What is matzo? Here's everything you need to know about this humble bread, which is most often served on the Jewish holiday of Passover.
As Passover approaches, you’ll see the shelves of your local stores lined with matzo. This bread is known by many names: matzo, matzah, matza. Whatever you call it, matzo is an essential part of celebrating Passover.
What Is Matzo?
Matzo is an unleavened bread made from flour and water. Speed is the name of the game if you’re whipping up a batch of homemade matzo. You have exactly 18 minutes from the moment you add water to flour to mix, roll out and bake the flatbread. After 18 minutes, dough begins to rise, making it unsuitable for eating during Passover.
What Does Matzo Taste Like?
Matzo has been described as a big cracker, and that’s exactly what it tastes like. Because matzo is an unleavened bread, there’s no rising that occurs. The result is a light cracker that takes on the flavor of whatever you’re putting on it. It also tends to be pretty dry, so it’s the perfect vessel for toppings like charoset, butter, jam, tuna salad or whatever you’re in the mood for.
When Is Matzo Served?
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We spoke to Gloria Mezikofsky, a Taste of Home community member, who shared some background on what it means to celebrate Passover. “Passover celebrates the exodus of the Jewish people from slavery under Pharaoh in the land of Egypt to the land of Israel; a new beginning,” she says.
According to the Torah, when the Egyptian pharaoh finally agreed to free the enslaved Jews, they had to leave—fast. With not much time to prepare for their journey, Moses’ people couldn’t afford to wait for dough to rise, and baked their bread unleavened.
Gloria adds, “Matzo is symbolic of their hurried exodus and a need to leave many treasured items behind. One staple item was flour.”
Today, Jews commemorate their ancestors’ flight to freedom by eating this same unleavened cracker-like flatbread. This is why Jews are forbidden to eat or keep chametz (leavened grain foods) in the home during Passover.
Different Types of Matzo
The most popular matzo is plain matzo. But there are almost as many types of matzos as there are types of bread! There are specialty matzos, like those made from whole wheat flour or spelt flour, and of course, gluten-free and organic matzos. There is round matzo, which has a beautiful and rustic look, and the classic square matzo. There is matzo with seasoning, such as everything bagel, garlic, egg or onion matzo.
And there’s a place for all of those matzos. For something like cream cheese and jam, you might want to stick to egg or plain matzo. But for other dishes, like matzo brei, any of the more savory flavors will do.
And while it seems a little odd, not all matzo is kosher for Passover. If you keep kosher, you’ll want to check for the kashrut symbol on the box. Since you’ll probably have some extras by the end of Passover, here are a few ways to use up your leftover matzo.
Matzo meal, or ground matzo, is used to make matzo balls for matzo ball soup. You’ll see it in plenty of other recipes, too, like Passover rolls or matzo meal pancakes. Some people include matzo meal in their latkes.
Matzo farfel is crumbled matzo. While matzo meal’s texture is similar to breadcrumbs, farfel is essentially a roughly crumbled cracker. It’s fantastic if you’re looking to make a crunchy topping, like for a kugel.
Matzo cake meal is even more finely ground than matzo meal. It’s used in baking.
What to Make with Matzo
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Although matzo is a must for any Passover seder menu, you can eat it all year round. There’s a reason my grandma always kept a box tucked away in a cupboard—it’s a handy ingredient to add to a variety of dishes. You can use store-bought matzo to make pizzas, top it with cream cheese in lieu of your morning bagel and even make sweets like matzo toffee.
Matzo meal works as a substitute for breadcrumbs in falafel, fried chicken or fish cakes. You can get creative and use matzo crackers to make nachos or farfel to whip up your favorite stuffing recipe. It’s sure to be a hit!
Passover Recipes to Pair with Your Matzo
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Baked Balsamic ChickenThis roast chicken is a nice change of pace from the classic Passover brisket. The balsamic vinegar adds a savory sweetness to the chicken and helps the skin reach a deep brown color, making it look as good as it tastes.
Matzo Ball SoupPassover Seder wouldn't be the same without matzo ball soup! To simplify your day-of prep, you can make the soup ahead of time and pre-mix, shape and store the matzo balls in the refrigerator. From there, heat up the soup and cook the matzo balls just before serving.
(Psst: the secret to making matzo balls as good as your bubbe's is a splash of seltzer water in the batter.)
Passover Brisket
It doesn't get more traditional than Passover brisket. Making a gigantic brisket might seem intimidating, but it's the easiest way to feed a large crowd. If you have time, make the brisket a day or two ahead of time and let it cool completely in the refrigerator. Cold brisket is much easier to slice than hot brisket.
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Passover Rainbow CookiesThese gorgeous layered cookies are made with almond flour and matzo meal, so they adhere to the kosher for Passover rules. Feel free to change up the color of each layer by using different types of food coloring.
Gefilte Fish
Translated from Yiddish, gefilte fish means "stuffed fish." While recipes vary, it's generally made with a combination of fatty fish, lean fish and vegetables, with matzo meal and egg as a binder. It's important to let the fish balls cool down after cooking them, as they're traditionally served cold. Try the gefilte fish with a dollop of maror.
