Making The Most Of Matzoh

Diana Helfand
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Wednesday - March 28, 2007
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Andrew and Arlette Meader took a major trip to Australia in January, exploring Melbourne before heading to a myriad of arts events at the Sydney Festival.

It’s no wonder the Kailua couple sought an arts-related vacation. Andrew heads Meader Arts and Honolulu Box Office, and produces many major events such as the recent Nuuanu Avenue Mardi Gras celebration. He is also managing ticket sales for the upcoming Diamond Head Crater Celebration on May 19. In between, he finds time to direct mystery dinner theatre shows for Dave & Busters, and to perform his David Sedaris Santaland Diaries at Manoa Valley Theatre.

Arlette, an environmental scientist at Belt Collins by day, also is a spectacular dancer who’s been in such shows as Follies and Chicago at Diamond Head Theatre and Cabaret at Manoa Valley Theatre. Next on the Meader home calendar is Altar Boyz, the hilarious off-Broadway musical at the Hawaii Theatre, April 18-22. Altar Boyz is a spoof that pokes fun at everything from American Idol to boy bands.

This recipe is dedicated to the Meaders.

Passover is being celebrated next week, but you don’t have to be Jewish to enjoy this dish. It is somewhat like French toast, but without the bread. I have added apples to make it tastier, and served with some jam alongside it is a treat, even popular with keiki.

Matzoh (also spelled matzos and matzah), which is served during Passover, is unleavened “bread” that looks like a big cracker. It is traditionally made with only flour and water, but there are egg and onion varieties. It is a symbol of the “bread” that was baked in haste by the Israelites (Jewish slaves) as they fled Egypt; Jews do not eat any leavened foods during Passover. It is sold in most supermarkets during Passover, or in the ethnic food sections during the rest of the year.

Passover celebrates the freedom of the Israelites from Egypt during the reign of Pharaoh Ramses II. During Passover, families have Seders where the story of Passover is told, and special foods, customs and songs are enjoyed.

To read more about Passover visit



* 4 pieces egg or plain matzoh
* 1 whole egg plus 5 egg whites
* 1/4 teaspoon cinnamon
* 1 Delicious apple, chopped finely
* dash salt and pepper
* butter-flavor Pam cooking spray

Break up the matzoh into small pieces and soak for a few minutes in hot water to soften slightly. Squeeze out water and place on paper towel to drain. Beat eggs and whites until frothy. Add cinnamon, apple and salt and pepper; mix to combine. Mix in matzoh. Coat skillet with cooking spray and heat for a minute. Pour matzoh mixture into pan and cook until lightly browned on one side. Turn and cook on other side. Serve hot with jam, or sprinkle with sugar.

Makes four servings.

Approximate Nutrition Information Per Serving (based on using plain matzoh):


FAT: 2 grams

CHOLESTEROL: 60 milligrams

SODIUM: 50 milligrams (depends on salt added)

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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