making-with-matzo-FINAL-4-18

Kristina Markman

MAKING with 

MATZO 

a cookbook 

art·337 

typo·graphy·ii 

spring·2017 

Kristina Markman

Copyright © 

2017 by kristina leigh markman 

All rights reserved. This book or any portion thereof may not be 

reproduced without the express written permission of the publisher. 

Printed in the United States of America. 

First Edition, Spring 2017 

art 337 type ii 

University of Maryland, Baltimore County 

1000 Hilltop Circle 

Baltimore, MD 21201

• For Mema 

Thanks for always inspiring me and 

believing in me, no matter how many 

schools it takes to get to the degree ahead.

CONTENTS 

forward………[11] 

introduction………[13] 

the basics………[14] 

homemade matzo………[17] 

egg and onion matzo………[19] 

gluten free matzo………[21] 

matzo meal………[23] 

matzo balls………[25] 

savory dishes………[26] 

main 

matzo ball soup………[29] 

nina’s mina………[31] 

not your bubbe’s matzo brei………[33] 

matzo pizza………[35] 

matzo meal crusted mahi………[37] 

sides 

matzo kugel with spinach and feta………[39] 

matzo meal potato latkes………[41] 

sweets and treats………[42] 

chocolate covered matzo………[45] 

chocolate matzo torte………[47] 

sweet banana matzo brei scramble………[49] 

icebox matzo cake………[51] 

s’more matzos………[53]

FORWARD 

When I initially embarked on this matzo recipe book project, my intent was two-fold. I wanted to provide an array of 

creative recipes that utilize this unleavened grain for Passover and all year around. After all, Passover occurs every spring, 

and practicing Jews the world over must incorporate this bland, “cardboard-like” grain into their diet for 8 days. 

However, 8 days of plain, unaltered matzo can only lead to constipation, boredom, and bland, dry, “pleasure-less” eating.. 

It is therefore neccessary to get creative and incorporate matzo into tasty meals in a variety of ways. This collection of 

recipes contains personal recipes, as well as recipes collected from friends, family, and recipes adopted from various 

culinary blogs. All adaptations are cited within the recipe’s description. These recipes are a collection of my personal 

favorites and cultural classics that make cooking for Passover fun, colorful, and diverse, and leave you craving matzo 

long after Passover has passed. 

My other, and perhaps foremost intent was to provide information about the Jewish customs and traditions 

surrounding matzo. And yet, I did not truly realize how much information, customs, stories, and history regarding 

matzo there would be until I began my research. Only then was I able to put into perspective the significance matzo 

represents as a symbol for the Jewish people, both as a physical object key to maintaining tradition and holding steadfast 

to cultural roots, and as a symbol of liberation from slavery in an ideological sense; in any case, I hope I was able to 

accomplish this goal and serve matzo justice. 

Although this book explains matzo extensively as it relates to the Jewish holiday of Passover, the recipes are not strictly 

geared towards use on Passover and can be used all year around. The introduction explains the sanctity of matzo as a 

symbol I myself, however, do not follow these strict guidelines, and have provided notes to amend any recipe if 

necessary to make it Kosher, and Kosher for Passover. 

This cookbook is comprised of original photography taken at my studio in Baltimore, Maryland and in Israel from my 

travels in 2015. I hope you enjoy it! If you have any comments or feedback, please reach out to me at kmark2@umbc.edu 

or kristina.leigh.m@gmail.com. 

[11] forward

INTRODUCTION 

Matzos are thin, crisp wafers frequently found in a square-shaped box at your local grocery store. (You may also find 

them spelled as “matzoh,” “matza,” or “matzah,” and plural as “matzos” or “matzot.”) They are the unleavened breads 

that play a central role in celebrating Passover and carry a deep symbolic meaning for the Jewish people. Each year 

during the week of Passover, observing Jews forgo chametz, or leavened breads, and instead eat matzo, to 

commemorate the story of the Exodus of the Jews from slavery as recorded in the Old Testament. Matzo meal 

is made by grinding up the crackers into desired consistency, and is used in many recipes as a breading or filler, 

especially during Passover as a substitute for leavened grains. Recently, matzo and matzo meal have become 

more popular and prevalent in everyday dishes. 

Matzo is essentially a mixture of flour and water, sometimes with kosher salt and mild olive oil, that has been kneaded, 

rolled out, punctured, and baked before the dough has been given the opportunity to rise. The dough remains flat and 

quickly hardens, baking into a flat cracker instead (usually with burnt edges). In order to be truly Kosher for Passover, 

the matzo must be baked in 18 minutes or less after combining the flour and water, to ensure the fermentation 

process has not begun. This practice, known as shmurah, meaning “guarded” matzo, is highly regarded in the rabbinic 

community, and laws are strictly enforced to ensure these standards are being met. 

HISTORY 

Matzo has a rich history stretching back to pre-biblical times as a staple in Jewish cuisine during the week of Passover. 

