VidDevo Church: Natszal: Preparing for Passover (I)

Natszal: Preparing for Passover (I)

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“Reason to Believe”

Preparing for Passover

When is Passover in 2010?

Passover in 2010 will start on Tuesday, the 30th of March

and will continue for 7 days until Monday, the 5th of April.

Note that in the Jewish calander, a holiday begins on the sunset of the previous day,

so observing Jews will celebrate Passover on the sunset of Monday, the 29th of March.

Passover

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Passover is probably the best known of the Jewish holidays, mostly because it ties in with Christian history (the Last Supper was apparently a Passover seder), and because a lot of its observances have been reinterpreted by Christians as Messianic and signs of Jesus.

Passover begins on the 15th day of the Jewish month of Nissan. It is the first of the three major festivals with both historical and agricultural significance (the other two are Shavu’ot and Sukkot).

Agriculturally, it represents the beginning of the harvest season in Israel, but little attention is paid to this aspect of the holiday. The primary observances of Passover are related to the Exodus from Egypt after 400 years of slavery. This story is told in Exodus, Ch. 1-15. Many of the Passover observances are instituted in Chs. 12-15.

The name “Passover” refers to the fact that G-d “passed over” the houses of the Jews when he was slaying the firstborn of Egypt. In Hebrew, it is known as Pesach (that “ch” is pronounced as in the Scottish “loch”), which is based on the Hebrew root meaning “pass over”. The holiday is also referred to as Chag he-Aviv (the Spring Festival), Chag ha-Matzoth (the Festival of Matzahs), and Zeman Herutenu (the Time of Our Freedom) (again, all with those Scottish “ch”s).

Probably the most significant observance related to Passover involves the removal of chametz (leaven; sounds like “hum it’s” with that Scottish ch) from our homes. This commemorates the fact that the Jews leaving Egypt were in a hurry, and did not have time to let their bread rise. It is also a symbolic way of removing the “puffiness” (arrogance, pride) from our souls.

Chametz includes anything made from the five major grains (wheat, rye, barley, oats and spelt) that has not been completely cooked within 18 minutes after coming into contact with water. Traditional Jews of Ashkenazic background also avoid rice, corn, peanuts, and legumes (beans) as if they were chametz.

All of these items have been used to make bread, thus use of them was prohibited to avoid any confusion. Such additional items are referred to as “kitniyos.” We may not eat chametz during Passover; we may not even own it or derive benefit from it. We may not even feed it to our pets or cattle. All chametz, including utensils used to cook chametz, must either be disposed of or sold to a non-Jew.

The process of cleaning the home of all chametz in preparation for Passover is an enormous task. To do it right, you must spend several days scrubbing everything down, going over the edges of your stove and fridge with a toothpick and a Q-Tip, covering all surfaces that come in contact with foil or shelf-liner, etc., etc., etc. After the cleaning is completed, the morning before the seder, a formal search of the house for chametz is undertaken, and any remaining chametz is burned.

The grain product we eat during Passover is called matzah. Matzah is unleavened bread, made simply from flour and water and cooked very quickly. This is the bread that the Jews made for their flight from Egypt. We have come up with many inventive ways to use matzah; it is available in a variety of textures for cooking: matzah flour (finely ground), matzah meal (coarsely ground), matzah farfel (little chunks, used as a noodle substitute), and full-sized matzahs (about 10 inches square, a bread substitute).

The day before Passover is the fast of the firstborn, a minor fast for all firstborn males, commemorating the fact that the firstborn Jewish males in Egypt were not killed during the final plague.

On the first night of Passover (first two nights for traditional Jews outside Israel), we have a special family meal filled with ritual to remind us of the significance of the holiday. This meal is called a seder, from a Hebrew root word meaning “order.” It is the same root from which we derive the word “siddur” (prayer book).

There is a specific set of information that must be covered in a specific order. This is the seder. An overview of a traditional seder is included later in this page.

Passover lasts for seven days (eight days outside of Israel). The first and last days of the holiday (first two and last two outside of Israel) are days on which no work is permitted. See Extra Day of Holidays for more information. Work is permitted on the intermediate days. These intermediate days on which work is permitted are referred to as Chol Ha-Mo’ed, as are the intermediate days of Sukkot.

