Growing up, my half-Jewish family didn’t keep kosher during Passover but we still ate a lot of matzoh [or matzah, matza or matzo]. With Passover upon us, it’s time to start talking about creative ways to eat the unleavened, oversize crackers.
While they are fun to munch on alone, perhaps topped with butter and salt, that certainly doesn’t lend to the most diet-friendly snack. If you have more matzah than you know what to do with, think outside the box. Luckily, matzah is a versatile food that you can turn into a variety of delicious dishes that won’t even leave you craving bread or pasta.
Matzah Brei: The perfect Passover breakfast, matzah brei is a mainstay in most Jewish households in the springtime. Scramble matzah with eggs and top with maple syrup for a meal reminiscent of French toast – and with fewer carbohydrates and calories, too.
Matzah Lasagna: Soak the matzah in room temperature water for about 2-3 minutes until they’re slightly soggy (but not mushy). Layer them with tomato sauce, mozzarella cheese and your favorite vegetables, such as eggplant or spinach and pop it into the oven. Bake until the cheese is browned and the sauce is bubbly.
Matzakopita: Our friends at NPR have cornered the market on matzah-centric rendition of a traditional Greek dish, spanakopita. Layer matzah with feta cheese and frozen chopped spinach for a rich, satisfying meal.
Matzah Bread Salad: One of my favorite salads, not surprisingly, is panzanella, a bread salad made with cucumbers, tomatoes, basil and usually, crusty cubes of sliced Italian or French bread. Skip the bread and instead, break up matzah into uneven pieces and toss with your favorite vegetables, herbs and vinaigrette for a spring salad sure to please.
For more Passover recipes, check out Healthy Recipes for Your Passover Seder
April 19th, 2011