Do you want to keep a special snake at your party? If so, I’d like to share a matzo crackers recipes with you. This is a great one that will set your celebration apart. But perhaps only a select few of you can define matzo with any degree of precision. So, have no fear; I am here and will tell you everything you ever wanted to know about this peculiar matzo cracker.
How about some matzo to start? The Jewish people have a special flatbread called matza (matzo, matzoh, or matzah). Stick with this article; you’ll learn more about matzo crackers and recipes later.
Page Contents
What Is Exactly Matzo Cracker?
Matzah, matzo or (matzot or Ashkenazic: matzos) is an unleavened flatbread that is a staple in Jewish cooking and is central to the Passover festival when chametz (leaven and five grains that, according to Jewish Law, are self-leavened) is forbidden.
According to the Torah, the Israelites, today’s Jews, and Samaritans had to eat nothing but unleavened bread during the Passover holiday. Like pita, matzah can be baked until it’s either soft and chewy or crisp and crackly. The short shelf life of soft matzah means that only the crispy variety is mass-produced.
Crisp matzah is ground into a floury consistency to make a matzah meal. Matzah balls (needles, kneidlach) are the main component of matzah ball soup and make from matzah meal (kneidlach soup). In contrast to other Jewish communities, Sephardic Jews frequently use whole matzah instead of matzah meal when preparing meals.
According to Ashkenazi custom, only simple matzah made with flour and water suits Passover. The flour can be whole wheat or refined white wheat, but it must make from one of these five grains: wheat, spelled, barley, rye, or oats. Some Sephardic communities often choose matzah made with eggs and fruit juice when celebrating Passover.
How Many Ways Can You Incorporate Matzo Crackers?
- Matzo Brei tastes like scrambled eggs and French toast. You can make a sweet Cinnamon Sugar Scramble or a savory Matzo Brei with Creamed Spinach and Crispy Onions
- Play the afikomen game at your Passover Seder with Chocolate Coconut Matzo Bark instead of matzo
- Matzo meal—crushed matzo—changes Passover. Matzo meal is bland, but it makes a great base for sweets like Matzo Apple Tea Cakes
- Passover kugel, soups, and sides use matzo farfel, a pre-made egg pasta dough. It also makes Chocolate Matzo Farfel Haystacks, a simple dessert
- Whipped eggs lighten the Passover Seven Layer Cake, and the poppy-buttercream icing makes guests want seconds
- Food Network Kitchen’s Matzo Red Velvet Cake was the perfect blend of dense sponge and tender moistness, dispelling our doubts about Passover kosher cakes. Matzo cake meal—ground matzo meal—is the main ingredient. No matzo cake for dinner? Food processors work best to powder regular matzo meals
- Lemon-Coconut Matzo Jelly Rolls are huge coconut macaroons filled with jelly. Let that be it
- Use small matzo pieces instead of leavened bread for your bruschetta base. Confused? Not alone
- Potato starch and matzo meal are Passover staples. Cake stabilizer and gravy thickener. This Passover Cobbler shows how versatile potato starch is
- This year’s Lemon Sponge Cake with Glazed Strawberries proves that kosher Passover sweets have come a long way from gummy fruit slices
- Try Emeril’s Mediterranean Matzo Lasagna and the slightly sweet and cinnamon-flavored Sephardic Meat and Eggplant Lasagna
Other More Ways | Matzo Crackers Recipes
- Ground almonds are used in this Passover Fruit Crisp with Coconut Topping
- Fudgey chocolate walnut torte with chocolate-coffee icing. Make and freeze this cake a day ahead; defrost in the fridge for at least an hour before serving
- The ramen burger solved winter’s Great Sandwich Dilemma, and Jeff Mauro’s Latke Corned Beef Sandwich with Apple and Sour Cream Slaw solves Passover’s. This week, use kosher potato starch and matzo cake meal instead of flour
- Brunch or Dessert: Creamy Matzo-Apple Kugel. Matzo meal can replace breadcrumbs in Garlic Potato Gratin
- Flattening matzo balls—what happens? Delicious Aunt Rif ka’s Flying Disks or Red-Wine Braised Beef Brisket with Horseradish Sauce
- Before frying, Gleist Matzos dough is submerged in water and moistened with an onion-egg mixture. This makes matzos soft enough to stuff
- Use homemade matzo tortillas to make Passover brisket tacos. Beef stock or Passover beer can braise brisket (which does exist)
Some of The Recipes Made From Matzo Crackers
Matzo Ice Box Cake
Ingredients | Matzo Crackers Recipes
FOR THE WHIP
- 2 cups heavy cold cream
- Powdered sugar, 1/4 c
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon powder
For the Chocolate Ganache
- Three cups of chocolate chips
- 1.5 cups heavy cream
Assembly of the cake
- Eight large matzoh crackers
- Chocolate shavings for decoration
Directions | Matzo Crackers Recipes
Step 1
Mix heavy cream, powdered sugar, vanilla, and cinnamon in a large bowl with a hand mixer or in a stand mixer with the whisk attachment to make whipped cream. Soft peaks should form after beating.
Step 2
Make ganache: Pour chocolate chips into a large bowl. Pour hot cream over chocolate chips after simmering heavy cream in a small saucepan over medium heat. Whisk until smooth, and the chocolate chips are melted after 10 minutes.
Step 3
Place one matzo cracker on a cooling rack in a sheet pan to assemble the cake. Spread whipped cream over cracker and ganache. Repeat until your whipped cream is gone.
Step 4
Cover the icebox cake with extra ganache. Chocolate shavings on top. Transfer cake to a serving plate and refrigerate until cracker layers soften about 4 hours.
