7 Ways to Eat Matzo When You’re Sick of It

Do you observe the holiday of Passover? Close your eyes and picture yourself a week from now. You’re staring down yet another box of matzo, wondering how you’ll make it through the next few days. Chances are you’ve eaten your fair share of the salt-free, woefully bland flat bread in various sandwich iterations, and you don’t think you can down another bite of the stuff. Don’t despair — these ideas will help you get your matzo mojo back and power through!

Prepare your

go-to matzo brei recipe

Has a nice ring to it, doesn’t it? Matchos? Anyway. Break a few matzot into 2-inch by 3-inch pieces and spread out on a parchment-lined baking sheet. Use a Misto or other spray bottle to coat the pieces lightly with olive oil, sprinkle with sea salt, then flip and repeat on the second side. Bake at 300°F for 15 minutes and remove from oven. Crank the oven up to 425°F, then top your matzo nachos with shredded cheddar and jack cheeses, slices of pickled jalapeno, and any of your other favorite nacho toppings. Return to the oven until cheese is bubbly and matzot are browned but not burned, about 7-10 minutes.

Here’s an easy one! These work as a luxe afternoon snack or an easy appetizer for company. Break matzot into 2-inch squares — they should be small enough to eat in one bite. Spoon a dollop of creme fraiche onto each square, then top with a slice of cold-smoked salmon, a pinch of minced shallots, and a few capers. If you feel like getting really fancy, you can arrange the salmon in a rosette on top of each bite.

A true Passover breakfast treat. Break five whole wheat matzot into bits, about the size of rolled oats (alternately, you can use matzo farfel, a pre-broken matzo product sold in canisters). In a large mixing bowl, combine the broken matzo with a cup of raw walnut or pecan baking pieces. In a small saucepan over low heat, bring 1/2 cup maple syrup and 1/4 cup vegetable or coconut oil up to a low simmer, the pour into bowl with matzo and nuts and toss to combine. Bake at 300°F for 30 minutes, stirring every 10 minutes.

Preheat oven to 325°F and line a couple of baking sheets with foil. Lay a few matzot down in a single layer, spray or brush with olive oil, then before the oil has a chance to soak in, quickly sprinkle with a fine layer of garlic powder, fine sea salt, and ground black pepper. Flip and repeat on remaining side. Bake until the tops are a bit browned, about 8 minutes. Flip and bake until the other side is browned, about 8 more minutes. Allow to cool, then break into cracker-sized pieces.

Preheat oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat. Break two matzot into small pieces, then blitz in the food processor with a teaspoon each of ground cumin, coriander, and salt. Stir in a half cup of plain whole yogurt and a cup of defrosted chopped spinach until the mixture becomes a thick paste, adding more yogurt if it is too stiff. Spoon tablespoon-sized dollops onto the baking sheet, then bake until golden brown, about 20 minutes. Serve hot with chutney of your choice.

In a shallow dish, whisk together an egg and three tablespoons of water. Place a whole matzo in the dish, turning once to coat with the egg mixture. Let soak for a few minutes, until the matzo becomes pliable. Wrap the matzo around a hot dog. Heat a teaspoon or two of oil in a non-stick skillet, then cook until the matzo is crisp and the hot dog is heated through, turning often. Slice into one-inch pieces and serve with mustard for dipping.

Got any extra-creative ways to use up all that matzo?