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Does anyone LIKE matza?

Seriously, do you like matza?

I find non-Jews love it ("It's like a giant cracker"), while Jews spend their entire Passover avoiding it.

I think that what it comes down to it, if you have to eat a cardboard-like substance that turns to concrete in your colon for 8 days, along with enough oil to give OPEC a run for its money, you're bound to feel repulsive and be turned off ... that's why I'm down to about 2 pieces of matza per year, both to be consumed as required at the Seders.


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  1. I can only speak for myself . . . I love it. I don't eat it much during the year, but I love it on Pesach. It's especially good with butter, cream cheese, and jam, as well as the extra charoset I make specifically to have with matzah at our fleishig meals.

    And unlike many others, I have no digestive problems with it.

    13 Replies
    1. re: queenscook

      That's actually nice to know. I make Passover rolls daily (sometimes in different varieties. Onion ones are good) to avoid matza in it's pure form.

      1. re: captain_vegetable

        Any chance of you sharing the onion roll recipe? Sounds great to me! (But not so much, matza, which has to be hidden under cream cheese, or covered over in a matza brie ...)

        1. re: iris

          My Mom would kill me for giving this out, but here it is:

          Passover rolls:

          - 1 ½ c. boiling water
          - A little less than ½ c. oil
          - 2 c. matzo meal
          - Approx 2 tbsp sugar
          - 1 tsp. salt
          - 4 eggs

          1. Preheat the oven to 375.
          2. Put boiling water into pot. Add oil to the already boiling water.
          3. Reduce stove to low-medium heat.
          4. Add matzo meal, salt and sugar.
          5. Mix until it comes away for pot. Remove immediately from heat.
          6. Add eggs one at a time and mix into mixture.
          7. Grease pan (with oil).
          8. Wet hands and form mixture into balls and put them on the pan. Do not overwork!
          9. Bake rolls for 1 hour.

          For Passover, they're pretty light, but they should not have big air holes in them like some rolls. If you do get air holes, you overworked them. If they're too dense, you underworked them (my Mom makes them dense and likes them that way). They are a bit greasy, though.

          The idea to add things came to me a few years ago in a "why not?" moment. To make them into onion rolls, caramelise some onions and mix them in right after you add the eggs (right after step 6). You can add in other flavours that you like instead. This year, I'm going to make some olive rolls with roasted garlic. Mmmm . . . Maybe I'll up the sugar a little and make raisin rolls for breakfast.

          1. re: captain_vegetable

            Thanks! If it makes you feel better, the rolls recipe is pretty close to most of the ones I know - but your inspiration of onions and other flavors is great!

            1. re: captain_vegetable

              These are staple in my house - my favorite still is to have a slice of salami on one with ketchup - I know it is sacrilege but after all it is passover

              1. re: captain_vegetable

                We use the exact same recipe. Would be interesting to know where this recipe actually came from because everyone claims that its an old family secret.

                These are awesome warm with some cream cheese, and I always likened them to hard deep fried matzoh balls.

                Will definitely be trying them with some additions this year. Thanks for the tip.

                1. re: shaytmg

                  Lol. I was always told this was a secret family recipe too. It comes from my grandmother, but who knows where she got it. My Mom actually gets mad at me every time I tell her that I gave the recipe to someone. Woops! Any chance we're related???

                  This year, so far, I've made a sundried tomato and basil batch, a raisin and walnut batch (I added more sugar and less salt - I think that would go with your cream cheese), and a roasted garlic batch. All of them came out well but the raisin walnut was the best.

                  Strangely, I actually got a request for the recipe from a non-Jew at work. I told her that she did not want it, but she insisted, lol.

                  1. re: captain_vegetable

                    In my family we make a similar recipe. The ingredients are the same, BUT
                    #1 we only use jumbo eggs, and #2 we pour the boiling water and oil into the dry ingredients. Add the eggs one at a time mixing after each egg
                    Then REFRIGERATE the mixture for 45 minutes before forming the rolls and baking on a cookie sheet.
                    We store the rolls in a gallon size zip lock bag and they can be used the next day.

