Algerian Passover Matzoh and Pea Omelet

Djiadjia Tairat

Preparation info
  • Serves


    • Difficulty


Appears in
Saffron Shores: Jewish Cooking of the Southern Mediterranean

By Joyce Goldstein

Published 2002

  • About

Leone Jaffin’s Aunt Colette gave her this recipe for a Passover omelet. Instead of cooking the omelet in oil, she uses meat drippings; you can use chicken fat as well. The addition of garlic and hot pepper makes this a very lively version of matzoh brei.


  • 5 tablespoons meat drippings, chicken fat, or peanut oil
  • 6 to 8 cloves garlic, coarsely chopped


In a sauté pan or skillet, heat the drippings, fat, or oil over medium heat. Add the garlic and sauté for 2 minutes. Add the water, salt, pepper, bay leaf, paprika, red pepper, and caraway or cumin. When the liquid boils, add the matzoh and peas. Cook until most of the water is absorbed, about 10 minutes.

Pour the eggs over the matzoh. Using a fork, pull the sides of the omelet in so th