Temple Israel Introduction to Judaism PASSOVER WORKSHOP

Transcription

1 Temple Israel Introduction to Judaism PASSOVER WORKSHOP

2 Virtual Seder Plate Click any part of the Seder Plate for explanations, history, and more! The Passover Seder is one of the most widely observed of all Jewish customs, and at the center of every Seder is a Seder plate. Because of the popularity of the Passover Seder, and because of the Seder plate's central position in its observance, the plate has become a very common outlet for Jewish artistic expression. Most Seder plates have six dishes for the six symbols of the Passover Seder. These are: Maror (bitter herbs) Zeroa (shankbone) Charoset (apple, nut, spice and wine mixture) Chazeret (bitter vegetable) Karpas (vegetable) Beitzah (egg) Some Seder plates have only five dishes, as there is some controversy among the authorities as to the requirement of chazeret. Plates with five dishes omit the second bitter herb (or bitter vegetable). The buildings around the rim depict the city of Jerusalem, and the text at the bottom is taken from Psalm 137: "If I forget thee, O Jerusalem, let my right hand forget her cunning." The Seder itself proceeds from Egyptian bondage to redemption, from slavery to freedom: "Next year in Jerusalem!" This page originally created by Congregation Beth Chaim, Princeton Junction, NJ

3 The Two-Minute Haggadah A Passover service for the impatient. By Michael Rubiner Posted Tuesday, April 11, 2006, at 1:25 PM ET Opening prayers: Thanks, God, for creating wine. (Drink wine.) Thanks for creating produce. (Eat parsley.) Overview: Once we were slaves in Egypt. Now we're free. That's why we're doing this. Four questions: 1. What's up with the matzoh? 2. What's the deal with horseradish? 3. What's with the dipping of the herbs? 4. What's this whole slouching at the table business? Answers: 1. When we left Egypt, we were in a hurry. There was no time for making decent bread. 2. Life was bitter, like horseradish. 3. It's called symbolism. 4. Free people get to slouch. A funny story: Once, these five rabbis talked all night, then it was morning. (Heat soup now.) The four kinds of children and how to deal with them: Wise child explain Passover. Simple child explain Passover slowly. Silent child explain Passover loudly. Wicked child browbeat in front of the relatives. Speaking of children: We hid some matzoh. Whoever finds it gets five bucks. The story of Passover: It's a long time ago. We're slaves in Egypt. Pharaoh is a nightmare. We cry out for help. God brings plagues upon the Egyptians. We escape, bake some matzoh. God parts the Red Sea. We make it through; the Egyptians aren't so lucky. We wander 40 years in the desert, eat manna, get the Torah, wind up in Israel, get a new temple, enjoy several years without being persecuted again. (Let brisket cool now.) The 10 Plagues: Blood, Frogs, Lice you name it. The singing of "Dayenu": If God had gotten us out of Egypt and not punished our enemies, it would've been enough. If he'd punished our enemies and not parted the Red Sea, if would've been enough. If he'd parted the Red Sea (Remove gefilte fish from refrigerator now.) Eat matzoh. Drink more wine. Slouch. Thanks again, God, for everything. SERVE MEAL. Say Grace. Drink more wine. Sing some more songs. Try to stay awake. Who knows one? Who knows two through thirteen? Dad bought a goat for two zuzim. Everyone beats up every one until God steps in. Go to sleep. Do it again another night. Michael Rubiner writes for movies and television. His work has appeared in many publications, including The New Yorker, the New York Times, and Rolling Stone.

4 Pesach in the Text You shall observe the Feast of Unleavened Bread, for on this very day I brought your ranks out of the land of Egypt; you shall observe this day throughout the generations as an institution for all time. In the first month, from the fourteenth day of the month at evening, you shall eat unleavened bread until the twenty-first day of the month at evening. Exodus 12:17-18 You shall observe this as an institution for all time, for you and your descendants... And when your children ask you, What do you mean by this rite? You shall say, It is the Passover sacrifice to the Lord, because God passed over the houses of the Israelites in Egypt and smote the Egyptians, but saves our houses. Exodus 12:24, You shall observe the Feast of Unleavened Bread eating unleavened bread for seven days as I have commanded you at the set time of the month of Aviv, for in the month of Aviv you went forth from Egypt. Exodus 34:18

