Best Matzah Recipes

MATZAH

Steps:

• Move an oven rack near the top of oven and preheat oven to 475 degrees F (245 degrees C). Preheat a heavy baking sheet in the oven.
• Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed. Place 1 cup of flour into a mixing bowl; set a timer for about 16 minutes (18 minutes maximum). Start the timer; pour the water, about 1 tablespoon at a time, into the flour. Stir the water and flour together with a fork until the dough forms a rough ball, remove the dough to the prepared work surface, knead rapidly and firmly until smooth, about 30 seconds to 1 minute.
• Divide the dough into four equal pieces; cut each piece in half again to get 8 pieces total. Swiftly roll each piece into a ball. Roll each piece of dough out into a 5-inch pancake, dusting the top and rolling pin with flour as needed. Gradually roll the pancakes out to a size of about 8 inches, increasing the size of each by about 1 inch, then letting the dough rest for a few seconds before rolling again to the finished size. Roll from the center out. The bread rounds should be very thin. Using a fork, quickly pierce each bread about 25 times, all over, to prevent rising. The holes should go completely through the bread. Flip the bread over, and pierce each piece another 25 times with the fork.
• With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven, and place the rounds onto the baking sheet. Place the baking sheet onto the rack near the top of the oven, and bake for 2 minutes; turn the breads over and bake an additional 2 minutes, until the matzot are lightly browned and crisp.
• Transfer to a wire rack to cool. Lightly anoint each matzah with olive oil, using a brush, and sprinkle generously with salt.

BEST MATZAH BALLS

Steps:

• Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.
• Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.

FLUFFY MATZAH BALLS

Steps:

• 1. Mix the eggs well with a fork. Add the chicken fat or oil, soda water or chicken broth, matzah meal, and salt and pepper and mix well. Cover and refrigerate for several hours.
• 2. Dip your hands in cold water and make about 12 balls slightly smaller than Ping-Pong balls.
• 3. Bring water to a boil in a large pot. Add salt and place the matzah balls in the water. Cover and simmer about 30 minutes until soft.
• Tip: I often make chicken soup and matzah balls ahead. After cooking the matzah balls I just place them in the warm soup, which I then freeze. The liquid keeps them fluffy. I defrost the soup, reheat, and serve. If you like them more al dente, use large eggs and cook a shorter time.

HOMEMADE TOFFEE-CHOCOLATE MATZAH

Steps:

• Preheat oven to 250 degrees.
• Line a baking sheet with parchment paper Place matzah in an even layer on baking sheet and set aside.
• Melt butter in a saucepan over medium-low heat. Add brown sugar and immediately reduce temperature to low. Cook, stirring, adjusting heat as necessary, until sugar has completely dissolved and begins to bubble. Drizzle toffee over matzah and spread to cover using a spatula.
• Transfer toffee-covered matzah to oven and bake until toffee has a rich, shiny sheen, 10 to 20 minutes. Remove from oven and sprinkle with chocolate chips. Tent matzah with aluminum foil and let stand 20 to 30 minutes.
• Remove foil tent and spread melted chocolate over matzah to cover; sprinkle with sea salt. Transfer matzah to refrigerator and let chill at least 2 hours.
• Break chilled matzah into pieces. Matzah will keep in an airtight container for up to 4 days at room temperature.

MATZAH BREAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix flour and water together in a bowl using a fork. Form a small amount of dough into a ball; place dough on a piece of waxed paper. Form into a thin circle using a rolling pin. Poke holes in the dough with a fork to keep it from rising. Transfer dough circle onto a baking sheet.
• Bake in the preheated oven until dry and crispy, 3 to 4 minutes.

