Easy Matzo Recipes for Plain, Fried, Chocolate-Toffee and Matzo Balls | Photo Tutorials
Ranked #9,335 in Food & Cooking, #169,133 overall
My Matzo Recipes Are Fun!
And big thank-you to Jennifer Hazen for contributing her chocolate-toffee matzo recipe.
The photo to the left is what I whipped up for breakfast this morning. Yummy! If you have never tried it, you are certainly missing a treat. I have provided both a recipe and a step by step picture tutorial below. If you have kids that like to be a bit messy, they often like to participate in the breaking of the matzo, or the squeezing out of the water. Have a look, have a try and have a treat!
Photo Credit: All photos on this page © Rhonda Albom 2012 (unless otherwise stated)
Matzo
noun: a thin, crisp unleavened bread, (like a cracker) traditionally eaten by Jews during the Passover holiday.
Have You Had Matzo?
Yummy! Starting with Fried Matzo
This is my favorite matzo recipe!
Rhonda's Mom's Fried Matzo Recipe
Also called Matzo Brie
- Serves: 1
- Prep Time: 5 min
- Total Time: 12 min
Of all of my matzo recipes, this i one is my favorite!
Ingredients
- 1 Sheet Matzo (per person)
- 1 Egg (per person)
- 1 Teaspoon milk (approximately)
- Bowl with water
- Butter (to grease pan)
- 1/2 Teaspoon Cinnamon (approximately) - optional
- 1 Teasponn Sugar (approximately) - optional
- Jam - optional
Instructions
You will need two bowls and a fry pan to make Fried Matzo. Prepare one at a time.
1. Break apart one slice of matzo and let it soak in the bowl with water.
2. In a second bowl beat an egg with a bit of milk.
3. When matzo becomes saturated by the water (2-3 minutes), squeeze the water out with your hands and add drained matzo to the egg mixture (leave water in bowl for the next Fried Matzo piece - which you can start soaking as soon as this one is in the pan)
4. Add matzo and egg mixture to pre-heated and buttered fry pan and spread mixture out flat.
5. Cook on both sides until slightly brown.
6. Serve with either jam or sprinkle cinnamon/sugar mixture on top.
Mix the cinnamon and sugar in a separate container in the proportions to your liking. We prefer 2 to 1 sugar to cinnamon.
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Break up matzo and soak in water
Squeeze water from matzo and then add to egg mixture
Mix matzo and egg
Spread out in pan, remember to flip it to cook both sides
Serve with jam or cinnamon and sugar (that's how we like it.) Yummy! My favorite breakfast!
Another Fried Matzoh Recipe
The New York Times Passover Cookbook
More Than 200 Holiday Recipes from Top Chefs and Writers
At 352 pages, this Passover cookbook offers it all, from traditional to modern recipes for Passover. It is a collection of over 50 years worth of New York Time's published recipes.
The New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top Chefs and Writers
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Chocolate Toffee Matzo
Contributed by Jennifer Hazen
Chocolate Toffee Matzo
Contributed by Jennifer Hazen
- Serves: 60-100 pieces
- Prep Time: 20 min
- Total Time: 2.5 hours (Includes 2 hours cooling)
Thanks Jennifer for allowing me to re-print this recipe here. I can't wait to give it a try!
Ingredients
- 1 box matzo (15 pieces)
- 1 cup (2 sticks) butter (or substitute margarine to make it parve)
- 1 cup brown sugar
- 3 cups chopped chocolate or morsels (use non-dairy to make it Parve)
- 1 cup chopped nuts (optional)
Instructions
1. Preheat oven to 300F degrees Fahrenheit (150C).
2. Line two or more cookie sheets with foil.
3. Break matzo in half and arrange matzo on lined cookie sheets (It's OK if you overlap some of the matzos).
4. Melt butter and sugar over low heat, stirring constantly.
5. Pour over matzo and spread with spatula (It will not cover the matzo completely).
6. Sprinkle chocolate over matzo.
7. Bake for 5 minutes, or until chocolate melts (the morsels of chocolate might not look melted).
8. Test with a spatula or knife to see if spreadable.
9. Bake a few more minutes if still solid.
10. Remove from oven; spread chocolate over matzo.
11. Sprinkle with nuts.
12. Put trays, uncovered, in freezer until hardened, about 2 hours.
13. Break matzo in smaller, uneven pieces and store in zip-lock bags in freezer.
Photo used with permission, licensed under creative commons by grongar
Matzo Balls
(to put in your chicken soup- although we use vegetable stock for the vegetarians at the table.)
