17 Delicious Matzah Recipes for Passover

Break out the matzah and get ready to transform this Passover staple into something extraordinary! Whether you’re craving sweet, savory, or something in between, our roundup of 17 Delicious Matzah Recipes has got you covered. From breakfast to dessert, these creative takes on traditional matzah dishes will keep your meals exciting throughout the holiday. Let’s dive into these tasty ideas that promise to delight your family and friends!

Matzah Ball Soup

Comfort comes in many forms, and for me, it often arrives in a steaming bowl of Matzah Ball Soup, a dish that whispers of home and heritage with every spoonful. This recipe, passed down through generations, is a testament to the simple, soulful pleasures of cooking.

Ingredients

– 4 large pasture-raised eggs, lightly beaten
– 1 cup matzah meal
– 1/4 cup schmaltz (rendered chicken fat), chilled
– 1 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1 tbsp finely chopped fresh dill
– 8 cups homemade chicken stock
– 2 medium carrots, peeled and sliced into 1/4-inch rounds
– 2 stalks celery, sliced into 1/4-inch pieces
– 1 small onion, finely diced

Instructions

1. In a large mixing bowl, combine the lightly beaten eggs, matzah meal, chilled schmaltz, kosher salt, black pepper, and chopped dill. Mix until just combined, then cover and refrigerate for 30 minutes to firm up.
2. While the matzah ball mixture chills, bring the homemade chicken stock to a gentle simmer in a large pot over medium heat. Add the carrots, celery, and onion, simmering for 20 minutes until the vegetables are tender.
3. After chilling, wet your hands with cold water and form the matzah mixture into 1-inch balls, handling as little as possible to keep them light.
4. Gently drop the matzah balls into the simmering stock, cover the pot, and cook for 20 minutes without lifting the lid to ensure they puff up properly.
5. Serve the soup hot, ladling the broth and vegetables into bowls and adding two matzah balls to each serving.
Perfectly tender matzah balls float in a golden, aromatic broth, their delicate texture a contrast to the hearty vegetables. For a twist, garnish with additional fresh dill or a sprinkle of smoked paprika to elevate the flavors.

Matzah Brei

On a quiet morning like this, when the light filters through the kitchen window just so, there’s something deeply comforting about turning simple ingredients into a dish that feels like a hug. Matzah brei, with its humble beginnings, transforms into a crispy, tender delight that carries the warmth of tradition and the ease of home cooking.

Ingredients

• 4 sheets of matzah, broken into large pieces
• 4 pasture-raised eggs, lightly beaten
• 1/4 cup whole milk
• 2 tbsp clarified butter
• 1/2 tsp fine sea salt
• 1 tbsp granulated sugar (optional)
• Freshly ground black pepper, to taste

Instructions

1. In a large bowl, soak the broken matzah pieces in warm water for 30 seconds, then drain immediately to prevent them from becoming too soft.
2. In another bowl, whisk together the lightly beaten eggs, whole milk, fine sea salt, and optional granulated sugar until fully combined.
3. Gently fold the drained matzah into the egg mixture, ensuring each piece is evenly coated. Let the mixture sit for 2 minutes to allow the flavors to meld.
4. Heat the clarified butter in a non-stick skillet over medium heat (350°F) until it shimmers but does not smoke.
5. Pour the matzah and egg mixture into the skillet, spreading it evenly. Cook undisturbed for 3 minutes, or until the edges begin to set and turn golden.
6. Using a spatula, carefully flip sections of the matzah brei to cook the other side. Continue cooking for another 3 minutes, or until both sides are golden and crispy.
7. Transfer the matzah brei to a serving plate. Season with freshly ground black pepper to taste.

As you take your first bite, notice the contrast between the crispy edges and the soft, eggy center. The subtle sweetness, if you’ve added sugar, plays beautifully against the savory notes. For a twist, serve it with a dollop of sour cream or a drizzle of honey, embracing the versatility of this beloved dish.

