A Tasty Matzoh Dish For Passover

Passover, the observance commemorating the freedom and exodus of the Israelites (Jewish slaves) from Egypt during the reign of Pharaoh Ramses II about 3,000 years ago, is a special time for Jews all over the world.

This year it is celebrated starting at the end of this week.

A time of family gatherings and lavish meals called Seders, the story of Passover is retold through the reading of the Haggadah. With its special foods, songs and customs, the Seder is the focal point of the Passover celebration.

During Passover, only foods that are “Kosher for Passover” are allowed.

No leavened foods (containing yeast) or grains are eaten.

In their place, matzoh and foods containing matzoh are eaten. Matzoh (also spelled matzos and matzah) is unleavened “bread” that looks like a big cracker.

It is traditionally made with only flour and water, but there are egg and onion varieties. This is to remember the Israelites who fled quickly into the desert with no time for their breads to rise, and baked the dough into hard crackers in the desert sun.

There are many inventive ways to use matzoh. It is available in a variety of textures for cooking such as matzoh flour (finely ground for cakes and cookies), matzoh meal (coarsely ground, used as a bread crumb substitute), matzoh farfel (little chunks, a noodle or bread cube substitute), and full-sized matzohs (about 10 inches square, a bread substitute).

You don’t have to be Jewish to enjoy this dish. It is somewhat like French toast, but without the bread. I have added apples to make it tastier, and served with some jam alongside it is a treat that also is popular with keiki.

Happy Passover!


* 4 pieces egg or plain matzoh
* 1 whole egg plus 5 egg whites
* 1/4 teaspoon cinnamon
* 1 Delicious apple, chopped finely
* dash salt and pepper
* butter-flavor Pam cooking spray

Break up the matzoh into small pieces and soak for a few minutes in hot water to soften slightly. Squeeze out water and place on paper towel to drain.

Beat eggs and whites until frothy.

Add cinnamon, apple and salt and pepper; mix to combine.

Mix in matzoh.

Coat skillet with cooking spray and heat for a minute.

Pour matzoh mixture into pan and cook until lightly browned on one side.

Turn and cook on other side.

Serve hot with jam, or sprinkle with sugar.

Makes four servings.

Approximate Nutrition Information Per Serving (based on using plain matzoh):

FAT: 2 grams
CHOLESTEROL: 60 milligrams
SODIUM: 50 milligrams (depends on salt added)