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Matzo brei


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Matzo brei can be savory or sweet, and generally can be grouped into two forms. The first has the broken matzo cooked in a pan while stirring, producing a scramble of individual eggy pieces. The second is made by cooking the mixture into a pancake of sorts.

My recipe is of the second type, which over the years I opted to bake in a cake pan, allowing me to have a wetter mixture and requires less work.


I never tried to, but I'm pretty sure that this will work well with flatbreads instead of matzo. Dry the flatbread well in a low oven and weight them when dried.


Base batter:

  • ~ 280g matzo (8 matzo), broken into rough pieces
  • 6 eggs
  • 420g milk
  • 150g water (reduce if cooking as "pancakes")
  • 1 tsp baking powder


Basic sweet version:


  • 5 tsp dark brown sugar or silan (date syrup)
  • 1 tsp cinnamon
  • 1.5-2 tsp salt
  • 1/2 tsp black pepper
  • optional: 2 tbsp milk powder
  • optional: chopped walnuts, dates, raising, or other nuts and dried fruits

By itself, the sweet version is not really that sweet, I usually serve it with one or more of the follwoing:

  • Haroset
  • Sour cream (or cottage cheese) and honey
  • Maple syrup or silan


Basic savory version:

You can add whatever you think will suite stuffing or baked pasta.

  • Cheeses - feta, Kashkaval, Swiss, etc.
  • Vegetables - browned onions, leek, spinach, chard, mushrooms, etc.
  • 2-3 tsp salt (2 should be enough if you add salty cheeses)

Here's my favorite savory version - with leeks and cheese.



  • The batter can be made a day ahead.
  • Place broken matzo in a large bowl.
  • Heat the water and milk and pour over matzo. This allowes for faster soaking, don't bother heating it if your making the batter a day ahead.
  • Let chill before mixing in the eggs and other ingredients.
  • Let soak (an hour or so, at least). 
  • Once the liquid is mostly soaked, mix well and pour into a well battered cake pan, casserole dish or loaf pan.
  • Bake in medium heat (180 C) for 30-45 minutes, until nicely browned and set. Brush the top with butter mid-way baking for added crispness.
  • Serve hot.
  • Reheats very well in oven or microwave.




Edited by shain (log)
  • Like 2
  • Delicious 1

~ Shai N.

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15 hours ago, weinoo said:

Looks good; I'm of the scrambled persuasion, after first browning the softened matzoh...




With a few scallions added during the scramble.


Thank you, shain and weinoo, for these two disparate concepts.    I look forward to enjoying both!

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eGullet member #80.

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