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Preparing the Seder
 
The Seder Table
[MATZAH]
Three whole matzahs for the Seder plate, at least two per person preferably hand-made Shmurah matzah.

 

[WINE]
Four cups per person, at least 3.5 oz. per cup.

 

[SALT WATER]
in which to dip the Karpas and hard-boiled egg.

 

The Seder Plate
[BEITZA]
A hard-boiled egg. Represents the sacrifice offered in the Holy Temple on Festivals. Also, a symbol of the birth of the Jewish nation.

 

[Z'ROA]
A shankbone or chicken neck, roasted or boiled, with most of the meat removed. Symbolizes the Pascal sacrifice offered on the eve of the Exodus.

 

[MAROR]
Bitter herbs; usually, horseradish and/or Romaine lettuce stalks.

 

[KARPAS]
A vegetable; customarily, a piece of fresh parsley, raw onion, or boiled potato.

 

[CHAROSET]
A finely blended mixture of apples, pears, walnuts, and a small amount of red wine; symbolic of the mortar used by Israelite bricklayers enslaved in Egypt.

 

[CHAZERET]
More bitter herbs, to be used for the "sandwich" during the Seder.
 

 


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