MATZAH BREI

Steps:

• Put the matzah pieces in a large flat bowl or tray. Pour over 150ml of hot water and make sure all the matzah is covered. Set aside to absorb the water for about a minute, making sure they're evenly soaked. You want it a bit puffy but not disintegrating. Discard the excess water.
• Beat the eggs in a large bowl with the salt and add the matzah pieces. Stir to combine.
• Heat the butter in a 25cm frying pan over medium heat until it foams. At this point, you can either pour in all of the egg and matzah mixture, and spread it in a flat layer in the pan, or form into four smaller patties. Leave the matzah brei to set for about 4-5 mins - it should be golden on the base.
• Use a spatula to flip the individual matzah brei or smaller patties over, and cook them for another 4-5 mins until golden brown. Serve immediately with a sprinkle of salt or your choice of toppings.

MATZAH CRACK

Steps:

• Preheat the oven to 375º Line a large cookie sheet completely with foil. Cover the bottom of the sheet with parchment paper - on top of the foil since this mixture carmelizes in the oven, this helps to prevent adherence to the aluminium foil. Line the bootom of the cookie sheet with the matzohs. In a heavy-bottomed saucepan, combine the butter and the brown sugar. Cook over medium heat until the mixture comes to a small boil. Then boil on a slow boil for 3 minutes, stirring constantly. Remove from heat and pour over the matzoh, covering it completely. Place the baking sheet in the oven and immediately reduce the heat to 350º. Bake for 15 minutes, checking regularly to make sure that it's not burning or dripping over the sides. If it's browing too quickly, reduce the heat to 325º. Remove the pan from the oven and immediately sprinkle the chocolate over the carmelized matzoh. Let stand for a couple of minutes and then spread the melted chocolate over the matzoh with a spatula. While still warm, break the chocolate covered matzoh into squares or odd shapes (thus the crack!) Then chill the entire thing including the pan in the freezer until set. Dare to keep your hands off it. (You don't have to add chocolate and it tastes yummy, too and this would be great on top of some baked sweet potatoes!) Some people add nuts like almonds or pecans instead of or with the chocolate, but we can't...so just go with your own tastes. Also, if it's not Passover, I would try this on graham crackers instead of matzoh!!!!

GLUTEN-FREE MATZAH BALLS

Steps:

• 1) Beat eggs and margarine/fat together (by hand is okay.) 2) Add salt and xantham gum to potatoes and mix with fingers to combine. 3) In 3 or 4 batches, add the potato flake mixture to the egg mixture, combining well each time. 4) Add the club soda, mix well and chill for 20-30 minutes. 5) Wet your hands and form the mixture into balls about the size of a walnut (they puff up a lot while cooking.) 6) Cook in simmering soup/broth/hot water for 20 minutes. NOTES: I used "chicken-flavored" instant mashed potatoes to give them even more of a chicken soup kick! If you like heavier matzah balls, substitute 4 tablespoons of broth or water for the club soda.

PASSOVER CHOCOLATE MATZAH CANDY

Steps:

• Grease both sides of aluminum foil and set in the bottom of a cookie sheet.
• Arrange the matzah on top of the foil breaking them, if necessary, to fit the pan completely.
• Melt the butter and add the sugar and cook for 3 minutes.
• Pour mixture over the matzah and spread evenly to cover them all.
• Put into a 350 degree oven for 5 minutes.
• Remove from oven and sprinkle the chocolate chips over the top.
• It will take approximately 3-5 minutes for the chocolate to melt.
• When melted spread over the top of the matzah.
• If desired, sprinkle with chopped nuts.
• Refrigerate till firm.
• Break into pieces.

MOCK MATZO / GLUTEN-FREE NON-GEBROKTS MATZAH CRACKERS

Steps:

• Preheat oven to 450°F
• Cover a cookie sheet with aluminum foil. In a medium bowl, combine the dry ingredients. Mix shortening or coconut oil into the dry ingredients using your hands. Add water just a little bit at a time until the dough makes a ball and isn't too sticky. Knead well, making sure there are no big chunks of shortening. If the dough is sticky, add additional potato starch.
• Take walnut size pieces and press with your fingers onto the foil-covered baking sheet until flat and thin. Smooth out edges, if desired, and use a fork to prick rows of holes.
• Cook for 10 minutes, watching carefully to make sure they don't get overdone. You should underbake them slightly, rather than overbaking. Remove from oven as soon as the edges become slightly brown - The top should still be white.

