Savory Babka Out of Matzo

Berta Lily
by Berta Lily
1 loaf
35 min

Every year for Passover my mom makes a Babka. At least this is what my family calls it but when I googled Babka some pastries came up that don't look the same as the Babka I grew up with. I would call this a matzo savory babka for a more accurate description of the dish.

You start by breaking up some matzo in a bowl and covering with water.

After a few minutes, the matzo will become softer.

Using a plate, squeeze out the excess water that wasn't absorbed.

The matzo will that start to fall apart.

Add 3 eggs, caramelized onions and salt and pepper to taste.

Bake in a covered pan for about 15 minutes on medium heat until it is golden brown and starting to solidify.

Then you will need to flip it to bake the other side. Think pancakes! However, this can be challenging since it is a REALLY big pancake and heavy. My mom usually flips it onto a platter then slides the other side back into the pan.

This is particularly tasty with the Haroset recipe in my last post.


Recipe details
  • 1  loaf
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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  • 1 box matzo
  • 3 eggs
  • 1/2 cup caramelized onions
  • water
  • salt and pepper to taste

break matzo into a bowl and cover with water
after a few minutes, strain excess water and add eggs, onions and salt pepper then mix together
pour into a greased pan and let cook on medium heat for 15 minutes
flip the load and bake the other side for another 10 minutes
  • Con11408061 Con11408061 on May 02, 2022

    This recipe has the same exact ingredients as (what I call) my matzah brie casserole, but I bake mine. Delish!