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Beginning sundown Monday, April 10, Jews around the world will be celebrating Passover, the holiday that commemorates the story of the exodus of the Hebrew slaves from their imprisonment in ancient Egypt.
Click here for the 7 Passover Traditions Around the World (Slideshow)
All Jewish holidays have an important food–related tradition. Whether it is by eating particular foods, consuming doughnuts on Chanukah, or by completely abstaining from all foods and drinks during Yom Kippur. Passover is a combination of both consuming and abstaining as the holiday calls for not eating any form of leavened bread (chametz) as well as holding ritual meals — Seders —on the first two nights of Passover (first night only if you live in Israel).
The Seder meal is really the focal point of the holiday. Yet, while all Jews are recalling the exact same exodus story and following the 15-steps as guided by the Haggadah (traditional text used during the meal), the customs and traditions differ from country to country. We spoke with a few practicing members of the Jewish community from to learn more about some of the diverse Passover customs from around the globe. Who eats eggs only for the main course? Which community uses a spring onion to beat their loved ones during the Seder? Who adds a little sprinkling of dust to their charoset? Read on to learn about some of the diverse Passover customs from around the world.
From Passover menus and party ideas to the best Passover dinner and Seder recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Passover Recipes & Menus Page.
Arguably, the best part of the Seder is when we get to eat “charoset” — a sweet, chunky paste made from various fruits (e.g. apples, cinnamon, dates) and nuts. This is meant to resemble the mortar used by the Jews to build while enslaved in Egypt. Each family has their own distinct recipe for charoset. In Gibraltar, however, they add a little extra spice — brick dust!
“It is indeed true, and although much joking and mirth ensues about who gets the bit of brick stuck in their tooth, it is like many things a figurative custom, and a bit of dust from a brick is put into the charoset,” says Isaac Hassan. “My mother, who has been making charoset for longer than I can remember has had the same brick for over 30 years, and it is practically the same size.”
Another custom is for the person leading the Seder to walk around the table with the Seder plate 3 times when reciting the phrase “we left Egypt in a hurry.”
“We will tap it on the head of each person,’’ explained Isaac Hassan. “The funny bit is how people react to the plate being banged on their head. Kids love it and visitors are amazed.”
If you’ve never been to a Persian or Afghani Seder, be prepared for a light beating on the back or shoulder during the song ‘Dayenu’. The custom of using scallions to hit each other during the singing is to symbolize the slaves being whipped by their taskmasters in Egypt. If you’re a guest at Ian Aronovich’s Seder in New York, you may want to be extra alert. “When we sing Dayenu, we run around the room and beat each other violently with green onions!”
For more Passover traditions around the world, click here!
The History Behind 7 Passover Traditions
P assover is nearly here, which means millions of observing Jews all over the world will be ridding their pantries of all leavened breads and gearing up for a seder &mdash or maybe two.
In 2020, Passover begins at nightfall on April 8 and ends on April 16. The Jewish holiday is centered around the retelling of the Biblical story of the Jewish people being freed from slavery in Egypt. Every family has its own Passover rituals, which may reflect family tradition or the denomination of Judaism (some are more orthodox, others less traditional).
If you’re new to this observance &mdash maybe you have been invited to your first Passover seder, or maybe your church has decided to host one in advance of Easter &mdash here’s a Passover primer for all your questions including the history behind it, what a seder is and why people don’t eat leavened bread during the holiday.
In the 17th century, as the Spanish Inquisition was taking place, about 300 Jewish families from Spain and Portugal fled to the northeastern Brazilian port of Recife. More arrived after World War I in the 1920s, when they were fleeing from Belarus, where many were being persecuted and forcibly drafted into the Bolshevik army. That’s why many of the Jewish people living in the city today &mdash a community that has somewhere under 2,000 members (a 2005 estimate says 1,200) &mdash eat a mostly Russian-inflected Jewish cuisine.