          2. re: queenscook

            My husband came up with a really yummy way to eat matzo. Spread it with butter, sprinkle with garlic powder, and then top shredded cheese. Bake at 350 until all melty. So good.

            1. re: tzurriz

              My husband makes matza pizza - matza, tomato sauce, K for P pizza spices (way too salty for my taste), cheese, bake. It's a greasy mess.

            2. re: queenscook

              I love it too. Maybe its a childhood thing. I love it with good butter or cream cheese. I really like the ultra thin whole wheat matza. Its almost nutty. I love matza brei too.

            3. Matzah is outstanding! I eat it year round, because it is tasty with almost anything on top of it and it is low fat. I am a body builder and it is the perfect after workout meal in a box! When Passover rolls around every year, I always get other varieties to enjoy......

              1. I absolutely LOVE charedim shmura matzos, I wish I could buy them all year long (at considerably lower prices).

                1. Matzo is my favorite type of crackers. I put away 50 pounds at Passover (all free courtesy of Stop and Shop) to get me through the year. I really miss eating it from Purim to Passover.

                  I love it with margarine, tuna salad, chicken salad, etc.

                  I break it up in soup, I crush it and add to meatloaf, meat balls, etc.

                  I use hand shmura for Yuntif and machine the rest of the year. My parents always had Matzo in the house. My father is no longer alive, but I just delivered my 90 year old mother's groceries today and there was 10 lbs of matzo to see her through the next 6 months. She eats the Yehuda now, but the family favorite was alway Rakusen's from England, but didn't see any this year.

                  I Have Chrohn's disease, but have no problem digesting and processing Matzo. I really believe it's an attitude thing, not really the 8 days of constipation. It's about everything else that's different in your diet, not just Matzo.

                  2 Replies
                  1. re: bagelman01

                    I guess so . . . I mean I don't get my Fibre One cereal during passover either ...

                    1. re: captain_vegetable

                      I saw rakusens tea matzoh in moishas (Brooklyn) this week. Only a few packages on the shelf, but they said they would be restocking. Also mountain fruit had some, but I think only whole wheat.

                  2. I love it--I am from a mixed (Jewish and Christian) household. I was jealous growing up in a Jewish area when all of the other kids had matzah creations at lunch, but it was not really available in our household because my mom insisted it was only for Jewish people (she raised us Christian), but we still got to eat it when we went to seders at relatives houses.. so now that I have my own household, I have it all year round.

                    1. I'm very fond of it. Too fond, especially if it it spread with salty butter, or cream cheese and preserves. Or egg salad, tuna salad...

                      I like the Charedim, but not the thick kinds of shmurah.

                      I am particularly fond of Rakusen's. Fairway has it.

                      1 Reply
                      1. re: AdinaA

                        Register another vote for Rakusen's. It's delicious.

                      2. I love egg matzoh. Every year when Passover comes around I always tell myself to buy it throughout the year, and then I never do.

                        I love it, as others have said, with butter or cream cheese, tuna salad, or sliced tomato with melted cheese.

                        2 Replies
                        1. re: valerie

                          Note that Ashkenazim are not allowed to eat egg matzah on Pesach unless for some reason they can't chew normal matzah (e.g. no teeth). So for us egg matzah is a wonderful thing for the rest of the year, but not for Pesach. Also note that it's mezonot, so it's not useful for extra lechem mishneh when unexpected guests show up, etc. Still tastes good, though :-)

                        2. I love matza, and eat matza brei all year. I have no digestive difficulties , but prefer whole wheat .

                          1. I love matzoh - especially shmurah matzah

                            1. LOVE matzoh, especially spread with good butter and sprinkled with salt. I could eat it every day, and sometimes, why, I do!!

