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Normally, the search for chametz (leavened bread) occurs on the night of the 14th of Nisan, which is one night before the start of Passover.When this night is a Friday, the search for chametz takes place one night earlier (on the 13th), since use of a candle and the act of burning chametz are forbidden on Shabbat.
Matzah plate with an inscription of the blessing over the matzah Handmade Shemurah Matzah Matzah Shemurah worked with machine for Passover. Matzah, matzo, or maẓẓah [1] (Hebrew: מַצָּה, romanized: maṣṣā, pl.: matzot or Ashk. matzos) is an unleavened flatbread that is part of Jewish cuisine and forms an integral element of the Passover festival, during which chametz (leaven and ...
Shmura matzah ("watched" or "guarded" matzah), is the bread of preference for the Passover Seder in Orthodox Jewish communities. Shmura matzah is made from wheat that is guarded from contamination by leaven from the time of summer harvest [62] to its baking into matzot five to ten months later.
During this time, most Jews follow strict dietary rules including not eating leavened foods such as bread (called chametz), which is meant to symbolize how the Israelites did not have time for ...
Why is it that on all other nights during the year we eat either leavened bread or matza, but on this night we eat only matza? Why is it that on all other nights we eat all kinds of vegetables, but on this night we eat bitter herbs? Why is it that on all other nights we do not dip [our food] even once, but on this night we dip them twice?
The source for the need for shemurah matzah is in the Talmud. where it concludes that there is a commandment to guard the matzahs for Passover, based on the verse [clarification needed] However, the Talmud deliberates whether the need for guarding is from the time of baking or perhaps already from the time of harvesting.
Two of the shabbath (holy assemblies) occur in spring on the first and last day of the Feast of unleavened bread . One occurs in the summer, this is the Feast of Weeks ( Shavuot ). And four occur in the fall in the seventh month.
Gluten, a protein found naturally in wheat, barley and rye, becomes degraded during the fermentation process when making sourdough bread, says Van Buiten, so it naturally contains less gluten than ...