matza meal <ref>matza meal may be bought in jewish grocery stores and many supermarkets</ref>
Matza meal is primarily composed of carbohydrates and provides dietary fiber, particularly in whole wheat varieties. It is a source of B vitamins and minerals such as iron and magnesium, though it is not notably high in protein compared to other grain-based flours.
About
Matza meal is finely ground matza (unleavened bread), produced by milling sheets of matza into a flour-like powder. Matza itself is an ancient unleavened bread traditionally made from wheat flour and water, baked quickly to prevent fermentation, and holds significant religious and cultural importance in Jewish cuisine, particularly during Passover. Matza meal retains the characteristics of its parent ingredient—it is gluten-containing (in wheat varieties), slightly granular in texture, and neutral in flavor with a faint toasted quality. The meal may be made from white matza (refined) or whole wheat matza (retaining bran), with fine and medium grinds commonly available. The production process involves breaking matza sheets into pieces and grinding them to a powder, without additional processing or additives in traditional preparations.
Culinary Uses
Matza meal functions as a binding and thickening agent in Jewish cuisine, particularly during Passover when wheat flour is forbidden. It is used to prepare matza balls (kneidlach), the iconic dumplings served in chicken soup, as well as in cakes, cookies, and savory coatings for fried foods. The meal absorbs liquids readily and provides structural support in batters and dough-like preparations. Beyond Passover applications, it appears in pancakes, pie crusts, and as a breadcrumb substitute in meat preparations. Its neutral flavor allows it to integrate into both sweet and savory dishes without dominating other ingredients.