Saturday, March 19, 2016

Last Chance to Use Up Last Year's Matzah!

There's a custom not to eat matzah or matzah products/foods for a month before Passover, and since Purim is a month before Passover, and Purim is in a few days...

I checked the matzah box, which lives from year to year, and it's changed from year to year, on a shelf between the kitchen and dining area. There were only six pieces left, so I made my husband two matzah breis. One was for Seudat Shlishit, the third Shabbat meal, and the other he'll take to work for lunch tomorrow.

Over the year, I gradually try to use up the matzah by making matzah brei, and I must admit that this almost empty giant box shows that we've done a good job this year. Israeli matzah comes in 2 1/2 kilo, that's over five 5 pounds boxes. They are boxes, and I say that because there used to be paper wrapping which got holey very quickly.

Matzah Brei Recipe (serves 1 or 2, depending on whom)

  • 2 pieces of Israeli matzah, which is a bit 1/3 smaller than American I think
  • 2 eggs (3 if you're using the larger American matzah)
  • medium size bowl
  • 1/2 cup of water, though I've never really measured
  • oil for frying
  • covered frying pan
  • break the matzah into the bowl
  • add water
  • add eggs
  • mix and let sit for at least 10 minutes
  • heat oil in frying pan
  • add matzah mush, spread out on hot oil
  • cover, then lower flame
  • when it looks solid, flip over to cook the other side
  • turn off heat after 3-5 minutes
  • wait another 5 minutes before serving
  • "travels well" if wrapped in foil and cooled in fridge. 
Most people like it served with something sweet, like jam or honey or spreading cheese or cut fruit.

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