Reuters — Every year, for the first few days of Passover, matzo seems somehow so new. A fat shmear of Temp-Tee ultra-whipped cream cheese and a tart and fruity jelly on top. Or soaked and fried into a matzo brei, crunchy with sugar and cinnamon. These are the foods of memory to me.
What’s so special about matzo? After all, it’s nothing more than flour and water baked to a cracker-like thinness. Not especially digestible either, especially after eating it as the default bread for the entire week of Passover when chametz (leavened or risen bread and leavened products) are forbidden.
Matzo Brei (rhymes with “fry”), literally fried matzo, is the most beloved of Passover week traditions, the centerpiece of a simple brunch or breakfast: softened matzo, usually with egg beaten into it, fried in hot fat.
At the Hesed Shaarei Tzion social welfare center in Odessa, Ukraine, elderly Jews gathered April 20 to compete in a Passover-themed cooking competition— an Iron Chef-type event with matzo as the main ingredient.