CINNAMON ROLL MATZAH BREI

Steps:

• For the cinnamon roll spread: Use a fork to combine the butter, brown sugar, cinnamon and salt in a medium bowl until combined and uniform. Set aside.
• For the cream cheese icing: Use a hand mixer to beat the cream cheese and butter in a medium bowl until combined. Then add the powdered sugar and salt and carefully mix until combined and uniform. Spoon into a piping bag with a 1/4- or 3/8-inch nozzle or a ziptop storage bag and snip a small piece off the end, 1/4 to 3/8 inch wide. Set aside.
• For the matzah brei: In another medium bowl, whisk together the eggs, granulated sugar and salt until uniform.
• Break the matzah into bite-sized pieces and put into a separate bowl. Pour on the milk until covered and let sit for 30 to 60 seconds, just until softened; you don't want to make the matzah mushy. Drain through a sieve, add the matzah to the egg mixture and mix to combine.
• Heat a large nonstick pan over medium heat and add half the butter to melt.
• Spoon a quarter of the matzah mixture (about 1/3 cup) into the pan and form into a flat pancake. Repeat with another pancake if there is room in your pan. Have your cinnamon roll spread ready nearby. Fry the pancakes for 2 minutes, or until the bottoms are cooked but not browned. Flip and immediately spoon 1 tablespoon of the cinnamon roll spread onto the middle of each pancake. Spread around the pancake as it melts, leaving the edges exposed. Fry for 1 more minute, or until cooked through.
• Repeat with the rest of the matzah mixture and cinnamon roll spread to make another 2 pancakes, adding the remaining butter to the pan. Swirl a generous amount of cream cheese icing onto each pancake and serve immediately with more icing!

MATZAH TOFFEE WITH CANDIED GINGER

Steps:

• 1. Heat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil, allowing it to go over the edges of the pan. Cover the bottom of the pan with parchment. Arrange matzo over parchment in one layer, breaking pieces to fit as necessary. 2. In a medium pot over medium-high heat, bring butter and sugar to a boil for 3 minutes, until thickened and smooth. Stir in ginger juice and salt. Quickly pour mixture over matzos. Transfer pan to oven and bake 15 minutes until bubbly. 3. Remove pan from oven. Sprinkle chocolate evenly over caramel. Let stand 5 minutes until chocolate is softened. Use an offset spatula to spread chocolate smoothly over surface of toffee. Immediately sprinkle with candied ginger. Place pan in refrigerator and chill toffee for 1 hour. 4. Break into large pieces.

HOMEMADE MATZAH FOR PASSOVER

Steps:

• Combine ingredients and knead for ten minutes.
• Roll into a ball, cut in half, then cut each half into 8 pieces.
• Roll out each piece as thinly as possible into ovals,.
• pierce with a fork several times, to eliminate air holes,.
• and place on baking sheet covered with Parchment Paper.
• Bake at 450 to 500 for about 5 minutes, or until slightly browned.

EGG-FREE MATZAH BALLS

Steps:

• Preheat oven to 400º In a medium bowl, combine and stir dry ingredients together so that they're well-mixed. Add vegetable oil and water and mix well. Add mashed tofu and mix thoroughly. Refrigerate 15 minutes Form into 1 inch balls and place on well-oiled baking sheet. Cover with aluminum foil (dull side of foil up) Bake for 30 minutes. Cool and refrigerate. Next day, heat the soup and add the matzah balls just before serving.

