Food For Thought


Almost everyone eats eggs at the Seder; the question is, how are they prepared? Most Ashkenazim handle this quite simply by boiling the eggs. But Sephardim prefer their eggs cooked overnight. The eggs are placed in water, and perhaps a few tea leaves (which gives a beautiful color), then left to simmer for at least six hours.

Jews from North Africa enjoy a Pesach cake of cinnamon, honey and almonds. They also make jelly-filled doughnuts using matzoh meal.

Among Lithuanian Jews, it’s traditional at Pesach to dine on risel borscht, beef stew.

Many Sephardim prefer lamb (for obvious reasons) both at the Seder and during chol ha-moed, when the intestines are stuffed.

Another popular custom among North African Jews is to have truffles at Pesach.

Sephardim may opt to serve salads at the end of the Seder meal (so as to clean the palate for dessert). Often, these are a delicious collection of vegetables topped with fresh or dried herbs including cardamom, cilantro, cumin and saffron.

And if you’re fed up with the same old matzoh-topped-with-butter routine, consider…

  • Matzoh with Pesach mayonnaise and artichoke hearts.
  • Matzoh with melted cheese and fresh thyme.
  • Matzoh with homemade salsa.
  • An egg-salad matzoh sandwich.
  • Matzoh topped with roasted red peppers and mushrooms.
  • Honey-and-almond, or honey-and-butter spread with matzoh.
  • For those who can’t get enough Thanksgiving: Matzoh sandwiches with turkey, sweet-potato and cranberry sauce.
  • Matzoh with butter and marinated garlic slices.
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