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Category: Appointed Times

The Traditional Seder Plate

Tags:  passover

The Hebrew word Seder (סדר) means 'order.' All that is done on this night that is "not like any other night" is done in a special and important order that corresponds directly with the events of our Exodus from slavery to freedom.

The Seder Plate

This is the central feature on the Seder table. It is generally a large, round plate containing six items of food. These items might seem plain, even trivial, yet their simplicity embodies meaningful lessons. This in itself reflects a core element of our Redeemer's ways: He turns the simple into the meaningful, the mundane into the holy. The items are:

A Shankbone – Zeroah

This represents the Passover Lamb sacrificed on the eve of the Exodus from Egypt. A chicken leg or neck is generally used to symbolize God's 'outstretched arm' in liberating our people.

A Roasted Egg – Beitzah

The egg is to remember the Festival Offering presented in the days that the Temple was standing. It is a symbol of mourning that we are not able to make that offering today, and in many traditions the meal begins by dipping the egg into salt water, which represents tears. At the same time, we look forward to the day when our Redemption is complete and Messiah is ruling from Jerusalem as King of all the earth and He will wipe away the tears from every eye!

Bitter Herbs – Maror

This is usually on the plate as a piece of horseradish root or chopped horseradish paste. The more bitter it is the better, so as to remind us of the bitterness of our former bondage–whether as slaves in Egypt or as slaves to sin!

Its inclusion on the seder plate fulfills the instruction: "They shall eat it (the Pesach offering) with matza and bitter herbs" (Numbers 9:11). According to a tradition instituted by Rabbi Hillel, horseradish is scooped between two pieces of matza, but we add a scoop of sweet charoset to remind us that the Almighty enables ...

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