"By January 2004, extremely low-gluten Church-approved hosts had become available in the United States, Italy and Australia. As of July 2017, the Vatican still outlawed the use of gluten-free bread for Holy Communion. The Jewish festival of Pesach (Passover) may present problems with its obligation to eat matzo, which is unleavened bread made in a strictly controlled manner from wheat, barley, spelt, oats, or rye. This rules out many other grains that are normally used as substitutes for people with gluten sensitivity, especially for Ashkenazi Jews, who also avoid rice. Many kosher-for-Passover products avoid grains altogether and are therefore gluten-free."
"contains an instruction to eat matzo, specifically, on the first night of Passover and to eat only unleavened bread (in practice, matzo) during the entire week of Passover. Consequently, the eating of matzo figures prominently in the Passover Seder. There are several explanations for this. The Torah says that it is because the Hebrews left Egypt with such haste that there was no time to allow baked bread to rise; thus flat, unleavened bread, matzo, is a reminder of the rapid departure of the Exodus. Other scholars teach that in the time of the Exodus, matzo was commonly baked for"
"Matzah pizza Matzah pizza (sometimes spelled matzoh pizza) is a type of pizza made by baking a piece of matzo that has been topped with sauce and cheese. Because Jews are forbidden from eating leavened bread during Passover, some individuals use matzo as a substitute for traditional pizza crusts during the holiday. During Passover, Jews are forbidden from eating bread that is made with yeast or leavening agents. Given these restrictions, some individuals will make pizza by substituting matzo for traditional pizza crust. However, some food manufacturers now supply traditional pizza crusts that are made with kosher-for-Passover ingredients, and some"
"Azymes Azymes (plural of ""azyme"") is an archaic English word for the Jewish matzah, derived from the Greek word ἄζυμος (ἄρτος) ""ázymos (ártos)"", ""unleavened (bread)"", for unfermented bread in Biblical times; the more accepted term in modern English is simply unleavened bread or matzah, but cognates of the Greek term are still used in many Romance languages (Spanish ""pan ácimo"", French ""pain azyme"", Italian ""azzimo"", Portuguese ""pão ázimo"" and Romanian ""azimă""). The term does not appear frequently in modern Bible translations, but was the usual word for unleavened bread in the early Catholic English Douay-Rheims Bible. The adjectival form Azymite"
"Matzah brei Matzah brei (; , ""matzah brei"", or , ""matzah metugenet"", literally, ""fried matzah""), sometimes spelled matzah brie or matzo brei, is a dish of Ashkenazi Jewish origin made from matzah fried with eggs. It is commonly eaten as a breakfast food during the Jewish holiday of Passover. The German word ""brei"" refers to a ""porridge-like mush"". In modern Yiddish, ""brei"" means ""fry"". Gil Marks in his ""Encyclopedia of Jewish Food"" asserts that matzah brei as a fried matzah-and-egg dish originated in North America. He notes the publication of a recipe for ""Fried Matzos"", consisting of soaked whole matzah"
"occasionally used to refer to the town of Massapequa, New York. Matzah pizza Matzah pizza (sometimes spelled matzoh pizza) is a type of pizza made by baking a piece of matzo that has been topped with sauce and cheese. Because Jews are forbidden from eating leavened bread during Passover, some individuals use matzo as a substitute for traditional pizza crusts during the holiday. During Passover, Jews are forbidden from eating bread that is made with yeast or leavening agents. Given these restrictions, some individuals will make pizza by substituting matzo for traditional pizza crust. However, some food manufacturers now supply"
"the purpose of traveling because it preserved well and was light to carry (making it similar to hardtack), suggesting that matzo was baked intentionally for the long journey ahead. Matzo has also been called ""Lechem Oni"" (Hebrew: ""bread of poverty""). There is an attendant explanation that matzo serves as a symbol to remind Jews what it is like to be a poor slave and to promote humility, appreciate freedom, and avoid the inflated ego symbolized by more luxurious leavened bread. ""Shmura matzo"" (""watched"" or ""guarded"" matzo), is the bread of preference for the Passover Seder in Orthodox Jewish communities. Shmura"
"Mandazi Mandazi, also known as the dabo or Dahir (), is a form of fried bread that originated on the Swahili Coast. It is one of the principal dishes in the cuisine of the Swahili people who inhabit the African Great Lakes. The dish is popular in the region, as it is convenient to make, can be eaten with almost any food or dips or just as a snack by itself, and can be saved and reheated for later consumption. Mandazi are similar to doughnuts, having a little bit of a sweet taste which can be differentiated with the addition"
