Dad’s Matzo Brie (Fried Matzo)

We heathens are introducing a new category today: “Mishpoke” or family. It turns out some of our kin wanted to write about their recipes in their own voice, and given that they dealt with us during our teenage years, we figured it was the least we could do. Today’s guest Mishpoke is none other than my father, Howard. Alternately known as How, Howie, daddio, Poppy and simply The Dad. When he offered to share his fried matzo recipe, I was thrilled as it was always a favorite of mine, whether it was being made by him or, when I was very young, by his dad, my grampa Max (always served with a side of individual servings of Smuckers jam that I now suspect had been pilfered from restaurants)… so without further ado here’s The Dad’s first post:


Passover was always a time of mixed feelings for the Kushner “Kids” ~~ my two sisters and I. There were the interminably long and serious Seders at my Uncle Harold’s house when his dad, Uncle Louis, directed the Seder, and the subsequent less serious Seder with the emphasis on how much Manischevitz  Wine (not the watered down kind they usually gave the kids) you could sneak when Harold assumed the mantle of leadership. The first time you were asked to read the Four Questions (in Hebrew) also was a mixed bag — fear that you would mess up and pride when you performed flawlessly.
However, straightforward feelings of joy and anticipation came when my Dad came home with a five pound box of Matzos for Pesach. We knew that Fried Matzos were in the offing. Both Mom and Dad made it, but we kids always hoped Dad would make it ~~ His version was so crispy and good! His secret was a huge cast iron pan and excessive amounts of hydrogenated Crisco. Good Grief! I have tried to emulate his recipe for my kids and some of my grandkids (so far), leaving out the Crisco.

Fried Matzo (Matzo Brie)

make 2 large servings (3 skimpy)

  • 4 sheets matzo
  • 2 eggs, beaten
  • Very hot water to soak matzo
  • 2 Tblsp. Canola oil
  • Salt
  1. Break Matzo into bite sized pieces in large mixing bowl.
  2. Pour hot water over Matzo to soak all pieces and let Matzo sit for 4 – 5 minutes.
  3. Squeeze as much water out of the Matzo as possible. (This helps make it crispy.)
  4. Pour beaten eggs over Matzo, mix thoroughly and lightly salt.
  5. Put one Tbsp. of canola oil into a large non-stick pan or cast iron and heat.
  6. Cook over medium/high heat until brown – 3 – 5 minutes.
  7. Flip onto a large serving plate (uncooked side down)
  8. Pour last Tbsp. of  oil into pan.
  9. Slide Matzo mixture, uncooked side down, into pan and cook until brown.
  10. Cut into wedges and serve with butter, syrup or jam.
  11. Enjoy and pass on to your kids.


Filed under Ashkenazi, Breakfast, Holidays, Jewish, Mishpokhe, Parve, Passover

6 responses to “Dad’s Matzo Brie (Fried Matzo)

  1. gordon

    the beverage pairing is a nice touch

  2. Sunnybunz

    Is that maple syrup? I would never would have thought to pair those two. It’s an interesting idea.
    We usually do the salty thing and sprinkle some cheese on top.

  3. bob and lynda scott

    we have accepted an invitation from the cook to enjoy this delicacy prepared by his own hands next wednesday.
    do you have any suggestions or warnings?
    do you recommend a specific vodka?
    we will let you know if we survive…

  4. Pingback: from Pesach past | Jewish Food in the Hands of Heathens

  5. Pingback: Rise (without leaveners, of course!) to the Challenge: Passover Made Easy « the prep crew

  6. Sugarcrush

    Just found your blog, and am now following. I too am a Jew who likes pork. I grew up in the southern US and down there, everyone eats BACON, even Jews (except for the strictly Orthodox). Matzoh brei is one of my favorite Pesach dishes. I just posted my own recipe and ideas for this on my own blog. My dad, may he rest in peace, was also an excellent cook. Thanks for sharing!

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