Gebrochts
Gebrochts, meaning 'broken' in Yiddish, is a traditional Ashkenazi Jewish dish made by soaking or cooking matzo (unleavened bread) in liquid like broth or water. It is typically prepared during Passover as a way to use leftover matzo, often combined with ingredients like onions, eggs, or schmaltz (rendered chicken fat) to create a soft, porridge-like or casserole-style dish.
🍽️ Nutrition at a glance
Gebrochts is primarily a high-carbohydrate dish from the matzo, with moderate fat if schmaltz or oil is used, and some protein from eggs or broth. A typical serving provides roughly 200-300 calories, along with iron and B vitamins from the enriched matzo.
Nutrition breakdown
| Calories | 190 kcal |
| Protein | 6 g |
| Carbs | 38 g |
| Fat | 0.5 g |
| Fiber | 2 g |
| Sugar | 0 g |
| Sodium | 10 mg |
| Iron | 2.5 mg |
| Thiamin (B1) | 0.3 mg |
| Niacin (B3) | 3 mg |
| Folate | 60 µg |
| Selenium | 12 µg |
| Phosphorus | 60 mg |
| Magnesium | 15 mg |
| Copper | 0.15 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Gebrochts is a humble, resourceful dish that transforms simple Passover staples into comfort food, reflecting Ashkenazi culinary traditions of minimizing waste. Nutritionally, it offers a quick energy boost from carbs, but its soft texture makes it a gentle option during the digestive rest often associated with the holiday.
AI estimate may be inaccurate · Terms