Matzos were originally eaten by the Jews enslaved in Egypt and were considered the “poor man’s food,” and the “bread 

of affliction.” This refers to the suffering endured as a slave in Egypt. It is said later that when Moses spoke to God, God 

commanded that the Jews were to be freed, and after unleashing the plagues that brought death to every Egyptian 

family’s first-born son, the Egyptian king granted freedom to the Jews in haste. The Israelites were forced to pack all 

of their belongings and supplies quickly, without enough time to let the hametz, or flour rise before baking it, 

resulting in crisp, hardened crackers we call matzo. 

Boxed matzo has become ubiquitous with our notion of matzo, especially in the United States and Europe, which 

don’t have a centralized and concentrated Orthodox Jewish community like in Israel. It often goes unconsidered then, 

that making matzo was traditionally done by hand, resulting in a more rounded, irregular and imperfect shape. 

The mass-produced matzo we are so familiar with today was only introduced in the late 1880’s, when a Lithuanian 

immigrant named Rabbi Dov Behr Manischewitz opened up the first matzo factory, Manischewitz, in Cincinnati, 

Ohio. There are only 10 matzo factories in operation today worldwide. 

SYMBOLISM 

Matzo remains an integral part in Judaism and is eaten in place of leavened bread every year during the week of Passover 

to commemorate the Exodus of the Jews from slavery. Eating matzo during Passover expresses a symbolic duality 

in the psyche and our cultural evolution from being enslaved to being free. In Egypt, the Jews ate matzo with the 

understanding that they were slaves and this was the food of the oppressed, but in exile from Egypt eating matzo also 

became a symbol of freedom. This duality is a central theme in Judaism, and during Passover, chametz, or leavened 

bread, is foregone to remember to remain modest and humble. 

[13] forward

homemade matzo [17] 

egg and onion matzo [19] 

gluten free matzo [21] 

matzo meal [23] 

matzo balls [25] 

Although boxed matzo is perfectly acceptable 

and Kosher for Passover, and can be used for all 

of the recipes in this book, nothing quite 

compares to the freshness, flavor, and 

sturdiness of homemade matzo. This section is 

an introduction to making the basics: a few 

varieties of homemade matzo, and matzo 

meal and matzo balls.

SERVES 8 

PREP TIME 15MNS 

COOK TIME 5MNS 

making with matzo [16] 

Although matzo can be purchased 

easily in the kosher aisle, 

homemade matzo has a much 

better taste. And because matzo 

doesn’t need to be square at all, so 

it is a great recipe to make with 

kids and allow them to use cookie 

cutters to make fun matzo shapes. 

This recipe has been modified 

from Leite’s Culinaria, and can 

easily be made in 18 minutes if you 

are keeping kosher for Passover. 

Make sure to preheat the oven 

first, so it has time to warm up to 

500°F before you are ready to 

bake the matzo.

HOMEMADE 

MATZO 

traditional matzo has been 

handmade for over 4,000 years 

INGREDIENTS 

4½ CUPS ALL-PURPOSE 

FLOUR 

1 TSP KOSHER SALT, PLUS 

MORE TO SPRINKLE ON TOP 

2 TBSP MILD OLIVE OIL 

¾ CUP WARM WATER, PLUS 

UP TO ¼ CUP MORE 

MORE FLOUR FOR ROLLING 

DIRECTIONS 

[1] Preheat the oven to 500°F. Ideally 

you would place a pizza stone on 

the bottom oven rack, but a large 

baking sheet will work as well. 

[2] In a large bowl, mix together all the 

ingredients, using 3/4 cup water, until 

everything comes together to form a 

dough. If the dough seems dry, add 

a little more water, a few drops at a 

time. If you do not need the matzo to 

be kosher for Passover, let the dough 

rest for 10 to 15 minutes. If you do need 

it to be kosher for Passover, proceed 

immediately to the next step so that you 

can finish everything in 18 minutes. 

[3] Divide the dough into 8 pieces. Flatten 

each piece slightly and roll the dough 

as thinly as possible with a rolling pin 

on a lightly floured surface. Repeat 

with the remaining dough pieces. 

[4] Trim the flattened dough into rectangles 

(or whatever shape you prefer, it really 

doesn’t matter). Use a fork to prick 

holes in the surface of the dough. If 

salted matzos are desired, brush or 

spray the dough surface lightly with 

water and sprinkle with salt to taste. 

[5] Carefully place some of the dough onto 

the pizza stone or baking sheet. They 

should fit snugly but should not touch. 

Bake until the surface of the matzo 

is golden brown and bubbly, 30 to 90 

seconds. Using tongs, carefully flip 

the matzo pieces and continue to bake 

until the other side is golden browned 

and lightly blistered, 15 to 30 seconds. 

Watch the matzo carefully to make 

sure it doesn’t burn; the exact baking 

time will vary and get longer with 

subsequent batches. Cool before serving. 

