Matzo meal

Matzo meal is a traditional ingredient primarily used in Jewish cuisine, especially during the Passover holiday (Pesach). It is flour made from matzo, a type of unleavened bread made exclusively from wheat flour and water, which is baked quickly to avoid fermentation. This flour is obtained by grinding dry matzo bread into a fine powder.

The origin of matzo meal is tied to Jewish culinary tradition, with roots in the ancient Middle East, when unleavened bread symbolized the haste with which the Israelites left Egypt, with no time for the dough to rise.

In cooking, matzo meal is valued for its light texture and neutral flavor, which adds a crispy and distinctive touch to preparations. It is commonly used to thicken soups and sauces, to coat foods before frying, or in the preparation of various typical Passover recipes, allowing for the observance of the restriction against using leavening agents during this holiday.

Properties: It is low in fats and proteins, similar to common wheat flour but without leavening agents. Being made from dry bread, it has a granular texture that helps absorb liquids and provide structure to recipes. Furthermore, it is a source of fast-absorbing carbohydrates.

Regarding its synonyms in Latin American Spanish, it may be known as harina de pan ázimo (unleavened bread flour), harina de pan sin levadura (yeast-free bread flour), or simply harina de matzá. Depending on the region, it can also be identified as harina de pan judío (Jewish bread flour) or harina para Pésaj (Passover flour).