Passover begins April 22

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 22 to April 30. 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 22 and April 23, and the last two days, April 29 and April 30, are full-fledged holidays. Holiday candles are lit at night, and holiday meals (Seders) are enjoyed both 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.

The focal points of the Seder include:

• Eating matzah, which is 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.

Bigger Menu for Passover: In December, 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 with Rabbi Mendy and Chanie Yarmush, complete with a gourmet Passover dinner, traditional songs, stories and spiritual insights.
When: Friday, April 22 at 8:30 p.m.
For more information, call (813) 642-3244, or visit ChabadatWiregrass.com.

Where: Congregation Kol Ami, 3919 Moran Road, Tampa
What: Morning: Taanit Bechorim (Fast of the Firstborn), followed by a breakfast.
Evening: Shabbat and Erev Pesah I Services
When: 7:30 a.m. and 6:30 p.m., on Friday, April 22
For more information, call (813) 962-6338, or email .

Where: Congregation Mekor Shalom, 14005A N. Dale Mabry Highway
What: Mincha (afternoon) service followed by a Seder. There will be a brief prayer experience at which kaddish will be included.
When: Friday, April 22 at 4:30 p.m.
For more information, call (813) 963-1818, or visit MekorShalom.org.

Where: Congregation Beth Am, 2030 W. Fletcher Ave.
What: Second Night Passover Seder
When: Saturday, April 23 from 6 p.m. to 9 p.m.
For more information, call (813) 963-1818, or visit MekorShalom.org.

Shoresh David Messianic Synagogue of Wesley Chapel
Where: Lexington Oaks Clubhouse, 26304, Lexington Oaks Boulevard
What: A Passover Seder Meal with Jews and Gentiles celebrating together
When: Friday, April 22 at 6 p.m.
Cost: $15 for adults, $7 for children (ages 5 to 11)
For more information, call Rabbi Ed Marvin at (813)-270-6361.

Published April 20, 2016