This Tunisian-style matzah dish that I grew up on is typically prepared for many weeks after Passover has ended, until all the matzah has been used up.
Makes six to eight servings.
8 pieces of matzah
4 Tbsp. oil
½ head of garlic, chopped
½ tsp. harissa or spicy paprika
½ tsp. salt
½ tsp. cinnamon or 2-3 sticks of cinnamon ½ tsp. cumin
6 cups water
Heat the oil in a large pot. Add the garlic, salt, cinnamon, harissa and cumin. Stir. Add the water.
In a separate bowl, break up each matzah into four sections. Once the mixture in the pot begins to boil, add the pieces of matzah and mix gently for 10 more minutes over a medium flame. Serve hot.