# Gluten-Free Matza Brei, Savory and Sweet, with Braised Greens > Golden shards of matza and tender egg make room for both sides of the sweet-or-savory argument. Salmon roe, dill and sharp horseradish brighten the savory portion, while date-and-walnut charoset and a little maple syrup finish the sweet bites; garlicky greens and cold sauerkraut keep the plate lively. - URL: https://www.chezjk.com/recipes/gf-fried-matza-matza-brei-savory-sweet-plate - Author: Jonathan Katzman - Cooked and photographed: 2025-04-14 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, pescatarian ![Gluten-Free Matza Brei, Savory and Sweet, with Braised Greens](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fafefbbf83cc60fd2.jpg) ## Gluten-Free Matza Brei A brief soak softens the matza without dissolving it. Frying in a broad layer, then turning in large sections, gives crisp edges and tender pockets of egg rather than a uniform scramble. ### Ingredients - 200 g plain gluten-free matza, preferably sturdy potato-and-tapioca-based sheets - 6 large eggs - 2 tablespoons water - 1/4 teaspoon fine sea salt, or less if the matza is salted - 3 tablespoons ghee, divided ### Instructions 1. Break the matza into roughly 1½–2-inch pieces and place in a colander. Run warm water over it for 10–20 seconds, then drain for 2 minutes. The pieces should begin to bend but remain intact. 2. Whisk the eggs with the water and salt in a wide bowl. Fold in the drained matza and let stand for 1–2 minutes, just until the egg coats and lightly penetrates the pieces. 3. Heat half the ghee in a large nonstick or well-seasoned skillet over medium heat. Add half the mixture in a loose, fairly even layer and cook undisturbed for 2–3 minutes, until the underside is golden. 4. Turn in broad sections with a spatula, allowing some pieces to break apart. Cook another 2–4 minutes, folding only as needed, until the eggs are fully set but still tender and the matza has browned edges. 5. Transfer to a warm platter and repeat with the remaining ghee and mixture. Reserve roughly one-quarter for the sweet serving and keep the remainder for savory toppings. ### Notes - Gluten-free matza varies greatly: very thin sheets may need only a quick rinse, while thick sheets may need up to 30 seconds. Stop wetting before they become mushy. - For Passover observance, choose matza and other packaged ingredients certified for your practice; gluten-free does not itself establish Passover suitability. ## Savory Sour Cream, Horseradish, Salmon Roe and Dill Cool sour cream softens the horseradish heat, while salmon roe brings briny bursts against the crisp, warm matza. Keeping the condiments separate lets each bite have a different balance. ### Ingredients - 3/4 cup sour cream - 1/4 cup prepared white horseradish, gluten-free, drained if watery - 100 g salmon roe, gluten-free - 1/4 cup loosely packed fresh dill fronds, roughly chopped ### Instructions 1. Keep the sour cream and salmon roe refrigerated until serving. Drain any excess liquid from the horseradish. 2. Spoon the sour cream and horseradish beside the savory matza brei. Scatter the roe and dill over the warm brei just before eating. ### Notes - Do not fry or stir the roe into the hot pan; its texture is best preserved as a finishing garnish. ## Garlicky Braised Chard A short covered braise makes the greens silky while the stems retain a little bite. Lemon lifts their earthy flavor without competing with the sauerkraut. ### Ingredients - 2 bunches Swiss chard, about 1½ pounds - 2 tablespoons olive oil - 4 garlic cloves, thinly sliced - 1/3 cup water - 1/4 teaspoon fine sea salt, plus more to taste - 1 teaspoon lemon juice, plus more to taste - to taste freshly ground black pepper ### Instructions 1. Separate the chard stems from the leaves. Thinly slice the stems and cut the leaves into broad ribbons; wash well. 2. Warm the olive oil in a wide saucepan over medium-low heat. Add the garlic and cook for 1–2 minutes, until fragrant and just beginning to turn pale gold. 3. Add the stems and salt and cook for 3 minutes. Add the leaves in batches, turning until wilted. 