Things to do with matzo

Things to do with matzo

Matzo is the simplest of foods, made from just flour and water. For Passover, its preparation -- from the time the flour first touches the water to the completion of baking -- must be finished in less than 18 minutes. All commercial matzo is rolled out by machine, punched with holes and baked in a similar process.

Why then, should there be such variation in taste from brand to brand? Is it the flour? The water? Baking temperature? I don't know. I do know that most U.S. brands taste terribly bland. Yehuda Matzo, from Israel, is one of my favorites -- it's always very crisp, with a pleasantly acrid, toasty flavor. The matzos come double wrapped, with a cellophane envelope enclosing them inside the box as well as more cellophane wrapping the outside, which is probably what keeps them crisp.

As the folksingers say, you can do many things with matzo.

My favorite way to eat matzo is well buttered and heavily sprinkled with salt. Ideally, the salt is freshly ground sea salt, but plain old Morton's will do.

Himself and I always have a tug of war over butter, because I want to leave it out to soften for easy spreading and he insists on putting it back in the fridge, claiming he can taste butyric acid after even a short period at room temperature. Most of the year I put up with this and microwave the butter briefly before using, but at Passover I defiantly keep my own personal room-temperature stick of butter hidden in a cupboard.

My next favorite way would be fried. As with other Jewish foods, opinion varies markedly as to what makes the best matzo brei. Some like it crisp; others soft. Some people make it very eggy; others prefer a higher ratio of matzo. Some people make a loose, ragged, scrambled-eggs style; others make it more like a frittata or pancake; still others separate the eggs and make something like matzo souffle. Some people like it savory, some people like it sweet.

As with other egg dishes, you can add anything you like. I considered making a chilaquiles-style version, in honor of Evil Ronnie, but tradition won out. My version compromises between styles -- slightly scrambled, partly crisp, partly soft, savory with fried onions and salt and pepper, yet finished with a drizzle of sweet syrup. What can I say? This is how my bubbe made it.

First, slice up an onion and set it frying -- in schmaltz for the best flavor, or in Nyafat or peanut oil* if it's part of a dairy meal. While they cook, break the matzos into pieces just small enough to fit in a bowl and cover with water. Let sit for about 1 minute, just till moistened -- don't let them get soggy.



Drain well and break the matzos into smaller bits. Then mix with beaten eggs, salt and pepper. I typically use one and a half eggs for every matzo, but if you're short on eggs you can add a little milk, water or juice. Don't skimp on the salt.



Once the onions are well browned, add the eggs to the frying pan. Stir around as if you were making scrambled eggs until the eggs start to firm up, then pull together into a solid round and let cook until the underside has thoroughly browned.



Then turn over. If I am trying to be fancy, I do the flip by inverting onto a plate to keep the matzo brei in one piece. Otherwise, I just turn over hunks with a spatula.



Cook a few minutes, until the bottom is just starting to brown. The idea is to achieve a perfect combination of crispness and softness.



Matzo brei
Fried matzo

Schmaltz, Nyafat or Passover peanut oil*
1 medium onion, peeled and sliced
2 matzos
3 eggs, beaten
1 teaspoon salt or to taste
1/4 teaspoon freshly ground pepper or to taste
Raspberry or maple syrup (optional)

Heat the schmaltz in a skillet over medium heat and brown the onions. While they cook, break the matzos into large pieces, place in a bowl and cover with water for about 1 minute, just till moistened -- don't let them get soggy.

Drain the water and break the matzos into bite-sized pieces. Add the eggs, salt and pepper and mix well. Add the mixture to the frying pan and mix with the onions. Toss as if you were making scrambled eggs until the eggs start to firm up, then pull together into a cake.

Let cook until the bottom is well-browned. Then flip to cook the other side just till it starts to brown a bit. Transfer to a platter, browned side up, and serve immediately, with a drizzle of syrup, if desired. 1 to 2 servings.

* The rules regarding kitniot are bizarre.

Great thread! We always end up with a load of matzo (from Costco sales after Passover), and don't quite know what to do with it recipe-wise.

I wonder if it can be used in crabcakes (not a Kosher dish of course) or tuna or salmon patties.

Can it be used in substitution of breadcrumbs?