PASSOVER CHOCOLATE MATZAH ROLL

Steps:

• Cut a 12-inch long piece of waxed paper and set aside.
• Place crushed matzo sheets in a bowl. Sprinkle with red wine and water; mix well.
• Melt chocolate chips and sugar in a pot over low heat, stirring occasionally, about 5 minutes. Thin with a spoonful of water if it becomes too thick. Remove from heat.
• Beat butter in a separate bowl with an electric mixer until fluffy. Gradually beat chocolate mixture into butter until well blended.
• Stir matzo mixture into chocolate-butter mixture with a wooden spoon.
• Pour mixture lengthwise on prepared waxed paper.
• Fold waxed paper around mixture to shape into a log. Fold paper at ends to enclose the roll.
• Freeze the roll until solid, at least 2 hours. Cut into slices.

TOASTED MATZAH FARFEL FOR SOUP (PASSOVER)

Steps:

• Combine eggs, salt and oil and then mix with farfel.
• Spread in a flat baking pan separating farfel as much as possible.
• Bake at 350 degrees until farfel is golden brown, Stir and separate and turn the farfel frequently. Do not over bake.
• Once the farfel has cooled, separate again and then store in airtight container.

NO BAKE 7 LAYER MATZAH CAKE

Steps:

• Melt chocolate over warm water in a double boiler. (I prefer using a microwave stirring a couple of times). Allow to cool.
• In a medium sized bowl, cream margarine with the sugar until the magarine is fluffy and the sugar dissolved. Add egg yolks 1 at a time beating well.
• Fold the cooled melted chocolate into the egg yolk mixture.
• In a clean medium sized bowl, beat the egg whites until stiff. Fold the chocolate-egg mixture into the stiffly beaten egg whites.
• Pour wine into a large shallow pan. Dip each matzah 1 at a time into the wine just enough to moisten but not to soak. Place 1 moistened matzah on a serving plate. Cover with approximately 1 1/2 Tbs. of filling. Continue this process until the eighth matzah is on top. Cover top and sides with the remainder of the filling.
• Decorate with chopped nuts and chocolate curls or other decorations.
• Cover the cake loosely with the plastic wrap and let the cake mellow for 24 hours in the refrigerator. Cut into thin slices or small squares.

MATZAH APPLE (FARFEL) PUDDING

Steps:

• Pour cold water over farfel (in colander) and drain immediately. Mix with lightly beaten eggs, sugar, cinnamon, raisins, apples and oil. Put into oiled 8" pan. Bake 375 - 35 to 40 min. Should be browned on top. Can be doubled and put into 2 qt casserole dish.

MATZAH BAKLAVA

Steps:

• Preheat oven to 350. Mix almonds, walnuts, cinnamon and sugar and set aside. Trim all 4 edges of matzo Roll out matzo as thin as possible. Brush 9x13" pan with butter or margarine. Layer 2 pieces of matzah in pan and brush with butter. MAKE SURE THE GRAIN IS ALWAYS FACING IN THE SAME DIRECTION Sprinkle 1.5 C of nut mixture over matzah. Repeat x2 Place 2 remaining sheets of matzah on top and brush with butter. Using a sharp knife cut and make 18 squares or diamonds. Bake for 35-45 minutes or until golden brown. Let cool completely Meanwhile prepare the syrup. Bring all ingredients to a boil, reduce heat and simmer uncovered, about 20 minutes. Remove cinnamon, lemon and orange. Pour over top of matzo Cool and serve.

MATZAH SALAD

Steps:

• Run a rolling pin over matzos to break up into small pieces no larger than 1/4". Cook over medium-high heat in a dry saute pan or toast in a 300*F oven for 10 minutes. Transfer to a bowl.
• Heat the olive oil in a saucepan and add cucumbers and peppers. Cook 1 minute over medium heat.
• Turn off the heat and add capers, if using, and chives.
• Toss in a mixing bowl with the toasted matzo. Add salt and pepper to taste. Serve at room temperature or slightly warm.