Serves 1
Directions
- 1Break the matzah into six pieces and add it to a large ziplock bag.
- 2Make the marinade with olive oil, chili flakes, Aleppo pepper, sweet paprika, turmeric, garlic powder, caraway seeds, sugar, and salt.
- 3Mix well.
- 4Pour the marinade over the matzah and gently toss to coat.
- 5Let them marinate in the fridge for a couple of hours, preferably overnight.
- 6Dump all the crackers onto a baking sheet and toast them low and slow at 250 degrees for 20-30 minutes.
Ingredients
- 1 pound matzah
- 1.33 cups extra-virgin olive oil
- 1 tablespoon garlic powder
- 1 tablespoon chili flakes
- 1 tablespoon caraway seeds
- 1 tablespoon sugar
- 2 teaspoons sweet paprika
- 2 teaspoons Aleppo pepper
- 1 teaspoon turmeric
- salt
Equipment
ziplock bagmeasuring cupwhiskbaking sheet
Tips
- Break each sheet of matzah into six pieces.
- Chill the matzah in the fridge for at least 2 hours, up to 24 hours.
- Toast in the oven at 250°F (120°C) for 20 to 30 minutes, until toasty.
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