Well, it's the third full day of Passover, and you might be crunching into a piece of matzo at this very moment.
But beyond the matzo "tartine," how else to get through the many, many boxes of stockpiled kosher-for-Passover matzo—now, and in a week, when Passover is over but you'e still got a few boxes of matzo to go?
We have a few ideas:
- Matzo granola! This recipe is so addictive that you may, as some of the commenters have mentioned, want to make it all year.
- Turn your matzo into "breadcrumbs" by crushing them up, toasting them with a bit of garlic and olive oil in a frying pan, and using them wherever you'd use the not-kosher-for-Passover version—in salads, on eggs, to coat fish or chicken...
- Use any leftover crushed-up matzo in a bulked-up, spiffied latke—this one has feta, sweet potatoes, and a whole mess of other roots instead of Russet potatoes.
- Or as the crust for a lemon meringue pie.
- Or in place of saltines in this recipe for nut butter-chocolate squares! (Just be sure to swap in a different nut butter for the PB.)
- Soak sheets of matzo in espresso and use them instead of ladyfingers in tiramisu.
- You can't go wrong with matzo brei, the O.G. "I'm sick of matzo, and yet..." meal.
- Same goes for chocolate-covered matzo.
- Raise the bar by introducing a toffee-brittle situation to the chocolate-covered matzo classic.
- Or Rocky Road-ifying it.
- Matzo icebox cake? Why not!
- Bake some cheese—this feta or anything you've got—and go at it with matzo, cracker-style.
What are your favorite ways to use up matzo? Share your ideas with us in the comments.