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Apple Cake for PassoverThis cake is made with potato starch and matzo cake meal instead of flour, so it's kosher for Passover. You should be able to find the finely ground matzo cake meal at the grocery store. If not, measure an extra 2 tablespoons of matzo meal for every cup and pulse it in a food processor until it resembles all-purpose flour.
Roasted Chicken & Red PotatoesWe love a roasted chicken recipe that takes care of the vegetable side dish at the same time the main entree cooks! Using chicken quarters instead of a whole chicken means dark meat only, so make sure to cook the chicken until it reaches an internal temperature of 175°F.
Orange-Spiced BrisketBrisket is a common centerpiece in Jewish holiday celebrations because it comes from the breast of the cow in the front section, adhering to kosher cooking guidelines. We love the addition of orange juice and warming spices like cinnamon and cloves, giving the rich brisket a festive touch. Hungry for more? Try these delicious Jewish desserts.
Passover RollsThis is one of those Passover recipes that can be used all week long, so don't be afraid make these matzo meal rolls a few times over the holiday. Serve them at dinner with a pat of butter (or nondairy butter) or enjoy them as sandwich bread. They're particularly good for breakfast with cream cheese and lox.
Roasted RadishesRoasted radishes are great with any holiday dinner, but they pair especially well with brisket or roast chicken for Passover. Instead of using the olive oil called for in the recipe, try swapping in schmaltz for an extra flavor boost.
TzimmesThis Jewish stew is rich in color and flavor, and it's a classic accompaniment to Passover or Rosh Hashanah. Between the sweet potatoes, carrots, dried plums, orange juice, honey and brown sugar, this dish is sweet enough that you won't need to serve dessert (but that doesn't mean you can't!).
Roasted Herb & Lemon CauliflowerRoasted cauliflower is one of our favorite vegetable side dishes because it's easy to make and it can be seasoned in any way to complement your main dish. When using ground spices, remember to look for spices that are specifically certified kosher for Passover.
Pistachio Baked SalmonRoasting salmon for Passover dinner is a great way to lighten up the meal. The pistachio topping creates a crunchy exterior that tastes great and complements the salmon's soft, fatty texture.
Lemon Herb QuinoaLeavened grains (wheat, spelt, oats, barley and rye) are a no-go for Passover, but quinoa is generally accepted for Seder dinner. Although it looks pretty similar to couscous, quinoa is a seed that's a member of the same family as chard and beets.
Mediterranean Rack of LambThe tradition of eating lamb on Passover ended in 70 CE with the destruction of the Temple in Jerusalem, and some Jews don't find it appropriate to serve lamb for Passover dinner. Others deem it acceptable if the lamb is roasted in a pan with liquid. Depending on your family's customs and interpretations of the rules, this breadcrumb-free rack of lamb could be perfect as your dinner centerpiece.
Garlic and Artichoke Roasted PotatoesArtichokes come into season right around the start of Passover, and they make a wonderful accompaniment to your favorite Passover potato recipe. If you can't find fresh artichokes, don't worry; frozen artichoke hearts work just fine.
Ribbon Salad with Orange VinaigretteThis salad is elegant in its presentation but simple in flavor, featuring light and crisp vegetables dressed in a bright vinaigrette. Use a vegetable peeler to transform the carrots, cucumber and zucchini into elegant ribbons that elevate this salad to a holiday-worthy side dish.
Savory Rubbed Roast ChickenWho needs a complicated brine or marinade recipe when dry rubs work just as well? This paprika-based rub is smoky, savory and slightly spicy, infusing the chicken with a ton of flavor in as little as an hour. To increase the flavors, let the rub sit on the chicken for up to 12 hours before roasting.
Passover PopoversTraditional dinner rolls aren't allowed for Seder dinner—Passover recipes must use unleavened grains only—but you won't miss them if you make these matzo cake meal popovers. They puff up and become delightfully crispy as they bake, and all you need to make them is a muffin pan.
Sweet and Sour BrisketJewish brisket is deeply rich and savory, so we love lightening it up with this sweet and sour glaze. The ingredients combine with the brisket juices as it braises in the slow cooker, creating an incredible sauce. If you end up with too much sauce, thicken it with matzo cake meal to make a savory gravy.
Double-Nut Stuffed FigsIt can be hard to find grain-free Passover recipes for dessert, so it's the perfect opportunity to keep things simple and feature fruit instead of cakes. We like using dried Calimyrna figs here because their large size makes them well-suited for stuffing with the cocoa and nut filling. These Passover desserts will end your meal on a sweet note.
Roasted Carrots & FennelFennel makes a fantastic addition to Passover dinner because it pairs well with any of the popular main dishes, whether that's beef, chicken, salmon or lamb. The bulb's natural anise flavor softens and mellows as it cooks, taking on a sweet edge that pairs really well with roasted carrots.
Tangy Lamb TagineThis Moroccan-spiced lamb stew tastes great the day you make it, but the flavors meld together and improve with an overnight rest in the refrigerator. You can make this recipe in a Dutch oven on the stovetop or in the slow cooker. Your choice!
