Best 3 Olive Oil Matzo Recipes
Olive oil matzo is a traditional Jewish bread that is often served during Passover. It is made with a simple dough of matzo meal, water, and olive oil, and then baked until crispy. Olive oil matzo can be enjoyed on its own or used as a base for other dishes, such as sandwiches, pizzas, and casseroles.
This article provides three delicious recipes for olive oil matzo:
* **Olive Oil Matzo Crackers:** These crispy crackers are the perfect snack or appetizer. They are made with just a few simple ingredients and can be flavored with your favorite herbs and spices.
* **Olive Oil Matzo Pizza:** This easy-to-make pizza is a great way to use up leftover olive oil matzo. Simply top the matzo with your favorite pizza toppings and bake until the cheese is melted and bubbly.
* **Olive Oil Matzo Casserole:** This hearty casserole is a great way to feed a crowd. It is made with layers of olive oil matzo, vegetables, and cheese, and then baked until golden brown.
Whether you are looking for a simple snack or a hearty meal, these olive oil matzo recipes are sure to please.
MATZO-RELLA STICKS
Provided by Food Network
Time 1h5m
Yield 2 to 3 servings
Number Of Ingredients 30
Steps:
- For the matzo ball batter: Whisk together the eggs, oil and seltzer in a medium bowl. Add the matzo meal, Parmesan, baking powder, garlic powder, oregano, parsley, 1/2 teaspoon salt and 1/8 teaspoon pepper and mix just until combined; do not overmix. The batter will be wet and sticky. Cover and refrigerate for 30 minutes or up to 4 hours so the matzo meal can absorb the liquid.
- For the matzo coating: When the batter is almost ready, mix together the matzo meal, Parmesan, garlic powder, oregano, parsley and 1/2 teaspoon salt in a shallow bowl or on a plate.
- For the assembly: Place the potato starch in a shallow bowl or on a plate. Put some water in a small bowl. Coat 1 cheese stick in the potato starch. Wet your fingers with some water to prevent the matzo ball batter from sticking to your skin, then coat the cheese stick with 1/8 to 1/4 inch of the batter. Make sure the cheese is completely covered so it doesn't leak out during frying. The batter should stick to the cheese easily and form a smooth matzo ball log. If it's not sticking well, stir in a little more seltzer. If it's too sticky, add a little more matzo meal.
- Roll the stick in the matzo coating while shaping it into a cylinder, then set on a plate. Repeat with the other cheese sticks. You should have enough batter for 6 or 7 cheese sticks. Refrigerate the coated sticks.
- Meanwhile, heat 2 inches of oil in a heavy-bottomed medium pot to 350 degrees F. Fry 2 or 3 coated sticks at a time, leaving the rest in the refrigerator, until golden brown, about 5 minutes. (Don't overcrowd the pot or the oil temperature will lower too much.) You can test one to make sure the fry time is perfect; Stick a toothpick into one end of the stick. If there is no resistance from the cheese, then it is melted. And if you cut the stick, the cheese should be stringy, but not completely melted. Sprinkle with a little salt, then repeat with the remaining coated sticks. Serve hot with the Marinara Sauce.
- Heat the olive oil over medium heat in a medium saucepan. Add the onions and cook, stirring occasionally, until translucent, 4 to 5 minutes. Making sure they do not burn. Add the garlic, reduce the heat to low and cook until fragrant, about 1 minute more.
- Add the tomato paste and cook, stirring often, until it darkens slightly, 1 to 2 minutes. Add the diced tomatoes, basil, oregano, pepper flakes, 1/2 teaspoon salt and 1/4 cup water and mix to combine. Bring to a simmer, cover, then reduce the heat to medium low and cook, stirring occasionally, until the tomatoes are soft, 30 to 40 minutes.
- Serve the sauce as is or, for a smoother texture, blend with an immersion blender. The sauce will keep, covered in the refrigerator, for up to 5 days.
EASY MATZO
At its most traditional, matzo is made from just flour and water. But adding a little salt for flavor and olive oil for richness yields an airy, tender matzo that's easy to make. This version also includes a small amount of whole-wheat flour for earthiness, but you can use all white flour if you prefer. Matzos will keep for at least a week stored airtight at room temperature. (Note that these matzos are not kosher for Passover.)
Provided by Melissa Clark
Categories breads, crackers and chips
Time 30m
Yield 4 matzo crackers
Number Of Ingredients 5
Steps:
- With the racks positioned the top third and middle, heat oven to 500 degrees.
- In a large bowl, use a wooden spoon to stir together all-purpose flour, whole-wheat flour and kosher salt. Add in 1/2 cup water and the 1/4 cup oil, and stir until a pliable dough forms, adding more water if the dough seems dry.
- Lightly flour a work surface, and knead dough briefly until it becomes smooth. Cut dough into 4 even pieces. Re-flour your work surface, if necessary, and use a rolling pin to roll out 2 pieces as thinly as you can, about 6 to 8 inches in diameter. (They should be almost translucent.) Aim for rounds, but don't worry if they are oblong.
- Transfer each matzo to a separate cookie sheet, and prick each one all over with a fork. Sprinkle with flaky sea salt, if you like. Bake until golden all over and lightly browned in spots, about 7 to 12 minutes. (Timing will depend on how thinly you rolled the dough.) Transfer matzos to a wire rack and let cool.
- While first batch is baking, roll out remaining dough. If you have enough baking sheets, transfer the rolled dough onto another two sheets. If not, use the warm sheet trays you used in the first batch, being careful while transferring and pricking the dough with a fork. Bake and cool.
SALT-AND-PEPPER MATZO
For a super-simple and passover-friendly side, brush sheets of matzo with good olive oil and sprinkle them with flaky sea salt, freshly ground pepper, earthy thyme, and zesty sumac. A quick trip to the oven to crisp them up and bloom the spices and they are ready to be served alongside other family favorites.
Provided by Lauryn Tyrell
Categories Passover Recipes
Time 5m
Yield Serves 6 to 8
Number Of Ingredients 5
Steps:
- Brush matzo with extra-virgin olive oil; season with sea salt, pepper, and spices. Bake on a rimmed baking sheet at 450°F until warmed through, 3 to 4 minutes.
Tips:
- Choose the Right Matzo: Use high-quality, fresh matzo that is crisp and not stale. Look for matzo that is made with simple ingredients like flour, water, and salt.
- Use Good Quality Olive Oil: Extra virgin olive oil is the best choice for this recipe. It has a fruity, peppery flavor that will complement the matzo.
- Season Generously: Don't be afraid to season the matzo with salt, pepper, and garlic powder. You can also add other spices like paprika, cumin, or chili powder.
- Bake Until Golden Brown: Keep an eye on the matzo as it bakes. It should be golden brown and crispy, but not burnt.
- Serve Warm or at Room Temperature: Olive oil matzo is best served warm or at room temperature. It can be enjoyed on its own or with your favorite dipping sauce.
Conclusion:
Olive oil matzo is a delicious and easy-to-make snack or appetizer. It is perfect for parties or gatherings, and it can also be enjoyed as a quick and healthy breakfast or lunch. With its simple ingredients and customizable flavor, olive oil matzo is a versatile dish that can be enjoyed by people of all ages.
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