Everyday at 5 pm, in the week leading up to Passover this year, the doorbell would ring. When I opened the door, there would be a flat square box of matzoh left on the front porch. By the end of the week, I had a stack of about 6 boxes. Various Jewish organizations around our city were dropping them off at our house with wishes for a happy and healthy Passover.
These were not like the ordinary boxes of matzoh I bought at the supermarket. Regular matzoh are about 8 inches square and come 10 to a box. They are machine-made. Shmura matzoh are round in shape, about 12 inches in diameter. They are hand-made. We traditionally ate this matzoh on the first night of Passover, at the Seder. That was about all I knew about Shmura matzoh.
As I stared at this stack of matzoh boxes, I wondered what we were going to do with all of them. After all, I still had 8 boxes of the regular stuff in the storage room. Suddenly, divine inspiration struck. I didn’t want to let this special matzoh go to waste. I was going to give it the royal treatment. First, I would coat it in a warm butter and brown sugar caramel and then I would slather it in milk chocolate and finally, top the whole thing off with toasted chopped almonds. Who wouldn’t feel special and loved with this treatment. I think there may actually be a spa treatment similar to this somewhere in the world. If not, there definitely should be!
Last year I made Marble Matzoh Crunch with Bittersweet and White Chocolate. This is my adaptation of Montreal baker Marcy Goldman’s creation. Everyone I feed it to rolls their eyes in ecstasy. When I made it with the square matzoh, I broke it into small rectangular pieces. How beautiful it would be, I thought, to wrap up an entire 12 inch circle of this coated beauty!
I had 6 of these all wrapped and chilling in the fridge, ready to go to Toronto for our family Seders. My husband was packing up the car for our drive and he asked me where all the boxes of Shmura Matzoh were. I proudly showed him what I had created. He was horrified! Apparently my creations were sacrilegious. I managed to calm him down by telling him that several boxes survived unscathed and we could take those boxes to his sister’s house. I fed him small bites of the chocolate almond shmura matzoh crunch during out 4 hour drive and he had forgiven me by the time we arrived.
When we returned home I did some research and discovered that Shmura means “watched” in Hebrew, as in, to watch over something carefully. This matzoh is called shmura because it is made under strict rabbinical supervision, meaning that the rabbi is keeping an eye on the process, which must be completed according to a strict set of Jewish religious rules, and in 18 minutes.
thecitycook.com provided this explanation: “The Seder is the centerpiece of Passover. For some who observe and celebrate this holiday, it is particularly meaningful to replace factory-made matzoh, the unleavened bread so essential for the Seder meal, with shmura — or shmurah — matzoh. Shmura means watched from the harvest, which signifies that every step of the process of making this matzoh, from harvesting the grain to the final baking, has been supervised by a rabbi. It also means that when the bread is being made in its small batches, the flour and water are kept in separated cubicles as extra insurance that there is no premature contact between them until the last possible moment, thus preventing any leavening.”
I also discovered that a box of 3 Shmura matzoh, will set you back about $15.00 -$20.00. Shmura matzoh is expensive, because producing it is very labor intensive. Every piece is made by hand, not machine. The production of shmura matzoh is a labour of religious love. Think of it as Artisnal Matzoh.
Whether you decide to give regular or Shmura matzoh the royal treatment, you will not regret it!
To print the recipe for Shmura Matzoh Crunch, click here.