When the Jews left Egypt and were liberated from slavery, they were in such a hurry that they couldn’t wait for their dough to rise before baking. To commemorate the Jews’ haste in leaving Egypt, we do not eat hametz, or any leavened grain products, for the duration of the Passover holiday. Matzo is made from a dough of flour and water that must be mixed, rolled and baked within 18 minutes, the time frame in which leavening is assumed to have begun.
Insider tip: The best Passover breakfast around is matzo spread with butter and salt or with cream cheese and jam. Matzo is also an excellent base for personal pizzas – just spread with tomato sauce, add some chopped veggies, sprinkle with cheese, and bake till the cheese is bubbly and browned.
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