Matzo meal is produced by pulverizing matzo, a traditional unleavened Jewish bread known as matzah or matzah. Matzo bread is created by combining flour and water, shaping the dough, and baking it in a scorching oven. It can be spongy and malleable or cracker-like in texture. The crisp variety is used to create matzo flour.
What Is A Matzo Meal Made Out Of?
Tradition dictates that matzo must be prepared quickly, within 18 minutes from when the flour and water are combined until the last batch of matzo is removed from the oven. It is possible to complete the task in 18 minutes despite its difficulty.
- Preparation Time: 12 minutes
- Cooking Time: 3 minutes
- Total time: 15 minutes
1. Flour: Traditional matzo flour must be grown according to kosher guidelines and be unleavened; however, if you have no worries about this matzo being kosher, ordinary all-purpose flour will suffice. You could also use whole-grain flour, but without certification, it would not be kosher.
2. Water: For this recipe, tap water at ambient temperature works best. While there is some debate on some brands of bottled water being certified kosher, most bottled water will work as well.
Traditional Matzo Rules
During Passover, there are extremely stringent rules regarding food ingredients and food preparation, and adhering to the following regulations is required to make matzo traditionally kosher:
1. The 18-Minute Rule: The procedure must be completed within 18 minutes to keep this matzo kosher. Those 18 minutes begin when the water hits the flour and end when the matzo is removed from the oven (I was very thankful to have two ranges when I prepared these).
2. The rule of flour: The flour you employ can also be problematic. This recipe calls for white all-purpose flour that has been certified kosher. You may use regular all-purpose flour, but it may not be entirely kosher.
Instruction Of Matzo Meal
Here are the steps of matzo meal made out of:
Step 1: Set the oven to 475°F and assemble your tools and ingredients to prepare you to begin cooking when the timer starts. Prepare the flour and water, line at least two baking pans with parchment paper, and collect a rolling pin, pastry brush, dinner fork, dough scraper, or butter knife for cutting.
Step 2: Set a timer for 18 minutes and commence making matzo.
Step 3: Mix 2 cups of flour with 1 cup of water in the third step.
Step 4: Mix the batter until it holds together on a floured board or countertop. Typically, this takes three to four minutes. If the mixture is sticky, add flour one tablespoon until soft but moist.
Step 5: Cut the dough into eight to twelve pieces using a pastry scraper or butter knife. First, divide the dough into quarters, then divide each quarter into thirds. Each portion of dough should be roughly the size of an egg.
Step 6: Applying a rolling pin, roll each tiny piece of bread as thinly as possible. As you move the dough, liberally dust it with flour to prevent it from sticking to the rolling pin. (Or the kitchen counter or cutting board).
Step 7: Carefully place the matzo dough on the parchment-lined baking sheet. The batter doesn’t rise. Feel free to position them as closely as possible on the baking sheet. Remove any excess flour and prick the dough’s surface with the utensil.
Step 8: Place the baking sheet in the oven for 3 to 4 minutes or until the chips are golden brown and brittle.
Step 9: While the first batch of matzo is baking, lay out the second batch and prepare it for the oven. When the first batch is complete, you can add the second batch. When the first batch is done, transfer the matzo to a plate to cool and place the second batch on the baking sheet that was previously used (or use three baking sheets to allow one to chill). Continue preparing and baking the dough until the entire quantity is done. Time is slipping away!
Serve: When the final quantity is finished, the matzo is ready to be served or stored. And congratulate yourself on a frantic 18 minutes!
Recipe Tips For Getting Perfect Matzo Meal
Find your preferred flour. Traditionally, this recipe uses certified kosher all-purpose flour, but try it with other flour. Also effective are whole wheat and gluten-free flour such as spelled, garbanzo, and almond. (Be mindful if you’re following kosher standards).
Use water at ambient temperature. Although cold or warm water will work, I’ve found that tap water at room temperature produces the finest matzo texture. Before baking, I fill a measuring pitcher with water for twenty minutes. It allows it to reach room temperature before being combined with the flour.
Flour is your ally when kneading dough. Your matzo batter may be too sticky. Add additional flour. Does your dough adhere to your work surface or rolling pin? Add additional flour. Do not fear flour, but ensure that the dough is not too dry before baking.
Keep watch over the broiler. Because matzo cooks rapidly, it can quickly become too brown and undercooked if you are not vigilant.
Use 2-3 baking trays. When preparing matzo according to the 18-minute kosher rule, having two additional baking sheets will expedite the process. Have one in the oven, one scheduled, and a fallback available. You may allow one sheet to settle after removing it from the oven. (Let’s make our matzo safe from burns and injuries!).
Storing And Freezing Of Matzo Meal
Storing: Matzo should be stored in an airtight jar on the counter for up to three days or in the refrigerator for up to four days.
Freezing: After preparing matzo bread, I do not recommend freezing it for optimal flavor and texture. You can prepare the matzo dough in advance and store it in the refrigerator for up to two days or in the freezer for up to one month. Allow it to defrost before cooking. Keeping this concoction in the fridge or freezer will render it unkosher. It will not occur within the allotted 18-minute window.
What Do You Serve With Matzo Meal?
Traditionally, matzo is served in the center of the table. As a side dish or complement to traditional Passover dishes such as brisket, roast poultry, fish dumplings, and potatoes.
Matzo meal is made from ground matzo, a form of unleavened bread traditionally eaten during Passover by Jews. It contains only two ingredients: coarsely ground matzo crackers and occasionally a tiny salt. Matzo meal is essential to the texture and flavor of numerous Jewish and non-Jewish dishes.
Thank you for reading…..