Apr 3 2012

In terms of Passover books, it's hard to compete with the book that's at the center of the holiday's festivities. While the Haggadah tells the story of the exodus from Egypt, and even adds in some elements of surprise with the 10 plagues and the parting of the Red Sea, it can be a bit overwhelming for lil ones who see the holiday as little more than a week of giving up bread and eating matzo.

Lesléa Newman's new A Sweet Passover ($12) manages to focus on the unleavened bread, while still telling the Passover story through the eyes of a young girl. In the semi-autobiographical tale, the tot eats so much matzo on the first seven days of the holiday that she refuses to eat anymore for the final day — that is until her relatives explain that there is more to the holiday than matzo, and there are even matzo recipes that will reawaken her taste for the symbolic crackers. The recipe — the author's father's own signature dish of matzo brei — brings the whole family together as the next generation is brought into the fold.

A great book to be read at the start of the holiday, as well as throughout the week, A Sweet Passover is a great addition to your holiday library! Keep reading for the author's family's famous matzo brei recipe to make with your entire family.

From A Sweet Passover

The Best Matzah Brei in the World

The Best Matzah Brei in the World

Ingredients

7 pieces of matzah
warm water
3 eggs
1/4 cup milk
pinch of salt (optional)
2 Tbsp butter
toppings (applesauce, sugar and cinnamon, maple syrup, sour cream, salt and pepper, etc.)

Directions

  1. Break up seven pieces of matzah into small pieces and soak in warm water in the large bowl for one minute. Then drain by covering the bowl with a large plate and tipping it to let the excess water run out.
  2. Using the fork or whisk, beat three eggs together in the small bowl with the milk and a pinch of salt (optional), and then add this mixture to the crumbled, drained matzah. Mix together well.
  3. In a large frying pan, melt the butter.
  4. Pour the matzah brei mixture into the frying pan. Spread it out evenly so that it resembles a large pancake. Cover and cook over a very low heat for about 10 minutes, until crisp and brown on one side (raise the edge of the matzah brei with a spatula to check if it's crisp and brown).
  5. When the matzah brei is cooked on one side, turn it over by placing the other large plate over the pan and then flipping the whole thing over. While the matzah brei is on the plate, add more butter to the frying pan, if necessary. Then slide the matzah brei from the plate back into the pan to cook the other side. Again, cover and cook over very low heat for about 10 minutes.
  6. When the second side of the matzah brei is crisp and brown, it is done. Cut into wedges and serve with applesauce, sugar and cinnamon, maple syrup, sour cream, or salt and pepper. Essen in gezunt!
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