Ingredients:

– Matzoh bread

– Eggs

– Salt & Pepper

Steps

D.F. – “Some people do it differently, but my family – you start with one board of matzoh per egg, so – if you have two boards of matzah, that’s two eggs, and a bowl of warm water uh:

– First you need to crack the matzoh boards to reasonable sizes

– And then soak them in the water; wait until it’s, like, not super soft, but you could see some mush there.

– Then drain it from the water, make sure there’s no water left, and then:

– Go mix your eggs (usually while the matzah is soaking), put some salt and pepper in there

– And then, you pour the egg on top of the drained matzoh,

– Mix it within the drained matzoh, prep your stove,

– YOU CAN scramble it or have it pancake style, (my grandpa likes it pancake style, but I’m not about that life, I like it scrambled.

– You must wait for the matzah brie to fully cook.

– I hate it when the brie is like eggy and not cooked, it’s disgusting, so wait until it is fully cooked.

– When it’s done, serve it however, but make sure you have some good jam.  I’m a big blueberry jam person, but you do you.

This is a good way for this person, D.F., to get in touch with her own culture.  Her being Jewish has always been a huge part of her identity, and she externalizes that identity whenever she can.  If that means preparing this dish, along with others she likes, as often as she can, then that is how she portrays herself to the world.

I found this very interesting, because; while my family on my father’s side is jewish, I had never heard of this recipe before this person’s interview.  The ingredients in the dish remind me of my own family, and the times I spent with them during the holidays, but that combination of ‘foods’ was totally foreign to me.  So, n0w that I’ve heard about it, I feel almost as if I’m more encouraged to explore my own identity, and ask the people I’m close with how they portray themselves to others, including me.