Take it for a spin in the food processor, and you've got instant Matzo Meal - makes a great bread crumb!

LAZ wrote: Let sit for about 1 minute, just till moistened -- don't let them get soggy.

This is the key to making matzoh brei. Let the unlevened bread soak to long and you will have a disaster.

LAZ, your photos are great. If you chopped up a bit of hard salami from the Romanian your creation would be near perfect.

Romanian Kosher Sausage Co.
7200 N Clark St
Chicago, IL 60626
(773) 761-4141

LAZ wrote:My next favorite way would be fried. As with other Jewish foods, opinion varies markedly as to what makes the best matzo brei. Some like it crisp; others soft. Some people make it very eggy; others prefer a higher ratio of matzo. Some people make a loose, ragged, scrambled-eggs style; others make it more like a frittata or pancake; still others separate the eggs and make something like matzo souffle. Some people like it savory, some people like it sweet.

Perhaps all traditional foods bring out strong opinions. In my family, every Passover when I was a child saw the same disagreements at my grandmother’s Seder table: matzo balls made from matzo meal (fluffy style) or made from whole matzos (more what I call al dente). My grandmother made the latter (in the German Jewish style), as my brother does still for our Seders. And they are terrific. However, every year for at least 20 years cousins would exclaim over these strange matzo balls not made with matzo meal.

I look forward every year to the first matzo brei of Passover, which I of course made this past Sunday morning. My recipe is one developed by my mother. After my parents married, my father asked for only one dish that his mother made--matzo brei. My mother had never made it but worked this one up. It turned out quite differently from his mother’s style, but he liked it better--perhaps one secret of their happy marriage. Mine is sweet, definitely sweet. I beat eggs with a little milk, vanilla, and sugar (or vanilla sugar if I have it). I use one or two fewer matzo sheets than eggs and hold them under warm running water for a minute or two. Certainly do not get them soggy. Then I crumble them into the egg mixture and let it rest about 5 minutes. Heat a large non-stick pan (non-stick is really helpful with this recipe) over medium-low flame and melt a good chunk of butter in it. Spread the batter in the pan flat and smooth, cover, and cook until the bottom has a light brown crust (“golden brown and delicious,” as Alton Brown says). I am usually able to flip the whole thing (it’s kind of a cross between an omelet and a pancake) and cook for a few minutes on the other side. Slide out on a plate. Sprinkle some sugar on top, cut into wedges and serve.

Jay K wrote:I wonder if it can be used in crabcakes (not a Kosher dish of course) or tuna or salmon patties.

Can it be used in substitution of breadcrumbs?

I have definitely used matzo meal for salmon patties. You can use it as breading for chops or fish too. Just remember it’s awfully bland.

Hm. Am I the only one in the world who makes this without soaking in water? I beat eggs with a little bit of water (only a drop or so per egg) and put in the matzoh. Let it soak while the fat and onions cook. Pretty crispy

leek wrote:Hm. Am I the only one in the world who makes this without soaking in water? I beat eggs with a little bit of water (only a drop or so per egg) and put in the matzoh. Let it soak while the fat and onions cook. Pretty crispy

You are not alone. I make it the same way and I learned that method from my father and grandmother. The only other thing is that I require salami. I'm highly unlikely to make it without salami.

Best,
Michael

When I was a kid my dad used to put cut up chicken gizzards in his matzo brei. As an adult I always had to make double batches...one with fried salami and one without for my kids. My living on her own daughter told me last night she did the salami thing for her and her boyfriend. It warmed the cockles of my constipated heart!!!

Before I went to rehearsal this evening I made myself a plate of matzo brei.

I don't soak either, but instead run the sheets under the cold water tap for 5 or 10 seconds, then shake the excess water off.

Over medium heat, I melt an ample quantity of butter before breaking up the sheets in pieces of various size. I like to slowly toast the broken matzo in the saute pan until it takes on some color and crisps up, seasoning with salt, pepper, and a tiny bit of cinnamon. My mom put a touch of cinnamon in both her knaidlach and matzo brei.

Then I pour the whipped eggs over and scramble until fairly dry. For some reason, I can't stand a soft, wet matzo brei.

I usually enjoy it as is, but occasionally have some strawberry or raspberry preserves as a condiment. And I eat it year round - not just during Pesach.