Matzo Lasagna | Matzo Crackers Recipes
Ingredients
SAUCE
- A 28-ounce jar of tomato paste (800 grams)
- 1/4 cup of finely chopped garlic
- 12 of pepper, chopped
- Chopped garlic from 3 cloves
- The equivalent of one zucchini chopped
- Season with Kosher salt and pepper
- Miniature fresh basil bouquet
LASAGNA
- Ricotta cheese, enough to make 12 ounces (300 grams) when shredded
- 12 ounces of shredded mozzarella cheese
- A half cup of shredded Parmesan
- Three Matzoh Sheets
Preparations | Matzo Crackers
- Many cheat and use their preferred pasta sauce from a jar, but it doesn’t taste the same
- First, heat the olive oil over medium heat in a large pan. Cook the onion and bell pepper until the onion is translucent. Coat the zucchini and garlic in oil. Take 3 minutes to cook while stirring occasionally. Both salt and pepper. Prepare tomato sauce (we like plain tomato sauce- just blended tomatoes- no funny stuff)
- Bring to a simmer and cook for 5 minutes while stirring frequently. Simmer while you add the fresh basil. Add salt and pepper to taste after tasting the sauce
- Preheat oven to 175 degrees Celsius (or 350 degrees Fahrenheit)
- La hora de construir la lasaa. Spread a thin coating of sauce across the base of your serving dish first
- Get three matzah sheets wet in hot water for 30 seconds. Raise your arms and shake off the water. Spread some sauce onto a matzah sheet and top with it. You may need more matzah to fill a wide dish completely
- Then, spread one-third of the ricotta, mozzarella, and Parmesan on the matzah
- Next, add more sauce, and build another stack
- Wrap in foil, and bake for 15 minutes. Take off the foil and bake for another 25 minutes. Place the dish under the broiler for a few minutes if the top is not browning around the edges
Matzo Grilled Cheese Sandwich | Matzo Crackers Recipes
Fantastic matzo grilled cheese made with fresh mozzarella and basil then dipped in egg and fried in olive oil. It’s perfect with a dollop of strawberry jam in the morning or drenched in anchovy-lemon sauce for lunch. If you like this you can try Fried Matzo Recipes: Simple To Scrumptious Treat For Everyone.
Ingredients
- Egg or plain, that’s 10 whole matzos
- Salt
- Approximately a half pound of fresh mozzarella, sliced thin (I used more because I love cheese)
- You can add as many as 12 fresh basil leaves for flavor
- There are at least 2 large eggs and possibly 3
- Fry in olive oil
Sauce:
- 2 tablespoons of garlic, minced
- 1.5 mL olive oil
- (I refuse to eat anchovies whole, so I’ll only eat them if they’re finely chopped) 3–4 fillets
- A single lemon’s worth of juice
- Pinch of freshly ground black pepper
- Added lemon juice and a slice for decoration
Instructions | Matzo Crackers Recipes
- Every matzo must be cut into quarters. The method I find most convenient for this is to fill a wide, shallow pan with salted water. (The saltiness is necessary.) Immerse 2 matzo squares in the liquid
- Please give them a little swish, but don’t overdo it, or they’ll get mushy. You can now drain the water and stack the items. Cut them in half lengthwise and then in half again, so you have 8 quarters. Use as often as required
- Make a sandwich by putting a slice of cheese and a basil leaf on one half and then closing it with the other. Put enough matzo on top of the cheese to hide it. Relax and let dry a little while you whip up the rest
- Fix the sauce. Using a small saute pan, soften the garlic in olive oil over low heat for about two minutes or until it takes a golden hue. Never allow the garlic to turn brown or crispy. Add the anchovy fillets and mash them until they dissolve into the sauce
- Mix in the lemon juice and some freshly ground pepper. So that the flavors can meld, cook for about two minutes while stirring occasionally. Preserve your heat
Last Part of Instructions
- Drain the liquid from your shallow pan. Stir in the two eggs and mix thoroughly
- Heat about half an inch of olive oil in a large, heavy skillet. To prepare the sandwiches for frying, quickly submerge them in the egg on both sides and drain any excess egg back into the skillet
- Apply the coating repeatedly until all the sandwiches have been dipped. If your skillet can accommodate more than a few sandwiches, throw them all in there. Ensure you don’t make any turns with more than one complete rotation. If necessary, fry the food in sections
- Apply a dollop of the sauce. Add a wedge of lemon for each serving. At room temperature, these still tasted pretty darn good. If you like anchovies, you can even sneak one in there. This sauce sounds perfect for dousing fish in. You have to take my word that these were delicious; I am a good Jewish mother
Notes
- Recipes adapted from Jayne Cohen’s Holiday Jewish Cooking
- These are warmed up in a toaster oven and served with jam for breakfast
- For more dish ideas, check out the post
FAQ
Matzo, unlike popular belief, actually expires. Maintain a cool, dry environment (the pantry is ideal). The matzo should be stored in the interior cellophane liner, the box should be securely closed, and it should be consumed within a week after opening.
One of the primary purposes of the Passover Seder is to reflect on the past and celebrate the present for Jewish people. Numerous dishes have profound symbolic meanings. Examples include matzo, which symbolizes the unleavened bread the Jews ate on their flight from Egypt, and horseradish, which represents the sourness of slavery.
Conclusion
As a staple in Jewish cooking, unleavened flatbread, known as matzah, matzo, matzot, or (Ashkenazic) matzos, is a pantry staple. If you want your party to stand out, this is how to do it. Some of its recipe ideas and some of its full recipes are described in the preceding section.