matzo meal

Matzo meal is a fine flour produced from ground matzo (matzoh), unleavened bread made from wheat flour and water without yeast, salt, or other leavening agents. Matzo is central to Jewish religious observance, particularly during Passover, when leavened grain products are prohibited. The production of matzo meal involves baking matzo sheets until crisp, then grinding them into a flour-like consistency. The resulting product is gluten-containing (derived from wheat), though matzo produced specifically for Passover is milled under strict supervision to prevent fermentation. Matzo meal has a slightly sweet, grain-forward flavor and a granular texture, ranging from coarse to very fine depending on the milling process.

Matzo meal is essential in Passover cooking and baking, where it substitutes for regular wheat flour in cakes, cookies, and breads during the holiday when leavened products are forbidden. It is commonly used to make matzo balls (kneidlach), the dumpling served in chicken soup, and serves as a binder and thickener in various Jewish dishes. Beyond Passover, matzo meal appears in some Eastern European Jewish cuisine and is occasionally used in gluten-aware cooking, though it still contains gluten. Its slightly grainy texture works well in pancakes, pancake-like preparations, and crusts. It can be mixed with potato starch, eggs, and seasonings to create lighter, airier baked goods.