What’s on the Seder plate?

The Jewish Chronicle - - COMMENT -

BEITZAH Burnt egg

The roasted egg rep­re­sents the hol­i­day of­fer­ing (chagi­gah) that was brought in the days of the Tem­ple

KARPAS Green veg­etable

The karpas, usu­ally pars­ley, is dipped at the Seder in salt wa­ter, which sym­bol­ises the tears of the Is­raelites in Egypt

MAROR Bit­ter Herbs

Bit­ter herbs, com­monly grated horse­rad­ish, re­mind us of the bit­ter­ness of the slav­ery of our fore­fa­thers in Egypt

CHAZERET Bit­ter herbs

Veg­eta­bles such as ro­maine let­tuce, en­dive or chicory are also used as bit­ter herbs

THE ZEROAH Shankbone

A piece of roasted meat rep­re­sents the paschal lamb eaten by the Is­raelites on the night of the Ex­o­dus


A paste of fruit, nuts, wine and spice, which re­calls the mor­tar for the bricks made by the Jews when they toiled for Pharaoh


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