Matzah, matzo, or maẓẓah is an unleavened flatbread that is part of Jewish cuisine and forms an integral element of the Passover festival, during which chametz is forbidden.
Passover, also called Pesach, is a major Jewish holiday and one of the Three Pilgrimage Festivals. It celebrates the Exodus of the Israelites from slavery in Egypt.
The Passover Seder is a ritual feast at the beginning of the Jewish holiday of Passover. It is conducted throughout the world on the eve of the 15th day of Nisan in the Hebrew calendar. The day falls in late March or in April of the Gregorian calendar. Passover lasts for seven days in Israel and, among most customs, eight days in the Jewish diaspora. Where seven days of Passover are observed, a seder is held on the first night; where eight days are observed, seders are often held on the first two nights, the 15th and 16th of Nisan. The Seder is a ritual involving a retelling of the story of the liberation of the Israelites from slavery in ancient Egypt, taken from the Book of Exodus in the Torah. The Seder itself is based on the Biblical verse commanding Jews to retell the story of the Exodus from Egypt: "You shall tell your child on that day, saying, 'It is because of what the LORD did for me when I came out of Egypt.'" At the seder, Jews read the text of the Haggadah, an ancient Tannaitic work. The Haggadah contains the narrative of the Israelite exodus from Egypt, special blessings and rituals, Talmudic commentaries, and Passover songs.
Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs.
Kugel is a baked casserole, most commonly made from lokshen or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbos and Jewish holidays. American Jews also serve it for Thanksgiving dinner.
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (kashrut), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world.
The Passover Seder plate is a special plate containing symbolic foods eaten or displayed at the Passover Seder. It is used to show all the symbolic foods that are used for the Passover Seder.
Maror are the bitter herbs eaten at the Passover Seder in keeping with the biblical commandment "with bitter herbs they shall eat it.". The Maror is one of the symbolic foods placed on the Passover Seder plate.
Pesachim, also spelled Pesahim, is the third tractate of Seder Moed of the Mishnah and of the Talmud. The tractate discusses the topics related to the Jewish holiday of Passover, and the Passover sacrifice, both called "Pesach" in Hebrew. The tractate deals with the laws of matza and maror, the prohibitions against owning or consuming chametz (leaven) on the festival, the details of the Paschal lamb that used to be offered at the Temple in Jerusalem, the order of the feast on the first evening of the holiday known as the Passover seder, and the laws of the supplemental "Second Pesach".
Afikoman based on Greek epikomon [ἐπὶ κῶμον] or epikomion [ἐπικώμιον], meaning "that which comes after" or "dessert"), a word originally having the connotation of "refreshments eaten after the meal", is now almost strictly associated with the half-piece of matzo which is broken in two during the early stages of the Passover Seder and set aside to be eaten as a dessert after the meal.
Matzah brei, sometimes spelled matzah brie, matzoh brei, or matzo brei, is a dish of Ashkenazi Jewish origin made from matzah fried with eggs. It is commonly eaten as a breakfast food during the Jewish holiday of Passover. It can be prepared either sweet or savory.
Gebrochts refers to matzo that has absorbed liquid. Avoidance of gebrochts, or "Non Gebrochts", is an aspect of Passover kashrut observed by many in the Hasidic Jewish community, as well as by some other Ashkenazi Jewish groups influenced by Hasidism.
A baked apple is a dish consisting of an apple baked in an oven until it has become soft. The core is usually removed and the resulting cavity stuffed with sweet or savory fillings and seasonings. Pears and quinces may be prepared in the same way.
Sephardic Jewish cuisine, belonging to the Sephardic Jews—descendants of the Jewish population of the Iberian Peninsula until their expulsion in 1492—encompassing traditional dishes developed as they resettled in the Ottoman Empire, North Africa, and the Mediterranean, including Jewish communities in Turkey, Greece, Bulgaria, North Macedonia, and Syria, as well as the Sephardic community in the Land of Israel. It may also refer to the culinary traditions of the Western Sephardim, who settled in Holland, England, and from these places elsewhere. The cuisine of Jerusalem, in particular, is considered predominantly Sephardic.
Ma Nishtana It is a section at the beginning of the Passover Haggadah known as TheFour Kushiyot, The Four Questions or "Why is this night different from all other nights?", traditionally asked via song by the youngest capable child attending Passover Seder.
Israeli cuisine primarily comprises dishes brought from the Jewish diaspora, and has more recently been defined by the development of a notable fusion cuisine characterized by the mixing of Jewish cuisine and Arab cuisine. It also blends together the culinary traditions of the various diaspora groups, namely those of Middle Eastern Jews with roots in Southwest Asia and North Africa, Sephardi Jews from Iberia, and Ashkenazi Jews from Central and Eastern Europe.
Mizrahi Jewish cuisine is an assortment of cooking traditions that developed among the Mizrahi Jewish communities of the Middle East, North Africa and Central Asia. Influenced by the diverse local culinary practices of countries such as Morocco, Libya, Egypt, Iraq, Iran, Yemen, and Syria, Mizrahi cuisine prominently features rice, legumes, meats, and an array of spices such as cumin, turmeric, and coriander. Signature dishes include kubbeh (dumplings), pilafs, grilled meats, and stews like hamin.
The White House Passover Seder was an annual private dinner held at the White House on the Jewish holiday of Passover during the presidency of Barack Obama. Obama initiated it in 2009 for his family, staff members, friends, and their families. The gathering recited the Passover Haggadah, discussed the themes of the Passover Seder and their relation to current events, and partook of a holiday-themed meal. Obama hosted and attended the Seder each year from 2009 to 2016. It was the first Passover Seder to be conducted by a sitting U.S. president in the White House.
The Moroccan Jewish cuisine is the traditional cuisine of the Jewish community of Morocco. combines elements of the local Moroccan cuisine, the culinary traditions brought by Jews from other locations to Morocco, and the Jewish dietary laws (kashrut). Generally, there is some overlap between Jewish and their Muslim neighbors' cuisine in Morocco. The distinction between the two is primarily based on kashrut and finding kosher solutions for traditional dishes.
