Pesach

Pesach Handouts.pdf

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Passover - Who Can Eat the Passover.pdf

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Pesach - Lamb Matzah and Messiah.pdf

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Pesach Traditions - Preparation.pdf

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Pesach Kitniyot Vinegar.pdf

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The tradition is ancient, the experience powerful. It commemorates the fact the Jews leaving Egypt were in a hurry, and did not have time to let their bread rise. It is also a symbolic way of removing the "puffiness" (arrogance, pride) from our souls.

Sh’mot (Exodus) 12.19; 1 Corinthians 5.7-8

Chametz (that which is leavened), leaven (Heb se’or fermentation), both words are in Sh’mot 12.19, includes anything made from the five major grains (wheat, rye, barley, oats and spelt) that has not been completely cooked within 18 minutes after coming into contact with water (Ashkenaz).

The grain product we eat during Pesach is called matzah. Matzah is unleavened bread, made simply from flour and water and cooked very quickly. This is the bread that the Jews made for their flight from Egypt. We have come up with many inventive ways to use matzah; it is available in a variety of textures for cooking: matzah flour (finely ground for cakes and cookies), matzah meal (coarsely ground, used as a bread crumb substitute), matzah farfel (little chunks, a noodle or bread cube substitute), and full-sized matzahs (about 10 inches square, a bread substitute).