Tag Archives: Seder

A Seder During a Time of Uncertainty and Fear. Again.

SederPlate_Screensaver

These are stressful times. The Coronavirus/COVID-19 has turned the world upside down by forcing millions to quarantine themselves at home under worldwide Shelter in Place orders by their government. As Passover approaches its first night (beginning Wednesday, April 8), I am thinking about how different this year’s Seder will be for many of us. Large groups of family and friends will not be able to gather in one home to sit at the table and share from the same Seder plate. The preparations of food will also be very different since we won’t be planning, shopping, and cooking for large groups of guests. It may also be a little harder to find ingredients to make our favorite Passover dishes or even take the time to shop.

This Year’s Four Questions before the Passover Seder:

  1. What if this year you cannot purchase all of your favorite Passover products because your local store doesn’t carry them, the stores are sold out, or you are unable to wait on the long line to get in and get them?
  2. What if your friends and family are all isolating themselves in their own homes so you are unable to have the usual gathering around the table in one home?
  3. What if you or someone else in your household is sick and you have to take care of them making it physically more difficult or even impossible to cook?
  4. What if you are not so tech-savvy and don’t feel so comfortable with computer applications or other technology needed to contact family members for a virtual gathering? 

The essence of the Seder and Passover celebration.

Passover has become one of the most widely observed holidays in the Jewish calendar, and perhaps one of the most elaborate. Every year kosher stores convert their markets into kasher-le-Pesach supply markets selling cereal, cake mixes, condiments, and other pantry items deemed acceptable for the one-week festival, while Jewish organizations and publishers print haggadot customized for each community. Homes are cleaned out in order to remove any remnants of chametz or derivatives of leavened grains (such as cake, cookies, bread, cereal, pasta, and beer) in order to make room for matzah which symbolizes the unleavened bread that our Israelite ancestors prepared and ate during their exodus from Egypt. But what if you are unable to observe the holiday this year as you are used to because of the health emergency our nation and world is currently in? 

The main point of carrying out the Seder is to recall our Israelite ancestors who were freed from slavery in Egypt and eventually brought into the Promised Land of Israel. As it says in the Torah, we must retell the story every year to the next generation:

EXODUS 13:8
“You shall tell your child on that day, saying, ‘It is because of what the Lord did for me when I came out of Egypt.'”

 

The Passover Story and the Importance of Remembering.

I am thinking a lot more these days about those whom I once interviewed for my cookbook “Too Good To Passover” who shared their stories about observing Passover during times that were even more difficult than what we are going through today.

I am remembering the story of Frank Mayo from Egypt who shared how during one Passover around 1939 an angry mob in Egypt claimed that a missing Muslim child had been taken by the Jewish community to get blood to make the matzah. Fortunately this child was found quickly inside of a mosque, but the reaction of the crowd made a big impression on Frank.

I am rereading the story of Amnun Kimyagarov and his wife Zoya originally from Samarkand, a city in Uzbekistan, that was once a part of the USSR. Because religious observance was illegal at that time, all food preparations for the Seder had to be done secretly with the window shades pulled down so that no one would know that they were preparing for a religious holiday meal.

I am smiling as I read Bizu Riki Mullu’s beautiful description of Seders in Ethiopia. For the first night the villagers would sit down in front of the rabbi’s home to listen to his telling of the Exodus from Egypt by heart instead of reading from a haggadah. They would each have a taste of the symbolic Seder foods from a shared basket beside them on the ground, and then after the ceremony walked home by moonlight because it was very dark and they had no electricity.

I am recalling the reaction of Koula Kofinas when I asked her about Passover in Greece during World War II:Celebrate Passover in war time? Are you kidding or something? I don’t remember. I don’t remember because we didn’t have it. We didn’t have anything. We ate anything and everything, just to survive. This is the truth. This is what happened. As my mother used to say, ‘You can’t cover your face with a finger.’”

I am reminding myself of the Inquisitions — a period that lasted several hundred years, and did not officially end until 1834 — when Jews in places like Spain, Portugal, and parts of Italy had to find covert ways to conduct a Seder that would not alert the authorities and get them arrested, or even killed. Rabbi Barbara Aiello, an Italian-American living in Calabria, Italy, explained her family’s tradition of a Seder on the first and fifth nights of Passover to honor Christian neighbors who might have allowed their Jewish friends to kasher a room in their own homes on the fifth night, when the Inquisition authorities would not be suspecting the Jews of ‘Judaizing’. This fifth night is called Seder Hamishi (from hamesh in Hebrew, meaning ‘five,’ and also related to the Yiddish slang word hamish, meaning ‘friendly, welcoming’) has become a way of honoring not only those Jews who had to hide their Judaism or had been forced to convert to Christianity (the Anusim), but a way of remembering those Christians who helped the Jews even upon risk of their own lives. For the Seder Hamishi she always invites her non-Jewish friends.

