Salt And Pepper Matzo Recipes

MATZO RECIPE (MATZAH RECIPE)

Steps:

• Get everything that you need ready before you start. Preheat your oven to 475 degrees. Line your baking sheets with parchment paper. Get a rolling pin, pastry brush, and fork out.
• Set your timer for 18 minutes.
• Mix together 2 cups of flour with 1 cup of water.
• Knead the dough on a well-floured board until it comes together, about 3-4 minutes. If the dough is really sticky add flour a tablespoon at a time until it isn't anymore.
• Cut the dough into 8-12 chunks. Roll them out as thinly as you can. Make sure that you flour everything really well, this dough is sticky.
• Put the flattened dough onto the parchment-lined baking sheet. Prick with a fork. Brush off some of the excess flour. This dough does not spread so you can put a bunch on a sheet. Put in the preheated oven and start working on the next batch.
• After 3-4 minutes, they will be golden brown and crispy.

EASY MATZO

Steps:

• With the racks positioned the top third and middle, heat oven to 500 degrees.
• In a large bowl, use a wooden spoon to stir together all-purpose flour, whole-wheat flour and kosher salt. Add in 1/2 cup water and the 1/4 cup oil, and stir until a pliable dough forms, adding more water if the dough seems dry.
• Lightly flour a work surface, and knead dough briefly until it becomes smooth. Cut dough into 4 even pieces. Re-flour your work surface, if necessary, and use a rolling pin to roll out 2 pieces as thinly as you can, about 6 to 8 inches in diameter. (They should be almost translucent.) Aim for rounds, but don't worry if they are oblong.
• Transfer each matzo to a separate cookie sheet, and prick each one all over with a fork. Sprinkle with flaky sea salt, if you like. Bake until golden all over and lightly browned in spots, about 7 to 12 minutes. (Timing will depend on how thinly you rolled the dough.) Transfer matzos to a wire rack and let cool.
• While first batch is baking, roll out remaining dough. If you have enough baking sheets, transfer the rolled dough onto another two sheets. If not, use the warm sheet trays you used in the first batch, being careful while transferring and pricking the dough with a fork. Bake and cool.

SAVORY RED PEPPER AND ONION MATZO BREI

Steps:

• Break matzos into roughly 1-inch pieces into a colander, then rinse under hot tap water until pieces are softened, 1 to 2 minutes. Let stand 5 minutes.
• Lightly beat eggs with salt, pepper, and 1 tablespoon dill in a large bowl and stir in matzos until coated well.
• Cook onions and peppers in oil in a 12-inch heavy nonstick skillet over moderate heat, stirring occasionally, until they begin to brown, 8 to 10 minutes. Add matzo mixture, then increase heat to moderately high and sauté, stirring frequently and breaking up clumps, until matzos are well browned, about 17 minutes. Season with salt, then sprinkle with remaining 1/2 tablespoon dill.

SALT-AND-PEPPER MATZO

Steps:

• Brush matzo with extra-virgin olive oil; season with sea salt, pepper, and spices. Bake on a rimmed baking sheet at 450°F until warmed through, 3 to 4 minutes.

MATZO BREI

Steps:

• Break 2 sheets of matzo into 1/2" pieces; place in a medium bowl. Cover with very hot tap water. Let stand for about 30 seconds, then drain. Beat 2 large eggs in another medium bowl; season with salt and pepper. Add drained matzo; mix until combined and a wet batter forms. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Spoon scant 1/4-cupfuls of batter into skillet, making 4 pancakes. Fry, turning once, until golden and just cooked through, about 1 minute per side. Serve with jam, syrup, or whatever the hell you'd like. These rock.

PISTACHIO, HONEY AND SEA SALT MATZO

Steps:

• Melt chocolate in a bowl set over a pan of simmering water. Remove from heat and stir in honey. Spread evenly over matzo using a small offset spatula. Sprinkle with pistachios, then garnish with salt. Let set.

SAVORY MATZO BREI

Steps:

• Preheat the oven to 250ºF.
• Put a kettle of water (about 3 1/2 quarts) on high heat to boil.
• Meanwhile, melt 1 tablespoon margarine in a 12-inch skillet on low heat.
• Add onions, and saute over medium-high heat until soft and golden brown, stirring frequently to prevent burning, about 15 minutes.
• Add mushrooms, and continue cooking until soft, 3 to 4 minutes.
• Add rosemary, thyme, parsley, salt, and pepper, and stir to combine.
• Remove from heat, and set aside to cool slightly.
• Break eggs into a large bowl, and beat lightly.
• Add mushroom mixture, stirring well to combine.
• Make batter:
• Break matzos into 1 1/2- to 2-inch pieces directly into a colander, and pour the boiling water over them.
• Let matzo stand until softened, about 2 to 3 minutes, and add to the mushroom-egg mixture, adjusting the seasoning with salt and pepper, if necessary.
• Let stand for 5 minutes.
• Melt remaining tablespoon margarine in a 10-inch nonstick skillet over medium heat.
• Pour 1/4 cup of batter into pan to form a 3-inch pancake, lightly pressing with a spatula to make pancake even.
• Repeat, cooking 3 pancakes per batch.
• Cook pancakes until nicely browned, about 2 minutes.
• Turn and cook the other side about 2 minutes more.
• Transfer to oven to keep warm and repeat process until all the batter is used up, making about 28 pancakes.
• Serve immediately.