Passover Seder Plate Prep

The highlight of the Passover holiday is the Seder. The Seder is a ritual meal at which we read the Haggadah – a book that sets out the order for this Passover meal. (Seder means order).

The Seder plate traditionally has small bowls / plates of the food items used and referenced to in the reading of the Haggadah. 

These are the items on it:

KARPAS – A vegetable. Jews of Eastern European descent use a potato as green vegetables were not readily available, but generally one uses lettuce or parsley. This vegetable represents the initial flourishing of the Jewish people when they first arrived in Egypt.

ZEROAH – A shank-bone to remind us of the Pascal sacrifice of a lamb. Many people use a chicken bone today, I have always broiled a turkey / chicken neck for my seder plate.

CHAROSET – This mixture of apple, wine and nuts symbolizes the mortar that the Jewish slaves used in their construction of buildings for the Pharoah. There are many different ways of making Charoset – Check out these Charoset Recipes.

MAROR – Bitter Herbs. Traditionally chopped up horseradish is used, although some do use romaine lettuce. This symbolizes the bitterness the Jewish people suffered as slaves. The more you eat, the more bitter it tastes.

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CHAZERET – We have always used horseradish – but grated for the Chazeret in comparison to chunks for the maror.

BEITZAH – An egg to commemorate the holiday offering and also to symbolize mourning that we no longer have our Beit Hamikdash. I hard boil a whole bunch of eggs and leave one shelled. I turn on the broiler and broil it together with the shank bone for 5 minutes. Keep an eye on it so that it doesn’t explode. (Trust me, I speak from experience). The rest of the hard boiled eggs are dipped in salt water and eaten before the Seder meal.