Matzah - what is this? Matzah - the recipe

Bread is an international dish. Each race or nationality has its variety. And here it does not matter which source is baked this product: maize, rye, wheat or breadfruit. The main thing is that all nationalities have a dish made of flour, which is given special significance. But only Jews take such an important role to their bread and are so sensitive to both its composition and its preparation.

Impartial description

From the perspective of a non-Jew, matzah - what is it? Thin, fresh, dry cakes that have absolutely no taste, and even from the very beginning (for Russian, and European flavor) are stale. They should be baked without yeast, without eggs, without oil (even vegetable oil, and even to lubricate the frying pan), and at the exit of such breads should be pale, thin and brittle. And if in recent years the same lavash has been replaced by the usual loaves and loaves, the Jewish matzah is not very tasty, probably even for the Jews themselves, and can only deceive those who are diligently losing weight. However, it is filled with a deep sacral meaning, in connection with which it is not just a food product.

Correct matzo

If we remember what is real matzah, that it is not only very lean bread, but also part of the Jewish religion, we must respect the traditions of its preparation. So, the flour from which these tortillas are made must "know how" to wander, but with her abilities, she should not be allowed to do this. That is, as a basis suitable rye, barley, polba, oats, wheat. But almost always matzah is made from wheat flour.

Three kinds of Jewish bread

In fact, there are as many as four varieties. However, the chametz is a very special case. It does not carry a semantic load, because it is prepared with the use of yeast and other ingredients, in addition to flour and water. That is why it is forbidden not only to eat chametz, but also to have it in the house during the entire week of Pesach. This distinguishes its composition from the dough, from which matzah is prepared (that this dough should be extremely fresh, they have already understood everything). And if you take into account only bread, prepared in a no-yeast way, then you can divide it into categories as follows.

The main criterion for the fact that this matzah is suitable for Easter, that this culinary product is made according to all the requirements, is flour. The grain from which it is ground must be closely monitored from the moment of harvesting. Bread, corresponding to these strict requirements, is called matzo shmur, that is, saved, preserved. This is an exclusively festive, solemn version.

If vigilance begins after grinding grain into flour, baking from it is considered as if everyday. Special requirements to it are not presented, and even there are certain indulgences inadmissible for sacred bread.

And the last view is matza ashira, that is, a rich matzah. What is it? Bread, dough for which is kneaded without water, but with butter, wine, eggs, honey. It is no longer too kosher, it can be either weak old people, or seriously ill, or children. Even pregnant women can use it only in case of heavy gestation.

For industrial bread rules also follow

Technical progress has generated serious controversy: is it possible to bake matzo in a factory? The orthodoxes believed that the machine grinding of grain into flour leads to saturation with water, and in this connection fermentation can start, and matzah will turn out to be already wrong. Given that even salt in the dough is not added (and it is not a provoker of fermentation, so it's just a vigilance), such a harsh approach does not cause surprise. In modern production, the kneading test for matzo stops after 18 minutes to prevent possible fermentation.

Matza at home

If you want to taste Jewish bread, or you need it for cooking other dishes, it is not necessary to look for a store selling matzah. Its recipe is extremely simple, and even the inept masteress will quickly master it. At 3 kilograms of flour will go 5 liters of water, and from the products you will not need anything else. The flour is sieved and poured with a mound, on top of which a depression is made. In it, slowly, a thin stream of water pours, and necessarily cold. The dough is kneaded very quickly (remember: the entire process is only 18 minutes!). This rule also has a technical rationale: the fresh dough dries quickly, you linger - you will get dead crusts throughout the structure of the dough. Flakes are very thinly rolled out on a flour-poured table. The thinner, the more authentic the matzah. The fork is made nadkola, and the sheets are spread out on a baking sheet. If you still did not know how to make matzo, remember: the oven should be warmed up in advance, not to exceed the limit of 18 minutes. Bake cakes literally for 2-3 minutes: the dough does not contain "heavy" ingredients and is rolled very thinly.

It's not just bread ...

Matzo is not very tasty. However, it is used not only in the form of flat cakes; There is flour from this bread product, on the basis of which simple culinary masterpieces are obtained. However, there are also dishes from matzo that will satisfy even the most demanding taste. Let us mention, for example, "Matzyki." They take 5 sheets of matzo, 8 eggs (half cook, half left raw), melted cheese, boiled in a potato coat and fried onions. Boiled eggs, cheese, potatoes and fried onions are passed through a blender. Matsu should take a minute to hold it over the steam so that the leaves soften. Then there is sandwiching: a plate of matzo - a layer of stuffing - a plate of matzo, etc. Jewish bread is better to smear with mayonnaise, but not necessarily. The resulting "cake" is cut into pieces, each of them dipped in a whipped raw egg and fried in a pan. You can sprinkle the cut pie with grated cheese and bake in the oven. In general, the filling for such a snack can be anything - a fresh dough matzah is compatible with all products.

For example, you can please the children with a delicious and quick cake. For him, out of 5 plates of matzah is left only one, and the rest are broken. Jam is divorced by boiling water and poured into debris. While the syrup is absorbed, the sugar is combined with the sour cream. The form for the cake is covered with a film (food, naturally), filled with a mixture of impregnated matzo and whipped cream with sugar. Top is laid on top of matzo. All this stuff is cleaned in the refrigerator for an hour or two, then turns to make matzah the bottom, the film is removed, and the whole product is sprinkled with grated chocolate (chopped nuts, whipped cream, candied fruits). Your children will be happy!