FOR BREAKING NEWS VISIT WWW.QNS.COM MARCH 30, 2017 • THE QUEENS COURIER 45 easter & passover The makings of the Seder plate Th e Seder plate is the focal point of the proceedings on the fi rst night of Passover. Whether it is an ornate silver dish or a humble napkin, it bears the ceremonial foods around which the Seder is based: matzoh, the zeroa (shankbone), egg, bitter herbs, charoset paste and karpas vegetable. Preparing these items requires some time. It is best to prepare all the Seder foods before the onset of the holiday, in order to avoid halachic questions. The special foods eaten on Passover are also food for thought. Every item on the Seder plate abounds in meaning and allusion. Matzoh Th ree matzot are placed on top of each other on a plate or napkin, and then covered. Some also have the custom to separate the matzot from each other with interleaved plates, napkins or the like. Th e top matzah is referred to as Kohen, as it takes precedence in all matters. Th e middle matzah (Levi) is broken into two at the beginning of the Seder. Th e smaller piece is left on the plate and is later eaten along with the Kohen matzah to fulfi ll the matzah blessing; the larger piece is put away for use as the afi koman. Th e bottom matzah (Yisrael) is used for korech, so that every one of the matzot is used for the performance of a mitzvah. It is ideal to use handmade shmurah matzah, which has been zealously guarded against moisture from the moment of harvest. You can purchase shmurah matzah on websites such as Amazon. On a cloth or plate placed above the three matzot, the following items are placed: Th e Zeroa (shankbone) A piece of roasted meat represents the lamb that was the special paschal sacrifi ce on the eve of the exodus from Egypt, and annually on the aft ernoon before Passover in the Holy Temple. Some use a forearm of a lamb, but many communities use a roasted chicken neck. Called the zeroa, it alludes to the verse which states, “I will redeem you with an outstretched arm (zeroa).” Preparation: Roast the neck on all sides over an open fi re on the stove. Aft erwards, some have the custom to remove the majority of the meat of the neck (but not all of it). Role in the Seder: Th e zeroa is not eaten at the Seder. Aft er the meal it can be refrigerated, and used again on the Seder plate the following night. Beitzah (egg) A hard-boiled egg represents the pre-holiday off ering (chagigah) that was brought in the days of the Holy Temple. Th e meat of this animal constituted the main part of the Passover meal. Th e Aramaic word for “egg” is bei’ah, which is similar to the Aramaic word for “desire,” expressing that this was the night when God would redeem the Jewish people. Preparation: Boil one egg per Seder plate, and possibly more for use during the meal. Role in the Seder: Place one egg on the plate. As soon as the actual meal is about to begin, remove the egg from the Seder plate and use during the meal. A popular custom is to eat these eggs together with the saltwater which was set on the table. Maror and chazeret (bitter herbs) Bitter herbs (maror) remind us of the bitterness of the slavery of our forefathers in Egypt. Fresh grated horseradish, and romaine lettuce (or endives), are the most common choices. Th e leaves of romaine lettuce are not bitter; but the stem, when left to grow in the ground, turns hard and bitter. Th is represents the Jewish people’s enslavement in Egypt. Preparation: Peel the raw horseradish roots, rinse and dry well. Next, grate the horseradish with a hand grater or food processor. Th is must be done before the holiday begins. Whoever will be grating the horseradish may begin to shed tears or cough. Shielding the mouth and nose with a cloth may help. No beets or other condiments should be added to the horseradish. Romaine lettuce is oft en very sandy. Wash each of the leaves separately, checking very carefully for insects. Take care that they do not soak for 24 hours. Th ose who are particular not to eat matzah that becomes moist should pat the lettuce gently with a towel and let it sit until completely dry, so that there will be no moisture to come in contact with the matzah. Place a few cleaned, dried leaves of romaine lettuce on the Seder plate, topped with the horseradish. Since this will be used twice, it actually takes two spots on the Seder plate. Th e top pile (in the center of the plate) is called maror (bitter herbs), while the pile that sits beneath it is referred to as chazeret (lettuce). Role in the Seder: Aft er the recital of most of the Haggadah comes the ritual hand-washing. Th en matzah is eaten, followed by some maror (taken from the maror pile), followed in turn by a sandwich of matzah and maror (this time taken from the chazeret pile). Charoset (paste) A mixture of apples, pears, nuts and wine, which resembles the mortar and brick made by the Jews when they toiled for Pharaoh. Preparation: Shell nuts and peel apples and pears, and chop fi nely. Mix together and add a small amount of wine. Role in the Seder: Th is is used as a type of relish, into which the maror is dipped (and then shaken off ) before eating. Karpas (vegetable) Many have the custom to use parsley, called karpas in Hebrew. Th is vegetable alludes to the backbreaking work of the Jews as slaves. Preparation: Prepare your vegetable, an onion or (boiled) potato in many Eastern European traditions. Cut off a slice and place on Seder plate. On the table, next to the Seder plate, place a small bowl of saltwater. Role in the Seder: Aft er recital of kiddush, the family goes to the sink and ritually washes their hands, but without saying the usual blessing. Everyone then takes a very small piece of the vegetable and dips it in saltwater. Aft er the appropriate blessing is said, the karpas is eaten. From Chabad.org; edited for format.
QC03302017
To see the actual publication please follow the link above