Passover starts on April 12, 2025!

• The Passover Meal, is a covenant meal, therefore only those walking in the covenant of Torah and those circumcised (whether physically or of the heart), can partake in the Passover Sacrifice (The Lamb).
• No son of a stranger is to eat of it. Ex. 12:43
•  A sojourner and a hired servant does not eat of it. Ex. 12:45
• And when a stranger sojourns with you and shall perform the Pěsaḥ to יהוה, let all his males be circumcised, and then let him come near and perform it, and he shall be as a native of the land. But let no uncircumcised eat of it. There is one Torah for the native-born and for the stranger who sojourns among you. Ex. 12:48-49

• While a Christian does Believe in Messiah Yeshua, non-torah observant Christians are not walking in covenant, as they choose not to keep His commands, in regard to observing the Sabbath, The Feasts, and Biblical Eating.
• The Fact that they also choose to observe Pagan Man-made traditions and holidays like “Easter”, Christmas, etc… also invalidates them from participating. (This includes us, we cannot participate in such events)
• The Passover Meal, is a covenant meal, therefore only those walking in the covenant of Torah and those circumcised (whether physically or of the heart), can partake in the Passover Sacrifice (The Lamb).
• While Gentiles are prohibited from partaking in the Lamb, it is between you and Yehovah if you allow any friends or family to partake in other aspects of the Passover Meal such as, the matzah, maror and fruit of the vine.

Matza, akin to bread, serves as a fundamental component of daily meals. Approximately 250 years ago, it resembled and possessed the texture of a large pita. Nevertheless, in contrast to the bread we commonly know, it has not undergone the process of leavening.

Leavening refers to the transformation that dough undergoes when influenced by yeast, a microscopic living organism. Under optimal conditions of warmth and moisture, yeast interacts with the dough, consuming it, multiplying, and generating several by-products, such as alcohol and carbon dioxide gas.

Chamets refers to dough that has undergone the process of fermentation, resulting in leavening.

Yeast, during its metabolic process, generates carbon dioxide gas, which is the same gas responsible for the effervescence in soft drinks. In a liquid medium, this gas can easily escape; however, in dough, which is dense and adhesive due to its gluten content, the gas becomes confined. Consequently, the dough contains numerous tiny bubbles of trapped gas. This phenomenon causes the dough to expand and contributes to the characteristic sponge-like texture of bread.

Simply because God instructed us to do so Exodus 12:18-20, Num. 28:16-25.

Matza has consistently been characterized in our traditions and Halachic discussions as a soft, chewy bread resembling pita. There is no reference within our traditions that depicts Matza as a hard, dry cracker. The Gemara and Halacha specify that Matza should be approximately 8 cm thick, which would necessitate the use of a hammer if it were to be baked to a hard consistency.