This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


A traditional thin form of unleavened Jewish "bread" resembling a water biscuit in appearance. It is important during the Passover, being a reminder of how, in their escape from Egypt, the Hebrews had no time to let their bread rise. Leavened bread therefore became a prohibited food during the eight days of Passover, although, paradoxically, the holiday"s otherwise a time of celebration and good food. They are often ground to make flour for Passover rolls, or used to coat fish for frying. See 'Passover buns'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review