I tend to have random urges to cook (or more like realizations that something needs to be made for dinner), so I look for dishes that use ingredients that I can easily find at home. One of these dishes is a Matzo Babka. It’s easy to make, and it is one of those dishes that can last for a couple of days. The other positive is that this dish can be made to be savory or sweet, and you can get creative with the ingredients. My Mom makes this dish all the time around Passover time with different ingredients. Sometimes she makes it with chicken and dill, sometimes with raisins.
I usually try to make a sweet matzo babka (it’s not bad with maple syrup). However, this time around I decided to make a savory version. To make it my own, I decided to include some dried dill weed and some garlic powder.
Matzo Babka
Ingredients:
3 sheets of regular egg matzo (this would make a thin babka, add more matzo for a thicker version)
1 egg
Dried dill weed (to taste)
Garlic powder (to taste)
Salt and Pepper (to taste)
Pam cooking spray
Preparation:
Place matzo sheets in a large bowl and fill with water until matzo is covered. Let the matzo soak in the water. Drain the water once matzos are completely soft. In the same bowl, break up the matzo sheets with a wooden spoon. Mix in the egg, dried dill weed, garlic powder, salt and pepper.
Coat a medium frying pan with cooking spray. Spread the matzo mixture in the frying pan to fill the pan completely, so that the matzo mixture takes on the shape of the pan. Cook in the pan until babka is golden and is lose in the pan. Gently remove the babka from the pan onto a cutting board, cooked side down. Flip the cutting board on to the pan, so that the uncooked side is on the bottom. Cook until the uncooked side is golden and is lose in the pan.
Cut babka into slices. Serve warm or cold.
