Matzah Recipe

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Matzah / Unleavened Bread Ashkenazic Recipe 

My Matzah edited


  • 3 Cups All Purpose Flour Wheat Flour (My all purpose flour does not have any leavening agents… might want to check if you are planning to use it).
  • 3 TBSP olive oil
  • 2.5 TBSP Honey
  • 2 Eggs
  • 1/2 Cup Warm Water
  • 1.5 tsp Salt


Preheat oven to 450

Combine the dry ingredients in a medium bowl.  Add eggs, oil, honey and water to the flour mixture and knead until smooth.


Matzah balls edited 2



Divide and, with hands greased with olive oil, form into golf-ball sized sections.





Matzah rolled out edited



On a floured surface, roll each ball into flat, round circles.  We roll the Matzah balls out flat with a glass … if you have never done this, try it!  You will understand how much easier it is when working with smaller dough pieces than using a rolling pin!   LOL!




Matzah Pricking edited


If you would like the dough to be crispier, (more like crackers) prick holes in the surface with a fork; if you want a thicker flat bread (which is great for sandwiches) do not prick the dough.  Since this is for the Pesach meal, we wanted  ours to be pricked for this batch.



Matzah Hot out of the Oven edited


Place on a pan or stone in the oven and bake for 10 minutes.  Keep checking and flipping them every three or so minutes.






UPDATE 3.27.13 Added 6 cloves of minced garlic and 1/2 small onion chopped fine to the recipe using whole wheat flour.  Added about 3 tablespoons more olive oil and WOW, it is fabulous!  We will be making this regularly!

Until next time…. Shalom!!!!  Chag Sameach!  

Pesach / Passover Crock Pot Brisket

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We have cooked this recipe several times and we all love it…. And I especially love how easy it is to cook 🙂   We will be having this after our Passover Seder.  This is from Fix-It and Forget-It Cookbook.  I’ll post my pictures after Pesach!



Goodtime Beef Brisket, Page 99

  • 3.5 – 4 lb Brisket
  • 1 can of beer (can’t use beer!!  Here is a substitution chart)
  • 2 cups tomato sauce
  • 2 tsp prepared mustard
  • 2 TBSP balsamic vinegar
  • 2 TBSP Worcestershire Sauce
  • 1 tsp garlic powder
  • 1/2 tsp ground allspice
  • 2 TBSP brown sugar
  • 1 small bell pepper chopped
  • 1 medium onion, chopped
  • 1 tsp salt
  • 1/2 tsp pepper

1.  Place brisket in slow cooker

2.  Combine ingredients and pour over meat.

3.  Cover and cook on low 8-10 hours.  Be sure to baste constantly to keep moist.

4.  Remove meat from sauce.  Slice very thin.


That’s it!  I’ll post a picture from the web until I get mine uploaded.

Chag Sameach!  Shalom!