[17] the basics | homemade matzo

SERVES 8 



These soft unleavened bread squares are 

delicious as crackers or plain, all year around. This 

recipe was adopted from Tammy of Tammy’s 

Recipes and has a rich savory onion flavor, making 

this matzo great for use in savory recipes. 

making with matzo [18]

EGG AND ONION 

MATZO 

a savory cracker great for dips and 

spreads 

INGREDIENTS 

DIRECTIONS 

2¼ CUPS FLOUR 

¾ TSP SALT 

⅓ CUP BUTTER 

1 EGG, BEATEN 

1 TBSP ONION POWDER 

½ CUP MILK 

[1] Combine onion powder and milk 

in a small bowl, and set aside 

to soak for a few minutes. 

[2] In a mixing bowl, combine flour 

and salt. Cut in butter. Add egg 

and onion powder/milk mixture. 

Knead into a smooth, soft dough, 

adding additional flour if needed. 

[3] Divide dough in half. On a lightly floured 

surface, roll each piece of dough into a 

large rectangle, at least 1/4-inch thick 

but not more than 1/2-inch thick. 

[4] Using a pizza cutter or butter knife, cut 

dough into 2x2-inch squares, or another 

size as desired. Place squares on a lightly 

greased, lightly salted cookie sheet or 

jelly roll pan. Use a fork to prick each 

square several times before baking. 

[5] Bake at 450°F for 10-14 minutes, until 

golden and cooked through (but not hard 

or dark). Remove to wire rack; cool. 

[19] the basics | egg and onion matzo

SERVES 4 




I got this recipe for my cousin, who 

has to follow a strict gluten free 

diet. This recipe can be made easily 

in under 18 minutes, so it’s perfect 

not only for Passover, but for 

those times when you’re just 

craving a good cracker. This is also a 

much more cost-effective 

solution, as boxed gluten free 

matzo at the store can run 

upwards of $9 per box! And if you 

really do love gluten, don’t be 

turned off by this gluten-less 

matzo alternative. Gluten free 

matzo is delicious; I would argue 

that as a cracker, it is even better!

GLUTEN FREE 

MATZO 

easy to make as an alternative for 

Passover and all year around 

INGREDIENTS 

1 CUP CERTIFIED GLUTEN 

FREE ALL-PURPOSE FLOUR 

½ CUP CERTIFIED GLUTEN 

FREE OAT FLOUR (OR 

ALMOND FLOUR) 

½ TSP SALT 

4 TBSP OLIVE OIL 

4 TBSP WATER 

COOKING SPRAY 

COARSE SALT TO GARNISH 

DIRECTIONS 

[1] Preheat the oven to 450°F. 

[2] Use a food processor to mix the allpurpose 

gluten free flour, oat flour (or 

almond flour), and salt. Conversely, you 

could whisk them in a mixing bowl. 

[3] Slowly add the olive oil and water 

while pulsing or stirring. If the dough 

is too dry, add additional water in 

increments of a ½ teaspoon. You 

want the dough to be wet enough to 

form into a ball, but not sticky. 

[4] Form the dough into a ball and roll out 

on a clean surface or pastry mat dusted 

with gluten free flour. You want to roll 

gently in each direction, until the dough 

is similar in thickness to a saltine cracker. 

[5] Cut and arrange the dough on a baking 

sheet lined with parchment paper. 

Using a fork, prick each matzo in lines. 

Spray tops of the matzo dough with 

a light coat of cooking spray, and top 

matzo with course grained salt. 

[6] Bake for 10 minutes, or 

until lightly browned. 

[21] the basics | gluten free matzo

MAKES 2 CUPS 



Matzo meal is simply crushed matzo, and is used 

as a breading or filler in countless recipes. The 

matzo can be ground into varying consistencies, 

from course grained to fine powder, almost like 

flour. You can purchase matzo meal at the store, 

but it is just as easy to make at home if you have a 

good blender, food processor, or coffee grinder. 

making with matzo [22]

MATZO MEAL 

can be made ahead and stored in 

the pantry for months 

INGREDIENTS 

DIRECTIONS 

8 SHEETS OF MATZO 

[1] Break up a few sheets of matzo and place 

in food processor. Pulverize on high until 

the matzo reaches desired consistency. 

The finer it is, the better it is for baking. 

[2] Transfer matzo meal to an airtight 

container and continue to break 

up and pulverize the rest of the 

matzo, making sure that your food 

processor can handle the amount 

of matzo placed in it at one time. 

[3] That’s it! Now you have homemade 

matzo meal that can be used in Passoverfriendly 

cakes, or as fillers and breading. 

[23] the basics | matzo meal

SERVES 8 




Matzo balls are so many things to 

so many people, but most 

importantly, they form the basis of 

matzo ball soup. Matzo balls and 

matzo ball soup are quintessential 

Passover classics, and the most 

requested dish at family gatherings 

from the youngest kids to the 

wisest in the room. I follow the 

recipe that is recommended by 

Manichewitz, and these matzo 

balls turn out perfect every time.

