PASSOVER CUSTOMS
By Hillel ben David (Greg Killian)
PASSOVER CUSTOMS
By Hillel ben David (Greg Killian)
Iin this paper I would like to detail the
Sephardi Pesach halachot,
the Passover laws for Sephardim.
The following halachot were taken from the writings of
Hakham Ya'aqob Menashe:
HaHodesh Hazzeh Lakhem
Rosh Hodashem - this month
shall be unto you, the first of the months (Shemoth/Exodus ch.12, v.2). Hodesh
HaAbib, the month of Nisan is the first month of the year in the counting of
the months. No Viddui (confession) is recited during the entire month and
there is no fasting. One who has an anniversary of the passing of his father or
mother, R"l, should consult a Hakham as to whether the fast should be held
in Nisan or not.
Birkath Ha-ilanoth,
the blessing of the trees should be recited during this month. It is preferable
to say it with a minyan (quorum of ten males) so that a Qaddish may be recited.
In Qabbalistic terms, the souls that returned to this world in Someyah (trees
and the like), have the opportunity to make the transition to Adam (humans) with the help of our prayers, without having
to suffer a difficult intermediate step. From this we see that the recitation
Birkath Ha-ilanoth and the Qaddish are very important indeed.
On the fifteenth day
of the month of Abib (Nisan), falls the first day of the Festival
of Pesach (Passover). This is the Holiday during which we remember and recount
- in the Haggadah – the wonders that the Holy One,
Blessed Be He performed for us in Egypt and how He sanctified His Holy Name in
the eyes of all the nations.
It is also a
festival in which there are a plethora of Minhaghim (customs) and Halakhoth
(laws) which add to the excitement of an already important occasion. However,
the very fact that there is a multitude of customs makes it impossible to treat
them here in detail.
In most communities, Siyyum frees the first born from the obligation to fast.
Moroccan: Siyum at morning service.
Syrian: Observed by girls and boys who are first born. . Eating cake from the Siyyum (at shacharit) frees them from the obligation of fasting.
Spanish-Portuguese:
A male first-born is required to observe the fast. Girls are not. For a very young
first born, the father usually fasts for him, though not always. cake and wine
served at the siyyum which frees from the obligation to fast. In
On the eve of the
fourteenth day, the head of the household makes the Bediqath Chametz (Search
for Leaven) by the light of a candle with only one wick. He takes with him a
knife (with which he thoroughly checks all cracks and crevices where Chametz
may have been put) and a bowl in which a piece of bread is placed. A little
salt should also be added, one reason for this being that salt is known to be a
deterrent to Satan who is jealous of this Minhag. (The Minhag among Ashkenazim
is to use a feather and a wooden spoon during the Bediqah.)
Moroccan tradition ten pieces of
bread, sometimes with grilled liver have been hidden in different places of the
house. In the evening, they are "discovered" by the father in the
course of a candlelight search. They are burned the following morning (bi'ur chametz).
Turkey-Greece, Eretz Israel: The wife has arranged ten
pieces of bread, the hadassim and aravot set aside since Succoth,
and a knife, in a platter that she will hide somewhere in the house. It is
"discovered" in the evening by the family males who search for it
with a candle. The aravot are used to "sweep away" the chametz. The
pieces will be burned the following morning (bi'ur chametz). Spanish-Portuguese
(
It is the custom to
hide ten pieces of bread (wrapped in Paper) for him to find and burn the next
morning with all the remaining Chametz. No more may be eaten from four hours "Zemanioth" (i.e. one third of the
day) after daybreak.
No Matza (unleavened
bread) may be eaten either, from the eve of the fourteenth until the Seder at
night (Matza Shemura is not eaten from Rosh Hodesh).
It is worth noting that most Sepharadim recite the Berakha of Hamotzi, on Matza
which is Kasher LePesach, only on Pesach itself.
The rest of the year, since this Matza is considered to be Lechem 'Oni (Bread
of Affliction) the Berakha of Mezonoth ) should be recited over it. Matza which
is not Kasher LePesach, however, is deemed to be Chametz and Hammotzi is
recited.
