Mediterranean Matzoh

Sunday, April 9, 2006

I'm making a birthday dinner for Sarah. I told her I wanted to make popovers and I'd also make some matzoh to eat with hummus and cheese as an appetizer. Two non-yeast breads! Just three months ago, that would have been a relief. Now I love the long, slow process of yeast dough. There's the initial suspense--is this really going to work again, or will it just sit there this time? Then the miraculous change in texture, the feel of the dough in your hands, and the amazing smells.
But the matzoh was an interesting change of pace. Matzoh wasn't a part of my heritage, and the few times I've tasted it, I thought it was pretty boring. Kind of like lefse, which is also not part of my heritage, also beloved by many, and also boring.
This matzoh, with chopped fresh rosemary and plenty of olive oil, is oddly addictive. On first bite, it was a disappointment--despite the rosemary and olive oil, it seemed bland. Then I realized I wanted a second bite, and a third--just to test it, I said to myself. Now, as I'm sitting at my computer, matzoh-less, I have a strong urge to go back down to the kitchen and finish the rest of the big wafer. Fortunately, I'm able to restrain myself.