Matzah Pizza

Remembering the simplicity of childhood meals can bring a comforting warmth to the present moment. Matzah pizza, a humble yet satisfying dish, bridges the gap between tradition and convenience, offering a crispy canvas for your favorite toppings.

Ingredients

• 1 sheet of matzah
• 1/4 cup of organic tomato sauce, preferably San Marzano
• 1/2 cup of whole milk mozzarella, freshly grated
• 2 tbsp of extra virgin olive oil
• 1/4 tsp of sea salt flakes
• 1/8 tsp of freshly ground black pepper
• 5 leaves of fresh basil, chiffonade

Instructions

1. Preheat your oven to 375°F (190°C) and place a baking sheet inside to warm.
2. Lightly brush both sides of the matzah with extra virgin olive oil to prevent sogginess.
3. Spread the organic tomato sauce evenly over the matzah, leaving a small border for crunch.
4. Sprinkle the freshly grated whole milk mozzarella over the sauce, ensuring even coverage.
5. Season with sea salt flakes and freshly ground black pepper to enhance the flavors.
6. Transfer the matzah pizza to the preheated baking sheet and bake for 10-12 minutes, or until the cheese is bubbly and slightly golden.
7. Remove from the oven and immediately garnish with fresh basil chiffonade for a burst of color and aroma.

Best enjoyed straight from the oven, the matzah pizza offers a delightful contrast between the crispy base and the molten cheese. For an extra touch, drizzle with a bit more olive oil before serving to elevate its rustic charm.

Chocolate Covered Matzah

Zestfully, let’s embark on a culinary journey that marries simplicity with indulgence, as we explore the delicate balance of textures and flavors in chocolate covered matzah. This recipe, a harmonious blend of crisp and creamy, invites a moment of pause and appreciation for the art of dessert making.

Ingredients

• 4 sheets of matzah
• 1 cup of high-quality dark chocolate, finely chopped
• 2 tablespoons of unsalted butter
• 1/4 cup of toasted slivered almonds
• 1 teaspoon of flaky sea salt

Instructions

1. Line a baking sheet with parchment paper and arrange the matzah sheets in a single layer, breaking them into smaller pieces if necessary to fit.
2. In a double boiler over medium heat, melt the dark chocolate and unsalted butter together, stirring occasionally until the mixture is smooth and glossy, about 5 minutes.
3. Evenly pour the melted chocolate mixture over the matzah sheets, using an offset spatula to spread it to the edges for full coverage.
4. Immediately sprinkle the toasted slivered almonds and flaky sea salt over the chocolate-covered matzah, ensuring an even distribution for balanced flavor and texture.
5. Transfer the baking sheet to the refrigerator and chill until the chocolate is completely set, about 30 minutes.
6. Once set, break the chocolate covered matzah into irregular pieces for a rustic presentation.

Brimming with contrasts, the final product offers a symphony of textures—crisp matzah beneath a velvety chocolate cloak, punctuated by the crunch of almonds and the subtle bite of sea salt. Serve these shards of delight on a wooden board for an artisanal touch, or package them in parchment paper tied with twine for a heartfelt gift.

Matzah Lasagna

Perhaps it’s the layers, each telling its own story, that make Matzah Lasagna a dish worth savoring. This recipe, a blend of tradition and innovation, invites you to explore textures and flavors in a way that feels both familiar and new.