5 1. Kaddesh: Sanctification The Order of the Seder A blessing over wine in honor of the holiday. The wine is drunk, and a second cup is poured. 2. Urechatz: Washing A washing of the hands without a blessing, in preparation for eating the Karpas. 3. Karpas: Vegetable A vegetable (usually parsley) is dipped in salt water and eaten. The vegetable symbolizes the lowly origins of the Jewish people; the salt water symbolizes the tears shed as a result of our slavery. Parsley is a good vegetable to use for this purpose, because when you shake off the salt water, it looks like tears. 4. Yachatz: Breaking One of the three matzahs on the table is broken. Part is returned to the pile, the other part is set aside for the afikomen. 5. Maggid: The Story A retelling of the story of the Exodus from Egypt and the first Pesach. This begins with the youngest person asking The Four Questions, a set of questions about the proceedings designed to encourage participation in the seder. The Four Questions are also known as Mah Nishtanah (Why is it different?), which are the first words of the Four Questions. This is often sung. The maggid is designed to satisfy the needs of four different types of people: the wise one, who wants to know the technical details; the wicked one, who excludes himself (and learns the penalty for doing so); the simple one, who needs to know the basics; and the one who is unable to ask, who doesn't even know enough to know what he needs to know. At the end of the maggid, a blessing is recited over the second cup of wine and it is drunk. 6. Rachtzah: Washing A second washing of the hands, this time with a blessing, in preparation for eating the matzah 7. Motzi: Blessing over Grain Products The ha-motzi blessing, a generic blessing for bread or grain products used as a meal, is recited over the matzah. 8. Matzah: Blessing over Matzah A blessing specific to matzah is recited, and a bit of matzah is eaten. 9. Maror: Bitter Herbs A blessing is recited over a bitter vegetable (usually raw horseradish; sometimes romaine lettuce), and it is eaten. This symbolizes the bitterness of slavery. The maror is dipped charoset, a mixture of apples, nuts, cinnamon and wine, which symbolizes the mortar used by the Jews in building during their slavery. Note that there are two bitter herbs on the seder plate: one labeled Maror and one labeled Chazeret. The one labeled Maror should be used for Maror and the one labeled Chazeret should be used in the Korech, below. 10. Korech: The Sandwich Rabbi Hillel was of the opinion that the maror should be eaten together with matzah and the paschal offering in a sandwich. In his honor, we eat some maror on a piece of matzah, with some charoset (we don't do animal sacrifice anymore, so there is no paschal offering to eat). 11. Shulchan Orech: Dinner A festive meal is eaten. There is no particular requirement regarding what to eat at this meal (except, of course, that chametz cannot be eaten). Among Ashkenazic Jews, gefilte fish and matzah ball soup are traditionally eaten at the beginning of the meal. Roast chicken or turkey are common as a main course, as is beef brisket. 12. Tzafun: The Afikomen The piece of matzah set aside earlier is eaten as "desert," the last food of the meal. Different families have different traditions relating to the afikomen. Some have the children hide it, while the parents have to either find it or ransom it back. Others have the parents hide it. The idea is to keep the children awake and attentive throughout the pre-meal proceedings, waiting for this part. 13. Barech: Grace after Meals The third cup of wine is poured, and birkat ha-mazon (grace after meals) is recited. This is similar to the grace that would be said on any Shabbat. At the end, a blessing is said over the third cup and it is drunk. The fourth cup is poured, including a cup set aside for the prophet Elijah, who is supposed to herald the Messianic Age, and is supposed to come on Pesach to do this. The door is opened for a while at this point (supposedly for Elijah, but historically because Jews were accused of nonsense like putting the blood of Christian babies in matzah, and we wanted to show our Christian neighbors that we weren't doing anything unseemly). 14. Hallel: Praises Several psalms are recited. A blessing is recited over the last cup of wine and it is drunk. 15. Nirtzah: Closing A simple statement that the seder has been completed, with a wish that next year, we may celebrate Pesach in Jerusalem (i.e., that the Messianic Age will come within the next year). This is followed by various hymns and stories.

