Matzah Calories

People eat matzah during Passover to remember the Israelites leaving Egypt before their bread dough had time to rise. It replaces leavened bread during the holiday and is also used in dishes such as matzah ball soup.

Traditional matzah is made from flour and water, with no leavening agent. Passover matzah is prepared and baked quickly so the dough does not have time to rise; some varieties may use different grains or production methods.

Matzah is made by mixing flour and water, rolling the dough thin, perforating it, and baking it quickly. For traditional Passover matzah, the rapid preparation and baking help prevent fermentation and rising.

Matzah is baked thin and perforated so steam can escape instead of puffing up the dough. The quick bake also dries it into a crisp sheet; the pattern and size of the holes vary by brand and style.

Matzah is the whole crisp flatbread, while matzo meal is matzah ground into crumbs. Matzo meal is commonly used for matzah balls, coatings, and recipes that need a dry binder.

Briefly dip matzah in water to soften it, then gently blot away excess moisture. Use it promptly in dishes such as matzah brei; soaking it too long can make the fragile sheets fall apart.

Matzah works in matzah brei, matzah ball soup, and crisp coatings made from crushed pieces. You can also layer it into matzah lasagna or use matzo meal in place of breadcrumbs, adjusting the amount to suit the recipe.

Keep opened matzah in an airtight container in a cool, dry place. Moisture quickly takes away its crispness, so reseal the package or transfer the sheets to a container; follow the package date for freshness.

Yes, matzah can be frozen in a tightly sealed, moisture-proof bag. Let it come to room temperature while still sealed to limit condensation; it may be more prone to breaking afterward, but remains useful for cooking.