Traditional Passover dish "Matzebrai" made from matzah bread and spinach

Votes: 6

How to Make - Traditional Passover Dish "Matzebrai" Made with Matzah and Spinach

Time: 30 min.
Complexity: easily
Servings: 4

A detailed recipe for preparing a Jewish cuisine dish.

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.

Ingredients for the recipe:

3 whole matzah loaves
2 tablespoons of vegetable oil
2 medium onions, thinly sliced into rings (about 2 cups)
Salt and ground black pepper
2 packs (300 g) frozen chopped spinach (defrosted)
6 lightly beaten category CO eggs
2 tbsp (30 g) butter
1 pack (150 g) of spreadable herb cheese (preferably Boursin) or 2/3 cup of soft goat cheese or cream cheese

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat the oil in a medium skillet over high heat. Reduce the heat to medium, add the onion, and cook, stirring occasionally, until golden brown, about 8 minutes. Season with salt and pepper to taste and transfer to a bowl with a slotted spoon. Set the skillet and onion oil aside.
Meanwhile, squeeze the spinach thoroughly, handful at a time, to remove all the water. Lightly break up the matzo and soak it in a bowl of cold water for 3 minutes. Drain and mix the matzo with the eggs, 3/4 teaspoon of salt, and 1/4 teaspoon of pepper.

In the reserved skillet, heat the remaining oil and butter over medium-high heat. Add the matzo mixture and cook, stirring constantly, until the eggs are set and the matzo is crisp, about 5 minutes. Add the spinach and cheese and cook until heated through. Top each serving with a heaping mound of onion.

Author of the recipe - Sarah Moulton (USA) – chef, TV presenter, culinary writer

Categories:

recipe / Breakfast / Festive dishes / Easter / Main courses / Pasta / Jewish cuisine

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