We’re three days into Passover, a festival that runs for eight days here in the Diaspora. (It’s only seven days long in Israel, for reasons that I will not waste your time explaining right now. If you’re that curious, drop me a comment.)
The salient feature of Passover is its especially stringent dietary laws. Jews are forbidden to eat anything containing leaven - fermented or fermentable products of wheat, spelt, rye, oats, or barley. Those grains may only be consumed in the form of matzoh, a cracker-like concoction made with the addition of water only, and which must be baked within eighteen minutes of being moistened lest the tiniest trace of fermentation occur.
It is not a bread-lover’s holiday. Nor is it a whisky- or beer-lover’s holiday.
One is only obligated to eat matzoh twice: during the Passover Seder meals on the first two evenings of the holiday. The rest of the time it is optional. Actually, though, matzoh isn’t too bad. It is crisp and tasty in its own way,
and it’s an excellent butter conveyance device. I don’t go out of my way
to consume it during the rest of the year, but I enjoy it for the duration
of the Festival of Unleavened Bread despite its legendary constipating
effects. (Pro tip: eat plenty of fruit compote or prunes.)
A popular breakfast dish that makes excellent use of matzoh is matzoh brei. (That’s “brei,” which rhymes with “fry.” People who spell it “matzoh brie” have forgotten their English phonics lessons.) Think of it as French toast with matzoh in lieu of bread... or, as the French might say, pain perdu dans le désert pendant quarante ans. It’s versatile, as it can be served up sweet or savory as one wishes.
This morning I cooked up some MB, a dish for which there are as many recipes as there are Jewish grandmothers... and this is how I did it:
Take a couple of boards of matzoh, Over a bowl, crumble those bad boys up into nice little shards. Big chunks, little bits, your choice. Feeling lazy? Use matzoh farfel, which has already been crumbled for you. Pour over it a little boiling water and let it sit for a few minutes to soften up. Let cool. If you’ve overdone it with the hot water, squeeze the excess out.
Drop in a couple of eggs. I used one egg per matzoh-board, but you can adjust this based on how eggy you like your matzoh brei. Mix well, add salt and pepper, and then drop it into a preheated skillet that has been greased up with a little butter, ghee, olive oil, whatever. Scramble it or cook it pancake-style - however you like it. (This ain’t Julia Child, you know.) When it starts to get nice and brown, you are good to go. Serve it forth.
I like my brei savory, so I jack up the salt and pepper content. You can add a dollop of sour cream, or you can take the sweet route with sugar, jam, or syrup.
Now eat, bubeleh!