HOW TO BAKE MATZAH RECIPES
MATZAH BREAD RECIPE | ALLRECIPES
A cracker-like bread without yeast. Traditionally served at Passover. The whole process must not take longer than 18 minutes for it to come out properly.
Provided by DelightfulDines
Categories Bread Quick Bread Recipes
Total Time 13 minutes
Prep Time 10 minutes
Cook Time 3 minutes
Yield 6 servings
Number Of Ingredients 2
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Mix flour and water together in a bowl using a fork. Form a small amount of dough into a ball; place dough on a piece of waxed paper. Form into a thin circle using a rolling pin. Poke holes in the dough with a fork to keep it from rising. Transfer dough circle onto a baking sheet.
- Bake in the preheated oven until dry and crispy, 3 to 4 minutes.
Nutrition Facts : Calories 151.7 calories, CarbohydrateContent 31.8 g, FatContent 0.4 g, FiberContent 1.1 g, ProteinContent 4.3 g, SaturatedFatContent 0.1 g, SodiumContent 1.6 mg, SugarContent 0.1 g
MATZO LASAGNA RECIPE - NYT COOKING
In this browned baked dish, matzo crackers replace the usual pasta for a rich, ricotta-filled lasagna that’s Passover-friendly and relatively easy. In this version, the ricotta is flecked with basil, and the marinara sauce gently spiced with garlic and a touch of red-pepper flakes. Feel free to use the recipe as a template to create your own combinations — adding vegetables, other herbs and other cheeses as you like. The heady tomato sauce and bubbling, golden mozzarella on top can frame whatever other ingredients you’d like to add. You can assemble the matzo lasagna the day before you bake it (store it in the fridge); just add a few minutes onto the baking time. If you are using handmade shmurah matzo, soak the sheets for 5 minutes in water before layering them. Supermarket matzo, which is lighter and more airy, does not need to be soaked.
Provided by Melissa Clark
Total Time 1 hours 30 minutes
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat oven to 375 degrees. In a large pot over medium, heat oil, and stir in garlic, anchovies (if using), pepper and red-pepper flakes. Cook until garlic starts to brown, 3 to 5 minutes.
- Use your hands to squeeze and crush the whole tomatoes as you add them to the pot, along with any liquid in the cans (or use kitchen shears to cut the tomatoes in the can). Stir in 1/2 teaspoon salt and rosemary sprig, bring to a gentle simmer, and simmer at medium-low heat for 20 minutes.
- Meanwhile, in a medium bowl, stir together ricotta, egg, basil, pepper, remaining 1/4 teaspoon salt and nutmeg.
- To assemble the lasagna, spread generous 1/2 cup sauce on the bottom of a 9-by-13 baking dish. Place matzo crackers in an even layer on top, breaking crackers to fit as necessary.
- Spread half the ricotta mixture over the matzo layer, spreading all the way to the edges. Top with generous 3/4 cup tomato sauce, then scatter with 1/3 of the mozzarella.
- Repeat matzo, ricotta, tomato sauce, and mozzarella layers.
- Top with a final layer of matzo, then spread remaining tomato sauce (about 2 cups) on top, making sure all of the matzo is covered. Top with remaining mozzarella and 1/2 cup Parmesan.
- Cover with foil and bake for 20 minutes. Remove foil and continue to bake until cheese is golden and sauce is bubbly, about 20 to 25 minutes longer. Remove from oven and let cool for 5 to 10 minutes, then serve topped with more basil, a drizzle of olive oil and more red-pepper flakes, if you like.
Nutrition Facts : @context http//schema.org, Calories 501, UnsaturatedFatContent 16 grams, CarbohydrateContent 12 grams, FatContent 37 grams, FiberContent 4 grams, ProteinContent 32 grams, SaturatedFatContent 18 grams, SodiumContent 928 milligrams, SugarContent 6 grams, TransFatContent 0 grams
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