Take a tour, back in time on to ancient Egypt. The year is roughly 1300 BC, or 2448 on the Jewish calendar. The Jews are fleeing slavery, eager to reach the Promised Land of milk and honey, Israel. In a desperate rush to escape, they abandoned their homes on a journey that would be relived through stories and songs for centuries.
The food of Passover tells the story of Exodus, and the hardships of slavery. The Seder plate with it symbolism and meaning, has become the visible and edible means of preserving the memories.
Matzo
Matzo is made of only two simple ingredients: flour and water. Matzo was made from a dough with the
flour the slaves carried on their backs on their journey to Isreal. The flour was baked by the sun and
matzoh was formed. The flour used in making matzo that is specifically kosher for Passover, is made from
wheat that has been watched from the time that it is grown till harvested. This is to guarantee that it
does not come into contact with water that could leaven it before it is ready to be baked. The end
product is called "Matzo Schmura" or "Watched Matzo". The time allowance for the entire matzo making
process is 18 minutes. That means from the start: mixing water into the flour-to the finish, removing
the matzo from the oven. This is because it takes exactly 18 minutes for dough to begin to leaven.
"Z'roah" or Shank Bone
This is represented by either a chicken neck or wing (if an actual shank bone cannot be found) that has
been roasted over an open fire until it is charred. It symbolizes the Paschal Lamb, or "Korban Pesach"
that was offered in praise of God's deliverance of the Jews from Egypt to Israel.
"Baytzah" or Egg
The egg is set on an open fire until it crackles, burns, and begins to resemble the festival offering, or
the "Korban Chagigah" that was offered to God in appreciation of the spring festival.
Charoseth- symbolizing the mortar used in building the great pyramids of Egypt, Pithom & Ramses.
The Charoseth will vary at a Seder, depending on regional differences: Ashkenaz, stemming from Eastern
Europe, and Sephard, stemming from Africa, Asia, South America, and parts of France and Spain. The Ashkenazi
charoseth is made from apples, nuts (usually walnuts), wine, ginger and cinnamon. All of these ingredients
are processed into a chunky spread. Through the years, some have modernized the recipe adding raisins.
Growing up in a Chasidic home, though, my family never ate any fruits or vegetables that couldn't be peeled,
so raisins were not an option. The Sephardic version is made with dates, nuts, wine, ginger and cinnamon.
Sometimes apples or other dried fruits are added. Incidentally, while we are on the topic of contrasts
between Ashkenazi & Sephardic cuisine, one of the major differences in food allowances is the consumption of
legumes and rice. Ashkenazi law prohibits the use of legumes and rice throughout Passover, whereas (due to
the food staples available in the Sephardic regions) the Sephardic Jews do eat legumes and rice on Passover.
"Karpas"- greens or vegetables to represent the spring bounty.
The custom of serving karpas dates back to Jerusalem of the 1st and 2nd centuries when it was common to
begin a formal meal by passing around vegetables as hors d'oeuvres. The greens are dipped in salt water
to symbolize the tears shed by the people of Israel.
"Maror"-bitter herbs or horseradish.
Bitter leafy greens such as Belgian endive, radicchio, or Romaine lettuce can be used. The maror symbolizes
the bitterness suffered while in Egypt.
