Matsebray (grandma or matzo omelet)

Matsebray (grandma or matzo omelet)

Category: Dairy and egg dishes

Kitchen: Jewish

Ingredients
Matzo	2 layers
Egg	2 pcs
Molko	1 glass
Salt	taste
Cheese	50 g
Frying oil

Cooking method

• Everything is very simple: we break the matzo and fill it with milk, salt, let it stand for about five minutes, so that the matzo is soaked
• 
• 
• Pour oil into a heated frying pan, let it heat up, put half of the matzo on top, put the grated cheese on top, and, finally, put the remaining matzo on the very top.
• 
• 
• Then carefully add the remaining milk and egg mixture. This should be done very carefully and closer to the middle, Close with a lid and cook over low heat for 15-20 minutes, so that it bakes, but does not burn. Over time, gently turn over and fry a little over low heat under the lid.
• 
• Carefully shift, when ready, serve and serve. Bateavon
• 
• 
• 

Note

Matsebray (מקברי) is a traditional Jewish dish. It is a kind of matzo pie with milk and eggs. Usually such a dish is prepared for Passover, when the use of products that have undergone a fermentation process is prohibited. It is better to buy an artisanal matzo, but also a good factory one ... The recipe is quick, unblemished ...

But as far as I can remember, matzo was in the house all year round, because it is impossible not to eat it for a whole year. Dad made matzah on Sundays, when breakfast was "family", but for some reason in my memory I have a summer version, probably due to that the intoxicating smells of the kitchen were mixed with the smell of a summer morning, flowers still wet with dew, and therefore especially fragrant, tea with raspberry leaves, currants, the chirping of birds outside the window ... Oh, childhood, where are you? ... What was it then bright, cleanly washed, smelly ... And dad, in an apron, but wiping his wet hands exclusively on jeans, a dog spinning around the table with the look of a never-fed martyr ... , and around the smell of coffee, snow outside the window, winter sleepiness and silence, and the unchanging dad and the dog, one in an apron, the second with an unhappy face, and both bearded, terribly dear, soft and tasty ... Oh, childhood ... Where you? Dad and the dog are gone, and now I'm three times mom, and I have my own matsebray, with completely different smells and entourage ... But still everyone's favorite Sunday delicacy ...

There are many options for macebra. The easiest one is without cheese, only milk, eggs and matzo. There is an option without milk, but with water and minced meat, you can put feta cheese, olives, mushrooms or onions. Macebray can be sweet and served as a dessert, sprinkled with sugar and cinnamon, or both. It can be served as a main course, or as "bread" to any other Easter table dishes.

Oh, as I wrote that .. Straight for the soul .. Straight smell of heat went. Thank you.

Never tasted matzo. Take it

[SchuMakher]

SchuMakher, Manechka, what a delicious, warm and sincere recipe, thank you!
And I never ate matzo, it is sold in stores, or not ...

Mash, well, now it remains to lay out the recipe for matzo
Yes, childhood ... Then the colors were brighter, the smells were sharper, the sun was warmer. Thank you for sharing your memories.

I am yours forever! Macebray has never tasted, but it seems to me very tasty, especially I like the version with meat ...

[Trishenka]

Trishenka, is sold in front of Peysakh even in Ashan, but it is better to buy in kosher shops at synagogues. Lyova goes to Maryina Roshcha, but there is also Kitay-Gorod

[SchuMakher]

SchuMakher, Mashunya, thank you, boom to look around!

[SchuMakher]

SchuMakher, leave people to cut, write! From your summer cottage morning - drooling to the floor and a blissful look into yourself, into your summer cottage childhood.
You are a terrible person, Man. (I won't even put a smile, how serious everything is)

How sincerely, how warmly the pictures ran before my eyes, eehhh ... beauty ... childhood, such a carefree time, ... and how could we not appreciate all our years then, everyone strove to grow up quickly, to grow up, and now .. if only for a day find yourself in that carefree time

[Bridge]

Bridge, only men bake it

Matzah cooking rules:

Matzah is cooked in an oven and stored in a dark and cool place, as the heat makes the dough sour quickly.

To prepare the flour from which matzo is baked, one of five types of cereals is used: wheat, barley, oats, rye and buckwheat.

The dough from which the matzo is made contains only water and flour. Adding other ingredients can make the dough sour.

When baking matzo, it is important to pay attention to the fact that no "pockets" with flour are formed in the mixture, which can turn sour on contact with liquid.

The entire process of making matzo (before it is placed in the oven) should not exceed 18 minutes.

[SchuMakher]

SchuMakher, and you know, we bake it on Myasnitsoky, it turns out! The husband here went to shoot the process. The stove is special, everything is ... Terribly interesting. I didn't take

I didn't take

but those are not supposed to ... Sit at home, wait for matzo

[Mashenka]

Mashenka, what warmth and coziness emanates from your recipe, thanks !!!!

Bliiin ... Maaan ... brought her to tears. This is my summer cottage childhood in Valentinovka (according to Yaroslavka, you know?), Grandfather in an apron and a bearded black dog with hungry, unhappy eyes. And let my grandfather not cook matsebray, but even semolina porridge ... Everything else is one to one.
Thank you!!!

grandfather in an apron and a bearded black dog with hungry and unhappy eyes.

sistraaaaaaaa What country, such dedication

Maaashaaaa what a recipe
When I arrive, I will definitely ask you to cook it.
I won't leave until I try

I won't leave until I try

By your arrival Leva will already buy, but we will not eat a lot of matzo, eggs, a milk tank and you will get a matzebray right at the station, so you can safely take a return ticket right away

so sho feel free to take a return ticket right away

Well, tada, come right to the Krasnogvardeyskaya metro station,devour we eat Macebray, that will go back with this antibus

Mash, can you make matzo yourself?

