April 21, 2019

Roman Family Matzo Brei or Житомирская преженица

Believe it or not, this recipe from my childhood. The art of making of matzo brei is a must skill for every Yiddishe woman.

Chef's note: The key to good matzo brei lies in two things: very seasoned, very caramelized onions; and properly soaked matzo boards. Not enough soaking and it’ll be dry; too much, and it’ll feel bland and waterlogged. It may take you a few tries to see what I mean. It is, after all, an art.

Serves 4

4 tablespoons (½ stick) unsalted butter
1 medium yellow onion, thinly sliced
Kosher salt and freshly ground black pepper
4 salted matzo boards (unsalted will work, too, just be sure to compensate by adding salt when making it)
6 large eggs
Sour cream and applesauce, for serving

Melt the butter in a large skillet over medium heat. Add the onion and season with salt and pepper. Cook, stirring occasionally, until the onions have caramelized and softened completely, about 15 minutes; don’t rush this part! Low-and-slow caramelized onions are key to its deliciousness. Remove from the heat and set aside while you deal with the matzo.

Soak the matzo in a large bowl of warm water for a few seconds to soften and just soak through (leave them in there too long and they’ll fall apart). You’ll know they’re properly soaked when they are soft and no longer snap like a cracker. Drain the matzo in a colander.

Beat the eggs in a large bowl and season with salt and pepper. Add the soaked matzo and, using your hands or a spatula, stir to coat so that all the matzo is evenly coated with the egg mixture. Let this sit for 2 to 3 minutes.

Return the skillet to medium-low heat and add the matzo mixture to the caramelized onions; season again with salt and pepper. Cook, scraping the bottom of the skillet occasionally, almost like you’re making a soft scramble. Cook until the eggs are just set, then remove the skillet from the heat (they will continue to cook off the heat).

Transfer the matzo brei to a large bowl (or serve straight from the skillet) and serve with plenty of sour cream and applesauce.

Recipe comes from "Dining in" by Alison Roman If you don't have a book, you can find a recipe online

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