How will you top your matzah this year? Guacamole? Marinara? Here are six matzah toppings, each inspired by a different part of the globe.
Before topping matzah, place it in the oven at 350 degrees for 10-12 minutes, to get it a bit more crispy and dry so it can hold the toppings well.
Italian matzah: 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.
Spread matzah with a thin layer of marinara, 1/4 cup chopped olives and 1 Tbs. capers and 1/4 cup of shredded mozzarella. Bake at 350 degrees for 8-10 minutes, or until the cheese melts. Top with freshly torn basil.
French matzah: Fig and brie make a matzah match made in heaven. Top with a bright salad of spicy arugula with olive oil and lemon juice.
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, the juice of 1 lemon, and salt and pepper. Toss well and top salad onto matzah.
Thai matzah: 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 absolutely everything in) is spread onto the matzah and then topped with cabbage, carrots, cilantro, roasted almonds and for even more kick, sriracha.
In a small bowl, whisk together ¼ cup coconut milk, 2 Tbs. red curry paste and 1/4 cup almond butter and spread a thin layer onto matzah (you may have extra sauce). Then top with shredded carrots, sliced cabbage, green onions, cilantro, chopped roasted almonds, a drizzle of sriracha and lime wedges.
Mexican matzah: Mexican breakfasts are a staple where I live in Southern California, including eggs with avocado and lots of hot sauce. This is a play on huevos rancheros, with roasted tomato and tomatillo salsa, a perfectly fried egg, cilantro and, of course, extra hot sauce.
Spread a thin layer of roasted tomato salsa on the matzah and top with an over-easy egg, a dollop of tomatillo salsa, cilantro, sliced avocado and hot sauce.
Mediterranean matzah: A spinoff of the popular Israeli sabich. The matzah is spread with a thin layer of baba ghanoush and topped with chopped salad, herb tahini sauce, boiled egg and pickled jalapeño. Note: Tahini and sesame seeds are considered kitniyot and are therefore not consumed by all Jews during Passover.
Spread a thin layer of baba ghanoush and top with a sliced hard-boiled egg, sliced pickled jalapeños, chopped salad and herb tahini sauce.
Hawaiian matzah: For a sweet matzah topping, I was inspired by my youth on the islands. This spread features mashed purple sweet potato with coconut milk, topped with chopped macadamia nuts and shredded coconut.
Peel and boil 1 purple sweet potato until tender. Once done, mash it well and add 1/4 cup coconut milk, 1 tsp. of sugar and mix well. Spread mashed potato on matzah and top with chopped macadamia nuts and shredded coconut.