Matzah (or matzo) is a cracker like type of flat bread made by making bread without yeast. According to Exodus, it was created when the Jews had to flee Egypt quickly and there was no time to wait for bread to rise.
Ingredients and cooking
If matzah is made for Passover, it should contain nothing but flour and water and be baked like normal bread.
Most people do not make their own matzah. When purchased in the store, it usually comes in boxes. If you are buying it for Passover, make sure you get a box that says "kosher for Passover".
Egg matzah is slightly tastier and less dry, but some Jews do not consider it acceptable for Passover. Like many rules, it can be broken for health reasons. Some think that egg matzah is acceptble for pregnant women and children because of their needs for higher nutritional content.
At other times of the year, other ingredients, such as eggs, oatmeal, fruit juice and spices, can be added.
Using matzah as an ingredient
Matzah can be spread with soft butter and have cinnamon and sugar sprinkled on top. They can also be spread with toppings, such as cheese, that people usually put on crackers.
Matzah ball soup is a German recipe in which the matzah is crushed up and rolled into balls with egg, then cooked in broth as a soup. The resulting matzah balls are similar to dumplings.
Matzah meal (crushed matzah) is used in several other recipes like sponge cake.
Matzah brei is made from soaking matzah in water, milk or eggs and added to scrambled or fried eggs. Other ingredients such as spices or cheese may also be added.
See the external links for additional recipes.
Matzah generally contains salt and carbohydrates. It is low in fat but not very filling. Matzah can be made with whole grain flour.
- My Trademark, Most Requested, Absolutely Magnificent Caramel Matzoh Crunch (1998) by Marcy Goldman, A Treasury of Jewish Holiday Baking, shared on Epicurious
- Matzo on Recipes Wikia