Matzah stuffing


Serve this matzah stuffing as a side dish for Hanukkah and other Jewish celebrations.


2 matzah
1⁄2 c broth (chicken broth)
2 T olive oil
1 onion (large, chopped)
  salt (kosher salt)
1⁄2 t cumin (ground cumin)
1⁄4 t turmeric
1 egg (beaten)


  1. Take a large bowl and crumble the matzahs into the bowl along with the chicken broth.
  2. Heat a skillet and add oil as well as the remaining ingredients. Saute until onions are translucent.
  3. Remove this mixture from the skillet and add to the bowl. Add the egg and stir.
  4. Put mixture into a baking dish and place in the oven at 350°F (180° C) for 30 minutes.


Althoug olive oil is traditional as it was the kind of oil used in Israel at the time of the first Hanukkah, you can substitute olive oil for any vegetable oil.

You may find matzah under the names of matzo, matzoh, and others. Matzahs are cracker like flat breads made from plain flour and water. The dough does not have yeast and it is not allowed to rise before or during cooking.

Remember to check all ingredients are kosher.

4 servings
Preparation time
Cooking time
Total time
1 hour, 5 minutes