Girly fun! From your jokes and from Manin's narration, it felt so good and warm in my soul ... even my throat began to hurt less.
Thank you, Manyun! Judging by the photos, it's very tasty.

The appetite woke up immediately. I'll go in the fridge and rummage around.

Masha, what, all Jewish men know how to make matzo? Or only specially trained? Probably, here, too, where you can buy unleavened bread ... Directly intrigued by her recipe.

Specially trained.
On Passover, various dishes are prepared from matzo. Even cakes are baked from matzo.

[Caprice]

Caprice, would you share a couple of recipes, or something ... And then those to whom matzo is written in our family do not eat it. And they drag me with the words - "eat it yourself or come up with something!" And I, except for a similar omelet, do nothing with it.

Masha, thanks for the matsebray!
We love matzah, we cook from it and with it, but I don’t remember that.
I am happy to "chat" for breakfast.

And, in the synagogue you can buy matsu - it is very interesting to try.

From a purely technological point of view, yes .... You mix flour and water, roll out thinly and bake in a dry frying pan or baking sheet

From a purely technological point of view, yes .... You mix flour and water, roll out thinly and bake in a dry frying pan or baking sheet

Just flour and water? Salt and oil free?

Ah, you can buy matzo in the synagogue

yes, but only a week before Peyssach In kosher online stores, sometimes it lingers for a long time ...But this is not according to the rules, they stop selling it on the last day of Peyssakh

[Tanyulya]

Tanyulya, nothing else, and according to the rules from the moment of kneading to baking, no more than 18 minutes should pass, and the dough will turn sour and the matzo will no longer be matzo

[Ikra]

Ikra, Irk I also make stuffed necks and broth with matzo balls

[Tanyulya]

Tanyulya, nothing else, and according to the rules from the moment of kneading to baking, no more than 18 minutes should pass, and the dough will turn sour and the matzo will no longer be matzo

I must try, I can't find any recipes on the net. And what is the consistency of the dough? How about thin pita bread? And fry hard?
I have never eaten

Now matzah is sold not only in the synagogue. I often saw small packs in the Crossroads and Auchan in the diet products section. True, the price there was not humane, something more than 200 rubles for a small pack. But on the forum someone laid out a matzo-type recipe in a waffle iron for thin square wafers.

in a waffle iron for thin waffles, square.

I want it either in a waffle iron or in a pancake.

[Tanyulya]

Tanyulya, Flour - 500 g Water - 200 ml From this you need to prepare a tight dough, gradually adding flour to the water. Pinch off small pieces from the dough, a little more than a walnut. Roll the dough pieces into a pancake approximately 2-3 mm thick, puncture them with a fork and place on a dry baking sheet. Bake the matzo in the oven (or in a waffle iron for thin waffles) at 200 degrees for 10 minutes, until browned. The finished matzo should be dry and brittle.

at the Crossroads and Auchan

Man, thanks! I'll try!

In my family, the best way to eat matzo is in the form of a hot sandwich in the microwave, everyone puts what they like and sprinkles with cheese, 2-50 seconds and the yummy is ready.
And I do my grandmother a little differently. First, pour boiling water over the broken matzah, give it time to swell, then drain the water and add eggs, spices, herbs, etc. I bake most often in the oven and sprinkle with cheese for the last few minutes. Any additives to the grandma (minced meat, mushrooms, apples) do not work for me - eaters demand, as usual.

[Manechkaaaaa]

Then the colors were brighter, the smells were sharper, the sun was warmer.

... and the trees were big! ...

Manechkaaaaa! how tasty is it at home it is written to me! I finally don’t know anything about this cuisine and don’t understand, but I am happy to look at your recipes and add tax. Like that cake on Rosh Hashang (did you really write?) And family stories in pictures are so enjoyable !!

[Caprice]

Caprice, would you share a couple of recipes, or something ... And then those to whom matzo is written in our family do not eat it. And they drag me with the words - "eat it yourself or come up with something!" And I, except for a similar omelet, do nothing with it.

Ir, well, at least right here.
I posted this for a long time.
Or an elementary basic recipe: 4 eggs, a glass of sugar, and a glass of flour replaced with a glass of matz flour.
It is very easy to get matzah flour: grind matzah to a state of flour

[Ikra]

Ikra, Irk I also make stuffed necks and broth with matzo balls

Matzo balls are called "Kneidelach"

[Caprice]

Caprice, about! Thank you! As soon as they bring the matzo to me, I'll cook it.

[Irene]

Irene, Irish, do you make matzo yourself or just buy?

Macebraaai ...

Matsebray, matsebray,
whoever you want, choose!

[Irene]

Irene, Irish, do you make matzo yourself or just buy?

We are buying, Tanyusha. For complete happiness, I still did not have enough to do it
Moreover, it is mainly my Ukrainian husband who eats it.
By the way, on Passover, the Arab population of Israel also purchases matzo with great pleasure.

Matsebray, matsebray,
whoever you want, choose!

New "Russian-folk-thug-round dance" song "Matsebray"!

Matzo balls are called "Kneidelach"

Receive.

Masha, thank you very much for the recipe. And it is written somehow better than Chekhov, really.
I took it to the bookmarks. I want to make it in a slow cooker.

Curiosity is a serious thing ...I bought matzah for testing. But she's absolutely not for everybody
Therefore, we are preparing matsebray. And then the question is: what size are the matzo sheets? I have 10x10
Small, huh?)))



In general, they ate. She put 4 sheets.
Delicious!!
And fast
Must be remembered for the future, a quick recipe