1. What almost everyone associates with the Seder: the Kearah! The items on it are placed in a very specific order. Starting from the bottom, and going clockwise, the order is: Chazeret (horseradish), Karpas (cucumber/celery/potato), Beitzah (roasted egg), Zero'ah (roasted chicken bone), Charoset (nuts and dates). And in the center is Marror (bitter herbs-Romaine lettuce). The reason for this order? The Talmud states a concept of Ain ma'avrin al hamitzvos -- we shouldn't "pass over" any mitzva that is in front of us. For this reason, the Kearah is arranged to follow the order of the Haggadah, so that whatever you need next will be located closest to you, to avoid having to "skip over" any other item.
2. Three matzos placed under or in front of the Kearah.
They should be covered and separated from each other by a napkin or cloth.
3. Some wine and/ or grape juice—enough for everyone to have 4 cups.
4. A cup for Eliyahu and one for everyone at the table.
5. A small bowl of saltwater
6. Pillows for reclining
7. A Haggadah for each person.
"Seder" literally means "order." The activities and mitzvos of Pesach night were codified into a specific order, because otherwise we could get confused and forget! The 15 steps of our Seder were composed in the 11th century by Talmudic commentators, either Rashi or Tosfot.
Kadesh: A bracha (hagafen and shehechiyanu) on the first of the four cups of wine. The four cups correspond to the four expressions of freedom mentioned in the Torah. Since we are free people, no one should pour his own wine. The wine should be drank while leaning to the side.
Urchatz: Washing hands the same way as for bread, but without the bracha.
Karpas: Dip a small piece of vegetable in salty water, make a haadamah and eat it. This symbolized the salty tears of the Jews in Egypt. When making the bracha, have in mind the maror you will eat later on. Options for veggies include celery, parsley and potato.
Yachatz: Break the middle matzah. The smaller piece is put back in between the other two matzot, to be eaten later at Hamotzi. The larger piece is wrapped up and becomes the Afikomen.
Maggid: This is the main part of the Seder! The story-telling begins when the youngest child asks the four questions and the second cup of wine is poured. “Avadim Hayinu,” according to the Mishna Brura, is the essential answer to the Four Questions. There’s a lot more to maggid than this—and you can find it all in your haggadah. Before drinking the second cup we spill a little bit of the wine for each of the 10 macos.
Rachtzah: Wash your hands for Hamotzi, this time with the bracha Al Netilas Yadayim.
Motzi-Matza: Make a Hamotzi and eat a piece of matzah. Make sure you eat at least a kezayis (about 45-50cc) in order to fulfill the mitzvah. Don’t forget to lean while eating—you are a queen today!
Maror: Eat a bitter vegetable—Romaine lettuce or horseradish—to remind us of the bitterness endured in Egypt. Again, make sure you eat a kezayis (about 25-29 cc). The maror is typically dipped in charoset.
Korech: Make a sandwich from the bottom of the three matzos and maror, dip it into charoset and enjoy. This time smaller amounts can be used, so you can leave some room for that delicious meal!
Shulchan Orech: Eat a festive meal. Many people start with an egg, which symbolized Karban Chagigah. Check out our Kosher for Pesach chocolate mousse recipe at the bottom of this page. But make sure to leave some room for the Afikoman.
Tzafun: Eat the Afikoman. It should again be a kezayis, but at least have a small piece. After the Afikoman, nothing should be eaten for the rest of the night, but drinking is ok.
Barech: Fill the third cup of wine and bench with everyone at the table. Drink the third cup after you’re done.
Hallel: Sing Hallel. You can find it in your Haggadah. Open the door for Eliyahu and fill your own Fourth and last cup of wine.
Nirtzah: More singing! This part includes the all favorite Chad Gadya and Who Knows One? These are lots of fun to sing with the family, especially if the kids are still awake.
L’shana Habah B’Yirushalayim!
CHOCOLATE MOUSSE CAKE
Preheat oven to 325 degrees F. Melt chocolate with margarine over very low heat. Stir until smooth and set aside. Beat egg yolks with 3/4 cups sugar. Gradually stir in chocolate and vanilla. Beat whites until soft peaks form. Gradually add remaining sugar and continue beating until stiff. Gently fold whites into chocolate mixture. Pour 3/4 of batter into a 9-inch springform pan. Cover and refrigerate remaining batter. Bake cake for 35 minutes. Cool completely. Spread remaining batter over top of cake. Refrigerate overnight . Can also be frozen. Serves 10.
8 ounces semisweet chocolate
1/2 cup margarine
8 eggs, separated,
1 cup sugar
1 teaspoon vanilla
