Matza 101: Eggrolls, Tacos, Anyone?

Posted in Passover

After the seder, do you look at matzo and wonder, “So now what?”

Well, Jenny Kdoshim and her friend, Debbie Bevans, had that exact thought.  Together, they came up with 101 matza-based recipes.  From egg rolls and tacos to tarts and pies, Matza 101 is the only cookbook dedicated solely to (you guessed it!) matza.

The secret to their success is how they make the matza pliable to create the most outrageous, kosher-for-Passover dishes.  By running matza under the faucet and nestling the wet sheets between soaked paper towels for about 10 minutes, the matzo becomes malleable and gains a similar texture to al dente lasagna noodles.

Then, the matza is cut into shapes (rounds for tarts and tacos, squares for egg rolls and pizza pockets) which they bake according to the specifics of each recipe.

Want tacos?  Use a small bowl or large cup to cut rounds from the wet matza.  Brush with softened margarine (to crisp the matza during the baking process), sprinkle with salt, and fold the round over two cannoli tubes (with one tube the “taco shell” may close during baking).  Bake in a 400 degree oven for 20 minutes and viola! Crisp, kosher-for-Passover taco shells.

Want egg rolls?  Cut the wet matzo into four squares and brush with softened margarine (to crisp the matzo during the baking process).  Sautee shredded carrots, cabbage, garlic, onions, and celery until limp.  Place a dollop of the cooled vegetable filling in the lower center of each cut-matzo square and roll up firmly.  Place seam-side down on a cooking sheet and bake for about 30 minutes.

Want individual-size tarts?  Use a cup to cut into about 5 inch-size rounds.  Brush the rounds with softened margarine and sugar and press into tart pans.  Bake in a 450 degree oven for 12 minutes until lightly browned and crisp.  Fill with a fresh fruit filling and top with whipped cream.

Full of visual aids, color pictures, and a how-to guide of working with matzo in unordinary ways, Matza 101 starts where other traditional Passover cookbooks end.

Give your matzo skills a whirl.  Try these two dessert recipes our test-kitchen adapted from Matza 101. Chocoholics will adore the Passover Brownie Walnut Pie while lemon lovers must try the Passover Luscious Lemon Meringue Pie.

Check out this instructional video on how to cut matza in half without making a mess:

Felisa Billet writes on Jewish food from her home in Hollywood, Florida. Participate in her interactive culinary dialogue at kosher.com by sending her questions to editor@kosher.com