MATZO BALLS 

traditionally served in chicken 

soup and a staple during Passover 

INGREDIENTS 

DIRECTIONS 

2 TBSP VEGETABLE OIL 

2 LARGE EGGS, BEATEN 

½ CUP MATZO MEAL 

2 TBSP BROTH OR WATER 

1 TSP SALT 

[1] In a bowl, beat the eggs. Add the 

vegetable oil, matzo meal, and 

salt until well blended. Add broth 

or water and mix thoroughly. 

[2] Cover mixture and chill in the 

refrigerator for 20 minutes. Meanwhile, 

bring 6 cups water to a boil. 

[3] Remove chilled matzo ball mix from 

the fridge and form into 1-inch balls. 

[4] Drop matzo balls into boiling water, 

and then reduce heat to a simmer. 

Cover tightly and simmer until 

thoroughly cooked, about 30 minutes. 

[25] the basics | matzo balls

main 

matzo ball soup [29] 

nina’s mina [31] 

not your bubbe’s matzo brei [33] 

matzo meal crusted mahi [35] 

matzo pizza [37] 

sides 

matzo kugel with spinach and feta [39] 

matzo meal potato latkes [41] 

Use boxed matzo or homemade matzo; make 

these recipes for Passover or all year around, 

and impress your family and friends with how 

great matzo can taste. This section includes 

main dishes and side dishes that range from 

quintessential Jewish culinary traditions to 

unique twists on the classics.

SERVES 8 



Matzo ball soup is a true classic, the ultimate 

crowd pleaser. This is my personal recipe for 

matzo ball soup. The rotisserie chicken is a great 

way to knock off prep time by using an already 

cooked, store-bought rotisserie chicken. They are 

juicy, moist, and it is easy to shred into the pot. This 

soup will warm you up on a cold day, or soothe a 

cold when you are feeling under the weather. 


MATZO BALL 

SOUP 

the ultimate comfort food 

INGREDIENTS 

DIRECTIONS 

1 ROTISSERIE CHICKEN 


1 ONION, CHOPPED 

4 CLOVES GARLIC, CHOPPED 

3 CARROTS, CHOPPED 

1 STALK CELERY, CHOPPED 

7 CHICKEN BOUILLON 

CUBES 

10 CUPS WATER 

1 TSP GROUND CUMIN 

8 MATZO BALLS (RECIPE ON 

PG#) 

SALT AND PEPPER TO TASTE 

[1] Prep the ingredients. Pull and shred 

the meat from the rotisserie chicken, 

being careful to remove all bones, 

and set aside. Peel and chop the 

carrots, celery, onion, and garlic. 

[2] Heat a large stockpot or Dutch oven on 

medium-high heat, and add the olive 

oil. Once nice and hot, add the chopped 

garlic and onions, sautéing for about 5 

minutes or until soft. Add the chopped 

carrots and celery, and continue to sauté 

for 5 more minutes, stirring occasionally. 

[3] Add the water, bouillon cubes, 

cumin, salt and pepper to the 

pot and bring to a boil. 

[4] After boiling for 2 minutes, reduce heat 

to a simmer, and add the pulled chicken. 

Cover and simmer for 30 minutes. 

[5] Right before serving, add the matzo 

balls, so they retain their shape. 

[29] savory dishes | main | matzo ball soup

SERVES 8 



A mina is a dish of Sephardic Jewish origin, and is 

literally a layered matzo pie. Matzo is soaked in 

water briefly until it becomes pliable, and is 

layered in a casserole dish like a matzo-lasagna. 

The filling varies widely, and can range from a 

vegetarian dish to meat pie. My mina uses ground 

turkey and tomato sauce, with some chopped 

jalapenos for a little spice. 


NINA’S MINA 

this matzo-lasagna style dish 

is hearty, healthy, and calls 

for second-helpings 

INGREDIENTS 

OLIVE OIL 



2 LB GROUND TURKEY 

SALT AND PEPPER 

1 TSP PAPRIKA 

1 CAN DICED TOMATOES 

1 ROASTED RED PEPPER, 

CHOPPED 

¼ CUP PICKLED JALAPENOS, 

CHOPPED 

2 CUPS FRESH SPINACH, 

CHOPPED 

1 JAR TOMATO SAUCE 

6 SHEETS MATZO 

2 EGGS, BEATEN 

DIRECTIONS 

[1] Preheat the oven to 350°F. For the 

filling, in a large, deep skillet or pot on 

medium-high heat, add olive oil. Sautee 

onions and garlic until soft and browned, 

then add the ground turkey. Add the 

paprika, salt and pepper to taste, and 

stir occasionally, being careful to make 

sure the meat is thoroughly cooked. 

[2] Add the can of diced tomatoes, 

red pepper, jalapenos, spinach, 

and jar of tomato sauce. Stir well 

and let simmer for 10 minutes. 

[3] In the meantime, soak the 6 sheets of 

matzo in water for about 1 minute, or 

until soft but not mushy and still hold up. 

Lay them on a paper towel for a minute, 

then line the bottom of an oven safe 

casserole dish with a layer of matzo. 