…And I will never forget the millions of Jews who were fleeing for their lives and were unable to observe Passover at all for years during the Pogroms. World War I. And World War II. 

A Passover that will be different from all other Passovers.

As the days and now weeks of quarantine continue I am humbled by the many Jews during the Holocaust who had to hide and isolate themselves for years to save their lives. As difficult and scary as these times may be, I can still go outside to shop and even take a quick walk if I want to. I can still buy matzah and make haroset. I can still call my friends and family on the internet and see or hear how they are doing.

And right now the whole world is going through this same kind of exile together. 

This year will be a different kind of Seder. Smaller. Perhaps more basic. But the essence of Passover can still be with us. The essential elements during the Seder ceremony are to tell the story of the Exodus from Egypt, and so we must do it in whatever way we can. Even virtually.

But above all: Please remember not to forget. 

Going Virtual? E-Booklets of “Too Good To Passover” are now Available for Download on Amazon!

TooGoodToPassover_JAbadi_KINDLE_cover_AFRICA_blog_outlined

E-BOOKLET 1: Seder Menus and Memories from AFRICA
(Pages 1-223/Chapters 1-6:

Algeria, Egypt, Ethiopia, Libya, Morocco, Tunisia)

E-BOOKLET 2: Seder Menus and Memories from ASIA
(Pages 225-473/Chapters 7-13)

Afghanistan & Bukharia, India, Iran, Iraq, Syria & Lebanon, Turkey, Yemen

E-BOOKLET 3: Seder Menus and Memories from EUROPE
(Pages 475-665/Chapters 14-18)
Bulgaria & Moldova, Georgia, Greece, Italy, Spain, Portugal & Gibraltar

 

Also available on Amazon in the following countries:

CANADA
FRANCE
SPAIN
ITALY
GERMANY
U.K. & IRELAND
JAPAN
AUSTRALIA

My Virtual Trip to “The One Way Ticket Show”: A Passover Podcast in Quarantine.

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I was recently interviewed by Steven Shalowitz for “The One Way Ticket Show” where I discussed the etymology of the word “quarantine” as well as an interesting Italian Seder tradition. While this was the third time I had met Steven, it was the first time that our discussion had to be conducted virtually while each of us sheltered in our own New York City apartments. We had to figure out a few things technically but in the end we were successful!

Please click on the link below to listen along in the comfort of your own home!
Passover 2020: One Way Ticket Show

You may also be interested in my last “The One Way Ticket Show” interview:
Episode 148: To be a confectioner in the kitchen of Sultan the Magnificent.

“Quarantine,” the significance of the number 40, and Passover.

FaceMask

The word quarantine derives from the Latin word quadrāgintā and Italian quaranta meaning “forty.” But how did we get to the number forty as a reference to isolation? 

In his article “The Origin of Quarantine,” Paul Sehdev notes that one of the earliest references to the use of isolation as a strategy for limiting the exposure of a disease such as leprosy can be found in the Bible (although a minimum period of time is not specifically mentioned):

LEVITICUS 13:46: “As long as they have the disease they remain unclean.
They must live alone; they must live outside the camp.”

Sehdev goes on to explain that in the fourteenth century Europe first began adopting extreme measures of isolation in order to control the spread of the Black Plague. In 1377 a council in southern Italy declared a mandatory thirty-day isolation period called a trentino for those residing or visiting hotspots mostly affected by the Plague, threatening fines to anyone who even tried to visit the closed off area without license. The period of time was eventually extended forty days, thus changing the term to quarantino

While one can assume that the period of time had been extended out of necessity to more thoroughly contain the disease, why the number was changed to forty at this point in history to become an official term in our language today is curious. Perhaps this seemingly random number has roots in the three Abrahamic religions of Christianity, Islam, and Judaism where the number forty has particular significance:

In his article Mr. Sehdev goes on to note how the Christian practice of Lent — a period of “spiritual purification” — lasts for forty days, as mentioned in the New Testament:

MATTHEW 4:2 (Jesus fasting in the Judaean Desert): “After fasting forty days and forty nights he was hungry.”)