Ingredients

• 6 sheets of matzah
• 2 cups of whole milk ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup of grated Pecorino Romano cheese
• 2 cups of marinara sauce, preferably homemade
• 1 cup of shredded mozzarella cheese
• 1 tbsp of extra virgin olive oil
• 1/2 tsp of sea salt
• 1/4 tsp of freshly ground black pepper
• 1/4 tsp of garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with extra virgin olive oil.
2. In a medium bowl, combine the ricotta cheese, beaten egg, Pecorino Romano, sea salt, black pepper, and garlic powder until smooth.
3. Spread a thin layer of marinara sauce at the bottom of the prepared baking dish.
4. Place 2 sheets of matzah over the sauce, breaking them as needed to fit.
5. Spread half of the ricotta mixture over the matzah, then drizzle with a third of the remaining marinara sauce.
6. Repeat the layers: matzah, ricotta mixture, and marinara sauce, finishing with a layer of matzah on top.
7. Cover the final layer with the remaining marinara sauce and sprinkle evenly with shredded mozzarella cheese.
8. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden.
9. Let the lasagna rest for 10 minutes before slicing to allow the layers to set.

Creating this dish offers a moment to pause, to appreciate the melding of crisp matzah with creamy, cheesy layers. Consider serving it with a side of lightly dressed arugula for a contrast in textures and a burst of freshness.

Matzah Toffee

Today feels like the perfect day to share something sweet, something that carries the warmth of tradition and the crunch of innovation. Matzah toffee, a delightful confection that marries the simplicity of matzah with the rich depth of homemade toffee, is a treat that speaks to the soul.

Ingredients

• 4 sheets of unsalted matzah
• 1 cup unsalted butter, cut into pieces
• 1 cup packed dark brown sugar
• 1/2 tsp pure vanilla extract
• 1/4 tsp sea salt
• 1 cup semi-sweet chocolate chips
• 1/2 cup toasted sliced almonds, for garnish

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper, ensuring it covers the entire surface.
2. Arrange the matzah sheets in a single layer on the prepared baking sheet, breaking them as needed to fit.
3. In a medium saucepan over medium heat, combine the butter and brown sugar, stirring constantly until the mixture comes to a boil. Tip: Use a wooden spoon for even stirring and to prevent the sugar from crystallizing.
4. Once boiling, continue to cook for exactly 3 minutes, stirring occasionally, until the mixture thickens slightly.
5. Remove from heat and stir in the vanilla extract and sea salt, blending thoroughly.
6. Immediately pour the toffee mixture over the matzah, using an offset spatula to spread it evenly to the edges. Tip: Work quickly as the toffee will begin to set.
7. Bake in the preheated oven for 10 minutes, or until the toffee is bubbly and slightly darkened.
8. Remove from the oven and sprinkle the chocolate chips evenly over the hot toffee. Let stand for 5 minutes to allow the chocolate to melt, then spread it smoothly with the spatula.
9. Sprinkle the toasted sliced almonds over the melted chocolate, pressing gently to adhere. Tip: For a decorative touch, use the back of a spoon to create swirls in the chocolate before adding the almonds.
10. Allow the matzah toffee to cool completely at room temperature, then break into pieces.

With its crisp base, creamy chocolate, and nutty finish, this matzah toffee offers a symphony of textures. Serve it on a platter at your next gathering, or package it in parchment paper for a thoughtful homemade gift.

Matzah Kugel

Lately, I’ve found myself drawn to the comforting embrace of traditional dishes, those that carry stories and warmth in every bite. Matzah Kugel, with its humble beginnings and rich flavors, is one such dish that feels like a quiet conversation between the past and present.

Ingredients

• 4 sheets of matzah, broken into large pieces
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1/4 cup clarified butter, melted
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/2 cup golden raisins, plumped in warm water and drained

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease an 8-inch square baking dish with clarified butter.
2. In a large bowl, soak the matzah pieces in warm water for 2 minutes, then drain and squeeze out excess water gently to avoid breaking the matzah.
3. Combine the beaten eggs, sugar, melted clarified butter, vanilla extract, cinnamon, and sea salt in a separate bowl, whisking until the mixture is homogenous.
4. Fold the drained matzah and plumped golden raisins into the egg mixture, ensuring the matzah is evenly coated.
5. Transfer the mixture to the prepared baking dish, spreading it evenly with a spatula.
6. Bake for 45 minutes, or until the top is golden brown and the edges pull away slightly from the dish.
7. Let the kugel cool for 10 minutes before serving to allow the flavors to meld beautifully.

