Beyond the Box: 100+ Creative Ways to Savor Matzoh This Passover (and All Year Long)
As the Passover season approaches, it’s time once again to welcome matzoh—or matzo, or matzah, however you prefer to spell it—into our homes. This distinctive unleavened flatbread is an indispensable part of the holiday, a symbol of freedom and remembrance that graces tables worldwide. While its presence is essential, many find themselves yearning for fresh inspiration to transform this simple cracker into something truly delightful, especially by the time the seventh or eighth day of the celebration rolls around. The prospect of opening yet another box can, for some, evoke a sigh rather than a smile.
But fear not! We believe matzoh deserves to be embraced with enthusiasm, not merely endured. Realizing that this culinary transformation requires more than just a shift in mindset, we embarked on a delightful mission. We reached out to an eclectic array of individuals—from celebrated writers and renowned chefs to dedicated home cooks and even chance encounters with strangers at the grocery store—to discover their most ingenious and cherished ways of enjoying this Passover staple. Our quest was simple: uncover how people elevate matzoh from a traditional obligation to a genuinely anticipated treat.
What we discovered was a treasure trove of creativity! Below, you’ll find an astonishing collection of over 100 unique and undeniably curious methods for preparing and savoring matzoh. Whether you’re a devotee of timeless classics or eager to experiment with adventurous flavors, we’re confident you’ll uncover ideas that will make your Passover days not just bearable, but truly enjoyable. Who knows? This year, eight days of matzoh might just feel like a delightful journey, leaving you wishing for more.
And remember, this list is just the beginning. The world of matzoh creations is vast and ever-expanding. We, and our global community of matzoh enthusiasts, are always eager to hear your unique twists. How do you transform your matzoh into something extraordinary?
The Enduring Tradition of Matzoh: More Than Just a Cracker
Matzoh, often dubbed the “bread of affliction,” carries profound historical and spiritual significance. Yet, for many, its simple, crisp texture can present a culinary challenge. It’s thin, dry, and distinctly cracker-like, making it a versatile canvas for countless toppings and preparations. Far from being merely cardboard on a plate, a truly good piece of matzoh, as renowned food writer Jess Fechtor describes, offers a crisp, blistered surface with a delicate char – much like a perfectly toasted marshmallow. This inherent quality makes it an ideal base, a vehicle for flavors and textures that can transform it into everything from a sophisticated appetizer to a comforting breakfast or a decadent dessert. It’s this adaptability that we celebrate, proving that with a little imagination, matzoh can be a source of culinary joy.
Embracing the Matzoh Challenge: A Culinary Quest
Our journey to uncover the myriad ways people enjoy matzoh led us far and wide. We tapped into the collective wisdom of our community, engaging with culinary experts, passionate bloggers, and home cooks who’ve mastered the art of matzoh transformation. We even ventured out, striking up conversations with strangers who, with boxes of matzoh peeking from their grocery carts, clearly had their own stories to tell. The responses poured in, revealing a fascinating spectrum of preferences—from time-honored family recipes passed down through generations to ingenious, modern interpretations that push the boundaries of traditional Passover fare. This collection is a testament to the creativity ignited by a staple food, designed to inspire your own matzoh adventures.
Classic Comforts and Breakfast Bites
For many, matzoh begins the day, often transforming into cherished breakfast dishes or simple, satisfying snacks. These preparations are designed to nourish and delight, setting a warm tone for the day’s meals.
1. The Caviar Matzoh Masterpiece by Ruth Reichl: Legendary writer Ruth Reichl elevates matzoh to an epicurean delight. She suggests generously slathering matzoh with sour cream, topping it with glistening salmon caviar (she favors Zabar’s), and finishing with a gentle squeeze of lemon juice for an explosion of sophisticated flavors and textures. An utterly joyful start to any day.
2. The Simple Truth: Plain Matzoh: Sometimes, the purest enjoyment comes from simplicity. Appreciating matzoh in its unadorned form allows one to truly savor its unique crispness and subtle, toasted flavor, serving as a mindful reminder of its significance.