When Shabbat
immediately follows a holiday, an 'Erub Tabshilin must be made in order to
permit us to prepare food on Friday for Shabbat. Before Mincha, on 'Erev Pesach,
58 grams (2 oz.) of Matza must be set aside together with 29 grams (1 oz.) of a
cooked food - usually a hard boiled egg. A blessing
(Berakha) and a formula permitting us to cook on Friday for Shabbat, must be recited. They can be found in most
Holiday Siddurim (prayer books). In the Tefillath
Yesharim Shalosh Reghalim books they can be found on page 7.
In homes where the
amount of candles lit by the lady of the house on the eve of Shabbat and Holidays
depends on the amount of people who are called to the Torah in the morning
(Qomoth), five candles are lit on Pesach. However, for Qabbalistic reasons, as
explained in Ben Ish Hai, it is appropriate to light seven candles,
irrespective of how many Qomoth there are in the morning. As such, the lady of
the house, when lighting the lights on the eve of Pesach (both nights outside
the
One should be aware
that (in Qabbalistic terms) the night of the Seder gives out a light – as strong
as the sun – in the spiritual lights above. As a result, the Yeser Hara' (Evil
Inclination) searches feverishly for an opening to enter the house and exert
its disruptive influence through a member of the household. The wise one,
however, who has eyes to see, should chase away argument and bring in harmony.
An allusion to this is made in the term "Motzi Matza" which can be
read to mean "remove argument".
As is well known,
most Sepharadim eat rice on Pesach, whereas Ashkenazim do not. However, since
rice is not Chametz (in accordance with the outcome of a Talmudic discussion on
this matter), an Ashkenazi guest in a Sepharadi home may eat food which was
prepared in the hosts utensils, even though his own Minhag is to refrain from
eating the rice itself. Those who do eat rice must be
very careful to check it three times, grain by grain, for wheat or other
impermissible foods.
Prior to Musaf (the
additional service), on the first day of Pesach, Morid HaTal, the prayer for
the dew) is re-instituted. The counting of the 'Omer is
begun (at night) at the onset of the second day of Pesach and continues up to
the festival of Shavuot. Each one should make
special signs for himself, so as not to forget even once. If one forgets at
night and does not remember to count (without a Berakhah) during the day, then
all the Berakhoth of the previous nights might be considered to have been in
vain and moreover, he has defaulted on a Misvat 'Aseh (positive precept).
At night, at the
conclusion of Pesach, it is the custom to to hit
one another with green stalks (such as celery) while wishing each other
"Sentak Khadhra" which is a a blessing for a green (fruitful) year
for all. And just as, in His Infinite Mercy, the Holy One Blessed Be He redeemed us from Egypt, out of the house of bondage,
so too we pray that this year will bring the Final Redemption. Leshanah
Habba-ah Birushalayim, Amen.
Taken from the
writings of Hakham Ya'aqob Menashe
Bedikat Chametz –
The Search for Chametz (Leaven):
The evening of Nisan 14:
On the night of 14 Nisan, the night before the Pesach Seder, the search for chametz (leaven) is made. It should be done with a candle as soon as possible after nightfall, in a darkened house. Remember that leaven is a “type” for the evil inclination. Removing leaven is the “external” that represents the “internal” of removing the evil inclination from our lives. Do NOT neglect to remove the evil inclination!
When the first seder is on Saturday night, the search is conducted on
Thursday night, Nisan 13.
Traditionally, a candle (for young children try using flashlights to imitate the “Light of the World”), wooden spoon, feather, and a bag are used to facilitate the complete removal of chametz (leaven). There is a custom to tie the festivals together. Some people form the remnants of their Chanukah candles into the candle for the search. Some also use a leaf of the lulav from Succoth in place of the feather, and then burn the lulav with the chametz on the following morning. The house should be darkened.
Nisan 14 before 9:30am
Ten pieces of bread should be placed in different parts of the house. Don’t forget where you put them!
The following supplication is then recited:
Behold,
I am prepared and ready to perform the positive and negative commandments of
removing chametz. For the sake of the unification of the Holy One, Blessed is
He, and His Presence, through Him Who is hidden and inscrutable - I pray in the
name of all
The following blessing is said before the search commences:
Blessed
art Thou, HaShem our God, King of the universe, who has sanctified us by Your
commandments and instructed us concerning the removal of leaven.
