Favorite Matzo/Matzah

[Pam R]

Every year I bring in approximately 20 varieties of matzo, hoping to make all of my customers happy. We bring in several brands -- both Israeli and American (this year: Osem, Aviv, Jerusalem, Yehuda, Yarden, Streit's & Manishewitz). Then there are the different varieties: plain, 'lite', extra bran, whole wheat, spelt, organic spelt, egg, machine made AND handmade shmura.

Some people buy the same matzo every year, others are swayed by price or other issues. I always snag a couple of boxes of the Streit's spelt (I haven't had an Israeli spelt matzo that compares to it).

Which one(s) will you be using this year? Do you always have the same type or do you mix it up a bit? Any new ones out there -- and has anybody spotted the Streit's gluten-free oat matzo this year?

[feedmec00kies]

Rakusen's matzoh is absolutely my favorite and, my opinion, the best one (at least of those I've had). Only problem is that it's a little harder to find because it's a British brand, so I'm going to ask my parents to buy me a few boxes again this year; they seem to be able to get it every year at one of the stores near them.

[mbhank]

I grew up on Manishewitz Egg Matzos and I have never found another one as good.

Just like it took years for me to adjust to a dry wine after Manishewitz Concord Grape. :rolleyes:

[weinoo]

I think I've had a matzo epiphany with Streit's Passover Whole Wheat Matzos. They actually have a nice, wheaty flavor (compared to regular matzos), and are apparently good for you too - with 4 grams of dietary fiber in each 110 calorie matzo.

Makes for a fine base for hummus or baba ghanoush or even some soft, spreadable goat cheese I recently bought.

[Pam R]

I still like Streit's spelt matzo, though Yarden was a new & good one this year.

Around here, people seem to buy more Israeli matzo than American. For some reason the Israeli prices are much better than American, so that may be part of it.

I hope I'll be able to get my hands on the Oat matzo next year -- anybody try it?

[Shel_B]

I bought a couple of boxes of Holyland Matzo (http://estouest.blog.lemonde.fr/files/2007/03/holylandmatzos.1174436055.jpg) that Trader Joe's was carrying. The price was about 1/3 the price of Streits or Manischwitz, and the matzo was nice and crispy. It held up very well to making matzo brie, which was the intended purpose of the purchase. It was also pretty strong, holding up well to spreading with butter or cream cheese - it didn't break as easily as some other matzohs I've tried. I really like the crisp, firm texture.

Edited April 22, 2010 by Shel_B (log)

[Pam R]

I haven't seen Holy Land up here, but I'll keep an eye open for it next year. Assuming by the name that it's Israeli, it makes sense that it's 1/3 of the price.

[Shel_B]

Assuming by the name that it's Israeli, it makes sense that it's 1/3 of the price.

Yes, it's Israeli. I think it's the same brand that the local TJ's have been carrying for the past few years.

[weinoo]

The Jewish holiday of Passover is rapidly approaching. That means, at least in my neighborhood, and in many others, matzo starts appearing in stores in great numbers.

Now, when I was a kid, there were basically two kinds of matzo: egg and plain.

Now, as an adult ( ), I find literally dozens of different matzos in the stores. Every year, there are more and more.

The classic, whole wheat, everything, egg, onion, garlic, egg and onion, garlic and onion, etc. etc. etc.

So - what's your favorite? Brand? Style? Whatever.

[Mjx]

. . . .classic, whole wheat, everything, egg, onion, garlic, egg and onion, garlic and onion, etc. etc. etc. . .

Okay, but: is there a kind that doesn't taste mostly like cardboard, and stick to the roof of your mouth? If there is, that would get my vote!

[BeeZee]

I'm a purist, I like plain matzoh, preferably with a smear of whipped cream cheese. I can't say I've noticed much difference between the commercial brands (I know some people probably have brand loyalty, I get whatever brand the supermarket is giving me for free with my $50 purchase ). Whole wheat which is made with apple juice instead of water tends to not taste as "dry". I bought spelt matzoh last year and it wasn't markedly "better" in any way. My late uncle used to go into Brooklyn and get schmura (sp?) matzoh which is hand made and usually more of a round/irregular shape, and tends to be close to burnt. Interesting in smaller quantities.

At the end of the day...it's pretty much edible cardboard no matter what.

[Shel_B]

I prefer the plain matzoh - always have. Over the years I've become accustomed to matzoh imported from Israel. The ones I've tried seem to be a little more crunchy than the more typical US made matzohs, like Streits and Manischewitz. And, if I recall correctly, one of the US made matzoh brands contains ingredients other than the traditional flour and water. In addition, they're more expensive than the imported brands I've tried, and contain fewer matzohs.

Plain matzoh seems to be a better choice for making matzoh brei (did I spell that correctly?), which I love making for Toots a couple of times a year.

...Shel

Edited March 20, 2013 by Shel_B (log)

[Jason Perlow]

The Jewish holiday of Passover is rapidly approaching. That means, at least in my neighborhood, and in many others, matzo starts appearing in stores in great numbers.

