Picture of Matsa

Special Passover Matsa Recipe from Jewish Science

For all of us who are shut in during this difficult time, I am sharing an activity that is both ancient and relevant to our present situation.


Many of us will be celebrating Passover very differently this year, many by ourselves or with few others around us. Below is a recipe for homemade matsa which is over 500 years old. It was baked in secret for Passovers that were celebrated in isolation in Spain during the Inquisition.


Making our own matsa is a way to make our Passover special this year.


Angelina de Leon’s Inquisition Matsa (In 1503, Angelina de Leon was arrested and  imprisoned during the Spanish Inquisition for making this recipe)


Makes 3 cakes

1 cup flour

1/4 teaspoon black pepper

1 large egg

1 1/2 tablespoons honey

1 teaspoon olive oil

2 tablespoons water


Preheat oven to 400 degrees. Mix all ingredients in food processor. Add water a bit at a time until dough forms a ball. Knead a bit, form into a log, and cut into 3 pieces. Form each piece into a ball. Sprinkle work surface with a little flour, and roll out matsa thinly. Prick dough all over with fork. Slip onto a baking sheet lined with parchment paper. Bake one at a time until lightly browned, about 8 to 10 minutes. Cool on rack.


Let me know if you’ve made them!



My best for a sweet and healthy Passover,

Rabbi Frank