The search begins! Every place where chametz could be found, should be searched out. Minimally, of course, the ten pieces of bread should be found and collected. All of the chametz should be collected in the bag. After all chametz has been found and collected, the following declaration should be recited:
May
all leaven in my possession which I have not seen or removed, be regarded as
mere dust of the earth.
May
it be your will, HaShem, our God and the God of our forefathers,
that You enable us to explore and search out our spiritual maladies, which we
have acquired by following the advice of our Evil Inclination; that You enable
us to return in complete repentance before You; and may You, in Your abundant
beneficence have mercy upon us. Assist us, O God of our salvation, for the sake
of Your Name’s glory, and rescue us from transgressing the prohibition of chametz in the slightest degree, this year and every
year, for all the days of our lives. Amen.
The following morning after breakfast (on Friday morning if the first day of Pesach is Sunday), the leaven is burned, and the following final declaration is recited:
May
it be Your will, HaShem, our God and the God of our forefathers, that just as I
have removed the chametz from my house and my property, so may You, HaShem, our
God and the God of our forefathers, remove all the external influences, and the
spirit of defilement from the earth; cause our Evil Inclination to leave us,
and give us a heart of flesh to serve You with sincerity; may all the forces of
the “Other Side” and all evil evaporate like smoke; may the realm of wantonness
pass from the earth; and may You remove, in the spirit of justice, all that
impede the Divine Presence; just as You removed Egypt and its idols in those
days at this season. Amen.
May
all leaven in my possession, whether I have seen it or not, or whether I have
removed it or not, be regarded as non-existent and considered as mere dust of
the earth.
May
it be your will, HaShem, our God and the God of our forefathers, that You be
merciful with us and rescue us from transgressing the prohibition of chametz
even in the slightest degree - us, our entire household, and all of Israel -
this year and every year, for all the days of our lives. And just as we have removed the chametz from
our houses and burnt it, so may You enable us to remove the Evil Inclination
from within us eternally, all the days of our lives; may You enable us to
cleave to You, to Your Torah, and to Your love, and to cleave to the Good
Inclination eternally - us, our children, and our children’s children - from
now and forever. So may it be. Amen.
Since the prescription regarding the eating of matzah in place of chametz is repeated several times in the Torah (see Shemot (Exodus) 12), it has come to be observed with extreme strictness - particularly on the first two nights - the seder nights. There are several types of matzah, varying in their strictness:
1. Shemurah (watched). Hand made. The wheat is watched from the time of harvesting until the final baking to insure that no water, heat, or other natural processes cause it to begin fermentation. It is hand made, constantly observed, and the utensils used for making it are washed every eighteen minutes - the time when fermentation begins.
2. Shemurah (machine baked). Same as above but baked by mechanical processes. Although this is kosher in all ways, some have questions as to whether the introduction of machinery necessitates revision in the laws.
3. Not shemurah. This is the supermarket matzah. It is only watched from the time of grinding (as opposed to the time of harvesting). Although this is also kosher, many people prefer to use the shemurah matzah to fulfill the mitzvah during the Seder, and use this for regular consumption during Passover.
4. Egg matzah. Matzah baked with egg, milk, wine, or fruit extracts. It is called “unleavened bread prepared in a rich manner.” Eating this will not fulfill the obligation of eating matzah at the Seder because the Torah says that this should be the bread of affliction. This is sometimes used by the old, the young, and the infirm to fulfill the Seder mitzvah.
This page is
specifically for 'Erev Pesach which falls on Shabbat Qodesh (when the day before Passover is Shabbat).
The laws and customs for Pesach and ‘Erev Pesach which
are discussed in our other Pesach bulletins are not repeated here. The Halakhoth (laws) mentioned here are a selection of
those that specifically apply to ‘Erev Pesach falling on Shabbat Qodesh.
The special Derasha
(sermon) for Shabbat Haggadol is given on the Shabbat before Shabbat Haggadol.
Ta'anith Bekhoroth
(fast of the first born) is done on the Thursday before Pesach - not Friday.
Bediqath chametz
(the search for chametz) is done on Thursday night.
One who is fasting should taste some food before
performing the Bediqah. Upon its completion, the first "Kol Hamirah"
(anullment of leaven) is recited.
Bi'ur Chametz (the
burning of the chametz) is done on Friday morning, but the second "Kol
Hamira" is not recited. The second "Kol Hamira" must be recited
on Shabbat morning.
