MY NOT KOSHER SHALLOT-AND-THYME MATZO Recipe
- 1 1/2 1.5 1.5cups CUP_USVolumefinely ground semolina flour
- 1 1/2 1.5 1.5cups CUP_USVolumeall-purpose flour
- 2 2 2teaspoons TEASPOON_USVolumesalt
- 4 4 4eggs
- 1/2 .5 .5cup CUP_USVolumeextra-virgin olive oil
- 2 2 2tablespoons TABLESPOON_USVolumekosher salt
- 2 2 2tablespoons TABLESPOON_USVolumefresh thyme leaves, or 2 teaspoons dried
- 1/2 .5 .5cup CUP_USVolumefinely chopped shallots or onion
- Put the flours, salt, eggs, and half the olive oil in the bowl of a food processor fitted with the stainless-steel blade or a stand mixer fitted with the dough hook. Mix or process until the dough forms a ball.
- Turn out the dough into a clean bowl and cover with a damp kitchen towel. Leave to rest at room temperature for at least 2 hours.
- Preheat the oven to 400°F.
- Using a pasta machine or a rolling pin, roll out the dough until it is very thin, like a lasagna noodle (setting number 1 on the pasta machine, or as thin as possible without tearing). You should have approximately 6 sheets, each about 6 by 10 inches.
Place the dough on baking sheets and brush very lightly with the remaining olive oil. Sprinkle lightly with the salt, thyme, and shallots. Bake the matzo for about 10 minutes, or until golden brown and crispy.
Makes about 6 sheets of matzo
This matzo, based on a recipe that appears in the Wolfgang Puck Cookbook, is by no means kosher, but it tastes fantastic! For our annual Passover Seder at Spago Beverly Hills, we bake them in our wood-fired pizza oven, and the guests love them. We even bake up extra so everyone gets to take some home. I like the matzo best when it's served still warm.