3. The Timeless Matzo Brei: A quintessential Passover breakfast, matzo brei is a comforting dish made by softening matzoh in water, mixing it with beaten eggs, and frying it. This versatile base can be enjoyed sweet or savory, adapting to countless personal preferences and making it a beloved tradition.
4. & 5. Jess Fechtor’s Salted Irish Butter and Herbed Goat Cheese: Blogger Jess Fechtor from Sweet Amandine celebrates matzoh as the “ideal cracker.” Her favorite preparation involves a layer of softened, salted Irish butter, which glides smoothly onto the crisp surface. For variety, she also enjoys dressing up her matzoh with a delightful herbed goat cheese spread, offering both classic richness and a fresh, tangy twist.
6. Hummus, Pickles, and Sriracha by Elizabeth Alpern: Elizabeth Alpern, a devotee of both kitniyot and egg matzoh, enjoys a vibrant combination. She tops her matzoh with creamy hummus, adds chopped pickles for a tangy crunch, and finishes with dabs of Sriracha sauce for a spicy kick, creating a dynamic and flavorful snack.
7. & 8. Jackie Gorman’s Nostalgic Matzoh Memories: Jackie Gorman, a recipe tester for Leite’s Culinaria, recalls her mother’s delicious matzoh stuffing for chicken, a recipe she regrets never acquiring. Her other cherished memory involves her father’s unique matzo brei: instead of a pancake, he would make “nothing but crispy pieces” in a wok, which they would devour sprinkled with sugar, a delightful and never-ending chase for the perfect crispy bite.
My Dad’s Nothing-but-Crispy-Little-Pieces Matzo Brei
Jackie Gorman shares her father’s ingenious method for making matzo brei where every piece is wonderfully crisp—a true delight for anyone who loves the crunchy edges of this classic dish.
1 sheet matzo
Boiling water
1 large egg, beaten
Kosher salt and pepper to taste
1 tablespoon butter
Sugar for sprinkling
Hold the sheet of matzo over a large bowl and break it into pieces no bigger than the size of a quarter. Add just enough boiling water to cover the matzo. Find a plate that will fit in the bowl and push down the matzo pieces. Let rest for 5 minutes. Tilt the bowl over the sink and press on the plate to drain the water, then pat the matzo with a paper towel to remove any excess water. Add the beaten egg to the bowl and stir.
Melt the butter in a large skillet, preferably nonstick, over medium heat. Add the matzo mixture and cook, stirring very often to keep the pieces separate, until they become firm and start to crisp. Be patient. It takes about 15 to 20 minutes to get a mixture of tender and crispy pieces. They will be about the size of cornflakes.
Pour out onto a plate, and sprinkle with sugar. Enjoy!
Jackie Gorman
Sweet Indulgences and Dessert Delights
Matzoh’s neutral flavor and crisp texture make it an excellent vehicle for sweet concoctions, from simple chocolate coatings to elaborate toffees and even frozen desserts. These ideas prove that matzoh can be just as decadent as any traditional dessert.
9. Chocolate-Enveloped Matzoh: Whether dipped, dunked, slathered, or otherwise completely covered, chocolate-coated matzoh is a perennial favorite, offering a satisfying crunch with rich sweetness.
10. & 11. Penny Rich’s Matzoh Nachos and Passover Toffee: Personal chef and blogger Penny Rich innovates with “matzoh nachos,” cleverly replacing corn chips with broken matzoh pieces for a Passover-friendly twist. She also makes the ever-popular Passover toffee, a sweet, buttery, and crunchy delight.
12. Agave Nectar and Coarse Salt by Cheryl Sternman Rule: Cheryl Sternman Rule from 5 Second Rule shares her 11-year-old son’s surprisingly sophisticated signature recipe: matzoh drizzled with agave nectar and sprinkled with coarse salt. This sweet and savory combination is surprisingly addictive and highly recommended.
