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Apr 10, 2008 07:16 PM

Matzo meal: just ground-up matzo?

I normally buy the bargain 5-pack of matzo with the intention of eating it all--but I always wind up with much of it left over.

This year, I've volunteered to make the matzo balls and bake a dessert. Instead of buying matzo meal as I have in years past, would pulverizing my surplus matzo in the food processor give me the same thing? If so, what consistency should I be aiming for?


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  1. You got it! I picked this up from the web ->

    Matzo Meal

    Matzo Meal is Matzo bread ground into fine crumbs. You can buy it ground, or grind your own in a food processor.

    Medium-textured Matzo Meal is about the same texture as cornmeal. It is used for baking, as a coating for fried foods, to thicken, and to make matzo balls from.

    Fine-textured Matzo Meal is more finely ground for use in cakes. It is labelled cake meal.

    5 Replies
    1. re: MartyB

      To follow up, my food processor couldn't quite deliver a grind as fine as cornmeal. But the larger grind somehow yielded matzo balls that were lighter and fluffier than ever, so I'll do it again next year.

      I did have to bite the bullet and buy the cake meal, though.


      1. re: tubman

        Interesting as my MIL always makes her matzoh balls from ground matzoh and they are much harder and denser.

        1. re: DeisCane

          By any chance does your MIL use ground shmurah matzah? They tend to be baked darker (even the machine-made), which makes the matzah meal heavier. Definitely noticeable in matzo balls and the like.

          1. re: rivkag

            I will ask but I don't think shmurah matzah is a common thing in Budapest outside of chabad on Pesach.

            1. re: DeisCane

              Probably not. :)

              They may just be baked darker than American/Israeli non-shmurah, which would have a similar effect.

    2. reading r blumenkrantz, the machine -product, the matzas are baked as lightly as possible, in order to make these products [the commercial machine-matza] aesthaetically light as possible....

      2 Replies
      1. re: lacosta

        After reading Cook's Illustrated for four or five years, I'm going to offer a hypothesis, and ask a related question: the amount of "bounce" in matzoh-meal, I suspect, is more related to the type of wheat used to make the underlying matzoh than it is to the bake-time of the matzoh, which is pretty close to uniform, and rarely long enough to have an effect on the gluten structure (and we KNOW, by definition, that passover matzoh isn't proofed or given rise time....). so, in effect, you end up with, depending on what wheat is used, "pastry" matzoh meal, and "bread" matzoh meal, or, mid-way between, "all-purpose" matzoh meal.

        Having said that, anyone know what sort of wheat is used to make the major brands of pasover matzoh? Any makers SPECIFY what wheat they use?