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With Passover less than a week away, it's time to start talking matzo. (Or matzoh, matza, or matzah.) The unleavened, cracker-like sheets are fun to munch on the first night of Seder (which falls on Monday, March 29, this year) then with cream cheese for breakfast the next morning. Then tuna for lunch. Just slather anything on there! Oh, life with matzo seems so exciting at first. But a few days into the holiday, it's really just glorified cardboard. All you can think about is fluffy bread and a massive plate of spaghetti.

But luckily matzo is a go-with-the-flow kinda food. One second it's matzo brei, the next it's an apple cake, and one of my favorite incarnations is matzagna. You just soak the matzo (the "noodles") until they're borderline soggy, then layer them with tomato sauce, mozzarella, basil and into the oven it goes. Along the same lines, this recipe for matzakopita from NPR simulates the joys of spanikopita with spinach, feta, and your best friend matzo (the "phyllo dough").

So what creative matzo recipes are you planning to make for Passover next week?

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