How To Cook A Passover Feast

Learning how to cook a Passover feast takes only a little bit of time. Read up on the do’s and don’ts of the day, clean the home, remember, there must not be a crumb of leavened bread or bread product in the house and decide on the setting for the Seder. From there, plan on spending part of the day in the kitchen to make the traditional six portion meal presentation. Prior to discovering how to cook a Passover feast, be sure to go shopping. You'll need the following:

• Horseradish root, celery, parsley, potatoes
• Eggs
• Shank bone, beef brisket
• Walnuts
• Green apples
• Sugar
• Cinnamon
• Red wine

It is now time to get cooking.

1. Make the bitter herbs (maror). While experienced cooks may concoct a mixture of horseradish root and other similar items, the man in a time crunch can make do with prepared horseradish. Remember: it needs to be kosher for Passover.
2. Cut up the bitter vegetable (chazeret). Cut a piece of celery into bite-sized portions.
3. Dip parsley in salt water (karpas). Reminiscent of the tears shed by Israel, this bitter dish is part of the Passover Seder.
4. Mix the mortar (charoset). This mix of walnuts, green apples, cinnamon, red wine and sugar represents the mortar the children of Israel used while providing slave labor to the Egyptians. Use a food processor to speed things along or rely on the slower--but more traditional--use of Passover knives and a cutting board.
5. Prepare the festival offering (baytzah). This is little more than a hard-boiled egg.
6. Roast the shank bone (zeroa). It symbolizes the lamb but also the deity’s mighty outstretched arm. Depending on size and weight, it may take 30 to 60 minutes.
7. Cook the rest of the feast. Now that the traditional feast is in place, broil some beef brisket and potatoes for the meal after the religious observance.

It is evident that discovering how to cook a Passover feast is a religious experience as much as it is a slightly labor-intensive aspect of meal prep. Be sure to allot enough time for the process.