"Matzah ball Matzah balls ( pl., singular ; with numerous other transliterations) or matzo balls are Ashkenazi Jewish soup dumplings made from a mixture of matzah meal, eggs, water, and a fat, such as oil, margarine, or chicken fat. Matzah balls are traditionally served in chicken soup and are a staple food on the Jewish holiday of Passover. The texture of matzah balls may be light or dense, depending on the recipe and the skill of the cook. Enthusiasts classify matzah balls as ""floaters"" or ""sinkers"". Schmaltz (chicken fat) imparts a distinctive flavour, but many modern cooks prefer vegetable oils"
"custom in medieval times. Passover celebrates The Exodus from Egypt where it is said the Jewish people left so quickly, there was no time for their bread to rise. Commemorating this event, Jews eat matzo and abstain from bread, cakes and other foods made with yeast and leavening agents. In modern times, rabbinical authorities permit the use of chemical leavening, such as baking powder. Matzo is a staple food during the holiday and used as an ingredient of many Passover dishes. ""Kneidlach"" (matzo ball) soup is traditional. Fish is coated with matzo meal before frying, and cakes and puddings are"
"traditional preparation method of maize meal in South African cuisine. It is a crumbly or grainy type of pap or porridge, eaten by most cultural groups in South Africa. Phuthu is often eaten with meat, beans, gravy and sour milk. Phutu South Africa / Basotho, Nguni, Afrikaner Sadza in Shona (isitshwala in isiNdebele, or ""pap"", ""vuswa"" or ""bogobe"" in South Africa, or nsima in the Chichewa language, or Ugali in East Africa) or ""phaletšhe"" in Botswana, is a cooked maize meal that is the staple food in Zimbabwe and other parts of Southern Africa. Sadza is made with finely ground"
"80 pounds of margarine, 200 pounds of matzah meal, and 20 pounds of chicken base"". Matzah ball Matzah balls ( pl., singular ; with numerous other transliterations) or matzo balls are Ashkenazi Jewish soup dumplings made from a mixture of matzah meal, eggs, water, and a fat, such as oil, margarine, or chicken fat. Matzah balls are traditionally served in chicken soup and are a staple food on the Jewish holiday of Passover. The texture of matzah balls may be light or dense, depending on the recipe and the skill of the cook. Enthusiasts classify matzah balls as ""floaters"" or"
"Mataz Mataz (Circassian: Мэтазэ), often called as psyhaluje or haluš (Circassian: Псыхьалыжъо), are filled dumplings in Circassian cuisine. They are made by wrapping pockets of unleavened dough around a filling and cooking them in boiling water. The dough, which is made by mixing flour and warm water, sometimes with an egg, is rolled flat and then cut into squares with a knife or circles using a cup or drinking glass. It may be stuffed with mashed potatoes and fried onions. Typically, these dumplings also consist (singularly or in combinations) of a spiced meat mixture, usually lamb or ground beef, with"
"on the first night of Passover. (""Shĕmura"" wheat may be formed into either handmade or machine-made matzo, while non-""shĕmura"" wheat is only used for machine-made matzo. It is possible to hand-bake matzo in ""shĕmura"" style from non-shmurah flour—this is a matter of style, it is not actually in any way ""shĕmura""—but such matzo has rarely been produced since the introduction of machine-made matzo.) Haredi Judaism is scrupulous about the supervision of matzo and have the custom of baking their own or at least participating in some stage of the baking process. Rabbi Haim Halberstam of Sanz ruled that machine-made matzo"
"Ashkenazim, primarily Hasidic Jews, to avoid putting matzo (or any derivative, such as matzo meal) into water (or any liquid), to avoid the possibility that a clump of flour that was never properly mixed with water (and thus is still susceptible to leavening) may come into contact with the liquid. According to Rabbi Yitzchak Eizik of Vitebsk, the custom originated with Dov Ber of Mezeritch. (This appears, for example, in Shulchan Aruch HaRav, c. 1800.) Therefore, some Jewish communities, especially Hasidic Jews, do not eat matzo ball soup during Passover. ""Non-gebrochts"" recipes and products generally substitute potato starch for matzo"
"some communities, particularly among strictly Orthodox Jews, to use handmade shmura matzo, which has undergone particularly strict kashrut supervision. The exclusion of leaven from the home has forced Jewish cooks to be creative, producing a wide variety of Passover dishes that use matzo meal and potato as thickeners. Potato flour is largely used in cakes along with finely ground matzo meal and nuts. Popular Ashkenazi dishes are ""matzo brei"" (crumbled matzo with grated onion, fried with scrambled egg), ""matzo latkes"" (pancakes) and chremslach (also called ""crimsel"" or ""gresjelies""; matzo meal fritters). Wined ""matzo kugels"" (pudding) have been introduced into modern"
