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Matzo Brei

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Try this recipe for Matzo Brei for Passover
Matzo Brei

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Matzo Brei

Alon Shaya's interpretation of the Passover classic, matzo brei, uses orange blossom water and is topped with a rosewater-fudge sauce.

Recipe courtesy of Chef Alon Shaya of Shaya.

6
Servings

Ingredients

For the matzo brei:

  • 5 pieces matzo, such as Manischewitz brand
  • 2 Cups milk
  • 3 Tablespoons brown sugar
  • 1 Tablespoon white sugar
  • Zest of 1/4 orange
  • Zest of 1/4 lemon
  • 1/4 Cup almond flour
  • 1/8 Cup matzo meal
  • 2 eggs
  • 1/4 Teaspoon orange blossom water
  • 3/4 Teaspoons pomegranate molasses
  • 1/4 Teaspoon salt
  • 1/2 Cup sour cream
  • 1 Cup whipped egg whites at stiff peaks (about 3 eggs whites)
  • canola oil, as needed

Rosebud Fudge Sauce:

  • 1 1/2 Cup heavy cream
  • 1 Cup dried rosebuds
  • 2/3 Cups honey
  • 2/3 Cups brown sugar
  • 1/2 Cup cocoa powder
  • 1/2 Teaspoon salt
  • 12 Ounces dark chocolate (70 percent)
  • 6 Tablespoons unsalted butter, cubed
  • 2 Teaspoons vanilla extract
  • 1 Tablespoon rose water (or to taste)

Directions

For the matzo brei:

Soak the matzo in the milk for 15 minutes. Break up with your fingers to 1 inch pieces, they will be random shapes, which is OK, and squeeze the excess milk from the matzo. Take the drained matzo and put into a mixing bowl. Discard the milk. Add the remaining ingredients except the whipped egg whites. Fold egg whites in last, right before you are cooking the matzo brei, so they remain light in texture. Heat a large cast iron pan or nonstick skillet over medium heat. Add a little canola oil to cover the bottom of the pan. Using an ice cream scoop or ladle, scoop about 2 ounces of the mixture into the hot oil. Cook until golden brown on each side and cooked throughout, approximately 4 minutes. Dip into the rosebud fudge sauce when reach to eat.

Rosebud Fudge Sauce:

Heat the cream and rosebuds in a medium sized saucepan, until just simmering; then remove from heat and cover. Let rose buds steep in the mixture for 10 minutes. After steeping, remove the rosebuds by passing through a fine strainer. Pour the strained cream back into pot. Whisk the honey, brown sugar, cocoa powder, and salt into the steeped cream, and bring to a boil. Lower heat and simmer for 3 minutes, stirring continuously to avoid scorching. Add in chocolate and butter to pot, whisking until smooth. Return to heat and simmer 2 more minutes. Remove from heat and strain through a fine strainer. Flavor accordingly with vanilla and rose water until desired taste. Cool and store in an airtight container in the fridge for up to 2 weeks.