Fried Matza

Fried Matzas – (Matza Metugenet)

I dedicate this recipe to the memory of Saba Itzhak (Biziu). I had not been acquainted with this Passover dish until I saw Saba making it for us on the morning after the Passover Seder, many, many years ago. Each matza or matza half has to be prepared individually; I remember the incredible patience with which Saba prepared one after the other, for us all. They are a great breakfast dish – I love them sprinkled with powdered sugar (or regular sugar) and butter. Yummo.

Today, so many years later, we still love these fried matzas, and whenever we eat them we cannot help but remember, with a warm feeling in our hearts, Saba and Savta, and all the goodies that came out of their tiny little kitchen.

Ingredients:

• 1 matza
• 3-4 Tablespoons of matza meal
• 1 large egg
• salt to taste
• a pinch of sugar
• water as needed
• butter for frying
• extra butter for serving

Preparation:

1. Mix together the matza meal, egg, salt to taste, pinch of sugar, and enough water to make for a smooth paste.
2. Leave this mixture to rest for at least half an hour. Then adjust the amount of water or matza meal; if the mixture is too stiff, add a bit more water; if it is too liquid’y to spread neatly on the matza, then add some more matza meal.
3. Very briefly hold the matza under running water, just to wet it slightly.
4. Heat some butter in non-stick frying pan.
5. Spread half the mixture on one side of the matza, spreading evenly over the entire matza. If you prefer, you can break the matza into two even halves; it may be easier to fry that way; either way is fine – whole or halved.
6. Place the matza on the hot frying pan, with the matza meal side underneath, and start frying in butter. While it is frying, spread the rest of the matza meal mixture on the other side of the matza, spreading evenly over entire matza.  TIP:  To make it easier to fry the matzas, you may prefer to break the matza in two halves, before spreading the matza meal mixture on it; it is easier to fry and flip over, when it is halved. Also, since this is very filling, many people prefer a smaller portion.
7. When nicely browned on both sides of the matza, remove and put on serving plate.
8. Serve warm, with sprinkled sugar (or powdered sugar), and butter.