[Avodah] Soft Matza

[Meir Rabi]

I manufacture soft Matza that keeps fresh for months. The local rabbis are
not happy.
I would appreciate any thoughts.

here is a summary, more can be found www.realmatza.com

Soft Matza is the only way to understand the Seder where we remember Hillel
and his Korech, because Korech is not a sandwich. The word “Korech” means
roll up; rolling up the Matza with meat of the Pascal Lamb and the Marror,
within it.


When I began researching soft Matza, I was surprised to discover that soft
Matza was ubiquitous until at least 1770, i.e. our grandparent’s
grandparents were eating soft Matza. (BaEr HeiTeiv 1730 - 1770)


I also discovered that without a single exception, the Talmud, the Poskim
(Halacha authorities) and all commentators, down to our “modern”
authorities, identify Matza as a soft, pita type product.

Nevertheless, I was still unsure if soft Matza was appropriate for our
community, I consulted HaRav H Schachter, the Rabbinical Head of Yeshivah
University NY, and official Posek for the world famous OU Kosher authority.
He wrote that Jews of all traditions may eat soft Matza and that forbidding
soft Matza makes as much sense as suggesting that Custom forbids us from
decorating the Synagogue in blue rather than red. Following this, I began
the arduous tasks of locating and monitoring the wheat harvest; its storage
and milling and finally the Matza production.


Many rabbis [see www.realmatza.com.au] including HaRav Aviner, one of
Israel’s leading rabbis of the religious national movement, support the
concept of producing soft Matza for Jews of all traditions. These rabbis
were generous with their time and practical advice. Australian rabbis
however, were most reluctant to engage in any discussion, even regarding
the concept and Halacha of soft Matza.


Why and when did Matza become hard? Matza used to be a home-baked, soft
product. It was baked daily during Pesach. However, Matza production
eventually moved out of our homes. We also stopped baking it during Pesach.
It was all manufactured prior to Pesach. That is when, in order to prolong
its “shelf-life” and prevent it from becoming mouldy, it became necessary
to bake it dry.


Today however, soft Matza can be packaged to have an extended shelf life.


The Chafets Chayim (d.1933) in his acclaimed Mishneh Berura, and all his
contemporaries (who in all likelihood ate hard Matza, nevertheless)
describe Matza as a soft spongy product (MBerura, O”Ch 486). They do not
mention a custom or preference for baking Matza hard and dry, simply
because there is no such custom or preference.


Halacha (ShO Siman 461) tells us that Matza is baked when there are no
stringy doughy threads stretched between pieces of a Matza that has been
torn apart. Alternatively, we see if any dough sticks to a skewer poked
into the Matza. Try poking a hard Matza with a skewer. Clearly, these tests
apply to soft Matza only and were applied to Exodus soft Matza. I rejoiced
at being able to reinstate this Halachic standard.


The Rama, Rabbi Moshe Isserlis (1520- 1572) advises us to make Matza less
thick than the 80 mm permitted by the Talmud. It should not exceed 12mm, as
thick as a finger. [BaEr Heitev - 1730–1770]. Matzos of that thickness if
baked hard and dry would only submit to a hammer and cold chisel.


Without going into detail (available at www.exodusmatza.com) from the
moment water is added to flour, our Code of Jewish Law (459:2) warns that
“extreme caution must be exercised to ensure that the dough is continuously
worked” and underscores the urgency with, "and not left idle even for one
moment."


Minimising idle time is probably the most difficult goal to achieve be it
with hand or machine made hard Matza. Soft Matza however, excels also in
this particular arena.


At the Seder we commemorate our Holy Temple, we describe Hillel’s practice
of making a wrap. Tradition is calling. It is roused from its slumber. This
year let’s not just *talk* about what Hillel did; let’s *do* what Hillel
did.

-- 

Best,

Meir G. Rabi
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