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{{Short description|Sauteed Matzo omelette}}
{{Short description|Dish of Ashkenazi Jewish origin}}
{{Infobox prepared food
{{Infobox prepared food
| name = Matzah brei
| name = Matzah brei
| image = Matzah brei serving.jpg
| image = Matzah brei serving.jpg
| caption = Matzah brei
| caption = Matzah brei
| alternate_name = Matzo brei, fried matzah, matzah metugnet
| alternate_name = Matzo brei, matzah fry, fried matzah, matzah metugnet, gefrishte matzo
| country = [[Israeli cuisine|Israel]], [[American Jewish cuisine|North America]], other communities in the [[Jewish diaspora|diaspora]]
| country = [[American Jewish cuisine|North America]], other communities in the [[Jewish diaspora|diaspora]]
| region =
| region =
| creator = [[Jewish people]]
| creator = [[Jewish people]]
| course = [[Breakfast]] or [[brunch]]
| course = [[Breakfast]] or [[brunch]]
| served =
| served =
| main_ingredient = [[Matzo]], [[Egg as food|eggs]], [[milk]] or hot water, sugar or salt, [[spice]]s, cheese, jam, maple syrup
| main_ingredient = [[Matzah|Matzo]], [[Egg as food|eggs]], [[milk]] or hot water, sugar or salt, [[spice]]s, cheese, jam, maple syrup
| variations =
| variations =
| calories =
| calories =
| other =
| other =
}}
}}


'''Matzah brei''' ({{lang-yi|מצה ברײַ}}; {{lang-he|מצה בריי}}, ''matzah brei'', or {{Script/Hebrew|מצה מטוגנת}}, ''matzah metugenet'', literally, "fried matzah"), sometimes spelled '''matzah brie''', '''matzoh brei''', or '''matzo brei''', is a [[Jewish cuisine|dish]] of [[Ashkenazi Jews|Ashkenazi]] [[Jews|Jewish]] origin made from [[matzo|matzah]] fried with [[Egg (food)|egg]]s. It is commonly eaten as a breakfast food during the Jewish holiday of [[Passover]].
'''Matzah brei''' ({{langx|yi|מצה ברײַ}} ''matse bray'', literally 'matzah porridge'; {{langx|he|מצה בריי}}, ''matzah brei'', or {{Script/Hebrew|מצה מטוגנת}}, ''matzah metugenet'', literally, "fried matzah"), sometimes spelled '''matzah brie''', '''matzoh brei''', or '''matzo brei''', is a [[Jewish cuisine|dish]] of [[Ashkenazi Jews|Ashkenazi]] [[Jews|Jewish]] origin made from [[matzah]] fried with [[Egg (food)|egg]]s. It is commonly eaten as a breakfast food during the Jewish holiday of [[Passover]]. It can be prepared either sweet or savory.<ref>{{cite web | url=https://www.myjewishlearning.com/recipe/matzah-brei/?amp | title=Matzah Brei }}</ref>


==Etymology==
==Etymology==
The [[Yiddish]] term מצה ברײַ ''matse bray'' literally means 'matzah porridge'; ברײַ ''bray'' 'porridge' is descended from a [[Middle High German]] word ''brī'' of the same meaning.<ref>"matzo, n." ''[[OED]] Online'', [[Oxford University Press]], March 2022, www.oed.com/view/Entry/115131. Accessed 20 April 2022.</ref>
The German word ''brei'' refers to a "porridge-like mush".<ref>{{cite web |url=http://www.nydailynews.com/life-style/eats/matzo-off-article-1.218739|title=It's a matzo-off!|first=Rachel|last=Wharton|date=30 March 2007|access-date=21 March 2018|work=[[New York Daily News]]}}</ref> In modern Yiddish, ''brei'' means "fry".<ref name=myj/>


