A matzah recipe that transforms the unleavened Jewish flatbread into a light eggy dish flavored with orange zest, cardamom, and creamy ricotta.
- 4 matzahs, any kind
- 1/2 cup milk
- 4 eggs
- 2 teaspoons vanilla
- 1 teaspoon ground cardamom
- 3 tablespoons sugar
- 1 orange, zested and juiced
- 1/2 cup ricotta cheese
- 2 tablespoons butter
Roughly break each matzah into several pieces. In a shallow dish, pour the milk over the matzah, tossing occasionally.
In a separate bowl, whisk the eggs, vanilla, cardamom, sugar, orange zest and ricotta. After 10 minutes or once the matzahs have softened, drain out any remaining milk from the matzah and toss with the egg mixture.
Melt the butter in a medium sized pan over medium heat, then add the matzah batter. Cook, covered, over low heat for about 10 minutes. Remove the cover and cook another couple of minutes until entirely set.
Remove from heat, sprinkle with the orange juice and slice. It’s best served immediately.
Be careful that your heat isn't too high and you don't wander too far as it cooks, as the mixture can burn easily. Just keep an eye and nose on things and you'll be fine.
- Category: Brunch
- Cuisine: Jewish
Keywords: matzah, orange, eggs, vanila, cardamom