Unassuming yet deeply flavorful, this Matzah Kugel offers a delightful contrast of textures, from the soft, custardy interior to the slightly crisp top. Serve it warm with a dollop of sour cream or a drizzle of honey for an extra touch of sweetness.

Matzah Granola

Fragrant and comforting, this Matzah Granola brings a nostalgic twist to your morning routine, blending the crunch of matzah with the sweetness of honey and the warmth of cinnamon. It’s a simple yet thoughtful dish that invites you to start your day with intention and care.

Ingredients

• 4 cups matzah, broken into 1-inch pieces
• 1/2 cup clarified butter, melted
• 1/3 cup raw honey
• 1 tsp ground cinnamon
• 1/2 tsp sea salt
• 1 cup mixed nuts (almonds, walnuts, and pecans), roughly chopped
• 1/2 cup dried cranberries

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the matzah pieces and mixed nuts.
3. In a small saucepan over low heat, gently warm the clarified butter, raw honey, ground cinnamon, and sea salt until fully combined, stirring constantly to prevent burning.
4. Pour the warm butter mixture over the matzah and nuts, using a spatula to evenly coat every piece.
5. Spread the mixture onto the prepared baking sheet in a single layer, ensuring no pieces overlap for even baking.
6. Bake for 25-30 minutes, stirring halfway through, until the granola is golden brown and fragrant.
7. Remove from the oven and immediately sprinkle the dried cranberries over the hot granola, gently tossing to distribute.
8. Allow the granola to cool completely on the baking sheet, which will help it crisp up further.

Lightly crunchy with a hint of sweetness, this Matzah Granola offers a delightful texture contrast between the crispy matzah and chewy cranberries. Serve it over Greek yogurt for a balanced breakfast or enjoy it by the handful as a midday snack.

Matzah Nachos

Every now and then, a dish comes along that feels like a warm embrace, a comforting blend of tradition and innovation. Matzah nachos, with their crispy base and melty toppings, offer just that—a simple yet profound pleasure.

Ingredients

• 4 sheets of matzah, broken into large pieces
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup Monterey Jack cheese, freshly grated
• 1/4 cup pickled jalapeños, thinly sliced
• 1/4 cup red onion, finely diced
• 1/2 cup black beans, rinsed and drained
• 1 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 cup fresh cilantro, chopped
• 1/2 cup sour cream, for serving
• 1/2 cup salsa, for serving

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Arrange the matzah pieces on the prepared baking sheet in a single layer, ensuring they slightly overlap for even topping distribution.
3. Drizzle the matzah pieces with extra-virgin olive oil, then sprinkle evenly with smoked paprika and garlic powder.
4. Layer the grated cheddar and Monterey Jack cheeses over the matzah, covering the pieces completely.
5. Scatter the black beans, diced red onion, and pickled jalapeños over the cheese.
6. Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and slightly golden.
7. Remove from the oven and let cool for 2 minutes before garnishing with fresh cilantro.
8. Serve immediately with sour cream and salsa on the side for dipping.

Softened by the heat, the matzah becomes the perfect canvas for the bold flavors of melted cheese and spicy jalapeños. Try serving these nachos with a drizzle of hot honey for an unexpected sweet and spicy twist.

Matzah Tiramisu

Perhaps it’s the unexpected combination of tradition and innovation that makes Matzah Tiramisu such a captivating dessert. This dish weaves the crisp, earthy tones of matzah with the creamy, coffee-kissed layers of classic tiramisu, creating a Passover-friendly treat that surprises and delights.