The entire home
should be free of Chametz prior to the onset of Shabbat with just enough bread
remaining for Hamotzi on Friday evening and Saturday morning. Extreme care must
be taken that the Hamotzi not be taken around the house by children or adults,
but rather, be confined to one area only.
The Hamotzi of the Shabbat
morning meal must be completed by the fourth hour after daybreak, as in other
years, (please check locally as to what time that corresponds to). It may not
be in your possession after the fifth hour. As such, Shahrith must be prayed very early, and Qaddus (Qiddush) and Hamotzi
should be made immediately after Musaph.
Nowadays, we have
the good fortune to be able to eat this meal using
disposable cutlery, crockery and tablecloths, which can all be disposed of
together. Since Ashkenazim light the Shabbat candles on the table, they should
not light them this Shabbat on the tablecloth as they are forbidden to be moved
and the tablecloth would not be able to be thrown out. Sephardim do not have
the custom of lighting the candles on the dinner table and, thus, do not need
to be concerned about this.
If any chametz is
left over, it is best to give it to a non-Jew. The
custom among some Ashkenzim is to flush it down the toilet, since the bread has
become nullified and is Ke’Afra DeAr’ah (like the dust of the earth). While, as
in all matters, some Sephardim have adopted this custom recently, I would
implore Sepharadim (who are known to revere bread to the extent of kissing it when it falls on the floor) not to adopt this
custom. Rab Obadiah Yoseph, hy"w, writes that it should be broken into
small pieces and put with the rest of the crumbs.
Crumbs that remain
must be cleaned up and placed outside in the Reshooth Harabbeem (public
domain), taking extreme care not to violate any of the rules of ‘Erub
Haseiroth. If not, the ideal would be for the non-Jew to take them also.
Otherwise they may be placed in a plastic garbage bag in a place where they
will not be opened by mistake and disposed of during Hol Hammo’ed.
Please note: the Chametz
should not be placed in your own trash cans that you continue to use.
Many Sephardi
authorities permit the use of
After Minha one
should change into clothes for Yom Tob, that were not used during the Shabbat meals which contained Chametz.
Care should be taken
to ensure that all members of the family are able to eat the meal at night with
a good appetite and that they get sufficient sleep
during the day so as to be able to stay awake at night.
Preparations for Pesach
and the Seder (Shitakha) are made after nightfall.
Any cooking must wait, of course, till Shabbat has ended.
Tizkoo Leshanim
Rabboth
Taken from the
writings of Hakham Ya'aqob Menashe
****************************************
To avoid
having Chametz in your possession during Passover, please fill out this form and give it to a
competent Rabbi.
BS”D
Delegation of Power of Attorney
for
Know ye that I, the undersigned, fully empower and
permit Rabbi Dr. Joseph ben Haggai to act in my place and stead, and in my
behalf to sell all HAMETS possessed by me (knowingly or unknowingly) as defined
by the Torah and Rabbinic Law (eg. hamets, doubt of hamets, and all kinds of
hamets mixtures). Also hamets that tends to harden and to adhere to a surface
of inside of pans, pots or cooking and usable utensils, and all kinds of live
animals that have been eating hamets or mixtures thereof.
And to lease all
places wherein the hamets owned by me may be found, especially in the premises
located at:
and elsewhere.
Rabbi Dr. Joseph ben Haggai has the full right to sell and to
lease by transactions, as he deems fit and proper and for such time which he
believes necessary in accordance with all detailed terms and detailed forms as
explained in the general authorization contract which have been given this year
to Rabbi Dr. Joseph ben Haggai to sell or effect the sale of the hamets.
This general authorization is made a part of this agreement.
Also do I hErevy give the said Rabbi Dr. Joseph ben Haggai full power to
appoint a substitute in his stead with full powers to sell and to lease as
provided herein. The above given power is in conformation with all Torah,
Rabbinical regulations and laws, and also in accordance with the laws of the
State of
Signature: _________________________________
Please
Print:
Name:
Address:
Telephone: (360) 584-9352
Please read the
instructions on the following pages.
חמץ מכרית
If you wish to have Hakham Dr. Joseph ben
Haggai effect the sale of your hamets, please complete and sign the form on the
reverse side of this page and mail it together with your donation to the
address below.
The forms must be received by us no later
than 10:00 a.m. one day before Pesach (i.e. on the morning of 13th Nissan).
