OFF THE SHELF
Passover bread shapes dumplings and desserts

By Wanda A. Adams
Advertiser Food Editor

Passover — Pesach (PAY-sahk) in Hebrew, meaning to pass without touching or affecting — is the eight-day Jewish spring festival commemorating the sparing of the Israelites from the deaths of their first-born children, and the liberation of the Israelites from Egyptian bondage. Jews were ordered to mark their doorways so the angels of death sent by God to punish Egypt would pass over their homes and not kill their first-born children.

Matzoh is a crisp unleavened bread, like a cracker — made without yeast, baking powder or other leavening — to commemorate the fact that the Jews fled so rapidly from captivity that there wasn't time even for the bread to rise. Matzoh crackers are among the ceremonial foods presented and eaten during the ritual Passover meal.

But matzoh meal, or crumbs, are also used in preparing a variety of dishes, most notably the matzoh balls that float (or sink, depending on your mom's recipe) in the chicken soup that is an inevitable part of the menu.

These delightful dumplings — made by whisking matzoh quickly together with eggs, seasonings and a little liquid — are surprisingly easy to make, and a real comfort food.

At Passover, or any time of year, matzoh makes a good, crisp breading, not unlike Japanese panko. Matzoh also is used in place of flour in creating desserts for Passover.

And a hint: If you're planning to celebrate Passover, buy your ingredients now. The Jewish food displays at some stores already are beginning to look a bit bare and some ingredients become scarce before the holiday.