Matzah Babka Recipe
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Matzah Babka is a delicious and simple dish that brings traditional Jewish flavors to your table. Made with just matzah, eggs, and a few pantry staples, this giant fried pancake is perfect for Passover meals or a quick breakfast. Crispy on the outside and soft on the inside, Matzah Babka is a nostalgic favorite that’s easy to make and enjoy with your family.
Matzah Babka is a giant pancake made out of matzah. The recipe for Matzah Babka is similar to Matzah Brie, except the Babka makes one huge pan-sized pancake and Matzah Brie makes individual fried matzah pancakes. Matzah Babka is a traditional Passover recipe for Russian Jews.
Why You’ll Love Matzah Babka
- Quick and easy: With just a few ingredients and minimal prep, Matzah Babka can be made in under 10 minutes, making it a convenient dish for busy mornings.
- Crispy and golden: The frying process creates a crispy outer layer with a soft, tender inside, offering the perfect texture contrast in every bite.
- Perfect for Passover: This dish is a great way to enjoy matzah during Passover while giving it a unique twist that goes beyond the traditional preparations.
- Family favorite: Matzah Babka brings the comfort of home-cooked meals with its simple, familiar ingredients, making it a nostalgic dish for those celebrating Jewish traditions.
- Versatile and customizable: You can enjoy Matzah Babka with sweet toppings like jam or powdered sugar, or go savory with salt and herbs.
To make matzah babka, the matzo pieces are moistened with water, then mixed with the egg and then fried on a frying pan. The whole Babka pancake is then flipped and fried on the other side. As a result, you get a nicely browned fried matzah babka – perfect for Passover table!
Matzah Babka Recipe
Preparation time: 3 minutes
Cooking time: 6 minutes
Matzah Babka Ingredients
- 6 sheets of matzah – The star ingredient, providing the base for this delicious pancake.
- 1/2 cup hot water – Used to soften the matzah, making it easier to combine with the eggs.
- 4 eggs – Helps bind the matzah together and gives the pancake a fluffy texture.
- 1/4 tsp salt – Adds just the right amount of seasoning to balance the flavors.
- 2 tbsp oil – For frying the babka to a crispy golden brown.
See the printable recipe card at the bottom of this article.
Kitchen Tools You Need To Make Matzah Babka
- 8-inch frying pan – Perfect size to cook the babka evenly and create the right shape.
- Fork – Used for whisking the eggs and mixing the ingredients.
- Measuring spoons – To measure out the salt and oil precisely.
- Large plate – Helps you flip the babka without breaking it.
- Spatula – Useful for pressing down the mixture and sliding the babka out of the pan.
Instructions How To Make Matzah Babka
- To make matzah babka, first break the matzo into pieces. Pour water over the matzah, then drain the water right away.
- Whisk the eggs with a fork, then mix in the salt.
- Mix the eggs with the matzah.
- Heat the oil on a small 8-inch frying pan over medium-high heat.
- Press the matzah and eggs mixture into the bottom of the frying pan, forming one large pancake.
- Cook the babka for 3 minutes on one side, or until golden brown.
- To flip the matzah babka without breaking it, you need a large plate. Carefully flip the babka pancake onto a plate, then put back on a frying pan to cook the other side.
- Cook the babka on another side for 3 minutes, or until browned.
- Slide the matzah babka from the frying pan onto a plate.
Serving Suggestions
- Serve Matzah Babka with a drizzle of honey or maple syrup for a sweet twist.
- Pair it with a dollop of sour cream or applesauce for a savory balance.
- Garnish with fresh herbs like parsley or dill for added color and flavor.
- For a complete meal, serve alongside scrambled eggs or a fresh salad.
Tips For Success
- Don’t oversoak the matzah: When you pour the hot water over the matzah, drain it immediately. Letting it soak for too long can make the matzah too mushy and difficult to handle when frying.
- Use the right pan: A small 8-inch frying pan is ideal for making Matzah Babka. It ensures the pancake is thick enough and cooks evenly without breaking apart when flipped.
- Press firmly: After adding the matzah and egg mixture to the pan, use a spatula to press it down firmly. This helps to form the pancake and ensures it holds its shape during cooking.
- Careful flipping: To prevent the babka from breaking, flip it using a large plate. Slide the pancake out of the pan onto the plate, then invert the plate to place the pancake back in the pan with ease.
- Fry until golden brown: Make sure both sides of the babka are nicely browned and crispy before removing it from the pan. This adds the perfect crunch to each bite and enhances the flavor.
