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Seasoned matzoh

by Jayne Cohen

Wet matzoh lightly on both sides with cold water (a few spritzes from a water
spray bottle or just pat it on both sides with wet hands). Sprinkle the top of the
matzoh with coarse salt, and if you’d like, freshly ground coarse pepper, maybe chopped fresh rosemary or other herbs. Then bake it on a rack in a hot oven until it’s dry, crisp, and smells toasty--3 to 5 minutes. Or steep minced garlic or onion in good extra virgin olive oil for a while, then brush the oil on the matzoh, using sprigs of rosemary or other herbs as a brush. Sprinkle with salt and bake
until hot and just beginning to brown, or toast under broiler. Or gently rub the cut

side of a garlic clove or onion over the matzoh until the matzoh is slightly damp.

(A couple of vertical slashes in the cut side will make the garlic or onion juices

flow more easily so the matzoh won’t break apart in the process.) Sprinkle or

spritz with a few drops of water, dust with salt, pepper, and herbs, if desired,

such as thyme, rosemary or oregano, and bake until dry and crisp.


Plain matzoh contains just flour and water--no fats, salt, sugars, additives, or preservatives. Use matzohs to custom-design your own creations, using the above method and seasoning them with whatever you would try on flatbreads or crackers, and enjoy them not only on Passover, but throughout the year. One of my favorites is Yehuda brand whole wheat matzohs, which I serve during the year seasoned with toasted sesame and cumin or with za’atar.


Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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