4. Pour in the water, cover and simmer over low heat for 8–10 minutes, until the leaves are tender and dark green. 5. Uncover and cook off excess liquid for 2–3 minutes. Finish with lemon juice and pepper, adjusting the salt so the greens are gently seasoned alongside the salty garnishes. ## Sephardic-Style Date, Raisin and Walnut Charoset Dates bind the mixture into a rich, spreadable paste, while raisins and walnuts keep it textured. A little citrus balances the dried fruit so the maple syrup can remain a light finishing touch. ### Ingredients - 100 g pitted soft dates, chopped - 35 g raisins - 1/4 cup unsweetened grape juice - 40 g walnuts, finely chopped - 1/4 teaspoon ground cinnamon - 1 teaspoon finely grated orange zest - 1 teaspoon lemon juice - 1 pinch fine sea salt - 4 teaspoons pure maple syrup, for serving ### Instructions 1. Combine the dates, raisins and grape juice in a small saucepan. Bring to a gentle simmer, cover and cook over low heat for 4–5 minutes, until softened. 2. Mash with a fork into a coarse paste, leaving some raisin and date pieces intact. If dry, add water a teaspoon at a time until spoonable rather than runny. 3. Remove from the heat and stir in the walnuts, cinnamon, orange zest, lemon juice and salt. Let cool until warm or room temperature. 4. Spoon a small amount onto each sweet portion of matza brei and finish with 1 teaspoon maple syrup per person. ### Notes - This makes about 1 cup; serve any extra at the table rather than weighing down the crisp matza. ## Sauerkraut Cold, crunchy sauerkraut supplies a sharp contrast to the rich egg, sour cream and warm greens. ### Ingredients - 1½ cups plain gluten-free sauerkraut ### Instructions 1. Drain the sauerkraut lightly without squeezing it dry. 2. Serve cool in a separate mound beside the greens, keeping its brine away from the crisp matza. ## Overall Timing / Workflow The charoset and greens can wait briefly, but the matza brei is best eaten straight from the skillet. Setting out the cold garnishes first makes that possible. ### Instructions 1. 0:00 — Start the charoset, then wash and cut the chard while the fruit softens. 2. 0:10 — Finish the charoset and begin braising the greens. 3. 0:15 — Chop the dill, drain the sauerkraut and horseradish, and portion the cold garnishes. Keep the roe and sour cream chilled. 4. 0:25 — Finish the greens and hold covered over very low heat. Warm the serving plates. 5. 0:30 — Briefly wet the matza, combine with the eggs and fry in two batches. 6. 0:45–0:50 — Plate immediately, adding the roe and cold condiments last. ## Plating Separate sweet and savory areas preserve their distinct flavors and keep wet garnishes from softening every crisp edge. ### Instructions 1. Give each plate a generous savory portion of matza brei and a smaller sweet portion, leaving a little space between them. 2. Scatter roe and dill over the savory portion, with sour cream and horseradish alongside rather than spread over the entire surface. 3. Add separate mounds of braised greens and sauerkraut at the top of the plate. 4. Spoon charoset onto the smaller portion and drizzle lightly with maple syrup. Serve immediately. ## Leftover Path Storing each element separately protects the matza from moisture and keeps the cold garnishes fresh. ### Instructions 1. Refrigerate cooked matza brei and greens in separate airtight containers within 2 hours; use within 3 days. Refrigerate charoset separately and use within 5 days. 2. Reheat the brei in a lightly greased skillet over medium-low heat, turning gently until hot throughout and crisp at the edges. Reheat the greens separately with a splash of water. 3. Keep sour cream, horseradish, sauerkraut and roe in their own refrigerated containers. Follow the roe package's opened-storage guidance and add it only after reheating. 4. Serve leftover charoset with freshly crisped matza or as a topping for plain yogurt. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.