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leftover Matzoh

i made several batches of chocolate matzoh crack but still have lots of matzoh leftover. What should I make?

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  1. I keep matzo around all year long. I turn them into cracker pizzas with tomato sauce and cheese, make matzo brei for breakfast, and have even used them as layers in a lasagna instead of the noodles.

    1 Reply
    1. re: how2hero

      matzo brei, matzo brei! matzo kugel

      1. They taste really good with peanut butter and jelly, as open face lunch sandwiches.

        1. My chickens really like it. Unfortunately, after next Tuesday, that's where all the leftovers will be going since none of us really want to be eating it.

          1. Sheets of matzoh can be used instead of pasta to make a very credible lasagna. Just use your regular lasagna recipe and use the matzoh - dry - in place of the lasagna noodles and bake as usual. The sauce and baking soften the matzoh and ends up being pretty darn close to pasta. Easier than anything and quite delicious.

            We also eat a lot of matzoh brei, even in the off-season. It's a great brunch dish - you can make it savoury or sweet. Another idea: soften the whole matzoh sheets in warm water and fill like an enchilada and bake. Can also be used to line greased pie plates to form a crust for quiche. And I've made some very good poultry stuffing with crumbled and soaked matzoh mixed with the usual suspects (sauteed onion, celery, mushroom, etc.). Oh and don't forget matzoh pizza - spread matzoh with pasta sauce, cheese and whatever other toppings you like and bake.

            8 Replies
            1. re: Nyleve

              Matzoh lasagna, wow Nyleve I've never run across this. Very interesting and thank you for sharing it.

              1. re: HillJ

                Seriously. It's good enough that sometimes I wonder why I don't make all the time instead of the regular kind.

                1. re: Nyleve

                  Very curious now! Do you lean towards less sauce with a matzoh based lasagna. I'm a bit concerned about it becoming too soft/mushy. Thoughts/suggestions, pls.

                  1. re: HillJ

                    I would use about the same amount of sauce as in a regular lasagna made with cooked pasta (as opposed to the no-boil kind). The matzoh soaks up some of the liquid as it softens - it really doesn't get too mushy but that's something you may just want to play with. To be honest I haven't made it yet this year (still eating seder leftovers) so I can't remember exact details. If I make it before I hear a report back from anyone, I'll let you know what I did and how it turned out.

                    1. re: HillJ

                      Several people recently shared their matza lasagna recipes on the kosher board, here: http://chowhound.chow.com/topics/774636

                      1. re: GilaB

                        My gentile mind is offically blown, thank you GilaB!

                  2. re: Nyleve

                    Nyleve, I like to make matzoh lasagna and find it a very similar to the real deal. Once the matzoh has soaked up some liquid it is almost like a noodle. I have a hard time convincing my wife but she's not a fan of pasta dishes anyway and hates matzoh.

                  3. Savory-
                    Crusty Cheese Bites - take balls of brie, coat in egg, and dip in finely crushed matzoh mixed with some garlic and onion powder if desired. fry in pan, turning til all sides are golden... serve with matzoh if desired :)

                    mix 1/2 cup butter with 2 cups finely crushed matzoh, 3/4 c confectioner's sugar, and 1/4-1/8 cup dark brown sugar (depending upon your sweet preferences), and 1/2 - 3/4 c peanut butter, and an egg. mix in some jelly of juice but just enough so it swirls through. bake at 350 til golden and firm. then if desired top with melted white or semi-sweet chocolate mixed with a little bit more peanut butter.

                    1. Matzah eggs. Similar to migas but use matzah instead of tortilla chips or totopos. Season with salt and freshly cracked black pepper.

                      1. Like matzo lasagna, I have made a Matzo Chicken Pie.

                        6-7 Tblsp. vegetable oil
                        2 cups chopped onions
                        2 Tblsp. minced garlic
                        1 1/2 cups thinly sliced mushrooms
                        3 cups bite-sized pieces cooked chicken or turkey
                        Salt, freshly ground pepper
                        1 cup chopped parsley
                        5 eggs, lightly beaten
                        5-6 matzos
                        1 cup chicken stock

                        1.Heat 5 tblsp. of the oil in a large skillet. Slowly saute the onions and garlic until softened, ~
                        10 minutes. Add the mushrooms, saute 5 minutes more. Let cool. Stir in the chicken, salt ,
                        pepper, parsley, and eggs.
                        2. Preheat the oven to 375. Lighly oil a shallow 6 - to 8- cup baking dish.
                        3. Dip 2 of the matzos into the stock until well moistened but not falling apart. Lay them in the
                        baking dish, breaking pieces to fit. Spoon 1/2 the chicken mixture on top, and cover with 1
                        more moistened matzo, the remaining chicken and the 2 remaining matzos, Pour 2 tsp. oil
                        over the top and bake for 15 minutes. Sprinkle with the remaining oil and bake an
                        additional 15 minutes, or until the top is a rich, crisp brown. Let cool for 10 minutes, then
                        Serves 6 to 8

                        1 Reply
                        1. re: CookieLee

                          Wow, this is really interesting. I'm buying a box of whole wheat matzoh immediately and having at some of these recipes. I really had no idea about the diversity (hence my very simple-make breadcrumbs! response above). I love the pot pie idea.

                        2. For what it's worth, a sealed box of matza keeps very well from one year to the next. If you haven't opened the plastic inside the box, you can just put it away for next year, without any loss in quality.

                          1. I am making a matzo stuffing tonight along with our usual roasted chicken. I don't believe in paying extra for matzo farfel, which is basically smaller chunked up pieces of plain matzo. I make it much like regular poultry stuffing - saute some onions, celery, mushrooms and carrots, add some s&p, poultry seasoning, use chicken stock and crumbed matzos. Bake in greased casserole for 45 min along side the roasting chicken, basting a few times with the chicken drippings.