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3 Simple matzo recipes for Passover

Broken matzo soaked in egg is cooked into

Broken matzo soaked in egg is cooked into a large pancake, topped with ricotta, arugula and a fried egg and sprinkled with feta. Credit: Marge Perry


4 sheets matzo, broken in 1-inch pieces

8 eggs, divided

1⁄4 plus 1⁄8 teaspoon salt, divided

4 cups arugula

3 tablespoons olive oil, divided

1 teaspoon balsamic vinegar

1⁄8 teaspoon black pepper

3⁄4 cup part-skim ricotta

2 tablespoons crumbled feta cheese


1. Preheat the oven to 350 degrees. Coat a baking sheet pan with cooking spray.

2. Add 3⁄4 cup warm water to the broken matzo and toss. Allow to sit 3 to 5 minutes, until the water is absorbed.

3. Beat 4 of the eggs lightly with a fork, stir in 1⁄4 teaspoon salt and the pepper, and add to the matzo. Toss the mixture well, and then occasionally for the next 5 minutes to allow some of the egg to be absorbed.

4. Meanwhile, toss the arugula with 1 tablespoon of the oil, the vinegar, and the remaining 1⁄8 teaspoon salt.

5. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the matzo mixture and press it lightly into an even disc in the pan. Cook until the bottom is browned and the mixture holds together well when you shake the pan, about 5 minutes. Place the sheet pan (sprayed side down) over the skillet and invert the rosti onto the pan. (The browned side will face up.) Spread the top evenly with the ricotta and place in the oven for 5 minutes.

6. Meanwhile, heat the remaining 1 tablespoon olive oil in the skillet. Crack the remaining 4 eggs in the skillet and cook them, sunny side up, until the whites are just cooked through and the yolks still runny, about 3 minutes.

7. Cut the rosti into 4 wedges and place each on a plate. Top with the arugula and then an egg; sprinkle with the feta and serve immediately. Makes 4 servings.

Nutritional analysis for each serving: 428 calories, 23 g protein, 27 g carbohydrates, 1g fiber, 26 g fat, 8 g saturated fat, 602 mg sodium

TIP: Matzo Rosti  makes a great breakfast, lunch or dinner during Passover.




This dish is a cross between an old-fashioned ice-box cake and tiramisu — but made with matzo.


3 cups semisweet chocolate morsels

2 teaspoons instant espresso powder

3 cups heavy cream, divided

1⁄4 cup confectioners’ sugar

1 teaspoon vanilla extract

5 sheets matzo

Additional chocolate chips for garnish, if desired


1. Make the chocolate sauce: combine the chocolate morsels, espresso powder and 1 cup cream in a bowl set over gently boiling water, stirring often. Stir until the mixture is smooth. Turn off the heat, and allow the mixture to cool slightly.

2. Make the whipped cream: combine the remaining 2 cups cream, sugar and vanilla in a bowl. Beat on low speed with an electric mixer 2 minutes. Increase the speed and whip until stiff peaks form.

3. Form the cake: Place a matzo on a flat serving platter, spread with about 1⁄6 of the chocolate sauce and top with about 1⁄4 of the whipped cream. Repeat with 3 more matzos. Place the final matzo on top and spread with the remaining chocolate sauce, coaxing some of the excess to drip down the sides. Garnish the top with additional chocolate chips (or whipped cream) if desired. Refrigerate overnight. Makes 12 servings.

Nutritional analysis for each serving: 372 calories, 3 g protein, 33 g carbohydrates, 2 g fiber, 28 g fat, 17 g saturated fat, 22 mg sodium



4 sheets matzo

1 1⁄2 cups salted butter, cut in bits

3⁄4 cup semisweet chocolate morsels

3⁄4 cup toffee morsels

1 1⁄2 teaspoons coarse sea salt (such as pink Himalayan)


1. Preheat the oven to 350 degrees.

2. Line a baking sheet pan with parchment paper. Place a layer of the matzo, broken into large pieces to make it fit, on the parchment paper.

3. Combine the butter and chocolate in a saucepan and, stirring constantly, bring to a boil over medium-high heat. Boil 3 minutes, continuing to stir, or until the mixture pulls away from the sides and turns a deep mahogany brown. Pour over the matzo and, working quickly, spread into an even layer.

4. Place in the oven for 15 minutes. The topping will bubble, but keep it in the oven the full time, until it is baked into the matzo. Remove from oven and immediately sprinkle with the chips. Wait until they become shiny, which takes about 1 minute; spread in an even layer. Immediately sprinkle with the salt. Allow to cool to room temperature; refrigerate to set the topping.

5. Break into pieces to serve. Makes 16 servings.

Nutritional analysis for each serving: 285 calories, 2 g protein, 19 g carbohydrates, 1 g fiber, 23 g fat, 15 g saturated fat, 326 mg sodium

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