Have you made ‘machos’ yet? These crunchy matza nachos seem to be having a moment and it’s easy to see why – they’re super-easy and incredibly moreish. A brilliant way to make matza into something a bit special.
I had the idea to make sweet machos after reading this post for chocolate nachos on Recipes from a Pantry. Genius! My version is completely kosher for Pesach and of course a little bit healthier – less chocolate, more fruit – but I hope just as delicious. Certainly I think they are just as addictive. I had to put several metres distance and a sight screen between myself and the plate of machos in order to make sure there would be some left for Kipper. And a little part of me was still encouraging me to just eat the lot and not tell her about them… I am a terrible mother. As it was, she was rather taken by them and somewhat disappointed that I hadn’t saved more of them for her.
Me: Would you like to try these? I made them…
Kipper: <nibbles> These are YUMMY! <stuffs remaining machos into her face> Can I have some more?
Me: Er, you just finished them. There aren’t any more…
Kipper: MAKE SOME MORE! MAKE SOME MORE NOW!!
I didn’t of course. I made dinner instead. But I hope this interaction demonstrates just how fabulously good these sweet cinnamony matza nachos are.
These would make a great snack, or even a yummy and unusual breakfast or dessert. Competent older kids should be able to have a go at making them themselves, perhaps with a little supervision for the boiling water and the cutting. And they’re SO good! Crunchy, sweet and cinnamon flavoured – the best thing to happen to matza in a LONG time.
The fruit salsa is simply a finely chopped fruit salad ?. I made it with the fruit I had to hand, but you can really use whatever you have available. A squeeze of lime or some chopped mint would be great but are completely optional. The sweetness of the fruit goes so well with the crunch of the matza nachos and the lovely cinnamon tastes delicious with everything. Yum!
(If you want to have a go at regular savoury machos, simply swap the cinnamon and sugar for your favourite nacho seasoning – paprika, garlic, oregano etc. – and bake as below, then serve with guacamole & salsa. You can pile them up and melt cheese over them if you want to get carried away!)
Happy Pesach snacking!
I’ll be posting more Pesach recipes for desserts, breakfasts, main dishes and more, so don’t forget to follow me on Facebook for updates, and subscribe to my newsletter to get them delivered to your inbox. You can also follow me on Pinterest, Twitter and Instagram!
Sweet matza nachos ('machos') with fresh fruit salsa
For the 'machos'
- 2 sheets matza
- 2 tbsp margarine or butter
- 1 tbsp sugar
- 1 tsp cinnamon
For the fruit salsa
- 1 ripe nectarine or peach
- 1 slice melon
- 1 mandarin or tangerine
- 10-12 black grapes
- lime juice
- fresh mint, finely chopped
- Preheat the oven to 200C (400F). Line a baking sheet with parchment or a nonstick liner.
- Place the matza sheets in a shallow dish and pour boiling water over. Leave to stand for 20-30 seconds then drain off the water and pat with paper towels. The matza should have softened but not become mushy.
- Using a sharp knife, cut each matza into 16 triangles. Put the pieces into a mixing bowl.
- Melt the margarine or butter. Stir in the cinnamon and sugar and mix well. Pour this over the matza pieces then gently mix to coat each one in the cinnamon mixture.
- Arrange the matza pieces on the prepared baking sheet. Bake at 200C (400F) for 5 minutes. Turn the pieces over and return to the oven for a further 5 minutes.
- Remove from the baking sheet and allow the 'machos' to cool on a wire rack. Pile onto a plate and serve with the fruit salsa for dipping and scooping.
- Remove any seeds, stones or inedible peels from the fruit. Cut everything into small (5-8mm) dice.
- Mix the fruit gently together, adding lime juice and mint to taste if desired. Transfer to a serving bowl and serve with the machos.