Easy Matzo Recipes

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.

Steps:

• Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
• Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.

Steps:

• Move an oven rack near the top of oven and preheat oven to 475 degrees F (245 degrees C). Preheat a heavy baking sheet in the oven.
• Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed. Place 1 cup of flour into a mixing bowl; set a timer for about 16 minutes (18 minutes maximum). Start the timer; pour the water, about 1 tablespoon at a time, into the flour. Stir the water and flour together with a fork until the dough forms a rough ball, remove the dough to the prepared work surface, knead rapidly and firmly until smooth, about 30 seconds to 1 minute.
• Divide the dough into four equal pieces; cut each piece in half again to get 8 pieces total. Swiftly roll each piece into a ball. Roll each piece of dough out into a 5-inch pancake, dusting the top and rolling pin with flour as needed. Gradually roll the pancakes out to a size of about 8 inches, increasing the size of each by about 1 inch, then letting the dough rest for a few seconds before rolling again to the finished size. Roll from the center out. The bread rounds should be very thin. Using a fork, quickly pierce each bread about 25 times, all over, to prevent rising. The holes should go completely through the bread. Flip the bread over, and pierce each piece another 25 times with the fork.
• With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven, and place the rounds onto the baking sheet. Place the baking sheet onto the rack near the top of the oven, and bake for 2 minutes; turn the breads over and bake an additional 2 minutes, until the matzot are lightly browned and crisp.
• Transfer to a wire rack to cool. Lightly anoint each matzah with olive oil, using a brush, and sprinkle generously with salt.

Steps:

• Mix all ingredients until well blended; cover. Refrigerate 30 min.
• Shape evenly into 18 balls, each about 1 inch in diameter, using moistened hands. Add to large pot of boiling salted water; cover.
• Cook 30 min. or until matzo balls are cooked through; drain.

Steps:

• Preheat oven to 350°F.
• Soak broken matzo in water until soft, approximately 2-3 minutes, and drain.
• Beat eggs with salt.
• Add sugar to eggs.
• Add margarine/butter, raisins, cinnamon and pie filling to eggs, mixing well.
• Add matzo to mixture and combine well.
• Pour mixture into baking dish.
• Bake for 1 hour.

Steps:

• Coarsely crumble matzo crackers into a fine mesh sieve set over a large bowl; reserve crumbs in bowl. Place sieve under cold running water until matzo is softened, about 15 seconds; drain. Stir softened matzo, eggs, milk, crumbs and salt until combined. , Melt 3 tablespoons butter in a large skillet over medium-high heat; add half of the matzo mixture. Cook, without stirring, until bottom is golden brown, 3-4 minutes; flip. Cook until bottom is golden brown and eggs are cooked through, 3-4 minutes. Transfer to platter. Repeat with remaining butter and matzo mixture. Serve hot with maple syrup if desired.

Steps:

• Preheat the oven to 400°F.
• Combine the potato starch, flaxseed meal, and salt in a bowl. Add the shortening and use a wooden spoon to combine. Add the water, 1 tablespoon at a time. Your dough should be the consistency of Play-Doh. If it's too sticky, add a little more potato starch.
• Lay out a sheet of parchment paper on your work surface. Transfer the dough and use your hands to combine into a ball. Divide in half, setting half aside. Mold into a ball, cover with another sheet of parchment paper, and roll out into a circle 8 inches in diameter. Peel off the top sheet of parchment paper, and then replace it. Flip the dough, still between the two sheets of parchment paper, and peel off the other sheet of parchment paper. Discard it. Using a fork, prick the matzo about 12 times. Transfer the matzo, still on the parchment paper, to a baking sheet. Trim the excess parchment paper. Repeat with the other half of the dough. You should be able to fit both on the same baking sheet.
• Bake for 15 minutes, until lightly golden. Transfer to a cooling rack to let cool completely. It will become crisp once it's cooled.

Steps:

• In a mixing bowl, beat the eggs and add a dash of salt and pepper. In another bowl, soak the matzoh in warm water for about 30 seconds. Remove and set aside. In a large skillet over medium heat, melt the butter. Add the matzoh to the egg mixture, tossing gently to coat (making sure not to break up the matzoh too much), and add this to the hot skillet. Allow the matzoh to cook undisturbed for 2 to 3 minutes, or until the bottom begins to brown. Turn it over, stirring gently to cook through and allow the other side to brown (the matzoh will begin to break up at this point, which is fine). Add salt and pepper to taste. Serve immediately.