Mediterranean Mashed PotatoesMost mashed potato recipes are rich with dairy, so they aren't the best choice for a meat-heavy Seder meal. In this recipe, we use olive oil and lemon juice instead. The oil and citrus dresses the starchy potatoes with the perfect amount of fat and acid to create a creamy consistency without the need for milk.
Lemony Parsley Baked CodFish is considered kosher if it has both fins and scales, making cod a great choice when looking for Passover recipes. Cod is a very lean fish, so it doesn't have a lot of fat to protect it from drying out if it overcooks. We like cooking it at a high temperature in this recipe to keep the fish juicy and moist.
Jeweled Endive SaladJewel-toned pomegranate seeds make this salad shine visually, but it's the combination of watercress and endive that make it a star. The endives are crisp and bitter while the watercress brings a sharp peppery note, coming together to create a burst of flavor in every bite.
Herb-Roasted Salmon FilletsRoast salmon is simple to make, but these herb-topped fillets look elegant for a holiday dinner. The fish cooks quickly in a high-temperature oven, so you'll want to be sure your Passover side dishes are almost ready to serve when you start cooking the salmon.
Lemon-Roasted AsparagusSpring asparagus is so flavorful that it doesn't require a lot of seasoning to taste great. Toss it with a little grated lemon zest, garlic, salt and pepper, and this vegetable side dish will pair perfectly with any main you choose to serve at Passover Seder.
Chocolate-Dipped Hazelnut MacaroonsSome Seder-goers insist that coconut macaroons are the only way to finish the meal, but this chocolate-dipped version is so elegant. The chocolate takes about an hour in the refrigerator to set, so make these early in the day and they'll have enough time to cool.
Maror
Maror (or bitter herbs) symbolizes the Jewish peoples' suffering from being enslaved, and it's an essential part of the Seder plate. The specific bitter vegetable depends on family traditions, but the most commonly used vegetable is horseradish. For a bright pink version, try making maror with beets.
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Sheet-Pan Chicken and VegetablesIf you're running short on time, make the main dish and vegetable sides on a single sheet pan. You can use bone-in thighs, chicken quarters, bone-in breasts or a whole cut-up chicken to make this dish. We recommend using chicken on the bone, though, as it turns out juicier than boneless, skinless cuts.
CharosetThis fruit-and-nut blend, which has a spot on the Seder plate, livens up a piece of matzo, though the specific ingredients in charoset varies on Passover tables around the world. This recipe is made with a chunky blend of apples and walnuts that simmer in wine and cinnamon to create a homey, warming bite.
Potato KugelNoodle kugel isn't a fit for Passover because the noodles are chametz, but potato kugel is a perfect addition to the holiday table. This potato kugel recipe uses Russet potatoes, which become soft inside but crisp up to perfection on the top layer.
Chocolate-Covered MatzoIf you've never had chocolate-covered matzo, you're about to fall in love. It tastes similar to chocolate-covered pretzels, with a sweet-and-salty vibe and a perfectly crisp bite. We recommend using unsalted matzo in this recipe, which allows you to control the exact amount of salt.
Matzo BreiThis eggy dish is traditionally served for Passover breakfast or brunch. You can make the matzo brei sweet or savory: For a sweet dish, add cinnamon and sugar to the egg mixture and serve it with applesauce or jam. For a more savory spin, add onions, garlic and peppers to the egg and top the matzo brei with green onions and sour cream.
Passover MeatballsSkip the breadcrumbs and use matzo meal to create Passover-friendly meatballs. Be sure to purchase kosher ground beef if you're making a kosher meal.
Onion KugelPotatoes aren't the only noodle-free version of kugel! This recipe is similar to a souffle, where the eggs are separated and the whites are beaten until stiff peaks form. That causes the kugel to puff up as it bakes, so the dish looks impressive and tastes light and airy.
Easy Deviled EggsA roasted, boiled egg is one of the symbolic foods that's usually included on the Seder plate, so you may as well boil some extra eggs for eating while you're at it. If you're avoiding kitniyot for Passover, you'll want to omit the mustard from this recipe.
Cranberry Lime MacaroonsThis sweet treat is the perfect Passover recipe to end a fantastic meal. The macaroons are chewy and light, and the cranberries add color and sweet flavor. Once cooled, you can freeze these macaroons in an airtight container for later. Just let them come to room temp on the counter before serving.
Sephardic Date Charoset
Unlike Ashkenazi charset made with apples, walnuts and wine, Sephardic charoset is made with dates, raisins and apricots. It resembles more of a paste than a jam, and it tastes delicious when spread on a piece of matzo.
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Risa Lichtman is a chef and writer living in Portland, Oregon. She is the owner/chef of Lepage Food & Drinks, a small food company featuring Jewish seasonal foods, providing takeaway all around Portland. She has previously published poems in Poetica Magazine, the anthology The Art of Bicycling, Maggid: A Journal of Jewish Literature, and The Dos Passos Review. She lives with her wife Jamie, their dog Isaac, and their cat Sylvia. Follow her at @risaexpizza, or find her delicious food offerings on @lepagefoodanddrinks.
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Updated: Feb. 15, 2023
