25 min
Matzo Brei
Recipe GLPRb5421bb6ce725f
A light and airy Jewish pastry made from matzo soaked in milk and folded with whipped egg whites, then pan-fried until golden. This delicate dish features the warmth of citrus zest and aromatic pomegranate molasses, finished with a dollop of sour cream. Serves 6.
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Ingredients
5 pieces Matzo
2 cups Whole milk
3 tablespoons Brown sugar
1 tablespoon Granulated white sugar
¼ whole fruit zest Orange zest
¼ whole fruit zest Lemon zest
¼ cup Almond flour
⅛ cup Matzo meal
2 Large eggs
¼ teaspoon Orange blossom water
¾ teaspoon Pomegranate molasses
¼ teaspoon Fine sea salt
½ cup Sour cream
1 cup Egg whites, whipped to stiff peaks
as needed Canola oil
Directions
Break the matzo into bite-sized pieces and place in a shallow bowl. Pour the milk over the matzo and let soak for 2-3 minutes until softened but still holding some texture. Drain excess milk if needed.
In a small bowl, whisk together the brown sugar, white sugar, orange zest, and lemon zest. Stir in the orange blossom water and pomegranate molasses until well combined.
In another bowl, whisk together the almond flour, matzo meal, and salt.
Crack the 2 eggs into a separate bowl and beat lightly.
Gently fold the beaten eggs into the softened matzo, then fold in the sugar-spice mixture until evenly distributed.
Fold the almond flour and matzo meal mixture into the matzo base until just combined—be careful not to overmix.
In a clean, dry bowl, ensure the egg whites are beaten to stiff peaks. Gently fold the whipped egg whites into the matzo mixture in two additions, being careful to maintain as much volume as possible.
Heat a large skillet or griddle over medium heat and lightly coat with canola oil.
Working in batches to avoid crowding, spoon portions of the batter onto the hot surface, flattening them slightly into patties about 1/2 inch thick.
Cook for 3-4 minutes on the first side until golden brown, then carefully flip and cook the second side for another 2-3 minutes until set and lightly browned. The internal temperature should reach 160°F.
Transfer finished patties to a plate and keep warm while cooking remaining batches.
Serve the matzo brei warm with a generous dollop of sour cream on top or alongside.