In Islam the number forty is mentioned several times in the Quran and believed to be the age when a person obtains his or her highest level of wisdom and intellectual maturity:

SURAH al-AHQAF, 46:15: “… When he comes of age and reaches forty years, he says, ‘My Lord! Inspire me to give thanks for Your blessing with which You have blessed my parents and me, and that I may do righteous deeds which please You, and invest my descendants with righteousness. Indeed I have turned to you in penitence, and I am one of the Muslims.”

In Judaism the number forty is written throughout the Torah as a number tied to change/transition, and renewal/purification:

GENESIS 7:4 (Noah and the flood): “For seven days from now I will send rain on the earth for forty days and forty nights, and I will wipe from the face of the earth every living thing I have made.”

EXODUS 34:28 (Moses and the Ten Commandments): “And he was there with
the Lord forty days and forty nights; he did neither eat bread, nor drink water.
And he wrote upon the tables the words of the covenant, the ten commandments.”

NUMBERS 32:13: “And the Lord’s anger was kindled against Israel, and he made them wander in the wilderness forty years, until all the generation, that had done evil in the sight of the Lord, was consumed.”

During the Seder we retell the story of our ancestors the Israelites who were freed from bondage in Egypt and brought to the Promised Land of Canaan (the region in which today’s Israel is located). A trip that should have taken only forty days turned instead into a forty-year period of isolation as they wandered along with uncertainty. Perhaps as a people they needed to first go through this period of struggle together so that by the time they reached their final destination they were ready to embrace their new home and become the unified nation of Israel they were meant to be.

Many cities and states throughout the country and the world today have issued shelter-in-place orders and told their citizens to stay at home in order to minimize the spread of the COVID-19 virus. We are constantly told to keep our distance from others, even family members who may be most vulnerable to the disease. All shops, except for grocery stores and other essential businesses, are completely closed forcing many to work from home or lose their jobs. Students around the country are learning virtually online with their teachers, while healthcare workers are working around the clock to save thousands of lives. But one bright spot may be the number of people who have been reunited by phone or video with friends and relatives who they had lost touch with long ago.

The New York City quarantine officially began on Monday, March 23, and we are now only in our eighth day of isolation. I only hope during these weeks (or months) of uncertainty and fear that we too — like Israel — will all come out of this as a more unified nation and people than we had been going in.

Please take care of yourselves and be good to others.
And I’ll see you on day forty (May 1.)

BIBIOGRAPHY:

Paul S. Sehdev Department of Medicine, Division of Geographic Medicine,University of Maryland School of Medicine, Baltimore, 2002.

Salam Islam. “What is the Significance of Number Forty in Islam?”
Published 10/13/19
.

Aish HaTorah Israel Programs. Aish.com Torah portion:
“Ask the Rabbi: The Number 40.” March 29, 2020.

Sweet and Spicy Ethiopian Style Haroset

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I was surprised to learn from many Jews who had grown up in Ethiopia, that haroset simply had never been a part of their Seder meal. But for those few who did have it, the addition of fresh ginger was essential to creating a paste that was both sweet and spicy. Because the Ethiopian diet traditionally has very little in the way of sweets, the haroset also became the dessert, spread over matzah either at the end of the Passover meal or during the long holiday week.

Recipe from “Too Good To Passover,” Section 1: Africa, Chapter 3: Ethiopia

Charoset_Ethiopian_Blog

ETHIOPIAN STYLE HAROSET
(Date and Fig Spread with Fresh Ginger)

Yield: Serves 8 to 10 / Makes 2 1/2 cups

Ingredients:
1/2 pound Medjool dates (about 8 large), cut in half, pits discarded
1 pound dried Black Mission figs, quartered, stems discarded
1/4 cup peeled and finely chopped fresh ginger root
1/2 to 3/4 cup cold water

Steps:
1.
If your figs are dry and hard, place them in a small bowl filled with enough cold water to cover. Let the figs soak long enough to soften slightly, 1 to 2 hours. Drain well. (Figs should be soft enough to squeeze between your fingers.)

2. Place dates, figs, ginger root, and 1/2 cup water in a food processor and pulse until a smooth and thick paste (if you need to add more water, do it one tablespoon at a time so that it doesn’t become too watery).

