MATZO CRUMBLE
Flavored with garlic, rosemary, oregano, and crushed red pepper, this crumble makes a great salad topping, or anytime snack during Passover.
Provided by Lily Freedman
Categories Bon Appétit Passover Kosher for Passover Kosher Salad Condiment Oregano Rosemary
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Melt schmaltz in a large skillet over medium-low. Cook oregano sprigs, rosemary sprigs, garlic, and red pepper flakes, tossing, until fragrant, about 1 minute. Add matzo to skillet and cook, stirring, until toasted and khaki-colored, about 5 minutes. Transfer to paper towels; season with salt. Remove herbs from stems; discard stems. Let cool. Use like croutons.
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Mohamed Elmoshy
[email protected]This was my first time making matzo crumble and it turned out great! I'll definitely be making it again.
agha jee
[email protected]I've made this recipe several times and it's always a crowd-pleaser. It's a great dish to serve for brunch or dinner.
Morgan Nyadenga
[email protected]This matzo crumble was a bit dry. I think it would have been better with a more moist filling.
Pimana Watanpoor1
[email protected]I had some leftover matzo balls, so I tried this recipe. It was a great way to use them up!
Nicole Carter
[email protected]This recipe was a bit too sweet for my taste, but I think it would be great with a savory filling.
Cate A
[email protected]I'm not a huge fan of matzo ball soup, but this crumble was surprisingly good. The crumble topping was especially tasty.
Pradeep YT
[email protected]Easy to make and delicious! I used a store-bought matzo ball mix and it turned out great.
Ashim Sarker
[email protected]This matzo crumble was a hit! The combination of sweet and salty was perfect, and the crumble topping added a nice texture. I will definitely be making this again.