One resident told Nathan that for Passover she serves a traditional Eastern-European gefilte fish, but made from local fish&mdash snapper, hake, grouper and whiting, instead of carp, whitefish and pike. Horseradish root isn’t found in the country, so she makes a version of it out of wasabi powder, beets, sugar, salt and vinegar for the Seder’s bitter herb.
Kochi (or Cochin) is a port city on India’s southwest coast with a Jewish population that dates back to 1341 C.E., when Jewish spice merchants migrated there from Iraq and then Spain after the Inquisition.
Nathan visited Queenie Halluega, whom she describes as the “doyenne” of the city’s very small remaining Jewish population. Hallegua makes Passover wine from boiled raisins blended with water, and she describes the traditional means of making Passover-friendly food using ingredients found in India: “Pesach work began in January when we bought rice, cleaned and washed it, pounding some into rice flour,” quoted saying in the book. “We also cleaned chilies, coriander, cinnamon, pepper, ginger, and cardamom and set aside some for Passover.”
To make haroset, dates were boiled down in a copper cauldron into a jam known as duvo (Iraqi Jews call it halak), which is eaten with chopped cashews, walnuts or almonds.
Brazilian-Belarusian Grouper with Wine, Cilantro, and Oregano
yield: 6 to 8 servings
3 pounds (about 1 1/3 kilos) grouper, striped bass, red snapper, pollock, whiting, or sea bream fillets
5 cloves garlic, peeled
1 teaspoon salt, or to taste
Freshly ground pepper to taste
2 bay leaves
2 cups (470 ml) dry white wine
¼ cup (60 ml) olive oil
1 cup chopped cilantro (from about 1 bunch), divided
¼ cup fresh chopped or tablespoon dried crumbled Mexican oregano
½ green bell pepper, diced
1 large tomato, diced
¼ cup snipped chives
- Heat the oven to 375 degrees. Put the fillets in a large Pyrex dish or other baking pan. With a mortar and pestle or a small food processor fitted with a steel blade, blend together the garlic, salt, and pepper, and spread on fish.
- Place the bay leaves over the fish. Pour enough wine and olive oil over the fish to almost cover it, then sprinkle ½ cup of the cilantro and the oregano on top. Cover the pan tightly with foil and bake for about 30 minutes, spooning pan juices over the fish two or three times. Cool to lukewarm.
- Remove the bay leaves and mix the remaining cilantro with the green pepper, tomato, and chives. Sprinkle over the fish and serve.
Rickshaw Rebbetzin&rsquos Thatte Idli, Indian Steamed Rice Dumplings with Nuts and Raisins
yield: about 8 dumplings
1 cup (55 grams) unsweetened shredded coconut, fresh or dried
10 to 15 raisins
1 tablespoon grated jaggery, piloncillo, or brown sugar
1 teaspoon salt, divided
1 cup (140 grams) white rice flour
- Pulse the coconut, almonds, pistachios, raisins, cashews, and jaggery or other sugar in the bowl of a food processor fitted with a steel blade. Remove and set aside.
- Bring 1 cup (235 ml) of water and 1&frasl2 teaspoon of the salt to a boil in a small saucepan. Stir in the rice flour with the remaining 1&frasl2 teaspoon salt. Remove from the heat and mix until the water is totally absorbed. Spoon the rice flour mixture into the food processor and pulse until thoroughly mixed and thick.
- Fill a large sauté pan with about 1 inch of water. Put a bamboo steamer in the pan and line the steamer with a moist paper towel. Bring the water to a boil over medium heat.
- Fill a small bowl with cold water, then moisten your hands in the water. Scoop up a small, walnut-size clump of the rice flour dough and form into a flat disc, just smaller than your palm. Put about 1 tablespoon of the filling into the center of the disc. Pinch closed, either into a half-moon shape or by folding the sides on top of the filling so they meet in the middle. With wet hands, smooth out the sides. The result will look somewhat like a dumpling. Repeat with remaining dough and filling.
- Put the dumplings in the steamer, leaving some space between them, as they will expand. Cover and steam for 10 minutes. Remove and serve warm.
Note: You can substitute haroset during Passover or even chopped trail mix for the filling. If you don&rsquot have a bamboo steamer, you can use a regular steamer or anything heatproof with holes in the bottom to set over the simmering water.