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10 The Four Questions Introductory Question Ma nishtana ha-laila ha-zeh mi-kol ha-lelot? Why is this night different from all other nights? First Question She-be-chol ha-lelot anu ochlin chametz u-matza, ha-laila ha-zeh kulo matza? Why is it that on all other nights during the year we eat either bread or matza, but on this night we eat matza? Second Question She-be-chol ha-lelot anu ochlin she-ar yetajit, ha-laila ha-zeh moror? Why is it that on all other nights we eat all kinds of vegetables, but on this night we eat bitter herbs? Third Question She-be-chol ha-lelot en anu matbilin afilu pa'am echat, ha-laila ha-zeh shetay fe'amim? Why is it on all other nights we do not dip even once, but on this night we dip twice? Fourth Question She-be-chol ha-lelot anu ochlin bayn yoshvin u-vayn mseubin, ha-laila ha-zeh kelanu mesubin? Why is it that on all other nights we eat either sitting or reclining, but on this night we eat in a reclining position?

11 What is Chametz? Chametz (pronounced ha-mets.) is "leaven" -- any food product made of grain (from wheat, barley, rye, oats, spelt, or their derivatives) and water that have been allowed to ferment and "rise." Our sages have determined that flour from any of these five grains that comes in contact with water or moisture will leaven, unless fully baked within eighteen minutes. Bread, cereal, cake, cookies, pizza, pasta, and beer are blatant examples of chametz; but any food that contains grain or grain derivatives can be, and often is, chametz. Passover Kitniot In the Ashkenazi tradition there are additional foods that are usually forbidden during Passover. These foods are called "kitniot" (pronounced kit-neeh-oat) and include: rice, millet, corn and legumes like beans and lentils. These foods are off limits because the rabbis determined they violated the principle of ma'arit ayin. This principle means that Jews should avoid even the appearance of impropriety. In the case of Passover, kitniot can be ground up and cooked with like flour, so they should be avoided. In Sephardic communities kitniot are eaten during Passover. It is also not uncommon for vegetarians who identify as Ashkenazi Jews to follow the Sephardic tradition during Passover - it's tough to be a vegetarian during Passover if chametz and kitniot are off the table! Re: Corn, Corn Starch, Corn Syrup Corn is generally considered Kitniyot. That means that while it is not Chametz, it is not acceptable for Ashkenazim to use on Passover. However, many Sephardic Jews do eat Kitniyot on Passover. What Do We Eat on Passover? You are what you eat! That, in part, is the message of Passover for all seven days in Reform Judaism. I invite you to use this list as your guideline for Pesach eating. The list defines Chametz.What is and is not appropriate on PASSOVER. 1. The following foods can be eaten without concerning yourself about their "chametz" content. Fresh fruit, fresh vegetables Eggs, fresh fish, fresh meat and poultry 2. The following foods can also be eaten without concern for "chametz" content. You should, however, purchase new packages and not use them before Passover. Pure tea, pure coffee (with no cereal additives) Sugar, honey, milk, cottage cheese, cream cheese Butter (See Category 3 for margarine) 3. Although the following processed foods do not appear to contain chametz, they are often produced with chametz. For example, corn syrup is frequently used as a sweetener in ketchup and chocolate. It is therefore best to purchase these products for use during Passover only if they bear a label saying they are Kosher for Pesach or if you at least read the contents label carefully. That way you will be sure that no chametz has been used in preparing them. Condiments (ketchup, mayonnaise), Canned goods, Grape juice, Wine, Soda Pop Oils, Candy, Ice Cream, Yogurt, Potato Chips, Margarine (no corn oil!) 4. And just stay away from the following foods altogether. They are chametz. Leavened bread, rolls, bagels, muffins, biscuits, croissants, doughnuts, crackers Cakes, Cereals, Coffee with cereal additives Wheat, barley, oats, spelt, rye All liquids containing ingredients or flavors made from grain alcohol Rabbi Mark Dov Shapiro, Sinai Temple 1100 Dickinson St. Springfield Massachusetts 01108

