What is the meaning of the Passover?
Passover, Hebrew Pesaḥ or Pesach, in Judaism, holiday commemorating the Hebrews’ liberation from slavery in Egypt and the “passing over” of the forces of destruction, or the sparing of the firstborn of the Israelites, when the Lord “smote the land of Egypt” on the eve of the Exodus.
What is Passover cleaning?
Passover cleaning is thorough cleaning that many Jewish families traditionally do right before Passover. As part of making the kitchen kosher for Passover, they tend to “seize the moment” (which usually lasts days) and clean the entire house, basement and all, while throwing out junk and tidying up cabinet drawers.
Why do people clean their house for Passover?
Cleaning the house: The purpose of cleaning and searching for chametz is to avoid contact between chametz and the food we prepare during Passover and to prevent a case of eating chametz found on Passover. For that reason, even if we missed a well-hidden speck of chametz, no prohibition was transgressed.
What do you eat during Passover?
Other Passover favorites include brisket, roast lamb and a variety of side dishes, such as potato kugel, tzimmes (sweet potatoes and carrots) and assorted casseroles bound together with eggs and matzo meal.
How do you prepare your house for Passover?
So here goes.
- #1 – ORDER YOUR PASSOVER MEAT NOW!
- #2 – GET YOUR CLOSETS IN ORDER.
- #3 – START SHOPPING FOR CLOTHES NOW.
- #4 – ESTABLISH A PASSOVER CENTER.
- #5 – KITCHEN INVENTORY.
- #6 – START YOUR PASSOVER FOOD SHOPPING.
- #7 – BUILD UP YOUR PASSOVER KITCHEN INVENTORY.
- #8 – SET UP A PASSOVER MINI KITCHEN.
What makes a kitchen kosher?
The requirement to keep meat and dairy products separate necessitates that they be prepared with their own designated utensils. Accordingly, a kosher kitchen can be characterized by duplicates: two sets of pots, two sets of dishes, and sometimes even two ovens or two sinks.
How do I prepare my kitchen for Passover?
To prepare for Passover, many Jews rid their homes of chametz and thoroughly clean their kitchens to remove all traces of chametz. This process is called kashering. “The instruction to clean the kitchen and remove all leavened products or leavening agents comes directly from the Torah,” explains Rabbi Weiner.
Why is lettuce on the Seder plate?
In Ashkenazi tradition, fresh romaine lettuce or endives (both representing the bitterness of the Roman invasions) or horseradish may be eaten as Maror in the fulfilment of the mitzvah of eating bitter herbs during the Seder.
What foods are forbidden during Passover?
Ashkenazi Jews, who are of European descent, have historically avoided rice, beans, corn and other foods like lentils and edamame at Passover. The tradition goes back to the 13th century, when custom dictated a prohibition against wheat, barley, oats, rice, rye and spelt, Rabbi Amy Levin said on NPR in 2016.
Why do we clean the kitchen for Passover?
Every part of our homes is cleaned for Passover, but we pay special attention to the kitchen, because (a) that’s where most of our chametz hangs out during the year, and (b) we will be using our kitchens to prepare our Passover food.
What does the Bible say about the Passover?
The Passover is the Jewish celebration of God’s liberating the Israelites from Egyptian slavery in 1513 B.C.E. God commanded the Israelites to remember that important event each year on the 14th day of the Jewish month Abib, which was later called Nisan.—Exodus 12:42; Leviticus 23:5.
What kind of food do Jews eat for Passover?
One of the most important Passover rituals for observant Jews is removing all leavened food products (known as chametz) from their home before the holiday begins and abstaining from them throughout its duration. Instead of bread, religious Jews eat a type of flatbread called matzo.
Do you have to be kosher for Passover?
Kosher for Passover. During Passover, these laws still hold true, but additional laws are added to them for the entirety of the week-long holiday. “Food rules get a lot stricter on Passover because for a whole week, grains like wheat, oats, spelt, barley, and rye are not allowed,” says Leah Koenig, author of Modern Jewish Cooking.