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Apr 05

Matzah Celebration

Our Matzah time-keeper snapped a photo of me checking the matzah in the oven.

Our Matzah time-keeper snapped a photo of me checking the matzah in the oven.

Chopping raisins and dates for Charosset.

Chopping raisins and dates for Charosset.

Sticky charosset and crunch matzah!

Sticky charosset and crunch matzah!

 

 

After 10 weeks of serious investigation of the Exodus story, our final week of preparation for Pesach was a little more lighthearted. Anafim (Branches, 3rd and 4th grade) spent last week cooking! We learned about how the Jews of Cochin, India celebrated–cleaning for months and then making matzah together as a community. On יום שני (Yom Sheni – Monday), we tried our hand at making matzah ourselves.

On יום שלישי (Yom Sh’lishi – Tuesday), with a little more time, we also made a sticky charoset with dates and raisins.

Anafim had fun celebrating and cooking together, and everyone was surprised by how easy the matzah-making was!Matzah PIc

These were the recipes we used: 

Matzah:

Ingredients

  • 4¼ cups all-purpose flour, plus more for rolling out
  • 1 cup warm (110 degrees F) water, plus more for brushing
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more for sprinkling

Instructions

  1. Preheat the oven to 500 degrees F, and place two baking sheets inside so that they are nice and hot.
  2. Combine your flour, 1 cup of warm water, 2 tablespoons of olive oil, and 1 teaspoon of kosher slat in a large bowl.
  3. Divide the dough into small balls, then one at a time, roll the balls out into sheets as thin as you possibly can onto a lightly floured surface. It helps to place the dough between two pieces of parchment or wax paper so that the dough doesn’t stick to the counter. If your dough is too sticky, add a bit more flour to the dough.
  4. lightly poke holes into each piece of rolled out dough.
  5. Bake for 3 minutes or so on each side, until the matzo is golden brown and slightly bubbly. Repeat with the remaining dough.

CHAROSET FROM COCHIN, INDIA

 

1/2 lb. dark raisins

1/2 lb. baking dates

2 tablespoons sesame seeds

1 cup sugar

1/4 cup wine vinegar

1/4 teaspoon salt

1 cup water

Cut all incredients small and mix together.

Simmer over low heat for half an hour.

Cool. 

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