The Passover Seder

The text of the Passover seder is written in a book called the Haggadah. The content of the seder can be summed up by the following Hebrew rhyme:
Kaddesh, Urechatz,

Karpas, Yachatz,

Maggid, Rachtzah,

Motzi Matzah,

Maror, Korech,

Shulchan Orech,

Tzafun, Barech,

Hallel, Nirtzah

Now, what does that mean?

1. Kaddesh: Sanctification

The word is derived from the Hebrew root Qof-Dalet-Shin, meaning holy. This is a blessing over wine in honor of the holiday. The wine is drunk, and a second cup is poured.

2. Urechatz: Washing

A washing of the hands without a blessing, in preparation for eating the Karpas.

3. Karpas: Vegetable

A vegetable (usually parsley) is dipped in salt water and eaten. The vegetable symbolizes the lowly origins of the Jewish people; the salt water symbolizes the tears shed as a result of our slavery. Parsley is a good vegetable to use for this purpose, because when you shake off the salt water, it looks like tears.

4. Yachatz: Breaking

One of the three matzahs on the table is broken. Part is returned to the pile, the other part is set aside for the afikomen (see below).

5. Maggid: The Story

A retelling of the story of the Exodus from Egypt and the first Passover. This begins with the youngest person asking The Four Questions, a set of questions about the proceedings designed to encourage participation in the seder. The Four Questions are also known as Mah Nishtanah (Why is it different?), which are the first words of the Four Questions.

The maggid is designed to satisfy the needs of four different types of people: the wise son, who wants to know the technical details; the wicked son, who excludes himself (and learns the penalty for doing so); the simple son, who needs to know the basics; and the son who is unable to ask, the one who doesn’t even know enough to know what he needs to know.

At the end of the maggid, a blessing is recited over the second cup of wine and it is drunk.

6. Rachtzah: Washing

A second washing of the hands, this time with a blessing, in preparation for eating the matzah.

7. Motzi: Blessing over Grain Products

The ha-motzi blessing, a generic blessing for bread or grain products used as a meal, is recited over the matzah.

8. Matzah: Blessing over Matzah

A blessing specific to matzah is recited, and a bit of matzah is eaten.

9. Maror: Bitter Herbs

A blessing is recited over a bitter vegetable (usually raw horseradish; sometimes romaine lettuce), and it is eaten. This symbolizes the bitterness of slavery. The maror is eaten with charoses, a mixture of apples, nuts, cinnamon and wine, which symbolizes the mortar used by the Jews in building during their slavery.

10. Korech: The Sandwich

Rabbi Hillel was of the opinion that the maror should be eaten together with matzah and the paschal offering in a sandwich. In his honor, we eat some maror on a piece of matzah, with some charoses (we don’t do animal sacrifice anymore, so there is no paschal offering).

11. Shulchan Orech: Dinner

A festive meal is eaten. There is no particular requirement regarding what to eat at this meal (except, of course, that chametz cannot be eaten). Among Ashkenazic Jews, gefilte fish and matzah ball soup are traditionally eaten at the beginning of the meal.

12. Tzafun: The Afikomen

The piece of matzah set aside earlier is eaten as “desert,” the last food of the meal. Different families have different traditions relating to the afikomen. Some have the children hide it, while the parents have to either find it or ransom it back. Others have the parents hide it. The idea is to keep the children awake and attentive throughout the pre-meal proceedings, waiting for this part.

13. Barech: Grace after Meals

The third cup of wine is poured, and grace after meals is recited. This is similar to the grace that would be said on any Sabbath. At the end, a blessing is said over the third cup and it is drunk. The fourth cup is poured, including a cup set aside for the prophet Elijah, who is supposed to herald the Messiah, and is supposed to come on Passover to do this. The door is opened for a while at this point (supposedly for Elijah, but historically because Jews were accused of nonsense like putting the blood of Christian babies in matzah, and we wanted to show our Christian neighbors that we weren’t doing anything unseemly).

14. Hallel: Praises

Several psalms are recited. A blessing is recited over the last cup of wine and it is drunk.

15. Nirtzah: Closing

A simple statement that the seder has been completed, with a wish that next year, we may celebrate Passover in Jerusalem (i.e., that the Messiah will come within the next year). This is followed by various hymns and stories.