[Avodah] Gebrochts

[Yitzchok Levine]

Dr. Josh Backon sent me the message below about Gebrokts.  My 
understanding is that anyone who presently does not eat gebrokts can 
be mattir nedder and then eat gebrokts. YL :-)

The gemara in Pesachim 41a discusses the *machloket* between R. Meir and
R. Yossi whether one fulfills the mitzva of matza (Seder) if the matza
is soaked in water. The RIF there rules like R. Yossi (that one can't use
boiled matza) since the boiling detracts from the taste of the matza
but he permits matza soaked in water.

Rabbenu Manoach (on Rambam Hilchot Chametz U'Matza 6:6) agrees with the
RIF that one cannot soak matza in wine (but does permit water) since it would
overpower the taste of the Matzah.

The Maharil (brought in the BACH on the TUR Orach Chaim 461) agrees (soaked
in water OK, but not in soup that would overpower the taste). The Magen
Avraham there (OC 461) even feels that the Mechaber would even allow
matza soaked in wine ! The TUR OC 461 and Mechaber OC 461 agree with
the RIF and Rambam (that matza soaked in water is OK).

Then how did this minhag ta'ut originate ?? The RAAVAN (Pesachim 39a)
mentions a 12th century custom where people would refrain (rightfully)
from soaking the matza (for the seder) in wine or soup. But this was
NOT because it would become chametz but because one couldn't fulfill
one's obligation with soaked matza. Only these ignorami thought it was
because soaking matza would make it chametz !

It was only much later (Shulchan Aruch Harav) who thought that perhaps
the reason would have been because matza made then was MUCH thicker
than it is today and perhaps some unbaked dough would become chametz
if mixed with water. But this reasoning was knocked down by the Shaarei
Teshuva (Orach Chaim 460:10) since in the past 150 years, matza is made
thin.

So go and enjoy the kneidlach!

Josh


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