By Alex Berger
Italian pizza is derived from matzoh, the unleavened bread of Passover. As per “The People’s Almanac:” “Pizzas were first made 2000 years ago when Roman soldiers added olive oil and cheese to their matzohs.”
Yes, folks, a look at the calendar reveals that the Jewish holiday of Passover will begin on the evening of March 27 at 5:57 p.m. The Snowbirds and Snowflakes (mainly Jewish New Yorkers who spent the winter months in Florida) will be returning to join the celebration. It is a joyous period for Jews throughout the world, and even for those ex-New Yorkers who choose to remain in Florida.
The eight-day observance of Passover marks the birth of the Jews as a people and their emergence as a nation. It is the time for Jews to recall that their people were once enslaved in Egypt more than 5,000 years ago.
Almost everyone knows the Passover story. God chose Moses to lead his people out of Egypt and away from Pharaoh, who enslaved them. He instructed every Jewish family to gather its belongings and be ready to leave Egypt at a moment’s notice. He also advised them to mark their doorway with the blood of a lamb. To convince the Pharaoh to allow the Jews to leave, the Angel of Death made a nightly visit to every Egyptian home and in each, a first-born child died. The Angel of Death miraculously “passed over” the Jewish houses that had blood smeared on their doorways. From this event, Passover got its name.
After that terrible night, the Egyptian Pharaoh reluctantly agreed to let the Jews go. They left in a hurry because of the fear that the Pharaoh might change his mind. The fleeing throng did not have time to bake their daily bread before they departed. So, a quantity of dough was wrapped and taken with them.
When the Jews did stop to eat, they baked the dough over fires. But the dough, with no leaven (yeast) in it, produced a cracker-like bread known today as matzoh. Shortly thereafter, the Pharaoh did change his mind and sent his army in hot pursuit of the Jews to bring them back. With divine intervention, the Red Sea miraculously parted, allowing the Jews to cross. But when the Egyptian soldiers tried to cross also, the passageway flooded, engulfing and eventually drowning all of them.
During this holiday, Jews eat traditional Passover foods, and matzoh is the only type of bread allowed. It is called “the bread of affliction” and is a reminder of the Jews who were freed from slavery. Other foods must be certified “kosher for Passover” before they are permitted in the house.
A few years ago during Passover, Gloria and I were sitting in Alley Pond Park. On the adjacent bench was a lady eating a pretzel. Next to her sat another lady with a small dog. The petite animal was closely observing the pretzel — ears and nose quivering in anticipation. The dog gently put his claws on the pretzel-eater and looked at her beseechingly. The first woman couldn’t resist. She asked if she could give the dog a piece of the pretzel. “Oh, no,” the owner said. “It’s Passover!”
As I emphasized, matzoh is important to Jews and many of them eat it in abundance. When eaten in excess, stomach grumbling and other rumbling signs of discomfort begin to affect them. This creates a different form of bondage, known as the “Matzoh Stomach.” This is Passover’s little secret. This malady is greeted with chuckles at first, and then groans and gastronomic remedies shortly thereafter. Many of the sufferers are delighted that this holiday occurs but once a year.
I must confess that I love Passover food except for one unforgettable occasion. I had just married Gloria and I eagerly awaited my first home-cooked Passover meal prepared by my new bride. I knew she never cooked much, but Gloria was very eager to try. She ran out and bought a cookbook, “Passover Meals Prepared by Schlemiels.”
Then she was off to Waldbaum’s supermarket to purchase the necessary ingredients and cooked for two days. Pots clanged, glasses tinkled, garbage piled up and pungent odors filled the air.
Let me tell you, the food was indeed indescribable. There was gefilte fish (her mix of congealed fish and transparent slime jelly); kugel (a blend of overcooked noodles, raisins and curds of ripe cheese); borscht (a purple soup she made from beets and spiced with something that tasted like ammonia); matzoh balls or k’naidlach, (a food substance made from what tasted like Styrofoam and sponges); and sugar-laced latkes (potato pancakes fried in oil). But, Gloria’s piece de resistance was her whole wheat and bran matzoh. If it had been fed to the whole Jewish race, “Matzoh Stomach” would have disappeared from the face of the Earth. Fortunately, I ate it and lived to tell the tale.
Thankfully, Gloria (to her credit) has since become a very accomplished cook. Our Passover meals are now a thing of beauty and a joy forever. She alternates preparing it with my No. l daughter-in-law (a nice Italian girl). Our No. 2 daughter-in-law (a nice Chinese girl) is taking lessons and I can hardly wait to taste her Passover creations. Don’t laugh. Remember, during Passover, everyone is Jewish.
So, on this joyous holiday, please allow Gloria and me to wish all my Jewish readers and their families the sweetness of the Seder throughout the year. And, in the spirit of deliverance and hope, we also wish everyone a world of love, and a world of peace!
Reach columnist Alex Berger by e-mail at TimesLedger@aol.com or call 229-0300, Ext. 140.
