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December 9, 2005

Matzo: The Bread of Creativity

March 28, 2007 02:26 PM EDT

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This week, all over the world, boxes of Matzo appeared on store shelves. Matzo, the ancient unleavened bread used for Passover, becomes the bread of affliction for the Passover Seder.

Traditionally, matzo's fame originates in the story of the Exodus of the Israelites from Egypt. Although the Passover story is not found in the Torah (known to Christians as the Old Testament), it is a traditional time of remembrance for Jewish families.

Matzo, a simple flatbread made with just flour and water, endures a complicated maturing process. From the planting of the grain, rabbis monitor the crop insuring no fermentation takes place at any time in the growing or harvesting seasons. Timing is everything.

In the story of Passover, told around tables worldwide as part of the Seder meal, matzo becomes the main character as the Bread of Affliction. You could say that it is the original fast food.

In their haste to leave Egypt, the Israelites lacked time to wait for the bread to rise and carried it with them for sustenance as they fled. The recipe for matzo remains the same today as it did in ancient times: unfermented flour and water. Knead and bake within 18 minutes until crisp. That's it.

The time limit prevents leavening to occur and is only suitable for Passover if the rabbis monitor the process. The flour can be wheat, spelt, barley, rye or oats.

In my kitchen, however, matzo is the bread of creativity. With a little imagination, the matzo cracker's uses are endless. A board of matzo becomes the base for a pizza with melted cheese and oven roasted tomato topping, decorated with fresh basil.

Matzo substitutes very well for noodles in a lasagna recipe or even broken into pieces and used in place of macaroni for a Matzo-roni and cheese dish.

Softening matzo in milk or water allows the board to be rolled for enchiladas or folded for tacos. The softened boards blend well into many strata recipes in place of cubed bread.

One of my favorite uses for matzo is as a replacement for panko breading. Simply break a board of matzo into a food processor or blender and grind it into fine granules. It can be used to coat meats, fish, vegetables or chicken. I usually add a bit of seasoning to it as well.

Matzo's versatility carries it through the spectrum of foods from appetizer to soup to main courses and even dessert. Ground matzo replaces flour in cake recipes as well as matzo balls for soup. Although an all-time favorite in my house is a chocolate-coated matzo drizzled with caramel sauce and a touch of strawberry coulis.

In my kitchen, Matzo becomes a miracle food with a thousand uses. It's not just a dry cracker.

Matzo Crusted Fish
(4 servings)

4 white fleshed fish fillets, approx. 6 ounces each
½ teaspoon salt
freshly ground pepper to taste
2/3 cup crushed or ground matzo
¼ cup Italian parsley
¼ cup chopped chives
3 tablespoons chopped almonds or pecans
2 tablespoons finely chopped thyme, rosemary or basil
Squirt of one half lemon
2 eggs, lightly beaten
olive oil

Season the fish fillets with salt and pepper. Set aside.
Place 1/3 cup of matzo on a plate. Reserve for first coating.
Mix the remaining 1/3 cup of matzo with the parsley, chives, nuts and herbs.
Add the squirt of lemon.
Gently whisk in the eggs.

Heat olive oil in a large skillet over medium-high heat.
Coat the fish in the ground matzo, covering the entire fillet.
Dip the matzo coated fish into the egg mixture.
Coat the fish a second time in the ground matzo.
Add the fish to the oil and fry, turning once, until the fish is lightly browned and crispy. The takes about 4 to 5 minutes for a thin fillet to cook.
Drain on a paper towel lined plate. Transfer to serving platter and serve.

This dish goes well with fresh green salad, some roasted asparagus and oven-browned spiced potatoes.