EASY MATZO
At its most traditional, matzo is made from just flour and water. But adding a little salt for flavor and olive oil for richness yields an airy, tender matzo that's easy to make. This version also includes a small amount of whole-wheat flour for earthiness, but you can use all white flour if you prefer. Matzos will keep for at least a week stored airtight at room temperature. (Note that these matzos are not kosher for Passover.)
Provided by Melissa Clark
Categories breads, crackers and chips
Time 30m
Yield 4 matzo crackers
Number Of Ingredients 5
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.
OLIVE OIL MATZO
There is a wonderful Sardinian flatbread known as carta musica - sheet music, because it is nearly impossibly thin - that I never thought of making. Something about its ethereal nature made me assume that it would be too difficult. Turns out, making this bread is a snap, and the dough has such a high percentage of olive oil that rolling it super-thin is almost no work at all. The dough is a joy to work with. It's almost impossible to tear and, with a minimum of additional flour, is stick-free. Baking takes a bit of practice because the oven must be heated to reach a very high temperature before the dough is inserted. The last few breads will bake a bit faster than the first few because the baking sheet will be hot.
Provided by Mark Bittman
Categories easy, quick, appetizer, side dish
Time 30m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Heat oven to 500 degrees. Put flour, salt and olive oil in a food processor. Once machine is on, add 1/2 cup water. Continue to run machine until dough forms a firm ball, rides around on blade and is not at all sticky. (If you prefer, whisk together the water and oil and add this to machine all at once.)
- Cut dough into 12 small balls - this is easiest if you cut the ball in half, then half again, then into thirds - and flatten each into a 3- to 4-inch patty. On a well-floured surface, use a rolling pin to roll each patty into a 6- to 8-inch circle. The shapes can be irregular, but dough should be so thin you can almost see through it.
- Put dough on ungreased cookie sheets, sprinkle with sea salt if you like, and bake for about 2 to 3 minutes, keeping a very close eye on breads - they can burn very quickly. Once they begin to puff up and brown, flip and cook for another minute or so on second side. Repeat with all the dough and let cool completely.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 62 milligrams, Sugar 0 grams
SALT-AND-PEPPER MATZO
For a super-simple and passover-friendly side, brush sheets of matzo with good olive oil and sprinkle them with flaky sea salt, freshly ground pepper, earthy thyme, and zesty sumac. A quick trip to the oven to crisp them up and bloom the spices and they are ready to be served alongside other family favorites.
Provided by Lauryn Tyrell
Categories Passover Recipes
Time 5m
Yield Serves 6 to 8
Number Of Ingredients 5
Steps:
- Brush matzo with extra-virgin olive oil; season with sea salt, pepper, and spices. Bake on a rimmed baking sheet at 450°F until warmed through, 3 to 4 minutes.
MATZO-RELLA STICKS
Provided by Food Network
Time 1h5m
Yield 2 to 3 servings
Number Of Ingredients 30
Steps:
- For the matzo ball batter: Whisk together the eggs, oil and seltzer in a medium bowl. Add the matzo meal, Parmesan, baking powder, garlic powder, oregano, parsley, 1/2 teaspoon salt and 1/8 teaspoon pepper and mix just until combined; do not overmix. The batter will be wet and sticky. Cover and refrigerate for 30 minutes or up to 4 hours so the matzo meal can absorb the liquid.
- For the matzo coating: When the batter is almost ready, mix together the matzo meal, Parmesan, garlic powder, oregano, parsley and 1/2 teaspoon salt in a shallow bowl or on a plate.
- For the assembly: Place the potato starch in a shallow bowl or on a plate. Put some water in a small bowl. Coat 1 cheese stick in the potato starch. Wet your fingers with some water to prevent the matzo ball batter from sticking to your skin, then coat the cheese stick with 1/8 to 1/4 inch of the batter. Make sure the cheese is completely covered so it doesn't leak out during frying. The batter should stick to the cheese easily and form a smooth matzo ball log. If it's not sticking well, stir in a little more seltzer. If it's too sticky, add a little more matzo meal.
- Roll the stick in the matzo coating while shaping it into a cylinder, then set on a plate. Repeat with the other cheese sticks. You should have enough batter for 6 or 7 cheese sticks. Refrigerate the coated sticks.
