I had matzah lasagna today. Works just like noodles.
When dieting, Mrs Jewbacca is fond of making a little pizza using matzah as the crust. I “invented” that during poverty new leftenant duties it’s now a staple in the house.
The flour has to be guarded from moisture to be kosher. Wouldn’t that be pretty much all flour today?
I can see you are right, but I’ve never thought that, before.
It’s got to be a lot more mushy when in place of pasta, right? It would also have a slight flavor difference, with the browning of the bread that doesn’t happen with noodles before hand.
Interesting insight.
I use spelt matzah. It seems to agree with me better than regular matzah. But, with the seder’s romaine lettuce, plus the matzah, I still had indigestion today.
Today’s lunch was fried flounder fillet breaded with matzah meal and some absolutely delicious eggplant rollups stuffed with spinach. The latter were baked, not fried and were outstanding, with homemade tomato sauce.
Tonight, I made chremselach (matzah meal pancakes).
For Shabbos, I made chicken breasts coated with smoky babaganoush/paprika which were absolutely moist and delish, with roasted baby potatoes and beet/mushroom/avocado salad. For the seders, I had chicken soup with the soup chicken broken up in it (mmmm), sauteed zucchini with Cippolini onions, and no-sugar Jel for dessert. For the last days, I’m making Mediterranean Olive Chicken, Hearts of Palm Salad, potato salad, Tomato-Orange Turkey Meatballs, Carrot/Beet Slaw with Pistachios, and baked sweet potato. A feast fit for kings. I’m not suffering having to make things in accordance with Passover restrictions, and I strived to make healthy dishes. Not every dish is super-healthy, after all, it’s Passover, but most of them are.
We bought three kilos (2.2 pounds each) of matzah, and don’t eat it any other way than straight, or with a little salt or butter on top. Not just any matzah, either. These are hand made using flour carefully guarded against moisture from the moment it was reaped until it came out of the open-hearthed, stone, wood-burning oven. My wife had to have mizrahi (eastern matza), which is more tender and easier to chew, on account of her dental troubles. But we had three kilos total, close enough to those allegedly prodigious matza-eating Russians. They don’t impress me.