What Is Matzo Meal, and How Does It Differ From Matzo and Matzo Farfel?
Updated: Jan. 19, 2023
Wondering exactly what is matzo meal and how it's different from other matzo products? You aren’t alone (and we’re here to help).
If you’re new to planning a Passover Seder, the different types of matzo can get a little confusing—but it’s actually pretty simple. Matzo meal, matzo cake meal and matzo farfel are all made from the same thing (you guessed it): matzo.
What Is Matzo?
Matzo is an unleavened bread traditionally associated with Passover. It is made from a mix of flour and water, and needs to be prepared quickly in order to keep its flatbread appearance. It’s important to keep in mind that not all matzo is kosher, which is a requirement for a Passover meal. Skip over the matzo packages labeled “not kosher for Passover” when shopping for ingredients for your dish to pass.
What Is Matzo Meal?
Matzo meal is ground matzo. It’s slightly coarse, like the texture of breadcrumbs, and is essential to making matzo balls. Matzo ball mix is basically seasoned matzo meal.
Matzo cake meal is finely ground matzo and has a similar consistency to flour. It’s commonly used to make Passover baked goods and crusts. It’s also in our gefilte fish recipe!
What Is Matzo Farfel?
Matzo farfel is simply crumbled matzo. It’s not finely ground, but closer to the size of coarsely crushed crackers. While there are quite a few uses for matzo, the bigger size of matzo farfel makes it particularly ideal for bready stuffings, crunchy toppings, and sweet or savory kugels.
To make things a little big more confusing, there are matzo farfel noodles, which are completely different than matzo farfel. They are tiny, pellet-shaped egg noodles made with flour, egg and salt.
Can You Make Your Own Matzo?
You can definitely make your own matzo (just make sure the recipe you use is kosher if you’re following strict Passover rules). If you’re new to matzo, it might be helpful to buy prepared until you have a better sense of what the texture of each product should be like before trying new recipes for Passover. You can also buy matzo from the store and make your own meal, cake meal and farfel as needed.
Plan Your Passover Seder with These Classic Recipes
Matzo Ball SoupPassover Seder wouldn't be the same without matzo ball soup! To simplify your day-of prep, you can make the soup ahead of time and pre-mix, shape and store the matzo balls in the refrigerator. From there, heat up the soup and cook the matzo balls just before serving.
(Psst: the secret to making matzo balls as good as your bubbe's is a splash of seltzer water in the batter.)
Passover Brisket
It doesn't get more traditional than Passover brisket. Making a gigantic brisket might seem intimidating, but it's the easiest way to feed a large crowd. If you have time, make the brisket a day or two ahead of time and let it cool completely in the refrigerator. Cold brisket is much easier to slice than hot brisket.
Gefilte Fish
Translated from Yiddish, gefilte fish means "stuffed fish." While recipes vary, it's generally made with a combination of fatty fish, lean fish and vegetables, with matzo meal and egg as a binder. It's important to let the fish balls cool down after cooking them, as they're traditionally served cold. Try the gefilte fish with a dollop of maror.
Orange-Spiced BrisketBrisket is a common centerpiece in Jewish holiday celebrations because it comes from the breast of the cow in the front section, adhering to kosher cooking guidelines. We love the addition of orange juice and warming spices like cinnamon and cloves, giving the rich brisket a festive touch. Hungry for more? Try these delicious Jewish desserts.
Passover RollsThis is one of those Passover recipes that can be used all week long, so don't be afraid make these matzo meal rolls a few times over the holiday. Serve them at dinner with a pat of butter (or nondairy butter) or enjoy them as sandwich bread. They're particularly good for breakfast with cream cheese and lox.
Roasted Herb & Lemon CauliflowerRoasted cauliflower is one of our favorite vegetable side dishes because it's easy to make and it can be seasoned in any way to complement your main dish. When using ground spices, remember to look for spices that are specifically certified kosher for Passover.
Pistachio Baked SalmonRoasting salmon for Passover dinner is a great way to lighten up the meal. The pistachio topping creates a crunchy exterior that tastes great and complements the salmon's soft, fatty texture.
Lemon Herb QuinoaLeavened grains (wheat, spelt, oats, barley and rye) are a no-go for Passover, but quinoa is generally accepted for Seder dinner. Although it looks pretty similar to couscous, quinoa is a seed that's a member of the same family as chard and beets.
Mediterranean Mashed PotatoesMost mashed potato recipes are rich with dairy, so they aren't the best choice for a meat-heavy Seder meal. In this recipe, we use olive oil and lemon juice instead. The oil and citrus dresses the starchy potatoes with the perfect amount of fat and acid to create a creamy consistency without the need for milk.
Lemon-Roasted AsparagusSpring asparagus is so flavorful that it doesn't require a lot of seasoning to taste great. Toss it with a little grated lemon zest, garlic, salt and pepper, and this vegetable side dish will pair perfectly with any main you choose to serve at Passover Seder.
Potato KugelNoodle kugel isn't a fit for Passover because the noodles are chametz, but potato kugel is a perfect addition to the holiday table. This potato kugel recipe uses Russet potatoes, which become soft inside but crisp up to perfection on the top layer.
Matzo BreiThis eggy dish is traditionally served for Passover breakfast or brunch. You can make the matzo brei sweet or savory: For a sweet dish, add cinnamon and sugar to the egg mixture and serve it with applesauce or jam. For a more savory spin, add onions, garlic and peppers to the egg and top the matzo brei with green onions and sour cream.
Onion KugelPotatoes aren't the only noodle-free version of kugel! This recipe is similar to a souffle, where the eggs are separated and the whites are beaten until stiff peaks form. That causes the kugel to puff up as it bakes, so the dish looks impressive and tastes light and airy.
Originally Published: February 23, 2019