12 Condensed Ritual Guide to Passover Seder 1. Seder Plate A special Seder Plate is displayed during the Seder, containing the key elements of Passover. The plate is carefully prepared and placed before the head of the household, or the one conducting the Seder, who dispenses the Seder foods to each of the participants. The following items appear on the Seder Plate: 1) Three whole Matzahs or unleavened "bread" (either on the plate or next to it) 2) Maror or bitter herbs, usually horseradish or romaine lettuce 3) Charoses or special mixture of apples, nuts, wine and cinnamon symbolizing mortar 4) Karpas or a vegetable, preferably parsley or celery 5) Zeroah or a piece of roasted or boiled meat or poultry, preferably a shankbone, recalling the Paschal sacrifice of the original Exodus. Before the destruction of the Jerusalem Temple the Paschal sacrifice was the central feature of the Seder. 6) Baytzah or a roasted or boiled egg, commemorating the festival sacrifice that was brought at the Jerusalem Temple. An egg is used because it is a traditional food for mourners, reminding us of the destruction of the Temple in Jerusalem. 7) There are other items that can be placed on Seder plates depending on the customs followed by the family. 2. Basic Obligations There are five basic obligations (mitzvos) performed by each Jew, in the course of the Seder conducted according to the traditional Haggadah: 1) Eating Matzahs 2) Drinking four cups of wine (Arbah Kosos) 3) Eating bitter herbs (Maror) 4) Relating the story of the Exodus (Haggadah or Magid) 5) Reciting Psalms of Praise (Hallel) 3. Matzah A. There are three times during the course of the Seder when Matzah must be eaten at the beginning of the Seder meal, when the special blessing over Matzah is made, for the Korech (Hillel Sandwich) together with the Maror, and at the end of the meal for the Afikomon. B. For the appropriate minimum quantities of Matzah, and the time period in which it must be consumed, please refer to the following section on Shiurim. C. Three unbroken Matzahs are required for the Seder plate for each Seder. Each individual must consume the minimum specified quantity of Matzah during the course of the Seder. If the Matzahs from the Seder plate are insufficient, they should be supplemented by additional Matzahs. D. The Matzah is eaten while reclining on the left side as a symbol of freedom. The piece of Matzah called Afikomon should be eaten before midnight, and no solid food should be eaten thereafter. E. To fulfill the mitzvos of the Seder, one must use Shmurah Matzahs, which are produced under a special standard of supervision, beginning with the harvest of the grain (rather than with its milling into flour, as with regular Matzahs for Passover).

13 F. Matzah made with fruit juice or eggs, including Egg Matzah, Chocolate Covered Egg Matzah, and including White Grape Matzah or Grape Bit Crackers are permissible on Passover only for the elderly, sick, or young children who cannot digest regular Matzah. Under no circumstances should they be eaten by others at any time during Passover, nor can they be eaten to fulfill the mitzvos of the Seder. 4. Four Cups of Wine A. Each Jew is obligated to drink four cups of wine at these specific times during each Seder: the first at the start of the Seder, following Kiddush; the second before the meal, after reciting the Haggadah story; the third following the Grace After the Meal; and the last after completing Psalms of Praise (Hallel). B. Please consult the following section on Shiurim for minimum volumes necessary to be consumed and time limits for each of the four cups. C. Red wine is the preferred beverage for use during the Seder. If a person has difficulty drinking wine, it may be diluted with kosher grape juice. If one wishes to dilute the wine with water, an Orthodox rabbi should be consulted to determine the minimum acceptable proportions. If someone cannot drink even diluted wine, he may drink kosher grape juice instead. If an individual cannot drink any grape product, then a rabbi should be consulted on the proper beverage to substitute in order to fulfill the mitzvah of drinking the four cups. D. One should drink the wine reclining on the left side, in order to symbolize freedom. 5. Bitter Herbs (Maror) A. All persons are obligated to eat bitter herbs twice at each Seder. According to most authorities, the bitter herbs may consist either of romaine lettuce, horseradish or endives. B. When using the romaine lettuce, one may use the stalks or leaves for Maror. When horseradish is used for the Maror, it should be chopped, ground or grated to reduce its strength, but it must be covered so as not to be weakened too much. Cooked or preserved vegetables are not suitable for Maror; therefore commercially prepared grated horseradish, which is packed in vinegar, may not be used for the mitzvah. C. The Maror is dipped in Charoses, a specially prepared mixture of wine, nuts, cinnamon, and apples, symbolizing the bricks and mortar of ancient Egypt. D. Immediately thereafter, a second, smaller volume of Maror is eaten with Matzah in the Korech (Hillel Sandwich). E. When lettuce is used, it must be cleaned and inspected very carefully to remove the small insects which often are present in its leaves. One recommended way to clean lettuce of insects is to soak it for not more than half an hour in salt water, and rinse it in fresh water before inspection. F. Consult the following section on Shiurim for the minimum volume of Maror to be consumed each time and the time limits. 6. Relating The Story of the Exodus & Hallel A. Most of the unique Seder practices are designed to stimulate interest and arouse curiosity in the Exodus story. The central theme for the Haggadah is the discussion of the Exodus, a timeless event which has forged countless generations of Jews into an unbroken chain through history, with each year's Seder another link of that chain. B. The Seder is a symbolic reenactment of the Exodus, with a compelling message for young and old alike. Seder participants are encouraged to discuss the various aspects of the Exodus in detail, beyond the text of the Haggadah. C. Young children are encouraged to participate in the Seder to the extent of their ability. In addition to the Four Questions at the start of the Seder, they are encouraged to drink the Four Cups, eat the Maror and Matzah, and ask as many questions as they wish.

