These recipes have been kindly contributed by Ann Nielsen.
Matzah
Recipe Original recipe makes 8 matzah
breads
1 tsp all purpose
flour for dusting 1 c all
purpose flour 1/3 c water or more if needed ½ tsp
kosher salt (opt) 1 tsp
olive oil or as needed
Move an oven rack near the top of oven and preheat oven to 475 degrees
F (245 degrees C). Preheat a heavy baking sheet in the oven. Dust a clean work
surface and a rolling pin with 1 teaspoon flour, or as needed. Place 1 cup of
flour into a mixing bowl; set a timer for about 16 minutes (18 minutes
maximum). Start the timer; pour the water, about 1 tablespoon at a time, into
the flour. Stir the water and flour together with a fork until the dough forms
a rough ball, remove the dough to the prepared work surface, knead rapidly and
firmly until smooth, about 30 seconds to 1 minute. Divide the dough into four
equal pieces; cut each piece in half again to get 8 pieces total. Swiftly roll
each piece into a ball. Roll each piece of dough out into a 5-inch pancake,
dusting the top and rolling pin with flour as needed. Gradually roll the
pancakes out to a size of about 8 inches, increasing the size of each by about
1 inch, then letting the dough rest for a few seconds before rolling again to
the finished size. Roll from the center out. The bread rounds should be very
thin. Using a fork, quickly pierce each bread about 25 times, all over, to
prevent rising. The holes should go completely through the bread. Flip the
bread over, and pierce each piece another 25 times with the fork. With at least
5 minutes left on the timer, remove the hot baking sheet from the preheated
oven, and place the rounds onto the baking sheet. Place the baking sheet onto
the rack near the top of the oven, and bake for 2 minutes; turn the breads over
and bake an additional 2 minutes, until the matzot are lightly browned and
crisp. Transfer to a wire rack to cool. Lightly anoint each matzah with olive
oil, using a brush, and sprinkle generously with salt. Done in 28 mins Footnotes *Making
matzah breads kosher for Passover requires using special Passover flour that
has been guarded from contact with liquids. The cook is allowed no longer than
18 minutes from the point they combine the flour and water to when they remove
the matzah from the oven in order for it to be considered fit for Passover. Of
course, non-kosher cooks may bake at a more leisurely pace if desired.
Ashkenazic Haroset
8 servings
¾ to 1 cup of walnuts 2-3
tbsp of sugar 2-3 large apples
peeled, halved and cored 1 tsp ground cinnamon` 2-4 sweet red wine
Grind walnuts with 2 tbsp in a food processor until fairly fine,
leaving a few small chunks transfer to a bowl Grate apple on large holes
of a grater Add to nut mixture Stir in cinnamon Gradually stir in enough
wine to make a thick spread Add more sugar if desired Spoon
into serving bowl serve at room temp or cold as
Spread
with matzos.
Sephardic
Haroset
8 servings
8
oz pitted dates coarsely chopped` ½ c
of almonds, coarsely chopped 1 sweet
apple peeled, halved and cored 1 tsp of cinnamon 2-4 tbsp of sweet wine
½
toasted pine nuts (optional)
Halve
dates remove any pit pieces, mix in bowl with almonds, Grate apple on large
holes of a grater, then stir in enough wine to make a thin spread. Spoon into
serving apple, garnish with pine nuts Serve at room temp or cold as a spread
with matzos
Grated
Potato Kugel 6-8 servings
2-3
tbspn of oil 2 large onions
chopped, 2 lbs baking potato peeled
3 large eggs, beaten 1 tsp
salt ½ tsp pepper ¼ matzo meal
Preheat
oven to 350 F Oil in skillet add onion, and sauté over medium low heat
about 10 mins or till golden brown, put in bowl Coarsely grate potatoes put in
Large
strainer and squeeze out excess liquid add to onions then add the eggs, salt,
pepper, and matzo meal Generously grease a 7 c baking dish Heat in over
For
3 mins remove carefully spoon potato mixture into baking dish Sprinkle
with remaining tbsp of oil Bake 1 hr or until kugel is browned and set.
