“Hurry up! We just have five minutes left!” said Tammar Tal, 16, team oversight leader at the recent Sephardi matzah baking session at Congregation Etz Ahaim in Highland Park. Mehadrin Sephardi matzahs under the strict supervision of Rav Eliyahu Tal were baked in the weeks prior to Passover for the local community and others. “Over 300 pounds of matzahs have been ordered from all over the United States: Connecticut, Florida, California, Maryland and, of course, various cities in New Jersey,” said Rabbi Tal.
Sephardi matzahs differ from Ashkenazi style in that they are a little thicker and fluffier. Both types of matzahs are made with flour and water as the only ingredients and maintain a strict 18-minute preparation time. Based on the Shulchan Aruch, Ashkenazim are not permitted to eat Sephadi matzahs on Passover. Interestingly, Ashkenazim would be able to use them for Hamotzei this year when Shabbat is erev Pesach since for them they are not actual matzah and are not chametz.
Rabbi Tal has been involved in baking matzah for most of his life. Growing up in Jerusalem, his job as a young boy was to roll the device over the matzahs to poke holes in them to prevent them from rising. He progressed to various other responsibilities, and upon arriving in the United States, joined his friend in making the matzahs in Paramus. When his friend relocated out of state, Rabbi Tal brought the oven and all the matzah baking equipment to Highland Park and now operates the only New Jersey Sephardi matzah bakery in the state.
The process began with a trip to the Satmar community in Brooklyn to purchase special flour to make the matzahs. The 160-pound bag of whole wheat flour was placed in a large storage bin which was kept sealed to prevent moisture from getting inside. The propane gas-powered oven resembles a portable pizza oven and was placed just outside the back door of the synagogue. The preparation area consisted of several stainless steel tables that were cleaned and dried before and after each batch of matzahs was prepared. Tools such as the wooden rolling pins and long poles to bring the matzahs to the oven and the hole punching tools were also cleaned and dried before and after use and were inspected to ensure there were no cavities or cracks. Rabbi Tal also checked the workers’ hands to be sure they were clean and dry.
The timer started when each batch of 1,000 grams of flour was combined with 550 milliliter of water. Rabbi Tal mixed and kneaded the dough before portioning it into pieces for workers to prepare into rounds. Bat-El Tal, 15, the team member designated to roll the device to put the holes in each slice, said “Other than eating the matzah, my favorite part of the process is putting the holes in.” When ready for the oven, the raw matzahs were draped over long dowels which are brought outside to the oven and placed inside for baking.
“Ashkenazi matzahs are much thinner and take only about 20 seconds to bake; the Sephardi ones take much longer,” said Rabbi Tal, who took charge of the oven. “My favorite part of the process is the baking. It is somewhat of an ‘art’ to determine when each of the differently sized pieces are ready.” Rabbi Tal expertly turned each piece and tilted some more toward the fire if a bit more browning was needed. Although he is an expert at making matzahs, Rabbi Tal admitted his expertise does not extend to baking challah for the rest of the year.
Each lovingly prepared piece of matzah was inspected and placed in a large towel-lined bin when baked. If any were deemed unacceptable, they were set aside for the preparation team to snack on after the baking and clean-up was completed.
The baking session I attended lasted three hours, and there were several previous sessions. “We had about 50 children from around the community come to one session so they could see how it was done,” noted Rabbi Tal.
“The process and the assembly line, where everyone knows their job and responsibility, is quite impressive. We have to work together to make sure everything gets done within 18 minutes,” said Yitzchok Meir Reichman, 17, one of the workers. “It is amazing how much we needed to make. “The orders, baruch Hashem, are coming in,” added his brother (and co-worker) Ariel Yisroel Reichman, 15.
The final step in the process was to weigh the individual matzahs, seal them in plastic bags with the kashrut certification attached, and prepare them for distribution or shipment by mail. “These matzahs are softer and do not break easily so it is not difficult to ship them out of state,” said Rabbi Tal. Included in each box is a halachic pamphlet on Pesach from the second Haggadah publication by Rabbi Tal’s students at Yeshivat Mital HaShamayim. For more information about the matzahs or to order for next year, visit www.etzahaim.org.
Deborah Melman is a staff writer at The Jewish Link.
