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shain

Matzo and leek casserole (savory matzo brei)

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Posted (edited)

 

  • ~175g matzo (5 matzo), broken into rough pieces
  • 2 large leeks, white and light green parts only, thinly slices
  • 4-5 scallions, chopped
  • 5 eggs
  • 250g milk
  • 150g kashkaval cheese (or similar), grated
  • 100g feta, crumbled
  • 1 tbsp lemon juice, or a little vinegar
  • 1/2 tsp baking powder
  • A pinch of MSG (skip it if you avoid it)
  • Plenty of black pepper
  • Chili pepper, to taste
  • Salt to taste (depends on the saltiness of the cheese, apx 1 tsp)

 

 

  • The batter can be made a day ahead.
  • Place broken matzo in a large bowl.
  • Heat the milk and pour over matzo. This allowes for faster soaking, don't bother heating it if your making the batter a day ahead.
  • -
  • Meanwhile, saute the leek until very tender.
  • Mix into the matzo.
  • -
  • Make sure the matzo are not hot before mixing in the eggs and other ingredients.
  • Pour into a well battered casserole dish. Lightly flatten.
  • Bake in 200 C for 30-40 minutes, until nicely browned. Brush/top with butter mid-way baking for added crispness.
  • I find the dish to taste better, and be more crisp, once reheated. If you wish to, let it chill for ~30 minutes or overnight before baking it again just until hot and crisp.

 

IMG_20200408_211823.thumb.jpg.f7db58d2510811f6d050bc7cf720bc02.jpg


Edited by shain (log)
  • Like 2

~ Shai N.

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This looks delicious. I usually make a sweet single serving of matzo brei for myself, but I am going to attempt to make this soon! 

  • Like 1

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Thanks. Let us know how it came out.

 

BTW, I also posted a sweet casserole version here: 

 


~ Shai N.

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