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Passover   |   Related Dates   |   Passover Schedule   |   Passover-Guide Map



   
Introduction

How To Celebrate

   Seder Essentials

Preparing the Seder

The Seder Guide

Preparing For The Holiday

Contract For Selling Chametz

Gebrokts - Soaked Matzah

Guarding The Matzo

Customs

The History of Passover

Thoughts & Essays

Letters From The Rebbe

Passover Anecdotes

Passover Stories

Children's Corner

Q & A

Last Days of Passover

Text of the Passover Haggadah

 
 Seder Essentials The Seder Guide


Preparing the Seder

The Seder Table
[MATZAH]
Three whole matzahs for the Seder plate, at least two per person preferably hand-made Shmurah matzah.

 [WINE]
Four cups per person, at least 3.5 oz. per cup.

 [SALT WATER]
in which to dip the Karpas and hard-boiled egg.

The Seder Plate
[BEITZA]
A hard-boiled egg. Represents the sacrifice offered in the Holy Temple on Festivals. Also, a symbol of the birth of the Jewish nation.

 [Z'ROA]
A shankbone or chicken neck, roasted or boiled, with most of the meat removed. Symbolizes the Pascal sacrifice offered on the eve of the Exodus.

[MAROR]
Bitter herbs; usually, horseradish and/or Romaine lettuce stalks.

[KARPAS]
A vegetable; customarily, a piece of fresh parsley, raw onion, or boiled potato.

 [CHAROSET]
A finely blended mixture of apples, pears, walnuts, and a small amount of red wine; symbolic of the mortar used by Israelite bricklayers enslaved in Egypt.

[CHAZERET]
More bitter herbs, to be used for the "sandwich" during the Seder.


 Seder Essentials The Seder Guide