7 Creative Matzo-Based Recipes for Your Passover Celebrations
Matzo meal and its many derivatives offer helpful, tasty solutions to Passover celebrants who throughout this period cannot consume leavened bread products. We’ve all heard of traditional offerings, such as matzo ball soup, but matzo has near-unlimited potential for interesting and delicious uses in the kitchen.
Bring a bit more creativity to the kitchen this Passover with these seven recipes using matzo meal and matzo crackers.
1. Matzo Pancakes With Raspberry Sauce
You can incorporate matzo meal into breakfast using this easy recipe for Matzo Pancakes With Raspberry Sauce, courtesy of Honey Never Spoils. Serve with a zesty homemade lemon-raspberry sauce to bring out each honey-tinged cake’s finest flavors. This recipe yields 10 pancakes along with 2 cups of raspberry sauce.
- 1½ cups milk
- 1 cup matzo meal
- 3 eggs
- 2 teaspoons honey
- 1 teaspoon salt
- Oil for frying
- Raspberry sauce (recipe below)
- Mint (optional garnish)
- 1 pint fresh raspberries
- ⅔ cup sugar
- 2 tablespoons kosher brandy
- 1 tablespoon lemon juice
Directions: For the pancakes: Warm the milk. Mix milk and matzo meal in a large bowl. Let stand 10 minutes.
Beat eggs and add to matzo meal mixture. Add honey and salt. Heat oil in frying pan. Drop the mixture in by the tablespoonfuls and fry on both sides.
For the raspberry sauce: Rinse berries; mix with sugar and brandy either manually or in food processor. Cook the fruit mixture in a saucepan, on medium, for about 5 minutes. Add lemon juice and serve warm or cold.
2. Spinach and Matzo Pie
Contributor Melissa Roberts of Gourmet shares this Spinach and Matzo Pie recipe with Epicurious, noting its similarities to delicious Greek spanakopita. Luckily, this dish is much easier to make than its Mediterranean counterpart, eliminating the hassle of using paper-thin phyllo dough. Matzo makes a wonderful crust substitute, playing nicely off the dill- and nutmeg-infused spinach and cottage cheese filling. This recipe takes an hour and a half to make and yields eight entrée-sized servings. The pie can be assembled one day ahead, then chilled and covered until baking.
- 1 medium onion, finely chopped
- 3 tablespoons olive oil
- 2 (10-ounce) packages frozen chopped spinach, thawed
- ⅓ cup plus 2 tablespoons chopped dill, divided
- 1 (16-ounce) container cottage cheese
- 2 cups whole milk
- 3 large eggs
- ¼ teaspoon grated nutmeg
- 6 ounces feta, crumbled (1½ cups), divided
- 6 matzos (about 6 inches square)
- Salt and pepper
Directions: Preheat oven to 400 degrees Fahrenheit with rack in middle.
Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12 to 15 minutes.
Meanwhile, put spinach in a sieve and press out as much liquid as possible. Add spinach to onion and cook, stirring occasionally, 5 minutes. Remove from heat and stir in ⅓ cup dill, ¾ teaspoon salt, and ½ teaspoon pepper.
Purée cottage cheese in a blender with milk, eggs, nutmeg, and ½ teaspoon each of salt and pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta.
Stack matzos in a deep dish and pour reserved cottage cheese mixture over them. Let stand 15 minutes to soften.
Arrange 2 soaked matzos side by side in a generously oiled 9-by-13 baking dish. Pour in half of spinach filling. Cover with 2 more matzos, then pour in remaining filling. Put remaining 2 matzos on top and pour any remaining cottage-cheese mixture over them. Sprinkle with remaining ½ cup feta.
Bake, uncovered, until golden and set, 30 to 35 minutes. Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.
3. Matzo Stuffing
Impress Passover guests using this spectacular and easy-to-make Matzo Stuffing recipe from Food. The stuffing recipe combines simple vegetable flavors with crunchy crushed matzo crackers to create a delectable side option for your Passover feast. If you’d like, you can cook the stuffing inside-the-bird style for the holiday using this stuffed roast chicken recipe from Bon Appetit.
