Matzoh is ubiquitous before, during and after Passover and that one box in everyone’s kitchen can go a long way. Luckily, it’s also extremely versatile. From breakfast to dinner and even dessert, matzoh can be used to make every meal during the holiday delicious. There’s matzoh balls, matzoh pizza, matzoh brittle, you name it. Here, we’ve provided a classic comfort dish, a new look for an old recipe and a simple, yet indulgent, chocolate dessert that’ll make your friends and family think your last name is Wonka. Just because it’s a Passover necessity, doesn’t mean it also has to be a chore. Matzoh is a perfect blank canvas for getting creative in the culinary sense. Enjoy!

Print Recipe
Matzoh Brei
Matzoh Brei
Votes: 1
Rating: 5
You:
Rate this recipe!
Cuisine Jewish
Ingredients
  • 6 eggs
  • 3 sheets matzoh broken into bite-size pieces
  • 2 tbs. butter
  • chives (if making savory) finely chopped
  • 1 tbs. sugar (if making sweet)
  • sweet stuff honey, maple syrup, jam or applesauce. It’s your call.
Cuisine Jewish
Ingredients
  • 6 eggs
  • 3 sheets matzoh broken into bite-size pieces
  • 2 tbs. butter
  • chives (if making savory) finely chopped
  • 1 tbs. sugar (if making sweet)
  • sweet stuff honey, maple syrup, jam or applesauce. It’s your call.
Matzoh Brei
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a bowl big enough to hold everything, whisk the eggs until light yellow. If making a sweet version, add the sugar.
  2. Add the broken matzoh pieces. Let the matzoh soak in the egg for 15 minutes.
  3. Heat a non-stick pan over medium heat. Melt the butter until browned.
  4. Add egg mixture and stir constantly until the eggs are still glossy but about to be fully cooked (they will continue to cook after coming out of the pan).
  5. Plate the eggs and serve immediately.
  6. Top with the chives (for the savory version) or serve with your choice of sweet topping.
Source
John Houser III
Share this Recipe
Print Recipe
Chicken Schnitzel with Matzoh Spaetzle
Chicken Schnitzel
Votes: 1
Rating: 5
You:
Rate this recipe!
Ingredients
For the chicken schnitzel:
For the spaetzle:
For the onion soubise:
Ingredients
For the chicken schnitzel:
For the spaetzle:
For the onion soubise:
Chicken Schnitzel
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Using a mallet, tenderizer or thick-bottomed saucepan, flatten out the chicken thighs to approximately 1/4 inch thick.
  2. Mix together the salt and sugar and sprinkle liberally all over the chicken thighs (you will only need about half of the mixture).
  3. Place thighs on a small sheet pan and refrigerate for at least 2 hours and up to 24.
  4. While thighs are curing, mix onions, water, butter, thyme and salt in a saucepan and bring the mixture up to a slight simmer over medium heat.
  5. Continue simmering for 1 1/2-2 hours (until the water has almost all evaporated and the onions and butter have become silky). Remove the sprigs of thyme. Cover and place to the side.
  6. After the soubise is on the stove, place the matzoh meal, nutmeg and pepper into a food processor.
  7. Process the matzoh meal until it’s powdery. While the processor is still on, add the stock and the eggs. Process until everything is combined and the consistency of a smooth, thick paste (you may need to scrape down the sides of the food processor to get everything together).
  8. Pour the spaetzle dough into a bowl and cover with plastic wrap. Let it sit for at least one hour.
  9. Set up your frying station by turning your oven onto its warming setting.
  10. Place three shallow dishes next to each other and going from left to right, fill them with: 1 1/2 cups of matzoh meal mixed with the thyme; the egg and Dijon mustard beaten together; and the last dish will hold the last 1/2 cup of matzoh meal (plain).
  11. Place a pot of salted water over high heat. Bring to a boil.
  12. Using either a colander or a spaetzle press, push the spaetzle dough into the salted boiling water. It will only need to cook for 2-3 minutes. Use a slotted spoon or a wire strainer to fish out your cooked spaetzle. Place cooked spaetzle into a bowl of ice water to cool and hold (it should take about three batches to cook).
  13. After all the spaetzle is cooked and cooled, drain well, place in a bowl and coat with a couple tablespoons of olive oil.
To fry the chicken thighs:
  1. Heat a non-stick pan up over medium heat and pour in 1/4 cup of the olive oil. Heat until the oil shimmers.
  2. Run the chicken from right to left: Plain matzoh first, then the egg wash and then into the herbed matzoh and place into the hot oil. Do this again with a second thigh.
  3. Fry on one side for about 3-4 minutes or until they are a dark golden brown. Flip and cook for another 3 minutes. Place the cooked chicken thighs onto a wire rack in a sheet pan and place into the over to keep warm. Repeat frying techniques with the remaining two chicken thighs.
To finish the dish:
  1. Heat a non-stick pan over medium heat. Once hot, add a quarter of the spaetzle to the pan and sauté until it starts to brown.
  2. Add 1/4 cup of the onion soubise and sauté until everything has heated through.
  3. Serve spaetzle on a plate with some chopped fresh parsley over it and top with the chicken schnitzel.
Source
John Houser, III
Share this Recipe
Print Recipe
Chocolate Ganache Truffles Rolled in Toasted Matzoh
Chocolate Ganache Truffles Rolled in Toasted Matzoh
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Dessert
Ingredients
Course Dessert
Ingredients
Chocolate Ganache Truffles Rolled in Toasted Matzoh
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Place the chopped chocolate into a heat-proof bowl.
  2. Heat the cream in a small saucepan until almost simmering.
  3. Pour the hot cream over the chocolate.
  4. Let it sit for 2-3 minutes and then stir until the mixture is thoroughly smooth and combined.
  5. Let chocolate mixture come to room temperature and then place into the fridge to solidify.
  6. In a pan, melt butter and add the matzoh meal and salt.
  7. Toast the matzoh meal until it’s caramel colored (stir constantly so it doesn’t burn).
  8. Place toasted matzoh into a shallow baking dish and let cool.
  9. Scoop chocolate into the size of a 1-inch ball.
  10. Immediately roll the chocolate ball into the toasted matzoh meal (your hand will have warmed and melted the chocolate so it will stick).
  11. After rolling all of the truffles out, place into the fridge until ready to serve.
  12. Serve with a side of the toasted matzoh for dipping.
Source
John Houser III
Share this Recipe

John Houser III is a national and internationally published food writer who hosts the Rouxde Cooking School Podcast. “Yes, it is pronounced ‘rude’ and, no, I don’t know where you should go out to eat Saturday night.”