Kisei Rachamim Matzot

Kisei Rachamim hand made matzot brings you 39 years of tradition, with the highest level of kashrut and quality, in keeping with the rulings of the Gaon Rabbi Meir Mazuz shlit’a, director of the Kisei Rachamim Yeshiva, Bnei Brak, and a member of the " Council of the Elders of the Torah "

I started carrying the Kisei Rachamim Hand Whole Spelt Matza in 2014.

I now carry a complete line of their Hand Shmura Matzot:

Classic Whole Wheat, Organic Whole Wheat, Crispy Whole Wheat as well as Organic Whole Spelt

All customer comments that I have received on all varieties of the Kisei Rachamim matzot have been positive.

Moty Kohen and his son, SarEl are both active during the cleaning and baking processes and one or the other personally supervises the boxing of the Matzot to maximize shelaymim.

In addition to the Supervision of:

Rabbi Meir Mazuz shlita director of the Kisei Rachamim Yeshiva, Bnei Brak, member of the "Council of the Elders of the Torah"

In 2024 Supervision was added by:

OU (Orthodox Union) Kosher is the world’s largest and most widely recognized kosher certification agency.

Kisei Rachamim Hand Organic Whole Spelt;

Available in 1 Kilo (12-13 matzot), ½ Kilo (6-7 matzot) and 3-Matzot Seder Sets

Kisei Rachamim Hand Whole Wheat Extra CRISPY;

Extra Crispy

It goes through the regular 18-minute process, allowed to dry out and then returned to the oven for extra crispiness. The process takes 1 month; making the matzah - resting for 3-4 weeks - special cooking = CRISPY.

Limited supply, available in 1 Kilo (12-13 matzot).

Kisei Rachamim Hand Organic Whole Wheat;

Limited supply available in 1 Kilo (12-13 matzot).

Kisei Rachamim Hand Classic Whole Wheat;

Available in 1 Kilo (12-13 matzot), ½ Kilo (6-7 matzot) and Seder 3-matza packs

Master Matza Baker Moty Cohen started the Kisei Rachamim brand 38 years ago and focused on serving the Mizrachi and French speaking communities.

Moty was also the first to introduce Spelt Matza baking to Israel. (Spelt has a different consistency then wheat and therefore the balance between flour and water is different).

My main reasons for working with Moty are; in addition to high quality products, over the past few years despite the challenges that Covid has brought to the production process, they have been responsive to my needs.

Also, Moty and his son, SarEl are both active during the cleaning and baking processes and one or the other personally supervises the boxing of the Matzot to maximize shelaymim, using their new heat-sealing wrapping process (see pictures below).

I encourage you to assist me in this in this effort to help these Kohanim expand their reach within the Anglo market here in Eretz Yisroel.

See all our Kisei Rachamim Matzot

Here are photos of "Kisei Rachamim's new packaging system to ensure product freshness.

May we all have a Chag Kasher v’Sameyach and this year, eat our matzot along with our Korban Pesach in Yerushalyim Ir HaKodesh.

Hillel Levin the MatzaMan