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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
pounds matzah crushed
cups salted water
large spanish onion sauteed in flavorless oil
teaspoon ground black pepper
- 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.