Matzo brie. I used to make mine like my parents did, which is pan fried with a frittata-like shape. Over time, I upped the water content and added baking powder, as well as opted to bake it, since it's less involved and works better with the high hydration (which requires longer cooking). Recipe below.
I liked it best served with charoset, but we also have it simply with salted butter, with cottage cheese - with and without honey and with date syrup (BTW, the cottage cheese in Israel is really good, much better than those I sampled in Europe and the US).
The charoset is made with dates, apple, raisins, walnuts, red wine, cinnamon, nutmeg, pepper and rose water.