3. Place in a small, decorative bowl and serve at room temperature with matzah.

 

A Matzah Mosaic Decorating Party!

The whole idea behind the Passover holiday is to get the kids involved. What better way than to have a matzah decorating party? Every year my kids enjoy decorating sheets of matzah that we give to our guests as gifts to take home with them after the Seder meal. Just melt chocolate and paint it on using pastry brushes, then stick on your favorite candies, sprinkles, or chopped up nuts and dried fruit. It’s fun for adults as well! Make sure that the chocolate has dried completely before placing into Ziploc baggies and storing in the freezer until ready to eat. You need only defrost about 20 minutes before.

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Grandma Fritzie’s Syrian Passover Soup

Soup_KibbehHamdah872dpi

Today’s post by the Jewish Food Society shows my family recipe for Kibbeh Hamdah, a Syrian soup made with lamb meatballs, dried mint, and lots of lemon. If you like tart flavors, this is the dish for you. Enjoy!

 

Moroccan Date-Raisin Haroset “Truffles”

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Moroccan Style Haroset
(Cinnamon Dusted Date-Raisin “Truffles” with Walnuts, Rolled in Cinnamon)
Yield: Serves 12 / Makes approximately 3 cups or 4 dozen 1-inch balls

A recipe from my cookbook Too Good To Passover: Sephardic & Judeo-Arabic Menus and Memories from Africa, Asia and Europe, Section 1: Africa, Chapter 5.

This Moroccan haroset is shaped into a small ball, then rolled in ground cinnamon to resemble an elegant truffle. For the most impressive way to serve visually, stack balls on top of one another into a pyramid shape on an elegant platter alongside any other more classic haroset spread in a bowl. When it comes time to eat, guests may help themselves to a single truffle and eat it straight, or pressed down between two small pieces of matzah as a sandwich.

For Haroset:
1 cup walnuts

½ cup slivered almonds
12 large Medjool dates or 20 regular-size dates, pitted and cut into large pieces
½ cup golden raisins
½ cup dark raisins
3 to 4 tablespoons sweet Passover wine, such as Manischewitz

For Serving:
1 box of matzah/matzo squares or mini matzah crackers

Cinnamon (for rolling and dusting the outside)

DIRECTIONS:
1. Place the walnuts and almonds in the food processor and pulse until coarsely ground, but not into a meal-like consistency (about 30 seconds).

2. Add the dates and raisins and combine in the food processor for about 30 seconds.

3. Add the wine and pulse until the mixture becomes a soft paste.

4. Taking one level tablespoon (or mini melon ball scoop) at a time, roll the thick paste into 1-inch balls* (if the paste is sticking too much to your hands, try dipping your hands in cold water and then rolling them).

5. When all of the balls have been rolled, pour a couple of tablespoons of ground
cinnamon onto a small plate and gently roll each ball in the cinnamon to lightly coat the outside. (You can also dust your hands with cinnamon and then roll each ball again
between your palms to lightly coat, whichever way is easier.)

6. Serve haroset balls at room temperature stacked in a small decorative bowl or on a small platter alongside tea matzahs. Store balls in a tightly covered plastic container between layers of parchment or wax paper in the refrigerator for up to three days, or the freezer for up to one month.

*Note: If you wish to serve the mixture in the more common way of a paste in a bowl, then add a little more wine or warm water to make a bit smoother and softer for spreading.

The Seder gift that is (really) “Too Good To Passover!”

Now that Purim is over, the countdown for Passover has begun! If you are hosting a Seder or invited to one as a guest, don’t forget to make Too Good To Passover a part of your holiday.

Please spread the word to your friends, colleagues, and family.
(And thank you for leaving a book review! 🙂 )

CLICK HERE TO ORDER in the U.S.A.

For those of you outside of the U.S. you can order my book and have it shipped directly from the local Amazon in the following countries:

CANADA
FRANCE
SPAIN
ITALY
GERMANY
U.K. & IRELAND
NETHERLANDS

Thank you,

JenniferAbadi_small

Jennifer

About Too Good To Passover
Too Good To Passover is the first Passover cookbook specializing in traditional Sephardic, Judeo-Arabic, and Central Asian recipes and customs (covering both pre- and post-Passover rituals) appealing to Sephardic, Mizrahic, and Ashkenazic individuals who are interested in incorporating something traditional yet new into their Seders.