Recipes excerpted from KING SOLOMON&rsquoS TABLE by Joan Nathan. Copyright © 2017 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Whipping Each Other with Scallions
Jews living in Afghanistan developed the tradition of using scallions or leeks to stand for the Egyptian slavedrivers' whips, using them to lightly "whip" each others' backs. Jews have lived in Afghanistan at least since the Babylonian conquest 2,000 years ago, but in 2004 only two Jews were left in the country. It is now estimated that only a single Jew lives in Afghanistan, as the other died in 2005. The largest group of Afghan Jews in the world is comprised of 200 families in Queens, New York.
7 Seder Traditions from Around the World
Yes, at my seder, our hands smell like green onions – not like sliced apples and cinnamon. For many years, my family (and my extended family) has taken up our scallions during “Dayenu” and proceeded to beat each other gently (well, not the children) during the song’s chorus. We borrowed this custom – representing slave beatings – from the Jewish communities of Afghanistan, Iran, and Iraq.
During years of having seder with my sister and brother-in-law (both Rabbi Torop), and now on my own, I have found new ways to expand what it means to celebrate Passover, a most joyous, challenging, thought provoking, and meaningful time in our Jewish year. Not only do I strive to keep the seder lively and engaging for everyone around the table, but also to broaden their understanding of what it means to engage in this sacred storytelling.
Although we always talk deep into the night about justice, freedom, and faith, the truth is that in my little world, it is one thing to speak of injustice, and something wholly different to face it. Nonetheless, because we know what it is to be strangers and slaves in another land, many of us can translate our yearly reminder to strive for freedom for all people into our ongoing battles against the modern injustices we see in our own country and around the world.
At the same time, as we recreate meaningful traditions and rituals at our own seders, we may fail to acknowledge that not all seders are the same and that not all Jews are the same. Not only is this night different from all other nights, but each seder is different from all other seders. Through its work, the URJ’s Audacious Hospitality team reminds us that not all Jews are Ashkenazim, and not all Jews have taken the same European path to our seder tables. The more we can do to open our doors to those whose experiences are not our own, the more we will create richer seders and more robust storytelling – for ourselves and for them.
Discussing the ways in which we dress our seder tables is an easy conversation starter. Adapting seder rituals and traditions from other parts of the world helps ensure a unique dialogue. Here are a few ideas to try at your seder table this year.
- In India, guests traditionally dip their hand in red paint, symbolizing the Passover sacrifice, before pressing them onto paper to create a hamsa. These symbols, believed to offer protection from evil, are hung around the room to protect seder participants.
- In a custom from Yemen, romaine lettuce, a form of maror (bitter herb), is spread all over the seder table. According to halachah (rabbinic ruling), horseradish is not to be used as maror. Instead, lettuce that truly is bitter is to be used as maror on the seder plate. (When greens weren’t in season in the spring in Europe, horseradish became the replacement for bitter herbs.) Ancient communities, however, continue to use lettuce for maror.
- To symbolize the weight of slavery, in a Tunisian tradition, the seder plate is laid gently atop the head of each seated guest before it is set onto the table.
- Lacking the ingredients to make charoset (a sweet mixture of fruit and nuts), Union soldiers used a brick to symbolize it at their seder in a field during the United States’ Civil War.
- In Gibraltar, artichokes are used for maror (and I’m sure they debate whether to garnish them with melted butter or mayonnaise!)
- In Iraq, it’s traditional to pour a little wine – representing each plague – into a glass and then smash the glass against an outside wall to break it.
- A Moroccan custom involves passing the matzah over the heads of all the seder participants before reciting Ha lachma anya (This is the bread of affliction), alluding to the Angel of Death “passing over” the houses of the Israelites.
Incorporating one or two of these customs from Jewish communities around the world can remind us of two important things. First, our Jewish community is broad and deep, with traditions and experiences not only rooted in our common texts and history, but also developed in beautifully different ways around the globe. Second, even as we struggle in dark and narrow places to bring freedom to people – Jewish and not – everywhere, enacting our sacred rituals has kept us hopeful and kept us connected to our own traditions and our own people through times of both darkness and light.
