Matzo Rolls
These matzo rolls are ideal for Passover and come from an Israeli recipe. Fairly easy to make they will have your friends asking for the recipe.
Ingredients
Serves: 4
- 2 cups (500ml) water
- 1 teaspoon salt
- 1/4 cup (60ml) vegetable oil
- 1/4 cup margarine
- 2 cups matzo cake meal
- 6 egg
Directions
Preparation:15min ›
Cook:40min ›
Extra time:30min resting ›
Ready in:1hour25min
- Bring the water to boil in a saucepan. Add the salt, oil and margarine. When it returns to a boil, gradually stir in the matzo meal, continuing to stir until the mixture becomes a solid lump. Remove from the heat and let cool slightly.
- When the mixture is cool stir in the eggs until a smooth texture is achieved. Let stand for 30 minutes.
- Form into four balls and place on a greased baking pan.
- Preheat the oven to 180 degrees C.
- Bake the rolls for 30 minutes. Turn off the oven and leave the rolls inside for 10 minutes.
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Reviews and Ratings
Global Ratings:
(2)
Reviews in English (2)
As with many Passover foods, these fall into the "edible, but only because I must" category. They came out greasy and heavy. Maybe I did something wrong, but I was hoping for something a little lighter that I could cut open and eat with tuna. These are more like balls of scrambled eggs with matzah meal mixed in. I would recommend making 6 or 8 smaller rolls and baking a little longer. They could use a little seasoning as well; maybe onion or garlic added with the eggs. Sitting in the oven helped crisp up the outsides, and they are certainly filling, but I will look for another recipe to try next Pesach. - 12 Apr 2009 (Review from Allrecipes USA and Canada)
TO MAYA, YOU NEED TO ADD THE EGGS ONE AT A TIME AND MIX WELL AFTER EACH EGG AND YOU NEED TO DO IT WHILE IT STILL WARM , THE BEST WAY IS TO USE A MIXER .THIS WILL ADD AIR TO YOUR MIX JUST LIKE MAKING CREAM PUFFS. - 02 Jul 2011 (Review from Allrecipes USA and Canada)
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