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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.

Blech!

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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:

          Ingredients:
          - 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.