Mgala (Fried Matzah)
Passover is a holiday about remembering miracles, big and small. It is also about remembering the simple bread, or bread of poverty, our ancestors ate in Egypt. This recipe allows me to savor the memory of the simple fried matzah my late mother cooked during the Passovers of my childhood.
- 6 matzah sheets
- 3 large eggs
- 2 tablespoons milk
- Salt to taste
- Black pepper (optional)
- 6 tablespoons olive oil for frying
- Run the matzah under cold water, shake off excess water and wrap with a damp kitchen cotton towel. Break the eggs into a 9x9-inch baking dish and add the milk, salt and pepper, if using, and blend well with a fork. Take the matzah out of the cloth wrapping and cut into 4 squares with a sharp knife, by applying pressure on the blade.
- Heat a frying pan and add 3 tablespoons oil. Dip the 4 squares into the egg mixture and stack on a plate. Lift the stack with a spatula, place carefully onto the pan and fry for about 2 minutes on each side. Fry about 3 batches (3 piles of 4 squares) at a time, without crowding. Place on a plate lined with paper towel. Add oil by the tablespoon, as needed, for the next batch.
- Tips and variations:
- • Keep the flame on medium-low to maintain a gentle sizzle and avoid burning.
- • Serve with maple syrup, jam or any fruit.
- • Serve with a dollop of yogurt or sour cream and any savory or hot sauce.
- • For variation, add a tablespoon of a pesto of your choice to the egg mixture.