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To celebrate the beginning of the coolest part of the year, every subculture has a spring banquet with quirks and customs. For Passover, observant Jews avoid leavened bread for approximately a week; thin flatbreads, cooked quickly and dried to a cracker, are eaten instead — matzo. Dry and bland, it bears no evaluation to bread. It doesn’t even examine properly to most hackers: it’s too lean, thin, and harsh. In truth, matzo has so little going for it that generations of Jewish chefs have poured their ingenuity into developing something delicious.
Matzo-ball soup is a well-known dish. However, there are numerous extra exceptions. Bulgarian Jews have something called mina, a remarkable pie in which the matzo is layered with spiced meat, greens, and eggs. Yemenis make f’tut, in which matzo is fried in an obscene quantity of clarified butter and finished with whisked uncooked egg-like carbonara without the cheese or the bacon. Complex cakes and roulades from Eastern Europe and crisp parcels from the Maghreb filled with veggies. Our preferred matzo preparation is the best: matzo, egg gra, red onion, salt, a chunk, an excessive amount of pepper, some parsley, and garlic if you want to be fancy, even though you may do without. Much more significant than the sum of its parts, this humble blend will become something so unique and moreish that we discover ourselves going back to all of it year-round.