The (usually flat and cracker-like) bread that it's (usually) a mitzvah to eat on Pesach.

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140 views

why only 2 matzos used for seder by the Vilna Gaon

Why did the Vilna Gaon only use 2 matzos for his seder? The Rif also did that-- why?
3
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1answer
159 views

Is there a required minimum oven temperature for baking matzah? [closed]

Are there halachically required minimum temperatures for baking matzah? This Jewish instructional websites says they should be baked at "extremely high temperatures" such as "600° to 800° F". ...
3
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2answers
169 views

How long does entire process of baking matzo take to be kosher?

If one would like to bake matzo or use flour to make a Passover food, how long do we have for the process to take place? If 18 min, then is that 18m59s or 18m00s? If the food is cooked before 18 ...
3
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1answer
117 views

Egg matzah in early Nisan

This shabbos, my LOR announced that the shul was done being kashered for Pesach, and so kiddush would be pesadich. To fulfill the need for mezonot, he had brought in egg matzah, saying that egg matzah ...
3
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1answer
134 views

Problems with the kashrut of todays machine matzot

I read a disturbing article by Rav Menahem Eizenberg in Techumin (26, page 123). The one of the many issues raised in the article is that the hechser for machine mazah does not apply to today's ...
3
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1answer
187 views

Why are some Shmura Matzos hard and some shmura matzos soft?

I've seen some people (notably Sefardim) who sell "soft" Shmura Matzos (they are flimsy like a wrap). What is the difference in how they are made?
3
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1answer
97 views

Halakhoth for Baking Matzah

i've read conflicting things about baking ones own Matzah. So apparently it can only be baked in a "professional oven that can be heated to over 600 degrees," which doesn't make sense to me since ...
3
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2answers
141 views

When did the Ashkenazi custom to bake matza on erev Pesach afternoon start?

Historically, when did the Ashkenazi custom to bake matza on erev Pesach afternoon start? I am specifically interested in when this custom arose, rather than the reasons/opions pro/against.
3
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1answer
64 views

Why is the positive mitzvah to eat matza only for the first day of Peach?

Why is the positive mitzvah to eat matza only for the first day of Peach? If the psukim either state to eat for 7 days in Shmot or 6 days in Devarim, why is it a postive obligation to eat it only the ...
3
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2answers
136 views

Kitniyos or Matzah Ashira?

Ashkanazim are forbidden to eat kitniyos or matzah ashira (matzah made with fruit juices) on Pesach. If an Ashkanazi would be sick (or when dealing with an older person) and would have to eat either ...
3
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1answer
137 views

What is the law with eating the third Shabbos meal when the first day of Pesach is Shabbos?

This year the first day of Pesach is Shabbos. There is an obligation to eat a third meal. It seem that there may be two issues: see here Eating a third meal may take away the appetite for matzoh at ...
3
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1answer
109 views

Story of Pesach during 2nd year in desert - Where did they get the dough for matzot?

Rashi on Exodus 16:1:1: בחמשה עשר יום. נתפרש היום של חניה זו, לפי שבו ביום כלתה החררה שהוציאו ממצרים והצרכו למן, למדנו שאכלו משירי הבצק [משירי המצה] ששים ואחת סעודות, : Summary: The Torah ...
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3answers
106 views

What does a kefula look like?

I've seen discussion of the need to check matzah for kefulos--particular types of folds (Mishnah Berurah 461:35)--before Pesach. However, I'm having trouble finding a good guide to what a kefula in ...
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2answers
104 views

Cream cheese on matza - gebrochts

What are the halachic or minhag issues in eating matza with spreads like cream cheese? Many people have written in various posts that they keep gebrochts and put, for example, cream cheese on matza. ...
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2answers
64 views

Questions regarding hand shmurah matzoh checking process

Recently, I watched a youtube video showing how hand shmurah matzot are baked. I think it was from the pupah tzelem factory. The narrator showed an explained that after the matzot exit the oven and ...
2
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1answer
47 views

Why would I want matzah made from flour that was ground in a hand-mill?

I saw an advertisement for a matzah-baking group. Part of the advertisement claimed, in big, ostentatious letters, that the flour was "רחים של יד" -- presumably because they wanted you know that the ...
2
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2answers
272 views

Can sefardim eat lafa before Pesach?

There is a custom(?) to abstain from eating matza 30 days before Passover so that the taste will be new. There are some sects of sefardic or teimani Jews who eat a type of matzah that is more akin to ...
2
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0answers
51 views

Questions regarding selling “mitzvah” items to Christians for use in their Church service

My understanding is that one is not aloud to intentionally sell anything to an oved avodah zarah ("idol worshipper") if he knows that he will use that item for his idol worshipping purpose. There are ...
2
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0answers
70 views

How did our forefathers bake the dough they took out of Egypt? Would it qualify as matzo now?

