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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. continued

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Jewish Cracker Recipes
  • 4 eggs
  • 3/4 cup sugar
  • 5 tablespoons cocoa
  • 2 teaspoons vanilla extract
  • 1/2 cup oil
  • 2 packages graham crackers
  • 1 cup orange juice
  • chocolate sprinkles
In a mixer, beat eggs, sugar, chocolate and vanilla extract. Add oil gradually without stopping the mixer, until it forms a cream.

Pour the juice into a bowl. Dip the one cracker at a time into the juice. Cover the bottom of a medium sized pan with these crackers. Spread a layer of cream on the crackers. Put another layer of wet cookies and on them another layer of cream. Continue like this finishing at the top with a layer of cream. Sprinkle the top with sprinkles and put it in the refrigerator.

 

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Jewish Crackers - Jewish Cooking -- Jewish Recipes -- Kosher Recipes 2013