                              1. I absolutely love matzoh...I always have ever since childhood (and no, I'm not Jewish although I'm told my great grandparents were).

                                My favorite way is with just a light schmeer of butter, but I also love them in a classic matzoh brie (which my late dad called "cracker omelettes"), and I usually use crumbled up ones in my meatballs, meatloaf, and even my hamburgers (it improves the texture of the burger).
                                And I really love a salami sandwich made between 2 pieces of matzoh (with genoa style pork salami, of course)

                                1. Ditto for me. I do get tired of matza during Passover and afterwards take a break from it. During the year I like chummus or anything spicy on it. It is the perfect bland but crunchy foil for anything highly flavored because it is crispy, but doesn't compete with the to0ping

                                  1 Reply
                                  1. re: sharonfl

                                    i think I don't get tired of it because I don't eat that much during Passover. I just focus on meats, dairy and vegetables .

                                  2. I like it!

                                    Then again, I don't eat just matzo during passover... But I do eat it all year round. It was a surprise to me the first time I had carrs water crackers, I looked at my friend "It's matzo!"

                                    I stock up after passover and use it as an every day cracker the rest of the year. Love it with cold butter and smoked whitefish.

                                    And I adore matzobrie. Yum!

                                    1. Whole wheat shmurah matza toasted for that extra crunch tastes great with everything...a few years ago one of the kosher stores in North Miami Beach was selling regular (white) shmurah matza @$.99 for a box AFTER Pesach. I stocked up!!!

                                      1. My family and I love matzoh any way we can get it! especially smurah mazoh.

                                        1. I don't necessarily mind the taste or mouthfeel of matzo, my problem with it is the crumbly texture that makes it quite impractical for most uses IMO. It's too fragile for most dipping, so you end up with crumbs in the dip. If you eat it with a spread or as a flatbread, it breaks unpredictably when you bite, so it ends up making a mess and pulling apart the topping with the topping. Not to mention spilling crumbs everywhere. Good luck breaking it down into smaller, more management pieces because, again, it won't break predictably and, again, you end up with crumbs everywhere. Other kinds of "crackers" don't have these problems.

                                          The only thing matzo is really good for is if you get it wet, like matzo brei. One of my favorite passover dishes is a big platter of broken matzo with the leftover gefilte juice and carrots spilled over it. Works with the juice from the pot roast too. But you know what, matzo brei and these other dishes would actually be better with a good loaf of bread that's gone stale. Sorry, matzo.

                                          1 Reply
                                          1. re: barryg

                                            well, it is the bread of affliction, right?

                                          2. love matza, boro park whole wheat!

                                            1. Seems like the question should have been: How can anyone NOT like matzoh?
                                              Seriously, I love everything about it except for the crumbs which find their way into every nook and cranny of my house. I'm glad we have to clean chametz out of the house for Pesach instead of the other way around, having to clean matzoh before the rest of the year.

                                              BTW, I'm not really glad about having to clean out the chametz - I've been in a foul mood for weeks. I was just making a point .:-)

                                              1. You've never had matzoh until you've had a sardine "sandwich".

                                                One of my lunches in public school during Passover was my mother making a sardine sandwich by emptying the contents of a can of skinless/boneless sardines onto the top of 1/2 piece of matzoh, covering it with the other half wrapping it up, putting it into a small brown bag with an apple & giving it to me for lunchtime.

                                                Other than that, fresh matzoh (within a month or two) is just fine with mayonnaise or butter - keeps the crumbs down - at least on the buttered side.

                                                My goyim wife likes it in pea soup.

                                                1. Hmmm . . . serves me right for asking, I guess. I still don't like it, though, and it always seemed to me that most people around me (who were K for P and who did not eat kitniot hated it too.

                                                  When I was a kid I loved Passover, by the way. I loved my parents melamine dishes, and my favourite melamine cups, one with two handles and the other with a spout (it took years before I learned that they were in fact a sugar cup and a creamer). I especially loved the week off school. Then I became vegetarian. Now, deprived of all the foods I love (beans, tofu, cumin, etc, etc) Passover makes me mad. Maybe I've taken it out on the matza . . .