14 D. In addition to relating the story of the Exodus, each Jew at the Seder is obligated to discuss three central elements of the Seder ritual - the Paschal sacrifice, the Matzah and the Maror, as explained in the Haggadah. The Seder is a miniature recreation of the Exodus, and participants should imagine themselves as leaving Egypt. E. The formal part of the Seder closes with special Psalms known as Hallel, which praise the Almighty and God s special relationship with the people of Israel. F. The Seder traditionally concludes with the singing of several lively songs celebrating the relationship between G-d and the Jewish People. Shiurim: Measures & Minimums In order to fulfill the Mitzvos of the Passover Seder, it is necessary to consume a minimum quantity (Shiur) of the Four Cups of wine, Matzah and Maror, in a minimum period of time. For wine, the volume of most of a Revi'is should be consumed. For Matzah and Maror, a Kazayis is the minimum volume. The time limit is Kday Achilas Pras. Rabbinic authorities have historically disagreed as to the exact quantities that each of these represent in modern measures. We quote here, for the information of the public, the modern equivalent values for the minimum acceptable quantities (Bedieved) for each of these Mitzvos, according to the listings published by the Otzar Haposkim of Jerusalem. We also include some practical suggestions for estimating these amounts. We urge the reader to consult with a competent halachic authority for the ideal quantities that should be consumed in each case to perform the mitzvah optimally (Lechatchila). Minimum Volume for Wine: 86 c.c. (3.0 fluid ounces). This should be the minimum size of wine cups used during the Passover Seder for drinking the Four Cups. Each Seder participant must drink more than half this volume for each of the Four Cups to fulfill the mitzvah. Minimum Quantity of Matzah: The minimum quantity of Matzah is approximately at least one-third of an average, machine made Matzah. Please note, however, that machine made Matzahs vary in size. Optimally (Lechatchila) one should consume substantially higher minimum quantities both for the initial mitzvah of "Achilat Matzah" and for the "Afikoman." Minimum Volume of Maror (Bitter Herbs): 19 grams (0.7 fluid ounces). In the case of ground horseradish, this volume can be easily estimated by putting it in a small cup or glass. In the case of lettuce, this volume can be estimated as follows: Leaves: enough to cover an area of 80 square inches (8" by 10") Stalks: enough to cover an area of 15 square inches (3" by 5") Time Limits: The eating of the Matzah and Maror, and the drinking of each of the Four Cups of wine should be done, if possible, in one or two swallows. In any event, the drinking of each cup of wine and the eating of the Matzah and Maror should be completed within 4 minutes. In the event this is not possible, a competent Halachic authority should be consulted.

