Matza

Matza (Matzot in the plural, Hebrew מַצָּה), is a Pain not raised, consumed during Pessa' H. Its origin comes from the Exode of the Israélites. According to the biblical text and the oral tradition, when they left the Egypt, they did not have time to let the bread rise; the result gave the matza. For Pessa' H, the ingredients are the flour of matza and water.

According to the Halakha, only five cereals can be used to work out the flour of matza: Corn, Barley, oats, Rye and German wheat. Indeed, the fermentation of other cereals, the Rice, is regarded as a rotting.

During the development of the matza, the paste to be used must be likely to rise but one must prevent some. For that, it is necessary that the paste is kneaded without stop and it should be worked out in less than 18 minutes because it is maximum time to prevent fermentation.

One speaks about matza will shmura (=lavé) (Hebrew מַצָּהשְׁמוּרָה) when it is elaborate starting from a corn supervised since the harvest to avoid any moisture and that it is cooked just after the cleaning of the ustensils and the furnace.

See too

  • the festival of Pessah

  • the meal of Pessah - Seder
  • the account of the exit of Egypt - Haggada
  • Cacherout
  • Host
  • Unleavened bread

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