Illustrations by John Burgoyne   (Photo: Hannah Whitaker)

Passover arrives this week, and with it, for the observant, matzo at every meal. The unleavened bread gets a lavishly unorthodox treatment in JoeDoe chef-partner Joe Dobias’s dessert matzo brei, which he enriches with quark (a soft, unripened cheese), sweetens with honey and cinnamon, and garnishes with raisins and chocolate.

Joe Dobias’s Matzo Brei

8 large eggs
1/2 cup honey
1/2 cup quark, divided
1 teaspoon cinnamon, plus more for garnish
2 tablespoons butter or oil
4-6 unsalted matzo (Dobias uses Streit’s)
1/2 cup golden raisins, rehydrated in boiling water
bittersweet chocolate for shaving

(1) Crack the eggs into a large bowl. (2) Beat eggs with honey, ¼ cup of the quark, and cinnamon until well incorporated. Heat large nonstick skillet over medium-high heat, add butter to melt. (3) Crumble matzo into egg mixture and let soak for 1 to 2 minutes. Add to pan and cook, stirring with a spatula for approximately 5 minutes, or until eggs reach a soft scrambled consistency. Transfer eggs to serving plate, sprinkle with additional cinnamon if desired, and garnish with remaining quark, raisins, and shaved chocolate. Serves 4.

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