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I couldn’t let Passover go by without sneaking in one matzah recipe. Traditional matzah brie is laden with sugar and jam and hardly suitable for dinner. This revamped version combines another Jewish staple – smoked meat – with the crunch of matzah and the sweetness of caramelized onions. This easy recipe will have you craving Passover year round.

When buying smoked meat, make sure to check the ingredients to avoid nitrates and other artificial ingredients. Go for products that only containing salt, smoke and seasonings.

Makes four generous servings.

1/2 lb. smoked beef diced into cubes (corned beef and pastrami work very well)
2 onions, halved and sliced
6 sheets of matzah, crumbled
1 1/2 cups very warm water
3 large eggs, beaten
2 tbs. butter
Olive oil
Salt and pepper
Sour cream and chives for serving

1. In large pan, drizzle olive oil and heat til shimmering.
2. When oil is ready, add in diced meat, cooking til crisp and fat is rendered.
3. When meat is done, set aside and drain on paper towel.
4. In the same pan, add onions and salt. Cook over low heat until soft and golden, about twenty minutes. Stir frequently.
5. Meanwhile, soften crumbled matzah while warm water. Toss to incorporate water completely.
6. Coat matzah with beaten eggs.
7. When onions are completely soft, add the butter to the pan.
8. Stir in matzah when butter is melted.
9. When matzah is browned and crisped, removed from heat and toss with meat.
10. Top with sour cream and chives.

Chag Sameach!