- 1 (12- to 14-ounce) box matzos
- 3 large onions, sliced thin
- Oil, enough to sauté onions
- 1 (14.5-ounce) can chicken broth
- 1 teaspoon sugar
- 1 carrot, peeled and grated
- 1 apple, peeled and grated
- Pepper, to taste
- ½ teaspoon poultry seasoning
- Onion powder
- Garlic powder
Directions: Crush matzo.
Sauté onions in oil until transparent. Add carrots and apples and cook until they are softened; then, add remaining ingredients.
Mix apple-vegetable medley with crushed matzo and season to taste. If stuffing appears too dry, you can moisten with a bit more broth or water. Stuffing can be served on its own or in a Kosher meat entrée. Any leftover stuffing can be cooked alongside meat in foil or in a casserole dish.
4. Roasted Pepper and Parsley Matzo Brei
Matzo brei is a traditional fried dish consisting of matzo and egg, which can be doctored up to create a wide variety of sweet and savory offerings. Mango Tomato shares this savory take on the dish, incorporating roasted bell pepper, olives, and parsley for flavor. Meanwhile, matzo crackers add a satisfying crunch to each bite. This Roasted Pepper and Parsley Matzo Brei keeps well for several days in the refrigerator and makes for great leftovers.
- 3 eggs
- 1 roasted pepper, chopped
- ⅓ cup chopped black olives
- 1 to 2 tablespoons chopped parsley
- Salt and pepper
- 3 matzo crackers
- Hot water
- Olive oil
Directions: In a large bowl, whisk the eggs. Add roasted peppers, olives and parsley, and season with salt and pepper.
Soak matzo crackers in hot water for 30 seconds. Drain the water and tear the matzo crackers into small pieces. Add the matzo crackers to the egg mixture and combine.
Heat a cast iron skillet over a medium-high flame. Add enough olive oil to cover the bottom and let the oil heat up. Lower to a medium flame, add the matzo-egg mixture, and cook for 10 minutes. Do not stir or touch the matzo. You want it to settle into the skillet and form a crust.
Turn the heat off. Place a large dinner plate on top of the cast iron skillet and using protective gear very carefully flip the cast iron skillet over. Add a bit more oil into the skillet, slide the matzo brei back from the plate and into the skillet and cook for five more minutes.
To avoid burning yourself using this “flipping method,” you may also bake your matzo brei in the oven or make individual matzo brei patties, as you would latkes. Alternately, you can let the dish finish under the broiler.
5. Matzo Ball Potato Chowder
If you’re tired of standard Matzo Ball Soup, then this cheesy, veggie-packed chowder is your answer. What Jew Wanna Eat’s recipe for Matzo Ball Potato Chowder brings new character to the traditional Passover feast. White wine and cayenne lend greater depth to the savory dish, while chunks of potato, carrot, and onion provide it with a comforting and crave-able texture. This recipe makes eight bowls of soup and requires about 45 minutes.
For matzo balls:
- 3 eggs, separated
- ½ cup vegetable stock
- 1½ cups matzo meal
- ¼ cup onion, grated
- 3 tablespoons olive oil or schmaltz
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cheddar cheese, shredded
- 4 tablespoons extra virgin olive oil
- 1 large white onion, diced
- 1 cup carrots, washed, peeled and diced
- 1 cup celery, diced
- ½ cup dry white wine
- 2 quarts vegetable stock, homemade or store-bought
- 2 pounds russet potatoes (about 2 potatoes), washed, peeled and diced into ½-inch cubes
- 1½ cups half and half
- Kosher salt and black pepper to taste
- Pinch cayenne
- ½ cup cheddar cheese, shredded or more to taste
- ¼ cup fresh parsley, minced
Directions: For the matzo balls: In a medium bowl, whisk ½ cup stock with the egg yolks. Then whisk in matzo meal, onion, olive oil, salt, pepper, and cheese. In a separate bowl, beat egg whites until frothy. Gently fold into the matzo meal mixture, careful not to over mix. Refrigerate the batter for 30 minutes.
