Passover’s gone, but the matzo isn’t

It’s not just a case of post-holidays blahs. American Jews are facing another perennial challenge this week: what to do with all the leftover matzo that nobody ate. Matzo is flat baked cracker best known for its brittle consistency and bland taste. Since all bread products are off-limits during Passover, matzo-made with just flour and […]

It’s not just a case of post-holidays blahs. American Jews are facing another perennial challenge this week: what to do with all the leftover matzo that nobody ate. Matzo is flat baked cracker best known for its brittle consistency and bland taste. Since all bread products are off-limits during Passover, matzo-made with just flour and water-becomes the main ingredient in nearly every meal: matzo ball soup, garnishing for soups and salads, bookends for a sandwich, or covered with sauce and cheese for a “matzo pizza.” But once the holiday ended Sunday night (April 27), the last thing most observant Jews wanted to do was eat more matzo. So what to do with it all the rest? Here’s some ideas.

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