You know what’s the worst part about buying matzo meal for Passover?
Having it sit in the pantry for the rest of your life.
Okay, perhaps that’s a bit over-dramatic. Maybe you’re more organized than I am and would clear the shelves without needing to include all the contents in your final will.
The thing is, I just don’t love matzo in any form, aside from matzo toffee, perhaps. If we’re being honest, it tastes stale from the moment it comes off the factory line, with a gritty, chalky taste and texture that would be rejected by taste testers if Moses ever held a focus group on his new product.
Unfortunately, matzo meal is a necessary evil to enjoy the one redeeming dish of Passover: Matzo ball soup. If not for those tender, fluffy dumplings, I’d happily forget that the stuff even exists. Instead, I’ll do my Jewish duty of preparing the culinary highlight of the holiday, end up with a mostly full box of excess matzo meal, and either give it away via the Buy Nothing Project or unceremoniously dumping it out of frustration a few months later. Next year, like clockwork, the cycle will begin anew.
How To Use Leftover Matzo Meal
It’s time to stop wasting a potentially serviceable staple! This is more a reminder for myself, but if you’re in a similar situation, these are my best suggestions for using up matzo meal, beyond the predictable matzo ball soup.
- Add it to plant-based meatballs, meat loaves, or burger patties for bulk, texture, and binding power.
- Mix in herbs and spices to act as a seasoned breading for fried tofu or cauliflower.
- Sweeten with granulated sugar and drizzle in melted vegan butter until it holds together when pressed; transfer to a springform pan and bake into a crust for cheesecake.
- Create a pesadik version of cream of wheat by simmering 1 part matzo meal with 2 parts water for about 5 minutes, until thickened. Serve hot with maple syrup and cinnamon.
- Toast in a dry skillet and use instead of pine nuts in pesto.
How To Make Matzo Meal
Save yourself from the dilemma of excess in the first place by making your own matzo meal from scratch, yielding just enough for its intended purpose.
- One sheet of matzo will create roughly 1/4 cup of matzo meal.
- Break up as many sheets as you need into smaller pieces and place them in your food processor with the “S” blade installed.
- Pulse until finely ground to about the consistency of coarse almond meal.
- Store in an airtight container in a cool place until ready to use.
With a little bit of creativity and craftiness, anything can be delicious. You could be a matzo lover or hater and still enjoy any of these alternate uses that give it a whole new life beyond the seder plate!