==History==
==History==
[[Gil Marks]] in his ''Encyclopedia of Jewish Food'' asserts that matzah brei as a fried matzah-and-egg dish originated in North America. He notes the publication of a recipe for "Fried Matzos", consisting of soaked whole matzah fried in butter or [[schmaltz]], in ''The Jewish Manual'' (London, 1846).<ref name=gil/> However, egg-based recipes began to be published in early Jewish-American cookbooks, including ''Aunt Babette's'' (1889 edition) and ''The Settlement Cook Book'' (1901).<ref name=gil>{{cite book|url=https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT809 |title=Encyclopedia of Jewish Food|first=Gil|last=Marks|author-link=Gil Marks|year=2010|publisher=Houghton Mifflin Harcourt|isbn=0544186311|pages=809–810}}</ref> These early recipes called for whole matzahs or large, broken pieces of matzah to be dipped in beaten egg and then fried. Marks credits the development of matzah brei – in which crumbled pieces of matzah and beaten egg are combined before frying – to the influence of Eastern European Jewish immigrants to the United States.<ref name=gil/> Marks adds that the introduction of machine-made matzah produced "a slightly thicker and flakier matzah than that made by hand", and is the ideal type of matzah to use for this dish.<ref name=gil/>
[[Gil Marks]] in his ''Encyclopedia of Jewish Food'' asserts that matzah brei as a fried matzah-and-egg dish originated in North America. He notes the publication of a recipe for "Fried Matzos", consisting of soaked whole matzah fried in butter or [[schmaltz]], in ''The Jewish Manual'' (London, 1846).<ref name=gil/> However, egg-based recipes began to be published in early Jewish-American cookbooks, including ''Aunt Babette's'' (1889 edition) and ''The Settlement Cook Book'' (1901).<ref name=gil>{{cite book|url=https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT809 |title=Encyclopedia of Jewish Food|first=Gil|last=Marks|author-link=Gil Marks|year=2010|publisher=Houghton Mifflin Harcourt|isbn=978-0544186316|pages=809–810}}</ref> These early recipes called for whole matzahs or large, broken pieces of matzah to be dipped in beaten egg and then fried. Marks credits the development of matzah brei – in which crumbled pieces of matzah and beaten egg are combined before frying – to the influence of Eastern European Jewish immigrants to the United States.<ref name=gil/> Marks adds that the introduction of machine-made matzah produced "a slightly thicker and flakier matzah than that made by hand", and is the ideal type of matzah to use for this dish.<ref name=gil/>


==Preparation==
==Preparation==
Line 28: Line 28:
[[File:Matzah breit.JPG|right|thumb|Matzah brei fried like a pancake]]
[[File:Matzah breit.JPG|right|thumb|Matzah brei fried like a pancake]]
[[File:Maza gebrent pan.jpg|right|thumb|Scrambled version (Maza gebrent)]]
[[File:Maza gebrent pan.jpg|right|thumb|Scrambled version (Maza gebrent)]]
There are numerous ways to prepare the dish, as well as flexibility in ingredients.<ref name=myj>{{cite web |url=https://www.myjewishlearning.com/the-nosher/what-is-matzah-brei/|title=What is Matzah Brei?|first=Aly|last=Miller|date=25 March 2016|access-date=21 March 2018|work=My Jewish Learning}}</ref><ref>{{cite web|title=Matzah Brei - Passover Recipe|url=http://judaism.about.com/od/passoverrecipes/r/matzah_brei.htm|access-date=17 April 2011}}</ref> The basic ingredients are matzah, eggs, and a "softening" liquid for the matzah, such as hot water or [[milk]].<ref name=myj/> Typically the dry matzah is broken into pieces, briefly softened in water or milk, mixed with beaten eggs, and fried in a skillet. The frying is done with oil or butter.<ref name=for>{{cite web |url=https://forward.com/food/337949/10-shades-of-matzo-brei/|title=10 Shades of Matzo Brei|first=Leah|last=Koenig|date=7 April 2016|access-date=21 March 2018|work=[[The Forward]]}}</ref> Alternately, the matzah is crumbled and then combined with beaten egg. The matzah and egg mixture may be [[Scrambled eggs|scrambled]], set to cook like a [[pancake]], or fried like a [[Corn tortilla|tortilla]].<ref name=myj/><ref name=gil/>
There are numerous ways to prepare the dish, as well as flexibility in ingredients.<ref name=myj>{{cite web |url=https://www.myjewishlearning.com/the-nosher/what-is-matzah-brei/|title=What is Matzah Brei?|first=Aly|last=Miller|date=25 March 2016|access-date=21 March 2018|work=My Jewish Learning}}</ref><ref>{{cite web|title=Matzah Brei - Passover Recipe|url=http://judaism.about.com/od/passoverrecipes/r/matzah_brei.htm|access-date=17 April 2011|archive-date=2 December 2010|archive-url=https://web.archive.org/web/20101202095217/http://judaism.about.com/od/passoverrecipes/r/matzah_brei.htm|url-status=dead}}</ref> The basic ingredients are matzah, eggs, and a "softening" liquid for the matzah, such as hot water or [[milk]].<ref name=myj/> Typically the dry matzah is broken into pieces, briefly softened in water or milk, mixed with beaten eggs, and fried in a skillet. The frying is done with oil or butter.<ref name=for>{{cite web |url=https://forward.com/food/337949/10-shades-of-matzo-brei/|title=10 Shades of Matzo Brei|first=Leah|last=Koenig|date=7 April 2016|access-date=21 March 2018|work=[[The Forward]]}}</ref> Alternately, the matzah is crumbled and then combined with beaten egg. The matzah and egg mixture may be [[Scrambled eggs|scrambled]], set to cook like a [[pancake]], or fried like a [[Corn tortilla|tortilla]].<ref name=myj/><ref name=gil/>