Laz, It sounds as though you are a perfect candidate for a Butter Bell! They keep butter fresh and fragrant at room temperature for up to two weeks or longer. Honest!
They cost between $8.00 and $20.00 and the damned things work. Try Amazon or Google "butter bell", I swear by mine.

Things you can do with Matzah.

http://video.yahoo.com/network/10028466 ... &l=3774737

I've only had chocolate-covered matzo. What does the plain stuff taste like?

cardboard!!!
Paulette

No, it's better than cardboard.

Imagine a slightly stale saltine, with not enough salt. Somewhere between there and, say, uncooked pasta.

Are you talking about plain or egg! I'll admit egg has more taste than plain. I also found some brands, Manachevitz tastes better than Streits. But matzo tastes best when flavored such as in kugels and matzo brei.
Paulette

Over the past year, we have probably gone through one case of the Manischewitz and a case of the Streit matzohs and would say that I prefer Streits. I would also say that they are both bland but are a real step up from other lower sodium cracker options.

And they also turn stale a lot less slowly than saltines.

Try some of the Israeli brands. They really do seem to have more flavor than Manischewitz or Streit's.

Mmmmm. I love a good matzo brei. I'm an onions and salami girl. Definitely savory. For sweet, I like matzo toffee. David Lebovitz has a great recipe.

http://www.davidlebovitz.com/archives/2 ... mat_1.html

This post is cracking me up! Every year Hubby makes fried matzo and then adds strawberry preserves. This sounds so gross to me! I always thought this was some weird recipe he made up! Now that I am reading different variations (especially EvA's) I might have to try it! Hubby also breaks a matzo into 4 pieces. Covers with ketchup and adds a 3/4'' slab of best kosher beef salami and makes crispy sandwiches.

I like to break the matzo into quadrants and melt good American cheese on it. YUM!!

We have been getting the Yehudah brand of matzah for the past two years. I think it tastes better than the Manischewitz, which, strangely enough, I was unable find at my local grocery store this year. In fact, they were completely out of matzah of any kind two days before Passover. I know we have a small Jewish population out here in the southern suburbs, but I thought that was ridiculous.

I find myself running to the north shore more often than not to stock up before Passover and usually fill in with the sparse amount of items near the house if I run out of anything.

The younger daughter is getting braces today. I promised her matzah brie for dinner tonight since she is already anticipating a sore mouth and difficulty chewing.

We are a strictly savory matzah brie family -- no syrup or jam for us, just kosher salt and pepper.

Suzy

JoelF wrote:No, it's better than cardboard.

Imagine a slightly stale saltine, with not enough salt. Somewhere between there and, say, uncooked pasta.

I just had my very first matzo cracker today, coincidentally. It does taste a lot like paper. How come no salt?

This is an awesome way to use up leftover matzo - make caramel/chocolate candy:

http://www.endlesssimmer.com/2008/04/21/matzah-minus-the-meh/

Pie Lady wrote: What does the plain stuff taste like?

Last night when I closed my eyes while eating plain Yehuda brand matzoh I could almost taste the charred bits of a Coalfire pizza crust. Am i going insane or is it just pizza withdrawl?

JeanneBean wrote:This post is cracking me up! Every year Hubby makes fried matzo and then adds strawberry preserves. This sounds so gross to me! I always thought this was some weird recipe he made up! Now that I am reading different variations (especially EvA's) I might have to try it!

Try it, you'll like it!!

I don't sneer at melted cheese on matzah. My kids love "matzah pizzas" (pronounced as closely as possible to "machu picchu" in my house). Some tomato sauce doctored with herbs, sliced cheese of your choice, under the broiler in the toaster-oven. Closest to real pizza we get during Passover.

EvA

sdritz wrote:In fact, they were completely out of matzah of any kind two days before Passover. I know we have a small Jewish population out here in the southern suburbs, but I thought that was ridiculous.

There has been a national shortage of matzo this year, particularly on the West Coast.

one egg, one piece matza quarter and quartered again, beat egg till frothy add some water, then crumble in some good blue cheese & spinach or other green if you've got it, add the matza, let it soak while fry pan heats up -- fat of your choice, i used olive oil this morning,

it was really good

Make Cheesy Matzo Meal Pancakes!