May this season of telling and retelling and of continued striving for justice help guide us toward moments of light and hope.
Passover Traditions Around the World
Passover is a celebration of spring, birth and rebirth, the journey from slavery to freedom, and taking responsibility for yourself, the community, and the world. Beginning sundown on April 19, 2019, Jews around the world celebrated Passover, the holiday that commemorates the story of the Hebrew slaves escaping imprisonment in ancient Egypt. On Passover, we read the
Haggadah, which tells us the order in which we have the Seder. The seder is the organized way in which we pray, sing, eat, and tell stories during Passover. I asked some fellow Jews around the world what their favorite part of Passover was for them, and got some interesting responses.
One of my favorite passover traditions is making and eating the charoset, a sweet, chunky mix made from apples, cinnamon, and walnuts, with my mom. The charoset is meant to resemble the mortar, which was used to build by the Jews when they were enslaved in Egypt. The charoset sits on the seder plate during Passover. Some of the symbolic foods on our seder plate include: a hard-boiled egg, the shank bone, karpas (a vegetable, usually leafy greens), bitter herbs, and my favorite, charoset.
Dani Szekely, a friend of mine from CLTC, celebrates Passover in his home country of Hungary! His favorite Passover tradition are indulging in all of the flavorful food and drinks. He says he loves to eat matzah ball soup! Matzah ball soup is also one of my favorite parts of Passover. Passover traditions vary around the world, but of course, matzah ball soup is a staple!
Naomi Kaplan, a member of Lake Ontario Region, celebrates Passover in Canada. Naomi loves to eat kosher for Passover lemon-meringue cake. On Passover, Jews are not allowed to eat leavened bread, or flour, because teachings say that leavened bread represents ego and self-aggrandizement, while matzah represents humility. Abstaining from eating levened bread is more commonly known as the way to commemorate that the Israelites did not have time for their bread to rise when they escaped slavery in Egypt. Good desserts on Passover are hard to find, but I’m sure Naomi’s lemon-meringue cake is delicious.
One common tradition I heard from many of my BBYO friends around the world is that during Passover, they all enjoy spending time with their families. From my friend Noah Michaelson in Lake Ontario Region, to Brooke Levitt in North Florida Region, to Ben Sklar in Cotton States Region, and to Heather Montrose in the same region as me, Pacific Western Region, we all share the tradition of being around those we care about.
Passover is a time to get creative with your seders, eat good food, relax, and be thankful for our Jewish freedom. To Jewish people everywhere, our traditions, no matter how similar or different, must be kept alive and celebrated in all parts of the world.
Julia Sisko is a BBG from Pacific Western Region who loves going to concerts with her friends. Her favorite class in school is American Sign Language!
All views expressed on content written for The Shofar represent the opinions and thoughts of the individual authors. The author biography represents the author at the time in which they were in BBYO.
7 Plant-Based New Year’s Food Traditions from Around the World
All over the world, food traditions are used to welcome good fortune into the New Year. Some are meant to symbolize an abundance of wealth. Others are intended for good health. From leafy greens to hearty lentils, many of these foods also fit a plant-based vegan lifestyle. Here’s a guide to 7 global traditions and some healthy recipes to celebrate the New Year.
1) Leafy Greens = Dollar Bills
New Year’s food traditions in America, Denmark, and Germany include having some dark, leafy greens on the table. Greens like collards, kale, and cabbage are meant to resemble the abundance of green, leafy dollar bills that will hopefully come in the new year. It’s probably not a coincidence that these hearty vegetables are also in season during the cold winter months.
In New Orleans, creole recipes call for stewed collard greens. Germans have a tradition of pickling cabbage for sauerkraut. The Danish will often serve stewed kale as a side dish. In both the United States and Europe, cabbage and kale show up in the stews and soups of the season.