Ingredients

• 6 sheets of matzah
• 1 1/2 cups of strong brewed coffee, cooled to room temperature
• 3 tablespoons of coffee liqueur
• 4 large pasture-raised eggs, separated
• 1/2 cup of granulated sugar
• 16 ounces of mascarpone cheese, at room temperature
• 1 teaspoon of pure vanilla extract
• 1/4 cup of unsweetened cocoa powder, for dusting

Instructions

1. In a shallow dish, combine the cooled coffee and coffee liqueur. Set aside.
2. In a large bowl, beat the egg yolks and sugar with an electric mixer until pale and thickened, about 5 minutes.
3. Gently fold in the mascarpone cheese and vanilla extract until just combined.
4. In a separate bowl, beat the egg whites to stiff peaks, then carefully fold into the mascarpone mixture to lighten it.
5. Quickly dip each matzah sheet into the coffee mixture, ensuring they’re moistened but not soggy, and layer them in a 9×13 inch dish.
6. Spread half of the mascarpone mixture over the first layer of matzah, then repeat with another layer of dipped matzah and the remaining mascarpone mixture.
7. Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the matzah to soften.
8. Just before serving, dust the top generously with cocoa powder using a fine mesh sieve for an even layer.

Rich and velvety, this Matzah Tiramisu offers a delightful contrast between the creamy filling and the softened, coffee-infused matzah. Serve it chilled, with a sprinkle of cocoa powder or a dollop of whipped cream for an extra touch of indulgence.

Matzah Bark

Amidst the quiet of the kitchen, where the morning light filters through the curtains, there’s a simple joy in preparing something that bridges tradition and innovation. Matzah Bark, with its crisp foundation and luscious toppings, offers a canvas for both nostalgia and creativity.

Ingredients

• 4 sheets of matzah
• 1 cup of high-quality dark chocolate, finely chopped
• 1/2 cup of unsalted butter, clarified
• 1/4 cup of pure maple syrup
• 1/2 teaspoon of flaky sea salt
• 1/4 cup of toasted almonds, roughly chopped

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. Arrange the matzah sheets in a single layer on the prepared baking sheet, breaking them as needed to fit.
3. In a small saucepan over low heat, melt the clarified butter and maple syrup together, stirring until fully combined.
4. Evenly pour the butter and syrup mixture over the matzah, using a pastry brush to ensure complete coverage.
5. Bake for 10 minutes, or until the matzah is golden and the topping is bubbly.
6. Remove from the oven and immediately sprinkle the finely chopped dark chocolate over the hot matzah.
7. Let stand for 2 minutes to allow the chocolate to soften, then spread it evenly with an offset spatula.
8. While the chocolate is still warm, sprinkle with flaky sea salt and toasted almonds.
9. Allow the bark to cool completely at room temperature, then break into irregular pieces.

Delightfully crisp with a rich, buttery undertone, this Matzah Bark is a study in contrasts. The dark chocolate adds depth, while the almonds offer a satisfying crunch. Serve it alongside a cup of strong coffee for an afternoon treat, or package it elegantly as a heartfelt homemade gift.

Matzah Stuffing

Just like the quiet comfort of a well-worn kitchen, matzah stuffing brings a sense of familiarity and warmth to any table. This dish, with its crispy edges and tender heart, is a testament to the beauty of simplicity and the depth of flavor that can be achieved with just a few ingredients.

Ingredients

• 4 cups matzah, broken into 1-inch pieces
• 2 cups chicken stock, homemade preferred
• 1/2 cup clarified butter
• 1 large yellow onion, finely diced
• 2 stalks celery, finely diced
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with clarified butter.
2. In a large skillet over medium heat, melt 1/4 cup of clarified butter and sauté the onion and celery until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Transfer the sautéed vegetables to a large mixing bowl and add the matzah pieces, gently tossing to combine.
4. Pour the chicken stock over the matzah mixture, allowing it to absorb for 5 minutes, then stir in the beaten eggs, thyme, salt, and pepper until evenly distributed.
5. Transfer the mixture to the prepared baking dish, dotting the top with the remaining clarified butter for a golden crust.
6. Bake uncovered for 45 minutes, or until the top is crispy and the edges are lightly browned.
7. Let the stuffing rest for 10 minutes before serving to allow the flavors to meld and the texture to set.

