Not your Mama's Matzah!!!!
Josephus’s Homemade Matzah
Works
of Flavius Josephus
Makes Two -Three
round Matzah’s
Josephus
Flavius was a famous Jewish historian of the first century at the time of the
Second Temple destruction. If Josephus
had come across this Matzah recipe, he would have included it in
his writings.
2 Cups of Bread Flour ( or 2 cups of
your favorite non-gluten flour)
½
Tsp finely ground fresh pepper
2 Lg eggs slightly beaten
1½ Tbl Honey
1 Tbl Olive Oil
¼
Cup Water
1 Lg Onion finely chopped (size of
corn kernels)
(Roasted Garlic optional)
Kosher Salt
Cheese Cloth
Some more Olive Oil on the side
Optional- Use Schmaltz and Gribenes. Saute your onions in Schmaltz and add your Gribenes to the final dough recipe.
Optional- Use Schmaltz and Gribenes. Saute your onions in Schmaltz and add your Gribenes to the final dough recipe.
Preheat your oven to 500
degrees. If you have a pizza stone use
it. Alternatively, use some unglazed ceramic
tiles. Use a cookie tray if you do not
have any of the above.
Sauté the Onion
in some butter and olive oil on a very small flame until the onions are
caramelized. The onions should be very dark in color but not burnt. When you initially toss in your onions add
some
Kosher Salt to the onions (½ tsp), which will help draw
out some of the moisture. After several
minutes, toss in about ½
tsp of sugar, which will help with the caramelizing.
An optional technique that I use to
drain the Onions is to put them in cheese cloth. After they have cooled
slightly squeeze out the remaining moisture and oil/butter. In addition
I make the onions the day before and after I have squeezed all I can I put them in a sieve weighed down with something heavy and refrigerate till the next day so I can get out every last bit of moisture and oil/butter.
I make the onions the day before and after I have squeezed all I can I put them in a sieve weighed down with something heavy and refrigerate till the next day so I can get out every last bit of moisture and oil/butter.
To your beaten eggs add the pepper,
Honey, Olive Oil, water, and caramelized onions (mix thoroughly especially if
onions were refrigerated over night). In
a large bowl toss in 1½
cups of the flour, make a well and add your egg mixture. Make your Matzah dough and use the reserved ½ flour to
bring the dough together. You may need
more or less flour depending on the humidity of your kitchen. Knead your dough for about 8-15 minutes until
it springs back when you shove your thumb into it. Cover the dough with plastic wrap and let
rest for about 15 minutes. Resting the
dough will relax the gluten and make it easier to roll out. Using a rolling pin roll out your dough to
your desired shape and size. Take a fork
and pierce the dough making sure to go all the way
through. Do this on both sides and make sure you cover the whole Matzah full of holes. Using a pastry brush lightly brush dough on one side with olive oil and sprinkle with just a little bit of kosher salt and transfer using a Pizza Peel ( I pierce and prepare
dough on the Pizza Peel for easy transfer). If you plan to use a cookie sheet, make sure
to use parchment paper. If using a pizza
stone you will need to cook it about 3-5 minutes and if you’re not
using a stone it might require a longer cooking time.
through. Do this on both sides and make sure you cover the whole Matzah full of holes. Using a pastry brush lightly brush dough on one side with olive oil and sprinkle with just a little bit of kosher salt and transfer using a Pizza Peel ( I pierce and prepare
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