All the Strange Uses for Leftover Matzo We Could Think Of

April  6, 2018

As Passover draws to a close (awww, the crowd sighs in unison), I find myself with an abundance of matzo. I stocked my pantry with the crispy, unleavened cracker in a pre-holiday hysteria, but now, here I am with too much matzo and too little time. It’s T-minus two days until the end of Passover, and though I can continue to enjoy the bread long after Saturday, where’s the fun in that? Matzo is one of those foods that really only makes sense—and somehow tastes better?—in context. So it’s full speed ahead from here on out as I vow to leave no matzo behind.

I could, of course, just eat sheet after sheet of naked matzo. It’s crumbly and flaky and totally fine. Or I could think up strange new ways to fold the cracker into my cooking. It’ll be the latter, for sure. Matzo pizza is great, as is matzo lasagna; classics I turn to each spring. But aren’t there even more ways to repurpose that matzo wiling away on the shelf? Of course there are. Here are just a few ideas:

COnsider the layer

Pasta who? Use sheets of matzo and layer them into casserole dishes. Stuff the in-between with whatever your unleavened heart desires. Here are but two suggestions. One recommends calling up some ground lamb and plenty of spices; the other invites spinach and feta to the table. Both are filling and hearty and will probably set you back half a box (which is a good thing, remember?).

Duke Eggington

To know matzo is to know matzo brei, its eggy iteration. For many, brei is a Sunday morning staple: bits of cracker crumbled into a scrambled egg bath, smushed into a patty and gently pan-fried like a matzo-laden pancake. These two twists take the classic formula and give it some oomph. You can go Spanish or sweet, but you can’t go wrong.

Totally Out There

Now here are two instances of matzo usage that really push the limits of creativity. But hey, who’s complaining? On one hand, we’ve got a sweet and crunchy granola all mixed up with bits of date and fig and tossed into a friendly bowl of yogurt and jam. And on the other are chilaquiles, a salsa-filled breakfast delight. Just please, don’t forget the fried egg.

How do you make do with all those mountains of matzo? Tell us how you fare in the comments below.

See what other Food52 readers are saying.

  • ChefJune
  • FrugalCat
  • Peter
  • Ruth Arcone
    Ruth Arcone
  • witloof
Valerio is a freelance food writer, editor, researcher and cook. He grew up in his parent's Italian restaurants covered in pizza flour and drinking a Shirley Temple a day. Since, he's worked as a cheesemonger in New York City and a paella instructor in Barcelona. He now lives in Berlin, Germany where he's most likely to be found eating shawarma.


ChefJune April 9, 2018
I do n't know aboutyou, but I think any Sunday is a great day for Matzo Brei. And we really prefer matzos to crackers with cheese. Since the flavor is so neutral, the cheese really gets to shine.
FrugalCat April 8, 2018
I don't know... I think matzo tastes better OUT of context. That is, you WANT to eat it, rather than you HAVE to eat it. I'd sooner eat matzo during the year. If I still kept kosher (which I don't) I'd just go lo-carb during Passover. Although I have always, and will always love matzo ball soup.
Peter April 7, 2018
matzoh gnocchi Parisian. Break matzoh down in food processor or blender. Make pâte à choux with the matzoh flour, eggs, milk, butter, s&p, nutmeg, parm. Put in piping bag, cut in to boiling water. Remove when they float. Finish in pan with butter.
witloof April 8, 2018
Love this idea! I made matzo choux paste for Passover popovers and wound up eating it out of the pot.
Peter April 9, 2018
ha! lol
Ruth A. April 6, 2018
I was thinking of making 'Atlantic Beach Pie' using matzo for the crust instead of the saltines called for. With some salt added