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More ways with matzah: ten delicious Pesach recipes

The simple Passover cracker can be your starting point for so many tasty treats


Photo: Inbal Bar-Oz

For now, you might be happy to crunch on your slice of matzah slathered with butter and a sprinkle of salt or dipped in the remains of your charoset. 

But in the coming days — when boredom strikes or if you find yourself needing to use up the excess stocks you might have overbought there are so many delicious ways to make this simple slice into something special:

1. Chanie Apfelbaum coats crumbled matzah in egg white, spices and seasoning to create crunchy matzah brei croutons to sprinkle over her Passover Panazanella salad. You’ll want to use those croutons on everything. 

2. The love child of an authentic matzah brei and a vegetable frittata, my baked matzah brei is a treat that works for breakfast, brunch, lunch, dinner and anytime snacking. Winning. 

3. Matzah pizza is the most simple use you can make of a matzah – other than simply spread – but so delicious and endlessly customisable. Silvia Nacamulli’s very Italian take is a treat. 

4. A sweeter treat that you will not be able to stop eating, my crunchy matzah granola is worth getting up for and will put a smile on the face of even the fussiest breakfaster.  

5. Go Mexican for a fun and family friendly take which everyone will love. Matzah nachos – or, ‘machos’ are a treat that take minutes to prepare. Serve with all the fixings — guacamole; sour cream and salsa. You’ll find a fun how-to video on this link. 

6. Take things up a notch with my Millionaire’s matzah, which is super simple to make and is bound to become a Pesach fixture for your family. My husband and children look forward to Pesach for this treat alone. 

7. Freshen up the flavours by turning the crackers into tasty cinnamon-spiced croutons. They pair perfectly with the fruits in this crunchy matzah spinach and almond salad from Denise Phillips.

8. Matzah brei doesn’t need to be a morning meal. This raspberry-filled recipe created by chef Amir Batito is worth cooking up for any time of day.  

9. Light and lovely, mina de matzah the Sephardi staple is ideal for lunch. This vegetarian recipe — mina de espinaca — shared by Alexandra Zohn with the Jewish Food Society stacks the egg and cheese-based filling on a luscious layer of spinach.  

10. Finally my matzah and dried fruit kugel filled with blueberries and dried apricots gives rice pudding vibes for a super tasty breakfast treat. 

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