Karaite-style Passover recipes

KARAITE MATZAH (From Amy Gazzar)

NOTE: To make sure that dough does not rise, matzah should be put in the oven within 10 minutes of adding water.

2 cups unbleached flour
1/3 cup warm vegetable oil
1 teaspoon salt
3/4 cup warm water
1 1/2 tablespoons coriander seed

Preheat oven to 400 F.

Mix all ingredients together until dough is soft but not sticky.

Spread on a cookie sheet and cut into squares. Bake for 25 to 30 minutes until golden brown.

KARAITE MATZAH USING MATZAH CAKE MEAL (From Remy Pessah)

NOTE: To make sure that dough does not rise, matzah should be put in the oven within 10 minutes of adding water.

3 cups (kosher for Passover) matzah cake meal
3/4 cup oil
1 1/2 cups water
1 tablespoon coriander seed
1 teaspoon salt
Preheat oven to 400 F.

Mix all the ingredients together and knead dough until soft but not sticky. Spread on 2 cookie sheets, 12 by 17 inches. Cut dough into 2-by-2-inch squares. Bake for 20 minutes or until golden.

PASSOVER ALMOND COOKIES (LOZETTO)

4 egg whites
2 1/4 cups sugar
1 pound almond powder
Whole almonds (optional)

Preheat oven to 350 F.

Line a cookie sheet with parchment paper.

Beat the egg whites until foamy, add sugar gradually, gently fold in almond powder, and mix with spatula.

Drop by heaping teaspoonsful onto prepared cookie sheet. Top each cookie with a whole almond.

Bake on middle rack for 15 to 20 minutes until lightly browned. Cool

10 minutes and carefully remove from sheets with spatula.

MAROR

1 fresh anise, chopped
1 endive, chopped
1 red lettuce, chopped
1 romaine lettuce,  chopped
1 curly lettuce,  chopped
1 bunch parsley
1 bunch dill weed
2 tablespoons Lemon Juice
2 pickled lemons, diced
1 teaspoon salt

Combine the above ingredients and serve on homemade matzah during the Passover Seder.

ALMOND MERINGUE

5 egg whites
1 cup sugar
4 cups slivered toasted almonds

Preheat oven to 325 F.

Mix egg whites with sugar; add almonds. Refrigerate for a few hours or overnight. Place parchment paper on a cookie sheet and spray with cooking spray.

Scoop out 1 teaspoon at a time, and place the scoops on the prepared cookie sheet, spacing scoops about 1 inch apart.

Bake for 15 minutes.

ORANGE MARMALADE

4 large seedless oranges
2 lemons
8 cups water
8 cups sugar

Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless steel pot. Add water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.

The next day, bring the mixture back to a boil. Reduce the heat to low, and simmer, uncovered, for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it’s ready, place a small amount on a plate and refrigerate it until it’s cool but not cold. If it’s firm — neither runny nor too hard — it’s done. It will be a golden orange color. (If the marmalade is runny, continue cooking it;  if it’s too hard, add more water.)

Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids according to the package directions. Store in the pantry for up to a year.