Sodra is broken-up matza soaked in chicken broth, with eggs and lemon added to the mix in typical Sephardic fashion, maybe dressed with some cheese or a little garlic. It’s an obscure dish, even among Sephardim, included in a couple of Sephardic cookbooks but ignored by most, and not without reason. Don’t be offended, sodra lovers; read on.
Because it’s a traditional dish I see a reason to honor it as a piece of Sephardic heritage, but to be blunt, sodra is just mush. Pablum. Pap. A holiday dish made by people who were either desperately poor, or desperately lacking in culinary skill and imagination, which is the far less likely of the two possibilities.
While there’s no shame in poverty, I see no reason to glorify it or its byproducts, either. Poverty stinks. Going hungry seriously stinks. And certain habits are better left behind when they’ve outlived their necessity. Like prison food. Or Ramen noodles. Continue reading