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Jewish Recipes -->  Jewish Cooking Terms / Dictionary --> Passover Terms

Glossary of Passover Terms

  • Beitzah - Charoset - Chazeret - Karpas - Maror - Zeroa

  • Chometz refers to food products containing any grain (wheat, barley, rye, oats, or spelt) or grain derivative, not specially prepared for Passover use.

  • Chometz gamur, colloquially called "real chometz," refers to products containing fermented grains. These products are biblically prohibited on Passover.

  • Kitniyos - legumes, are those grains that can be cooked and baked in a fashion similar to chometz grain and yet are not considered, in the eyes of halacha, to be in the same category as chometz. Some examples are rice, corn, peas, mustard seed, and the whole bean family (i.e. kidney, lima, garbanzo, etc.). It is customary for Jews of Ashkenazic descent to refrain from eating kitniyos on Passover.

  • Kosher for Passover - foods acceptable for use during the Passover holiday which require special preparation. See "chometz".

  • Matzoh - specially prepared unleavened bread which is acceptable for Passover use.

  • Passover - Pesach in Hebrew - is the Jewish holiday commemorating the exodus from Egypt, observed in the spring.

  • Passover Recipes

  • Seder - order. A seder is the Jewish ritual conducted as part of the observance of Passover. The Haggadah, the text from which the seder is conducted, contains the precise order of the prayers, song, discussion, story-telling, eating of ritual foods and the festive meal.

  • For Seder Plates: Aharon's Jewish Books and Judaica
    560 South Holly St 10 Denver, Colorado
    303-322-7345 or Jewish Recipes and Jewish Cooking

    Kosher Wine for Passover: Passover Store:
    Passover Store

    Glossary of Ethnic Foods

    Throughout history, Jews have lived around the globe. Consequently, their cuisine reflects the culinary influences of their host country. For example, stuffed grape leaves are popular with Sephardic Jews whose roots are in Middle Eastern and Mediterranean countries. For Ashkenazic families who trace their roots to Central and Eastern Europe, a Shabbos or Yom Tov meal is not complete without gefilte fish. Lox and bagels, a popular American combination, was originated by impoverished Jewish immigrants to these shores because lox was inexpensive fare.

    Therefore, only a few foods actually relate to Jewish religious ritual. These include matzoh and charoses which are required eating on Passover. Wine and challah are essential to the Shabbos and Yom Tov rituals. Latkes have become traditional Chanukah foods because they are fried in oil. In this case, the oil is the essential ingredient. Some have the custom to eat donuts (sufganiot in Hebrew), which are also fried in oil, instead of latkes.

    See:  Jewish Foods

Sept 2005 - 2014 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods