If you're attending for the first time and not sure what to expect, we're covering all the basics.
Photo: Shutterstock / tomertu
No matter the holiday or observation, being a newcomer to another family’s traditions can be especially nerve-wracking. Especially if it’s one you’re unfamiliar with. Questions like, “What do I wear?” and “What do I bring?” are all too common. So if you’ve never been to a Passover seder before, it can be hard to know what to expect. We asked a few first-timers for their insight on attending (and hosting!) Passover seder. If you’re a newbie, or just interested in learning about the traditions, here’s what you need to know:
Passover Seder at a Glance
Passover is the Jewish holiday celebrating the exodus of the Jews from Egypt. The holiday lasts seven days and is traditionally celebrated with a seder. Think of the seder as a celebratory dinner with family and friends. What’s on the table, you ask? Delicious recipes like these.
This year, the holiday falls from March 30-April 7, but the seder is generally held on the first night. Some families hold two seders on the first two nights, first with family and second with friends.
What to Expect
The word seder means “order.” At a traditional seder, you’re likely to partake in a dozen (or more) traditions, from washing your hands to breaking the matzah to singing Pslams. Each represents a part of the Jews journey from slavery to freedom.
However, not all seders are alike. For most families, the traditions may vary and the steps may be abridged, Taste of Home staffer Gina Kapfhamer explains how she hosted her first seder, “We cut out the singing, for example, because we had all non-Jewish friends coming and wanted to have them get the ‘gist’ of what a seder is, but didn’t want it to be quite as long as a traditional seder.”
Pro tip: The dress code may vary depending on if your seder is more cultural or religious. Be sure to check with your host if you should plan to dress more casually or formally.
The Seder Plate
The seder plate is the center of the celebration, and has five ceremonial foods representative of parts of the story of Passover.
Zeroa (shankbone): This represents the lamb that was the paschal sacrifice on the eve of the exodus from Egypt, and annually in the Holy Temple on the day before Passover.
Beitzah (hard-boiled egg): The egg represents the pre-holiday offering traditionally brought into the Holy Temple.
Maror (bitter herbs): The bitter herbs, often horseradish served on romaine lettuce leaves are representative of the bitterness of slavery.
Karpas (vegetable): While the type of herb can vary, it is often customary to serve parsley alongside a small bowl of warm salt water, representing the tears of the Jews while leaving Egypt.
“We had a traditional seder plate to explain all the symbols, but had mini seder plates along the table,” says Kapfhamer. “This worked out great, so we didn’t have to pass the large plate.”
Pro tip: Tradition and wine typically come before the main course if following the steps of the seder, so don’t go in with a completely empty stomach.
Matzah
Matzah, unleavened bread, is one of the central foods of the holiday. The Haggadah (special Passover text) tells us that the bread is flat, crispy and unleavened because there was not enough time for the Jew’s bread to rise before leaving Egypt.
Along with the seder plate are three covered and stacked pieces of matzah, representative of three groups of Jews: Israelites, Levites and Priests, and also commemorating the three measures of flour that Abraham told Sarah to bake into matzah after being visited by three angels.
“Every year at the Pesach seder my grandma tells the entire table about how her mother and grandmother taught her to make matzah with a little pinwheel (they called it a dreidel). My grandma had to hide her religion from their neighbors because it was illegal to practice any religion in the USSR. The family would close the shutters and do everything in secret. Pesach is about freedom, and I love how my family has its own Exodus story,” says Fanya Donin, a student at Pace University.
Main Course
When it comes to the main course, this is completely personal preference and up to the host. A few traditional dishes that you may find at the table are roast chicken, matzo ball soup and brisket. You can also try these Passover lamb recipes. If your host asks you to bring a dish, make sure to check if the meal will be Kosher for Passover, which needs specific preparations.
“We tend to have a lot of side dishes (farfel, kugel, etc), matzo ball soup, and a salad—we have a few friends who are vegetarian, so with those options everyone has plenty to eat!” says Kapfhamer.
When it comes to dessert, chocolate covered matzah can be purchased or made at home, as can a delicious toffee bark. Expect lots of Manischewitz and red wine to be shared and enjoyed as well.
More Seder Traditions
Some of the traditions you may see as part of the seder are the hiding of the afikomen (a piece of matzah—unleavened bread—in a traditional wrap), which is typical if there are children at the table. You’ll also see a cup of wine set out on the table or by the door for the prophet Elijah who visits every Jewish home during the celebration (although the host is usually responsible for sneaking in to drink the wine).
“It’s a great way to share a culture and celebrate a tradition over food with friends. Keeping the story alive, and sharing the experience with people of different faiths, it’s a beautiful thing,” says Kapfhamer.