A compilation of more than 200 Passover recipes from 23 Jewish communities, this cookbook-memoir provides an anthropological as well as historical context to the ways in which the Jewish communities of North Africa, Asia, the Mediterranean, and Middle East observe and enjoy this beloved ancient festival.

In addition to full Seder menus, Passover-week recipes, and at least one “break-fast” dish, each chapter opens up with the reflections of a few individuals from that region or territory. Readers can learn about the person’s memories of Passover as well as the varying customs regarding pre-Passover rituals, including cleaning the home of all hametz or “leavening,” Seder customs (such as reenacting the Israelites’ exodus from Egypt), or post-Passover celebrations, such as the Moroccan Mimouneh for marking the end of the week-long “bread fast.” These customs provide a more complete sense of the cultural variations of the holiday.

Too Good To Passover is a versatile and inspiring reference cookbook, appealing to those who may want to do a different “theme” each Passover year, with possibly a Turkish Seder one year, or Moroccan one the next.

See inside my book! Sample Spreads:

TooGoodToPassover_InteriorSpread_Iraq_1

TooGoodToPassover_InteriorSpread_Iraq_2TooGoodToPassover_InteriorSpread_Iraq_3TooGoodToPassover_JAbadi_KINDLE_cover_AFRICA_blog_outlined

The following 3 e-booklets are
also available on Amazon
:
E-BOOKLET 1: Seder Menus and Memories from AFRICA
(Pages 1-223/Chapters 1-6:
Algeria, Egypt, Ethiopia, Libya, Morocco, Tunisia)

E-BOOKLET 2: Seder Menus and Memories from ASIA
(Pages 225-473/Chapters 7-13:
Afghanistan & Bukharia, India, Iran, Iraq, Syria & Lebanon, Turkey, Yemen)

E-BOOKLET 3: Seder Menus and Memories from EUROPE
(Pages 475-665/Chapters 14-18:
Bulgaria & Moldova, Georgia, Greece, Italy, Spain, Portugal & Gibraltar)

Jennifer_WritingRecipe_3BW

About Jennifer Abadi
Jennifer Abadi lives in New York City and is a researcher, developer, and preserver of Sephardic and Judeo-Arabic recipes and food customs. A culinary expert in the Jewish communities of the Middle East, Mediterranean, Central Asia, and North Africa, Jennifer teaches cooking at the Institute of Culinary Education (ICE) and at the Jewish Community Center Manhattan (JCC). She also offers private lessons and works for a variety of clients in the New York City area as a personal chef. In addition, Jennifer provides Jewish food and culture tours on Manhattan’s Lower East Side.

Her first cookbook-memoir, A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie’s Kitchen is a collection of recipe and stores from her family. Too Good To Passover is her second cookbook.

“Too Good To Passover” Book-Signings and Talks

“Too Good To Passover” Cookbook
Talk, Signing and Haroset Tasting

WHEN:
Sunday, March 4
11:15 am-1 pm

WHERE:
Glen Rock Jewish Center
682 Harristown Road
Glen Rock, NJ

EVENT: 
$5 entrance fee for non-Sisterhood Members;
Food donations for the local shelter welcome.

Signed copies of my new cookbook
“Too Good To Passover:
Seder Menus & Memories from
Africa, Asia, and Europe”
will be on sale following the talk
(cash preferred;  payment by check
or Chase QuickPay also accepted)

The following 3 tastes will be served:
(KOSHER: Parve)

Moroccan Haroset
(Cinnamon Dusted Date-Raisin “Truffles”
with Walnuts, Rolled in Cinnamon

Syrian Haroset
(Apricot Spread with Pistachios,
and Orange Blossom Water)

Portuguese Haroset
(Raisin and Banana Spread with Pistachios,
Ginger, Allspice, and Sangria)

RSVP:
sisterhood@grjc.org

 

“Too Good To Passover” Cookbook
Talk & Signing

WHEN:
Sunday, March 11
2—4 pm

WHERE:
Kehila Kedosha Janina
280 Broome Street

EVENT: 
Entrance FREE!
Signed copies of my new cookbook
“Too Good To Passover:
Seder Menus & Memories from
Africa, Asia, and Europe”
will be on sale following the talk
(cash preferred; check and PayPal
also accepted)

Kosher refreshments will be served.

RSVP:
museum@kkjsm.org
516-456-9336

 

“Too Good To Passover” Sephardic Seder
Cooking Class
(Meat/NOT KOSHER)

Each student will receive a signed copy
of my new cookbook:
“Too Good To Passover:
Seder Menus & Memories
from Africa, Asia, and Europe!”

