Matzo Rolls
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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