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    You are in: Home / Recipes / Matzo Brie Recipe
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    Matzo Brie

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on April 21, 2004

      This is the recipe that I always use, but add a dash of cinnamon instead of the pepper. We like our matzah brie latke sized, not in one plate-sized piece, and drenched in honey. We've got plenty of matzah left over from Passover, so this is a good idea for an easy supper dish this evening, it's not just a breakfast dish.

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    • on April 20, 2004

      This is the traditional FRIED MATZO. It's a dish that's been around since the beginning of time.

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    • on March 21, 2008

      Just saw your recipe and wanted to tell you this is the way we sometimes make it and other times I soak the matzo in water and add grated onions - we loved it at our home and now we make it here at the home. I am converting everyone here just to eat a little more Jewish. Thank you for posting this, Diane

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    • on December 18, 2006

      I ate this a lot for breakfast as a kid. I eat it with butter and maple syrup, like you would with pancakes or French toast. Not traditional, but tasty. :-)

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    • on April 17, 2006

      This is a traditional Matzah Brie. We often add cheese and slivered green onions. This would be a dairy Matzah Brie. Served with left over Charoset and fresh fruit. Thanks for adding this recipe!!

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    Nutritional Facts for Matzo Brie

    Serving Size: 1 (78 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 157.6
     
    Calories from Fat 46
    29%
    Total Fat 5.1 g
    7%
    Saturated Fat 1.9 g
    9%
    Cholesterol 162.9 mg
    54%
    Sodium 67.8 mg
    2%
    Total Carbohydrate 19.2 g
    6%
    Dietary Fiber 0.6 g
    2%
    Sugars 0.3 g
    1%
    Protein 7.8 g
    15%

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