Yield: Makes 11 Pieces
I ate so much matzo when I lived on a kibbutz in Israel that I wasn’t sure I could ever eat it again—and to be honest, unless it’s loaded with butter and salt, who would want to eat this stuff in the first place. But in this recipe, the smooth, velvety texture of the halva combined with the saltiness of the cracker is the way to eat matzo going forward in life. Big statement, I know.
This recipe is excerpted from Susan Feniger’s Street Food. Read our review here. You can adapt this recipe to be kosher for Passover by substituting cane syrup (such as Lyle’s Golden Syrup) for the corn syrup.
Make Ahead Tips
Store any extras in the refrigerator in an airtight container.
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