International Passover Food Customs

There are tens of different Jewish communities around the world and as with every festival; each community has its own special Pesach foods. Pesach, the seven-day spring festival that is also known as Passover, is the Jewish festival that celebrates the redemption of the Jewish people from Ancient Egypt. Each Jewish community finds its own ways to commemorate and celebrate and we’re going to bring a variety of the foods from different communities that are consumed on this festival…

Haroset

Haroset is a paste-like mixture that is eaten in commemoration of the mortar used by the Israelites when enslaved in Egypt. The Haroset is one of the symbolic foods eaten on the first night of Pesach at the Seder meal. Jewish communities around the world prepare it differently.

The Turkish version of Haroset incorporates pitted dates, raisins, apples, wine and chopped nuts.

The Haroset prepared by Persian Jews is actually known as Hallaq and it symbolizes the forty years that the Israelites spent wandering in the desert before they reached the Holy Land. In commemoration of those forty years, many try to incorporate forty ingredients into the Hallaq.

Matzah Balls

Matzah Balls are a traditional Passover food for Jewish people of Ashkenazi origin. Matzah Balls are traditionally served in chicken soup at the beginning of the meal and are basically delicious dumplings made with Matzah meal, eggs, water, oil and spices.

Minestra Dayenu

The Jewish community of Turin, Italy traditionally makes Minestra Dayenu sop for Passover. Dayenu is Hebrew and means “it would have been enough,” and forms the chorus of a popular Passover song sung at the Seder table. The soup is made from chicken stock, Matzah, egg yolks and cinnamon.

M’soki

Tunisian Jews prepare M’soki for Pesach- a stew based on vegetables and lamb. The colorful vegetables in the stew emphasize the season that Passover falls in- spring, whereas the lamb is in commemoration of the lamb that the Israelites sacrificed and ate before leaving Egypt, at G-d’s command.

Anjinaras

Anjinaras is a Turkish Jewish recipe that features artichokes- a spring vegetable that is closely identified with the festival of Passover.

Carciofi All Giudia

Carciofi All Giudia is Italian for “Jewish Style Artichokes” and is another dish that pays homage to the vegetable associated with Passover- artichoke. Artichokes are a spring vegetable and one of the names of Passover is “the Spring Holiday.”

Mina de Pesach

A Sephardi, layered pie that is enjoyed on Pesach is Mina de Pesach and it is made up of layered Matzah, chicken and mushrooms.

Masalachi Mutton

The Jewish community living in Cochin, India traces their roots back to a shipwreck that left seven Jews stranded on the coast of India two thousand years ago. Although they held fast to their Jewish tradition, their food has taken on a definite Indian twist. For Passover, the Bene Israel community (the name of the community who live in Cochin) would prepare a dish that incorporated lamb, in commemoration of the Passover sacrifice consumed the night that the Israelites left Egypt.

Megina

Megina is a Matzah pie that was enjoyed by Jewish communities in Turkey, Greece and Rhodes. The pie incorporates Matzah, beef, eggs and onions.

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