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Ask A Chicago Expert: Best Matzo Recipes For Passover

Matzo
(Photo Credit: GIL COHEN-MAGEN/AFP/Getty Images)

Matzo, or unleavened bread, isn't just a symbol during Passover — it's an important part of the traditions too. It can be served in a variety of ways, perhaps best known in a matzo ball. While every family has their own version or special recipe for matzo balls, two chefs in Chicago offer not only their tips, but also a recipe to help you celebrate the Seder this year.

Chef Michael Kornick
MK Restaurant
868 N. Franklin St.
Chicago, IL 60610
(312) 482-9179
www.mkchicago.com

A nationally recognized restaurant, MK restaurant in River North — with Chef Michael Kornick at its helm — is all about ingredients. Kornick even describes the restaurant as "mom and pop." Here, he shares one of his most important tips when it comes to matzo.

Tip: Cooking With Matzo Is All About Moisture.

"How I preserve the texture and flavor is to allow the moistening liquid to be supportive of the main part of the dish. For matzo hash browns, I like to use just a little water to soak the crumbled matzo half way, then crisp in hot olive oil with salt, garlic and pepper to serve with eggs instead of the sweet fried matzo dish, which I soak in eggs and milk and fry in butter into thin pancakes to serve with maple syrup."

Bebe's Kosher Deli
(Photo: Bebe's Kosher Deli's Facebook)

Chef Aaron Gordon And General Manager Joshua Weisel
Bebe's Kosher Deli
131 N. Clinton Ave. (Inside the French Market)
Chicago, IL 60661
(312) 207-0572
www.bebeskosherdeli.com

Chef Gordon and Manager Weisel may have started cooking together while they studied overseas in Israel during their leap year, but their history and experience with food goes back even further. Gordon has cooked professionally since he was 16 and graduated from the Center for Kosher Culinary Arts in Brooklyn, NY. Weisel has a background in working in both the front and back of the house, particularly in kosher restaurants. With Bebe's Kosher Deli — the only certified Kosher deli in downtown Chicago — they serve both breakfast and lunch, while also offering catering. While they won't be open over Passover, Chef Gordon offers some important tips related to matzo, as well as some of his recipes.

Tip: Always Beat The Eggs Until They're Fluffy!

"My mother always stressed beating the eggs until fluffy before incorporating the dry ingredients and leaving the lid on the entire cooking time. No peeking! These steps ensure your incorporating air into the Matzo Ball mix before cooking. And not releasing the steam by removing the lid, will make sure they stay fluffy."

Recipe: Matzo Balls

Ingredients

  • 4 large eggs, slightly beaten
  • 2 tbsp chicken fat ( or vegetable oil)
  • 1 cup Matzo meal
  • 2 tbsp Kosher salt
  • 2 tbsp chopped parsley
  • 1 gal. salted water

Directions

1. Beat the eggs and fat together in a medium bowl.
2. Into the egg and fat mixture, stir the matzo meal, as well as the salt and parsley.
3. Cover the mixture and refrigerate for 30 minutes.
4. Bring the water to a rapid boil.
5. Form the mixture into balls about the size of a golf ball and roll it together to form a smooth outer skin (think meatballs!)
6. Carefully place the formed matzo balls into rapidly boiling water and simmer with the lid on for 25-30 minutes.
7. Drain and rinse the matzo balls of the salty cooking liquid, and then place in chicken soup and enjoy!

Related: Best Bakeries In Chicago For Passover Desserts

Tip For Matzo Brei: It's All About The Toppings!

Chef Aaron recommends using caramelized onions, sour cream, chopped parsley, applesauce, cheese, or jam to go with your matzo brei.

Tip: Don't Oversoak The Matzo

"The trick here is not over-soaking the matzo, it should still have some texture. It's also important to strain it really well in order to prevent soggy matzo brei!"

Recipe: Matzo Brei

Ingredients

  • 4 pieces of matzo, crushed
  • 4 eggs, beaten
  • Water
  • Salt and pepper
  • 2 tbsp oil for frying

Directions

1. Soak the crushed matzo for 3 minutes and drain well.
2. Combine the matzo with beaten eggs.
3. Add salt and pepper to taste.
4. Heat oil and fry matzo/egg batter like a pancake until golden brown and enjoy with some of the toppings suggested above!

Related: Ask A Chicago Chef: Best Latke Recipe For Hanukkah

Elizabeth SanFilippo is a freelance writer, who enjoys trying new foods from all over the world. But her favorite city for culinary treats will always be Chicago. When not blogging about food, she's working part-time at a culinary vacation company, The International Kitchen, based in the Windy City, as well as repping Younique cosmetics and skincare products. Some of her writing can be found at Examiner.com.

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