[4] Add filling on top of the matzo. Alternate 

between matzo and the meat pie filling 

with the matzo ending on the top layer. 

[5] Pour the beaten eggs over the top of 

the dish, and use a spatula to spread 

evenly. Bake for 45 minutes. 

[31] savory dishes | main | nina’s mina

SERVES 4 




Matzo brei is essentially a mixture 

of matzo and fried eggs, but can 

take many forms. Some like it 

sweet, some like it savory, but it 

nonetheless serves to fulfill the 

perfect breakfast. My 

grandmother made a simple 

version for years, consisting of just 

the matzo, eggs, and a little cream. 

She would eat it with salt; my 

grandpa would top it with sugar, 

but all the kids and grandkids like it 

with syrup. I prefer my matzo brei 

omelette-style, and the roasted 

red peppers in this recipe add a 

ton of flavor.

NOT YOUR 

BUBBE’S MATZO 

BREI 

INGREDIENTS 

1 RED PEPPER, ROASTED AND 

CHOPPED 

4 EGGS 

1 CUP BLACK OLIVES, 

CHOPPED 

1 CUP FRESH SPINACH, 

COARSELY CHOPPED 


1 CUP HOT WATER 

SALT AND PEPPER 

OLIVE OIL 

DIRECTIONS 

[1] Preheat the oven to 450°F. To roast 

the pepper, cut off the top and remove 

the seeds. Cut the pepper in half 

lengthwise, and slather halves with 

a light coating of olive oil. Bake in 

the oven at 450 for 25 minutes. 

[2] While the pepper is roasting, chop 

the olives and spinach. Set aside. 

Chop red pepper after removing 

it from the oven, after 25 minutes 

or when soft and charred. 

[3] Place the matzo in a shallow dish 

with the cup of hot water, letting 

the matzo soak for 3 minutes. Drain 

the excess water and crumble the 

soggy matzo into small pieces. 

[4] Whisk the eggs in a mixing bowl. 

Add the chopped roasted red pepper, 

olives, spinach, the wet crumbled 

matzo, and salt and pepper to taste. 

Cook on medium heat for ten minutes. 

[6] This part is tricky. After ten minutes, 

the matzo brei needs to be flipped, 

so it is easiest to flip the omelettelike 

brei out of the cast iron skillet 

onto a large cutting board. 

[7] Add a bit more olive oil to the pan, and 

slide the matzo brei back so the top can 

get cooked evenly. Continue cooking 

on the other side for 10 more minutes. 

[8] When finished, flip the finished matzo 

brei back onto the cutting board and cut 

into 4 servings. Cheers! 

[5] Coat a cast iron skillet with olive oil on 

medium-high heat. Once hot and the 

oil starts to pop, turn the heat down to 

medium and add the matzo-egg mixture. 

[33] savory dishes | main | not your bubbe’s matzo brei

SERVES 4 



If you have a personal deep fryer or large Dutch 

oven, this fish will come together beautifully with 

its nice even coat of matzo meal breading. Your 

guests are guaranteed to crave this fish with their 

chips long after its gone. When buying the fish, if 

possible always buy fresh fish from your local 

seafood market and chose wild-caught over 

farm-raised varieties. 


MATZO MEAL 

CRUSTED MAHI 

fish and chips, anyone? 

INGREDIENTS 

1½ LB MAHI MAHI FILET 

PEANUT OIL FOR FRYING 

2 EGGS 

1 TSP SALT 

1 TSP PEPPER 

½ TSP PAPRIKA 

½ CUP MATZO MEAL 

DIRECTIONS 

[1] Trim the skin off the fish, and cut 

into 4 6-ounce servings. Set aside. 

[2] If using a deep fryer, add peanut oil 

according to user instructions for 

your deep fryer. Preheat to high, 

375°F. Otherwise, heat about an inch 

of peanut oil in a deep pot or Dutch 

oven. Peanut oil can be swapped out 

for vegetable, canola, or corn oil to 

accommodate peanut allergies. 

meal again to get a nice thick crust. 

[6] Drop half of the breaded mahi filets into 

the preheated deep fryer so as not to 

over-crowd the basket, and fry for about 

6-7 minutes. Remove from basket when 

finished and drain excess oil on a paper 

towel while frying the second batch. If 

using a Dutch oven, fry the fish for 4 

minutes on each side, or until it becomes 

crispy and golden brown. 

[3] In a mixing bowl or pie dish, 

whisk the eggs, set aside. 

[4] In a large bowl, mix together 

salt, pepper, paprika, and matzo 

meal until fully blended. 

[5] Carefully dip each mahi filet into the 

egg batter, fully coating them. Transfer 

them one at a time to be breaded with the 

matzo meal mix, making sure to evenly 

coat them. For an extra crispy crust, 

repeat the process by re-dipping each filet 

into the egg-batter and then the matzo 

[35] savory dishes | main | matzo meal crusted mahi

SERVES 2 



don’t keep kosher strictly; 

however, I opt for turkey 

pepperoni, as it is lower in sodium 

with no sacrifice to taste. 


