As Passover approaches we begin to sift through Grandma's recipes for fluffy Matzah-balls and other old favorites for our holiday meals. While our individual tastes may vary, the basic elements of the Seder, wine and matzah, remain constant across the continent and around the globe.
 
Matzah, the thin, cracker-like bread eaten on Passover, is what our ancestors ate as they left Egypt when G-d redeemed them on the day we now celebrate as a holiday. The components are the simple, flour and water kneaded to form dough which is rapidly rolled, perforated, and baked briefly at high temperatures.
 
Matzah made by machine is widely available, and some is perfectly kosher for use on Passover. However, in many locations, Matzah is still made the same way it was done in Egypt: by hand. Generally, this hand made Matzah is called Matzah Shmurah-"guarded Matzah", which means that the wheat was watched from the time of the harvest to ensure no moisture came in contact with the kernels or flour, which would render it unfit for use on Passover.
 
Because of the uniqueness of the hand made Matzah in its unchanged state since ancient times, many have the custom to use Matzah Shmurah for the night of the Seder, even if it is not used for the rest of the holiday. It's been a family favorite for over 3,000 years!
 
To obtain your own Matzah Shmurah for Passover, or to get more information about the holiday please contact the EJCC. 
 
Wishing you a happy and joyous and Kosher Passover!

Shabbat Shalom!