Matza meal

Tired of fried matza? Try these easy meatless recipes for both kids and adults.

Matza Lasagna 311 (photo credit: Gilad Larom)
Matza Lasagna 311
(photo credit: Gilad Larom)
Oren Becker of Bleecker Bakery suggests recipes that will keep everybody happy during the week of Pessah.
Makes 4
Try this easy lasagna that is based on matza instead of pasta and is a huge success with the kids.
✔ 8 wet matzot
✔ 2 eggplants, sliced
✔ 250 gr. 9% white cheese
✔ 200 gr. grated yellow cheese
✔ 4 tomatoes, cubed
✔ Salt and black pepper
Bake eggplant for 20 minutes in a pre-heated 180ª oven. Oil a loaf pan and place one matza inside pressing it into the pan. Mix half the yellow cheese with the white cheese and spread on the matza. Arrange a layer of the baked eggplant over the cheese and arrange one layer of tomatoes on top. Repeat layering until the pan is filled. Bake at 170º for 25 minutes.
Remove from oven, spread the rest of the yellow cheese on top and return to the oven for 10 more minutes.
✔ 6 wet matza
✔ 1 can halved pears, strained
✔ 100 gr. Roquefort or any other sharp cheese
✔ 5- gr. walnuts, shelled
✔ Pinch nutmeg
✔ Pinch black pepper
Heat oven to 180º. Blend pears, nuts and cheese into a smooth mixture. Place wet matzot in a 20-cm. round springform cake mold, making sure they cover the mold bottom and sides, leaving one or two for the top. Pour mixture in and cover with leftover matza. Bake in the preheated oven for 20 minutes. Let stand 10 minutes before serving.
Recipe by chef Israel Aharoni, courtesy of Tekoa Farms.
✔ 2 Belgian endives
✔ 1 bunch garden arugula leaves
✔ Whole basil leaves
✔ 150 gr. blue cheese
✔ 1⁄2 cup crushed nuts
✔ 4 peeled pears (preferably red pears)
✔ 4 cups water
✔ 1 cup sugar
✔ Peel and juice of one lemon Dressing
✔ 1⁄4 cup olive oil
✔ 3 Tbsp. raspberry vinegar
✔ 1 crushed garlic clove
✔ 1 tsp. mustard
✔ 1 Tbsp. finely chopped asphodel
✔ Salt, ground black pepper
Separate the endive leaves. Boil water, sugar, lemon juice and lemon peel. Place pears in the water and cook for a few minutes until they soften. Strain the pears, cool and quarter.
Place salad leaves in a bowl, pour dressing and toss with clean hands. Take out and arrange in the middle of a serving dish, arrange pears around. Crumble the cheese, mix with nuts and sprinkle on the salad.
Recipe by chef Israel Aharoni, courtesy of Tekoa Farms.
✔ 6 endives
✔ 30 gr. butter
✔ 6 garlic cloves, slightly pressed
✔ Salt, ground black pepper Sauce:
✔ 50 gr butter
✔ 1 Tbsp. fresh thyme
✔ 2 cups freshly squeezed orange juice
✔ 2 finely chopped shallots
✔ Salt, ground black pepper
Prepare the dressing: boil the orange juice, thyme and shallots and reduce to a cup of liquid. Add butter while stirring until the texture is homogeneous.
Slice the endives lengthwise, sprinkle with salt and pepper. Heat oven to 220º. Melt the butter in a pan, add the endives and braise until slightly golden. Transfer to a baking dish, pour sauce on top, cover with foil and bake for 10 minutes in the oven. Remove the foil and continue cooking for another 10 minutes until the endives are browned. Serve warm with ground salt on top.
Optional: sprinkle roasted sesame seeds before serving.
The cultured endive was discovered accidentally 200 years ago by a Belgian farmer. In those days, the roots of the endive plant were used for making a coffee-like beverage, and the leaves were discarded since they were considered too bitter for eating. The farmer, who kept the root in his dark and damp basement, discovered a few of the roots grew a secondary white sprout. He tasted the sprouts and a new salad vegetable was born.
The endive soon became the national crop of Belgium. In Israel the Tekoa Farms are the only growers and distributors of endive, which is delicious both fresh and cooked.
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