Matzo Brie can be made so many ways and every Jewish family seems to have their favorites. Some use more egg and milk and become like an omelet and others are thinner and crispy. This recipe is the crispy version and to me they should be like crackers that can be dipped in the the Herb dressing/dip. If yours don’t turn out crispy just spread the dip over them as you would a fish cake.
Matzah Brie Ingredients:
2 lg eggs, beaten
5 whole matzah squares
3 tablespoons extra virgin olive oil
1 1/2 cups hot water
Herbed Dip Ingredients:
1 cup sour cream
1/2 teaspoon dried dill weed
1 sprig of fresh dill for garnish
1 tablespoon minced sweet onion
1 tablespoon minced green scallion
Sea salt and fresh cracked pepper
Assorted fresh raw vegetables (broccoli, cauliflower, radish, celery, sweet pepper, etc.) cut into bite-sized pieces
Purple kalamata olives or assorted olive selection
1. In medium sized bowl mix together sour cream, dried dill weed, minced sweet onion, minced green scallion and salt and pepper to taste. You can also add oregano, thyme, parsley, cayenne pepper or whatever seasonings or spices you might enjoy.
2. Stir well to combine, cover and place in refrigerator for at least an hour.
Matzah Crisp Instructions:
1. Break the matzos into small one bite pieces and put into a medium sized bowl.
2. Pour the water over the matzah and allow to sit and soften for about 3-5 minutes, drain off left over water and squeeze excess out of the matzah
3. Add the beaten eggs and salt then stir to combine
4. In a 9 inch skillet heat the olive oil and then pour in the matzah mixture spreading out to form a very thin pancake or if it won’t pour shape round pancakes that are VERY thin and place in skillet
5. Cook over medium heat until the bottom is a golden brown color
6. Using a fork or metal turner, break up the pancake into large pieces. Turn the pieces over to cook on the second side.
7. Continue to cook and turn until pieces are crisp (tip: the more you turn the smaller they will become – I like mine to be as large as possible)
8. Remove from skillet and drain on layers of paper towel and sprinkle with a little sea salt.
Serve matzah crisps while still warm with the sour cream dip and fresh raw vegetables and kalamata olives.
Sorry there is no photo but I will take one this Pesach and post.