What’s the most creative thing you’ve done with matzah?”
Anat Maimon
Modern Hebrew Coordinator at University of Arizona Arizona Center for Judaic Studies, Tucson
My family follows an old, sephardic tradition where we crush the matzah, add salt, pepper and egg, form that into flattened balls and fry them in oil. We serve them with honey or sweet jasmine sauce. I don’t know the english name, but we call them burmulikot.
Judy Gilbert
Scottsdale (snowbird from Northbrook, IL)
Matzo farfel cereal: Combine and mix golden raisins, walnut bits, dried cranberries and small pieces of dried apricots with desired amount of farfel. spread out on a lightly sprayed cookie sheet and bake until farfel browns. add honey to taste. store in container in refrigerator. It will last for a week.
Becca Hornstein
Temple Chai, Phoenix
I create a box by glueing together four pieces of matzah to make a square, tying it with a big ribbon and making a bow, putting a vase with flowers inside and using it as a centerpiece.
Judy Katz Esbit
Chabad of Oro Valley Congregation Anshei Israel, Tucson
We remember like it was yesterday celebrating Passover in the Park in 2007 with our Jewish federation community/family. Lindsay O’neill and I were so excited to make s’mores out of matzah. The s’mores were yummy and crunchy and enjoyed by kids of all ages.
Marcy Burgis
Temple Chai, Phoenix
I use gluten-free matzah (much more expensive) for all my recipes because of my husband’s diet. And I really think it tastes better!
Yvette Goldstein
Or Chadash, Phoenix
Toasting matzah enhances the flavor and helps it stay crisp. Try it as matzo buttercrunch. Brown 6 matzah sheets at 375 degrees on tray lined with foil and parchment paper. Boil 1⁄4 cup butter, and 1 cup brown sugar 3 minutes, stirring constantly; pour over browned matzah and bake 10 minutes; sprinkle with mini chocolate chips. Cool and refrigerate.