2) Peas and Legumes = Coins
Similar to dollar bills, some food traditions encourage the abundance of coins. Peas, beans, and lentils are enjoyed to encourage more good fortune with money. In Italy, hearty lentil soups fill the table. One of their signature stews, cavolo nero, also called beans and greens soup, doubles up their hopes for both bills and coins. In Germany, a pot of split peas will simmer on the stove. In Japan, the money tradition is celebrated over bowls of black soybeans.
This coin superstition also has roots in the American South. The classic dish Hoppin’ John dates back to the Civil War. During the war, an attack on Vicksburg created a food scare. Luckily, there were enough black-eyed peas on hand to feed the soldiers. The tradition continues to this day, as black-eyed peas are simmered and shared at New Year’s. Sometimes a penny is even added to the pot of peas. Whoever finds the coin is said to have an extra dose of good fortune in the New Year.
3) Soba Noodles = Longevity
Soba noodles are a staple of Japanese cooking, but they represent more than just a delicious dinner. In fact, these long, hearty buckwheat noodles are slurped in hopes of a long, hearty life. Soba noodles are traditionally used in dishes like ramen, a soup made by combining an umami broth with steamed vegetables, bean sprouts, and spicy chili.
Soba noodles can be used in plant-based recipes like you would use any pasta. Sauté them with an Asian peanut sauce and vegetables for a quick Asian soba noodle bowl. Or create a classic Soba noodle miso soup loaded with vegetables. You can even toss soba noodles with tomatoes and basil for a fusion of Italian and Japanese flavors.
4) 12 Red Grapes = 12 Months of Good Luck
In Spanish and Latin American countries, grapes are the food eaten at midnight. When the clock strikes 12, tradition says that you have the 12 “gongs” of the clock in which to eat 12 grapes. It might sound easy, but just try fitting 12 grapes in your mouth! If you can accomplish this feat, you are sure to have 12 months of good luck.
Be careful, though. If one of the grapes tastes sour, your luck may run into a rough patch. This particular grape is meant to signify the month that will be the most unpleasantly sour in the next year. If the fourth grape you eat is sour, for example, April may be a tough month. The last grape taste a little off? December might hold some ill fortune.
5) Life and Fertility = Pomegranates and Figs
Ruby red pomegranates are revered in Turkey, where they are enjoyed on New Year’s Day. Besides their sweet, juicy flavor, pomegranates have always held a magical quality. Legend says that the number of arils (the part of the pomegranate we eat) is the same as the number of stars in the sky. Around New Year’s, though, it’s the deep color that has the most meaning for pomegranates. The dark crimson is meant to symbolize the human heart, encouraging life and fertility.
Similarly, figs are consumed in parts of Europe to also encourage fertility. The sensuous fruits have long been considered an aphrodisiac, dating back to Greek mythology. The Greek god Dionysus gorged himself on figs and wine, encouraging parties and indulgence. Today, it’s usually a fig pudding or custard that sits on the dessert table.
6) Barbecue = Memories of Summer
While the Northern Hemisphere is hunkered down for a cold, snowy New Year’s, those on the other side of the world are celebrating the warmest months of the year. Australians fire up their “barbies” (aka barbecues) for holiday parties. Locals might enjoy a fun outdoor rugby scrum before enjoying some fresh grilled kabobs. In New Zealand, the tradition is the same. A New Year’s party will likely have as much smoky charcoal as bubbly champagne.
To harken your favorite summer memories, you can embrace this barbecue tradition. Fire up the grill (even if it’s indoor) and reminisce over your favorite sun-kissed moments with the ones you love. Enjoy the feeling of warm gratitude for the new year. Share a hope that winter will be short and that the summer’s warmth will arrive soon.
7) Tamales, Almonds, and Hidden Kings = Finding Good Luck
Throughout the world, there’s a New Year’s tradition that has much less to do with what you’re eating than what you may find. As mentioned, in the South, a shiny penny is often added to a pot of black-eyed peas. Whoever finds the coin is said to have found some extra luck for the coming year. In Mexico, a similar tradition is carried on. A big batch of tamales may carry a hidden coin. In Norway, the cook will slip an almond into creamy rice pudding.
