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Matzo
(also Matzoh, Matzah, Matza, Hebrew
מַצָּה mazza) is a Jewish food
item made of plain flour and water, which is not allowed to ferment
or rise before it is baked. The result is a flat, crispy, cracker-like
bread.
Jewish Soups Recipes:
Besides the very popular dish of groats called krupnik, and many other
grit soups, which are also common among non-Jews, there are still a
number of soups which are more or less characteristically Jewish. The
soup into which "kneidlach" (= "knoedel," dumplings) are put, is the
dish used most often on Saturdays, holidays, and other special
occasions, particularly at Passover, when it corresponds to the "mazzah
kloes" of western Europe. The expression "Me meint nit di Haggadah nor
di kneidlach" (It is not the Haggadah that we like so much as the
dumplings) owes its origin to the great favor this soup has attained
among the Jews of eastern Europe. The kneidlach in most cases are made
by grinding mazzahs into flour, and adding eggs, water, melted fat,
pepper, and salt.
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