Please mail the
form/s together with your donation to:
Hakham Dr. Joseph ben
Haggai
Photocopies of
this form are acceptable. They
may be “attached” to an email. However, please note the following:
If you are unable to mail your forms on time
they may also be attached to emails to arrive no later than 10:00 a.m. on the
above-mentioned date. However, the
signed original MUST also be mailed to us at the same time.
****************************************
How to make
Matzah
Ingredients and Tools:
Special Passover Flour, or Whole Grain Wheat
Cold Spring Water
A Glass or Marble working surface
Kneading Tub
Rolling Pin
Sand Paper
Matzah-perforating machine (it looks like a rolling pin with spikes)
Long Wooden Poles
The Basic Problem:
Chametz, which is forbidden during the entire festival of Pesach, is defined as any fermented grain product, specifically from one of the "five grains" mentioned in the Mishna - Pesachim 2:5:
Wheat
Spelt
Barley
Oats
While not explicitly forbidden, in the Mishna, the following are not usually eaten because they undergo a process similar to fermentation:
Rice
Millet
Beans
Fermentation is presumed to take place within eighteen (18) minutes after the exposure of the cut grain to moisture. Matzah, which is required as one of the central elements at the Seder and which is the staple food throughout Passover week, is defined as:
Matzah: The bread made from grain and water dough
without fermentation.
The problem is how to make such a dough without causing fermentation. This is accomplished by three means:
1. Protecting the ingredients from moisture and heat prior to mixing.
2. Preparing the dough very rapidly.
3. Baking at extremely high temperatures.
To make your own
Matzah:
The flour must be absolutely dry, and stored in a cool dark
place. According to the strictest interpretation, it should be watched from the
time of reaping to ascertain that it was never exposed to moisture. Such flour,
known as shemurah flour, may be purchased from one of the shemurah matzah
bakeries in
The water must be drawn from a spring and allowed to settle overnight in a cool, dark, place. This is done so the water will not be warm. The vessel in which it is stored should be perfectly clean and kosher-for-Passover. Tap water or bottled spring water may not be used.
To Knead:
Before starting, make certain that the boards, rolling pins, etc., which you are using are kosher-for-Passover. Everyone who will be handling dough should wash his/her hands in cold water before beginning to work, and between each batch of dough he handles, and then dry his hands thoroughly.
The flour and water are mixed in a tub at a ratio of 3.25 to 1.
The maximum amount of flour to be used at any one time is 3 pounds, but, unless one has a small army of people working together it's advisable to use much less. Once the dough is made. it should be cut into small pieces, no bigger than the palm of your hand, and distributed for kneading. Each piece should be worked continuously - it may not sit on the table, even for a brief period. Kneading prevents the dough from rising. The small teyglekh, or balls of dough, should be kneaded until they are of uniform consistency - perhaps for 60 or 90 seconds - and then rolled out into a pancake shape. While the matzot are being rolled they should be constantly picked up, to make certain that the dough does not stick to the table. One reason that this is important is that, unlike kneading bread, one may not sprinkle additional flour on the kneading board. Once the dough has become very thin, and has reached a diameter of 6 to 8 inches, it should be carried on the rolling pin to a special place where the matzah is perforated with holes by means of a special machine. From here the dough is taken to the oven. Between batches of dough, several people should be assigned to clean off each work spot and every rolling pin. Because water might produce chametz, sandpaper is probably best for this purpose.
The Baking:
It is probably necessary to use a baker's oven to make matzah, in order to reach temperatures of 600 to 800 degrees Farenheit. The oven should be stoked up from 2 to 4 hours or more before baking begins. The perforated matzot are placed in the oven with long wooden poles and should bake within 2 to 3 minutes. The total elapsed time, from the beginning of the kneading till the matzot are placed in the oven, should be no more that 18 minutes.
After baking is completed, a small portion is separated, using the following blessing:
Blessed
are You, O LORD our God, King of the universe, who has sanctified us with His commandments,
and instructed us to separate challah.
After this blessing the small portion is burnt up.