                                                  4 Replies
                                                  1. re: captain_vegetable

                                                    Do you have any Sephardic relatives? Perhaps you can make the case that you're a "bean eater."

                                                    Regarding matzoh, I like it because it gives me an excuse to buy Temp-Tee whipped cream cheese once a year.

                                                    1. re: Bob W

                                                      I never gave much thought to K for P products when they were household items, but now that I live in a city with a tiny Jewish population, it's much tougher to find matzah, gefilte fish and other Passover standards. Now, of course, I want some! I'm supposed to bring the seder plate components to our family seder, which is in a different city. I'm not sure where I'm going to find matzah today, but I hope I can track some down or I'll be begging other family members to get some for me.

                                                      1. re: Bob W

                                                        Nope. I'm a Austrian, Hungarian, Ukrainian, Transylvanian mutt. In other words, Ashkenazi through and through.

                                                      2. re: captain_vegetable

                                                        Good new, Captain. Cumin is not considered kitniyot by the OU, there is OU-P cumin available retail.

                                                      3. Matzoh and butter - I don't have much of either during the year and can't WAIT for Passover in order to indulge. Love it. I'm fortunate in that I have none of the "stereotypical" problems others have with matzoh.

                                                        1. I avoid it like the plague (hahaha) except for matzah brei, which I like sweet, sprinkled with sugar. Otherwise, gross.

                                                          4 Replies
                                                          1. re: Cakegirl

                                                            Gross? That's a bit strong.
                                                            Why "gross"?

                                                            1. re: The Professor

                                                              I think the "gross" stems from a bad experience I had years ago from eating too much matzah...you can imagine the rest. Still, I don't see how anything made from just flour and water--no fermentation, no salt, no flavor--can be considered delicious!

                                                              1. re: Cakegirl

                                                                Sometimes, things are good because of their utter simplicity. Matzo with a schmeer of butter and tiny dash of salt has been one one my favorite snacks since childhood. Seems like my mom _always_ had a box of matzoh around.

                                                                My family was not even Jewish.

                                                                1. re: The Professor

                                                                  One nice thing about matzo is that when the pantry and fridge is bare, I can find a half-eaten box 6 months after passover and I can't tell if it's stale.

                                                          2. I got to try some gluten-free matzo made by Yehuda this weekend. It is made from mostly tapioca and potato flour. It's really good, has a nice crisp texture that typical wheat matzo does not have. It is KFP but of course can't be used for the seder.

                                                            2 Replies
                                                            1. re: barryg

                                                              Yes--this is the only kind of matzah I eat willingly. Kind of crumbly but tasty and doesn't bind up my insides!

                                                              1. re: Cakegirl

                                                                My cousin makes 3 types of matzah candy each year and the family goes crazy for it. I avoided it for years, knowing that I have no self control when it comes to sweets. One year, I missed passover and a bag of it was sent home for me. Ever since, I've been unable to resist them calling to me from the dessert table.

                                                            2. Some have a custom not to eat Matzo 30 days before Passover so it is fresh tasting for the purpose of observing the mitzvah (translated as obligation or command as well as good deed) on Passover. My personal custom is to avoid it pretty much all the rest of the year. Certainly as noted fried matzo can be quite good, as well as other alternatives I also note matzo pizza has a certain appeal to it. Indeed it is common in Israel during Passover and can be as simple as spreading a bit of sauce and cheese on a board with just enough time in a microwave to melt it. Hard to beat for a quick easy evening snack. L’chaim!


                                                              1 Reply
                                                              1. re: Mauriero

                                                                Just had matzo pizza for lunch! It was so good. :)

                                                                My boyfriend eats matzo all year and my dad ate it every day while I was growing up. I'm not sure when he stopped, but he barely touches it these days.