13. to 15. The Nut Butter Trio: For a simple yet satisfying snack, matzoh buried beneath a generous layer of peanut butter, almond butter, or cashew butter offers protein and delightful creaminess. Why choose one when you can enjoy all three?
16. Horseradish and Charoset by Debbie White: Debbie White, a Leite’s Culinaria recipe tester, prefers a powerful combination: matzoh schmeared with horseradish and topped with Ashkenazi charoset (apples, cinnamon, nuts, wine). This provides a sharp, sweet, and spicy flavor profile, though she admits to avoiding matzoh post-seder.
17. & 18. Devra Ferst’s Chèvre and Chocolate Creations: Devra Ferst, Editor of The Jew and the Carrot, suggests two elegant pairings: chèvre, honey, and baby arugula for a tangy, sweet, and peppery bite; and matzoh drizzled with melted chocolate and sprinkled with fleur de sel for a sophisticated sweet and salty treat.
19. Cream Cheese Classic: A timeless and simple topping, cream cheese spread generously over matzoh offers a smooth, rich, and comforting snack.
20. Jelly Delight: For a burst of fruity sweetness, a layer of your favorite jelly transforms plain matzoh into a quick and easy treat.
21. The Best of Both: Cream Cheese and Jelly: Combining the creamy tang of cream cheese with the sweet fruitiness of jelly creates a balanced and universally loved matzoh topping, offering textural and flavor harmony.
22. to 24. Leah Koenig’s Versatile Matzoh Dishes: Author Leah Koenig offers a trio of matzoh transformations: matzoh with cream cheese, sliced banana, and a drizzle of honey; matzah pizza with tomato sauce, cheese, olives, and oregano; and matzoh crumbled and cooked like oatmeal with milk, water, and cinnamon, topped with brown sugar and raisins or walnuts, a daily breakfast during Passover.
25. Matzoh Granola: Crumbled, sweetened, spiced, and baked, matzoh can be transformed into a delicious, crunchy granola, perfect for breakfast or snacking throughout Passover.
26. Amy Sherman’s Palatable Matzoh: Blogger Amy Sherman from Cooking with Amy acknowledges matzoh’s “bread of affliction” reputation but insists that slathering it with butter, sugar, and chocolate or nuts makes it undeniably palatable and enjoyable.
27. Chocolate Sandwich: For those who love chocolate, sandwiching a piece of matzoh between two slabs of chocolate creates a delightful, crunchy dessert bar that is both simple and deeply satisfying.
28. to 30. Rebecca Flint’s Matzoh as a Vehicle: Leite’s Culinaria recipe tester Rebecca Flint wisely notes that matzoh is best thought of as a vehicle for delicious toppings. Her favorites include creamy peanut butter (less likely to break the matzoh than chunky) with sliced bananas and a honey drizzle for breakfast; matzoh pizza with various toppings; and matzoh drizzled simply with dulce de leche for a surprisingly effective sweet treat.
Savory Sensations and Main Course Adaptations
Matzoh’s sturdy yet adaptable nature makes it an excellent foundation for savory dishes, from creative appetizers to hearty main course components. These ideas showcase its potential beyond a simple side dish.
31. Matzah Sliders by Marian Levine: Marian Levine, owner of NYC’s famous Carnegie Deli, suggests “matzah sliders,” implying a creative miniature sandwich using matzah as the bun, perfect for a Passover feast.
32. Cindi Kruth’s Childhood Butter and Sugar Matzoh: Leite’s Culinaria recipe tester Cindi Kruth fondly remembers matzoh with sweet butter and a little sugar as a childhood treat, particularly because butter was a rare indulgence, making these moments extra special despite the matzoh often breaking.
32. [déjà vu] Tamiko’s Dutch-Inspired Matzoh: Leite’s Culinaria recipe tester Tamiko shares a similar tradition, where matzoh was consistently smeared with butter and often sprinkled with sugar, a custom influenced by her Dutch father and also applied to rusks and water crackers.