When the aroma from this dish fills your house, your family will think you spent all day cooking. But this elegant, Sunday-special roast chicken, flavored with rosemary, wine and balsamic vinegar, is surprisingly simple to make. —Tracy Tylkowski, Omaha, Nebraska
A variety of winter vegetables gives the broth for this classic Jewish soup a deep flavor. You can use a few green onions instead of the leek. —Taste of Home Test Kitchen
This Jewish brisket recipe is our go-to recipe for the holidays, and it's kosher for Passover. Use our expert tips to create a perfectly moist, tender brisket. Get Recipe
The name "rainbow cookies" is actually a bit of a misnomer for these classic New York treats. To make the pretty layered cookies, you’ll bake three thin cakes, spread jam between them and coat with smooth melted chocolate. —Shannon Sarna, South Orange, New Jersey
“Gefilte fish is a dish eaten by Central and Eastern European Jews of Ashkenazi descent,” explain Jeffery Moskowitz and Liz Alpern of Gefilteria, a pop-up restaurant and catering company that focuses on Jewish foods. “It’s a poached or baked appetizer of ground fish and spices that’s generally served cold and traditionally eaten on holidays and festivals.” The dish is especially popular during the Jewish holiday Passover, but can really be eaten any time of year. Learn new ways to make this trendy-again Passover classic. Get Recipes
Here's how long to bake chicken leg quarters. Pop this homey dinner in the oven for about an hour, then enjoy! It has so much flavor—the meat juices help cook the veggies just perfectly. —Sherri Melotik, Oak Creek, Wisconsin
This Passover cake combines matzo cake meal, apples and cinnamon for a delicious treat. The whipped cream is optional. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
We use these traditional eggy Passover bagels to make sandwiches throughout the week. But they can also be served as rolls with dinner. —Myrna Lief, Burlington, Massachusetts
I found this tzimmes recipe a long time ago. It has become our traditional side dish for every holiday feast and is a favorite of young and old alike. It also complements chicken or turkey quite well. —Cheri Bragg, Viola, Delaware
A standout cauliflower side is easy to prepare with just a few ingredients. Crushed red pepper flakes add a touch of heat. —Susan Hein, Burlington, Wisconsin
Next time you're rushed by last-minute guests, try this fancy, flavorful salmon. With pistachios, brown sugar and dill, it's a guaranteed hit. —Cathy Hudak, Wadsworth, Ohio
My family is turning to quinoa more and more these days. It's a super grain that's packed with protein and vitamins. Plus, it can be paired with any kind of main course. —Jenn Tidwell, Fair Oaks, California
It’s elegant. It’s special. And it will have your guests thinking you went all out. They don’t have to know how simple it is. —Susan Nilsson, Sterling, Virginia (Try these other Passover lamb recipes, too!)
Zucchini, cucumbers and carrots are peeled into “ribbons” for this citrusy salad. We like to serve it for parties and special occasions. —Nancy Heishman, Las Vegas, Nevada
In general, procedures for roasting meat apply to poultry, too. That means if you use a dry rub on a steak, a dry rub will benefit a chicken. A blend of paprika, onion powder, garlic powder and cayenne go on the skin and inside the cavity for a bright, spicy roast chicken. —Margaret Cole, Imperial, Missouri
Popovers have an important role at the Passover table, substituting for bread. When puffed and golden brown, they’re ready to share. —Gloria Mezikofsky, Wakefield, Massachusetts
Here’s one dish that never gets old in our house. Tender and juicy, with a great sweet and sour twist. We’d eat it every night if we could! —Jolie Albertazzie, Moreno Valley, California
We have a family member that has diabetes, so dessert can get tricky. These sweet, nutritious stuffed figs keep us all happy. —Bob Bailey, Columbus, Ohio
This addictive vegetable combo is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots—as many as the pans will hold. —Lily Julow, Lawrenceville, Georgia
I love lamb stew, but wanted to try something a bit different, so I created this recipe that uses Moroccan spices. It's a wonderful way to use lamb, and it's easy to make in the slow cooker. The stew tastes even better served a day or two later, when the flavors have really had a chance to meld. —Bridget Klusman, Otsego, Michigan
It's hard for our family to imagine eating mashed potatoes any other way but this. It tastes great on its own or drizzled with tahini sauce. —Nikki Haddad, Germantown, Maryland
The trick to avoid overcooking a good piece of fish is to cook it at a high temperature for a short amount of time. Do that and the fish stays moist and tender. —Sherry Day, Pinckney, Michigan
Every Christmas, friends have a huge potluck party. I wanted to bring something unique, so I topped off endive and watercress with jewel-toned pomegranate seeds. —Alysha Braun, St. Catharines, Ontario
My roasted salmon is so simple but elegant enough to serve to company. I make it on days when I have less than an hour to cook. The salmon seasoning is an easy way to add flavor. —Luanne Asta, Hampton Bays, New York
When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. —Jenn Tidwell, Fair Oaks, California
Jacqueline is a blogger and writer, passionate about sharing the latest in helpful tips and trends in food and cooking. In her spare time, you’ll find her trying new restaurants and experimenting in the kitchen.