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Soft Matzah and Seder Plates from Around The World

By Dara Kotkin, Five Towns Publisher Mom April 22, 2016
Seder plates and customs around the world are 95% the same but still have a variety of flavors. 

SEPHARDIC SOFT MATZAH:
 Soft matzah is much easier to eat for seder in my opinion and kids love it! Instead of going the "cracker" route it's closer to the actual description and authentic way of making matza it's thicker and cooked a minute longer.  

AMERICA:
 French Toast style matzah brei. Matzah softened, coated in eggs, spoonful of sugar and cooked, plated, and topped with maple syrup and powdered sugar. My kids favorite! The drunken matzah grilled cheese and finally Matzah Lasagna! The secret is minced fresh garlic and at least 2 different cheeses. I recommend a combination of ricotta, mozzarella, gouda, and parmesan.

EUROPE:
 Matzah Balls! You find many simple recipes or buy a box mix. A favorite secret ingredient is seltzer for "lighter" matzah balls. We're in the heavy dense matzah ball camp in our house. 

INDIA:
 In Bombay a fragrant lamb or goat biryani, an aromatic layered basmati rice dish with masala, curried, lamb or goat topped with garnishes such as fried crispy onions, cashews, plumped raisins and cilantro leaf chips was prepared as a traditional celebratory dish. 

PERSIA / IRAN:
 Hit each other with leeks or scallions during the song Dayenu. 

GREEK:
 Temper the sweetness of the date and wine haroset that symbolizes the mortar of the bricks with something bitter such as vinegar or even a dash of ground brick!

SYRIA:
 The egg for the seder plate is darkened to look burnt as a symbol of mourning. Walnut-stuffed dates as a dessert! Split the date to remove the pit and check for bugs or worms (yes I've found plenty, and across all brands) and insert a walnut half. You can roll in sugar or drizzle a powdered sugar syrup on it if desired. A wonderful dessert we started eating year round, sans extra sugar!

YEMEN:
 They don't use a "seder plate" instead they turn the entire table into the seder plate and line the entire outside with Romaine lettuce leaves.