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Topic Summary

Posted by: spacecanada
« on: October 30, 2020, 04:02:40 PM »

I have no idea how similar it was to real matzoh. It was rice flour, coconut flour, and water.  It turned out kind of like a soft plain cracker.

I didn’t find a safe butter substitute other than coconut oil, but your crispy caramel chocolate treat was yummy. I put the rest in the freezer. I cut up my second sheet of matzoh to use as breakfast toast... nothing too exciting. I have plenty of time right now and baking is relaxing, so I am trying random recipes for fun.
Posted by: GoingNuts
« on: October 30, 2020, 08:14:40 AM »

SC, what did you make and how did you make it?  Curious to know what is similar to matzoh.
Posted by: spacecanada
« on: October 29, 2020, 11:46:43 PM »

I had non-Jewish coworkers from the animal shelter get giddy in winter when they were able to buy Matzoh crackers (?) as well. I could never have them, but at least a few people look forward to them as a festive ‘treat’ each year.  Interesting.

I am fascinated by other cultures and traditions. I spent a month researching breakfasts around the world just for fun once. That was a huge challenge, and I still don’t have everywhere because of various language barriers.
Posted by: GoingNuts
« on: October 29, 2020, 07:43:31 PM »

To use matzoh in matzoh balls it has to be finely ground into a meal.

Bensmom, oddly my non-Jewish coworkers liked Matzoh better than we did, lol. They couldn’t get enough of the stuff.
Posted by: spacecanada
« on: October 29, 2020, 05:50:18 PM »

The matzoh I made is bland, but oddly interesting. I looked up a dumpling recipe and will have to try it.
Posted by: BensMom
« on: October 29, 2020, 10:16:49 AM »

Matzo is not something that people who aren't Jewish normally seek out, lol. Many people think it just tastes like cardboard. I love matzo ball soup, but I'm not sure what people who haven't grown up with it would think. You make them from matzo meal, eggs, oil, spices. Form into a ball and drop in boiling water. When done, add them to broth and serve. Or set them aside (I set extras aside and make more soup later.)
Posted by: GoingNuts
« on: October 28, 2020, 07:49:52 PM »

They are like little unfilled dumplings, served in broth, typically chicken broth. You could absolutely put them in veg broth.
Posted by: spacecanada
« on: October 28, 2020, 07:24:01 PM »

Matzoh balls, btw, are a taste of heaven.  ;D
But what are they???
Posted by: GoingNuts
« on: October 28, 2020, 05:04:46 PM »

Matzoh balls, btw, are a taste of heaven.  ;D
Posted by: GoingNuts
« on: October 28, 2020, 05:02:28 PM »

This is similar to the Matzoh Kugel I make for Passover. My version uses egg, so this is probably better for you.
https://www.bonappetit.com/recipe/matzo-stuffing/amp
Posted by: spacecanada
« on: October 28, 2020, 02:30:41 PM »

I just made a recipe for something that it supposed to be like Matzoh. Having never tried Matzoh before, I am curious what it can be used for. (The recipe book references matzoh balls.)

I am going to try GN’s recipe, but what other things can you do with Matzoh?  What are your favourite Matzoh recipes?
Posted by: hezzier
« on: April 21, 2016, 09:11:21 PM »

Bump
Posted by: GoingNuts
« on: April 18, 2014, 07:48:48 AM »

Sorry Mac, I totally missed this.   It's been years since I called, but back when I did the plain matZoh that was specifically for Passover was safe.
Posted by: Macabre
« on: April 12, 2014, 08:42:38 AM »

So is Manaschweitz safe for sesame?
Posted by: becca
« on: April 11, 2014, 01:54:28 PM »

Ah!  I wondered if that was it.  I have done it with saltines, so you have the salt in those.  I thought about using graham crackers once when we had no saltines.  I am sure that would work too.  matzoh sounds like a perfect option for this!  And larget pieces, which makes it easier to spread the mixutre.

Thank you!