PASSOVER RECIPES

Recipes by Natalie Seltzer, Department of Lifelong Jewish Learning
Visit Natalie's Blog for more matzah recipes.

• Matzah Cheese Lasagna (new!)
• Brie en Matzah Croûte (new!)
• Horseradish Salmon en Matzah Croûte (new!)
• Herb Matzah Brei
• Grilled Peanut Butter, Bananas and Honey on Matzah
• Matzah Pizza
• Eggplant Matzah Parmesan
• Chocolate Peanut Butter covered Matzah “Pretzels”

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12 servings

Ingredients

1 box matzah (11 matzot)
3 cups ricotta cheese, divided
2 cups grated mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 egg, beaten
2 tablespoons chopped fresh parsley
¼ teaspoon salt
¼ teaspoon pepper
1 (32 ounce) jar marinara sauce, divided

Preparation

• Preheat oven to 350°F
• Place a colander in the sink and run a very slow stream of cool water. Dampen each matzah under the water one by one and then set aside. DO NOT saturate the matzot with the water. The matzot should be pliable but not fall apart.
• In medium size bowl add ricotta cheese, egg, parsley, salt, and pepper and set aside.
• Place the Parmesan cheese, mozzarella cheese and tomato marinara sauce into three separate small bowls.
• Layer a single level of matzot into an 8x12 baking pan. The matzot should cover the entire bottom of the pan.
• Spread marinara sauce over the matzot to cover, about ½ cup per layer.
• Spread ricotta cheese to cover sauce, about 1 cup per layer.
• Layer mozzarella cheese, about ½ cup per layer, to cover ricotta cheese
• Sprinkle Parmesan cheese, about ¼ cup per layer, over mozzarella cheese.
• Repeat with 3 more layers and end with a matzah layer on top.
• Spread marinara tomato sauce on top, about ½ cup.
• Sprinkle remaining Parmesan cheese, about ¼ cup, and remaining mozzarella cheese, about ¼ cup on top of last sauce layer.
• Bake uncovered for 35 to 40 minutes.

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8-10 servings

Ingredients

1 wedge (6-8 ounces) brie
2 matzot, finely ground
1 egg, beaten
2 tablespoons vegetable oil

Preparation

• Place ground matzot onto a flat plate.
• Pour egg into a large bowl. (The bowl should be big enough for the Brie to fit in it).
• Dip Brie in the egg (make sure you coat all of the cheese with egg).
• Place Brie in the matzah and coat on all sides.
• Heat vegetable oil in a medium skillet over medium heat. Allow oil to heat about 30 seconds.
• Place Brie into the skillet and brown on all sides. Cook until the Brie becomes slightly soft in the center, about 4 minutes per side.
• Remove from skillet and place on a dish.

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2 servings

Ingredients

1 lb. salmon filet (skin removed)
2 matzot, ground fine
½ cup horseradish (fresh or jarred)
1 shallot, minced
2 tablespoons chopped fresh parsley
Zest of 1 lemon
2 tablespoons and 1 teaspoon olive oil, divided
½ teaspoon salt
¼ teaspoon pepper

Preparations

• Preheat oven to 450°F
• Put matzot, horseradish, shallot, parsley, lemon zest, 2 tablespoons olive oil, salt, and pepper into a food processor and pulse until combined.
• Rub baking dish with remaining 1 teaspoon of olive oil.
• Place salmon in the baking dish and evenly distribute matzah mixture on top of fish to create a crusty topping.
• Bake for 5 to 6 minutes on the upper rack of the oven. Then turn oven to broil high for 2 to 3 minutes or until crust is golden brown.

Herb Matzah Brei

2 servings

Ingredients

2 matzot
2 eggs
1 tablespoon butter
1/8 teaspoon salt
1/2 teaspoon pepper
1/2 cup water
1 tablespoon parsley, finely chopped
1 tablespoon dill, finely chopped

Preparation

• Break matzot into 1 inch pieces.
• Place matzot in a medium size bowl. Pour water over matzot and allow to soak for 2 minutes.
• Drain water from matzah mixture. Place matzah mixture back into bowl.
• Beat eggs in a separate small bowl. Add salt, pepper, parsley and dill to eggs and combine.
• Add egg mixture to matzah mixture and combine.
• Melt butter in a medium skillet over medium to high heat.
• Pour matzah/egg mixture into skillet. Spread out to cover the bottom of the pan.
• Cook for 3 to 4 minutes on each side or until golden brown.

