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Matzo Nachos (Machos), Anyone?

Renee Eder on Monday, April 4, 2016

Passover is around the corner. If you're anything like me, you get bored with matzo this and matzo that. Chances are, after two or three days, you’ve eaten your fair share of the salt-free, woefully bland cracker-like bread with whipped cream cheese and lox, Passover butter with no taste, or even chopped liver. When you get to this point, you don't think you can down another bite of the stuff. Don't despair — I will share ideas that will help you power through Passover, and I am sharing them now so you can get to the supermarket and stock up before they sell out of the ingredients. Enjoy!

1. Matzo Brei Pizza
Prepare your go-to matzo brei recipe, but leave it slightly underdone and pale, not golden brown as you would serving it straight out of the pan. Transfer your slightly underdone matzo brei to a baking sheet, then top it with  marinara sauce, shredded mozzarella cheese, and your favorite vegetables (if you desire). Bake at 450°F until cheese is bubbly and toppings are cooked through, about 10 minutes. Cut into wedges and serve.

2. Matzo Nachos (Machos)
Break a few matzot into 2-inch by 3-inch pieces and spread out on a parchment-lined baking sheet. Use a spray bottle to coat the pieces lightly with olive oil, sprinkle with sea salt, then flip and repeat on the second side. Bake at 300°F for 15 minutes and remove from oven. Crank the oven up to 425°F, then top your matzo nachos with shredded cheddar and jack cheeses, a dollop of sour cream, slices of pickled jalapeno, and any of your other favorite nacho toppings. Return to the oven until cheese is bubbly and matzot are browned but not burned, about 7-10 minutes.

3. Open-Face Smoked Salmon Matzo Bites
Here’s an easy appetizer or delicious snack (anything with lox is delicious!) Break matzo into 2-inch squares — they should be small enough to eat in one bite. Spoon a dollop of cream cheese onto each square, then top with a slice of cold-smoked salmon, a pinch of minced shallots, and a few capers. It's a little fancier than your standard matzo, cream cheese, and lox. And if you feel like getting really fancy, you can arrange the salmon in a rosette on top of each bite.

4. Whole Wheat Matzo Maple Granola
Break five whole wheat matzot into bits, about the size of rolled oats (alternately, you can use matzo farfel, a pre-broken matzo product sold in canisters). In a large mixing bowl, combine the broken matzo with a cup of raw walnut or pecan baking pieces. In a small saucepan over low heat, bring 1/2 cup maple syrup and 1/4 cup vegetable or coconut oil up to a low simmer, then pour into bowl with matzo and nuts and toss to combine. Bake at 300°F for 30 minutes, stirring every 10 minutes.

5. Garlic Matzo Crackers
Preheat oven to 325°F and line a couple of baking sheets with foil. Lay a few matzot down in a single layer, spray or brush with olive oil, then before the oil has a chance to soak in, quickly sprinkle with a fine layer of garlic powder, fine sea salt, and ground black pepper. Flip and repeat on remaining side. Bake until the tops are a bit browned, about 8 minutes. Flip and bake until the other side is browned, about 8 more minutes. Allow to cool, then break into cracker-sized pieces.

6. Baked Matzo Pakoras
Preheat oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat. Break two matzot into small pieces, then blitz in the food processor with a teaspoon each of ground cumin, coriander, and salt. Stir in a half cup of plain whole yogurt and a cup of defrosted chopped spinach until the mixture becomes a thick paste, adding more yogurt if it is too stiff. Spoon tablespoon-sized dollops onto the baking sheet, then bake until golden brown, about 20 minutes. Serve hot with chutney of your choice.

7. Matzo Hot Dog Bites
In a shallow dish, whisk together an egg and three tablespoons of water. Place a whole matzo in the dish, turning once to coat with the egg mixture. Let soak for a few minutes, until the matzo becomes pliable. Wrap the matzo around a hot dog. Heat a teaspoon or two of oil in a non-stick skillet, then cook until the matzo is crisp and the hot dog is heated through, turning often. Slice into one-inch pieces and serve with mustard for dipping.

Got any extra-creative ways to use up all that matzo? If so, please share them with us. Hope this Passover will be a delicious one (with not much boredom of Matzo) for you!

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