The Result:
Brown, crisp matzot, suitable for eating at the Seder and celebrating true freedom. Amen
Charoset
These recipes should yield a coarse paste with the look and
feel of the cement used in
1 APPLE
1/2 Cup Walnuts ground up fine
1 Tart Apple
1 Tbsp. Grape Juice.
1 Tsp. Honey
1/2 Tsp. Cinnamon
Pare, core, peel, and "food process" the apples till they are ALMOST applesauce. Add the other ingredients. Mix well. Refrigerate for several hours.
Georgian Haleq
(Haroseth) Traditional
Georgian Dish
Recipe By: Mrs. Olga Shvili
1 cup walnuts ½ cup filberts 1 cup almonds ½ cup roasted peanuts 1 cup dates 1 cup raisins 2 ripe bananas 2 red delicious apples 1½ tsp. cardamom 1 tsp. ginger 1 tsp. pepper
Grind the walnuts,
filberts, almonds and peanuts together with the dates and the raisins in a meat
grinder or food processor. Mash the bananas and combine into the mixture
together with the peeled and grated apples. Mix well and add all the spices.
Refrigerate. Note: The taste only
develops fully on the second day, as such, prepare it at least one day in
advance.
DATE-APRICOT CHAROSET
1/2 Cup pitted DATES
2 Cups APPLES, peeled and diced
1 Cup dried APRICOTS
1/2 Cup chopped WALNUTS
1/4 Cup sweet WINE or GRAPE JUICE
Cook the dates, apples, and apricots together in water to cover for 15 minutes. Remove the fruits from the water and drain well. Process the fruits with the wine, very briefly, in a food processor until coarsely chopped. Add the chopped nuts.
8 Matzas 2 tsp. Coffee mixed with 1 cup hot water 2 sticks soft butter or margarine ½ cup sugar 4 oz. Ground cooking chocolate 1-2 liqueur
Break the Matza into
small pieces (1 inch square approx.) And pour the hot coffee over it. Mix
well.Cream the soft butter/margarine together with the sugar, the ground
chocolate and the liqueur. When all ingredients are well mixed, combine them
with the Matza and transfer into a square dish.
Decorate with 2-3
tbsp. ground chocolate and 2 tbsp. ground walnuts.
Refrigerate
overnight. Cut into diamond shaped pieces and serve.
MIDDLE EASTERN CHICKEN
2 Tbsp. BUTTER
2 Tbsp. OLIVE OIL
2 Frying CHICKENS (about 2.5 pounds each) cut up
18 Small ONIONS
2 Inch CINNAMON STICK
8 Whole CLOVES
1/2 Cup seedless GRAPES
1 Cup RED WINE
2 Tbsp. WINE VINEGAR
1 Tsp. CUMIN
1 Tsp. FENUGREEK (optional)
1 Clove GARLIC crushed
1 Can (6 oz.) TOMATO PASTE
SALT and PEPPER to taste
In a large skillet, heat butter and oil, then brown the chicken in it. Season with salt and pepper and then remove the chicken. Glaze the onions in the remaining fat, stirring to coat well. Place chicken and onions in a casserole pan. Add cinnamon and cloves. Sprinkle the grapes on top. Combine the remaining ingredients; stirring to blend well and pour over the chicken. Bake covered, in a preheated 350 degree oven, for one hour, or till tender.
NOTE: The tomato paste and wine cook to a smooth sauce. In preparing this dish, occasionally spoon the sauce over the other ingredients to keep them moist.
PINEAPPLE - HORSERADISH SALAD
3 CELERY STALKS
2 Large APPLES
1 Can CHUNK PINEAPPLE
1 Cup WALNUTS
1/2 Cup MAYONNAISE
2 Tbsp. LEMON JUICE
2 Tbsp. SUGAR
2 Tbsp. HORSERADISH
Dice the celery and the apples and mix the ingredients. Chill and serve in wine goblets.
LAMB CHOPS in PRUNES and ONIONS
Serves 8
3 Lbs. shoulder LAMB CHOPS
1/2 Large ONION
1 Cup RAISINS
1/2 Lb. PRUNES
1 Tbsp. HONEY
1/2 Tsp. SALT
1 Cup HOT WATER
Chop the onions coarsely. Arrange the chops in an oven-proof dish. On top of the chops and in between them, put the onions, raisins, and the prunes. Mix the water with the honey and the salt and pour over the meat, fruits, and vegetables. Cover the dish with aluminum foil and bake in a 350 degree oven for an hour. Remove the foil and bake for another 40 minutes or until the chops are glazed and tender. Baste frequently. Transfer the chops to a serving dish, arrange the prunes an the sides, heat the sauce briefly and pour over the chops.
