A nonprofit, independent news source to inform, inspire, educate and connect the St. Louis Jewish community.

St. Louis Jewish Light

A nonprofit, independent news source to inform, inspire, educate and connect the St. Louis Jewish community.

St. Louis Jewish Light

A nonprofit, independent news source to inform, inspire, educate and connect the St. Louis Jewish community.

St. Louis Jewish Light

The bread of our affliction now comes in varieties that wont afflict those on a gluten-free diet. Photo: Fishman/Ullstein Bild via Getty Images

A primer on gluten-free matzah

By Gabe Friedman, JTA April 6, 2017

NEW YORK — Gluten-free matzah might sound like a bad joke — after all, regular unleavened bread tastes pretty cardboard-like already.But for Jews with celiac disease, an autoimmune disorder that can damage one’s intestinal lining, or gluten intolerance,...

Olga Chernov-Gitin is a first-generation American who lives with her husband and two children in Conshohocken, Penn.

I celebrate Passover because my parents couldn’t

By Olga Chernov-Gitin, Kveller via JTA April 21, 2016

My son is 4 ½, a delightful age when he is still full of sometimes grammatically incorrect sentences that provide a glimpse into the magical and unique way that children see the world. In everything, my husband and I look for teaching moments. Our policy...

Dr. Ethan Schuman leads the matzah baking on April 17 at his home in University City.  Below, Michael Oberlander mixes the kosher-for-Passover flour with water in preparing matzah for the holiday, which starts April 22. Photos: Eric Berger

For St. Louis family, homemade matzah is a labor of love

By Eric Berger, Staff writer April 20, 2016

The flames were burning brightly as more than a dozen Jewish males surrounded an oven. They were baking matzah and had only 18 minutes before the grain would ferment and no longer be kosher for Passover.The makeshift oven was comprised of firebricks,...

Sheri Sherman

Sheri Sherman’s Oat Matzah Brei

April 13, 2011

Because these matzahs are more fragile than regular ones, they absorb liquid much faster. Therefore, Sheri suggests soaking them only breifly. 2 eggs 1 sheet oat matzah 1-2 tablespoons butter, for pan Ground flax seed (flaxmeal), for sprinkling, as desired...

Kathleen Sitzer

Kathleen Sitzer’s Matzah Brei

April 13, 2011

1 large onion, peeled and diced Canola oil, for frying 6 eggs 1/2 cup milk Salt, pepper, and garlic powder, to taste 2 cups matzah farfel Chopped tomatoes, green peppers, zucchini, basil, parsley, dill, thyme, optional Parmesan or Romano cheese, optional...

Ken Levine

Ken Levine’s Traditional Matzah Brei

April 13, 2011

6 eggs 1/2 cup whole milk Salt and pepper, to taste Pinch of cinnamon 1 box matzahs, regular or whole wheat 2 tablespoons butter, for frying Fruit jam, preserves, or maple syrup, for serving In a large bowl, whisk together 6 eggs and 1/2 cup whole milk....

Michael Eastman’s Matzah Brei

Michael Eastman’s Matzah Brei

April 13, 2011

Ingredients 3 tablespoons schmaltz 1 1/2 large onions, coarsely chopped 5 sheets of matzah (Michael prefers using onion matzahs), coarsely broken into a medium bowl 1-2 cups warm, chicken broth    Coarse kosher salt and freshly ground black pepper,...

Michael Eastman making his Matzah Brei in his home. Photo: Kristi Foster

Visiting local kitchens for several takes on Passover staple — Matzah Brei

By Margi Lenga Kahn, Special to the Jewish Light April 13, 2011

When it comes to Matzah Brei, that perennial Passover favorite, there seem to be as many versions of this treat as there are Jewish families in St. Louis.  There is something about the combination of matzah and eggs that brings out the creative muse...

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A nonprofit, independent news source to inform, inspire, educate and connect the St. Louis Jewish community.