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

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1answer
330 views

Could you bake matzah during Passover?

This is a theoretical question, I have no plans to bake my own Matza. But could you get flour and make Kosher Matza DURING Pessah (any time during the whole week)? Is there a law against it, if it's ...
4
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1answer
197 views

Can rice flour be processed the same as Matza for those who don't eat Kitniyos?

I know rice is Kitniyos. Yet, if one can make Matza with ingredients that have potential to become Chametz, one should be allowed to make it from Kitniyos ingredients. Does anyone make it and if not, ...
1
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0answers
39 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 ...
2
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3answers
104 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 ...
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 ...
4
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1answer
64 views

Do we need to check for nefuchos in our matzah today?

We are not supposed to eat matzoh that contains a nefucha (a "swollen" part/air bubble) bigger than a hazelnut. I'm not entirely sure of the reasons, but it is discussed in Mishna Berura 461:34. ...
10
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0answers
128 views

What cracks disqualify a Shmurah Matzah as whole?

What cracks disqualify a hand-baked (typically Shmurah) Matzah as whole for the purposes of lechem mishneh and the Seder? I've been told that: Cracks in the center of the matzah that do not reach ...
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2answers
84 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 ...
3
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3answers
134 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?
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0answers
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 ...
9
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1answer
372 views

Where did the myth that the *entire* matza process must be done in under 18 minutes come from?

I've been going over the halakhoth for baking matzah, and even though I hear from almost every Rabbi I've asked that the entire process must be done in under 18 minutes, I can't find any evidence for ...
4
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1answer
78 views

Is chimutz a wholly physical phenomenon?

The gemara seems to imply that chametz is not a concern with flour mixed with fruit juice. Indeed, amongst other effects, sugars (which are present in fruit juice) slow gluten development. However, ...
10
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2answers
2k views

18 minute Matzah?

Are there sources EXPLAINING why we have to make matzah within 18 minutes? I understand having a time limit if in fact the reason we eat matzah is to reenact the speed which we left Egypt (that ...
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0answers
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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0answers
86 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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5answers
201 views

How can two contradictory ideas exist in Matzah?

מצה embodies two ideas: poor man’s bread (slavery) and free man’s bread (the bread that was made in haste when they left Egypt). These ideas seem to contradict one another; how can they both exist in ...
4
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3answers
112 views

Where do matza bakers find flour that's definitely never gotten wet?

Matzah sold as Shmurah means that Jews were present from the time of harvesting, making sure that the grain stayed dry and didn't become chametz, and intending for the purpose of the mitzva of matzah. ...
4
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1answer
74 views

Why in the Temple were the meal offerings that were unleavened, kneaded with warm water?

The meal offerings in the Temple (that were unleavened – matzo) were kneaded with lukewarm water Rambam Maaseh Hakorbonos - Chapter 12 Halocho 21 despite the fact that this accelerates leavening. We ...
3
votes
1answer
158 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". ...
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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 ...
0
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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 ...
4
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0answers
115 views

Alright you Yemenites or Mizrahim out there! Matzah Recipe?

Looking for information on how Yemenites or other Mizrahim bake Matzah. How much flour to water, how hot does the oven get? Does it have to go to the oven within 18 minutes, or does that only matter ...
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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, ...
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 ...
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
69 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, ...
2
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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. ...
4
votes
0answers
108 views

Four cups of wine, but no matzah!

At the seder, the third cup of wine is drunk after Birkat Hamazon. If a person has plenty of wine, but no matzah (and hence no Birkat Hamazon), should he still drink the third cup of wine? If so, ...
7
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2answers
121 views

How do I bake my own matza?

I'd really like to bake matza by hand. I know that it's impractical and inadvisable to try doing it on my own, but I hear that groups of people go to matza factories to do it. How do I find such a ...
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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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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 ...
3
votes
1answer
135 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 ...
10
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5answers
374 views

Is there anywhere that you can get round machine Matzos?

Hand Matzos always seem to be round, yet machine Matzohs seem to be square. Is there any company anywhere that produces round machine Matzos? Why not?
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 ...
2
votes
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
63 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 ...
7
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2answers
323 views

The Passover and Yeast

What are the regulations concerning the passover ceremony and the use of yeast in bread? Is eating bread made without yeast significant and meant to represent anything in particular? Does this ...
6
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4answers
188 views

When was matzah eaten besides for Pesach? (Chametz u'matza)

The first of four questions specifically says, "On all other nights we eat chametz or matza, why on this night only matza?" While I understand that it's halakhically acceptable to eat matzah when it ...
10
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3answers
598 views

Why do we say Pesach seder brachot both nights?

During the Pesach seder, but not during the rest of Pesach, we say b'rachot for the mitzvot of matzah and maror. (I mean the "asher kidshanu b'mitzvotav" b'rachot.) So it seems that we are only ...
1
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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 ...
3
votes
1answer
239 views

What are “18 minute” matzot?

From my understanding, the dough becomes chametz if it is not baked within 18 minutes. So, aren't all matzot 18 minutes? Like the words of the seder, what makes the "18 minute" matzot different from ...
6
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2answers
258 views

Can leftover shmurah matzot from one year be used the following year?

I had this discussion with a fellow shul member. He has a box of shmurah matzot that he left in the closet from last year. When he opened it up, recently he noticed that they were stale. He says that ...
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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 ...
9
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3answers
367 views

Is one allowed to make Kneidlach when the last day of Pesach is Shabbos?

According to those who eat Gebrotz only on the last day of Pesach, is one allowed to make Mazta balls when the last day of Pesach is Shabbos? On a normal year, one can cook and eat Gebrotz on the ...
6
votes
1answer
163 views

How to explain Matzah Shemurah in 18 minutes

(Not to be confused with this question) How can one explain Matzah to a curious colleague in under 18 minutes? So far I have been asked: Why does it need to be extra watched? (I've shown her Sh. ...
7
votes
1answer
122 views

Is a machine written sefer torah distinguishable from Machine Matzos

The Jewish University in Berlin has developed a machine written quill* on parchment Sefer Torah. The report from the BBC takes it for granted that such a Sefer Torah is posul because it lacks the ...
0
votes
1answer
60 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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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?
10
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3answers
575 views

Halachic status of kamut

Khorasan wheat, often known by one popular brand name thereof, KAMUT®, is an ancient grain that is related to modern-day wheat, but has a number of differences. Does it have the halachic status of ...
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0answers
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 ...