HOW ABOUT SANDWICHED AROUND A HERSHEY BAR & DEEP-FRIED?:

Bread of a feast (Stephanie Shapiro, Baltimore Sun)

Thick and thin, round and square, plain and gourmet, rolled by hand and machine, matzo has been adapted to meet the needs of Jewish settlements from the Venetian Ghetto to the deep South to Zabar's on New York City's Upper West Side.

Despite matzo's burgeoning variety, there is a growing demand for genuine Passover bread, baked in haste as it was so long ago. "I've been selling flatbreads all my life and [handmade] shmurah is the real thing," says Baltimorean Eli W. Schlossberg, a veteran of the gourmet- and kosher-food industries. It most resembles "the matzo that the Jews ate when they left."

Shmurah, or "guarded" matzo, prepared by and for Orthodox Jews under rabbinic scrutiny, offers the same artisanal appeal as the baguettes and focaccias produced in upscale bakeries. [...]

Matzo brei

Makes 4 servings

Ingredients

4 matzo squares
3 cups water
4 eggs
1/2 tsp. salt, plus more to taste
1/4 tsp. pepper, plus more to taste
4 Tbsps. butter

1. Break the matzo into roughly 3-inch pieces and place in a large mixing bowl. Add water. Let soak about 20 minutes or until matzo is completely soft. Drain in a sieve. Then, using your hands, press all the water out of the matzo pieces.

2. Scramble eggs in another mixing bowl. Add drained matzo. Mix well. Add 1/2 tsp. salt and 1/4 tsp. pepper.

3. Heat butter in a large skillet until bubbling but not brown. Add matzo-and-egg mixture. Fry over medium heat until golden brown, about 5 minutes on one side, then flip over and fry until golden brown, approximately another 5 minutes. Check seasonings and add salt and pepper to taste.