2 White matzos Salt & pepper to taste 1/2 Onion, grated Boiling water 4 Eggs Fat for frying Break matzos into small pieces. Pour boiling water to cover over them and let stand a few minutes. Then drain and beat all ingredients together very well. Heat fat in skillet. Pour batter in. This should make 4 good sized omelets. Can be served with jelly, syrup, or sour cream. Variation: Substitute 2 c. farfel instead of matzo.
How To make Matzo Omelet's Videos
Matzah Pizzas - Easy Pizza Night Recipes - Weelicious
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Matzah Pizzas written recipe
Ingredients 4 sheets matzah 4 tablespoons pizza sauce 1/2 cup shredded mozzarella cheese Preparation 1. Preheat the oven to 400F. 2. Place the matzah sheets on a baking tray and top each with 1 tablespoon of sauce and 2 tablespoons of shredded cheese. 3. Bake about 5 minutes, until the cheese is melted.
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Video by Mike Ervin Music by Bethany Weber
The Matzo Tortilla (a.k.a. Prezhenitsa/ Преженица)
The Matzo Tortilla (a.k.a. Prezhenitsa/ Преженица)
00:00 Intro 01:06 Sauteeing the Onions 02:10 Soaking the Matzo 03:34 Cooking Prezhenitsa
Serves 4
Sauteed Onions: 1 large or 2 small yellow onions, diced (200-250g) 2 Tbsp butter 2 Tbsp olive oil Salt
Set a medium skillet over medium heat. Add the butter and oil. When the butter melts, add the onions and a generous pinch of salt. Cook, stirring occasionally until completely translucent and golden brown, about 20 min.
Prezhenitsa: 4 squares of matzo 3 eggs 1/2 tsp pomegranate molasses (optional) 2 Tbsp chopped parsley or dill leaves (optional) Salt and pepper Sauteed Onions (from the above recipe) Oil and/or butter for frying as needed (2-3 Tbsp)
Break up the matzo into small pieces and place in a medium bowl. Cover with cold water and let sit for 5-10 min until mostly soft. Drain in a colander and squeeze out the water. Wipe out the bowl and crack the eggs into it. Beat thoroughly. Add the matzo, pomegranate molasses, parsley, sauteed onions, salt, and pepper to taste. Mix well, taste and adjust for salt.
Set a non-stick 8” (20cm) skillet over medium heat. Add 1-2 Tbsp olive oil. When the oil is hot, swirl the pan to coat it with oil. Add the matzo mix, flatten it out and tuck in the sides. Cover and cook until nicely browned, about 5-7 min. Dot the top with 1-2 Tbsp butter or drizzle with olive oil. Preheat a 10” (25cm) non-stick skillet over medium heat and dump the prezhenitsa into this larger pan raw side down. Cook uncovered for about 5 min or until firm and reading 170F (77C) in the center. Slide onto a plate. Cool for 5 minutes. Slice into pieces and enjoy.
A more traditional way to flip it that doesn’t require a second pan:
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Products required to prepare this dish:
Butter: Horizon Butter: Kerrygold Irish Butter: Amazon Brand Butter: Original Grass-Fed Ghee by 4th & Heart:
Eggs: 365 Everyday Value, Extra Large Brown Eggs: Large Brown Free Range Organic Eggs: Amazon Brand Brown Eggs: NestFresh Grade A Eggs: Vital Farms Pasture-Raised Large Eggs 18 count: