Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.


Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Vote For The Best Recipe

What Can You Do With A Box of Matzah?

Vote for the winner today!

Congratulations to our three home chef finalists whose recipes have been selected as finalists in JFE’s first Box of Matzah Contest. They are:

  • Greek-Inspired Passover Moussaka by Suzin Bobek
  • Mish-Mosh for Passover by Beth Davis
  • Cranberry Sea Salt Toffee Crunch by Janna Craig

Now it’s your turn to pick the top winner who will receive a JFE gift basket filled with autographed cookbooks, food and wine - vote for your choice below. The last day to vote is Tuesday, April 16. The winner will be announced here next Thursday. Good luck to all of our finalists whose recipes are delicious enough for year-round eating, not just Passover!

Recipe Contest

Greek-Inspired Passover Moussaka

(Click image for full-size version)

This dish was a big hit one of the last nights of Passover. Matzah becomes well hidden in the moussaka, the Greek version of lasagna. It’s great for using up a whole box of matzah when everyone is tired of eating it! The spices really help jazz it up.

1 pound ground meat (beef or turkey)
1 cup matzah meal
1 egg
1 8-ounce can tomato juice
Salt and pepper to taste
Spices of choice (oregano, chili powder, basil)
3 potatoes baked, or peeled, cubed and cooked, or equivalent instant mashed potatoes
1 32-ounce jar marinara sauce
1 box of matzah
1 eggplant, peeled and thinly sliced, (optional)

Preheat oven to 350 degrees. Grease a lasagna-sized oblong pan. Put the ground meat in a large bowl. Add the matzah meal, egg, tomato juice and spices to your taste. The oregano and chili powder worked really well. Mix everything together very well—hands work best! Prepare pareve mashed potatoes by mashing either the insides of the baked potatoes or the cooked cubes and adding either broth (chicken or vegetable) or pareve “milk” (soy or rice) until good mashed potato consistency. Line bottom of lasagna-sized pan with tomato sauce. Dip sheets of matzah in water to soften. Cover bottom of pan with as many sheets as needed. Spread tomato sauce on top with a brush or back of spoon. Layer meat, then optional eggplant slices. Place another player of matzah, then sauce, then meat. Continue layering until you use up the ingredients. However, on top of the meat of your last layer, place a layer of mashed potatoes, then finish with matzah topped with sauce. Because this dish is thick, the baking time is increased to about 2 hours or more. Check around 2 hours to see if bubbly and cooked through. If not, bake some more. Let rest about 10 minutes before trying to slice and serve.

Cranberry and Sea Salt Toffee Crunch

Cranberry and Sea Salt Toffee Crunch

Cranberry and Sea Salt Toffee Crunch (Click image for full-size version)

A treat good enough even when it’s not Passover! The matzah in the photo does not have cranberries – I ran out! It is good with just sea salt, too.

4-5 sheets of matzah
2 sticks butter or margarine
1 cup packed dark brown sugar
1 teaspoon vanilla extract
12 ounces dark chocolate chips
1 cup dried cranberries
Sea salt, medium grind (optional)
Pinch sea salt

Preheat oven to 350 degrees. Cover a large cookie sheet with aluminum foil. Set matzah on cookie sheet in a single layer so the sheet is covered, but no matzah overlaps. Melt butter in saucepan. Add brown sugar and vanilla. Heat and stir until mixture is bubbly and brown. The butter and sugar should be well incorporated. Pour mixture over matzah and spread with a spatula. Bake for 5 minutes, or until butter/sugar is bubbling and matzah looks browned. Remove from oven and sprinkle with chocolate chips. The chips will melt quickly, so spread them around with a spatula to get an even chocolate coating across the top. Then sprinkle with dried cranberries and, if desired, a light dusting of sea salt. Refrigerate until crunchy. The matzah will be easier to remove from the foil if you let it warm to room temperature before serving.

Mish-Mosh for Passover

Mish-Mosh for Passover

Mish-Mosh for Passover (Click image for full-size version)

This recipe is a family treasure!  My mother concocted and named it when we were small children. Now, some five decades later, it is still a staple dish for Passover among our family and friends.

12-15 medium to large bananas
1/2 -3/4 cup sugar
1½ -2 teaspoons cinnamon
Pinch of salt
2 teaspoons vanilla
2 pound box of cottage cheese
6 sheets matzah
2 sticks butter or margarine, softened

Preheat oven to 350 degrees. Grease well a 12” x 18” glass baking dish. Mash all the bananas. Mix sugar, cinnamon and salt in a small bowl. Add the mixture, along with vanilla, to cottage cheese in a large bowl. Add mashed bananas and mix well. Butter both sides of the six sheets of matzah. Place two sheets in a well greased oblong glass dish covering the bottom and pour 1/3 of the banana/cottage cheese mixture over the matzah. Place two more sheets of matzah in baking dish and pour the second 1/3 of the mixture over. Repeat with the remaining matzah and mixture. Bake 45 minutes to 1 hour, until the top layer is sort of crispy brown.