Twenty solutions to the weighty problem (in more ways than one) of what to do with leftover matzoh—besides the tried and true “slather it with butter and salt and scarf it down.”
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Previously a lifelong Democrat, born in New York and living in New England, surrounded by liberals on all sides, I've found myself slowly but surely
April 21st, 2008 at 1:37 pm
I am a Gentile who encountered matzoh in the cafeteria my freshman year in college. I put peanut butter and jelly on on it. Not bad!
One time while I was consuming my matzoh w PBJ, a Jewish classmate made a remark to me which showed that he thought I was Jewish. (My roommate and about 20% of the class were Jewish.)
Which reminded me that my senior year in high school a classmate and fellow Gentile informed me that from the time he had known me our freshman year, he had assumed that I was Jewish.
Funny thing is, I don’t even look Jewish!
April 21st, 2008 at 2:19 pm
Funny thing is, I don’t even look Jewish!
Ah, but perhaps you look JOOOOish?
April 21st, 2008 at 2:36 pm
Gringo, the PBJ matzoh sandwich was popular at URI as well. I figured it was a New York/New England thing. Maybe it’s universal.
April 21st, 2008 at 3:07 pm
Bugs, since the school I attended was in upstate New York, your assumption has not been refuted.
April 21st, 2008 at 3:18 pm
If you can get the traditional round matzohs out of Williamsburg, you can use them as earth-friendly Frisbees.
April 21st, 2008 at 3:20 pm
Whoops! Solution number 1. But square! What kind of traditional Jews are these kids?
April 21st, 2008 at 4:36 pm
Sour cream and some caviar, accompanied by cold champagne. Not quite kosher, but who cares?
April 21st, 2008 at 5:22 pm
1. Fried… soak in water till moist, mix with eggs, fry in butter like scrambled eggs, a bit moist/not too dry, add pepper, or cinamon sugar, or jam or jelly… sort of like french toast…
2. Cover with layer of glue, smooth, paint a masterpiece…
3. Save for the end times, come out of your survival shelter, wander in the desert for 40 years…
April 21st, 2008 at 7:10 pm
First, neo — thanks for 20 Things to Do With Matzoh! Fun; made my day!
Perfected democrat Says:
“1. Fried… soak in water till moist, mix with eggs, fry in butter like scrambled eggs, a bit moist/not too dry, add pepper, or cinamon sugar, or jam or jelly… sort of like french toast…”
My father is famous in our family for his outrageously delicious MATZOH BREI. This is the way to do it right: Soak matzoh in water to soften. Drain well. Use approx. 1 lg. egg per matzoh (unsalted) (can fig. about 3 eggs/3 matzohs per person ’cause you’re really gonna LOVE this (we make this for special dinner, thus greater qty.) In bowl, put eggs, add little milk, & lots of salt & pepper. Add matzoh to egg mixture (OK if it falls apart in pieces). Now the BIG SECRET: forget butter. You make this with RENDERED CHICKEN FAT (traditionally known as “shmaltz” — so I’ve been told (before my time). Can get from most butchers; some freezer sections in markets. (Yeah, not good for the cholesterol count, but the flavor added is worth it. If you must, can use 1/2 margarine & half chicken fat) Now in very large skillet, pour egg/matzoh mixture and make like scrambled eggs. From time to time you can pat down like big frittata & let it cook through, then mix it up again breaking it up, and repeating until done to taste. Check seasoning as it’s cooking and add salt and pepper to taste. (Optional: Add some chopped onion to mixture when you first pour into skillet). Enjoy! And Happy Passover!
Finally, the VERY best thing to put on matzoh is my family recipe for chopped liver. Handed down to me by my mother, whenever I make it, I have to make huge quantities as family & friends won’t forgive me if I don’t provide them with a nice big container of their own! (Nice to be so popular!)
Anyone interested in recipe, just ask!
April 21st, 2008 at 9:46 pm
True (chopped liver on matzoh), your recipe for Brei sounds great (the egg to matzoh ratio and everything else is right on, though my mom never put in onion, but it was definitely in the chopped liver), but I’m so far out of the loop these days I haven’t heard anybody talk about shmaltz in at least a couple decades…
April 21st, 2008 at 10:12 pm
Perfected democrat:
It IS great. My Dad is 85 1/2 and everytime I go to visit — Passover or not — he makes it, and it’s a treat. Re: shmaltz — I never knew it by that name until my Dad used that word few years ago. (I know about three words in Yiddish; I think that counts as one)