Passover 2012

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IMPORTÀNCIA I UTILITZACIÓ DE LES ALGUES

от Elvira Martí Parera

Sunset of April 6 to nightfall of 13 April / 14 April (7th day)

Passover 2012

Passover seder

Nitzah

Conclusion

Hallel

Recital of the Hallel, traditionally recited on festivals; drinking of the fourth cup of wine

Subtopic

Bareich

Blessing after the meal and drinking of the third cup of wine

Tzafun

Eating of the afikoman

Shulchan oreich

lit. "set table"—the serving of the holiday meal

Koreich

Eating of a sandwich made of matzo and maror

Maror

Eating of the maror

Matzo

Blessing before eating matzo

Motzi

Traditional blessing before eating bread products

Rachtzah

Second washing of the hands – with blessing

Maggid

Retelling the Passover story, including the recital of "the four questions" and drinking of the second cup of wine

Yachatz

Breaking the middle matzo; the larger piece becomes the afikoman which is eaten later during the ritual of Tzafun

Karpas

Dipping of the karpas in salt water

Urchatz

The washing of the hands – without blessing

Kadeish

Recital of Kiddush blessing and drinking of the first cup of wine

History

Passover is one of the three pilgrimage festivals

Celebrated for 7 or 8 days

Celebrates Exodus

Jewish Holiday

Music

"Echad Mi Yodea"

"Chad Gadiyah"

"Next year in Jerusalem"

Food

Rice, often with saffron or raisins

Chicken soup with matzah balls (kneydlach)

Chicken soup served with matzo-meal dumplings

Gefilte fish

Poached fish patties or fish balls made from a mixture of ground deboned fish, mostly carp or pike

Chrain

Horseradish and beet relish

Charoset

Chopped or ground apples and nuts in wine

Matzo kugel

A kugel made with matzo instead of noodles

Matzo cereal

Matzo meal boiled in water and often served with milk and butter

Matzah brei

Softened matzo fried with egg and fat; served either savory or sweet