Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.what is the traditional meal for Passover?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(what is the traditional meal for Passover?),it will help you,my kids.
Answers:
The tradional Passover meal is called a seder (meaning "order" in hebrew)
The items used signifies the trials of the Hebrew people during their flight from Egypt.
The six items on the Seder Plate are:
Maror; Bitter herbs, symbolizing the bitterness and harshness of the slavery which the Jews endured in Ancient Egypt. Usually use horseradish
Charoset; A sweet, brown, pebbly mixture, representing the mortar used by the Jewish slaves to build the storehouses of Egypt. You can get the ingrediants off the net
Karpas; A vegetable other than bitter herbs, such as celery or cooked potato, which is dipped into salt water at the beginning of the Seder. The salt water signifies the sweat of the Hebrews as they toiled for the Pharoh and ran from slavery.
Z'roa; A roasted shank bone, symbolizing the Pascal lamb, which was a lamb offered in the Temple in Jerusalem, then roasted and eaten as part of the meal on Seder night.
Beitzah; A roasted egg, symbolizing the festival sacrifice that was offered in the Temple in Jerusalem and roasted and eaten as part of the meal on Seder night.
Enjoy! You can find a lovely English Passover service online also.
Other Answers:
try matzoh ball soup:
Stock:
5 to 6 pounds chicken bones, including necks and feet, coarsely chopped
1 medium carrot, peeled, trimmed, and cut into 1-inch slices
1 medium onion, peeled, trimmed, and quartered
1 small celery stalk, trimmed, and cut into 1-inch slices
1 small leek, cleaned, trimmed, and cut into 1-inch slices
1 sprig fresh thyme
3 sprigs fresh parsley with stems
1 bay leaf
1/2 teaspoon whole white peppercorns
Chicken Soup:
1 whole chicken, washed and patted dry
Salt and pepper
3 large carrots, cut into small cubes
2 large onions, cut into small cubes
3 celery stalks, cut into small cubes
3 parsnips, cut into small cubes
3 whole cloves, wrapped in cheesecloth and tied into a bundle
1 recipe matzoh balls made with store-bought mix
2 tablespoons fresh chopped parsley leaves
2 tablespoons chopped chives
1 tablespoon chopped dill leaves
Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.
Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Can be made a few days in advance. Discard the hardened layer of fat before using.
To get the best flavor, cook the whole chicken in the stock, adding a little salt and pepper. Simmer chicken for about 30 minutes, then add vegetables and clove bundle. Cook slowly for another 45 minutes. Remove the chicken and let it cool. Debone the chicken and cut it into small pieces, then add it to the soup. Don't forget to remove the clove bundle.
While the soup is cooking, prepare matzoh balls according to package directions and cook in salted water. Set aside.
Presentation: Ladle soup evenly onto 6 to 8 plates. Place 1 or 2 matzoh balls in soup (depending on their size). Just before serving, add chopped herbs.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.what is the traditional meal for Passover?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(what is the traditional meal for Passover?),it will help you,my kids.
Answers:
The tradional Passover meal is called a seder (meaning "order" in hebrew)
The items used signifies the trials of the Hebrew people during their flight from Egypt.
The six items on the Seder Plate are:
Maror; Bitter herbs, symbolizing the bitterness and harshness of the slavery which the Jews endured in Ancient Egypt. Usually use horseradish
Charoset; A sweet, brown, pebbly mixture, representing the mortar used by the Jewish slaves to build the storehouses of Egypt. You can get the ingrediants off the net
Karpas; A vegetable other than bitter herbs, such as celery or cooked potato, which is dipped into salt water at the beginning of the Seder. The salt water signifies the sweat of the Hebrews as they toiled for the Pharoh and ran from slavery.
Z'roa; A roasted shank bone, symbolizing the Pascal lamb, which was a lamb offered in the Temple in Jerusalem, then roasted and eaten as part of the meal on Seder night.
Beitzah; A roasted egg, symbolizing the festival sacrifice that was offered in the Temple in Jerusalem and roasted and eaten as part of the meal on Seder night.
Enjoy! You can find a lovely English Passover service online also.
Other Answers:
try matzoh ball soup:
Stock:
5 to 6 pounds chicken bones, including necks and feet, coarsely chopped
1 medium carrot, peeled, trimmed, and cut into 1-inch slices
1 medium onion, peeled, trimmed, and quartered
1 small celery stalk, trimmed, and cut into 1-inch slices
1 small leek, cleaned, trimmed, and cut into 1-inch slices
1 sprig fresh thyme
3 sprigs fresh parsley with stems
1 bay leaf
1/2 teaspoon whole white peppercorns
Chicken Soup:
1 whole chicken, washed and patted dry
Salt and pepper
3 large carrots, cut into small cubes
2 large onions, cut into small cubes
3 celery stalks, cut into small cubes
3 parsnips, cut into small cubes
3 whole cloves, wrapped in cheesecloth and tied into a bundle
1 recipe matzoh balls made with store-bought mix
2 tablespoons fresh chopped parsley leaves
2 tablespoons chopped chives
1 tablespoon chopped dill leaves
Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.
Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Can be made a few days in advance. Discard the hardened layer of fat before using.
To get the best flavor, cook the whole chicken in the stock, adding a little salt and pepper. Simmer chicken for about 30 minutes, then add vegetables and clove bundle. Cook slowly for another 45 minutes. Remove the chicken and let it cool. Debone the chicken and cut it into small pieces, then add it to the soup. Don't forget to remove the clove bundle.
While the soup is cooking, prepare matzoh balls according to package directions and cook in salted water. Set aside.
Presentation: Ladle soup evenly onto 6 to 8 plates. Place 1 or 2 matzoh balls in soup (depending on their size). Just before serving, add chopped herbs.
correctness,It's Non-profit and only for informational purposes.
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