33. Pickled Herring Topping: A classic pairing for those who enjoy the briny, tangy flavors of pickled herring, offering a sharp contrast to the matzoh’s mildness.
34. Alla’s Beloved Matzoh Kugel: Blogger Alla from Cooking with Yiddishe Mama enthusiastically recommends a matzoh kugel recipe she discovered years ago, showcasing matzoh’s ability to be baked into a hearty, casserole-like dish.
35. & 36. Anna Scott’s Crusted Chicken and Toasted Crackers: Leite’s Culinaria recipe tester Anna Scott once made a successful matzoh- and mustard-crusted chicken breast, where the mustard helped the crushed matzoh adhere, resulting in a crispy and flavorful coating. She also loves to use toasted matzoh, especially whole-wheat, as crackers for a smoked salmon dip.
37. Smashed Avocado with Sea Salt and Pepper by Emzeegee: Blogger Emzeegee from Emzeegee and the Hungry Three recommends a simple yet satisfying topping: smashed avocado with generous amounts of sea salt and freshly cracked black pepper for a creamy, savory, and fresh bite.
38. Linda’s David Lebovitz Obsession: Leite’s Culinaria recipe tester Linda confesses her undeniable love for David Lebovitz’s Chocolate-Covered Caramelized Matzoh Crunch, a sweet and crunchy treat so irresistible it requires significant self-control.
39. to 42. Gil Marks’ Encyclopedic Matzoh Applications: Author of The Encyclopedia of Jewish Food, Gil Marks, acknowledges his preference for simple butter or cream cheese on matzoh, but also highlights more elaborate historical preparations: Geschmirte Matza (a baked custard-like dish), Borekas de Massa (Sephardic matza turnovers), Scacchi (Italian vegetable and matza pie), and Chremslach (matza pancakes with honey).
43. Homemade Nutella Indulgence: Slathering matzoh with ridiculous amounts of homemade Nutella creates an incredibly rich, chocolatey, and hazelnut-infused treat that is hard to resist.
44. to 48. Sue Epstein’s Matzo Brei and Beyond: Leite’s Culinaria recipe tester Sue Epstein recalls her father’s wisdom: the topping for matzo brei (salt, honey, or jam) could reveal one’s European family origins (her family preferred salty). Beyond brei, she loves chocolate-covered caramel matzo crunch and savory sautéed matzo balls, made with leftovers sautéed with onions and garlic until crisp—a delicious side dish!
49. Uber-Crisp Coating for Fried Chicken: Crushed matzoh makes an exceptionally crisp and flavorful coating for Northern fried chicken, adding a unique texture and subtle toastiness to this beloved dish.
50. Maxine Davidowitz’s Oat Matzah Quest: Art director and painter Maxine Davidowitz, who avoids wheat, seeks out Israeli oat matzah to honor tradition, highlighting the growing demand for alternative matzoh varieties for dietary needs, and inspiring a quest for homemade versions.
51. Goat Cheese and Honey Harmony: A thin schmear of tangy goat cheese combined with a generous drizzle of sweet honey creates a perfectly balanced and sophisticated sweet-and-savory matzoh topping.
52. to 58. Bruschetta Matzoh Extravaganza: Transform matzoh into elegant appetizers by loading it with your favorite bruschetta toppings. Options include classic plain old tomato, creamy fava bean purée, rich caramelized onions with balsamic, vibrant mashed peas with a chiffonade of mint, earthy dandelion greens sautéed in duck fat, hearty roasted wild mushrooms, or a flavorful garlicky white bean purée with walnuts. These toppings offer endless possibilities for sophisticated snacking.
59. Dipped in a Perfectly Cooked Egg Yolk: For a simple, rich, and comforting bite, dip matzoh into the runny yolk of a perfectly cooked sunny-side-up egg, allowing the golden liquid to soften and flavor the crisp cracker.