15 Charoset - Charoses - Haroset - Charoseth - Haroseth - Haroses Recipes For The Passover / Pesach Seder From The Jewish Holday Kitchen, by Joan Nathan. [Schocken Books, New York: 1988] Also see this website for many more recipes: Haroset (also charoset or charoses), the blend of fruit and nuts symbolizing the mortar which our forefathers used to build pyramids in Egypt, is one of the most popular and discussed foods served at the Seder. The fruit and nuts found in almost all haroset recipes refer to two verses in the Song of Songs closely linked with the spring season: "Under the apple tree I awakened thee" (8:5) and "I went down into the garden of nuts" (6:11). The red wine recalls the Red Sea, which parted its waters for the Jews. The real purpose of the haroset is to allay the bitterness of the maror (bitter herbs) required at the Seder. And from this combination of the haroset and maror between two pieces of matzo, the sandwich may have been invented by the Rabbi Hillel, the great Jewish teacher who lived between 90 BCE and 70CE. Haroset also shows how Jewish cookery was developed by the emigration from Mediterranean countries to Easter Europe and by local ingredients supplemented or discarded based on their availability. Although most American Jews are familiar with the mixture of apples, almonds, cinnamon, wine and ginger, this is by no means the only combination possible. Walnuts, pine nuts, peanuts or chestnuts may be combined with apricots, coconuts, raisins, dates, figs, or even bananas. Whereas Ashkenazic (Eastern European) haroset is quite universal, differing only texturally, that of the Sephardic (Spanish/Arabic/Mediterranean) Jews changes according to the country and sometimes even the city of origin. On the island of Rhodes, for example, dates, walnuts, ginger and sweet wine are used. The Greek city of Salonika adds raisins to this basic recipe; Turkish Jews, not far away, include an orange. Egyptians eat dates, nuts, raisins and sugar, without the ginger or wine. Yemenites use chopped dates and figs, coriander and chili pepper. An interesting haroset from Venice has chestnut paste and apricots, while one from Surinam, Dutch Guinea, calls for seven fruits including coconut. Each Israeli uses the Diaspora haroset recipe of his ancestors or an Israeli version that might include pignolia nuts, peanuts, bananas, apples, dates, sesame seeds, matzo meal and red wine. Most people like their haroset recipe so well that it is not only spread on matzo and dipped in horseradish at the Seder table. Some families make large quantities to be eaten for breakfast, lunch and snacks throughout Passover. Ashkenazic Apple-Nut Haroset 6 peeled apples, coarsely chopped 2/3 cup chopped almonds or walnuts 3 tablespoon sugar, or to taste 1/2 teaspoon cinnamon grated rind of 1 lemon 4 tablespoon sweet red wine Combine all, mixing thoroughly. Add wine as need. Blend to desired texture -- some like it coarse and crunchy, others prefer it ground to a paste. Chill. Makes 3 cups.

16 Egyptian Haroset 1 pound raisins 8 ounces pitted dates 2 cup water 1/4 cup sugar 1/4 cup chopped walnuts or pecans Cover raisins and dates with water; let stand 1 hr. Add the sugar and blend or food-process until roughly chopped. Transfer to a heavy saucepan and simmer 20 min or until fruits are cooked and water is absorbed. When cool, stir in chopped nuts. Makes 4 cups. Larry Bain's Bubie's Haroset 1/2 pound walnuts 1/4 pound dried apricots 1/4 pound dried prunes, without pits 3 peeled apples, cored and quartered 1 large navel oranges, with skin, quartered 1/2 cup sweet wine 2 tablespoon brandy 1/2 teaspoon cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon nutmeg 1 tablespoon lime juice 2 tablespoon matzo meal (or as needed) Using the steel blade of a food processor, chop very fine, but not to a paste, the walnuts, apricots, prunes, dates, apples and orange. Add the wine, brandy, cinnamon, cloves, nutmeg and lime juice. If needed, add enough matzo meal to make a mortar-like consistency. Makes 6 cups Persian Haroset 1/2 cup unsalted pistachios 1/2 cup almonds 1/2 cup golden raisins 1 1/2 peeled apples, cored and diced 1 pomegranates 1 orange, peeled and diced 1 banana, sliced 1/2 cup sweet red wine, to 1 cup 1/4 cup cider vinegar 1/2 tablespoon cayenne 1 tablespoon ground cloves 1 tablespoon ground cardamom 1 teaspoon cinnamon 1 tablespoon black pepper Combine all the fruits and nuts. Add the wine and vinegar until a pasty consistency is achieved. Add the spices and blend well. Adjust seasonings. Makes 5 cups. Seven-Fruit Haroset from Surinam 8 ounce unsweetened coconut 8 ounce chopped walnuts or 8 ounce grated almonds 1/4 cup sugar 1 tablespoon cinnamon 8 ounce raisins 8 ounce dried apples 8 ounce dried prunes 8 ounce dried apricots 8 ounce dried pears 4 ounce cherry jam sweet red wine Combine everything except the jam and wine in a pot. Cover with water and simmer over low heat. Periodically, add small amounts of water to prevent sticking. Cook at least 90 minutes. When it is cohesive, stir in the jam and let stand until cool. Add enough sweet wine to be absorbed by the haroset and chill. Makes 5 cups.

