Seasoned Matzoh

Appears in

Published 2000

Use these suggestions as a guide. I’m sure you’ll have many ideas of your own.

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.
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, optional pepper and herbs, such as thyme, rosemary, or oregano, and bake until dry and crisp.
Sprinkle hot matzoh with grated Parmesan, cheddar, or other cheese, grated lemon rind, and cracked pepper. Or sprinkle the seasoning on unheated matzoh and run briefly under the broiler.
Brush matzoh with melted or softened butter or extra-virgin olive oil. Season with salt and optional pepper, grated garlic or onion, 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, or toast under the broiler.
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.

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