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Special Matzoh Brie for Passover

Apr 7, 2012 | From the kitchen of Rose


I love this recipe so much I make it during the rest of the year as well. It's great as a brunch dish but also makes a delicious light and fluffy stuffing for chicken. If you are kosher, and opt to use this as a stuffing, you will of course replace the butter with another fat or oil. (Wouldn't schmaltz [chicken fat] be delicious!!!) Safest Choice pasteurized eggs are an ideal choice because they are OU certified kosher for Passover.

Southwestern Matzoh Brie

Makes 2 Servings








3 squares

3.5 ounces

100 grams

unsalted butter

2 tablespoons

1 ounce

28 grams

1 medium onion, chopped

1-1/2 cups

6 ounces

170 grams

1 fresh jalapeño pepper, minced


0.5 ounce

14 grams


2 pinches



2 medium cloves garlic, minced

2 teaspoons


7 grams

2 large eggs, preferably Safest Choice Pasteurized

3 fluid ounces

3.5 ounces

100 grams


2 tablespoons




1/4 teaspoon




2 grindings



cilantro, torn

to taste



Into a medium bowl, break the matzoh into pieces, about 1 inch in size. Cover the matzoh with warm water and allow it to sit for a few minutes until it is soft. Drain away the water, gently pressing out any excess from the matzoh.

In a skillet, over medium heat, melt the butter and fry the onion and jalapeno pepper, sprinkled with the sugar, stirring occasionally, until the onion begins to brown. Add the garlic and fry for one minute or until it softens. Add the matzoh and fry for about 3 minutes to dry it slightly.

In a medium bowl, beat the egg with the water, salt and pepper. Mix in the cilantro.

To use as a stuffing, spoon the hot matzoh mixture into the egg mixture and stir until incorporated. Spoon it into the cavity of the bird, without packing it in.

To use as a brunch dish, add the egg mixture to the matzoh mixture in the frying pan and fry on low heat, stirring often until the eggs are set. Remove at once to a serving dish.


My dad always used to make matzot brie at Passover, and he always put some kosher wine and cinnamon in it. I now like mine savoury and eat it salty, but my husband likes his with maple syrup.
Kind regards, Shirley I.


chef zee--you are a beautiful person (and writer!)


I've been in the catering/pastry business for almost thirty years and still learn something every time I read your blogs.

I've admired you and your talents from the early days when I featured many of your desserts at various functions - always to rave reviews, and I basking in the compliments as if they were all original creations -right through to today when I have the professional confidence and standing to say freely whose dish it really is.
I thank you sincerely for all you have added to my career and the passion with which you do what you do.


Happy Passover to everyone celebrating.



This is great!

Happy and Kosher Passover!



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