As the old joke goes, the theme of every Jewish holiday is the same. They tried to kill us; we survived; let’s eat. According to Jewish tradition, when the Israelites fled Egypt, they did not have time to let their bread rise and instead baked flat, unleavened bread, which became known as matzoh. This tradition is said to have been passed down through generations and is still observed today during the Passover holiday. Matzoh is a delicious snack everyone can enjoy.
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Making matzoh involves mixing flour and water, rolling out the dough, and baking it quickly in a hot oven. The goal is to prevent the dough from rising, as leavening agents are prohibited during Passover.
Matzoh production has evolved from handmade dough baked on open fires to modern, industrial methods that produce thousands of matzohs per hour. Today, many Jewish communities have their unique styles of matzoh, each with its own flavor and texture.
One of the most popular ways to eat matzoh is in soup. Matzoh ball soup is delicious, particularly if you’re under the weather, which is why many refer to it as Jewish penicillin. You can buy it in a diner if you’re lucky enough to live near one. It can also be made at home. Here’s a how-to video by Andrew Zimmern. Matzoh Ball Soup How To By Andrew Zimmern
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One of my favorite snacks is matzoh with butter. It’s an incredibly complicated recipe, but I’m confident Jolt readers can handle it. Pick any matzoh flavor you like. Egg and onion flavors are popular, but I’m a traditionalist who likes the original flavor. Spread butter on the matzoh. That’s the whole thing. Enjoy. Some people also like to add toppings to their matzoh with butter, such as cheese, honey, or jam. It’s a delicious and easy way to enjoy matzoh’s unique taste and texture during Passover or any time of the year.
Chocolate-covered matzoh is a popular Passover treat combining traditional unleavened flatbread with sweet chocolate. The origins of this sweet snack are unclear, but it is believed to have emerged in the early 20th century, possibly in Europe or the United States.
The recipe for chocolate-covered matzoh is simple. Matzoh is first covered with a layer of melted chocolate, usually dark or milk chocolate, and then allowed to cool until the chocolate hardens. Some recipes also include toppings such as chopped nuts, sea salt, or caramel.
Matzoh crack, or matzoh brittle or toffee, is a sweet and crunchy Passover dessert made with matzoh, butter, brown sugar, and chocolate. To make matzoh crack, you will need the following ingredients:
- 4-5 sheets of matzoh
- 1 cup of unsalted butter
- 1 cup of brown sugar
- 1/2 teaspoon of salt
- One teaspoon of vanilla extract
- 2 cups of semisweet chocolate chips
- 1 cup of chopped nuts (optional)
Here are the steps to make matzo crack:
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper, and arrange the matzoh crackers in a single layer on the sheet.
- Melt the butter, brown sugar, and salt in a medium saucepan over medium heat, stirring constantly.
- Once the mixture comes to a boil, continue stirring for 3-4 minutes until it thickens and becomes caramel-like.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Pour the caramel mixture over the matzoh crackers, spreading it evenly with a spatula.
- Bake the matzoh crackers in the oven for 10-15 minutes or until the caramel mixture is bubbling and golden brown.
- Remove the baking sheet from the oven, and sprinkle the chocolate chips over the hot caramel mixture.
- Let the chocolate chips melt for a few minutes, then spread them out with a spatula.
- If desired, sprinkle chopped nuts over the melted chocolate.
- Allow the matzoh crack to cool completely, then break it into pieces and serve.
Enjoy your delicious and addictive matzoh crack!
Every time my husband and I eat matzoh, we say, why don’t we eat this more? It is an excellent and simple snack. Matzoh will now be a staple in our pantry. Try it. You’ll love it.Â
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