Matza-Chicken Turnovers


Today for dinner I decided to make some chicken wrapped in matza, dipped in egg and then fried. I served this with sautéed Mushrooms and Spinach (my old standby).

In theory, what you’re supposed to do is ‘moisten’ the matza with a little water and let it sit while you’re sautéing some onions and ground chicken. Then you add in a little matza meal and some eggs, then roll the chicken mix up like a rollatini in the softened matza.

I emphasize supposed to.

THIS is where I need to mention that I used 4 chicken breasts cut into chunks, not ground chicken, right?

I ended up having too much chicken for the recipe and made it all crispified in the skillet after the rollatini were cooked.



Matza-Chicken Turnovers By Nira Rousso from The Passover Gourmet (I bought this cookbook because Aunt Anne made us some amazing Spinach Gnocchi out of it. Aunt Anne ROCKS!)

Printable Recipe HERE

Dairy-FREE, Toddler-Approved


5 Matzas

1 Large Onion, chopped

2 Tablespoon Oil

1 1/2 cup Ground Cooked Chicken **I used 4 Chicken Breasts cut into small chunks. You know something, ground chicken would’ve held together better. Ahh well. Live in learn.

3 eggs, divided

2 Tablespoons Matza Meal

Salt and Pepper

Oil for frying

They were crispy and full of good chicken

They were crispy and full of good chicken

How To:

1- Sprinkle Matza with water and wrap them in a damp towel. Let stand for 10 minutes.

2- Chop the onion and sauté in the oil until golden. Add the chicken and cook for 10 minutes. Remove from the heat. **Since I was using breasts instead of ground, it took a little longer to cook the chicken through.

3- Add two eggs and the matza meal and season to taste with salt and pepper **I added in a bit of Garlic Powder too, as I found this mix a little bland.

4- Cut each matza in half. Near the narrow edge of each half, put a tablespoon of the chicken mixture and roll up the matza carefully.

5- Dip each roll in the remaining beaten egg **I added a little water to stretch it out a bit. Fry the rolls in hot oil until golden brown on all sides.

6- If you have extra chicken, feel free to add a little more oil to the pan and dump in the extra chicken. It gets all crispy and browned and DEEEE-licious! It was this chicken that little R ate and ate and ate.

End Result: Even though they were a little oily, these chicken roll-ups/rollatini/turnovers were delicious. J ate a BUNCH and R ate sooooo much of the filling. C said he can’t remember R ever eating so much chicken before!

I compensated for the shame of my scab falling off mid-meal by drinking a lot of wine.

That works, right?

J ate an ENTIRE rollatini and R ate the equivalent of 3/4 of a breast of chicken!


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