A Passover treat for those sick of trying to make sandwiches out of matzo…..

This recipe came from our dear friend Libby Sklamberg, ala-ha-sholem.


2/3 cup water
1/3 cup peanut oil (use olive or walnut oil if you consider peanut oil kitniot)
1/2 tsp salt
1 tbsp sugar
1 cup matzo meal
3 extra large eggs


Preheat the oven to 400 degrees fahrenheit. Grease a 6-muffin tin and set aside. In a pot combine water, oil, salt, and sugar. Bring to a boil. Add the matzo meal, remove from the heat and mix well. Allow the mixture to cool slightly. Beat in the eggs one at a time. Divide the mixture into the prepared muffin tin, filling the cups 2/3 full. Bake at 400 degrees for 25 minutes. Lower the heat to 350 degrees and bake for an additional 20 minutes. After removing the tin from oven, pierce the top of each popover with a paring knife to let the center dry out a bit.

Libby told me she doubled this recipe to fill a 12-muffin tin. I followed her instructions and froze half. If you make these during the week of Passover you can fill them with the chicken salad you will prepare from all the leftover soup chicken. Tuna salad also works really well.