- It never spoils. Properly sealed, it stays edible for years.
- If you overbuy the amount of matzah you really need for Passover, something we frequently do, it's easy to forget to eat/cook/serve it. So you end up suddenly discovering that very expensive simple food when preparing (cleaning) for the next Pesach.
Last night, since I realized that we were out of bread, making him matzah brei was the perfect solution.
The recipe is very simple.
- 2 pieces of matzah
- 2 eggs
- water (milk or both) to moisten the matzah
- oil for frying
- honey or jam optional to sweeten it
- break matzah in pieces and put in bowl
- add water or milk or combination, about 1/4 cup
- add the eggs
- mix and then leave for at least 10 minutes
- heat the oil in the frying pan
- add the mixture and cover
- start on high and quickly turn to low flame
- when you can see that the matzah brei is solid, turn over and cook another couple of minutes
- leave covered on flame for a bit
- then serve or pack, with optional honey or jam