Matzah brei can be made savory or sweet. Savory recipes add salt, pepper, onions, or [[sauerkraut]] to the matzah and egg, and the mixture may be fried in [[schmaltz]].<ref name=myj/><ref name=jon>{{cite book|url=https://books.google.com/books?id=WXosDwAAQBAJ&pg=PA22 |title=Jewish American Food Culture|first1=Jonathan|last1=Deutsch|first2=Rachel D.|last2=Saks|publisher=University of Nebraska Press|year=2009|isbn=0803226756|page=22}}</ref> Sweet recipes add honey, cinnamon, cheese, or fruit to the matzah and egg.<ref name=myj/><ref name=gil/> The cooked dish is often topped with any of the following: jam, honey, cinnamon and sugar, syrup, applesauce, sour cream, yogurt, salt and pepper, or garlic powder.<ref name=gil/><ref name=jon/><ref>{{cite book|url= https://books.google.com/books?id=EtJD6qvyPyoC&pg=PA255 |title= Dictionary of Jewish Terms: A Guide to the Language of Judaism|first=Ronald L.|last=Eisenberg|year=2011|publisher= Taylor Trade Publications|isbn= 1589797299|page=255}}</ref>
Matzah brei can be made savory or sweet. Savory recipes add salt, pepper, onions, or [[sauerkraut]] to the matzah and egg, and the mixture may be fried in [[schmaltz]].<ref name=myj/><ref name=jon>{{cite book|url=https://books.google.com/books?id=WXosDwAAQBAJ&pg=PA22 |title=Jewish American Food Culture|first1=Jonathan|last1=Deutsch|first2=Rachel D.|last2=Saks|publisher=University of Nebraska Press|year=2009|isbn=978-0803226753|page=22}}</ref> Sweet recipes add honey, cinnamon, cheese, or fruit to the matzah and egg.<ref name=myj/><ref name=gil/> The cooked dish is often topped with any of the following: jam, honey, cinnamon and sugar, syrup, applesauce, sour cream, yogurt, salt and pepper, or garlic powder.<ref name=gil/><ref name=jon/><ref>{{cite book|url= https://books.google.com/books?id=EtJD6qvyPyoC&pg=PA255 |title= Dictionary of Jewish Terms: A Guide to the Language of Judaism|first=Ronald L.|last=Eisenberg|year=2011|publisher= Taylor Trade Publications|isbn= 978-1589797291|page=255}}</ref>


