matzah meal
Matzah meal is primarily carbohydrate-based with minimal fat and protein; it is naturally free of leavening agents and contains no gluten when produced from pure matzah. It provides limited micronutrients unless enriched with vitamins or potato starch.
About
Matzah meal is a flour-like powder produced by grinding matzah (unleavened bread) into fine or medium granules. Matzah itself is a crisp flatbread made from only flour and water, traditionally produced for the Jewish Passover holiday to commemorate the exodus from Egypt. The grinding process creates a versatile product that retains the unleavened character of its source ingredient. Matzah meal exists in two primary textures: fine meal (nearly flour-like) suitable for coating and baking, and medium meal with slightly larger particles. It may be further processed into matzah flour, which is more finely ground, or potato starch-fortified varieties marketed specifically for Passover use.
Culinary Uses
Matzah meal serves as a gluten-free and unleavened flour substitute in both Jewish and contemporary cuisine. It is primarily used during Passover to prepare baked goods, binding agents, and coatings that comply with holiday dietary restrictions. Common applications include matzah balls (the dumplings in Jewish chicken soup), cakes, cookies, pancakes, and fish coatings. Beyond Passover, matzah meal functions as a binder in meat patties and vegetable fritters, and as a thickening agent in sauces. Its neutral flavor and crisp texture make it adaptable to both sweet and savory preparations, though it produces denser, less elastic results than wheat-based flours due to the absence of gluten.