60. & 61. Chaviva Galatz’s Gluten-Free Innovations: Social Media Consultant and blogger Chaviva Galatz from Just Call Me Chaviva, who is gluten-free, plans to get creative with matzo-like crackers. She typically enjoys matzoh with cream cheese and strawberry jam, or topped with pasta sauce and mozzarella, and hopes to master lasagna or a “poor-man’s Pesach grilled cheese” using alternative options. (Editor’s Note: To make matzoh lasagna, simply soften matzohs in boiling water, drain, and layer with sauce and cheese like traditional noodles).
Matzoh as an Ingredient: Beyond the Flatbread
Matzoh’s versatility extends beyond just being a cracker; it can be crumbled, ground, or softened to become an integral ingredient in various dishes, from comforting soups to elaborate barks.
62. Crumbled into Soup: Adding crumbled matzoh to soup provides a welcome textural contrast, absorbing the broth’s flavors and offering a satisfying crunch or a softened, bread-like consistency depending on when it’s added.
63. Rebecca Joseph’s Matzah Farfel Dressing: Blogger Rebecca Joseph of The Parve Baker and founder of 12 Tribes Food creates a delightful matzah farfel dressing. Toasted matzah bits are tossed with wild mushrooms, onions, garlic, fresh herbs, seasoned with salt and pepper, then moistened with chicken or vegetable stock and white wine, then baked. It’s excellent at the seder and, if any is left, with eggs the next morning.
64. Fancied Up as Matzoh Bark: Matzoh bark is a popular and elegant dessert where matzoh is covered with a caramel layer, then chocolate, and often sprinkled with salt or nuts, creating a delicious and visually appealing sweet treat.
65. to 67. Kerrin Rousset’s Mocha Matzoh Buttercrunch and Ice Cream Topping: Blogger Kerrin Rousset from My Kugelhopf offers several decadent ideas: a generous schmear of butter, a drizzle of maple syrup, and a sprinkle of fleur de sel. She also makes mocha matzoh buttercrunch by coating the caramel layer with coffee-flavored dark chocolate and Maldon salt. Her absolute favorite, however, are the crumbs that fall when cutting the buttercrunch—they make the best ice cream topping, a treat that could make you wish for Passover all year long!
68. Mayonnaise and Kosher Salami by Emzeegee: Blogger Emzeegee provides a nostalgic, savory snack: matzoh slathered with mayonnaise and topped with slices of kosher salami for a classic deli-inspired flavor combination.
69. to 76. Marcie C. Ferris’s Diverse Matzoh Creations: Author of Matzoh Ball Gumbo, Marcie C. Ferris, shares a wide range of ideas: “Dirty Matzoh” (a savory Cajun-style kugel); whole-wheat matzoh with peanut butter or almond butter, pumpkin butter, and flax seeds; topped with a poached egg and melted Gruyère or Manchego; thin egg matzoh with cream cheese and lox (broiled lightly for best results, or using leftover cooked salmon); matzoh brei with onions, roasted broccoli, and cooked salmon; matzoh brei with fried salami; and finally, “everything matzohs” paired with either a mozzarella stick or hummus for a satisfying bite.
77. With a Steaming Cup of Tea: Sometimes, the simplest pairing is the most comforting. Enjoying matzoh alongside a steaming cup of tea provides a moment of calm and allows the matzoh to soften slightly with each sip, enhancing its texture.
78. Liz Steinberg’s Bimuelos: For matzo meal applications, blogger Liz Steinberg from Café Liz emphasizes her family’s bimuelos. These Sephardic matzo balls, made from whipped eggs and matzo meal, are fried, boiled in sugar and honey, and then drenched in sweet cream—a deliciously caloric and unforgettable dessert.
The Matzoh Experience: Dips, Spreads, and Unexpected Pairings
Matzoh is an ideal tool for scooping, dipping, and complementing a vast array of spreads and condiments, enhancing its role as a versatile staple for any gathering or casual snack.
