This year, Passover is a little different. We typically celebrate Passover with my family in Los Angeles every year. It is a big event in my parents’ house! Lots of cooking and commotion. Two crazy seders. It is a lot of fun! Unfortunately, due to the pandemic, we were unable to travel. As a result, we have had to adapt and make Passover at home!
Thankfully, I have been able to make this Passover in New Jersey feel more like home. I have been making ALL of my mother’s recipes. I made her chicken soup with matzah balls two nights ago (if you haven’t tried it, you should) and I made her matzah brie yesterday morning.
The matzah brei was a big hit! Both kids LOVED it. They both had seconds. I will definitely be making it a few more times before the holiday is over. We all topped it with strawberry jelly and a little sprinkle of sugar. Just like how we eat it in LA!
Scroll down for my mother’s recipe!
Ingredients:
Matzah, 10 squares
Eggs, 5
Milk, 1/4-1/2 cup
Cinnamon, 1/2 teaspoon
Sugar, 1 teaspoon
Pam or Margarine, for frying
**You can definitely halve this recipe. I used 3 eggs when I halved it, and it came out great!
Directions:
- Wet the matzah and place into a large bowl. Break the matzah into small pieces with your hands.
- Add 1/4 cup of milk, eggs, sugar, and cinnamon.
- Mix well with your hands. The mixture may or may not need more milk. Be careful, though, because you do not want it too watery.
- Heat a skillet on your stovetop with a little margarine or spray with Pam.
- Spoon into frying pan & fry until light brown on both sides.
- Serve with your favorite jelly or sugar.
