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Karaite Matzoh (Rice Crackers)




Source of Recipe


Brenda Lee Olson


Recipe Introduction


Origins Unknown


List of Ingredients




4 cups sweet rice flour
2 heaping tablespoons of crushed coriander seeds (also called "cilantro")
1 level sea salt
3/4 cup sunflower oil (or any oil)
3/4 cup of water and add more as needed



Recipe



1) Preheat the oven to 180 degrees celcius (356 degrees Fahrenheit)

2) Oil the cookie tray.

3) Grind the Coriander in the blender or coffee grinder.

4) Mix the ground coriander and salt into the flour

5) Add the oil and knead it into the flour

6) Gradually kneed the water into the dough until the dough is no longer sticky

7) Flatten the dough with the pin until it is 1 cm (about 1/2 inch)
thick; shape it to fit on the cookie sheet.

8) place the dough on the cookie sheet and cut into squares or triangles

9) Stick in oven

10) Cook for 15-20 minutes until crispy (like a dry cracker)

BL's Note's: This is actually the recipe I use for matzoh at passover, although not quite orthodox. The traditional recipe uses wheat flour, but this comes out very much like a traditional store bought rice cracker. Be careful though because it uses it oil it goes from not quite done to burnt VERY quickly. I generally omit the coriander, but you can add any flavouring you like if you are using it for just crackers.