making-with-matzo-FINAL-4-18

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SERVES 8 PREP TIME 15MNS COOK TIME 5MNS making with matzo [16] Although matzo can be purchased easily in the kosher aisle, homemade matzo has a much better taste. And because matzo doesn’t need to be square at all, so it is a great recipe to make with kids and allow them to use cookie cutters to make fun matzo shapes. This recipe has been modified from Leite’s Culinaria, and can easily be made in 18 minutes if you are keeping kosher for Passover. Make sure to preheat the oven first, so it has time to warm up to 500°F before you are ready to bake the matzo.
HOMEMADE MATZO traditional matzo has been handmade for over 4,000 years INGREDIENTS 4½ CUPS ALL-PURPOSE FLOUR 1 TSP KOSHER SALT, PLUS MORE TO SPRINKLE ON TOP 2 TBSP MILD OLIVE OIL ¾ CUP WARM WATER, PLUS UP TO ¼ CUP MORE MORE FLOUR FOR ROLLING DIRECTIONS [1] Preheat the oven to 500°F. Ideally you would place a pizza stone on the bottom oven rack, but a large baking sheet will work as well. [2] In a large bowl, mix together all the ingredients, using 3/4 cup water, until everything comes together to form a dough. If the dough seems dry, add a little more water, a few drops at a time. If you do not need the matzo to be kosher for Passover, let the dough rest for 10 to 15 minutes. If you do need it to be kosher for Passover, proceed immediately to the next step so that you can finish everything in 18 minutes. [3] Divide the dough into 8 pieces. Flatten each piece slightly and roll the dough as thinly as possible with a rolling pin on a lightly floured surface. Repeat with the remaining dough pieces. [4] Trim the flattened dough into rectangles (or whatever shape you prefer, it really doesn’t matter). Use a fork to prick holes in the surface of the dough. If salted matzos are desired, brush or spray the dough surface lightly with water and sprinkle with salt to taste. [5] Carefully place some of the dough onto the pizza stone or baking sheet. They should fit snugly but should not touch. Bake until the surface of the matzo is golden brown and bubbly, 30 to 90 seconds. Using tongs, carefully flip the matzo pieces and continue to bake until the other side is golden browned and lightly blistered, 15 to 30 seconds. Watch the matzo carefully to make sure it doesn’t burn; the exact baking time will vary and get longer with subsequent batches. Cool before serving. [17] the basics | homemade matzo
Page 1: Kristina Markman
Page 6 and 7: Copyright © 2017 by kristina leigh
Page 9: CONTENTS forward………[11] intro
Page 13: INTRODUCTION Matzos are thin, crisp
Page 18 and 19: SERVES 8 PREP TIME 20MNS COOK TIME
Page 20 and 21: SERVES 4 PREP TIME 8MNS COOK TIME 1
Page 22 and 23: MAKES 2 CUPS PREP TIME 5MNS COOK TI
Page 27 and 28: main matzo ball soup [29] nina’s
Page 29 and 30: MATZO BALL SOUP the ultimate comfor
Page 31 and 32: NINA’S MINA this matzo-lasagna st
Page 33 and 34: NOT YOUR BUBBE’S MATZO BREI INGRE
Page 35 and 36: MATZO MEAL CRUSTED MAHI fish and ch
Page 37 and 38: MATZO PIZZA a crisp and flaky crust
Page 39 and 40: MATZO KUGEL WITH SPINACH AND FETA I
Page 41: MATZO MEAL POTATO LATKES INGREDIENT
Page 52 and 53: SERVES 8 PREP TIME 5MNS COOK TIME 5

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