"to sit for more than 18 minutes before being baked. Once flour has been reacted with water and rapidly baked into matzo, it is no longer subject to leavening. According to this argument, matzo and its derivatives are neither ""leavened"" nor ""leavenable"" and therefore are permissible for consumption during Passover. A reading of the tractate Pesahim from the Babylonian Talmud (c. 500) makes it clear that in Talmudic times, matzo soaked in water was permitted during Passover; the Ashkenazi rabbi and exegete, Rashi (c. 1100), also indicates that this was unobjectionable (Berachot 38b). However, the custom later developed among some"
"the introduction of maize, sadza was made from ""zviyo"" finger millet. Sadza is typically served on individual plates, but traditionally sadza was eaten from a communal bowl, a tradition that is still maintained by some families mainly in the rural areas. It is generally eaten with the right hand without the aid of cutlery; often rolled into a ball before being dipped into a variety of condiments such as sauce/gravy, sour milk, or stewed vegetables. Notable foods eaten with sadza include: Meat is known as ""nyama"" in Shona. Similar dishes are polenta, from northern Italy, and grits in the southern"
"matzo is made from wheat that is guarded from contamination by chametz from the time of summer harvest to its baking into matzos five to ten months later. In the weeks before Passover, matzos are prepared for holiday consumption. In many Orthodox Jewish communities, men traditionally gather in groups (""""chaburas"""") to bake handmade matzo for use at the Seder, the dough being rolled by hand, resulting in a large and round matzo. ""Chaburas"" also work together in machine-made matzo factories, which produce the typically square-shaped matzo sold in stores. The baking of matzo is labor-intensive, as only 18–22 minutes is"
"to ""retain"" it in the home. Matzo may be used whole, broken, chopped (""matzo farfel""), or finely ground (""matzo meal"") to make numerous matzo-based cooked dishes. These include matzo balls, which are traditionally served in chicken soup; matzo brei, a dish of Ashkenazi origin made from matzo soaked in water, mixed with beaten egg, and fried; matzo pizza, in which the piece of matzo takes the place of pizza crust and is topped with melted cheese and sauce; and kosher for Passover cakes and cookies, which are made with matzo meal or a finer variety called ""cake meal"" that gives"
"naturally believed to have also been matzo, with his disciples during a Passover Seder. Canon Law of the Latin Rite of the Roman Catholic Church mandates the use of unleavened bread for the Host, and unleavened wafers for the communion of the faithful. The more liturgical Protestant churches tend to follow the Latin Catholic practice, whereas others use either unleavened bread or wafers or ordinary (leavened) bread, depending on the traditions of their particular denomination or local usage. On the other hand, most Eastern Churches explicitly forbid the use of unleavened bread (Greek: ""azymos artos"") for the Eucharist. Eastern Christians"
"walnuts, red wine, cinnamon, and honey) just before the sandwich is made. In Ashkenazi families where grated horseradish is used for the maror instead of lettuce or endive, the maror cannot be dipped in the charoset, so it is the custom to spread the bottom piece of matzah with horseradish maror, cover it with a pile of charoset, and top it with another piece of matzah to make a hot-sweet sandwich. Philo has called this sandwich a ""moral migration from wickedness to virtue. Repentant sinners at first brood bitterly (maror) over their past misdeeds. Then matzah, the healing food, brings"
"matzo made from flour and water. The flour may be whole grain or refined grain, but must be either wheat, spelt, barley, rye, or oat. Some Sephardic communities allow matzos containing eggs and fruit juice to be used throughout the holiday. Passover and non-Passover matzo may be soft or crisp, but only the crisp ""cracker"" type is available commercially in most locations. Soft matzo, if it were commercially available, would essentially be a kosher flour tortilla. Non-Passover matzo may be made with onion, garlic, poppy seed, etc. It can even be made from rice, maize, buckwheat and other non-traditional flours"
"used to add various tastes. Mandazi can also be eaten as a dessert after a meal where it is often served with powdered or cinnamon sugar to add sweetness. They are also a popular snack in the region. Mandazi Mandazi, also known as the dabo or Dahir (), is a form of fried bread that originated on the Swahili Coast. It is one of the principal dishes in the cuisine of the Swahili people who inhabit the African Great Lakes. The dish is popular in the region, as it is convenient to make, can be eaten with almost any food"
"Jews do not eat matzah brei or any other dish cooked with matzah during Passover due to the stringency against eating ""gebrochts"", matzah that has come into contact with water. Those who avoid eating ""gebrochts"" will eat matzah brei and other cooked matzah dishes on the eighth day of Passover outside the Land of Israel, as the eighth day is of rabbinic and not Torah origin. Matzah brei Matzah brei (; , ""matzah brei"", or , ""matzah metugenet"", literally, ""fried matzah""), sometimes spelled matzah brie or matzo brei, is a dish of Ashkenazi Jewish origin made from matzah fried with"