- Meanwhile, heat 2 inches of oil in a heavy-bottomed medium pot to 350 degrees F. Fry 2 or 3 coated sticks at a time, leaving the rest in the refrigerator, until golden brown, about 5 minutes. (Don't overcrowd the pot or the oil temperature will lower too much.) You can test one to make sure the fry time is perfect; Stick a toothpick into one end of the stick. If there is no resistance from the cheese, then it is melted. And if you cut the stick, the cheese should be stringy, but not completely melted. Sprinkle with a little salt, then repeat with the remaining coated sticks. Serve hot with the Marinara Sauce.
- Heat the olive oil over medium heat in a medium saucepan. Add the onions and cook, stirring occasionally, until translucent, 4 to 5 minutes. Making sure they do not burn. Add the garlic, reduce the heat to low and cook until fragrant, about 1 minute more.
- Add the tomato paste and cook, stirring often, until it darkens slightly, 1 to 2 minutes. Add the diced tomatoes, basil, oregano, pepper flakes, 1/2 teaspoon salt and 1/4 cup water and mix to combine. Bring to a simmer, cover, then reduce the heat to medium low and cook, stirring occasionally, until the tomatoes are soft, 30 to 40 minutes.
- Serve the sauce as is or, for a smoother texture, blend with an immersion blender. The sauce will keep, covered in the refrigerator, for up to 5 days.
More about "olive oil matzo recipes"
HOMEMADE MATZO - ONCE UPON A CHEF
Web Apr 9, 2020 To begin, combine the flour, salt and olive oil in the bowl of a food processor fitted with the steel blade. Once the food processor is on, …
From onceuponachef.com
Cuisine JewishTotal Time 30 minsCategory BreadsCalories 129 per serving
From onceuponachef.com
Cuisine JewishTotal Time 30 minsCategory BreadsCalories 129 per serving
- Put the flour, salt and olive oil in the bowl of a food processor fitted with the steel blade. Once the food processor is on, add the water.
- Continue to run the food processor until dough forms a rough ball, rides around on the blade and is not at all sticky, about 90 seconds.
- Place the dough on a clean spot on your kitchen counter. Cut the dough into 12 small balls — this is easiest if you cut the ball in half, then in half again, then into thirds.
See details
MARK BITTMAN'S OLIVE OIL MATZO — THE BUTTER LAB
Web Apr 8, 2020 METHOD Preheat oven to 500°F. Put flour, salt and olive oil in a food processor. Once machine is on, add water. (Alternatively, you …
From thebutterlab.com
Estimated Reading Time 2 mins
From thebutterlab.com
Estimated Reading Time 2 mins
See details
OLIVE OIL FLATBREAD RECIPE - TABLESPOON.COM
Web Mar 8, 2017 1 Preheat oven to 500°F. 2 Combine flour and salt in food processor. Combine olive oil and water in small bowl, whisking them together well. 3 While running the food processor, add olive oil and …
From tablespoon.com
From tablespoon.com
See details
OLIVE OIL MATZO - MARK BITTMAN | THE NEW YORK TIMES
Web 54,046 views Mar 23, 2010 960 Dislike Share Save The New York Times 4.05M subscribers Mark Bittman makes a flavorful matzo-like bread that was inspired by a Sardinian flatbread.
