Matzo is the unleavened bread traditionally associated with Passover. If you’re new to planning a Passover menu, the different types of matzo can get a little confusing, but it’s actually pretty simple. Matzo meal, matzo cake meal and matzo farfel are all made from the same thing (you guessed it): matzo.
Ground Matzo
Matzo meal, matzo cake meal and matzo ball mix are all types of ground matzo. Matzo meal is slightly coarse, like the texture of breadcrumbs. Matzo cake meal is finely ground and is commonly used to make Passover baked goods and crusts. Matzo ball mix is basically seasoned matzo meal.
Matzo Farfel
Matzo farfel is simply crumbled matzo. It’s not finely ground, but closer to the size of coarsely crushed crackers. The bigger size makes it ideal for for bready stuffings, crunchy toppings, and sweet or savory kugels. To make things a little big more confusing, there are matzo farfel noodles, which are completely different than matzo farfel. They are tiny, pellet-shaped egg noodles made with flour, egg and salt.
Homemade versus Store-Bought
It’s true, you just buy Matzo and make your own meal, cake meal and farfel as needed, but, like everything else these days, convenience is king. Plus, if you’re new to matzo, it might be helpful to buy prepared until you have a better sense of what the texture of each product should be like before trying a new recipe for Passover.
One More Caveat (For the Gentiles)
While matzo is a traditional food for Passover, not all matzo is kosher, which is a requirement for a Passover meal. Skip over the matzo packages labeled “not kosher for Passover” when shopping for ingredients for your dish to pass.
Next up: 5 Fun Facts About Matzo You Don’t Know (Yet)
Plan Your Passover Seder with These Classic Recipes
Pop this homey dinner in the oven for about an hour, then enjoy! It's got plenty of flavor—the meat juices help cook the veggies just perfectly. —Sherri Melotik, Oak Creek, Wisconsin
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A variety of winter vegetables gives the broth for this classic Jewish soup a deep flavor. You can use a few green onions instead of the leek. —Taste of Home Test Kitchen
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Give tender beef a festive touch with cinnamon, cloves, coriander and a kiss of sweetness from orange and dates. —Taste of Home Test Kitchen
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Radishes aren't just for salads anymore. This abundant springtime veggie makes a colorful side to any meal. —Taste of Home Test Kitchen
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A standout cauliflower side is easy to prepare with just a few ingredients. Crushed red pepper flakes add a touch of heat. —Susan Hein, Burlington, Wisconsin
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Next time you're rushed by last-minute guests, try this fancy, flavorful salmon. With pistachios, brown sugar and dill, it's a guaranteed hit. —Cathy Hudak, Wadsworth, Ohio
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My family is turning to quinoa more and more these days. It's a super grain that's packed with protein and vitamins. Plus, it can be paired with any kind of main course. —Jenn Tidwell, Fair Oaks, California
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It’s elegant. It’s special. And it will have your guests thinking you went all out. They don’t have to know how simple it is. —Susan Nilsson, Sterling, Virginia
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I like to put this side into the oven to roast with the main dish. The artichokes give it a gourmet appeal. —Marie Rizzio, Interlochen, Michigan
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Zucchini, cucumbers and carrots are peeled into “ribbons” for this citrusy salad. We like to serve it for parties and special occasions. —Nancy Heishman, Las Vegas, Nevada
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In general, procedures for roasting meat apply to poultry, too. That means if you use a dry rub on a steak, a dry rub will benefit a chicken. A blend of paprika, onion powder, garlic powder and cayenne go on the skin and inside the cavity for a bright, spicy roast chicken. —Margaret Cole, Imperial, Missouri
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Popovers have an important role at the Passover table, substituting for bread. When puffed and golden brown, they’re ready to share. —Gloria Mezikofsky, Wakefield, Massachusetts
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Here’s one dish that never gets old in our house. Tender and juicy, with a great sweet and sour twist. We’d eat it every night if we could! —Jolie Albertazzie, Moreno Valley, California
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We have a family member that has diabetes, so dessert can get tricky. These sweet, nutritious stuffed figs keep us all happy. —Bob Bailey, Columbus, Ohio
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This addictive vegetable combo is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots—as many as the pans will hold. —Lily Julow, Lawrenceville, Georgia
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I love lamb stew, but wanted to try something a bit different, so I created this recipe that uses Moroccan spices. It's a wonderful way to use lamb, and it's easy to make in the slow cooker. The stew tastes even better served a day or two later, when the flavors have really had a chance to meld. —Bridget Klusman, Otsego, Michigan
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It's hard for our family to imagine eating mashed potatoes any other way but this. It tastes great on its own or drizzled with tahini sauce. —Nikki Haddad, Germantown, Maryland
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The trick to avoid overcooking a good piece of fish is to cook it at a high temperature for a short amount of time. Do that and the fish stays moist and tender. —Sherry Day, Pinckney, Michigan
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Every Christmas, friends have a huge potluck party. I wanted to bring something unique, so I topped off endive and watercress with jewel-toned pomegranate seeds. —Alysha Braun, St. Catharines, Ontario
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My roasted salmon is so simple but elegant enough to serve to company. I make it on days when I have less than an hour to cook. —Luanne Asta, East Hampton, New York
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When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. —Jenn Tidwell, Fair Oaks, California
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Charoset with apples, walnuts and spices has a special meaning for the Passover holiday. It represents mortar used for brickmaking when the Israelites were in Egypt. The sweetness represents freedom. —Gloria Mezikofsky, Wakefield, Massachusetts
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These pretty cookies are perfect for the special holiday season and pretty easy to make! —Deirdre Cox, Kansas City, Missouri
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The post What’s the Difference Between Matzo, Matzo Meal and Matzo Farfel? appeared first on Taste of Home.
Peggy Woodward, RDN
