April 1, 2007 – Seder Dinner

Tonight we attended a Seder dinner. Its an enjoyable, thought-provoking meal/ceremony.

Here Emma displays the Seder Plate. It contains

  • Charoset, a mixture of apples, nuts, wine and spices, symbolizes the mortar the Jewish slaves made in their building for the Egyptians.
  • Celery as a substitute for Zeroa, a roasted shankbone symbolic of the Paschal lamb offered as the Passover sacrifice in Temple days.
  • Baytzah, a hard-boiled egg, symbolizes the festival sacrifice brought in the days of the Temple. Some interpret this as a symbol of mourning for the Temples as the sacrifices were no longer offered after the Temples were destroyed.
  • Karpas, generally parsley or a potato, is dipped in salt water to represent tears. The custom of serving karpas dates back to the 1st and 2nd centuries when formal meal began by passing around vegetables.
  • Maror is bitter herbs. Horseradish root or prepared horseradish is generally used. Maror represents the bitter life of the Israelites during the time of their enslavement in Egypt.
  • Chazeret is a bitter vegetable. Celery or lettuce can be used. Those who do not put chazeret on their Seder Plate sometimes put a dish of salt water in its place.

  • Martin was good with the Charoset and Matzoh ball soup, and not as keen on the bitter herbs and horseradish.

    one year ago…