Matzotto

I don't know whether to blame this on Garden Fresh, where it came from, a misprint by the matzo manufacturer, or some artifact of the national shortage of matzo, but Himself eyed a box and asked me if I'd noticed that some of the matzo I bought this year was dated 2007. It tastes fine, but I've made a bit of extra effort to use this batch up rather than keep it for matzo munching later in the year.

Anyway, this dish is good enough not to restrict to Passover. It's a risotto-like prep of matzo. I've been calling it "matzotto."

This one is a fairly simple matzotto alla Milanese, but you can omit the saffron and add any of the things you'd normally use to flavor risotto, such as mushrooms or asparagus.

You will need a few pieces of matzo, of course -- or you could use matzo farfel -- and an egg, plus the typical risotto ingredients: butter, onion, saffron threads, chicken broth, salt, pepper and parmesan. (If you keep kosher, you can substitute vegetable stock for the chicken broth.)

Start by zipping the matzos inside a plastic bag and rolling over it with a rolling pin until the matzo's broken up into bits. (If rolling pins intimidate you, a straight-sided wine bottle will work.)



Then open the bag, make a dent in the matzo bits and break an egg into it. Beat the egg with a fork until it's mixed fairly well and then shut the bag again. Shake and manipulate the bag until all the matzo bits have a light coating of egg.

Set the matzo aside and saute the onions in some of the butter. When they're fairly soft, take them out and put them aside.



Add the egg-coated matzo bits to the pan and toast, stirring constantly. The toasted-egg coating helps keep the matzo from turning to mush when the liquid hits it, and also contributes to a risotto-like "saucy" effect.

When all the matzo pieces are thoroughly dried out and starting to brown, crumble the saffron into it and toast a couple more minutes, until fragrant.



From here on in, it's much like regular risotto, but faster. Add the chicken broth, a little at a time, stirring constantly, until all the liquid is absorbed.

Then take it off the heat, stir in the remaining butter, salt and pepper to taste and some of the grated cheese.



Matzotto
Risotto-style matzo

3 matzos (or about 2 cups matzo farfel)
1 egg, beaten
3 tablespoons butter
1 medium onion, peeled and chopped
1 teaspoon saffron threads, crumbled
1-3/4 to 2 cups chicken broth
Salt and pepper to taste
1/2 cup grated parmesan cheese

Place the matzos in a zipper-type plastic bag. Seal the bag and crush with a rolling pin until the matzos are in small pieces. Add the egg to the bag. Seal again and shake and manipulate until the egg coats all the matzo bits.

Melt half the butter in a nonstick skillet over medium-high heat and saute the onion until soft and translucent. Remove from the pan and set aside.

Add the egg-coated matzo bits to the pan and, toast stirring constantly, until all the pieces are thoroughly dried out and starting to brown. Add in the saffron and toast a couple more minutes, until fragrant.

Add the chicken broth, a little at a time, stirring constantly, until all the liquid is absorbed. (This happens much faster than rice-based risotto, 10 minutes at most.)

Remove from the heat, stir in the remaining butter, salt and pepper and some of the cheese. Serve immediately, sprinkled with more cheese. 2 side-dish or appetizer servings.

Jay K wrote:I wonder if it can be used in crabcakes (not a Kosher dish of course) or tuna or salmon patties.

Can it be used in substitution of breadcrumbs?

EvA wrote:I have definitely used matzo meal for salmon patties. You can use it as breading for chops or fish too. Just remember it’s awfully bland.

I am reminded that one of my favorite uses of matzo meal is as a coating for fried eggplant. Season the matzo meal heavily with salt and pepper and the herbs of your choice, maybe a dash of cayenne. Peel and cut the eggplant into planks (you can do the salting and pressing thing if you like, but I usually don't bother), dip into an egg wash, shake in a bag with the matzo meal and pan-fry in plenty of oil.

One of my favorite dishes as a kid was pan-fried veal chops breaded this way, but with the price of veal today, I doubt anyone would consider such a prep.

I was recently told that you can make bland matzos taste better by toasting them in the oven. I don't think this is necessary with Yehuda, my favorite brand, but this year I was given several boxes of Manischewitz, which I thought were pretty blah, and I intend to try it.