The ultimate hidden treasure, though, is the king cake for Mardi Gras. Though it’s not technically a New Year’s tradition, the intention is similar. Inside a sweet, baked cake, there is a little baby Jesus figurine. Whoever finds the little king is supposed to be king for the day. Let’s just hope no one accidentally swallows an arm!
These unique New Year’s food traditions are celebrated around the world to bring in health, wealth, and happiness in the coming year. Whether you’re braising cabbage or hiding almonds in the rice pudding, may you find good fortune for the year to come.
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The Inside Story on Passover
In each one of us there is an Egypt and a Pharaoh and a Moses and Freedom in a Promised Land. And every point in time is an opportunity for another Exodus.
Egypt is a place that chains you to who you are, constraining you from growth and change. And Pharaoh is that voice inside that mocks your gambit to escape, saying, “Why change? How could you attempt being today something you were not yesterday? Don’t you know who you are?”
Moses is the liberator, the infinite force deep within, an impetuous and all-powerful drive to break out from any bondage, to always transcend, to connect with that which has no bounds. But Freedom and the Promised Land are not static elements that lie in wait. They are your own achievements which you may create at any moment, in any thing that you do, simply by breaking free from whoever you were the day before.
Last Passover you may not have yet begun to light a candle. Or some other mitzvah still waits for you to fulfill its full potential. This year, defy Pharaoh and light up your world, with unbounded light!
EXODUS by Bob Marley
Open your eyes and look within: Are you satisfied with the life you’re living?
Exodus! Movement of Jah’s people
GET A GUIDED MEDITATION FOR YOUR PASSOVER SEDER HERE:
Guided visualization actually is reported not to work with about 10% of people, some of us are simply hard wired for different forms of spirituality. I mention this so those who have this difference won’t wear themselves out trying. For those who can benefit from guided visualization it is a very powerful spiritual tool. Several major medical research centers have discovered that it can even be a tool for active healing (called psycho-neuro-immunology), although this meditation is primarily designed for shifting consciousness. Be sure to read slowly, with feeling and honor all the pauses fully, they are very important elements…like rests between the notes of a score.
Go down Moses, Way down in Egypt land.
Tell ole Pharaoh to Let My People Go!
Now when Israel was in Egypt land..Let My People Go!
Oppressed so hard they could not stand…Let My People Go!
So the Lord said: ‘Go down, Moses, Way down in Egypt land,
Tell ole Pharaoh to Let My People Go!’
So Moses went to Egypt land…Let My People Go!
He made ole Pharaoh understand… Let My People Go!
Yes, the Lord said ‘Go down, Moses, Way down in Egypt land
Tell ole Pharaoh to Let My People Go!
Thus spoke the Lord, bold Moses said: Let My People Go!
‘If not I’ll smite your firstborn’s dead’ Let My People Go!
Thus the Lord said ‘Go down, Moses, Way down in Egypt land
Tell ole Pharaoh to Let My People Go!’
Tell ole Pharaoh To Let My People Go
Moses in the Bulrushes by Mary Auld , Illustrated by Diana Mayo
Lavishly illustrated retelling of the Biblical story. Includes background information about the story, a useful word section and a section of questions to encourage further thought.
Ethiopian Jewish Embroidery-Making Matzoh for Passover – NACOEJ
May All Of Us Be Listened To & Embraced & Welcomed & Supported
Passover Demands More From Males
The story of the Exodus is a pretty grim one, starting with Pharaoh’s order to kill all firstborn Jewish males to a similar plague on Egyptian households.
It’s gotten better for firstborn males since then, but the Torah does command them to fast the day before Passover to remember how Gd saved them from certain death. For the most part, it’s observed in Orthodox communities and some Conservative ones.
Many communities exempt the guys from the fast, on the principle that Passover is a joyful holiday and fasting kind of goes against the celebration. So synagogues will host a special siyyum, a ceremony used to mark the ending of a section of the Talmud. The siyyum is held the morning before Passover (Erev Pesach), and firstborns are invited to have cake and schnapps afterward.
