Two things about Passover REALLY get on my nerves:
1) Why does everybody think you’re supposed to spell “matzah” with an o? It isn’t pronounced like “MAH- tzoh”, is it? It’s actually a Hebrew word so there is no correct English spelling, but I don’t think it’s correct to put an o there. Still, even my computer is against me and puts that red underline under all my “matzah”s but none of my “matzo”s.
2) This annoyance is more serious – during Passover, it’s hard to find healthy choices to eat for breakfast. They sell kosher-for-Passover cereal, but it tastes like styrofoam. My mom makes cake mixes, but I wouldn’t exactly consider cake for breakfast healthy. Some people try to make kosher-for-Passover versions of foods they would normally eat, such as pancakes, but I learned from experience yesterday that this simply doesn’t work.
Above is my rice flour pancake. It tasted worse than it looks, which is saying a lot since it’s no top model. And later on that day, I tried out a recipe for kosher-for-Passover donuts. They turned out to be unappetizing little rolls that look nothing like donuts. My mom said they tasted okay, but I was too prejudiced about them based on their looks and did not risk trying one.
I have learned my lesson: trying to convert non-kosher-for-Passover food into Passover food is just a waste of time. You just can’t have pancakes and donuts during these eight days.
But this problem has a positive flip-side: since you can’t eat many of the traditional, everyday breakfast foods, you have a chance to discover (or rediscover) unusual dishes. For example, this morning was the first time I tried to make matzah brei, and it was delicious! Not just less bad than my alternatives, but actually so good I might want to make it again even after Passover is over. I recommend this to anyone who wants a different type of breakfast, even if you aren’t celebrating Passover.
I’ve heard of people making savory matzah brei, but mine was made with honey and vanilla to give it a homey sweetness. I topped it with raspberries for extra fiber and flavor! Here is the super-easy recipe:
Sweet Matzah Brei
based on this recipe
Makes one serving
- 1 1/4 sheets regular matzah (I would have used whole wheat to be even healthier but we didn’t have any 😦 )
- 1 egg
- 1/4 cup milk
- dash of cinnamon
- 1/2 tsp vanilla
- 1-2 tbls honey
- optional: raspberries for topping
In a smallish medium bowl, whisk together the egg, milk, cinnamon, vanilla, and honey. Break up the matzah into bite-sized pieces and place it in the bowl with the wet ingredients. Let it soak for five minutes.
Spray a nonstick pan with cooking spray. Place the matzah-egg mixture on the pan (I actually tried to avoid getting too much egg on there for fear of ending up with a honey-flavored omelette, so maybe my dish was more like matzah farfel, a less wet but similar Passover dish. Oh, well.) Cook until egg is cooked through and matzah is lightly golden.
If desired, top with a sprinkle of additional cinnamon and some raspberries. Serve warm.