About four days into every Passover, I begin struggling with the emerging problem of, “What the heck can I put matzohs in?” This is why matzohs are called ‘the bread of affliction’ in Torah. Here are a couple of fast, easy ways to incorporate more of the mass quantities of matzoh you bought a week ago into a meal.
We love matzoh brie (var. matzoh brei). It’s simple to make and we think of it as sort of ‘Jewish Nachos”. Just whip up a batch of homemade salsa and enjoy.
A natural progression from matzoh brei is matzoh kugel, the Passover-kosher variation of noodle kugels we Jews serve up throughout the rest of the year.
Here’s my recipe for mushroom-squash matzoh kugel:
1 box kosher for Passover matzohs
3 TBS olive oil, divided
1 1/2 C vegetable (or chicken) stock
1 large onion, small dice
1 small zucchini, thinly sliced
6-8 white mushrooms, thinly sliced
3 eggs, lightly beaten
salt and freshly ground black pepper
Pre-heat an oven to 400F. Break the matzohs into small (quarter to half-dollar sized) pieces. Place them in a thin layer on a baking sheet and while the oven is heating bake them for 10-15 minutes. Be sure to watch so they do not burn. Heat 2 TBS olive oil in a large skillet over medium heat. Fry the onions until golden (about 8-10 minutes) and remove them to a plate. Put the remaining oil in the pan and cook the sliced mushrooms and zucchini until soft. Remove them to a plate. In a large bowl, combine the baked matzohs, onion, stock, mushrooms, and zucchini. Stir in the beaten eggs. Pour the mixture into an oiled casserole and bake for 20-30 minutes (until set and top is golden). Remove to cool slightly and serve.
This serves nicely with matzoh-crusted chicken with falafel spices.
Falafel is the consummate street food of the Middle East where it seems there is a (or two) falafel stand on every corner. Since chickpeas are out during Passover, there’s a way to enjoy the falafel experience and marry it to a wonderful Shabbat dinner. The falafel spices are available in any Middle Eastern market or mix up your own from any number of recipes found on the web. Enjoy!
1 chicken breast, per person
1 1/2 matzohs per chicken breast
1/2 tsp falafel spices per chicken breast
1 egg per 2-3 chicken breasts, lightly beaten
4 TBS olive oil for frying
Rinse and thoroughly pat the chicken breasts dry (important!). Sprinkle the chicken breasts generously with the falafel spices and gently rub them in. In a food processor, process all but one of the matzohs until they are a fine meal. Process the lone matzoh into a flour-like powder. Heat the oil over medium-high heat in a large non-stick skillet. Pour the matzoh meal and matzoh flour onto two, separate plates. Pour the egg(s) into a shallow bowl. Roll each chicken breast into the matzoh flour, then through the egg, and finally through the matzoh meal. Gently lay the chicken in the hot oil and fry for 5-6 minutes on each side, gently turning with tongs or two spatulas. Reduce the heat if the pan begins to scorch. Serve with lemon wedges, cucumber slices, chopped onions, and diced tomato.