Variations And Substitutions
- Sweet Matzah Babka: If you prefer a sweeter version, add a sprinkle of sugar or cinnamon to the egg mixture before frying. You can also top the cooked babka with powdered sugar, honey, or jam for a delicious breakfast treat.
- Savory Twist: For a savory version, add some chopped onions, herbs, or grated cheese to the egg mixture. You can even mix in cooked vegetables like spinach or mushrooms for extra flavor and texture.
- Gluten-Free Option: If you’re avoiding gluten, use gluten-free matzah available at most grocery stores. The recipe will still turn out crispy and flavorful, just like the traditional version.
- Herb and Cheese Babka: Mix in fresh herbs like parsley, dill, or chives along with shredded cheese like mozzarella or cheddar for a more savory, cheesy version of Matzah Babka.
- Dairy-Free Option: If you want to keep the recipe dairy-free, simply fry the babka in oil instead of butter and avoid any cheese add-ins.
Storage and Reheating
- Storage: Matzah Babka can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool completely before storing to avoid condensation, which can make it soggy.
- Freezing: If you want to freeze Matzah Babka, cut it into individual portions, wrap each piece tightly in plastic wrap, and then place them in a freezer-safe bag. It can be frozen for up to 1 month.
- Reheating: To reheat, place the babka in a dry skillet over medium heat for 3-4 minutes on each side until heated through and crispy again. You can also reheat it in the oven at 350°F for about 10 minutes. Avoid microwaving, as this may make the babka soggy.
Frequently Asked Questions
Can I make Matzah Babka ahead of time?
Yes, you can make Matzah Babka ahead of time and store it in the refrigerator or freezer. If you’re making it in advance, simply reheat in a pan or oven to bring back the crispy texture before serving.
What can I serve with Matzah Babka?
Matzah Babka pairs well with both sweet and savory toppings. Serve it with jam, syrup, or powdered sugar for a sweet breakfast, or pair it with sour cream, herbs, and vegetables for a more savory dish.
Can I use gluten-free matzah?
Yes, gluten-free matzah works perfectly for this recipe! It’s a great option if you or someone in your family has gluten sensitivities. The cooking process remains the same.
Why is my Matzah Babka falling apart when I flip it?
To avoid the babka breaking, make sure to use enough eggs to bind the matzah together, and press it firmly into the pan before cooking. Flipping it with the help of a large plate also helps prevent breakage.
Can I add other ingredients to Matzah Babka?
Absolutely! You can customize Matzah Babka by adding herbs, onions, cheese, or even vegetables like spinach or mushrooms. Just mix them in with the egg and matzah mixture before frying.
Enjoy this yummy fried matzah babka – so crispy and browned! For a baked matzah option, check out baked matzah kugel recipe.
Other Easy Matzah Recipes
Savory Matzah Kugel Passover Recipe: This savory matzah kugel is a perfect side dish for Passover, combining matzah with onions and eggs for a deliciously hearty bake.
Easy Matzah Cake Recipe: A simple yet delicious matzah cake that’s perfect for Passover, featuring layers of matzah and a light, sweet filling.
Classic Matzo Brie Fried Matzah Recipe: This traditional fried matzah dish, also known as Matzo Brie, makes a deliciously crispy and eggy breakfast or snack during Passover.
Matzo Meal Banana Bread for Passover: Enjoy this moist and flavorful banana bread made with matzo meal, perfect for a sweet Passover treat.
Simple Matzo Ball Soup Recipe for Beginners: This easy-to-make matzo ball soup is a comforting, beginner-friendly recipe with fluffy matzo balls and a flavorful broth.
Matzah Babka Recipe
Ingredients
- 6 sheets matzah
- 1/2 cup water hot
- 4 eggs
- 1/4 tsp salt
- 2 tbsp oil for frying
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Frying pan
- Large plate
Instructions
- Break the matzah into pieces.
- Pour hot water over the matzah, and immediately drain the water.
- Whisk the eggs with a fork and add the salt.
- Mix the whisked eggs with the moistened matzah.
- Heat oil in an 8-inch frying pan over medium-high heat.
- Press the matzah-egg mixture into the pan to form a large pancake.
- Cook for 3 minutes on one side until golden brown.
- Use a large plate to carefully flip the pancake and cook the other side for 3 more minutes, until browned.
- Slide the matzah babka onto a plate and enjoy!
Notes
- For extra flavor, you can sprinkle cinnamon or sugar on the Matzah Babka before serving.
- Serve with a side of jam or sour cream for a delicious twist!
Nutrition
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