Perfectly balanced between crisp and tender, this matzah stuffing offers a delightful contrast in textures. The subtle herbaceous notes of thyme elevate the dish, making it a versatile companion to both roasted meats and vegetable-centric plates.

Matzah Pancakes

Wandering through the quiet of the morning, the thought of matzah pancakes brings a comforting warmth, a simple yet profound pleasure that ties past to present with each golden, crispy edge.

Ingredients

• 4 sheets of matzah, broken into small pieces
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup whole milk
• 1 tbsp granulated sugar
• 1/2 tsp fine sea salt
• 2 tbsp clarified butter, for frying
• Maple syrup, for serving

Instructions

1. In a large mixing bowl, soak the broken matzah pieces in cold water for 2 minutes, then drain thoroughly, pressing out excess water.
2. Add the lightly beaten eggs, whole milk, granulated sugar, and fine sea salt to the bowl with the matzah, stirring gently to combine.
3. Heat a large skillet over medium heat and add 1 tbsp of clarified butter, swirling to coat the pan evenly.
4. Pour 1/4 cup of the matzah mixture into the skillet for each pancake, flattening slightly with the back of a spoon. Cook for 3-4 minutes until the edges are golden and crisp.
5. Carefully flip each pancake and cook for an additional 3 minutes on the other side, adding more clarified butter as needed to prevent sticking.
6. Transfer the cooked pancakes to a warm plate and repeat with the remaining mixture.
7. Serve immediately, drizzled with maple syrup for a touch of sweetness.

The matzah pancakes emerge with a delightful contrast of textures—crispy on the outside, tender within. Their subtle sweetness pairs beautifully with the richness of maple syrup, or for a savory twist, try them with a dollop of sour cream and a sprinkle of chives.

Matzah Meatballs

Every now and then, a recipe comes along that feels like a whisper from the past, a gentle nudge to slow down and savor the process. Matzah meatballs, with their tender crumb and rich history, offer just that—a moment to reflect as you mix, shape, and simmer.

Ingredients

• 1 cup matzah meal
• 1/2 cup cold water
• 1 lb ground beef, 80% lean
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 2 cups homemade chicken stock

Instructions

1. In a small bowl, combine the matzah meal and cold water. Let sit for 5 minutes until the mixture absorbs the water and becomes paste-like.
2. In a large mixing bowl, gently combine the ground beef, soaked matzah meal, beaten egg, sea salt, black pepper, chopped onion, and minced garlic. Mix until just combined; overmixing can lead to tough meatballs.
3. Heat the clarified butter in a large skillet over medium heat until it shimmers but does not smoke.
4. Using a tablespoon measure, scoop the meat mixture and roll into 1-inch balls. Place each meatball into the skillet, ensuring they are not touching.
5. Brown the meatballs on all sides, about 2 minutes per side, adjusting the heat as necessary to prevent burning.
6. Once all meatballs are browned, pour the chicken stock into the skillet, scraping up any browned bits from the bottom. Bring to a gentle simmer.
7. Cover the skillet and reduce the heat to low. Simmer for 20 minutes, or until the meatballs are cooked through and the stock has reduced slightly.
8. Carefully remove the meatballs from the skillet and serve hot. The reduced stock can be drizzled over the meatballs for added flavor.

Comforting and rich, these matzah meatballs boast a delicate texture that melts in your mouth, with the savory depth of beef and the subtle sweetness of onion. Serve them atop a mound of creamy mashed potatoes or alongside a crisp green salad for a meal that feels both nourishing and nostalgic.

Matzah Crusted Chicken

Zestfully, let’s embark on a culinary journey that brings a crispy, golden twist to your dinner table with a dish that’s both comforting and elegantly simple. This recipe, with its unique crust, offers a delightful crunch that contrasts beautifully with the tender, juicy chicken beneath.

