boards and now what I want to do is I
just kind of want to break it into
pieces like this just rip it up it’s
going to feel a little bit mushy and a
little bit soggy but it shouldn’t be to
the point where it’s going to become
pulp you know okay and I’ve ripped it up
into bite-sized pieces like such just
like this great we’re going to set that
aside and now we’re going to focus on
our eggs what I want to do is I want to
take four large eggs crack them into a
bowl I’m going to add in 2 tbspoon of
heavy cream or you can use half and half
or even whole milk or 2% or skim
whatever I prefer heavy cream as well as
a half a teaspoon each of seasoned salt
I use The Lowry’s brand and black pepper
and then we’re going to get in there and
we’re going to whisk this up to really
make sure that our eggs become light and
Airy be a little bit of aggressive with
this whisk all right you see that we’re
looking good now we’re a little bit Airy
and bubbly there Perfect all right back
to the pan now we have our onion we
almost want it to have like a charred
experience here and I’ve done this for
about 15 minutes you that looks good I
love the onion with a little bit of a CH
on it with my bbr okay now to the pan
I’m going to add in 2 tbspoon or 1/4
stick of salted butter stir that around
and make sure that it becomes melted
okay and once the butter is melted we’re
now going to add in our matah that we’ve
crumbled up and we’re going to sauté the
matah in the butter and onions for about
another 2 minutes all right and once the
Matas is a bit toasted and slightly
crunchy we are ready to add our eggs I’m
going to reduce the heat to low and then
I’m going to pour in my egg mixture
right over the matah
and now alternatively you can also add
some chives I’m adding about a bunch of
them that I’m just going to put inside I
love chives save some for topping if you
want and then after about 30 to 45
seconds of our egg resting we’re going
to get under there with a silicone
spatula and then just stir everything up
again it should be on low and then
everything’s going to combine and come
together in this mat basically we’re
going to do this for about a minute you
can even remove the pan from the heat
because the he heat of the pan is going
to cook the egg just want to keep an eye
on out cuz we don’t want to overdo it
here and if you even wanted to In This
Moment you could add in some shredded
cheese that’s not conventional to a
monzer br but really you can do whatever
you want because there’s also sweet
variations of this where you use like
cinnamon and sugar and maple syrup okay
and after about a minute and my egg is
all cooked I’m going to kill the heat
completely and I’m going to remove my
pan from the stove and there is my matab
Bri looking beautiful gorgeous
just how I like it if you want to you
could add some more tries on top totally
up to you but this to me looks
completely
irresistible and I cannot wait to try it
so let’s do it okay my friends and there
it is
matab and my favorite part of every
video is tasting what I just made here
we
[Music]
go now if this doesn’t remind me or take
me back to my childhood memories in a
Jewish
household nothing will this is delicious
now if you want to serve this with some
sour cream on top or french onion dip or
maple syrup whatever you want to do you
100% Can there are no
[Music]
rules to me this tastes like it’s
essentially a Jewish omelette you know
you got the eggs in here with matah
mixed into it nice toasted matah and you
got that nice Brown Onion however long
you want to brown your onion is
completely up to you by the way if you
want it a little more crunchy and a
little less brown go for less time when
you’re sautéing it if you want it to be
more Brown like how I like it in this
dish go a little longer so it becomes a
little bit charred totally up to you
there you can really sauté your onion
anywhere between like 5 to 15 minutes
but this is the real deal Real Deal
Jewish breakfast Moab
Savory style my friends if you enjoy
this recipe and you want really really
simple ones to go along with it well
I’ve written a bunch of cookbooks as of
now there are four of them out there all
amazing recipes all for the Instant Pop
which this recipe is not in and every
single one of my recipes by the way has
beautiful stepbystep color photos as
well as a final shot of every recipe in
a timing bar so there’s no guess work
look at this a Jewish guy making hot and
sour soup come on you know how
especially me this which guy loves his
Asian Cuisine especially hot and sour
soup but my next cookbook coming out is
called Pastabilities and while this dish
wouldn’t be in it because there’s no
pasta involved I do have a few classic
Jewish pastas that are in the book like
Kasha vishas which are Bo TI and
buckwheat grow it’s delicious with
caramelized onions uh as well as cougal
or noodle pudding that’s like a sweet
almost Jewish cheesecake but made with
egg noodles amazingness what’s similar
in possibilities to this is it’s done
really just in one pan well in the pasta
book You’ use a pot to boil the pasta
and then a pan to make the sauce and
then you add the cooked pasta into the
pan and marry it with the sauce it’s
just as simple as this though now if you
want to follow me on the socials I’m
mostly on Facebook go to facebook.com/
pressure cooking and make sure you like
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Live on YouTube uh and Instagram thank
you so much again for watching everybody
and the next time you want to please
everybody from Anthony to SAI well you
don’t have to wear a big oldfashioned
chain with a nice gold K to enjoy a
wonderful plate of my Savory matab
enjoy that’s
[Music]
good