Traditional Jewish dish "Matzebrai" for Passover
Votes: 15
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Traditional Jewish dish "Matzebrai" for Passover - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 pieces of matzah
- 1/2 cup water
- 4 eggs
- Salt and ground black pepper
- 2 tbsp (30 g) butter
- 2 tablespoons of vegetable oil
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Cooking the dish according to the recipe:
- In a bowl, break the matzo into 2.5 cm pieces. Bring the water to a boil and pour it over the matzo. Stir quickly, then drain the excess water. In a bowl, beat the eggs with a fork. Add the eggs, salt, and pepper to the matzo. In a large skillet, heat the butter and vegetable oil over high heat.
- Add the matzo and fry until crispy. Flip and fry the other side, breaking it into pieces as it cooks. Serve with maple syrup or jam.
Categories:
recipe / Breakfast / Festive dishes / Easter / Bakery / Savory pies / Homemade bread / Jewish cuisine
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