Matza Recipes 

Ashkenazic Cheese Matza (Geschmirte Matza)
Dairy
(6 servings)

1 pound softened cream cheese, or 8 ounces cream cheese and ¼ cup (½ stick) butter
½ cup sour cream or heavy cream
1 egg, lightly beaten
About 2 tablespoons sugar
1 teaspoon potato starch
6 matzas
About ½ cup milk
Cinnamon-sugar (½ cup sugar mixed with ½ teaspoon ground cinnamon)

1. Preheat the oven to 350 degrees. Lightly grease baking sheets.
2. In a large bowl, beat the cream cheese until smooth. Add the sour cream, egg, sugar, and potato starch and beat until smooth.
3. Dip the matzas briefly in the milk until moistened but not soggy, about 1 minute. Place the matzas in a single layer on the prepared baking sheets and thickly spread with the cheese mixture. Sprinkle with the cinnamon-sugar.
4. Bake until the cheese topping is set and lightly browned, about 15 minutes. Cut into squares while warm.

VARIATIONS
Substitute 1 pound gevina levana (Israeli white cheese) for the cream cheese and sour cream.



Sephardic Matza Turnovers (Borekas de Massa)
Pareve or Meat
(About 20 turnovers)

5 whole matzas
1 recipe spinach or other Sephardic filling
Matza cake meal for dredging
Egg wash (1 large egg beaten with 1 tablespoon water)
Vegetable oil for deep frying

1. Soak the unbroken matzas in warm water until semisoft but not soggy, 1 to 2 minutes. Drain and place on paper towels. Cut the matza into 3- to 4-inch squares.
2. Place a tablespoonful of the filling in the center of the squares. Bring one corner of the matza over the filling to form a triangle and press the edges. Dip in the cake meal, then the egg wash.
3. In a large skillet or pot, heat at least 1-inch oil over medium heat. In batches, add the turnovers and fry, turning once, until golden brown. Drain on paper towels.

Spinach Filling (Gomo de Espinaca)
2 tablespoons olive or vegetable oil
1 medium onion or 6 scallions, chopped
2 cups cooked and chopped spinach
2 large eggs, lightly beaten
½ to ¾ cup mashed potato, finely chopped walnuts, or grated hard, farmer, or feta cheese
About ½ teaspoon salt
Dash ground black pepper
2 tablespoons chopped fresh parsley or dash of grated nutmeg (optional)

In a large skillet, heat oil over medium heat. Add onion and sauté until soft and translucent (5 to 10 minutes). Let cool. Stir in remaining ingredients.



Sephardic Matza with Poached Eggs (Manouras)
Dairy
(4 servings)

2 cups boiling water
2 matzas, each broken in half
Olive or vegetable oil
Grated Parmesan or Romano cheese
4 poached eggs

In a shallow casserole, pour the water over the matzas and let stand until soft but not mushy, 1 to 2 minutes. Drain and place the matzas on serving plates. Drizzle with oil and sprinkle with cheese. Top each piece with a poached egg.



Sephardic Matza Fritters (Buenueloes)
Pareve

4 matzas, crumbled (about 3 cups)
3 cups boiling water
3 large eggs, lightly beaten
2 tablespoons matza meal
Pinch of salt
Vegetable oil for deep frying
Sugar syrup, cooled (recipe follows)
Ground nuts or sprinkle with cinnamon-sugar (optional)

1. Soak the matza pieces in water until softened, but not mushy, 1 to 2 minutes. Drain and squeeze out the excess moisture. Add the eggs, matza meal, and salt.
2. In a large pot, heat at least 1-inch oil over medium heat.
3. In batches, drop the batter in tablespoonfuls and deep-fry, turning once, until golden brown on all sides. Drain on paper towels. Dip the hot fritters into the syrup, letting the excess drip off. If desired, roll in ground nuts or sprinkle with cinnamon-sugar.

Sugar Syrup:
2 cups sugar, or 1 cup sugar and 1 cup honey
1 cup water
1 tablespoon lemon juice

In a medium, heavy saucepan, stir the sugar, water, and lemon juice over low heat until the sugar dissolves, about 5 minutes. Stop stirring. Increase the heat to medium, bring to a gentle boil, and cook until slightly syrupy and reaches the thread stage or 225 degrees on a candy thermometer, about 10 minutes. The syrup keeps in the refrigerator for several months.

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