by Jayne Cohen

Matzoh, so central to Passover that it is often called Hag Ha-Matzot (Festival of Matzohs), is served in place of bread or crackers during the full eight days of the holiday. The plain variety contains just flour and water–no fats, salts, sugars, additives or preservatives–so you can use them to custom-design your own crackers, seasoning them with whatever you would try on flatbreads or crackers, and enjoy them not only on Passover but also throughout the year.

Use these suggestions as a guide. I’m sure you’ll have many ideas of your own:

1. Sprinkle the top of the dampened matzoh with coarse salt, and if desired, freshly ground coarse pepper and/or chopped fresh rosemary or other herbs. Bake until dry and crisp.

2. Gently rub the cut side of a garlic clove or onion over the matzoh until the matzoh is slightly damp. ( A couple of vertical slashes in the cut side will make the garlic or onion juices flow more easily so the matzoh won’t break apart in the process.) Sprinkle or spritz with a few drops of water, dust with salt, peppere and herbs, if desired, such as thyme, rosemary or oregano, and bake until dry and crisp.

3. Sprinkle hot matzoh with grated Parmesan, Cheddar or other cheese, grated lemon zest and cracked pepper. Or sprinkle the seasoning on unheated matzoh and run briefly under the broiler.

4. Brush matzoh with melted or softened butter or extra virgin olive oil. Season with salt and pepper, if desired; grated garlic or onion; and chopped fresh or dried herbs. Or steep minced garlic or onion in oil for a while, then brush the oil on the matzoh, using sprigs of rosemary or other herbs as a brush. Bake at 400 degrees until hot and just beginning to brown.

5. For a sweet matzoh, brush egg matzoh with melted butter and sprinkle with brown sugar and cinnamon. Place under the broiler until the sugar melts.