Algerian Passover Matzoh and Pea Omelet

Djiadjia Tairat

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
  • 2 cups water
  • salt and freshly ground black pepper to taste
  • 1 bay leaf
  • 1 teaspoon sweet paprika
  • 1 small dried red pepper, crushed, or ½ teaspoon red pepper flakes
  • 1 teaspoon ground caraway or cumin
  • 4 matzoh, broken into small pieces
  • 1 pound green peas, shelled and blanched (about 1 cup)
  • 6 eggs, beaten


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 the rest of the eggs can run underneath. When the omelet is set but still quite moist, loosen the sides with a spatula, slide it onto a plate, and serve at once.