Of all the problems you may have right now, figuring out what to do with extra matzos probably isn’t one of them. My husband and I grew up eating them for Passover and what our church called the Days of Unleavened Bread, or what Jewish people know as Chag HaMatzot.
We weren’t actually Jewish and in fact our church was more on the Protestant side (it’s complicated), so we did not have the rich culinary tradition that other Jewish families did. We did not make matzo ball soup, matzo kugel, matzo brei or matzo lasagna. We just pretended that they were giant slices of bread. We did harebrained things like making peanut butter and jelly matzo sandwiches. Have you ever taken a monolithic peanut butter and jelly matzo sandwich out of your lunchbox while a table full of fourth-graders looked at you like you’d sprouted another set of eyeballs? I have. Have you ever tried to eat a peanut butter and jelly matzo sandwich while it was crumbling into a million gooey, sticky pieces while a table full of fourth-graders watched you in open-mouthed silence? I have.
My favorite way to eat matzos is spread with butter and honey. It’s simple, it’s direct and it accomplishes the job of disguising the flavor of the matzo, which isn’t even a flavor unless you think that “paper” is a flavor. My husband absolutely loves matzos and will scarf down a matzo slathered with Nutella in a nanosecond. Being British, he also enjoys them with butter and Marmite, a salty brown goo made from fermented yeast extract. Perhaps our shared appreciation for matzos is more a product of nostalgia than anything else, but that’s fine. It’s a little taste of our weird and wonderful childhood.
We picked up a box of matzos recently and have been savoring each crunchy, crumbly, relatively flavorless bite for several days now. I had a matzo for lunch with peanut butter, banana slices, cinnamon, cardamom, pecan pieces and a drizzle of honey. No one looked at me like I had extra eyeballs. It was quite pleasant. Anyhow, it got me thinking: What are some other ways to enjoy this seasonal treat? I know about matzo ball soup, although I’ve only had it once. I’ve heard of matzo brei, which is matzo browned in butter and then scrambled with eggs, but I’ve never tried it. The Columbian published a recipe for matzo lasagna a few years ago and it seems like it would be pretty tasty. What really beguiled me is matzo pie or mina, a baked dish of layered matzos, spinach and cheese inspired by Greek spanakopita. I love spanakopita so I thought I’d give it a whirl. This recipe also features leeks. It’s appropriate because in the Book of Numbers, the children of Israel, wandering in the wilderness after leaving Egypt, complained bitterly about the lack of leeks. Fair enough. Leeks are delicious and a state of leeklessness is indeed something to regret.