New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.



Illustrations by John Burgoyne  

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, 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.


Current Issue
Subscribe to New York

Give a Gift