Shmos 12 (39) says: “They baked the dough that they had taken out of Egypt as unleavened cakes, for it had not leavened, for they were driven out of Egypt, and they could not tarry, and also, ...
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2answers
111 views

What is better to do on Shabbos HaGodol?

Is it better to eat egg Matza at the Seuda or is it better to eat Challa at the Seuda? What are the pros and cons of either choice?
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2answers
85 views

“Shmubrokhts” - Gebrokhts vs. Shmurah matzot during the week

While shopping in my local store last year during Hol Hamo'ed, I saw a brand of cakes called "shmubrokhts". Being curious about this interesting name, I realized that this was essentially gebrokhts ...
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1answer
46 views

Does anyone make multi-grain matzot?

Someone I know is on a high-fiber health-conscious diet. During the year, she only eats multi-grain breads. She is wondering if anyone makes a "multi-grain" matzah, i.e. a mix of whole wheat, oat ...
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0answers
41 views

When did the Jewish people knead the dough that they took out of Egypt?

The Jewish people took dough out of Egypt with them. See Shemos 12 (39) which says “They baked the dough that they had taken out of Egypt as unleavened cakes, for it had not leavened, for they ...
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34 views

Do any Ashkenazim restrict making hamotzi on dry matzah to meals?

i was reading this article that posited something i had never heard before. The article claimed that according to Sephardic opinions, hard cracker like matzah wasn't considered bread and therefore one ...
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0answers
33 views

What are the different opinions on “shmura matzah” and where can they be found?

There seems to be lots of different opinions on what constitutes "shmura matzah," although most websites (and local Rabbeim) treat the most stringent opinion as the only opinion. There is a website ...
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0answers
50 views

Making Juice “Bread” During Passover

I was thinking of making non-chametz bread during passover using wine, milk or other non water liquids, and the issue wether or not there might be water added, intentionally or accidentally to such ...
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0answers
41 views

Is old matza kosher for Pesach? [duplicate]

Someone recently made the claim to me that matza from a previous year was considered chametz / may not be used on the subsequent Pesach. (And as such, they plan on throwing out the matza from last ...
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0answers
75 views

Eating gefrishte matzoh at the seder [closed]

Does anyone know of a Leipzig or Polish tradition to eat "gefrishte" matzah, matzah with raw eggs, at the seder meal?
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52 views

Eating Matzah of Tevel or Heqdesh

As DoubleAA has reminded me, the Mishna in Pesachim 2:5 forbids the usage of matzah that is tevel or heqdesh on the evening of Pesach. In his commentary on Nedarim 2:2, however, the Bartenura appears ...
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0answers
46 views

Abraham and Matzah [duplicate]

Possible Duplicate: Avot keeping Mitzvot According to some traditions, Abraham was completely Torah observant. Would this include the mitzvah of eating matzah? Or participating in the ...
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1answer
64 views

Details of Matzah Oven [closed]

i've been looking for a valid oven to use to bake a soft laffa style Matzah. This is not easy as you can't make those things in a typical western oven, and to buy an oven for that purpose is quite ...
0
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1answer
61 views

Can someone follow the opposite minhag on the bracha for matza during the year?

The Ashkenazic custom is to wash and say hamotzi on matza all year round. The Sephardi custom is to make mezonot when it's not Pesach. Is someone allowed to follow the opposite minhag? I have heard ...
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38 views

Maharil and Terumat haDeshen: Mayim Shelanu

Inspired by this question. I have heard a machloket in the names of the Maharil and the Terumat haDeshen about the source for mayim shelanu. While the details were given, the sources were not. The ...
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94 views

Mayim shelanu history?

The water used to bake Matzah must be mayim shelanu—water that had been drawn in the evening and left to cool overnight. What is the halachic background for this requirement?
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83 views

How much Matzo must one eat on Pesach?

According to the OU, one must eat a minimum of "approximately 26 cubic centimeters" of Matza and Marror to fulfill his requirement (ie, a kezayis is 26 cm3). They also provide a chart, which states ...
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1answer
48 views

Why the necessity of watching the wheat from the time of its cutting?

Exodus 12:17: וּשְׁמַרְתֶּם֮ אֶת־הַמַּצּוֹת֒ You shall watch the matzot Ibn Ezra on Exodus 12:17:1: ושמרתם. הנה צוה להיות המצות שמורים מימות הקציר My translation, which I hope is ...
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2answers
89 views

Why is it called “Matzah shmurah”?

The term "מצה שמורה", means "watched matzah". AFAIK, in making "shmurah matzot" The wheat is being watched, not the matzah, itself. Perhaps, from the time it comes out of the oven until it's packaged, ...