Too Many Cooks: Matzoh Time

March 29, 2013

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:

Shop the Story

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!

See what other Food52 readers are saying.

  • latoscana
  • witloof
  • francesk
  • fiveandspice
  • creamtea
Marian Bull

Written by: Marian Bull



latoscana March 31, 2013
It's worth the effort to search for the spelt matzo - it has a little more flavor.
Definitely in the butter and salt camp. A favorite since childhood is to then add very thin slices of cheddar or havarti or other good slicing cheese. Top with thin slices of ripe tomato. Pop it in the microwave for 10-15 seconds - or in a hot oven or toaster oven. It's hot, crisp, gooey, tangy. Perfect.
witloof March 31, 2013
Matzo brei for me, too. It's the ultimate comfort food.

Interestingly, many observant Jews don't allow their matzo to become wet during Passover, even leaning away from the table so that no crumbs come in contact with the food and wine. So no matzo balls, kugel, or Passover spongecake at the seder and no matzo brei for breakfast the next day. It's taken some getting used to, as my closest friend is Hasidic and I always am a guest at her family seders. But we are obligated to eat so much matzo during the ritual part of the dinner that I'm just as happy stop there!

A lovely way to make matzo balls is to start with regular matzos and crush them up. The texture is irregular and the taste is much more interesting as well.
francesk March 29, 2013
I respect your choices but I would respectully like to declare myself in a third category: Team Matzoh Meal Latke. They are fluffy and light and it is just not Passover without them.
fiveandspice March 29, 2013
I'm not at all Jewish, but my husband is and he loves matzoh like nothing else and eats it straight. We made all of ours homemade this year, and I've become addicted to eating it with avocado and sea salt or avocado plus a sliced hard boiled egg and some pickled red onion. It's sooo good that way.
creamtea March 29, 2013
Matzoh balls (made fluffier with baking soda).
With Breakstones sweet whipped butter for b'fast.
And for the kids, with a shmear of Temp-tee.
Brei, cooked in butter, with a drizzle of honey or a smear of jam.
Frank P. March 31, 2013
If you can't leaven cake, how can you leaven matzoh balls. And I like mine touch enough to chew.
Monita March 29, 2013
With cream cheese and lox
AntoniaJames March 29, 2013
Oh, goodness! I haven't a drop of Jewish blood in my body, and except for my time in NYC, have lived in seriously WASP-infested enclaves for most of my life, so my experience with matzo has been somewhat limited. I did live in a group house as a young woman where a big box of matzo appeared about this time of year but, for whatever reason, only a few were eaten and no one seemed much interested. So I had some fun with it, by making a matzo brei - kugel mash up (sweet). I soaked the matzo in whole milk well sprinkled with sugar. I poured off the milk and beat a few eggs into it with a splash of vanilla and some cinnamon. After thickly buttering a baking dish, I dumped the soaked matzo in it and covered it with the egg mixture. Then I sprinkled it with cinnamon sugar (half white/half brown sugar), dotted it with more butter, and baked it. The contents of the pan disappeared before it stopped steaming, once out of the oven. One corner of the brei-kugel didn't get much sugar topping, for some reason. I ate that with a smear of homemade jam. I like the idea of matzo with PB&J! ;o)
Josh March 29, 2013
Back in Ann Arbor, a placed called Cafe Zola made a sweet version of Matzoh Brei! It was baked, almost like a Dutch pancake, and I would imagine soaked in warm vanilla and milk. Been trying to replicate ever since!