Ingredients

• 4 boneless, skinless chicken breasts, patted dry
• 1 cup matzah meal
• 1/2 cup finely grated Parmesan cheese
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a shallow dish, combine the matzah meal, Parmesan cheese, smoked paprika, garlic powder, onion powder, sea salt, and black pepper, whisking to ensure even distribution.
3. Dip each chicken breast into the beaten eggs, allowing any excess to drip off, then dredge in the matzah mixture, pressing gently to adhere the coating.
4. Place the coated chicken breasts on the prepared baking sheet and drizzle evenly with the melted clarified butter.
5. Bake for 25-30 minutes, or until the crust is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

This matzah crusted chicken emerges from the oven with a texture that’s irresistibly crisp on the outside, yet remains succulent within. The smoky undertones from the paprika meld harmoniously with the savory Parmesan, creating a flavor profile that’s both rich and nuanced. Try serving it atop a bed of arugula dressed with lemon vinaigrette for a refreshing contrast.

Matzah Salad

Now, as the light filters softly through the kitchen window, let’s take a moment to prepare something both simple and profound. Matzah salad, a dish that whispers of tradition and the joy of fresh ingredients, invites us to slow down and savor each step.

Ingredients

• 4 sheets of matzah, broken into bite-sized pieces
• 1 cup English cucumber, finely diced
• 1/2 cup radishes, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the broken matzah pieces with the diced cucumber and sliced radishes.
2. Add the chopped dill and parsley to the bowl, gently tossing to distribute the herbs evenly throughout the salad.
3. In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice until emulsified.
4. Drizzle the dressing over the matzah mixture, using a spatula to fold the ingredients together, ensuring each piece is lightly coated.
5. Season the salad with sea salt and freshly ground black pepper, adjusting to your preference but starting with the recommended amounts for balance.
6. Let the salad sit for 5 minutes before serving, allowing the matzah to slightly soften and absorb the flavors.

Fresh and vibrant, this matzah salad offers a delightful crunch from the vegetables and a subtle chew from the softened matzah. Serve it as a light lunch or as a refreshing side dish at your next gathering, perhaps garnished with additional dill for a touch of elegance.

Matzah S’mores

Now, as the evening settles in, there’s something profoundly comforting about the idea of Matzah S’mores. It’s a twist on the classic campfire treat, blending the crispness of matzah with the gooey sweetness of marshmallows and chocolate, creating a dessert that feels both innovative and nostalgically familiar.

Ingredients

• 4 sheets of matzah, broken into large pieces
• 1 cup of semi-sweet chocolate chips, preferably high-quality
• 1 cup of mini marshmallows
• 2 tablespoons of unsalted butter, clarified

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. Arrange the matzah pieces on the prepared baking sheet in a single layer, ensuring they slightly overlap to create a base.
3. Sprinkle the chocolate chips evenly over the matzah, followed by the mini marshmallows, covering the surface as uniformly as possible.
4. Drizzle the clarified butter over the top, which will help the ingredients meld together beautifully during baking.
5. Bake in the preheated oven for 5-7 minutes, or until the marshmallows are golden and puffed, and the chocolate has just begun to melt.
6. Remove from the oven and let cool for 2 minutes before serving, allowing the chocolate to set slightly for the perfect texture.

Creating these Matzah S’mores yields a dessert that’s delightfully crunchy yet irresistibly soft in the middle. The contrast between the toasty marshmallows and the rich, melted chocolate against the backdrop of matzah’s unique texture is nothing short of magical. Consider serving them warm with a drizzle of caramel or a sprinkle of sea salt for an extra layer of flavor.

Conclusion

Now that you’ve explored these 17 delicious matzah recipes, we hope you’re inspired to bring some creativity to your Passover table. Whether you’re in the mood for something sweet, savory, or downright innovative, there’s a recipe here for every home cook. Don’t forget to try your favorites, leave a comment sharing which ones you loved, and pin this article on Pinterest to spread the Passover joy!