Traditional Passover Foods

Date of Celebration: sunset of April 19 - sunset of April 26/27, 2008

Unleavened Bread

In their haste to leave Egypt and escape slavery, the Israelites had no time to let dough rise for bread. Their only provision was matzoh, which is made of wheat but not allowed to ferment or rise. Matzoh is a perfect example of how the food we eat is intricately woven into history, traditions and culture. It is the bread of both slavery and of freedom.




Roasted Lamb Bone

The roasted lamb bone symbolizes the lamb that was sacrificed at the Holy Temple of Jerusalem on the eve of the exodus of the Israelites from Egypt. The blood of that ancient sacrifice was used to mark the doors of the Israelites, so they might be "passed over." Today, many families substitute a chicken or turkey neck for the lamb. Whichever meat you choose, roast it in the oven until done, then scorch over a flame, like a gas burner or grill. Jewish vegetarians have been known to use a whole roasted beet instead of lamb.




Roasted Egg

Eggs symbolize the perpetual cycle of life, from birth to death to re-birth. To roast eggs, first hard boil them, then, using tongs, hold over a gas burner or candle flame.




Bitter Herbs

Fresh horseradish, without beets or vinegar, graces the Seder plate to symbolize the bitterness of slavery.