most religiously significant holidays, has a deep spiritual side, rich with
observances and traditions. Like most great holidays, it incorporates a
dazzling array of food traditions, which reflect the deep and diverse cultural
heritage of its observers.
The Seder is the main event, celebrated on the first two nights of the holiday. Storytelling, singing and reading from the book of the Haggadah, which recounts the story of the Exodus from Egypt, lead up to a glorious meal, brimming with cultural traditions.
I reached out to a group of friends and family to gather some recipes to share with you. There are culinary guidelines for the holiday: No flour (so no bread), and a variety of other exclusions based on your family’s origins. Sephardic Jews (from Eastern countries) eat legumes whereas Ashkenazi Jews (from Western/European countries) avoid rice, peas and beans.
Everyone has his or her own favorite recipes for Seder meal. Some meals are very traditional (matzoh ball soup, gefilte fish, brisket) but many reflect modern Israeli cuisine as seen in the books of Yotam Ottolenghi and Michael Solmonov.
Here is a roundup from our friends, family and chefs:
Linda Daitz: Haroset, the ceremonial dish representing the mortar used by Jewish slaves to make bricks and buildings.
Linda Capeloto Sendowski: Sephardic Honey Syrup Soaked Almond Cake
Dianne Stern: Flourless Chocolate Cake, a family treasure
Ronnie Davis: Gefilte Fish, a Passover staple
Rachel Neumark Herlands: Veggie Cutlets, a dish adored by her children and grandchildren
Chef Geoff Rudaw, Plaza Ballroom: Butternut Squash, Greens, Pepitas & Dry Cherry Vinaigrette
Please feel free to send me your recipes so we can build our file and share next year.