[Avodah] ta'am of eating matza

[Richard Wolpoe]

On Wed, May 28, 2008 at 4:10 AM, Arie Folger <afolger at aishdas.org> wrote:

> RRW wrote:
> > I could be wrong but menachos that were 'rekikim" seem to me to be wafer
> > like and NOT flexible at all. That does not mean there was no suc hthing
> as
> > bendable matzo [iow unleavened pita] but I am not convinced that this was
> > EVER the exclusive matza formula...
>
> Pardon me, but IIUC, there were four basic type of mena'hot, plus some
> special
> cases like min'hot 'havitin, min'hat sotah and le'hem hapanim. They were
> not
> all prepared the same way. While some were reqiqin, not all were.
>
> Thus, nothing indicates that a simple min'hat solet would be hard baked. In
> fact, neither need a min'hat mar'heshet be hard, it was possibly rather a
> kind of unleavened dumpling. Min'hah 'al ma'hvat could conceivably have
> been
> a soft pan cake. The hard one was min'hat pitim, and the fact that it is a
> category unto itself indicates that perhaps it was the only hard baked
> min'hah. (but this is debatable, as the point of pitim is the double baking
> process, not it becoming hard.)
>
> Furthermore, as the mena'hot contained oil, they were fundamentally
> different
> from le'hem 'oni, which we were discussing originally. Parenthetically
> [or, "(parenthetically? ;-))"], I can't recall whether the le'hem hapanim
> was
> made with or without oil. Parshat Emor mentions only flour, no oil.
>
> KT,
> --
> Arie Folger
> http://www.ariefolger.googlepages.com
>

I am willing to concede that of the above is [probably] correct. But it is
esentiall irrlevant to my point

The Rambam refers to taking a Rekik [see hilchos Hametz uMatzah]
Q:is THAT particular kind of mincha or matzah hard or flexiible? That is my
only salient point.
If hard, then Rambam saw matzos as hard,
OTOH if Rekik ecnompasses  flexible Laffa-like matzos,  then my raya is
flawed.



-- 
Kol Tuv / Best Regards,
RabbiRichWolpoe at Gmail.com
see: http://nishmablog.blogspot.com/
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