Below is a list of all the necessary Seder foods, along with the variety of ingredients that individuals from all over the Middle East, Mediterranean, Central Asia, and parts of Africa have used on their Seder table:
Z’roah (sacrificial lamb): Roasted lamb shank or chicken wing or leg (any with or without the meat on the bone)
Beitzah (egg): Hardboiled, singed, or slow-cooked with onion skins & coffee grinds
Charoset (sweet fruit spread): Variety using any or a mixture of the following: dates, apricots, apples, oranges, pomegranate seeds, figs, raisins, bananas, sesame seeds, walnuts, almonds, cashews, hazelnuts, pistachios, fresh and dried ginger, ground rose petals, cinnamon, cloves, nutmeg, allspice, anise, red wine, grape juice, vinegar, orange blossom water
Karpas (spring vegetable): Celery, celery leaves, cucumber
Maror (bitter herb): Romaine lettuce, red radish, bitter greens salad, lemon peel, endive, frisée, chickory, arugula
Representing sweat & tears: Salt water, white/red/cider vinegar, lemon or lime juice
Matzah: Commercially-bought small square kind, larger Shmura Matzah type, homemade and soft, or very crispy and smooth: up to 3x size of a large pizza!
QUESTION: What do YOU use on your Seder plate or table? SEND ME YOUR SEDER PLATE PHOTOS!