When ready to cook, bring 2 quarts of water to a boil in a large, wide stockpot and lower to a simmer. Form the batter into 24 (1- to 1½-inch) balls. Place balls in the water, cover, and simmer for 30 minutes until matzo balls puff up and are cooked through.
Meanwhile, in a large 4-quart stockpot heat the olive oil over medium heat. Add the onion, carrots, and celery; sauté until onions are translucent and carrots and celery soft, about 7 minutes. Then add in white wine to deglaze while stirring. Mix in stock and bring to a simmer.
Add potatoes and simmer for 15 minutes until fork tender. Pour in half and half and matzo balls and bring back to a simmer.
Season with cayenne and salt and pepper to taste. Divide into four bowls and top with shredded cheese and parsley.
6. Matzo Almond Fruit Crumble
To get a taste of matzo’s sweeter side, opt for Little Ferraro Kitchen’s Matzo Almond Fruit Crumble. The dish is highly adaptable, so feel free to incorporate any fruits you so choose. Sweet-tart berries make an especially tasty complement to the buttery, nutty matzo crumble layer that tops off each serving. Blogger Samantha Ferraro recommends topping each slice with a dollop of Greek yogurt for a tart finish. The recipe yields 12 servings.
- 6 matzo, crushed into crumbs
- ¼ cup matzo meal
- 2 tablespoons white sugar
- 2 tablespoons brown sugar
- 1 cup almonds, ground
- 1 stick of butter, melted
- 1 pound bag of frozen fruit
- 1 teaspoon almond extract
- ½ lemon, zest and juice
Directions: In a bowl, mix together the matzo, matzo meal, both sugars and almonds. Melt butter and add to matzo mixture. Toss with a fork or your fingertips to combine.
Line a medium baking dish with parchment paper and add half the matzo mixture to the bottom. Press down and on the sides of the baking dish. Set aside.
In a food processor, add thawed fruit and pulse a few times until it is a chunky puree. Add fruit to a bowl, then add lemon juice, zest, and almond extract. Pour fruit mixture over matzo mixture, then add the rest of matzo to top it off.
Bake at 350 degrees Fahrenheit for 30 to 35 minutes until fruit begins to bubble. Serve with fresh berries and a dollop of Greek yogurt.
7. Chocolate Toffee Matzo Brittle
If a crumble isn’t enough to satisfy your sweet tooth, this Chocolate Toffee Matzo Brittle is sure to dispel any lingering cravings. Once Upon A Chef’s recipe tops matzo crackers with freshly-made toffee, chocolate, chopped pecans, and sea salt, culminating in a supremely addictive dish that no guest will be able to resist. The recipe yields 35 (2-inch) squares and requires about an hour and 15 minutes to make. For an added burst of flavor, blogger Jenn Segal recommends toasting the pecans.
- 4 to 5 lightly salted matzos
- 2 sticks (1 cup) unsalted butter
- 1 cup firmly packed dark brown sugar
- 1 (12-ounce) bag semi-sweet chocolate chips
- 1 heaping cup chopped pecans
- ½ teaspoon sea salt flakes or kosher salt
Directions: Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with sheet of parchment paper.
Cover baking sheet with matzos, cutting and piecing together as necessary to fill the entire pan.
Make toffee: Combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly with a whisk, until mixture comes to a boil. Once mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. Immediately pour toffee over matzos and, using a spatula, spread into an even layer.
Put the pan into the oven and bake for about 10 minutes, or until the toffee topping is crackled and bubbling all over. Remove pan and place on wire cooling rack on the counter. Immediately scatter chocolate chips evenly over top. Wait 3 to 5 minutes for the chips to soften, then use a thin spatula to spread chocolate into an even layer. Sprinkle with pecans and sea salt. Refrigerate until the chocolate is firm, about 45 minutes. Don’t leave it in the fridge too much longer, otherwise it will be hard to cut.
Lift foil overhang to transfer matzo crack onto a large cutting board. Using a large sharp knife, cut into 2-inch squares. Store in an airtight container in the fridge and serve cold.