Lotsa Matzah!

A Sweet Passover by Lesléa Newman and illustrated by David Slonim ($16.95, Abrams Book for Young Readers, ages 4 and up) is reviewed by Ronna Mandel.

I adore all things Passover and all things matzah, the unleavened bread we eat for eight days during this Jewish holiday. The book, upbeat and educational, will help children learn in a deliciously untraditional approach to this very traditional celebration. The artwork, while not elaborate, conveys all the necessary emotions needed to supplement such a colorful story in a delightful way.

Miriam, the main character, loves being with her parents, and relatives for the Seder, or feast. These Seders take place two nights, and an important ritual is to read aloud from the Haggadah, the book that tells the story of Passover. We relive history about the Jews’ exodus from Pharaoh’s rule to always remember how Moses led his people to freedom. When the Israelites, or Jews fled to cross the Red Sea, their departure was in such haste there was no time for the bread dough to rise! This year, Miriam eats just a bit too much matzah and can only be coaxed to try more when her Grandpa introduces her to a unique type of French toast known as matzah brei they will make together. There’s a terrific recipe included (see below), an author’s note and a glossary of Yiddish terms used.

The Best Matzah Brei in the World (as told to the author by her father)

This is a fun meal to make with the help of an adult. Always make sure an adult helps you when you are cutting items and using the stove or other hot surface.

This recipe makes one large matzah brei.

Ingredients:

7 pieces of matzah

warm water

3 eggs

¼ cup milk

pinch of salt (optional)

2 tbsp butter

toppings such as applesauce, sugar and cinnamon, maple syrup, sour cream, and salt and pepper

Utensils:

Large mixing bowl

Small mixing bowl

2 large plates

fork or whisk

measuring cup

mixing spoon

frying pan

spatula

knife

Break up seven pieces of matzah into small pieces and soak in warm water in the large bowl for one minute. Then drain by covering the bowl with a large plate and tipping it to let the excess water run out.

Using the fork or whisk, beat three eggs together in the small bowl with the milk and a pinch of salt (optional), and then add this mixture to the crumbled, drained matzah. Mix together well.

In a large frying pan, melt the butter.

Pour the matzah brei mixture into the frying pan. Spread it out evenly so that it resembles a large pancake. Cover and cook over a very low heat for about ten minutes, until crisp and brown on one side (raise the edge of the matzah brie with a spatula to check if it’s crisp and brown).

When the matzah brei is cooked on one side, turn it over by placing the other large plate over the pan and then flipping the whole thing over. While the matzah brei is on the plate, add more butter to the frying pan, if necessary. Then slide the matzah brei from the plate back into the pan to cook the other side. Again, cover and cook over very low heat for about ten minutes.

When the second side of the matzah brei is crisp and brown, it is done. Cut into wedges and serve with applesauce, sugar and cinnamon, maple syrup, sour cream, or salt and pepper. Essen In gezunt!