Many communities, chassidic ones in particular, have the custom to refrain from eating gebrokts on the first seven days of Passover. Gebrokts is a Yiddish word that refers to matzah that has come in contact with water. It literally means “broken,” and it has come to mean “wet matzah” because matzah is usually ground or broken up into crumbs before it is mixed with water.

For more info on Matzah not getting wet see this article

- At Chabad we are careful about gebrokts but you can make these for the last day of passover - and serve it at your Moshiach Meal (RSVP for Harford Chabad Moshiach Meal here)

Lettuce and Fennel Salad

Yield: 6 servingsTime: 30 min

From: https://www.jewishfoodsociety.org/recipes/lettuce-and-fennel-salad

Ingredients

• 1 head romaine lettuce, cut in 1" pieces
• ¼ red onion, finely sliced
• 2-3 fennel bulbs, finely sliced lengthwise
• Chopped fennel fronds (optional)
• 2 garlic cloves, finely chopped
• 2 ½ tablespoons olive oil
• ½ tablespoon honey
• ½ lemon, juiced
• ¾ teaspoon kosher salt
• 1 piece matzo shemura

Preparation

• Step 1

  Add all the ingredients except the matzo into a mixing bowl. Toss the salad to distribute everything evenly and to coat the ingredients with dressing. 

• Step 2

  To serve: break the matzo into small pieces over the salad.

Alison Roman's Matzo Brei (Fried Matzo)

Yield: 4 servings

From: https://www.jewishfoodsociety.org/recipes/alison-romans-matzo-brei-fried-matzo

Ingredients

• 4 tablespoons (½ stick) unsalted butter
• 1 medium yellow onion, thinly sliced
• Kosher salt and freshly ground black pepper
• 4 salted matzo boards (unsalted will work, too, just be sure to compensate by adding salt when making it)
• 6 large eggs
• Sour cream and applesauce, for serving

Preparation

• Step 1

  Melt the butter in a large skillet over medium heat. Add the onion and season with salt and pepper. Cook, stirring occasionally, until the onions have caramelized and softened completely, about 15 minutes; don’t rush this part! Low-and-slow caramelized onions are key to its deliciousness. Remove from the heat and set aside while you deal with the matzo.

• Step 2

  Soak the matzo in a large bowl of warm water for a few seconds to soften and just soak through (leave them in there too long and they’ll fall apart). You’ll know they’re properly soaked when they are soft and no longer snap like a cracker. Drain the matzo in a colander.

• Step 3

  Beat the eggs in a large bowl and season with salt and pepper. Add the soaked matzo and, using your hands or a spatula, stir to coat so that all the matzo is evenly coated with the egg mixture. Let this sit for 2 to 3 minutes.

• Step 4

  Return the skillet to medium-low heat and add the matzo mixture to the caramelized onions; season again with salt and pepper. Cook, scraping the bottom of the skillet occasionally, almost like you’re making a soft scramble. Cook until the eggs are just set, then remove the skillet from the heat (they will continue to cook off the heat).

• Step 5

  Transfer the matzo brei to a large bowl (or serve straight from the skillet) and serve with plenty of sour cream and applesauce.