This post goes over the types of foods that may have been eaten during the Passover meal at the time of Christ’s death. I have divided this into three sections. The Big (Biblical) Three - what the Bible states should be eaten during a Passover meal. Historical Foods - what ancient facts point to as common dishes eaten at a Passover. Traditional Foods - the things eating during passover today.
Scriptures to read over: Exodus 12, Matthew 26, Mark 14, Luke 22, John 13-17
The Big (Biblical) Three
In Exodus 12, God lays out three special foods to be eaten at Passover as a remembrance of him delivering his people from the Egyptians. These three items are as follows:
Matzo – Unleaven Bread https://www.alyonascooking.com/unleavened-bread-matzah/
Ingredients for Unleavened bread:
2 cups + 2 TBSP flour
1 cup of cold water
1/2 tsp salt
Directions to make Matzah (Unleavened bread):
1. Combine the salt and flour together in a large bowl. Stir in the water until the dough comes together. Knead for 5 minutes.
2. Pre-heat skillet over medium-low heat.
3. Pinch off 7 pieces of dough and form into balls. Roll out each piece on a lightly floured surface (approx 6-7-inch ovals).
4. Cook on a hot skillet for 2 minutes on each side. Serve or store covered.
Maror – Bitter Herbs https://www.tasteofhome.com/article/what-is-maror-heres-how-to-make-maror-for-passover/
Ingredients
1 cup cubed peeled horseradish root (1/2-inch pieces)
3/4 cup vinegar
2 teaspoons sugar
1/4 teaspoon salt
Directions Combine all of the ingredients in a food processor or blender. Process until the mixture is pureed. Cover the horseradish and store it in the refrigerator. That’s all there is to the prep! Passover Lamb – Exodus 12 Now. In the Bible, God said that the Passover Lamb must be cooked over an open flame, and in the original circumstance, it was to be eat whole including internal organs. We are simply celebrating the Lord’s supper, so we are not going to do it that way. LOL
Lamb 3 – Stubby’s Sweet Marinade (No Picture Available) There are three ways that Lamb may be prepared, or perhaps a mix of all three! These will be handled by me.
Historical Foods
Cholent – Bean Stew https://www.chabad.org/library/article_cdo/aid/484250/jewish/What-Is-Cholent-Plus-A-Tasty-and-Easy-Cholent-Recipe.htm
Ingredients:
2 medium onions, chopped
Canola oil (for sautéing)
1.5 lb. (700 grams) kosher boneless shank, or the kosher meat of your choice
5 medium potatoes, peeled and chopped
1 sweet potato, peeled and chopped
12 oz. “cholent mix” (a combination of beans and barley)
2 tsp. paprika
1 tsp. garlic powder
2 tbsp. salt
1 tsp. pepper
3 tbsp. hot sauce
Directions:
Sauté the onions in oil until golden. Add the meat and brown on all sides.
Transfer the meat and onions to a crockpot and add the rest of the ingredients. Cover with water.
Turn the crockpot onto high until the beans have softened and the meat is fully cooked. Before Shabbat begins, make sure the food is cooked and switch the heat to low.
On Shabbat, remove the crockpot insert from the heating element before you open it, and serve.
Ashkenazi charset – A Sweet Paste
INGREDIENTS
6 apples, grated
1 cup walnuts, finely chopped
1/2 teaspoon cinnamon
2-3 tablespoons sugar or honey
1/3 cup sweet red wine or grape juice
Add dates for a kick
PREPARATION 1. Place the apples and walnuts into a large bowl. 2. Add cinnamon and sugar or honey. 3. Stir in the sweet wine, we like to use the traditional Manischewitz Concord Grape, but any sweet wine or even grape juice is fine. 4. Stir well and store in refrigerator until ready to serve. Charoset can last about 1 week in the fridge. If your family is anything like mine, make a bit batch and enjoy on matzo throughout the week. History shows that olives and dates may have also been served.
Traditional Foods
The following dishes are served at modern renditions of the Passover meal. Matzo Ball Soup - https://www.tasteofhome.com/recipes/matzo-ball-soup/
Ingredients
1 broiler/fryer chicken (3 to 4 pounds)
1 can (14-1/2 ounces) chicken broth
1-3/4 teaspoons kosher salt, divided
1 pound carrots, coarsely chopped
6 celery ribs, coarsely chopped
1/2 cup coarsely chopped sweet onion
2 garlic cloves, minced
1/4 teaspoon white pepper
1/4 cup minced fresh parsley
· matzo balls:
2 eggs
2 tablespoons canola oil
1 package (5 ounces) matzo ball mix
1/4 cup finely chopped onion
Directions
1. Place chicken in a large soup kettle; add the broth, 1 teaspoon kosher salt and enough water to cover the chicken. Bring to a boil. Reduce heat; simmer for 55-65 minutes or until meat is tender, skimming the surface as foam rises.
2. Remove chicken and set aside until cool enough to handle. Strain broth and skim fat. Return broth to the kettle; add the carrots, celery, onion, garlic, pepper and remaining salt. Bring to a boil. Reduce heat; simmer for 15 minutes or until carrots are tender.
3. Meanwhile, in a small bowl, whisk eggs and oil. Add matzo ball mix and onion; toss with a fork until combined. Cover and refrigerate for 15 minutes.
4. Remove and discard skin and bones from chicken; chop chicken and add to soup. Stir in parsley. Bring to a boil. Drop 12 rounded teaspoonfuls of matzo ball dough into boiling soup. Reduce heat; cover and simmer for 20-25 minutes or until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering).
5. With a slotted spoon, carefully remove matzo balls and place one in each soup bowl. Ladle soup over top.
Tip: Keep Matzo balls separate from the soup until serving so they don’t break apart.
Jeweled Endive Salad - https://www.tasteofhome.com/recipes/jeweled-endive-salad/
Ingredients
1 bunch watercress (4 ounces)
2 heads endive, halved lengthwise and thinly sliced
1 cup pomegranate seeds (about 1 pomegranate)
1 shallot, thinly sliced
dressing:
1/3 cup olive oil
3 tablespoons lemon juice
2 teaspoons grated lemon zest
1/4 teaspoon salt
1/8 teaspoon pepper
Directions 1. In a large bowl, combine watercress, endive, pomegranate seeds and shallot. 2. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat. Boiled or Deviled Eggs
Ingredients
6 hard-boiled large eggs
2 tablespoons mayonnaise
1 teaspoon sugar
1 teaspoon white vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt
Optional: Paprika and minced chives
Directions
1. Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. If desired, sprinkle with paprika and chives. Refrigerate until serving.
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