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1 serving

Ingredients

2 matzot
1/2 cup creamy peanut butter, divided *
1 banana, sliced thin
1 tablespoon honey
2 tablespoons unsalted butter

* Please note that peanuts are kitniyot, meaning “legumes,” which are forbidden for consumption on Passover for some Ashkenazic Jews.

Preparation

• Spread 1/4 cup of peanut butter on 1 side of 1 matzah.
• Place banana slices on top of peanut butter, covering the surface of the matzah.
• Drizzle honey over bananas.
• Spread remaining 1/4 cup of peanut butter on 1 side of the other matzah and place peanut butter side down on top of the first matzah like a sandwich.
• Melt butter in a medium skillet over low to medium heat.
• Place matzah sandwich carefully into pan. Fry until golden brown, pressing down with a spatula every 30 seconds or so. Cook for 2 to 3 minutes on each side or until golden brown.
• Using a pizza cutter slice into four squares and serve hot.

* Peanut butter is made from legumes and therefore is not kosher for Passover for all Jews.

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1 serving as a meal; 4 as an appetizer

Ingredients

1 tablespoon olive oil, divided
2 matzot
1/2 cup jarred pizza sauce, divided
2 tablespoons Parmesan cheese, divided
3/4 cup shredded Mozzarella cheese, divided
1/4 teaspoon dried oregano, divided
1/4 teaspoon dried garlic powder, divided
1/4 teaspoon dried crushed red pepper, divided

Preparation

• Preheat oven to 350°F
• Place 1 matzah on a baking sheet.
• Use a basting brush to coat 1 side of matzah with a thin layer of olive oil, about 1 teaspoon.
• Spread 1/4 cup of tomato sauce onto the matzah, spread evenly from end to end.
• Sprinkle with 1 tablespoon of Parmesan cheese, 1/8 teaspoon each of oregano, garlic powder and crushed red pepper.
• Cover matzah with 1/4 cup of mozzarella cheese.
• Place second matzah on top of first layer. Repeat steps starting with the olive oil and ending with the remaining mozzarella cheese.
• Bake for 10 minutes and then broil for 2 to 3 minutes depending on how brown you like your cheese
• Using a pizza cutter cut matzot into four square “slices.”

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6 servings

Ingredients

1 eggplant, medium size
3 tablespoons vegetable oil
2 eggs, beaten
4 matzot, ground fine
1/2 pound fresh mozzarella cheese, sliced thin
1 (32 ounce) jar marinara sauce

Preparation

• Preheat oven to 350°F
• Cut eggplant into 6 (1inch) rounds.
• Place the matzot on a medium size plate.
• Place eggs into a medium size bowl. Dip one eggplant round into the egg and coat on both sides. Coat each side of the eggplant round with matzot. Repeat with other five eggplant rounds, set aside.
• Heat vegetable oil in a large skillet over medium heat, about 30 seconds. Place eggplant in the skillet and brown on each side, about 1 minute per side. Repeat with the other five rounds. You may need to add some extra vegetable oil if too much gets absorbed by the eggplant rounds. Place browned eggplant rounds onto paper towels to drain.
• Place the eggplant rounds in an 8x12 baking pan in a single layer.
• Layer each round with 1/4 cup of marinara sauce and then a layer of one slice of mozzarella cheese.
• Bake uncovered for 20 minutes and then turn oven to broil high for 2 to 3 minutes until cheese is golden brown and crisp. Serve hot.

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Chocolate Peanut Butter covered Matzah “Pretzels”

8 to 16 servings

Ingredients

8 ounces creamy peanut butter, divided *
2 cups milk chocolate morsels (dark chocolate works too)
2 salted matzot

* Please note that peanuts are kitniyot, meaning “legumes,” which are forbidden for consumption on Passover for some Ashkenazic Jews.

Preparation

• Melt chocolate in a double boiler over low to medium heat until smooth and creamy. Remove from heat and allow to cool, about 10 minutes.
• Place matzot on a baking sheet.
• Spread 2 ounces of peanut butter on one side of each matzah. Place in freezer for 5 minutes.
• Remove matzot from freezer. Coat the peanut butter side of each matzah with 1/2 cup of chocolate. Place matzot back into freezer for 5 minutes to set chocolate.
• Remove matzot from freezer. Flip matzot over to the uncovered plain side. Repeat the steps with the peanut butter and the chocolate. Remember to place matzot in the freezer in between the peanut butter and chocolate layers.
• Using a pizza cutter slice each matzot into four squares or eight rectangles.
• Store the matzot in refrigerator until ready to serve.

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