4 Sons & Sons

A discussion of Pesah/Passover generally and the Hagadah specifically. Please comment and contribute!

Friday, November 18, 2005

Shulhan Orekh II

While the Saintly Woman puts the finishing touches on our 2nd annual Shabat Va-yera dinner with Skully and Newt, I thought I'd add a few food-related morsels to our discussion.

In Morocco, Seder night is called Layl ha-Rass, Night of the Heads, in reference to the sheep heads that are eaten. (Lublesky)

Moroccan Jews traditionally eat white truffles, French-style doughnuts called "beignets" that are made with matzah meal and cakes of honey, almonds, and cinnamon during Passover.

The foods of Mitsrayim that Bene Yisrael crave in the midbar are garlic, leeks, onions and melons while the foods associated with Erets Yisrael are grapes, figs and pomegranates. What is the difference? The foods of Egypt mature under or on top of the soil. They are dirty when harvested. Israel’s foods are grown on vines or trees above the ground. This reflects the spiritual elevation of Bene Yisrael in the Exodus. Another explanation is that the fruits of Egypt are annuals, they need to be replanted year after year. Grapes, figs and pomegranates are perennials. They produce for many years from one planting. The spiritual parallels can be easily derived. (Arnow, David. Creating Lively Passover Seders. Woodstock, Vt. : Jewish Lights, 2004.)
Shabat Shalom

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