Matzah Kebab Rolls

If you’re looking for a fun and different way to use matzah during Passover, these Matzah Kebab Rolls are crispy on the outside, juicy on the inside, and packed with flavor.

Inspired by the wrap version I’ve made before, this matzah version is such a delicious Passover twist.

For the rolls:

• About 5 matzahs

• 1 lb minced beef

• ½ cup chopped cilantro

• 4 garlic cloves, minced

• 1 onion, processed until pureed

• 1 tbsp paprika

• 1 tsp salt

• 1 tsp za’atar

For cooking & serving:

• Oil for frying

• Chopped cilantro for garnish

• Optional: tahina or your favorite Middle Eastern fixings

DIRECTIONS:

1. Run the stack of matzahs under running water for about 20–30 seconds, making sure they get wet everywhere. Place them in a clean kitchen towel, cover, and let them rest while you prepare the meat mixture.

2. In a bowl, mix the minced beef, cilantro, garlic, pureed onion, paprika, salt, and za’atar until well combined. Set aside.

3. Check the matzah. It should be soft and bendable. If it’s still stiff, let it sit longer in the towel so the moisture softens it. If needed, quickly run the stack under water again and let it rest once more.

4. Take one softened matzah and gently spread a layer of the meat mixture over it, being careful not to break it.

5. Slowly and carefully roll the matzah. It’s not a wrap, so a few cracks are normal and it will still taste delicious once cooked. Repeat with the remaining matzahs.

6. Heat a stainless steel pan. Once the pan is hot, add oil. Place the rolls in the pan and fry on all sides until golden and crispy.

7. Transfer the rolls to a parchment-lined dish and bake at 350°F for about 10 minutes to cook through.

8. Slice the rolls (I cut mine into thirds), place in a serving dish, and garnish with chopped cilantro. Serve with tahina or any toppings you like.

For full video, click here. 

Enjoy,

Guila