Photo by Danielle Dolinsky
Recipe by Danielle Dolinsky
Danielle's recipes are influenced by her Ukrainian heritage. She loves to keep the memories of her great-grandmother and older family generations alive through her culinary adaptations of their recipes.
8 sheets of matzo
2 cups of hot water
1 teaspoon salt
1/2 cup of 2% milk
Dash of pepper
Dash of chives, chopped
Dash of parsley, chopped (optional)
Crumble 8 sheets of matzo in a large mixing bowl. Pour 2 cups of hot water on top of the matzo. Let the mixture stand for 5 minutes.
Heat a large skillet on medium .
Once the matzo is soft and fluffy, pour out excess water. Add salt, milk, eggs, pepper, and chives. Mix ingredients together.
Coat the skillet in canola oil and scoop and flatten the mixture onto the skillet so that it lays like a large pancake.
Fry for 7 minutes on one side.
Scrape outside edges of the brie, cover the skillet with an oversized plate and flip the brie over, then slide it back onto the skillet so that the other side gets fried.
Fry for 7 additional minutes.
Let stand for 5 minutes and cool, garnish with parsley (optional)
Serve with mushroom and sour cream topping (optional)
Optional Mushroom and Sour Cream Topping
1 medium onion, chopped
3 cups of baby bella mushrooms, chopped
2 tablespoons sour cream
Salt and pepper to taste
Heat skillet, coat with canola oil, and fry onions for 3 minutes, or until golden brown. Add mushrooms and 2 minutes before finished cooking, add sour cream, salt, and pepper. Stir.
Yield: 6-8 servings
Recipes: Passover, Dairy, Kosher