Guest guest Posted April 12, 2000 Report Share Posted April 12, 2000 I'm going to be posting the recipes for the following menu. I'm not Jewish, so please forgive my ignorance. My friend, Miriam (Hi, Miriam!) has, over the years, tried to explain things to me, and things are coming to me slowly. Although this is a Sephardic menu, perhaps some recipes can be used or modified for other Passover menus. These all came from Nava Atlas's site: http://www.vegkitchen.com/sephardic.html Sephardic Date Haroset Long-Cooked Eggs (Huevos Haminados) Moroccan-Style Matzo Ball Soup Spinach and Potato Matzo Pie Turkish Eggplant Stew Roasted Pepper Salad Sweet and Sour Artichoke Hearts Sephardic Wine and Fruit Pudding Food plays a major role in the rituals of Passover, the joyous holiday commemorating the end of Jewish slavery in Egypt. It starts with the Seder, a celebratory meal during which families gather to recount the story as written in the Haggadah, or Passover prayer book. Throughout the reading, friends and family sample foods symbolizing the various elements of the Passover story. Most American Jews are of the Ashkenazic, or Eastern European tradition. But Jews from the Mediterranean, or Sephardic Jews, have some different Seder traditions in regard to food; these traditions lend themselves well to vegetarians. For instance, Sephardic tradition permits the use of legumes and grains that are not permitted in the Ashkenazic tradition, with the exception of wheat. The recipes that follow represent a small sampling of traditional Sephardic Seder dishes. Quote Link to comment Share on other sites More sharing options...
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