From youtube.com
From youtube.com
See details
OLIVE OIL FLATBREAD (MATZO - PASSOVER BREAD) RECIPE
Web Preheat oven to 500 degrees. Add flour, salt and olive oil in a food processor. Once it is on, pour in ½ cup water. Go on running processor until dough forms a firm ball, rides around on blade and is not at all sticky. (If …
From recipeland.com
From recipeland.com
See details
HOMEMADE MATZO RECIPE - JAMIE GELLER
Web Mar 4, 2021 Preparation. Preheat oven to 500℉. Pour flour into a bowl or onto a large clean work surface. Gradually mix in the water. Knead until dough is smooth and all the flour is mixed in. This dough can feel heavy, …
From jamiegeller.com
From jamiegeller.com
See details
OLIVE OIL MATZO
Web ½ teaspoon salt ⅓ cup extra-virgin olive oil ½ cup of water RECOMMENDED EQUIPMENT large baking sheet food processor rolling pin INSTRUCTIONS Place baking sheet or cast iron pan in oven and pre …
From aboutoliveoil.org
From aboutoliveoil.org
See details
SOURDOUGH OLIVE OIL MATZO BY BLONDIEANDRYE | QUICK
Web 5 g salt 10 g honey Method Ideally, the mixing-to-oven should take just 18 minutes for traditional matzo practice. As quickly as you possibly can, mix 220g 100% hydration sourdough starter with 75g olive oil, 140 g flour of …
From thefeedfeed.com
From thefeedfeed.com
See details
HOMEMADE OLIVE OIL MATZAH CRACKER RECIPE | BIGGER …
From biggerbolderbaking.com
4.7/5 (35)Category DinnerCuisine JewishPublished Mar 20, 2021
See details
GRANDMA’S MATZO BALL SOUP | LOVE AND OLIVE OIL
Web Feb 7, 2017 Grandma’s Matzo Ball Soup | Love and Olive Oil Heirloom Recipes, Soups, Spring Grandma’s Matzo Ball Soup February 7, 2017 (updated Nov 22, 2019) — by …
From loveandoliveoil.com
From loveandoliveoil.com
See details
HOMEMADE MATZO | SAVEUR
Web Apr 7, 2020 Make a well in the center and add ¾ cup cold water and the olive oil. Using a wooden spoon, mix until the dough comes together, adding up to an additional ¼ cup of …
From saveur.com
From saveur.com
See details
THIS MATZO BALL RECIPE IS THE ONLY ONE YOU NEED FOR PASSOVER
Web Apr 13, 2022 Ingredients 3/4 cup matzo meal 1/4 teaspoon baking powder 3/4 teaspoon salt Pinch of pepper 3 eggs 3 tablespoons schmaltz or neutral oil 2 tablespoons seltzer 1 …
From tasteofhome.com
From tasteofhome.com
See details
HOW TO MAKE HOMEMADE MATZO (EASY RECIPE FOR PASSOVER) | THE …
Web Mar 28, 2023 Use your hands to knead until the dough comes together. Transfer the dough to a work surface and knead until a smooth, tight ball forms, about 5 minutes. …
From thekitchn.com
From thekitchn.com
See details
HOMEMADE MATZO (MATZAH RECIPE) | MAKE YOUR OWN PASSOVER …
Web Apr 7, 2023 Measure out the flour and water, line at least two baking sheets with parchment paper, and gather a rolling pin, pastry brush, a dinner fork, and a dough …
From bakedbree.com
From bakedbree.com
See details
MATZO KUGEL FOR PASSOVER WITH TEXAS EXTRA VIRGIN OLIVE OIL
Web Apr 3, 2023 Preheat your oven to 350°F (175°C). In a large bowl, break the matzo sheets into small pieces and cover them with warm water. Let them soak for 10-15 minutes until …
From texashillcountryoliveco.com
From texashillcountryoliveco.com
See details
OLIVE OIL MATZO - THE NEW YORK TIMES
Web Mar 19, 2010 Recipe Olive Oil Matzo March 19, 2010 Time: 30 minutes 2 cups flour 1/2 teaspoon salt 1/3 cup olive oil Sea salt, optional. 1. Heat oven to 500 degrees. Put flour, …
From nytimes.com
From nytimes.com
See details
OLIVE OIL MATZO RECIPE | EAT YOUR BOOKS
Web It’s one of over 1 million recipes indexed on Eat Your Books. If this recipe is available online - click on the link “View complete recipe” below. ... Olive oil matzo from The …
From eatyourbooks.com
From eatyourbooks.com
See details
THE BEST MATZO? IT’S HOMEMADE - THE NEW YORK TIMES
Web Mar 30, 2020 A Good Appetite The Best Matzo? It’s Homemade This version may not be kosher for Passover, but it’s delicate, airy and quick to make. 19 This easy matzo has …
From nytimes.com
From nytimes.com
See details
PLAIN TRUTH ON TWITTER: "WHY? IT'S BECAUSE OLIVE OIL AND WINE ARE …
Web It's because olive oil and wine are used in the passover. The Lord's Supper Don't hurt the olive oil and the wine. Olive oil is used in the recipe for unleavened bread.
From twitter.com
From twitter.com
See details
OLIVE OIL MATZO RECIPE FOR PASSOVER – FONTANA FORNI USA
Web 1/3 cup olive oil; Kosher salt (optional) Rosemary (optional) Directions: 1.) Preheat oven to approximately 500°F. You will want to keep a lower temp for this recipe. To do this, you …
From fontanaforniusa.com
From fontanaforniusa.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love