HONEYED CARROTS
6 Tbsp. BUTTER
1/2 Cup ORANGE JUICE
1/2 Cup HONEY
1 1/2 Tsp. SALT
1/2 Tsp. GINGER
1 Tsp. dried MINT FLAKES
8 Cups sliced CARROTS
Melt the butter in a pot. Stir in mixture of next five ingredients. Bring to a boil, add carrots, cover tightly, and cook slowly over low heat until the carrots are tender, stirring occasionally.
KUGEL
8 Oz. package of MEDIUM NOODLES
6 EGGS well beaten
1 1/2 Lb. COTTAGE CHEESE
1/2 Lb. CREAM CHEESE
1/2 Cup SUGAR
2 Cups whole MILK
1 Cup SOUR CREAM
2 Tsp. VANILLA
6 Tbsp. melted BUTTER
CINNAMON SUGAR TOPPING
Cook noodles 5 minutes; drain and set aside. Mash softened cream cheese until smooth; combine with rest of ingredients except the butter. Melt the butter in a 13 X 9 X 2 pan and swirl around. Pour excess butter into the pudding mixture. Add noodles last. Bake in a 325 degree oven for one hour. Remove from the oven and sprinkle with the cinnamon sugar mixture. Continue baking for an additional 15 minutes.
* * *
Place water, onion skins, oil, salt and pepper in a 4 to 6 quart pan. Add eggs, carefully so as not to crack the shells. Bring to a boil, cover and cook over low heat for approximately one hour. Place pan in 225oF oven for three or four more hours or overnight. The long slow cookong produces a superb color, texture and flavor.
NOTES: "Huevos Haminados" are served more frequently than any other kind of eggs. Usually, they are served warm, easily reheated by bringing to a boil, preferably in flavored water, for three minutes.
lots of eggs
lemon slices
Ouzo (optional)
salt and pepper to taste
Boil the eggs in water for 4-6 hours. Watch them carefully, as you will needto add water often. Boiling the eggs for so long causes the white of the eggto turn a light brown color, and the yolk to turn almost green. It also causesyour windows to steam up, but, hey, you're doing so much cooking for Passoverthat it doesn't make any difference! The eggs have a very distinctive flavor.Cool the eggs in the refrigerator before eating. Now, there is a process to eating them:1. Peel your egg and slice it in half lengthwise, then place it so the cutsides are facing up.2. Sprinkle it with salt and pepper to taste.3. Squirt a little lemon juice on.4. Drink a shot of Ouzo, then eat the egg.
* * *
THE SEDER
Passover is a celebration of OUR freedom from
1. Tell the story of the Shemot
(Exodus) to REMEMBER
2. Do Passover in remembrance
of Yeshua
3. Eat Matzah (unleavened
bread)
4. Eat Bitter Herbs
(horseradish or lettuce)
5. 4 cups of Grape Juice or
Wine
Preparation before the seder is another essential. The leader should carefully review the Haggadah (“the telling” reflecting the Biblical command: “You shall tell” the story of our liberation from bondage - Shemot (Exodus) 13:8) beforehand. He should be familiar with the scriptures to be read and with the part that each participant will have. Songs and singing can have a tremendous impact on the festive nature of the seder. These will need to be chosen ahead of time and prepared.
The house should be clean and free of all leaven. The house should be decorated and prepared for the celebration. Much of the visual impact of the seder is created by the ceremonial objects, but, decorations can add immeasurably to the Holy Day atmosphere and can highlight the festival themes which need not be limited to words. Spring flowers on the seder table are especially appropriate. The seder can be speeded up by having extras of the ceremonial foods close to all participants so that they do not have to be passed around
As part of the pageantry of the evening may wear a white
robe known as a kittel, which is a reminder of the vestments worn by the
priests in the
This study was
written by Hillel ben David
(Greg Killian).
Comments may be
submitted to:
Greg Killian
7104 Inlay St SE
Lacey, WA 98513
Internet
address: gkilli@aol.com
Web page: http://www.betemunah.org/
(360) 584-9352
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Send comments to Greg Killian at his email address: gkilli@aol.com