This matza babka will become a Passover staple that you’ll look forward to every year! Everything from the savory flavor to the soft texture makes it a treat. And best of all one box of matza makes eight servings.
What is matza babka?
Matza babka is made in the style of a babka but out of matza. It’s layer upon layer of matza mixed with eggs, lightly fried to perfection. It can be used as “bread” on Passover when it’s customary for Jewish people not to eat bread.
ingredients:
Matza
Eggs
Water
Oil
Salt
How to make matza babka:
- Break pieces of matza into a big bowl.
- Add eggs, water, and salt, and mix well.
- Add oil to a non-stick pan.
- Pour matza mixture into the hot pan and fry.
- Flip the matza over using a plate, and slide it back into the pan.
Flipping the babka:
Because the matza babka gets cooked as one big piece, it’ll need to be flipped in one shot. We found that the best way to do this is by placing a stainless steel plate over the babka, flipping it, and then sliding it back into the pan.
When you do this step be careful because the pan and babka will both be very hot. So use an oven mitt to hold the handle of the pan and hold the plate very tightly over the babka.
To see exactly how we do this you can watch the video on our Instagram account.
This is a gebrokts dish:
We did want to point out that this is a gebrokts dish. Gebrokts means that matza was soaked in some sort of liquid, which some people don’t eat on Passover.
There are many different customs; some people will only eat gebrokts towards the end of Passover, some people eat it throughout Passover, etc.
So do whatever works for you, we just wanted to mention it so that you’re aware.
what to serve with matza babka:
Matza babka is delicious on its own but it’s also a great dish to have for breakfast. You can top it with maple syrup and have some berries and coffee on the side.
Some more ideas include topping the babka with jam and cheese, or having a yogurt on the side for some protein. The options are endless and exciting!
try some of our other Passover recipes:
Matza Babka
Ingredients
- 1 box matza (one pound)
- 6 eggs, beaten
- 1/2 teaspoon salt
- 2 cups boiling water
- 2 tablespoons olive oil
Instructions
- Using your hands, break the matza into many small pieces right into a big bowl.
- Add the eggs, hot water and salt. Mix well with a spoon until the matza is fully coated and even a little bit soggy.
- Add olive oil to a 12" non-stick pan and heat it on a medium flame.
- Add the matza mixture to the pan and smooth out the top.
- Cook for around 8 minutes with the pan covered. If you don't have a cover you can use a piece of foil.
- When you're ready to flip the babka, place a plate over the pan, flip the pan, and then slide the babka back into the pan to cook the other side.
- Just make sure to use an oven mitt to hold the handle of the pan and be careful when flipping it that nothing should go flying.
- Cook for another 8 minutes and transfer back to the plate.
- Serve with maple syrup, honey, or jam.