Children recently got a lesson in how to make matzoh, the traditional unleavened bread served at Passover, the Jewish holiday that marks the flight of the Jews from slavery in ancient Egypt. Dennis Lynch of Brooklyn Daily reports on the youthful matzoh-makers.
The synagogue’s rabbi called the day a living religious lesson.
“It’s an opportunity to learn the reason behind the matzoh,” Rabbi Tzvi Stroh said. “Not just how the matzoh itself is made — but what’s behind it.”
Kids mixed the flour and water, rolled out the dough, punched holes in it with a nifty specialty tool, and watched it turn a delicious golden-brown in the oven — all while hearing the story of Passover from the rabbi.
Matzoh became a staple of Jewish cuisine following the Jews’ deliverance from slavery in Egypt. They fled in such haste that they had no time to let their bread rise, according to the Torah, which forbids adherents from eating leavened bread during the eight-day holiday.
The matzoh the children made, mixing flour and water into the wafer-like flatbread in under 18 minutes, was not technically kosher for Passover. Read why in Brooklyn Daily, and why Rabbi Stroh said the experience was nonetheless an important one for the children.
Read more at Voices Of NY