Matzo Brei with Tahini, Silan, and Pistachios
I’m sure this will annoy some people (sorry!), but there aren’t precise measurements for making this matzo brei. Obviously measurements tend to matter, and can be make or break with something like sourdough or cookies, but I’ve never used them for this recipe. Maybe I shouldn’t even refer to it as a “recipe” since it’s more of a loose overview of how to make something tasty in a certain format - an eggy, sweet matzo. There are a couple reasons for the lack of precision, the first being that it always turns out well even if one time is a bit sweeter or nuttier than another. Secondly, I’ve always made this while half asleep still, brewing coffee at the same time, talking to my family, and cruising through the prep without paying too much attention. I recommend making it in that same way: a loose, leisurely, weekend sort of cooking in which you (hopefully) enjoy the process and the outcome in equal measure.
Ingredients
3 large eggs
just shy of 1 cup milk (milk alternative is fine!), divided
2 generous pinches of sea salt, divided
pinch of sugar
3 sheets matzo, broken up into large chunks
a couple tablespoons butter (butter alternative is fine!)
about 1/2 cup tahini
a couple pinches of cinnamon
a few drops vanilla
silan
a handful of toasted, chopped pistachios
Directions
Whisk the eggs, 1/2 cup of the milk, salt, and sugar in a medium bowl until combined. Add the matzo and mix well to coat. Let the mixture soak until it’s absorbed some of the egg mixture, but hasn’t gone completely soggy, about 3 to 5 minutes.
Meanwhile, stir together the tahini, just under a 1/2 cup of milk, a pinch of salt, cinnamon, and vanilla. The mixture should be thicker than water, but not so thick that it can’t be easily poured.
Next, place a medium nonstick pan over medium heat, add in the butter and coat the pan.
Add the matzo, taking care not to dump in all of the egg mixture with it. Cook, stirring frequently, until it begins to brown at the edges, about 5 minutes at most.
Plate the matzo and garnish with the tahini mixture, silan, and pistachios. Serve immediately.