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Asian-Style Matzah Borekas with Cheddar & Savory Mushrooms

Matzah Brei, Passover Recipes, Asian Fusion Borekas, Mushroom Cheese Pastry

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Asian-Style Matzah Borekas with Cheddar & Savory Mushrooms

Matzah Brei, Passover Recipes, Asian Fusion Borekas, Mushroom Cheese Pastry

PREP time 15 min
cook time 15 min
TOTAL time 30 min
Yield 4-6 Servings
Difficulty Easy

Ingredients

  • Base: 4-5 sheets matzah

  • Binder: 3 eggs, beaten with a pinch of salt & pepper

  • Cheese filling: 1½ cups sharp cheddar cheese, shredded

  • Mushroom Marinade: 250g mushrooms (sliced), 1½ tbsp soy sauce/tamari, 1 tsp sesame oil, ½ tsp garlic powder, ½ tsp ginger paste, 1 tsp chili flakes or sriracha

  • Frying: 2 tbsp butter or oil for frying

  • Garnish: Sliced green onions, sesame seeds, drizzle of chili oil or garlic dip

Method

  1. 01

    Sauté & Marinate Mushrooms: Heat oil in a pan, sauté mushrooms until golden. Add soy sauce, sesame oil, garlic powder, ginger, and chili flakes. Cook for 2-3 minutes until savory glaze forms. Set aside.
  2. 02

    Soften Matzah: Quickly dip matzah sheets in warm water for 10-15 seconds, then wrap in a towel for 5 minutes until pliable.
  3. 03

    Assemble Borekas: Place softened matzah flat. Fill one side with shredded cheddar and marinated Asian mushrooms. Fold in half or roll tightly like a borekas.
  4. 04

    Egg Coating & Fry: Dip assembled matzah pockets in beaten eggs. Melt butter/oil in a pan over medium heat and fry until golden brown and crispy on both sides, with cheese melted inside.
  5. 05

    Garnish & Serve: Top with green onions and sesame seeds. Serve hot as a comforting Saturday morning brunch!

Step by step

Clear process images displayed in the same order as the method.

Heat oil in a pan, sauté mushrooms until golden. Add soy sauce, sesame oil, garlic powder, ginger, and chili flakes. Cook for 2-3 minutes until savory glaze forms. Set aside. 1
Sauté & Marinate Mushrooms:

Heat oil in a pan, sauté mushrooms until golden. Add soy sauce, sesame oil, garlic powder, ginger, and chili flakes. Cook for 2-3 minutes until savory glaze forms. Set aside.

Quickly dip matzah sheets in warm water for 10-15 seconds, then wrap in a towel for 5 minutes until pliable. 2
Soften Matzah:

Quickly dip matzah sheets in warm water for 10-15 seconds, then wrap in a towel for 5 minutes until pliable.

Place softened matzah flat. Fill one side with shredded cheddar and marinated Asian mushrooms. Fold in half or roll tightly like a borekas. 3
Assemble Borekas:

Place softened matzah flat. Fill one side with shredded cheddar and marinated Asian mushrooms. Fold in half or roll tightly like a borekas.

Dip assembled matzah pockets in beaten eggs. Melt butter/oil in a pan over medium heat and fry until golden brown and crispy on both sides, with cheese melted inside. 4
Egg Coating & Fry:

Dip assembled matzah pockets in beaten eggs. Melt butter/oil in a pan over medium heat and fry until golden brown and crispy on both sides, with cheese melted inside.

Top with green onions and sesame seeds. Serve hot as a comforting Saturday morning brunch! 5
Garnish & Serve:

Top with green onions and sesame seeds. Serve hot as a comforting Saturday morning brunch!

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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