Passover: The Fes­ti­val of Free­dom

The Advance of Bucks County - - BUCKS COUNTY BUSINESS -

Passover, the fes­ti­val of free­dom, cel­e­brated to honor the Jewish Cul­ture flee­ing the Pharaohs in Egypt, be­gins March 25 at sun­down. The first two evenings are cel­e­brated with a Seder din­ner. The word Seder means or­der. The Seder plate pre­sented at the meal mir­rors the ef­fect of or­der. In the cen­ter of the plate three whole mat­zos are placed. On the plate in cir­cu­lar form, you find hard boiled eggs, Roasted shank bone of lamb, Charoses, a mix­ture of finely chopped ap­ples, nuts and cin­na­mon, mixed with a bit of wine and Karpas, which is ei­ther pars­ley, cel­ery, let­tuce onions or pota­toes. Other items for the Seder ta­ble are three mat­zos, wine, salt water, a large goblet for the cup of Eli­jah and a pil­low to sym­bol­ize com­fort.

Sur­rounded by fam­ily and friends, the story of Passover, told by the head of the fam­ily, serves as the way to in­form fu­ture gen­er­a­tions about their his­tory through sto­ries and songs. The chil­dren in­ter­act with the adults as the Passover Hag­gada, a beau­ti­ful book, is read for the ser­vice.

In the next cou­ple of days, all the prepa­ra­tions for the Passover hol­i­day take place. All the gro­cers in town have stocked their shelves with matzo, grape juice, spe­cial muffin mixes and dressings.

Matzo plays an im­por­tant role in Passover. It is a water base cracker, made with no yeast. When the Jewish peo­ple left Egypt, they had to do so quickly. There was no time to let the bread rise. So they took the dough flat. au­r­ing the ob­ser­vance of Passover, no foods us­ing leav­ened bread of any kind can be con­sumed, in or­der to pay trib­ute to those who fled. Matzo bread and meal are used in many of the recipes pre­pared for the hol­i­day. The stuff­ing calls for bro­ken matzo and the Kugel calls for matzo meal in ad­di­tion to the ma.

For the main dish a brisket or roasted Turkey are tra­di­tional fa­vorites. A va­ri­ety of veg­eta­bles, pre­pared in­ter­est­ingly, make for a mem­o­rable meal. To those of you who cel­e­brate, en­joy your Passover. 9 tbs. kosher for Passover oil 1 tsp. Cel­ery seed 1 ½ tsp. Salt 3 shakes of pep­per ¾ tsp. Sugar 6 beaten eggs 3 tbs. chopped dill Crum­ble matzo and sprin­kle with water. Brown onions in oil. Add salt, pep­per, sugar, and eggs to matzo. Mix well. Add to onions and stir over a low heat un­til dry. Add dill and stir. Stuff turkey and cook as di­rected for a stuffed turkey.

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