Matzohs

Name: Matzohs
Cuisine: United States
Ingredients: Gently rub the cut side of a garlic clove or onion over the matzoh until the matzoh is slightly damp. (A couple of vertical slashes in the cut side will make the garlic or onion juices flow more easily so the matzoh won’t break apart in the process.) Sprinkle or spritz with a few drops of water, dust with salt, pepper, and herbs, if desired, such as thyme, rosemary or oregano, and bake until dry and crisp.; For a sweet matzoh, brush egg matzoh with melted butter and sprinkle with brown sugar and cinnamon. Place under the broiler until the sugar melts.; Sprinkle hot matzoh with grated Parmesan, Cheddar, or other cheese, grated lemon zest, and cracked pepper. Or sprinkle the seasoning on unheated matzoh and run briefly under the broiler.; Sprinkle the top of dampened matzoh with coarse salt, and, if desired, freshly ground coarse pepper and/or chopped fresh rosemary or other herbs. Bake until dry and crisp.; Brush matzoh with melted or softened butter or extra virgin olive oil. Season with salt and pepper, if desired; grated garlic or onion; and chopped fresh or dried herbs. Or steep minced garlic or onion in oil for a while, then brush the oil on the matzoh, using sprigs of rosemary or other herbs as a brush. Bake at 400°F until hot and just beginning to brown.

Preparation info

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

One Passover spent in Paris, I ate thick matzoh, soft and crumbly as a cookie. In shops and restaurants in both the old ghetto area in the Marais and the newer North African–Jewish neighborhood surrounding the rue des Richers in the ninth arrondissement, I came across sweet varieties as well, prepared with wine, orange flower water, and sugar, tasting like exotic tea biscuits. They were, the boxes revealed, made from a secret family recipe from Oran, Algeria.

A sweltering August mor

Method