The holiday of Pesach, or Passover, is an eight-day festival celebrated in the early spring, from the 15th through the 22nd of the Hebrew month of Nissan. This year, it runs from April 10 to April 18. It commemorates the emancipation of the Israelites from slavery in ancient Egypt. Following the rituals of Passover allows the Jewish community to relive and experience the freedom of their ancestors.
Observances: Passover is divided into two parts. The first two days, April 10 and April 11, and the last two days, April 17 and April 18, are full-fledged holidays. Candles are lit at night and feasts (Seders) are enjoyed the first two days. The middle four days are referred to as chol hamoed, or semi-festive “intermediate days.”
Seders: The highlight of Passover is the Seder, which is observed on each of the first two nights of the holiday. The Seder is a 15-step, family-oriented tradition and ritual-packed feast.
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The focal points of the Seder include:
Eating matzah, or unleavened bread
Eating bitter herbs to commemorate the bitter slavery endured by the Israelites
Drinking four cups of wine or grape juice to celebrate the newfound freedom
The recitation of the Haggadah, a liturgy that describes the story of the Exodus from Egypt. The Haggadah is the fulfillment of the biblical obligation to recount the story of the Exodus on the night of Passover.
Symbolic Seder foods:
Maror—bitter herbs, usually horseradish, to serve as a reminder of the bitterness of slavery
Saltwater—symbolizing the tears of the slaves
Charoset—sweet paste made of fruit and nuts, symbolizing the mortar the slaves used to build the Egyptian pyramids
Zeroah—shank bone, representing the Passover sacrifice
Beitzah—hard-boiled egg, symbolic of life and birth associated with the spring season
Karpas — a leafy green vegetable, usually a piece of lettuce, symbolizing hope and redemption
Some traditional Ashkenazi Passover dishes include gefilte fish, matzah ball soup, brisket, tzimmis (sweet carrot and fruit dish), and macaroons and sponge cake (made from matzah meal) for dessert.
Expanded Menu for Passover: In November 2015, the Conservative Jewish movement’s Committee on Jewish Law and Standards issued a ruling allowing the consumption of kitniyot (legumes) during Passover. For thousands of years, Ashkenazi Jews have followed the tradition of not eating kitniyot on Passover. (The custom was not adopted by most Sephardi Jews.) Kitniyot includes beans, corn, rice, millet, peas, soybeans, peanuts, sesame seeds, poppy seeds, mustard and sometimes garlic.
Passover events
Where: Chabad at Wiregrass, 2124 Ashley Oaks Circle in Wesley Chapel
What: Community Passover Seder, complete with a gourmet Passover dinner and holiday rituals.
When: April 10 at 8:15 p.m.
Cost: Suggested donation of $30 per person and $100 per family.
For information, call (813) 642-3244, or visit ChabadatWiregrass.com.
Where: Congregation Kol Ami, 3919 Moran Road, Tampa
What: Passover 2nd Night Seder
When: April 11 at 7 p.m.
Cost: $45 for adults, $32 for children (kids under 3 years old eat free)
For information, call (813) 962-6338, or visit KolAmi.org.
Where: Congregation Mekor Shalom, 14005A N. Dale Mabry Highway
What: Passover Services, with joyous songs and macaroons
When: April 11 at 9:30 a.m.
For information, call (813) 963-1818, or visit MekorShalom.org.
Where: Congregation Beth Am, 2030 W. Fletcher Ave.
What: Second Night Passover Seder
When: April 11 from 6 p.m. to 10 p.m.
For information, call (813) 968-8511, or email .
Published April 5, 2017
