Make it yourself, or order it.
Seriously, order it. BakeShopPDX makes the best matzah you have ever had.
Available for pick-up in store 4/17-26
Ships 4/10. Via Priority Mail. Free Shipping.
Passover is 4/19.
Angelina de León’s 1503 Matzohs
Total time: 30 minutes
4 cups flour
1 teaspoon black pepper
4 large eggs (beaten)
6 tablespoons honey
4 tablespoons olive oil
8 tablespoons water
1. Preheat oven 400 degrees.
2. Mix (well) flour and pepper
3. Add eggs, honey, oil and enough water to make dry dough.
4. Mix well, but do not over mix.
5. Divide into 12 equal portions and shape into balls.
6. On lightly floured surface, roll balls into thin disk 8 inches in diameter. (Thinner the better).
7. Poke holes in disk with fork.
8. Bake on cookie sheets for 10 minutes / till done. If you made thick, it will take longer.
9. Cool on racks.
Yield: 12 eight-inch, yummy, eggy matzohs and a wonderful way to cherish the memory of an ancestor who died in 1508. Approximate nutritional analysis per serving: 220 calories, 4 grams of fat, 70 milligrams cholesterol, 20 milligrams of sodium, 6 grams of protein, 40 grams carbohydrate. Link to NYT article
ORDER delicious matzah
according to a recipe
culled from the annals
of the Spanish Inquisition.
In 1503, in Northern Spain, just like she did the year before, Angelina de Leon kneaded
dough of flour, eggs, olive oil and flavored it with pepper and honey. She flattened small cakes and pricked them with a fork so they wouldn’t rise. Everything was like it was the year before. Angelina wondered for how many more years would she have to do this in secret. Celebrating Passover was against the law.
Her preparations were seen by her maid, Maria Sancho, who testified this matter to the Inquisition. Angelina and her family were found out to be secret Jews.
Bakeshop PDX and Rabbi Brian are excited to revive this recipe of freedom for you to celebrate.
Photos of Matzah Making Class of 2017
Ships from PDX on 4/10.
Passover is 4/19.