This is a super easy recipe to make 

as a fast lunch for the kids or 

grown-ups. I prefer to use 

homemade matzo for this recipe, 

because it is fresher and sturdier 

so it stands up to the weight of the 

sauce and toppings better without 

the risk of getting soggy. You can 

use whatever toppings you would 

prefer when making these pizzas, 

but just remember that pork is 

not kosher, and neither is a 

combination of meat and cheese. 

So if you keep kosher, use veggies 

instead of pepperoni, or use 

kosher meat without cheese! I

MATZO PIZZA 

a crisp and flaky crust makes for 

the perfect light lunch 

INGREDIENTS 

DIRECTIONS 


½ CUP PIZZA SAUCE 

½ CUP MOZZARELLA 

CHEESE, SHREDDED 

TOPPINGS OF CHOICE 

[1] Preheat oven or toaster oven to 375°F. 

[2] Spread pizza sauce evenly between the 

two pieces of matzo. You can use more 

or less based on personal preference. 

[3] Top with fresh shredded mozzarella 

cheese, and toppings of choice. 

Remember: if you are keeping kosher, 

use veggies like chopped peppers, 

onions, garlic, olives, and mushrooms 

for your pizza, or use kosher deli cut 

pepperonis without the cheese. 

[4] Bake for about 10 minutes, or 

until all the cheese has melted and 

appears golden around the edges. 

[37] savory dishes | main | matzo pizza

SERVES 6 




A “kugel” is a baked casserole 

dish of Ashkenazi Jewish origin 

that contains a starch and eggs, 

among other ingredients. 

Although it is traditionally made 

with egg noodles (and my Mema 

puts raisins in hers), matzo kugel is 

a popular substitute for Passover. 

The original recipe was adopted 

from the “Brokeass Gourmet” 

food blog, and provides a great 

kosher meal alternative for the 

vegetarian in your family.

MATZO KUGEL 

WITH SPINACH 

AND FETA 

INGREDIENTS 




2 CARROTS, GRATED 

4 CUPS FRESH BABY 

SPINACH 

1 CUP MILK 

4 EGGS 

5 SHEETS MATZO, CRUMBLED 

1 TSP SALT 

1 TSP PEPPER 

½ CUP FETA CHEESE, 

CRUMBLED 

DIRECTIONS 

[1] Preheat the oven to 375°F. Lightly oil 

a 9”x11” casserole pan and set aside. 

[2] In a large frying pan, heat the olive oil 

over medium-low heat. Add the chopped 

onion and cook, stirring occasionally 

for about 10 minutes, caramelizing. 

[3] Increase the heat to medium and add 

the garlic and carrots. After 5 more 

minutes, add the spinach, stirring 

occasionally until it has completely 

wilted down. Remove from heat. 

[4] In a large mixing bowl, combine 

the milk and eggs, whisking until 

completely blended. Add crumbled 

matzo and let sit for 5 minutes. 

[5] Add the cooked vegetables to the milkegg 

mixture and stir to fully incorporate. 

Add the salt and pepper and stir again. 

with the goat cheese. Push the layer 

of cheese down slightly, allowing 

it to sink in lightly to the batter. 

[7] Bake for 24-30 minutes, or until 

set and golden-brown on top. Let 

cool slightly before serving. 

[6] Pour into casserole pan and top evenly 

[39] savory dishes | sides | matzo kugel with spinach and feta

SERVES 8-10 



However, the matzo meal in this 

recipe really helps hold the 

mixture together and gives the 

potato pancakes a more 

consistent texture. Top with sour 

cream or applesauce. 


Potato latkes have been a staple 

in Jewish cuisine since the Middle 

Ages, and are eaten during the 

Chanukah celebration. Chanukah, 

or the festival of lights, celebrates 

the miracle of oil that burned for 8 

nights, when there was only 

enough for 1 night after the Jewish 

Maccabee soldiers recaptured and 

dedicated the synagogue in 

Jerusalem. That is why fried foods 

are eaten in abundance during 

Chanukah, to commemorate the 

miracle of oil and light. Potato 

latkes range vastly and there is no 

wrong way to make potato latkes.

MATZO MEAL 

POTATO LATKES 

INGREDIENTS 

DIRECTIONS 

4 RUSSET POTATOES, GRATED 

1 ONION, GRATED 

2 EGGS, BEATEN 

SALT AND PEPPER TO TASTE 

⅓ CUP MATZO MEAL 

VEGETABLE OIL 

KOSHER SALT TO FINISH 

PARSLEY TO GARNISH 

[1] After grating the potatoes, ring out and 

drain excess moisture using cheesecloth. 

[2] In a mixing bowl, beat the eggs. Add the 

onion, grated potatoes, matzo meal, 

and salt and pepper to taste. Form into 

round disks, about ½-¾ inches thick. 

[3] In a large, heavy skillet, heat ¼ 

inch vegetable oil over mediumhigh 

heat. Fry potato pancakes for 

about five minutes on each side, or 

until golden brown and crispy. 

