The article reflects on the author's nostalgic memories of Passover, focusing on matzo's symbolism and its traditionally bland taste. Unlike the rich flavors of the meals served, matzo is meant to evoke a sense of quick escape from Egypt, making it more symbolic than enjoyable. However, the author seeks to elevate matzo from its uninspired state by creating a flavorful version made with fat. While adhering to traditional kosher rules, the author also hints at incorporating spices and creative variations to enhance the matzo experience, emphasizing personal enjoyment and customization over rigid adherence to tradition.
The bland, not-so-pleasant tasting nature of matzo is kind of the point: it reminds us of the Jews' escape out of suffering in Egypt.
While traditional matzo must be made with flour, salt, and water, we can enjoy a richer version made with fats like schmaltz.
I took inspiration from the bright yellow egg matzo to instead make a curried everything matzo with tons of turmeric, garam masala and cumin.
There are a ton of rules that must be followed to make kosher matzo, including using no leavener and working quickly to avoid rising.
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