Five Matzoh Dishes to Help You Survive Passover

Leave the leavened bread at the store, folks; Passover is here.

The Jewish holiday observes the biblical story of the Exodus, in which Israelites were freed from Egyptian slavery. The story goes that after the Pharaoh finally released the Children of Israel (ten plagues later), the Israelites had to leave in such a hurry that they couldn't even wait for their bread dough to rise before baking it.

Today, the unleavened bread, matzoh (or matzo, or matzah, or matzot, or...ehh screw it), has become a major symbol of the holiday.

But just because matzoh doesn't rise doesn't mean it can't be delicious. We've already covered the classics -- including Matzah Ball Soup, Matzah Brei and the unleavened s'mores we've named S'matzahs -- but here are Five More Ingenious Dishes to Help You Survive The Feast of Unleavened Bread:

Matzoh Crusted Chicken Cutlets No need for breadcrumbs here Traditional breadcrumbs are chametz, or leavened products, meaning they are a no-no during Pesach. But substitute matzoh and you have Kosher for Passover Chicken Cutlets.

The salted and crushed matzoh also makes the perfect breading for fish. Or, mix it with lemon zest, garlic, fresh herbs, and oil to make a wonderful topping for meaty fish like salmon.

Matzokopita A Mediterranean delight

Use matzoh instead of phyllo dough to make a baked spanakopita, or Greek spinach pie. Layers of matzoh are interspersed with a custard-like mixture of sautéed spinach, feta and cottage cheeses, and milk and eggs before being baked until warm and gooey. See the recipe here. For extra flavor and spice, we suggest adding a hint of paprika, crushed red pepper, and fresh dill.

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Matzoh Brittle ("Crack") Warning: Crack is addictive

Also known as "matzoh crack", this sweet treat is made with butter, brown sugar, and semi-sweet chocolate. Feel free to add chopped fruits and nuts and a hint of sea salt to really accent the cocoa flavor.

Matzoh Stuffing Your chicken's bashert

The perfect side for a Passover chicken roast, this stuffing is made with shiitake mushrooms, schmaltz (rendered chicken fat), and fresh herbs, in addition to the usual suspects like garlic, onions, and celery. The entire dish is cooked in a skillet until golden brown and crisped on the edges and soft and moist throughout.

Matzoh w/ Lox & Cream Cheese A little schmear never hurt anybody

This cream-cheese-smothered snack is like a really, really well-toasted bagel. Load up matzoh with "the works", including smoked salmon, capers, freshly ground black pepper, tomatoes, cucumber, red onion, and fresh dill or chives. For an "everything bagel" feel, add sesame and poppy seeds, granulated garlic, and kosher salt.

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