[4] Transfer to drain excess oil on 

paper towels. Sprinkle with sea 

salt, and serve with your favorite 

toppings and condiments. 

[41] savory dishes | sides | matzo potato latkes

chocolate covered matzo [45] 

chocolate matzo torte [47] 

sweet banana matzo brei scramble [49] 

icebox matzo cake [51] 

s’more matzos [53] 

Dessert is usually the best part of the meal. 

And even if you don’t agree, you probably don’t 

have much of a choice anyway if your 

grandmother has anything to do with it. Not 

for the diabetic in your family, these matzo 

treats are so delicious; they will make sure 

your dessert-stomach is ready.

SERVES 16 




This is my absolute favorite 

chocolate covered matzo recipe. 

Make sure you have enough room 

in your freezer to be able to lay 

the baking pan of matzo flat when 

cooling. There is a lot of room for 

creativity with this recipe as well, 

so feel free to jazz it up with the 

toppings of your choice. You can 

try using a different type of 

chocolate, add a white chocolate 

drizzle, or sprinkles before placing 

in the freezer for a fancier or 

more playful dessert.

CHOCOLATE 

COVERED 

MATZO 

INGREDIENTS 


1 CUP BUTTER 

1 CUP DARK BROWN 

SUGAR, PACKED 

1 BAG MINI SEMISWEET 

CHOCOLATE CHIPS 

DIRECTIONS 

[1] Preheat the oven to 350°F. Cover a 

large baking tray with foil and then 

top with parchment paper. Place the 

matzo on the pan in one flat layer, 

breaking pieces to fit as needed. 

[2] In a pot over medium-low heat mix 

together the butter and brown sugar 

until melted and combined. Once 

melted, bring the mixture to a boil and 

boil for 3 minutes, stirring constantly. 

[3] After three minutes, pour the butter 

and sugar mixture (now caramel) 

over the layer of matzo in the 

baking tray. Spread the caramel so 

that it evenly covers the matzo. 

[4] Stick the matzo and caramel tray in 

the oven for about ten minutes. Keep 

an eye on it; the caramel should get 

nice and bubbly but not burnt. 

melts on top of the matzo. 

[6] Once melty, use a spatula to spread the 

chocolate into an even layer over the 

caramel matzo. Here is where you can 

get creative. Before freezing, you can 

choose to top the chocolate covered 

matzo however you want, Sprinkles, 

sea salt, crushed walnuts, or a white 

chocolate glaze are just a few ideas 

to please everyone at Passover. 

[7] Let cool for about 30 minutes, then 

transfer matzo with parchment 

paper and foil onto a cool pan, 

and place in the freezer to harden 

for 2 hours or overnight. 

[8] Once hard, break into bite-sized pieces 

for eating. Keep refrigerated. Yum! 

[5] After 10 minutes remove the tray 

from the oven and sprinkle the 

bag of chocolate chips evenly over 

the hot caramel. Let it sit out for a 

few minutes so that the chocolate 

[45] sweets and treats | chocolate covered matzo

SERVES 12 




This dense cake uses finely sifted 

matzo meal in place of flour. 

Orange juice adds sweetness, 

flavor, and helps to keep this cake 

moist. This recipe was originally 

pulled from The Settlement 

Cookbook: The Way to a Man’s 

Heart, published in 1903. It has 

since been passed down through 

the generations from my greatgreat-grandmother 

to me, and I 

am happy to be able to say today 

that this cake will find its way to 

anyone’s heart, whether they be a 

man or a woman.

CHOCOLATE 

MATZO TORTE 

finding it’s way to the Seder table 

since 1903 

INGREDIENTS 

4 EGGS, SEPARATED 

1/2 CUP SUGAR 

1/4 LB. ALMONDS, BLANCHED 

AND CHOPPED 

1/4 LB. SWEET GRATED 

CHOCOLATE 

1/4 LB. RAISINS 

1 TBSP COCOA POWDER 

1/2 CUP MATZO MEAL 

SIFTED FINE 

1/4 CUP OF WINE 

JUICE OF AN ORANGE 

DIRECTIONS 

[1] Preheat the oven to 350°F. 

[2] Crack the eggs, separating the yolks 

from the egg whites and set the egg 

whites aside. Beat the egg yolks 

together in a large mixing bowl. Add 

the sugar and continue beating until 

the mixture is light and fluffy. 

[3] Add the almonds, chocolate and raisins, 

matzo meal, wine, and freshly squeezed 

juice of an orange, stirring until well 

blended. Finally, add the egg whites to 

the batter and combine thoroughly. 

Almonds that are blanched simply have the 

flaky outer skin removed. If you purchase 

whole almonds that need to be blanched and 

chopped, place the almonds in a bowl. Pour 

boiling water over them and let them soak 

for 60 seconds or less; you do not want them 

to start getting soft or soggy. Drain the water 

and pat the almonds to dry. The skins will be 

easy to remove. 

with non-stick cooking spray, and 

pour batter into the pan. Bake in the 

preheated oven for 30 minutes or 

until a toothpick comes out clean. 