Matzah brei is commonly eaten as a breakfast food during [[Passover]] by Ashkenazi Jews.<ref name=gil/><ref name=joyce>{{cite book|url=https://books.google.com/books?id=Wu86sK4ZqlgC&pg=PA102 |title=Dictionary of Jewish Words: A JPS Guide|first1=Joyce|last1=Eisenberg|first2=Ellen|last2=Skolnic|year=2010|publisher=Jewish Publication Society|isbn=0827609965|page=102}}</ref> However, [[Hasidic Judaism|Hasidic Jews]] do not eat matzah brei or other cooked matzah dishes (such as [[matzah ball]]s) during Passover due to the [[Khumra (Judaism)|stringency]] against eating ''[[gebrochts]]'', matzah that has come into contact with water.<ref name=chabad>{{cite web |url= https://www.chabad.org/holidays/passover/pesach_cdo/aid/265990/jewish/Gebrokts-Wetted-Matzah.htm|title= 'Gebrokts': Wetted Matzah|year=2018|access-date=21 March 2018|work=[[Chabad|Chabad.org]]}}</ref> Those who avoid eating ''gebrochts'' will eat matzah brei and other cooked matzah dishes on the eighth day of Passover outside the Land of Israel, as the eighth day is of [[Yom tov sheni shel galuyot|rabbinic and not Torah origin]].<ref name=chabad/><ref>{{cite web |url=https://oukosher.org/passover/articles/gebrokts-not-just-a-half-baked-idea/|title=Gebrokts – Not Just a Half-Baked Idea|first=Rabbi Nachum|last=Rabinowitz|year=2019|access-date=April 22, 2019|work=[[Orthodox Union]]}}</ref> Matzah brei can also be made without soaking the matzah in water, instead soaking it in beaten egg and then scrambling the matzah and eggs in a frying pan.<ref>{{cite web |url=https://www.myjewishlearning.com/the-nosher/the-one-trick-you-need-for-the-best-matzah-brei/|title=The One Trick You Need for the Best Matzah Brei|first=Shannon|last=Sarna|date=April 2, 2018|access-date=April 22, 2019|work=My Jewish Learning}}</ref>
Matzah brei is commonly eaten as a breakfast food during [[Passover]] by Ashkenazi Jews.<ref name=gil/><ref name=joyce>{{cite book|url=https://books.google.com/books?id=Wu86sK4ZqlgC&pg=PA102 |title=Dictionary of Jewish Words: A JPS Guide|first1=Joyce|last1=Eisenberg|first2=Ellen|last2=Skolnic|year=2010|publisher=Jewish Publication Society|isbn=978-0827609969|page=102}}</ref> However, [[Hasidic Judaism|Hasidic Jews]] do not eat matzah brei or other cooked matzah dishes (such as [[matzah ball]]s) during Passover due to the [[Khumra (Judaism)|stringency]] against eating ''[[gebrochts]]'', matzah that has come into contact with fluids.<ref name=chabad>{{cite web |url= https://www.chabad.org/holidays/passover/pesach_cdo/aid/265990/jewish/Gebrokts-Wetted-Matzah.htm|title= 'Gebrokts': Wetted Matzah|year=2018|access-date=21 March 2018|work=[[Chabad|Chabad.org]]}}</ref> Those who avoid eating ''gebrochts'' will eat matzah brei and other cooked matzah dishes on the eighth day of Passover outside the Land of Israel, as the eighth day is of [[Yom tov sheni shel galuyot|rabbinic and not Torah origin]].<ref name=chabad/><ref>{{cite web |url=https://oukosher.org/passover/articles/gebrokts-not-just-a-half-baked-idea/|title=Gebrokts – Not Just a Half-Baked Idea|first=Rabbi Nachum|last=Rabinowitz|year=2019|access-date=April 22, 2019|work=[[Orthodox Union]]}}</ref> Matzah brei can also be made without soaking the matzah in water, instead soaking it in beaten egg and then scrambling the matzah and eggs in a frying pan.<ref>{{cite web |url=https://www.myjewishlearning.com/the-nosher/the-one-trick-you-need-for-the-best-matzah-brei/|title=The One Trick You Need for the Best Matzah Brei|first=Shannon|last=Sarna|date=April 2, 2018|access-date=April 22, 2019|work=My Jewish Learning}}</ref>


==See also==
==See also==
*[[Matzah ball]]
*[[Matzah ball]]
*[[Matzoquiles]]
*[[Matzoquiles]]
*[[Torrijas]]
*[[French toast]]
*[[French toast]]


Latest revision as of 17:54, 25 October 2024

Matzah brei
Matzah brei
Alternative namesMatzo brei, matzah fry, fried matzah, matzah metugnet, gefrishte matzo
CourseBreakfast or brunch
Place of originNorth America, other communities in the diaspora
Created byJewish people
Main ingredientsMatzo, eggs, milk or hot water, sugar or salt, spices, cheese, jam, maple syrup

Matzah brei (Yiddish: מצה ברײַ matse bray, literally 'matzah porridge'; Hebrew: מצה בריי, matzah brei, or מצה מטוגנת‎, matzah metugenet, literally, "fried matzah"), sometimes spelled matzah brie, matzoh brei, or matzo brei, is a dish of Ashkenazi Jewish origin made from matzah fried with eggs. It is commonly eaten as a breakfast food during the Jewish holiday of Passover. It can be prepared either sweet or savory.[1]

Etymology

[edit]

The Yiddish term מצה ברײַ matse bray literally means 'matzah porridge'; ברײַ bray 'porridge' is descended from a Middle High German word brī of the same meaning.[2]

History

[edit]

