I like matza. I really do. Not the machine-made rectangles, lined with perfect rows of perforation. These, to my palate, are perfectly tasteless. They're not even as crisp as one might think, as the dough tends to puff up ever so slightly between the perforated rows. In a word: meh.
It's the handmade "shmura" matza that I crave every year. This is the good stuff, which everyone seems to mistake for cardboard. It most certainly is not. This is the flattest, most crisp of flatbreads, the slight charring from the wood-fired oven in which it's baked, rounding out the slightly sweet flavor of the whole wheat flour of which it's made.
Shmura matza is delicious with a bit of butter and salt. It's also lovely in matza brei, a sort of matza hash that can be sweet or savory. If you've got any pieces of broken, leftover matza, this is the dish for you.
Savory matza brei
3 matzas, broken
1 tsp smoked paprika
salt and pepper to taste
oil [I used coconut oil.]
1/2 large onion, chopped
2 spring onions, chopped
1 tomato, sliced
sour cream for serving
- Beat the eggs in a medium sized bowl.
- Rinse and drain the matza pieces.
- Combine moistened matza with the eggs. Season with spices.
- Heat some butter and oil in a large skillet over medium flame.
- Sauté onion until golden, then sauté the matza and egg mixture.
- Add spring onions and continue cooking until egg is set. [I like the matza pieces to have different textures--some soft, some a bit crisp.]
- Serve with tomato slices and generous dollops of sour cream.