WHEN:
Monday, March 12
10 am-2:30 pm

WHERE:
ICE (the Institute of Culinary Education)
225 Liberty Street

MENU:
Syrian Haroset with Dried Apricots, Pistachios,
and Orange Blossom Water

Moroccan Haroset “Truffles” with Dates,
Raisins, and Walnuts

Iranian Chicken Soup with
Chickpea Dumplings

Moroccan Potato Pie
Stuffed with Spiced Beef

Algerian Fish Dumplings
with Tomatoes & Fresh Coriander

Moroccan Stewed Prunes with Onions,
Cinnamon, and Roasted Almonds

Persian Pistachio Cake
wtih Cardamom Syrup

Italian Macaroons with
Almonds and Pignoli Nuts

TO REGISTER:
recreational.ice.edu
800.522.4610

 

“Too Good To Passover” Cookbook
Talk, Signing and Haroset Tasting

WHEN:
Sunday, March 18
4—5:30 pm

WHERE:
SAJ (The Society for the Advancement of Judaism)
15 West 86th Street
(Between Central Park West & Columbus Avenues)

EVENT:
Entrance FREE!
(Donations welcome to support learning at
SAJ’s Makom and Pela family education programs.)
Signed copies of my new cookbook
“Too Good To Passover:
Seder Menus & Memories from
Africa, Asia, and Europe”
will be on sale following the talk
(cash preferred;  payment by check
or Chase QuickPay also accepted)

MENU: The following 3 tastes will be served:
(KOSHER STYLE: Parve/Non-dairy)

Moroccan Haroset
(Cinnamon Dusted Date-Raisin “Truffles”
with Walnuts, Rolled in Cinnamon

Syrian Haroset
(Apricot Spread with Pistachios,
and Orange Blossom Water)

Portuguese Haroset
(Raisin and Banana Spread with Pistachios,
Ginger, Allspice, and Sangria)

QUESTIONS:
thesaj.org

REGISTER:
SAJ Registration Page

 

Sephardic Vegetarian Seder
Cooking Class

(Kosher: Dairy/Vegetarian)

Signed copies of my new cookbook
“Too Good To Passover:
Seder Menus & Memories from
Africa, Asia, and Europe”
will be on sale following the talk
(cash preferred;  payment by check
or Chase QuickPay also accepted)

WHEN:
Monday, March 19th
7-9:30 pm

WHERE:
JCC Manhattan
(Jewish Community Center)
334 Amsterdam Ave @76th Street

MENU:
Greek Haroset with Black Raisins, Oranges,
Walnuts, and Apple Cider Vinegar

Turkish Matzah Spread with Feta Cheese,
Paprika, Garlic, and Mint

Italian Matzah “Lasagna” with Crushed Tomatoes,
Basil, and Pot Cheese

Sephardic Carrot Salad with Cumin,
Raisins and Saffron

Egyptian Macaroons with
Toasted Walnuts, Pecans, and Dates

TO REGISTER:
jccmanhattan.org
646. 505.5713

 

Egyptian Passover Tasting & Demo Fundraiser
for the JDC (Jewish Joint Distribution Committee)


EVENT:
Suggested donation: $180/person
(fully tax deductible!)
—Your donation for this event will secure
your registration, while allowing the JDC to provide
lifesaving support and food for one of the poorest
Jews in the world for 8 months!

A signed copy of my new cookbook
“Too Good To Passover:
Seder Menus & Memories from
Africa, Asia, and Europe”
is included with your donation/registration!

WHEN:
Monday, March 26th
6-7:30 pm

WHERE:
450 West 17th Street
Social Room on 14th Floor

MENU: The following tastes will be
served 
(KOSHER: Dairy/Vegetarian):

THE FOLLOWING WILL BE DEMONSTRATED
AND SERVED:
Beignets de Fromage:
Matzah-Cheese Fritters with Honey & Silan

THE FOLLOWING TASTES WILL BE SERVED:
Moroccan Haroset Date-Raisin “Truffles” Rolled in Cinnamon
Syrian Apricot Haroset with Pistachios and Orange Blossom Water
Italian Date-Banana Haroset with Oranges, Cinnamon and Cloves

TO REGISTER:
Donate.JDC.org

TO REGISTER:
Please contact Tarang Jagota
tarang.jagota@jdc.org

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