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*** Passover Food***
Passover is a Jewish holy day and festival commemorating the Jews’ escape from enslavement in Egypt. Passover begins on the 14th day of the month of Nisan (equivalent to March and April in Gregorian calendar), which is the first month of the Hebrew calendar's festival year.
The Passover dietary laws restrict the use of grains that can ferment and become leavened e.g. wheat, barley, spelt, oats and rye. When Pharaoh freed the Hebrews, it is said that they left in such a hurry that they could not wait for bread to rise. In commemoration, for the duration of Passover, no leavened bread is eaten, for which reason it is called ""The Festival of the Unleavened Bread"". Thus, Matza (unleavened bread) is the primary symbol of the holiday. Bread that is flat is called Matzo.
The main Passover activity is the Seder, which takes place on the first two evenings of the holiday (only one if you live in Israel).
At the Seder a special Seder plate is used to display the needed foods. The Seder meal has some indispensible components. The most visible is the Matza, the unleavened bread. Round, square, hand or machine made, matza is kosher as long as it's under kosher supervision.
The next item is maror - a bitter herb. Horseradish root is the sinus-clearing champion when it comes to bitterness. You can also use romaine lettuce. Wine or grape juice - four cups for each participant - is also needed.
Also on the seder plate are a bone with meat on it symbolic of the Passover lamb sacrificed until the Temple in Jerusalem was destroyed. A hardboiled egg symbolizes the actual destruction of the Temple.
Charoses - a sweet concoction of wine, apples and nuts - is a reminder of the mortar used by the Jewish slaves. You'll need a recipe. A plain vegetable - like radish or celery are common - and salt water for dipping are also part of the proceedings.
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