passover
This Passover Season,
Ethel G. Hofman | JNS.org
P assover is just a week away; there
are signs of it everywhere. Kosher-
for-Passover products are prominently
displayed in major supermarkets.

This year, traditional dishes can be
flavored and spiked with never-be-
fore-available kosher-for-Passover
dried spices and herbs. Many of them,
such as za’atar, shawarma and hawaij,
are combination spices — three or
more in one.

Although labels may state soup
seasoning or meatball spice, these
combos add zing to other dishes. While
the hawaij label states soup seasoning,
it’s a blend of cumin, coriander, turmeric
32 MARCH 30, 2023 | JEWISH EXPONENT
and cardamom. Besides soups, use it
as a rub for chicken or in stews and fish
dishes, or even sprinkled over roasted
vegetables. On the eve of April 5 (the 14th day
of Nissan), Jews all over the world will
gather for the first seder.

Besides reading the Haggadah,
which retells the story of the Exodus
from Egypt; singing songs and search-
ing for the afikomen, the festive
meal is the highlight of the evening’s
proceedings. The entire eight-day celebration in
the Jewish Diaspora revolves around
the prohibition of chametz, leavened
foods. Originally, in the Ashkenazi
community in Eastern Europe, only
Za’atar and other spices
five grains were considered chametz:
wheat, barley, spelt, rye and oats.

Post-Talmudic authorities added rice
and legumes, such as peas and beans.

But for Sephardim living in Spain,
Portugal and North Africa, the main
foods available were rice and legumes,
so contemporary Sephardic Jews eat
both during Passover.

Charoset, essential on the seder
plate, is symbolic of the mortar the Jews
worked with during their seemingly
Pixabay Stress the
Seasonings endless years of slavery. Ashkenazi-
style, the mixture is mainly apples and
nuts. For Sephardim, there’s nary an
apple in sight. Ingredients are exotic,
using fruits and spices that grew
abundantly in the Mediterranean area
and Africa (recipe below). Sephardic
eggs are slow-cooked so that whites
become a creamy brown color.

Besides the traditional brisket, serve
fish (in this case, easily available floun-
der) seasoned with za’atar and lemon,



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