Preparing the Seder

The Seder Table

Three whole matzahs for the Seder plate, at least two per person preferably hand-made Shmurah matzah.

Four cups per person, at least 3.5 oz. per cup.

in which to dip the Karpas and hard-boiled egg.

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The Seder Plate

A hard-boiled egg. Represents the sacrifice offered in the Holy Temple on Festivals. Also, a symbol of the birth of the Jewish nation.	A shankbone or chicken neck, roasted or boiled, with most of the meat removed. Symbolizes the Pascal sacrifice offered on the eve of the Exodus.
Bitter herbs; usually, horseradish and/or Romaine lettuce stalks.
A vegetable; customarily, a piece of fresh parsley, raw onion, or boiled potato.	A finely blended mixture of apples, pears, walnuts, and a small amount of red wine; symbolic of the mortar used by Israelite bricklayers enslaved in Egypt.
More bitter herbs, to be used for the "sandwich" during the Seder.

⇦ Seder Essentials

The Seder Guide ⇨