Gil Marks in his Encyclopedia of Jewish Food asserts that matzah brei as a fried matzah-and-egg dish originated in North America. He notes the publication of a recipe for "Fried Matzos", consisting of soaked whole matzah fried in butter or schmaltz, in The Jewish Manual (London, 1846).[3] However, egg-based recipes began to be published in early Jewish-American cookbooks, including Aunt Babette's (1889 edition) and The Settlement Cook Book (1901).[3] These early recipes called for whole matzahs or large, broken pieces of matzah to be dipped in beaten egg and then fried. Marks credits the development of matzah brei – in which crumbled pieces of matzah and beaten egg are combined before frying – to the influence of Eastern European Jewish immigrants to the United States.[3] Marks adds that the introduction of machine-made matzah produced "a slightly thicker and flakier matzah than that made by hand", and is the ideal type of matzah to use for this dish.[3]

Preparation

[edit]
Matzah brei as it goes into the pan.
Matzah brei fried like a pancake
Scrambled version (Maza gebrent)

There are numerous ways to prepare the dish, as well as flexibility in ingredients.[4][5] The basic ingredients are matzah, eggs, and a "softening" liquid for the matzah, such as hot water or milk.[4] Typically the dry matzah is broken into pieces, briefly softened in water or milk, mixed with beaten eggs, and fried in a skillet. The frying is done with oil or butter.[6] Alternately, the matzah is crumbled and then combined with beaten egg. The matzah and egg mixture may be scrambled, set to cook like a pancake, or fried like a tortilla.[4][3]

Matzah brei can be made savory or sweet. Savory recipes add salt, pepper, onions, or sauerkraut to the matzah and egg, and the mixture may be fried in schmaltz.[4][7] Sweet recipes add honey, cinnamon, cheese, or fruit to the matzah and egg.[4][3] The cooked dish is often topped with any of the following: jam, honey, cinnamon and sugar, syrup, applesauce, sour cream, yogurt, salt and pepper, or garlic powder.[3][7][8]

Matzah brei is commonly eaten as a breakfast food during Passover by Ashkenazi Jews.[3][9] However, Hasidic Jews do not eat matzah brei or other cooked matzah dishes (such as matzah balls) during Passover due to the stringency against eating gebrochts, matzah that has come into contact with fluids.[10] Those who avoid eating gebrochts will eat matzah brei and other cooked matzah dishes on the eighth day of Passover outside the Land of Israel, as the eighth day is of rabbinic and not Torah origin.[10][11] Matzah brei can also be made without soaking the matzah in water, instead soaking it in beaten egg and then scrambling the matzah and eggs in a frying pan.[12]

See also

[edit]

References

[edit]
  1. ^ "Matzah Brei".
  2. ^ "matzo, n." OED Online, Oxford University Press, March 2022, www.oed.com/view/Entry/115131. Accessed 20 April 2022.
  3. ^ a b c d e f g h Marks, Gil (2010). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. pp. 809–810. ISBN 978-0544186316.
  4. ^ a b c d e Miller, Aly (25 March 2016). "What is Matzah Brei?". My Jewish Learning. Retrieved 21 March 2018.
  5. ^ "Matzah Brei - Passover Recipe". Archived from the original on 2 December 2010. Retrieved 17 April 2011.
  6. ^ Koenig, Leah (7 April 2016). "10 Shades of Matzo Brei". The Forward. Retrieved 21 March 2018.
  7. ^ a b Deutsch, Jonathan; Saks, Rachel D. (2009). Jewish American Food Culture. University of Nebraska Press. p. 22. ISBN 978-0803226753.
  8. ^ Eisenberg, Ronald L. (2011). Dictionary of Jewish Terms: A Guide to the Language of Judaism. Taylor Trade Publications. p. 255. ISBN 978-1589797291.
  9. ^ Eisenberg, Joyce; Skolnic, Ellen (2010). Dictionary of Jewish Words: A JPS Guide. Jewish Publication Society. p. 102. ISBN 978-0827609969.
  10. ^ a b "'Gebrokts': Wetted Matzah". Chabad.org. 2018. Retrieved 21 March 2018.
  11. ^ Rabinowitz, Rabbi Nachum (2019). "Gebrokts – Not Just a Half-Baked Idea". Orthodox Union. Retrieved April 22, 2019.
  12. ^ Sarna, Shannon (April 2, 2018). "The One Trick You Need for the Best Matzah Brei". My Jewish Learning. Retrieved April 22, 2019.
[edit]
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