The key to this recipe is very careful handling of the matzos. The squares should remain intact. When they're fried, they're pliable, and you can stuff them with pot roast, chicken or anything else that appeals to you. For a dairy meal, they're great with sour cream.
Recipe courtesy of Rena Bulkin and Sharon Lebewohl
Makes 4 slices



Place onion, eggs, salt, and pepper in a large bowl, and beat until the eggs are frothy.

Lay out 4 squares of paper towel on your counter. One at a time, run the matzos under cold water for about 15 seconds on each side (if you break a square, discard it, and start again), and place them side by side on the paper toweling.

Carefully place a matzo square in a shallow dish with sides at least 1 inch high. Spread 1/4 of the onion-egg mixtures on top of it. Pile the other matzos on top, spreading each square with 1/4 of the onion-egg mixtures. Let sit for 5 minutes.

Heat a thin layer of oil in a large skillet. Fry the matzos, one at a time, until well browned on each side. Drain on paper towels.


Throwdown's Matzo Ball Soup

Recipe courtesy of Bobby Flay

Matzo Balls

Recipe courtesy of Ina Garten

Matzo Balls

Recipe courtesy of Rhoda Kaplan

Matzo Brei

Recipe courtesy of Wayne Harley Brachman

Matzo Melts

Recipe courtesy of Food Network Kitchen

Matzo Brei

Recipe courtesy of Brad Rubin

Chocolate Matzo Farfel Haystacks

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking