Matzah Brei Sri-Lankan Style

In the spring of 2011, JCC Manhattan held a contest for the best recipe using matzah. Many matzah ball and kugel recipes were submitted, all good, but this one for matzah brei with a Sri-Lankan flair won us over. Featuring red peppers and cabbage and flavored with sweet spices and jalapeños, the dish will add variety to your Passover menus.

SERVES 8

3 matzahs, broken into medium-size pieces

3 tablespoons grapeseed or safflower oil, plus more as needed

1 tablespoon crushed cumin seeds

1 tablespoon crushed mustard seeds (optional)

¼ teaspoon turmeric (optional)

2 bunches scallions, white and light green parts, chopped (about 1 cup)

2 jalapeño peppers (about 1½ ounces), seeded and finely chopped

10 to 12 fresh curry or basil leaves

1 pound napa cabbage, shredded (about 6 cups)

1 medium red bell pepper, roughly chopped (about 1 cup)

Kosher salt

4 extra-large eggs, lightly beaten and salted

1 cup chopped cilantro

Place the matzahs in a medium bowl and cover with cold water, making sure all of them are covered. Set aside to soak for 5 minutes.

Meanwhile, heat the oil in a 14-inch or large nonstick pan over medium-high heat. Add the cumin seeds, and mustard seeds and turmeric, if using. Cook until the spices darken slightly and become fragrant, 3 to 5 minutes. Add the scallion, jalapeños, and curry or basil leaves and sauté until soft but not browned, about 5 minutes. Add the cabbage and sauté until wilted, 5 to 10 minutes. (The cabbage may be sautéed until it is slightly browned to add a caramelized flavor, if you like.) Add the bell pepper and sauté until it begins to soften, about 5 minutes. Season with salt.

Drain the matzahs, squeeze out their liquid, and add to the pan. Let the matzahs rest in the pan undisturbed until they start to dry out, 3 to 5 minutes. Stir-fry until the matzahs begin to crisp and brown, 10 to 15 minutes. Use the back of a wooden spoon to scrape up any crispy bits.

Push the mixture to one side of the skillet. Add a bit of oil to the cleared side and pour in the eggs. Let the egg cook undisturbed for about 1 minute, then mix the eggs until scrambled, about 30 seconds. Stir the scrambled eggs into the other ingredients, garnish with the cilantro, and serve.