Passover Matzoh Popovers Recipe
Serves: 12
  • ⅔ cup unrefined cold-pressed extra-virgin olive oil + additional for greasing the muffin tin
  • 1⅓ cups water
  • 1 teaspoon sea salt
  • 2 Tablespoons organic cane sugar
  • ¼ teaspoon white pepper (I didn’t have any, so I left it out)
  • 2 cups matzoh meal
  • 6 large eggs
  1. Preheat the oven to 400 degrees. Grease a 12-cup muffin tin or popover pan.
  2. In a medium suacepan, whisk together the oil, water, salt, sugar and pepper until combined. Place over high heat and bring to a boil.
  3. Remove from the heat and stir in the matzoh meal, mixing until well combined.
  4. Add the eggs to the mixture one at a time, stirring well after each egg.
  5. Spoon the batter into prepared tin, filling about ¾ of the way for a standard muffin tin. Bake for 40 minutes or until puffed and golden. Remove from tin and transfer to a wire cooling rack.
Recipe by Pamela Salzman at