7 Ways to Use Up the Rest of That Matzo
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Photo by Eric Gillin1/7
Matzo Scallion Pancakes
This Passover-friendly version of the classic Chinese takeout dish is a perfect vehicle for spring onions from the farmer's market. Note: while many recipes featured here call for matzo meal, you don't need to buy the stuff—simply gently pulse your leftover matzo in a food processor until it reaches your desired consistency (rough and breadcrumb-like for topping dishes with, more finely ground if you're baking with the stuff).
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Photo by Chelsea Kyle, food styling Rhoda Boone2/7
Macaroon Matzo Crunch
This totally addictive matzo treat combines the flavors of two Passover classics: macaroons and matzo.
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Romulo Yanes3/7
未发酵面包糊
Think of these as Passover Pancakes. Serve them with jam, syrup, or, honestly, whatever you'd like.
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Photo by Chelsea Kyle, prop styling by Brian Heiser, food styling by Rhoda Boone4/7
Green Chicken Soup With Dill Matzo Balls
Don't mess with a good thing too much. Stick with a classic, brothy version that comes packed with extra touches: soft, sweet fennel, ribbons of kale, and matzo balls dressed up with tons of dill.
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Photo by Romulo Yanes5/7
Spinach and Matzoh Pie
Matzo plays the part of lasagna noodles here. Don't fear a crack-like, brittle crunch: The sheets get soaked in a cottage cheese mixture before getting baked to soften slightly.
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Chris Gentile, Gourmet Live6/7
Matzoh Vegetable Stuffing
Good news: You don't have to go even one week a year without stuffing. This version is, obviously, bread free, and is studded with browned mushrooms, translucent bits of celery, and aromatic fennel.
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Patricia Heal7/7
Leek and Ginger Matzo Balls in Lemongrass Consommé
Go beyond traditional matzo ball soup by swapping out chicken broth for this ultra-flavorful lemongrass one—its bright, lemony flavor is perfect for spring.
ByThe Editors of Epicurious
ByZoe Denenberg
ByMaggie Hoffman
ByThe Editors of Epicurious
ByZoe Denenberg
ByAnna Hezel