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.

此食谱摘自苏珊·芬格（Susan Feniger）的街头食品。在这里阅读我们的评论。您可以通过将甘蔗糖浆（例如莱尔的金糖浆）代替玉米糖浆来使该食谱适应犹太犹太逾越节。