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.

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.