Traditional Karaite Matzah Recipe

Karaite Jews have a unique and intriguing way of making Matzah. The recipe was provided by Shoshi Dabach of Jerusalem.


  • 4 cups flour (NOT self-rising or containing rising agents)
  • 2 heaping tablespoons of crushed coriander seeds (also called "cilantro")
  • 1 level teaspoon salt
  • 3/4 cup sunflower oil
  • 3/4 cup of water and add more as needed


  • oven
  • flat cookie sheet or other flat cooking tray
  • large bowl (to knead the flour in)
  • Bread Pin
  • blender, food processor, or coffee grinder
  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)
  11. For the next batch wash all utensils thoroughly and repeat steps 1-10.

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Torah Pearls - Passover Special
When Is Passover
When was the Passover Sacrifice Brought
Passover and Leaven

  • Kurt V Albert says:

    What are considered kosher matzot for Pesach. Only home-made? Is it correct you do not observe the 18 minute rule from start to finish. What about buying matzot (water, flour) without being sure they were produced in less than 18 minutes?

  • Robert says:

    there is a special requirement for the flour or can be regular commercial flour?

  • Patricia says:

    I always want to learn how to make matzah- bread – so I got it but I must tell 4 years ago the RUACH did show me how because what’s in here in this recipe I did only the seed was left out

  • Basil Fernie says:

    I have appreciated your insights for many years now. On the whole I have been in such agreement that I have not felt a need to try to clarify anything, but this year I do. Today is the regular weekly shabbat and it is the Day of Preparation for the Passover. As we know, the sacrifice would have been made in the late afternoon (“between the evenings”, very good explanation thank you!) and the lamb would be prepared and roasted immediately afterwards. This would entail lighting a fire and stating to cook before the new day? How do we reconcile this with the rules surrounding the observance of the Shabbat? Cooking a day before and eating cold lamb would not comply with the requirement to cook and eat it all the same night, leaving none for the morning..

    My own take is that the weekly shabbat was only implemented during the Exodus, after the original Passover and the injunction to observe it perpetually, therefore this has priority over the Sabbath rules,and it is permitted to prepare the Passover commemorative feast on the Day of Preparation even though it may be a regular weekly shabbat. Comments please!

  • Imanuel says:

    Thank you for posting the recipe! Delicious!! The freshly ground coriander smells awesome. Cant wait for the Pesach! 😀
    Thank you for all your hard work in letting us know the right timing of the Pesach, may Hashem bless you!