אשכנזי

Matzah brei

Name: Matzah brei
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: אשכנזי
Ingredients: 4 יח׳ Matzah; 4 יח׳ Egg; 60 מ״ל Milk; 30 גרם Butter; 1 קורט Salt; Ground cinnamon; Sugar

ממתין לבדיקת מומחים

Soaked matzah fried with eggs in butter: a quick Passover breakfast, sweet or savory.

מנות: 2 מנות
הכנה: 5 דק׳
בישול: 10 דק׳
רמת קושי: קל

כשרות · חלבי

פסח

התרגום לעברית בהכנה. מוצג הטקסט המקורי.

מצרכים

2

מנות

4 יח׳ Matzah, for Passover, with Passover certificationכשרות: For Passover, Passover certification is required (free of chametz). For the seder matzah, many use hand-baked *shmurah matzah*. Ashkenazi practice generally does not eat ordinary "matzah" made with eggs or fruit juice (*matzah ashirah*) on Passover.
4 יח׳ Eggכשרות: Parve. In traditional practice eggs are cracked one at a time, and eggs with a blood spot are discarded.
60 מ״ל Milkכשרות: Dairy (milchig). Some Orthodox Jews drink only *chalav Yisrael* (milk under Jewish supervision during milking).
30 גרם Butterכשרות: Dairy (milchig). In traditional practice it is bought with kosher certification.
1 קורט Salt
Ground cinnamon – לפי הטעם, sweet versionכשרות: Ground spices are bought with certification; for Passover, with Passover certification.
Sugar – לפי הטעם, sweet version

אופן ההכנה

שלב 1: Break the matzah into pieces about 3 cm in size and rinse them in a colander under warm water for 30 seconds, until softened but not falling apart. Let drain.
שלב 2: In a bowl beat the eggs with the milk and salt.
שלב 3: Add the matzah and mix; let it soak for 2 minutes.
שלב 4: Melt the butter in a frying pan, pour in the mixture and let it set over medium heat for 2–3 minutes.
שלב 5: Either flip the mixture whole like an omelet, or break it up with a wooden spoon and stir until the eggs are set and the matzah is crisp at the edges (5–7 minutes in total).
שלב 6: Serve immediately: sweet with cinnamon and sugar, or savory with pepper and chives.

היסטוריה ומקורות

היסטוריהאשכנזיםתפוצות⁂ לאימות

Matzah brei (Yiddish brei, "mash, mixture") is a simple Ashkenazi dish from the period when matzah began to be produced industrially and was available in large quantities; it became especially widespread in America.¹

הלכהאשכנזים⁂ לאימות

The dispute over gebrokts (soaking matzah) stems from the concern that unbaked flour in the matzah could leaven on contact with water; the custom is widespread mainly in Hasidic communities.

גרסאות אזוריות

מנהג עממיאשכנזים

There are two main "camps": sweet matzah brei with cinnamon, sugar or maple syrup, and savory with onion, pepper and sometimes smoked salmon. Depending on the texture, it is made whole like an omelet or as a crumbled scramble.

Matzah brei

מצרכים

אופן ההכנה

היסטוריה ומקורות

גרסאות אזוריות

מקורות

ספרות משנית

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