Herb Infused Matzoh

Rosemary Herbed Matzohs...
the garlic ones were even better!

Several weeks ago I came across a recipe in the April 2012 issue of Martha Stewart Magazine for Herb Infused Matzoh. I loved the idea of serving a super-fast-to-make, flavorful, upgraded matzoh to our friends and family at our Pesach meals.  Thinking that this was a pre-Pesach prep I could easily do way in advance, I immediately went out and bought a small jar of 100% pure extra virgin olive oil, some fresh rosemary, and proceeded to plop the rosemary directly into the olive oil.  The original recipe in the magazine calls for actually simmering the herbs in olive oil, straining the oil, brushing matzoh with the herb infused oil, sprinkling with additional herbs and a little salt, and finally baking the matzoh until further crisped.  In my haste I made the rookie mistake of not thoroughly reading the recipe!  It turns out that my non-boiled-oil version Rosemary Matzoh was fairly awesome, but I’m pretty sure that the flavors would have been more pronounced had I done it according to the magazine’s instructions. 

So, during the first two days of Pesach, I pulled out the Rosemary Matzoh which was one of the few foods I was able to prepare before the holiday and that the amazing Chicago Jewish Community Pesach Fairies didn’t bring (thank you Fairies…I love you all!!!).  My dear brother-in-law Arthur wondered if it would be possible to make a similar flavored matzoh using garlic – genius!!  On the second day of Yom Tov, we defrosted some of our kosher for Passover frozen garlic cubes, combined them with some 100% pure extra virgin olive oil, brushed the mixture onto the matzohs, and baked them for around 5 minutes. They were amazing!  It was such a treat to eat such flavorful matzoh with our meal!  They were so good I would actually consider eating them year round (gasp!).  You can also be creative with your own spices or flavorings using minced onions, pesto (my wonderful niece recommended that one), dill, or any other herbs or spices that you love.

Have a Chag Kasher V’sameach!

Garlic Matzoh

3              cubes                    frozen crushed garlic, defrosted

1/3         cup                         100% extra virgin olive oil

7-8                                          matzohs

1-2          teaspoons           sea salt (optional)

Preheat oven to 350° F.  Line several cookie sheets with aluminum foil.  Set aside.

In a small bowl combine olive oil and garlic, mixing to thoroughly combine.

Place the matzohs on the prepared cookie sheets, working in batches if necessary.  Using a pastry brush or spoon, brush the matzohs with the garlic infused oil.   Sprinkle the matzohs with sea salt.  Bake for 5-6 minutes until browned.  Break into pieces and serve.  These matzohs can be stored in an airtight Ziplock bag for 3-4 days.

Herb Infused Matzoh – Martha Stewart Magazine, April 2012, p.60

2              cups                       100% extra virgin olive oil

2-3          sprigs                    fresh herbs (rosemary and thyme work well)

                                                additional fresh herbs

                                                coarse salt

               

Preheat oven to 350° F.  Line several cookie sheets with aluminum foil.  Set aside.

Heat olive oil over medium heat until just bubbling.  Add herbs.  Cook for 2 minutes, then remove from heat.  Steep 1 to 2 hours.  Strain out herbs, and funnel into a clean glass container.  Refrigerate up to 1 week; bring to room temperature before using.  When you’re ready to season the matzoh, place it on a baking sheet, brush with the oil, and sprinkle with fresh herbs and coarse salt.  Bake until the matzoh is lightly browned at the edges, 5-6 minutes.

The Jews left Egypt and crossed the....

 Rosemary infused 100% Pure

Extra Virgin Olive Oil....

Baked Herbed Matzohs...

They loved them so much I 

couldn't keep the tray filled!!!

Opened the fridge and found my

daughters (KIH)

Happy Mushrooms!!!

Chag Sameach!

Kosher Everyday is dedicated to the memory of my father

Dr. Theodore Saltzberg - Tuvia Ben Nachum Z”L

May his memory be for a blessing - Yihi zichro baruch.

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aish.com, Mishpacha Magazine’s Kosher Inspired Magazine,

The Chicago Tribune Syndication,

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These recipes are for sole, personal use of visitors to Sharon Matten -Edible Experience Kosher Everyday. Edible Experience Kosher Everyday recipes are for your enjoyment but are not to be posted or reprinted without express permission from Sharon Matten. Thank you!!

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