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Author Notes: This version of matzah brie adds multi-dimensional flavor raising it several notches (Please note: This recipe was made with round hand matzos which have a smoky charred flavor so they need a lot of black pepper, however if using square machine made matzah please adjust seasoning and soaking time to half.) —Hadassah Mordechai
- 1.5 pounds matzah crushed
- 6 cups salted water
- 1 large spanish onion sauteed in flavorless oil
- 1 teaspoon ground black pepper
- 1.5 teaspoons salt
- 12 eggs
- Add the crushed matzah into a bowl filled with the salted water (2 tbsp. salt and 6 cups of water) and let rest for 20 minutes until softened.
- Meanwhile dice the onion and sautee in 2 tablespoons flavorless oil until soft and translucent. Sprinkle with 1/2 teaspoon of the salt.
- Drain the matzah in a colander and press down to remove as much of the water as possible. Return to bowl.
- Beat the eggs slightly and add to the matzah mixture. Stir to distribute then add the sauteed onions, rest of the salt and black pepper. Mix well. Pour into a 9 x 13 baking dish and bake at 375 degrees for one hour uncovered. (For individual serving, can also be baked in muffin tins for just 30 minutes or until firm in middle.)
- When done cut into 12 squares and serve with hot or cold salsa.