matzoh crackers

Matzo (also spelled matzoh or matzah) is an unleavened flatbread traditionally eaten during Passover (Pesach), the Jewish holiday commemorating the Exodus from Egypt. Made from a simple dough of flour and water—without yeast, baking powder, or other leavening agents—matzo is baked quickly at high temperatures until crisp. The absence of leavening symbolizes the haste with which the Israelites fled Egypt, having no time to allow their bread to rise. Traditional hand-made matzo is perforated with small holes to prevent puffing during baking and to ensure even cooking.\n\nModern commercial matzo comes in various forms, including thin machine-made crackers, thicker hand-made varieties, and specialty versions using different grain flours. Traditional matzo is made exclusively from wheat flour and water, though contemporary production includes matzo made from spelt, oat, or other permitted grains for dietary considerations. The flavor is mild and slightly nutty, with a texture that ranges from crisp and delicate to dense and chewy depending on thickness and moisture content.

Matzo is central to Jewish Passover cuisine, traditionally eaten as the bread substitute throughout the eight-day holiday. It is consumed plain, crumbled into soups (matzo ball soup being iconic), layered in casseroles (matzo lasagna), broken into salads, or crumbled and mixed with eggs and onions to make matzo brei, a fried pancake. Beyond Passover, matzo serves as a crisp base for appetizers and can be topped with cheese, spreads, or other accompaniments. In traditional Seder (Passover dinner) settings, matzo holds ceremonial significance, with specific pieces designated for ritual consumption. Crumbled matzo (matzo meal) is used as a binder in matzo balls, as a thickener in gravies, and as a gluten-free alternative in some baking applications.