Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Homemade Matzo

Share
avatar
Lobo
Moderator
Moderator

Posts : 21827
Thanked : 1017
Join date : 2013-01-12

Homemade Matzo

Post by Lobo on Thu 11 Feb 2016, 10:18 pm


Homemade Matzo


Read Reviews

Write a Review
Prep Time: 25 minutes
Cook Time: 5 minutes
Servings: 8
Superior in taste to the store-bought variety, homemade matzo is quite easy to prepare. Use it to make Chef Michael Solomonov’s Brisket with Spiced Coffee and Charoset Juice, which layers the braised meat between pieces of matzo in a casserole dish.



  • Printer Friendly Version






  • 169

Ingredients:


  • 2 cups all-purpose flour, plus more for dusting
  • 1/2 tsp. salt
  • 3/4 cup water, plus more as needed

Related Recipes


  • Brisket with Spiced Coffee and Charoset Juice >

Directions:

Preheat an oven to 500°F.

In the bowl of an electric mixer fitted with the dough hook, combine the flour and salt and beat on medium speed for 1 minute. With the mixer running, add the 3/4 cup water a little at a time, beating until the mixture reaches the consistency of a pizza dough and adding more water as needed. When the desired consistency is reached, continue beating on medium speed for 3 minutes more. Immediately shape the dough into 16 balls; do not allow it to rest.

On a floured work surface, roll out the dough balls about 1/8 inch thick and place on baking sheets. Bake until the matzo is lightly browned and crispy, 3 to 5 minutes. Makes 16 pieces; serves 8.

Recipe by Chef Michael Solomonov, Zahav, Philadelphia.

    Current date/time is Mon 27 Mar 2017, 5:25 pm