I have no idea how similar it was to real matzoh. It was rice flour, coconut flour, and water.  It turned out kind of like a soft plain cracker.

I didn't find a safe butter substitute other than coconut oil, but your crispy caramel chocolate treat was yummy. I put the rest in the freezer. I cut up my second sheet of matzoh to use as breakfast toast... nothing too exciting. I have plenty of time right now and baking is relaxing, so I am trying random recipes for fun.

SC, what did you make and how did you make it?  Curious to know what is similar to matzoh.

I had non-Jewish coworkers from the animal shelter get giddy in winter when they were able to buy Matzoh crackers (?) as well. I could never have them, but at least a few people look forward to them as a festive 'treat' each year.  Interesting.

I am fascinated by other cultures and traditions. I spent a month researching breakfasts around the world just for fun once. That was a huge challenge, and I still don't have everywhere because of various language barriers.

To use matzoh in matzoh balls it has to be finely ground into a meal.

Bensmom, oddly my non-Jewish coworkers liked Matzoh better than we did, lol. They couldn't get enough of the stuff.

The matzoh I made is bland, but oddly interesting. I looked up a dumpling recipe and will have to try it.

Matzo is not something that people who aren't Jewish normally seek out, lol. Many people think it just tastes like cardboard. I love matzo ball soup, but I'm not sure what people who haven't grown up with it would think. You make them from matzo meal, eggs, oil, spices. Form into a ball and drop in boiling water. When done, add them to broth and serve. Or set them aside (I set extras aside and make more soup later.)

They are like little unfilled dumplings, served in broth, typically chicken broth. You could absolutely put them in veg broth.

Quote from: GoingNuts on October 28, 2020, 05:04:46 PM
Matzoh balls, btw, are a taste of heaven. 

But what are they???

Matzoh balls, btw, are a taste of heaven. 

This is similar to the Matzoh Kugel I make for Passover. My version uses egg, so this is probably better for you.
https://www.bonappetit.com/recipe/matzo-stuffing/amp

I just made a recipe for something that it supposed to be like Matzoh. Having never tried Matzoh before, I am curious what it can be used for. (The recipe book references matzoh balls.)

I am going to try GN's recipe, but what other things can you do with Matzoh?  What are your favourite Matzoh recipes?

Bump

Sorry Mac, I totally missed this.   It's been years since I called, but back when I did the plain matZoh that was specifically for Passover was safe.

So is Manaschweitz safe for sesame?

Ah!  I wondered if that was it.  I have done it with saltines, so you have the salt in those.  I thought about using graham crackers once when we had no saltines.  I am sure that would work too.  matzoh sounds like a perfect option for this!  And larget pieces, which makes it easier to spread the mixutre.

Thank you!