Avocado toast is trending…but matzah toppings is the new movement! Inspired from around the world, my background and travels, here are six different matzah toppings each from a different part of the globe.
Chag Sameach! How will you be topping your matzah this year?
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Italian (below): This matzah was inspired by my favorite Italian pasta dish, puttanesca, and is for the salt lovers at heart. A thin layer of marinara topped with chopped olives, briny capers, mozzarella and of course freshly torn basil!
French: Fig and brie are a matzah match made in heaven. Top with a bright salad of spicy arugula with olive oil and lemon juice. Oui, oui!
Thai: Since Thai is one of my favorite cuisines, this one was definitely my favorite. A curry spread with almond butter and coconut milk (which I dip in absolutely everything) is spread onto the matzah and then topped with cabbage, carrots, cilantro, roasted almonds and for even more kick…ci!
Mexican: Living in Southern California, Mexican breakfasts are a staple here. Eggs with avocado and lots of hot sauce is always the way to go. This is a play on huevos rancheros, with roasted tomato and tomatillo salsa, a perfectly fried egg, cilantro and of course, extra hot sauce!
Mediterranean: A spinoff of the popular sabich, matzah is spread with a thin layer of baba ghanoush and topped with chopped salad, herb tahini sauce, boiled egg and pickled jalapeno. Note: Tahini, and sesame seeds, are considered kitniyot and therefore not consumed by all Jews during the Passover holiday.
Hawaiian: For a sweet matzah topping, I was inspired by growing up on the islands. Mashed purple sweet potato with coconut milk and topped with chopped macadamia nuts and shredded coconut.
Matzah Toppings from Around the World
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Directions
Before topping matzah, place matzah in oven at 350 degrees for about 10-12 minutes, to get it a bit more crispy and dry so it can hold the toppings well. Italian Matzah: spread matzah with a thin layer of marinara, ¼ cup chopped olives and 1 Tbsp capers and ¼ cup of shredded mozzarella. Bake at 350 degrees for 8-10 minutes, or until the cheese melts. Top with freshly torn basil. French Matzah: Spread matzah with a thin layer of fig jam and top with sliced brie (about 3-4 pieces). Bake at 350 degrees for about 8-10 minutes until cheese is melted. In a separate bowl, toss together 1/2 cup or arugula and add a drizzle of olive oil, he juice of 1 lemon, and salt and pepper. Toss well and top salad onto matzah. Thai Matzah: In a small bowl, whisk together ¼ cup coconut milk, 2 Tbsp red curry paste and ¼ cup almond butter and spread a thin layer onto matzo (you may have extra sauce). Then top with shredded carrots, sliced cabbage, green onions, cilantro, chopped roasted almonds, drizzle of sriracha and lime wedges. Huevos Rancheros Matzah: Spread a thin layer of roasted tomato salsa on the matzah and top with an over easy egg, dollop of tomatillo salsa, cilantro, sliced avocado and hot sauce. Mediterranean Matzah: Spread a thin layer of baba ghanoush and top with a hard boiled egg, sliced, sliced pickled jalapeños, chopped salad and herb tahini sauce. Hawaiian Matzah: Peel and boil 1 purple sweet potato until tender. Once done, mash it well and add ¼ cup coconut milk and 1 tsp sugar and mix well. Spread mashed potato on matzoah and top with chopped macadamia nuts and shredded coconut.
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