According to My Jewish Learning, some Sephardic communities include first-born women in the siyyum, particularly those of Syrian origin. And sometimes poor couples would wed on Erev Pesach, inviting firstborn children to attend to exempt them from fasting.
Another Syrian practice is to wrap the matzos in a kind of knapsack, and give it to a male in the family who should throw it over his left shoulder. He then has a Q&A with the other Seder celebrants:
Q: Where are you coming from?
Given the gruntable, one-word answers, I’m betting that this tradition started as a way to prod the teenagers into participating.
Nourishing Menu for Passover
Following are some traditional recipes for a Passover seder, the Jewish meal that recounts the story of the Exodus in the Torah through a book called the Haggadah. Generally, Jews in Israel have one seder, and Jews around the word have 2 the first and second night of Passover. Symbolic foods at Passover would include matzah, which is unleavened bread, charoset, horseradish or other bitter herbs, eggs, parsley, salt water, a roasted lamb bone, and wine. I have put together a menu that highlights the Moroccan or sephardic nourishing traditions of my own ancestors.
Nourishing Traditions Inspired Menu
Sprouted Matzah Recipes
According to the Book of Exodus, when the ancient Hebrews left Egypt, they were too busy fleeing to wait for their bread to rise. So they simply left the yeast out of their recipe and invented matzah. These recipes feature “properly prepared” grains that make the matzah more digestible.
Homemade Matzah from Healthy Green Kitchen. I would use organic sprouted spelt flour or other sprouted flours.
Matzah Ball Soup
This is often served as a first course. I make homemade chicken broth and use the homemade sprouted matzah recipes to make matzah meal, which is essentially coarsely chopped matzah. I put the sprouted matzah in a food processor and blend it until it’s the consistency of breadcrumbs.
Haroset or Charoset
A sweet, brown mixture representing the mortar and brick used by the Hebrew slaves to build the storehouses or pyramids of Egypt.
I would make sure all the nuts have been “properly prepared” to make them more digestible by soaking and drying. See crispy nut recipes.
Moroccan Haroset for Passover from MarocMama – I would not add any sugar.
Sephardic Charoset Truffles from Tori Avey. Again, I would not add any sugar.
Horseradish as Bitter Herbs
We eat bitter herbs, or Maror in Hebrew, at the Passover seder in keeping with the biblical commandment “with bitter herbs they shall eat it.” (Exodus 12:8). It is also symbolic of the bitterness of slavery.
A roasted hard-boiled egg, symbolizing the festival sacrifice that was offered in the Temple in Jerusalem. Egg also represents spring, birth and rebirth which are all themes at Passover. Some people eat a regular, as opposed to roasted, hard-boiled egg dipped in saltwater as the first course of the meal. I like to serve naturally died pastured eggs at Passover.
Lamb is eaten at Passover, and it is included on the seder plate to represent the sacrificial lamb that was offered in the Temple in Jerusalem, then roasted and eaten as part of the meal on seder night.
Mustard Crusted Lamb from Suzanne Goin. I would use traditionally prepared sourdough breadcrumbs.
Flourless Honey-Almond Cake from Eatwell. I recommend crispy almonds to make almond flour as linked to above in the charoset section.
Honey-Coconut Milk Ice Cream
One of my guests doubled the recipe and many of us found it too sweet — so I would definteily reduce honey. Organic Berries for the ice cream were a lovely addition.
Passover is a time when it is traditional to reflect on the freedom we enjoy. What does freedom mean? How do we achieve personal freedom from our limitations or habits that don’t serve us?
I think this question has therapeutic value for all of us, regardless of religious beliefs.
What recipes or rituals would you like to share for this holiday?
One Response to Nourishing Menu for Passover
Generally making your own matzah is not kosher for Passover. It has to be made under rabbinical supervision and the grains can only contact water for a maximum of 18 minutes from start to baked and finished. So sprouting the grains first would not be allowed as far as my knowledge.
Also, depending on how kosher you are mixing meat and milk (dairy) is forbidden.