Photo credit: www.eater.com
Passover is a time filled with cherished traditions, but matzo seldom makes the highlight reel. This unleavened bread, central to the holiday’s observances, symbolizes the Israelites’ hasty escape from Egypt. However, many find its taste and texture less than desirable, often likening it to that of a construction material. With this in mind, we undertook an informal taste test to identify the most palatable options available in grocery stores, sampling an assortment of plain matzos, alongside gluten-free and egg varieties for some diversity. Our tasting crew prepared themselves for a journey through various textures and flavors, armed with the knowledge that the results could be—shall we say—discomforting.
The following evaluations are not ranked, reflecting a mixture of experiences with each selection. As a wise saying goes, anticipate a miracle but be prepared for anything.
Manischewitz Original Matzos (Unsalted)
Established in Cincinnati in 1888 and now operating from Bayonne, New Jersey, Manischewitz stands as a titan in the realm of Passover foods, offering an expansive range of items including matzo, macaroons, and even gefilte fish. As Passover 2024 approaches, the company has given its packaging a fresh look with vibrant oranges and playful illustrations. However, the taste of its matzo appears unchanged: while it boasts a satisfying crunch and identifiable texture, tasters noted that the flavor leaned heavily towards an indiscriminate floury taste, making it sometimes challenging to enjoy. The consensus was that it often resembles wet sand, which is an unflattering comparison, yet perhaps fitting given its purpose in the Passover narrative.
Streit’s Passover Matzos
For a century, Streit’s matzo was produced in a historic factory on New York’s Lower East Side, catering to the waves of Jewish immigrants who settled there. After selling the building in 2015, the company moved outside the city and now competes closely with Manischewitz, claiming a significant share of the U.S. matzo market. Tasters observed that Streit’s matzo had a pronounced char and air pockets that gave it a crunchier profile than its rival. However, its flavor fell short, drawing comparisons to stale rice cakes, with a texture that could lead to a mouthful reminiscent of a thick carpet.
Yehuda Matzos
Producing matzo in Jerusalem since 1949, Yehuda offers a distinctly charred version, which came with mixed reviews from tasters who remarked on its strong burnt flavor. One likened it to a subpar Neapolitan pizza crust, whereas another noted hints of buttery movie popcorn. Nevertheless, most agreed that Yehuda matzo could be enhanced with toppings, reiterating a common sentiment about the universal need for adornments for all matzo varieties.
Jerusalem 18 Minutes Matzos
The intriguing name refers to the guideline that matzo must be baked within 18 minutes after flour comes into contact with water, a principle based on Talmudic tradition. While some might find this indicator superfluous, it symbolizes a commitment to the kosher standards of Passover. Jerusalem matzo had a unique aroma that reminded one taster of a hardware store, yet its flavor was surprisingly complex, pairing notes of margarine with an ashy aftertaste. Despite its sticky texture, which left an impression akin to heavy paste, tasters appreciated the authenticity of the experience, declaring “This is matzo.”
Holyland Shmura Matzo
Shmura matzo is crafted under strict supervision, ensuring no moisture interacts with the wheat during its production. This meticulous process results in matzo that is somewhat challenging to eat; one taster quipped that it lived up to its label of “bread of affliction.” Its texture was likened to abrasive surfaces, prompting remarks that it could survive in the harshest conditions. Taste-wise, it evoked the blandness of communion wafers, leaving some to reflect on its somber flavor profile.
Streit’s Passover Egg Matzos
In contrast to regular matzo, egg matzos offered a more enjoyable experience and sweetness reminiscent of pie crust or Ritz crackers. The texture was notably pleasant, with tasters suggesting they would be ideal for creating matzo brei. The general consensus was that this version was the most desirable related to its potential for enjoyable snacking.
Yehuda Gluten-Free Matzo-Style Squares
As a newer option in the matzo market, gluten-free variations utilize a blend of potato products instead of traditional flour. Yehuda’s take incorporated ingredients like honey and egg yolks, creating a surprisingly pleasant taste and texture. Even though these squares were the least structurally sound of the sampled options, they received positive feedback for their flavor, compared to various popular snack items. Overall, tasters found themselves drawn to the experience, with some expressing a desire to share their newfound find.
The Matzo Project Barely Even Salted Matzo
This innovative approach to matzo emerged in 2014 when two friends sought to revitalize the traditionally bland bread. The Matzo Project aims to stand out with its appealing packaging and marketing efforts, although it is important to note that their offerings are not kosher for Passover. The taste, however, was well received; with a light saltiness and airy texture, many tasters remarked that it could be enjoyed as a regular cracker rather than as matzo. Questions about its authenticity as matzo arose, but the enjoyable flavor led many to appreciate this modern spin on the classic.
Sophia Pappas is a Pittsburgh-based illustrator.
Source
www.eater.com