[4] Coat an 8 or 9-inch spring-form pan 

[47] sweets and treats | chocolate matzo torte

SERVES 6 



Matzo brei is frequently served as a breakfast 

item during Passover. This matzo brei will call to 

anyone’s sweet tooth, and tastes amazing served 

warm topped with caramel, and ice cream or 

whipped cream. I devised this recipe for my love 

of sugar and it will not disappoint those with a 

serious sweet tooth. 


SWEET BANANA 

MATZO BREI 

SCRAMBLE 

INGREDIENTS 

DIRECTIONS 


1 BANANA, THINLY SLICED 

1 CUP MILK 

3 EGGS 

2 TSP GROUND CINNAMON 

¼ CUP GRANULATED 

SUGAR 

¼ CUP DARK BROWN 

SUGAR 

1 TSP VANILLA EXTRACT 

½ CUP BUTTER, DIVIDED 

CARAMEL SAUCE TO TOP 

[1] Pass each sheet of matzo briefly 

under cool water to soften, and then 

crumble into a large mixing bowl. 

Add the banana slices and set aside. 

[2] In a bowl, combine milk, eggs, 

sugars, and vanilla extract, blending 

thoroughly, then add to the 

crumbled matzo and banana. 

[3] In a large skillet, heat ¼ cup of the 

butter over medium-high heat. Add the 

batter, frying for about 5 minutes at 

first. You can try to flip the batter like 

a pancake, or scramble while cooking 

with a spatula until thoroughly cooked, 

another 5-10 minutes. While cooking, 

cut in the remaining ¼ cup of butter. 

Cooking the batter like scrambled eggs 

allows all that butter to become evenly 

distributed throughout the batter. 

[4] Serve warm. Top with caramel 

sauce (I use a store-bought jar of 

caramel for this recipe), and serve 

with ice cream or whip cream. 

[49] sweets and treats | sweet banana matzo brei scramble

SERVES 20 



cake. This original recipe is 

credited to Tiffany Benyadan 

from the food blog 

Living Sweet Moments. 


This is a really easy treat to make, 

and it requires no baking! You just 

have to let the cake sit overnight 

so the chocolate cream icing can 

set. If you are making it for kids, 

soak the matzo in grape juice; 

otherwise, use kosher wine. I 

personally am a HUGE fan of icing, 

so when I made this cake I double 

the recipe, and save what is left, to 

ensure there is enough to really 

get between the layers. If you are a 

big peanut butter fan, it is also 

delicious to alternate between the 

chocolate cream frosting and 

peanut butter when stacking this

ICEBOX MATZO 

CAKE 

a bakeless treat fun to make with 

the kids 

INGREDIENTS 

DIRECTIONS 

1 CUP BUTTER 

1 CUP SUGAR 

2 EGGS 

6 OZ SEMI-SWEET 

CHOCOLATE 

1 TSP ALMOND EXTRACT 

1 TSP MILK OR SOY MILK 

1 TSP PREPARED COFFEE 

1½ BOXES MATZOS 

2 CUPS GRAPE JUICE, OR 

KOSHER WINE 

[1] Combine the butter, sugar, and 

eggs, beating until creamy. 

[2] In a small saucepan, melt the semi-sweet 

chocolate with the almond extract, milk 

and coffee. Add to the butter mixture 

and mix until thoroughly combined. 

[3] Place a baking sheet under a baking 

rack, so it can catch the drippings. Pour 

grape juice or kosher wine in a shallow 

dish. One by one, soak each piece of 

matzo in the juice or wine for about a 

minute, place it on the rack, and top with 

a layer of frosting. Continue stacking 

and layering the wine-soaked matzo 

and frosting, and then cover the top 

and sides with the rest of the frosting. 

[4] That’s it! Keep it in the fridge for 

2 hours or overnight for optimal 

flavor before serving. Top with 

shaved chocolate for garnish. 

[51] sweets and treats | icebox matzo cake

SERVES 8 



These treats are easy to put together. If you have 

a butane or flambe torch it will shave minutes off 

the prep and clean up time. 


S’MORE MATZOS 

these campfire treats will have 

kids and grownups asking for 

s’more matzo 

INGREDIENTS 

DIRECTIONS 

4 PIECES MATZO 

8 JUMBO MARSHMALLOWS 

2 MILK CHOCOLATE BARS, 

MELTED 

[1] Break each piece of matzo 

into four even pieces. 

[2] Drizzle the melted chocolate 

onto both sides of the matzo. 

[3] Place the marshmallows on a skewer. 

Torch each marshmallow until 

they are an even golden brown, and 

bubbly but not black and burnt. 

[4] Sandwich each melted marshmallow 

between two chocolate-coated matzo 

crackers. Eating these treats is the 

messiest part, but they’re so good 

you’ll want to lick the plate clean. 

[53] sweets and treats | s’more matzos

making-with-matzo-FINAL-4-18

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