79. to 87. The Ultimate Scoop for Anything: Matzoh serves as a perfectly crisp, barely sturdy-enough scoop for a multitude of delectable spreads. These include creamy tuna salad, rich chicken liver pâté, savory hummus, bright green olive dip, classic egg salad, smoky roasted eggplant dip, pungent tapenade, warm fondue, or a hearty salt cod and potato spread. The possibilities for creative dipping are virtually endless.
88. Crushed Topping for Stuffed Artichokes: Crushed matzoh, sprinkled atop stuffed artichokes, adds a delightful crunchy texture and a subtle, toasted flavor that complements the tender artichoke leaves and savory stuffing.
89. to 92. Paula Shoyer’s Gourmet Matzoh Creations: Author of The Kosher Baker and blogger, Paula Shoyer, presents several innovative matzoh uses: melted cheese topped with guacamole for a savory twist; the perfect matzoh tuna melt with melted Muenster, tuna salad, and sliced avocado; a visually stunning Marble Chocolate Matzoh with swirled dark and white chocolate; and an elegant Mocha Matzoh Napoleon, made by soaking matzoh in coffee and layering it with chocolate mousse before freezing.
93. Matzoh Tiramisu: A clever Passover adaptation of the classic Italian dessert, matzoh tiramisu uses softened matzoh instead of ladyfingers, layered with coffee, mascarpone, and cocoa for a truly indulgent treat.
94. & 95. Eve Quarrendon Jochnowitz’s Matzo Chips and Lavash: Eve Quarrendon Jochnowitz, The Chocolate Lady and blogger at In Mol Araan, moistens matzoh slightly before toasting it with oil, spices, and salt to create “matzo chips” that are both satisfying and easier to digest. She uses the same recipe to make “matzo lavash,” keeping the matzoh whole for a larger cracker.
96. With Olives: The briny, salty notes of olives provide a wonderful contrast to the mild, crisp texture of matzoh, making for a simple yet satisfying snack.
97. With a Martini: For a more sophisticated pairing, matzoh can serve as an unexpected accompaniment to a perfectly chilled martini, adding a crisp counterpoint to the drink’s sharp botanical notes.
98. With Olives and a Martini: Combining the two previous suggestions, enjoy your matzoh with a medley of olives alongside a martini for a truly elegant and classic appetizer experience.
99. Accompaniment to Homemade Gravlax: Matzoh makes an excellent base for homemade gravlax, offering a neutral and crisp platform that highlights the delicate flavors and textures of the cured salmon, perhaps with a touch of crème fraîche or dill.
100. Rivka Friedman’s Asian-Inspired Matzah Brei: Blogger Rivka Friedman from Not Derby Pie creates an innovative Asian-inspired matzah brei. Instead of scrambled pieces, she uses more egg to keep it intact like a frittata, adding ginger, garlic, and scallions. Served cut into wedges with Sriracha dipping sauce, this dish is delicious even outside of Passover, offering a fresh and flavorful take on a classic.
Share Your Matzoh Innovations!
This extensive collection is just a glimpse into the boundless creativity inspired by matzoh. From the simplest butter and sugar to elaborate gourmet preparations, matzoh truly is a versatile culinary canvas. We hope these ideas spark your imagination and encourage you to experiment in your own kitchen. Whether you’ve perfected a classic family recipe or invented an entirely new way to enjoy this unleavened bread, we invite you to share your unique matzoh creations with us. Your ingenious ideas could be the next inspiration for others looking to transform their Passover experience!
Embracing the Versatility of Matzoh
Ultimately, matzoh is far more than a ceremonial food; it’s an ingredient with incredible potential for flavor and texture. By moving beyond the conventional, we discover that its simplicity is its greatest strength, allowing it to adapt to almost any culinary whim. Whether you lean towards sweet, savory, or something in between, there’s a matzoh preparation waiting to delight your palate. This Passover, let your culinary creativity flourish, making each bite of matzoh a celebration of tradition, innovation, and delicious discovery.