Food in Judaism

Passover

Passover is a Jewish holiday, celebrating their exiting Egypt, and becoming free people in the Promised Land. To get there, they had to pass through the desert, in which they wandered for 40 years. unfortunately, because they wanted to flee Egypt fast, they didn't bake the bread long wnough for it to rise. This new bread was called "Matza". And so, it became a tradition that Jews do not eat anything that is related to bread during Passover.

Passover foods vary in Sephardi and Ashkenazi communities. Ashkenazim exclude rice, while it is served by Sephardim. Most Ashkenazim avoid the use of pepper because it is sometimes mixed with flour and crumbs by traders. Hasidim do not eat soaked Matzot on passover except on the last day (in the Diaspora).

The several verieties of Matzot include Matzo Shemurah, Matzo ashirah (egg matzo), and sugar matzo. The exclusion of leaven from the home has resulted in a rich menu of matzo meal and potato foods for Passover, such as kneydl (Ashkenazi) of various types made from either matzo meal or broken up matzo. Some are filled with meat or liver or fruits, used for soups or side diahes or desserts. Potato flour is largely used in cakes along with finely ground matzo meal and nuts.

Popular Ashkenazi dishes are matzo brie (fried crumbled matzo with grated onion), matzo latkes (pancakes) and khremzlakh (also called crimsel or gresjelies; matzo meal fritters). Wined matzo kugels (pudding) have been introduced into modern Jewish cooking. For thickenink soups and sauces at Passover fine matzo meal or potato flour is used instead of flour: for frying fish or cutlets, a coating of matzo meal and egg, and for stuffing, potatoes instead of soaked bread.

"Noodles" may be made by making pancakes with beaten eggs and matzo meal which, when cooked, are rooled up and cut into strips. They may be dropped into soup before serving. matzo kleys - dumplings - are small balls made from suet mixed with chopped fried onions, chopped parsley, beaten egg, and seasonings, dropped into soup and cooked.

In oriental countries and in old Jerusalem sheep-tail fat was prepared for Passover. Oriental Passover dishes are fahthūt (Yemenite) - a soup stew made with matzo meal - and Turkiah minas and mahmuras - layers of matzo with fillings of cheese, vegetables or meat. In Sephardi homes haroset is served as a treat and not just as a tasye. The khryn (horseradish relish) originating as an Ashkenazi Passover dish, is popular all the year round.