Lotsa Matzah for Passover

Happy Passover! Welcome to a week filled with food, family and lotsa matzah!

Here are some creative ways to enjoy matzah during Passover.

“Growing up, my mom would always make bimuelos during Passover.”  – Samantha Ferraro

“Growing up, my mom would always make bimuelos during Passover, which are Sephardic donuts made from crushed matzah and egg,” Samantha Ferraro, founder of the Little Ferraro Kitchen, told the Journal. “We normally dip these fried matzah donuts in a simple syrup, which are simply delicious.” 

To create her Baklava Bimuelos, Ferraro took inspiration from the flavors of baklava and doused the matzah donuts in a rose water syrup. Chopped pistachios garnish this delicious Passover treat.

Samantha Ferraro’s Baklava Bimuelos

Bimuelos
1 1/2 cups crushed matzah or about 7-8 matzah
Water, as needed
2 eggs, whisked
3/4 tsp cinnamon
3/4 tsp cardamom
2 Tbsp brown sugar
Pinch of salt
Canola or vegetable oil for frying

Rose Water Syrup/Garnish
1 cup sugar
1/2 cup water
1 tsp rose water
1 tsp lemon juice
Ground pistachios

In a food processor, grind matzah into fine crumbs. Then, put ground matzah in a large bowl, and pour in enough water to just cover the matzah.

Add whisked eggs, cinnamon, cardamom, sugar and salt, and mix to combine. Set aside.

Heat 2 to 3 inches of oil in a pot until oil is to 360 degrees Fahrenheit. You can test the oil by placing a piece of the mixture in the oil. If it sizzles, it’s ready.

Use a cookie scoop or tablespoon to round batter into a ball shape. Place in the hot oil, about 3-4 at a time. Fry donuts on both sides for about 4 to 5 minutes. When done, take them out of the oil and place on a paper-towel lined baking sheet.

To make the syrup, add the sugar, water, rose water and lemon juice to a small pot. Bring it to a gentle boil. Cook until sugar has dissolved and syrup has thickened, about 5 to 7 minutes.

Once syrup is done, you can either put the donuts and syrup in a bowl, and toss them together. Or keep the syrup on the side and dip the bimuelos in it.

Garnish with chopped pistachios and serve.

Yields 10 to 12 bimuelos. 

In 2016, Judy Elbaum, founder of Leave it to Bubbe, started using her homemade Passover granola to make her version of Rice Krispie treats. They were such a hit, she’s been making them for Passover ever since. 

“For a sweet Passover, make sure to have a batch of these on hand,” Elbaum told the Journal.

While Elbaum provided the recipe for her homemade Passover granola, if you need to save time, you can use a store-bought version.  

Judy Elbaum’s Passover Granola Treats

3 Tbsp butter or margarine
10 ounces large marshmallows or 4 cups of miniature marshmallows
Extra miniature marshmallows for inside the treats
6 cups of Passover granola (recipe below)
Sprinkles (optional)

Spray a 9” x 9” or a 9” x 13” pan (depending on how thick you want the treats to be) with kosher for Passover vegetable spray. If you can’t find tasteless oil, use butter or margarine to grease the pans.

Melt the butter or margarine over low heat in a large saucepan. Add the marshmallows to the melted butter and stir until completely melted and combined. Remove from the heat and add the 6 cups of granola to the saucepan. Fold in extra miniature marshmallows, if desired.

Stir all ingredients together until well combined.

The mixture will be sticky, so use a spatula (sprayed with Passover vegetable oil) or use some buttered wax paper or aluminum foil to press the mixture into the prepared pan. If desired, top with sprinkles.

Allow the granola treats to cool. Then cut into squares.

Makes 12 to 16 servings.

Passover Granola

2 1/2 cups matzah farfel
1 cup shredded coconut
1 cup sliced almonds
1/4 cup butter or margarine
1/4 cup brown sugar
1/4 cup honey
1/2 tsp salt

Preheat the oven to 325°F.

Combine the first three ingredients in a bowl. Then, place the mixture on a cookie sheet.

Bake for 15 to 20 minutes. Toss mixture every few minutes, and check to make sure the sides are not burning. Remove when lightly toasted. Then increase the oven to 350 degrees.

While farfel, coconut and almonds are in the oven, combine butter or margarine, brown sugar, honey and salt in a saucepan.

Bring to a boil, then reduce heat and simmer for 3 minutes, stirring. Remove from heat.

Place toasted farfel, coconut and nuts in a large mixing bowl. Pour syrup mixture on it, and mix all ingredients well. Make sure everything is evenly coated.

Place granola on a cookie sheet and toast for 20 to 25 minutes, until golden brown. Check frequently and toss to prevent sticking and burning. Cool thoroughly.

Note: It’s delicious and addictive. You can add some spices, like cinnamon, and flavoring, such as vanilla. You can also use different nuts and some dried fruits.

A matzah roundup would not be complete without matzah brei.

“This phenomenal start to a Pesach morning is a kicked up version of the classic,” Danny Corsun, founder of Culinary Judaics Academy, told the Journal. “It can be served with jam, maple syrup, cinnamon sugar or just as is.”

While this version requires more work than conventional matzah brei, Corsun said it’s worth it! 

CJA’s Not Your Average Matzah Brei

4 eggs (separate yolks from whites)
2 cups of milk (can use water or apple juice)
3 Tbsp brown sugar
1 Tbsp honey
1 tsp cinnamon
½ tsp salt
1 tsp vanilla extract
1 box of matzah
Jam of choice (strawberry is a favorite)
Real maple syrup
Cinnamon sugar

Crack and separate eggs into two bowls and set aside.

Crush matzah slices into small pieces into a third, large bowl. Add milk (or water/apple juice) to moisten. Depending on the consistency, you can add more liquid if necessary. You do not want it too dry.

Add egg yolks to the bowl and incorporate.

Add brown sugar, honey, vanilla, cinnamon and salt, and mix well. 

Beat egg whites until they achieve stiff peaks. Then, gently fold them into the matzah mixture making sure not to mix the air out. Once fully incorporated, pour into a large well oiled or buttered nonstick pan.

Cook, undisturbed, on medium heat for about 4-5 minutes or until golden brown. Take a large frying pan lid or a plate, cover the pan and invert matzah brei onto it. Then slide it back into the pan to cook the other side. Cover with lid and cook for an additional 3 minutes, again until golden brown.

Remember, make sure you do not overcook it or else it will be too dry on the inside.

Once both sides are done, slide matzah brei onto a serving platter, slice into wedges and serve hot with your favorite topping. Serves 8.

Enjoy!