Let’s start with a detailed guide for the first spring feast, Passover

Passover (Pesach): Celebrates Israel’s liberation from Egyptian bondage and represents our salvation through Yeshua, our Passover Lamb

Preparation Timeline:

1. One week before Passover:

  • Begin the process of removing all leavened products from your home.
  • Plan your Seder meal, including the traditional foods and ingredients you’ll need.
  • Prepare a Haggadah, the guide for the Seder that includes scriptures, songs, and prayers.

2. A few days before Passover:

  • Finish cleaning your home of all leaven.
  • Shop for all the ingredients needed for your Seder meal.
  • Invite family, friends, or community members who will be attending your Seder.

3. Day before Passover:

  • Prepare as much of the Seder meal as possible. This may include roasting the lamb, making charoset (a sweet mixture representing the mortar used by the Israelites in Egypt), and preparing bitter herbs.
  • Set your Seder table, complete with the Seder plate and the cups of wine.

Seder Guide:

1. Kadesh (Blessing and First Cup of Wine): The Seder begins with the recitation of kiddush over the first cup of wine.

2. Urchatz (Washing of Hands): This is a symbolic act of cleansing, where hands are washed without a blessing.

3. Karpas (Dipping of the Vegetable): Each person dips a piece of a vegetable (usually parsley or potato) into salt water. The salt water represents the tears shed by the Israelites during their slavery in Egypt.

4. Yachatz (Breaking the Middle Matzah): The middle of the three matzot on the table is broken in two. The larger piece, known as the afikoman, is hidden to keep the children engaged.

5. Maggid (Telling the Passover Story): The youngest participant asks the four questions (Mah Nishtanah), and the story of the Exodus is retold.

6. Rachtzah (Ritual Washing of the Hands): Hands are washed again, this time with a blessing.

7. Motzi Matzah (Blessing Over the Matzah): Blessings are recited over the matzah before it is eaten.

8. Maror (Eating of the Bitter Herbs): Participants eat the bitter herbs (usually horseradish) to recall the bitterness of slavery.

9. Korech (Hillel Sandwich): Participants eat a sandwich made of matzah, maror, and charoset (a sweet, brown, pebbly paste of fruits and nuts).

10. Shulchan Orech (The Meal): A festive meal is served, which typically includes matzah ball soup, gefilte fish, a main dish of meat (like roast chicken or brisket), and flourless desserts.

11. Tzafun (Finding the Afikoman): The children search for the afikoman. Once found, a piece is distributed to each participant, symbolizing the Passover offering eaten at the end of the meal.

12. Barech (Blessing After the Meal): The third cup of wine is blessed and drunk.

13. Hallel (Songs of Praise): Psalms of praise are sung, followed by the drinking of the fourth cup of wine.

14. Nirtzah (Closing): The Seder concludes with a hope for next year’s celebration in Jerusalem, and the singing of traditional songs.

Passover Recipes:

  1. Homemade Matzah


  • 2 cups of flour
  • 1 cup of water


  • Preheat your oven to 475°F (245°C).
  • Mix the flour and water together in a bowl until a dough forms.
  • Knead the dough for about 5 minutes.
  • Roll the dough as thin as possible.
  • Cut into squares or circles.
  • Use a fork to prick holes in the dough.
  • Bake for about 2-3 minutes, until lightly browned.
  • Allow to cool before serving.
  1. Matzah Ball Soup


  • Matzah meal
  • 4 eggs
  • 1/4 cup oil
  • 1/4 cup water
  • Salt to taste
  • Chicken soup


  • Mix 1 cup matzah meal, 4 beaten eggs, 1/4 cup oil, 1/4 cup water, and a pinch of salt together in a bowl.
  • Cover and refrigerate for 30 minutes.
  • While the matzah mixture is chilling, bring a pot of chicken soup to a boil.
  • Wet your hands and form the matzah mixture into balls.
  • Drop the balls into the boiling soup.
  • Lower the heat, cover, and simmer for 20 minutes.
  1. Roasted Chicken


  • 1 whole chicken
  • Olive oil
  • Salt and pepper
  • Lemon
  • Fresh herbs


  • Preheat your oven to 425°F (220°C).
  • Rub a whole chicken with olive oil and season with salt and pepper.
  • Stuff the cavity with a halved lemon and fresh herbs like rosemary and thyme.
  • Roast in the oven for about 1.5 hours, until the juices run clear.
  • Let the chicken rest for 10 minutes before serving.

Remember to remove all leavened products from your home during Passover, in observance of the holiday. Enjoy your Seder!

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