Now, when I was a kid, there were basically two kinds of matzo: egg and plain.

Now, as an adult ( ), I find literally dozens of different matzos in the stores. Every year, there are more and more.

The classic, whole wheat, everything, egg, onion, garlic, egg and onion, garlic and onion, etc. etc. etc.

So - what's your favorite? Brand? Style? Whatever.

Chabad-certified Schmurah. Because nothing screams exclusivity and Jewish wealth like the need to spend 21+ dollars a pound on shit that tastes like building material.

http://www.chabad.org/holidays/passover/pesach_cdo/aid/265986/jewish/Order-Matzah-Online.htm

[weinoo]

One of my first blog posts was about Streit's matzo factory, located on the corner of Rivington and Suffolk streets for the last 90 or so years.

A hot from the oven matzo stays hot for about one minute on a chilly night. And it's good for about one minute - I mean, without butter, cream cheese, salt, etc. it's basically a bad cracker.

[weinoo]

The Jewish holiday of Passover is rapidly approaching. That means, at least in my neighborhood, and in many others, matzo starts appearing in stores in great numbers.

Now, when I was a kid, there were basically two kinds of matzo: egg and plain.

Now, as an adult ( ), I find literally dozens of different matzos in the stores. Every year, there are more and more.

The classic, whole wheat, everything, egg, onion, garlic, egg and onion, garlic and onion, etc. etc. etc.

So - what's your favorite? Brand? Style? Whatever.

Chabad-certified Schmurah. Because nothing screams exclusivity and Jewish wealth like the need to spend 21+ dollars a pound on shit that tastes like building material.

http://www.chabad.org/holidays/passover/pesach_cdo/aid/265986/jewish/Order-Matzah-Online.htm

Hey - have you seen the cost of a lulav and an etrog lately ?

[Alex]

I'm a purist, I like plain matzoh, preferably with a smear of whipped cream cheese.

That's "schmear." Otherwise it doesn't taste the same. ;-}

I'm a purist, too. I also prefer plain, and the brand (usually Streit's) that's in my local supermarket's post-Passover half-price sale. I like using it as a hummus transport vehicle.

Edited March 20, 2013 by Alex (log)

[Joe Blowe]

First of all, I am not a Jew. I just play one on TV

I picked up a box of Holyland Matzo (made in Israel) from my local TJ's last week for 2 bucks. My favorite el cheapo matzo to date -- nicely browned all over, with nearly burnt edges. As with nearly all baked goods, I'm all about the burn!

[Katie Meadow]

For a seder I like plain, since I mainly eat it with haroset and horseradish which has enough flavor to make even the box taste good. But for matzoh brei I've always thought onion was a good choice. I would be hard pressed to want to pay for artisanal matzoh, if such a thing exists.

[Jason Perlow]

To me this is not even a question of what flavor of matzoh. Or brand. Most matzos suck. It is, by definition, DESIGNED TO SUCK. It is a bread of AFFLICTION.

That being said, for me to tolerate it, unaltered (such as transformed into Matzo Brei or into a kugel) I like mine crisped up in the toaster with some char on it. Because we're talking about white flour with no intrinsic flavor characteristics. So I like whole wheat and whole grain, because it handles toasting better.

Edited March 22, 2013 by Jason Perlow (log)

[Jason Perlow]

I also have to defer to the President on this issue.

http://media.talkingpointsmemo.com/slideshow/obama-middle-east-trip/1-297523?ref=fpblg

[Katie Meadow]

To me this is not even a question of what flavor of matzoh. Or brand. Most matzos suck. It is, by definition, DESIGNED TO SUCK. It is a bread of AFFLICTION.

That being said, for me to tolerate it, unaltered (such as transformed into Matzo Brei or into a kugel) I like mine crisped up in the toaster with some char on it. Because we're talking about white flour with no intrinsic flavor characteristics. So I like whole wheat and whole grain, because it handles toasting better.

I'm going to toast the living daylights out of my next matzoh brei.

[BeeZee]

Yehuda brand, from Israel. For the types found in our local supermarkets, it is my favorite plain because it tends to be more well-done. So at least you have the flavor of burnt cardboard rather than just plain cardboard .

Snacking on leftover charoset, it is nice on whole wheat matzoh.

[weinoo]

So, I made matzo brei with toasted whole wheat Streits' matzot...

Feh.

[David A. Goldfarb]

My picky six year old son, whose main food groups are currently hard boiled eggs (just the whites, cut with an egg slicer, dipped in Hawai'ian red salt), pepperoni pizza with the pepperoni removed and eaten separately, macaroni and cheese, greasy bacon and egg sandwiches from a certain deli near my wife's workplace, pancakes, chocolate milk, rice, and candy, really likes shmura matzoh. I do too.

[Katie Meadow]

So, I made matzo brei with toasted whole wheat Streits' matzot...

photo.JPG

Feh.

Assuming you like matzoh brei--or at least the idea of it--what was feh about it, the toasting or the whole wheat?