Archive for the ‘Unleavened Bread Foods’ Category

Banana Nut Matzah Kugel

4 matzahs, broken into pieces

4 eggs

4 TBsp. honey or maple syrup

1/4 cup butter, melted

2 bananas ripened, peeled and sliced

1/2 cup walnuts, chopped

cinnamon sugar

Grease a 9 x 9 baking pan and set it aside.

Place the matzah pieces in a bowl and pour cold water over them and then drain immediately. In another bowl, beat the eggs together with the honey and butter. Add the matzah pieces to the egg mixture and mix well.

Spread half the egg/matzah mixture in greased baking dish. Arrange the sliced bananas on top. Sprinkle the tops of the bananas with the nuts. Top the bananas and nuts with the rest of the matzah egg mixture. Dust the top of the kugel with the cinnamon sugar mixture.

Bake at 350°F for 45 minutes or until lightly browned. Serves 4 to 6. This kugel is great with maple syrup and can be made ahead of time and reheated.

 

Matzah Ball Soup with Chicken – Passover

You will need to refrigerate the matzah balls if you make from scratch.  You will also need to chill the broth to remove the fat.  Give yourself TIME.

1 chicken 4-5 pounds

3 quarts of water

2 onions, minced

3 carrots, sliced

2 pieces of celery stalks

1 TBsp. salt

Pepper

Cook the chicken in the water until it is done. Save, but cool the water as it is the broth.  When cool, remove congealed fat from the top.   Pick the meat from the chicken.  Reheat broth.

Matzah Balls

Generally, I use the matzah ball from the soup mix found in the grocery store.  You can also make them from scratch as follows.  Unless you want to eat tennis ball matazh balls,  remember to make your matzah balls small as they will puff up as they cook.

1 cup matzah meal

1/2 cup water

1/3 cup safflower oil

4 eggs

1 tsp salt

pepper

Beat the eggs. Add water, oil, salt and pepper to the eggs; mix well. Add the matzah meal and stir thoroughly. Refrigerate for 1 hour. (See, you should have read this before you started.)

Add the matzah balls to the hot broth.  They will sink, but after about 20 minutes, as they cook they will float to the top.  Remove from the broth and set aside.

Add the chicken and vegetables to the broth and cook until tender. When ready to serve your soup, add the matzah balls.

Don’t forget SOUP bowls and ENJOY!

©Tentstake Ministries Publishing

Homemade Matzah

“The day after Passover they ate what the land produced, matzah and roasted ears of grain that day” (Joshua 5:11).

Unleavened Bread

Unleavened bread or matzah is eaten at Passover and for the seven days of the Feast of Unleavened Bread.  Matzah can be purchased or made at home.  Homemade matzah gives a personal touch to the feasts and also makes tasty little peanut butter and jelly sandwiches. 

Ingredients: 3 cups whole wheat flour, 2 tsp. salt, 3 TBsp butter, 2 egg yolks, 2 tsp. olive oil, 1 cup water

To make the dough, add salt to the flour, then cut the butter into flour mixture as you would for a pie crust.

In another bowl, beat egg yolks adding oil slowly. Pour this mixture into the dough and stir with spoon or fork until it forms a ball that comes away from the sides of the bowl. Knead lightly on a floured board for about one minute to shape the dough into a soft ball.

Pinch off about 1/3 cup of dough and with your hands,  pat it as thin as can easily be done. Roll thinner with a rolling pin. Keep working the dough and rolling it until dough is so thin it just holds together without breaking when handled.

Place rolled dough on an un-greased cookie sheet. Cut into shapes – squares or circles – and pierce with a fork.

Bake at 400˚ for 8-12 minutes until puffed or very light brown.

©2010 Tentstake Ministries Publishing

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