Celery Root Latkes with Pastrami
Table Talk with Chef Zachary Golper of Bien Cuit |
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- 4 unsalted matzoh
- 4 eggs
- 1/2 teaspoon kosher salt
- Dash freshly ground black pepper
- 1 tablespoon butter or vegetable oil
- Cinnamon sugar or honey for serving (optional)
We adapted this recipe for matza brie (also known as matzo brei) from CHOW Editor in Chief Jane Goldman’s mother’s The Jewish Festival Cookbook, which is sadly out of print. A classic dish made from matzo that has been scalded in hot water, dipped in egg, and fried like French toast, matza brie is often eaten for breakfast during Passover but makes a nice snack or light meal any time of year.
This dish was featured as part of our Recipes for Passover slideshow.
- 1Bring a medium saucepan of water to a boil over high heat. Meanwhile, break the matzoth into 2-inch pieces and place in a colander in the sink. When the water is ready, brie, or scald, the matzoh by pouring the water over them.
- 2Place the eggs in a large bowl, season with the salt and pepper, and beat until broken up. Add the scalded matzoth and stir to evenly combine.
- 3Heat the butter or oil in a large non-stick frying pan over low heat until hot, about 3 minutes. Pour in the egg mixture and cook undisturbed until golden brown on one side, about 5 minutes. To flip, place a large plate over the matza brie and invert onto the plate. Slide back into the pan and cook until browned on the other side, about 3 minutes more. Serve hot, on a hot platter, as a large family-size pancake, with sugar that has been mixed with a dash of cinnamon, or with honey, if desired.