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<font size=3>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 :-)<br><br>
The gemara in Pesachim 41a discusses the *machloket* between R. Meir
and<br>
R. Yossi whether one fulfills the mitzva of matza (Seder) if the
matza<br>
is soaked in water. The RIF there rules like R. Yossi (that one can't
use<br>
boiled matza) since the boiling detracts from the taste of the matza<br>
but he permits matza soaked in water.<br><br>
Rabbenu Manoach (on Rambam Hilchot Chametz U'Matza 6:6) agrees with
the<br>
RIF that one cannot soak matza in wine (but does permit water) since it
would<br>
overpower the taste of the Matzah.<br><br>
The Maharil (brought in the BACH on the TUR Orach Chaim 461) agrees
(soaked<br>
in water OK, but not in soup that would overpower the taste). The
Magen<br>
Avraham there (OC 461) even feels that the Mechaber would even allow<br>
matza soaked in wine ! The TUR OC 461 and Mechaber OC 461 agree with<br>
the RIF and Rambam (that matza soaked in water is OK).<br><br>
Then how did this minhag ta'ut originate ?? The RAAVAN (Pesachim
39a)<br>
mentions a 12th century custom where people would refrain
(rightfully)<br>
from soaking the matza (for the seder) in wine or soup. But this was<br>
NOT because it would become chametz but because one couldn't fulfill<br>
one's obligation with soaked matza. Only these ignorami thought it
was<br>
because soaking matza would make it chametz !<br><br>
It was only much later (Shulchan Aruch Harav) who thought that
perhaps<br>
the reason would have been because matza made then was MUCH thicker<br>
than it is today and perhaps some unbaked dough would become chametz<br>
if mixed with water. But this reasoning was knocked down by the
Shaarei<br>
Teshuva (Orach Chaim 460:10) since in the past 150 years, matza is
made<br>
thin.<br><br>
So go and enjoy the kneidlach!<br><br>
Josh<br><br>
<br>
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