17 Many Sephardic Jews relocated to Holland at the time of the Inquisitions. From there, some went to Dutch colonies, often engaging in the sugar and spice trade. Mrs. Abraham Lopes Cardozo (nee Robles) is a fine cook who makes an effort to preserve for her family and friends her Surinam culinary heritage. She is the wife of the chazan cantor) of Shearith Israel Congregation in New York City; he is the former minister of the Sephardic Congregation in Surinam. At Passover, Surinam customs are quite unusual. Mrs. Cardozo explained, for instance, that matzot were a rarity in Surinam. Because they had to be imported from Holland (and later, the US), cassava (a kind of potato) meal was often used instead to bake sweet breads for Passover. The potato was first grated and washed, then dried in the sun for weeks. Once dried, it was ready to be mixed with other ingredients, much as we use matzo cake meal. Venetian Haroset 1 1/2 cup chestnut paste 10 ounce dates, chopped 12 ounce figs, chopped 2 tablespoon poppy seeds 1/2 cup chopped walnuts 1/2 cup chopped almonds 1/2 cup pine nuts grated rind of 1 orange 1/2 cup golden raisins 1/2 cup chopped dried apricots 1/2 cup brandy honey, to bind Combine all ingredients, using just enough honey and brandy to make everything bind together. Makes 4 cups. This delicious haroset recipe comes from the famous Luzzato family of Venice. Members of the family have lived in Italy since 1541 and probably before. names like Benedetto Luzzato, Simone Luzzato, Moses Haim Luzzato and Samuel David Luzzato were well known to Italians from the Renaissance to the Enlightenment as authors, professors and rabbis. Francis Luzzato of Washington DC works for the Peace Corps and is a keeper of family traditions; this is his family's recipe. Yemenite Haroset 1 pound fresh dates 1 pound raisins 3/4 pound almonds 1/2 pound walnuts 3 pomegranates, peeled and seeded 1 tablespoon mixed spices (equal parts cinnamon, pepper cumin, cardamom, cloves & ginger) In a food processor, chop all the fruits, including the pomegranate seeds and juice and the nuts. Add the spices, adjusting each to your taste. Makes 7 cups.

18 A SEDER RAP Rabbi David Eshel Who knows One? We know One! One is our God, One is our God, One is our God in the heavens and the earth. Singin ooh ah, ooh ah, singin ooh ah, oo ah Who knows Two? I know Two! Two are the tablets that Moshe brought. and One is our God, One is our God, One is our God in the heavens and the earth. Singin ooh ah, ooh ah, singin ooh ah, oo ah Who knows Three? I know Three! Three are the fathers Two are the tablets that Moshe brought and One is our God, One is our God, One is our God in the heavens and the earth. Singin ooh ah, ooh ah, singin ooh ah, oo ah Who knows Four? I know Four! Four are the mothers Three are the fathers Two are the tablets that Moshe brought and One is our God, One is our God, One is our God in the heavens and the earth. Singin ooh ah, ooh ah, singin ooh ah, oo ah Who knows Five? I know Five! Five are the books of the Torah Four are the mothers Three are the fathers Two are the tablets that Moshe brought and One is our God, One is our God, One is our God in the heavens and the earth. Singin ooh ah, ooh ah, singin ooh ah, oo ah Who knows Six? I know Six! Six are the books of the Mishna Etc.. Who knows Seven? I know Seven! Seven are the days of the week Etc.. Who knows Eight? I know Eight! Eight are the days of the brit milah Etc. Who knows Nine? I know Nine! Nine are the months until a baby s born Etc Who knows Ten? I know Ten! Ten are the Ten Commandments Etc. Who knows Eleven? I know Eleven? Eleven are the stars in Joseph s dream Etc.. Who knows Twelve? I know Twelve! Twelve are the tribes of Yisrael Etc. Who knows Thirteen? I know Thirteen! Thirteen are the attributes of God Etc. 18