Matzo them a denser texture than ordinary baked foods made with flour. Hasidic Jews do not cook with matzo, believing that mixing it with water may allow leavening; this stringency is known as "gebrochts". However, Jews who avoid eating "gebrochts" will eat cooked matzo dishes on the eighth day of Passover outside the Land of Israel, as the eighth day is of rabbinic and not Torah origin. Sephardim use matzo soaked in water or stock to make pies or lasagne, known as "mina", "méguena", "mayena" or . Communion wafers used by the Catholic Church as well as in some Protestant traditions
Tatar cuisine eggs, primarily those of chickens, are a very popular dish in Tatar cuisine. They are eaten boiled, fried, and baked. Grains are made into a variety of porridges: millet, buckwheat, oatmeal, rice, peas, etc. A wide variety of dough dishes is a feature of the traditional Tatar cuisine. Unleavened dough is traditionally used for buns, both sweet and savory, flatbreads, and biscuits. Leavened yeast dough is used to make bread ("ikmäk", "ipi"), which is always served with meals. Bread was traditionally baked from rye flour, and only the wealthy could afford wheat bread. Today, both wheat and rye bread are