Best Spiced Matzo Chips Recipes

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MEDITERRANEAN FATOUSH SALAD



Mediterranean Fatoush Salad image

Provided by Susie Fishbein

Categories     Salad     Tomato     Side     Passover     Vegetarian     Lunch     Cucumber     Arugula     Healthy     Kosher     Kosher for Passover     Endive     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 12

Spiced matzo chips
1 (8-10 inch) English cucumber, peeled
3-4 heads Belgian endive, separated into leaves
1/8 cup fresh mint leaves (discard stems)
1/4 cup flat-leaf Italian parsley leaves (discard stems)
1 cup small grape or cherry tomatoes, quartered
1 cup arugula
Juice of 1 lemon
4 tablespoons extra-virgin olive oil
1 clove fresh garlic, minced
Pinch of coarse sea salt or kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Prepare the matzo chips .
  • Slice the cucumbers in half lengthwise. With a spoon, scoop out and discard the pulp. Chop into 1/2-inch pieces. Place into a large salad bowl.
  • Thinly slice the endive and place into the bowl. Lay the mint leaves in a pile and tear them; they will bruise if you cut them with a knife. Add to the bowl. Toss in the parsley, tomatoes, and arugula. Mix in the lemon juice, olive oil, and garlic. Season with salt and pepper, tossing to combine. Allow to marinate for a few minutes.
  • Stand 2 matzo chips in each salad.

MIXED BERRY MATZO BREI



Mixed Berry Matzo Brei image

Matzo brei is traditionally a Passover dish made with soaked matzo and eggs, but I like to eat it year-round. If you don't have matzo, you can use pita chips, crackers or bagel chips...you can really brei anything! I grew up eating my mom's savory matzo brei, but this is my fruity, cinnamon sugar version that hits the spot when you're craving a quick sweet breakfast situation.

Provided by Molly Yeh

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

1/4 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
4 sheets egg matzo
4 large eggs
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
Pinch kosher salt
1 tablespoon neutral oil
1 tablespoon unsalted butter
Mixed Berry Compote, recipe follows
Lightly-sweetened whipped cream, for serving
Flakey salt, for serving
1/2 pound (about 2 cups) fresh or frozen mixed berries
1 tablespoon honey
1 tablespoon lemon juice
Pinch kosher salt
1 cinnamon stick

Steps:

  • For the spiced sugar: Combine the sugar, cinnamon, and cardamom in a small bowl and set aside.
  • For the matzo brei: Fill a large mixing bowl with cold water. Break the matzo sheets into 1- to 2-inch pieces and add to the water, allowing to moisten for 45 seconds. Drain in a colander. In the now-empty mixing bowl, whisk together the eggs, cream, vanilla, and salt. Fold the moistened matzo into the egg mixture to evenly coat.
  • Heat the oil in a large nonstick pan or cast-iron skillet over medium-high heat. Pour in the egg-matzo mixture and spread out evenly in the pan. Using a rubber spatula, gently fold the eggs to make a soft scramble, cooking until just set (the eggs should still be a little runny). Turn off the heat. Add the butter, then fold in 1 tablespoon of the spiced sugar and most of the compote, reserving some for serving.
  • Transfer the matzo brei to a serving bowl or platter. Sprinkle with more spiced sugar to taste, and top with the remaining compote. Serve with whipped cream, a sprinkle of flakey salt and the remaining spiced sugar on the side.
  • Combine the fruit, honey, lemon juice, salt and cinnamon stick in a small saucepan over medium heat. Bring to a boil and cook, stirring occasionally, until the fruit is broken down but still chunky, about 10 minutes. Remove from the stove, then discard the cinnamon stick.

SPICED MATZO CHIPS



Spiced Matzo Chips image

Provided by Susie Fishbein

Categories     Bake     Passover     Vegetarian     Quick & Easy     Spice     Healthy     Kosher     Kosher for Passover

Yield Makes 6 servings

Number Of Ingredients 6

4 whole matzo boards
Olive oil
1 teaspoon shwarma spice
1/2 teaspoon dried parsley
1/2 teaspoon ground turmeric
1/2 teaspoon garlic powder

Steps:

  • Preheat oven to 350°F.
  • Brush matzo boards with olive oil. Sprinkle with shwarma spice, parsley, turmeric, and garlic. Place on baking sheet and bake for 8 minutes. Break into shards.

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