Matzo Balls
- Serves: 6
- Prep Time: 15 minutes
- Total Time: 45 minutes
Ingredients
- 6 eggs
- 3/4 tsp salt
- 3 Tbsp oil (light tasting type)
- 1 1/2 cup matzo meal
- 1 quart soup stock or salted water
Instructions
1) Separate eggs into two bowls; whites in one and yolks in the other
2) Beat the egg whites until stiff
3) Beat the yolks and salt until light
4) Combine the beaten yolks and the stiff whites
5) Stir in oil
6) Gradually add the matzo meal. Stir until smooth
7) Let rest or 10-15 minutes
8) Wet hands with cold water. Form the mixture into small balls by rolling in the palms. Carefully drop the balls into boiling clear soup stock or salted water (1 teaspoon. salt to 1 quart water). Cover and cook at a slow boil for 20 minutes.
You can make matzo meal by grinding matzo in a food processor or crushing it in a plastic bag (ziploc or similar)
Photo used with permission, licensed under creative commons by Shoshanah
Check Out These Fun Children's Stories About Matzo and Matzo Balls
It Is Fun to Make Your Own Matzo
And easy too!
Matzo
- Serves: 3-4
- Prep Time: 10 minutes
- Total Time: 20 minutes
In order to make matzo quickly, it is helpful to have 3 people making it assembly line fashion (one to mix, one to flatten, one to cook)
Ingredients
- 3/4 cup white flour
- 1/4 cup water
- Extra flour for dusting the roll out area
Instructions
1) Preheat the oven to 475F (250C) with a flat pan/baking sheet inside
2) Mix the flour and water in a bowl
3) Take 2 Tbsp of the mixture, form a ball, and roll out flat on a floured surface
4) Prick the flattened dough with a fork all over
5) Place the flattened dough on the baking sheet in the oven
6) Cook for a couple of minutes each side or until starting to brown
7) Remove cooked matzo from the oven
While one piece of matzo is cooking, roll out the next pieces so there is a continuous flow of flattened matzo for the oven.
Kosher for passover matzo is made with kemach shel matzah shamura (flour watched from harvest packing to make sure it has not come into contact with any moisture). In addition, not more than 18 minutes can have passed since the flour and water were mixed till when the matzo is cooked.
Once the Flour and Water Are Mixed
You have 18 minutes to begin baking.
This prevent a rise from naturally occurring yeasts.
Would You Use Matzo Recipes Outside of the Passover?
Would You Eat Matzo Outside of the Passover?
You bet, it's great any time.
SLHamilton says:
My ex-husband was Jewish. He introduced me to Matzo.. we ate it all the time in all sorts of different ways. I even learned to make matzo ball soup.. a great achievement for someone who hates the kitchen!
blanckj says:
Sure! I love Matzo and look forward to it every Easter. Why not any other time?
rwoman says:
I've seen my Jewish friends eat it too!
Pukeko says:
Buckhawk - You are lucky, we don't ever have it in a grocery store. That's the other reason we make our own.
BuckHawk says:
Traditional foods are great anytime, just wish the grocery stories carried more ingredients around here at other times.
masunyoananda says:
I've never eaten it, will surely give it a try....nice recipes.........thanks a lot.......
No, tradtional foods should only be used for tradtional events.
If You Llike this Page, Don't Miss:
(more traditional Jewish bread recipes)
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What Do You Think of This Page of Matzo Recipes?
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All Comments Welcome.
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Like this Recipe? See More of My Favorite Short Recipes
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vegival
Apr 1, 2012 @ 8:54 pm | delete
- Thanks -- I'm going to try the toffee-chocolate recipe!
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gonzalezdenise
Aug 6, 2011 @ 8:56 pm | delete
- Love your lens.
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blanckj
May 31, 2011 @ 8:38 am | delete
- Thank you for sharing these recipes. I will have to try them.
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whitemoss
Apr 28, 2011 @ 7:18 am | delete
- Great recipes, brilliantly illustrated. Another great Kosher recipe blessed and featured on my Regional Foods lens.
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OhMe Apr 26, 2011 @ 8:34 am | delete
- I've never eaten Matzo Balls but they sure sound and look good. I enjoyed reading about them.
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BuckHawk
Apr 25, 2011 @ 4:25 pm | delete
- Oh, such yummy recipes and ones that I might even be able to make. Great instructions!
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resabi Apr 25, 2011 @ 10:01 am | delete
- Another great lens. Thanks for the recipes -- I don't think I know anyone who has made their own matzoh before.
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TeamSTM
Apr 25, 2011 @ 8:09 am | delete
- Yet another Recipe I Have To Try!!! Thanks for Sharing this Lens and Making me Hungry!!! :)
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raphaelo
Apr 25, 2011 @ 4:13 am | delete
- I love this lens.. dear lady Pukeko :)
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masunyoananda
Apr 25, 2011 @ 12:56 am | delete
- Great one...............
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