New & NowFood52 LifePassover

Too Many Cooks: Matzoh Time

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You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.


During Passover, the absence of leaveners forces many of us to get creative with our matzoh. It becomes balls, or brei, or the base of a PB&J. Instead of resenting matzoh's (strangely satisfying) blandness, we like to think of it as a blank canvas, pushing us to try new things. Which leads us to this week's question:

What's your favorite way to eat matzoh?

Are you (like us) a brei fanatic? A soup purist? Or do you go crazy with your toppings?

KenziBrei! All the way. That stuff is incredible.

Marian: PB&J for breakfast, brei for dinner.

Merrill: Straight up, with a thin layer of butter and a sprinkle of salt.

Amanda: With butter and coarse salt!

Merrill: More proof that Amanda and I are actually the same person!

Brette: Broken up into little pieces and made soggy in chicken soup.

KristenBalls! Balls! 

Sarah: Covered in caramel and chocolate, of course.

Will: 50/50 split between Matzoh Brei and chopped liver.

Maddy: PB&J all the way.

Jason: Matzoh Ball Soup!

Bryce: I'm on the butter and salt train, too.

Christina: Ditto!

Michael: Matzoh pizza was a childhood staple. Brei is best; I like it with caramelized onions for dinner and maple syrup for breakfast. Kugel's great too.

Lauren: Savory kugel all the way.

Stephanie: Matzoh brei! Ever since I tested it, I've been eating it almost everyday.

How do you take your matzoh? Tell us in the comments!

Tags: matzoh, matzo, brei, Passover

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