"one, in fulfillment of the verse, ""with matzot and maror they shall eat it.""""(Numbers 9:11). This sandwich apparently refers to traditional soft matzot rather than modern crisp matzot, and so would have borne a striking resemblance to a modern shawarma. In modern times, when there is no paschal lamb, some Ashkenazi Jews have adopted the practice of emulating Hillel's example by making a sandwich of matzo and maror (the ""bitter herbs"": either lettuce, endive, or horseradish). The maror, if lettuce or endive, is dipped in the meal's traditional charoset (a finely chopped sweet mixture of fruits and nuts, typically apples,"
"important place with Sephardic roots, is made a pambazo with Pole meat, is mixture with traditional pambazo or acemite, Polish beef meat and lettuce, with spicy sauce. ""The Daily Meal"" reviewed the pambazo with ""it’s insanely delicious"" in their article ""12 Life-Changing Sandwiches You've Never Heard Of"". Pambazo Pambazo () is the name of a Mexican white bread. It is also the name of the dish or ""antojito"" (very similar to the torta) made with this bread dipped in a red ""guajillo"" pepper sauce and filled with ""papas con chorizo"" (potatoes with chorizo). The bread used for pambazos is white"
"actually one of the five grains (it may be a mistranslation), so those who can have wheat matzo should do so. ""Matzo"" is mentioned in the Torah several times in relation to The Exodus from Egypt: There are numerous explanations behind the symbolism of matzo. One is historical: Passover is a commemoration of the exodus from Egypt. The biblical narrative relates that the Israelites left Egypt in such haste they could not wait for their bread dough to rise; the bread, when baked, was matzo. (Exodus 12:39). The other reason for eating matzo is symbolic: On the one hand, matzo"
"is repeated, this time with all customs including a blessing. Two blessings are recited. First one recites the standard blessing before eating bread, which includes the words ""who brings forth"" (motzi in Hebrew). Then one recites the blessing regarding the commandment to eat Matzah. An olive-size piece (some say two) is then eaten while reclining to the left. The blessing for the eating of the maror (bitter herbs) is recited and then it is to be eaten. The maror (bitter herb) is placed between two small pieces of matzo, similarly to how the contents of a sandwich are placed between"
"standard not to eat food containing any ""kitniyot"". There is some movement among Conservative Ashkenazi Jews to cease to observe the tradition of ""kitniyot"". Sephardi Jews have no general restrictions. Some Sephardi Jews from Spain and North Africa (for example, Moroccan Jews) have different restrictions, such as avoiding rice during Pesach. At Passover, some Hasidic Jews will not eat ""matzo"" that has become wet, including matzo balls and other matzo meal products although it cannot become ""chametz"". Such products are called ""gebrochts"" (Yiddish: ""broken""), referring to the broken or ground matzo used for baking or cooking. Instead of matzo meal,"
"for the Eucharist are flat, unleavened bread. The main reason for the use of this bread is the belief, that because the last supper was described in the Synoptic Gospels as a passover meal, the unleavened matzo bread was used by Jesus when he held it up and said ""this is my body"". All Byzantine Rite churches use leavened bread for the Eucharist as this symbolizes the risen Christ. Some Oriental Orthodox and Eastern Catholic Christians use leavened bread, as in the east there is the tradition, based upon the gospel of John, that leavened bread was on the table"
"""bota"" or ""ilambazi"". Sadza is made by mixing the cornmeal with water to produce a thick paste/porridge. After the paste has been cooking for several minutes, more cornmeal is added to thicken the paste. This is usually eaten as lunch or dinner, usually with sides such as gravy, vegetables (spinach, chomolia, or spring greens/collard greens), beans, and meat (stewed, grilled, roasted, or sundried). Sadza is also commonly eaten with curdled milk (sour milk), commonly known as ""lacto"" (""mukaka wakakora""), or dried Tanganyika sardine, known locally as ""kapenta"" or ""matemba"". Bota is a thinner porridge, cooked without the additional cornmeal and"
"Matevž Matevž (puréed beans with cracklings) is a Slovene national dish. The dish is typical of central Slovenia, especially of the Kočevsko region. It is made of beans and potatoes. Its origins come from the 19th century. Originally the lower social classes ate it as a main course. The dish is also known as ""krompirjev mož"" (potato man), ""medved"" (bear) or even as ""belokranjski mož"" (White Carniola man). The term ""matevž"" is a derivative from male name Matej or Matevž (Matthew). ""Matej"" or ""Matevž"" word origins to many other dialectical expressions: ""to have matevža"" means to have a hangover. It"