Spiced Matzo Chips Recipes

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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.

EASY MATZO



Easy Matzo image

At its most traditional, matzo is made from just flour and water. But adding a little salt for flavor and olive oil for richness yields an airy, tender matzo that's easy to make. This version also includes a small amount of whole-wheat flour for earthiness, but you can use all white flour if you prefer. Matzos will keep for at least a week stored airtight at room temperature. (Note that these matzos are not kosher for Passover.)

Provided by Melissa Clark

Categories     breads, crackers and chips

Time 30m

Yield 4 matzo crackers

Number Of Ingredients 5

2 cups/255 grams all-purpose flour, plus more for rolling
1/4 cup/30 grams whole-wheat flour
3/4 teaspoon kosher salt
1/4 cup/60 milliliters extra-virgin olive oil
Flaky sea salt (optional)

Steps:

  • With the racks positioned the top third and middle, heat oven to 500 degrees.
  • In a large bowl, use a wooden spoon to stir together all-purpose flour, whole-wheat flour and kosher salt. Add in 1/2 cup water and the 1/4 cup oil, and stir until a pliable dough forms, adding more water if the dough seems dry.
  • Lightly flour a work surface, and knead dough briefly until it becomes smooth. Cut dough into 4 even pieces. Re-flour your work surface, if necessary, and use a rolling pin to roll out 2 pieces as thinly as you can, about 6 to 8 inches in diameter. (They should be almost translucent.) Aim for rounds, but don't worry if they are oblong.
  • Transfer each matzo to a separate cookie sheet, and prick each one all over with a fork. Sprinkle with flaky sea salt, if you like. Bake until golden all over and lightly browned in spots, about 7 to 12 minutes. (Timing will depend on how thinly you rolled the dough.) Transfer matzos to a wire rack and let cool.
  • While first batch is baking, roll out remaining dough. If you have enough baking sheets, transfer the rolled dough onto another two sheets. If not, use the warm sheet trays you used in the first batch, being careful while transferring and pricking the dough with a fork. Bake and cool.

SPICED MATZO-STUFFED CHICKEN BREASTS



Spiced Matzo-Stuffed Chicken Breasts image

Provided by Melissa Roberts

Categories     Chicken     Bake     Sauté     Passover     Dinner     Raisin     Pistachio     Spring     Healthy     Kosher     Kosher for Passover     Gourmet     Dairy Free     Peanut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 18

1 large onion, chopped
1 red bell pepper, chopped
6 tablespoons olive oil, divided
2 garlic cloves, chopped
4 cups packaged matzo farfel (small pieces of matzo)
1/2 cup shelled pistachios, chopped
1/2 cup golden raisins
1/3 cup chopped flat-leaf parsley
2 large eggs
1 3/4 cups reduced-sodium chicken broth, divided
2 teaspoons ground coriander
1 teaspoon hot paprika or 1/2 teaspoon cayenne
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
6 boneless chicken breast halves with skin (about 3 pounds)
1/2 cup dry white wine
1 teaspoon potato starch

Steps:

  • Preheat oven to 425°F with racks in upper and lower thirds.
  • Cook onion and bell pepper in 3 tablespoons oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Add garlic and cook, stirring frequently, 2 minutes.
  • While onion mixture cooks, rinse matzo farfel in a colander under warm running water until softened, 30 seconds to 1 minute. Drain, pressing gently to extract excess water.
  • Remove onion mixture from heat and stir in farfel, pistachios, raisins, parsley, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Whisk together eggs and 3/4 cup broth, then stir into farfel mixture.
  • Set aside 1 1/2 cups stuffing and transfer remainder to a generously oiled 1 1/2-quart shallow baking dish.
  • Bake stuffing in dish in lower third of oven until set and golden, about 30 minutes.
  • While stuffing bakes, stir together spices with 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
  • Insert a paring knife horizontally into middle of thicker end of each chicken breast half, stopping about 1 inch from opposite end, then open incision with your finger to create a 1-inch-wide pocket. Pack 3 tablespoons stuffing into each pocket. Pat chicken dry and add to spices, tossing to coat.
  • Straddle a large flameproof roasting pan across 2 burners, then add remaining 3 tablespoons oil and heat over medium-high heat until it shimmers. Sear chicken, skin side down, until skin is deep golden, about 5 minutes. Turn chicken over, then roast in upper third of oven until just cooked through, 16 to 20 minutes.
  • Transfer chicken to a platter and straddle roasting pan across 2 burners, then add wine and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Stir in 3/4 cup broth. Whisk together remaining 1/4 cup broth and potato starch and whisk into sauce, then cook, whisking, until slightly thickened, about 2 minutes. Strain sauce through a fine-mesh sieve into a measuring cup. Let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat (or use a fat separator). Season sauce with salt.

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