Matzah Brei with Apple Marmellata and Greek Yogurt
Matzah brei is a Passover classic. Here, however, it gets a twist of Italian sophistication with the addition of a luxurious and smooth twice-cooked apple marmellata. You’ll be spreading the marmellata on a lot more than just matzah brei, I promise.
- Apple Marmellata
- 4 pounds pink lady apples, cored and quartered
- ½ cup apple cider vinegar
- 1 teaspoon cinnamon
- 2 teaspoons ground cloves
- Matzah Brei
- 2 eggs
- Salt and pepper to taste
- 2 sheets of matzah, broken into smallish pieces
- 2 tablespoons unsalted butter and/or vegetable oil
- To serve: Greek yogurt, kosher-for-Passover powdered sugar and apple slices
- To make the marmellata, place apple slices and apple cider vinegar in a slow cooker set on high and cook for 4 hours. Stir several times during the cooking to make sure the apples don’t stick to the bottom.
- Once the apples are cooked, mash them with a potato masher or a wooden spoon until you get a sort of applesauce with skin. Place the applesauce in a blender and pulse until you get a really fine puree with an almost buttery texture. You may need to work in batches for this.
- Pour the apple butter back to the slow cooker. Mix in the cinnamon and cloves. Cook on high, uncovered, for another 45 to 60 minutes, until cooked down.
- For the matzah brei, lightly beat eggs with salt and pepper. Soak the matzah in cold water for 1 to 2 minutes, until they softens, drain and gently squeeze the excess water. Drop into beaten egg and mix well.
- Warm a frying pan with oil and butter and fry the matzah until golden brown on both sides, just a few minutes.
- Sprinkle with powdered sugar and garnish with apple marmellata and yogurt.