Why is this Night Different From All Other Nights?

Passover begins at sundown, Friday March 30, by the secular calendar for 2018 CE.

Long before Dr. Atkin’s carb-free regimen, observant Jews have abstained from eating leavened bread in order to keep the feast called Passover—only matzo, which contains no yeast.

At the Pesach Seder, three matzo have a place of honor on the table, regally, and somewhat cryptically, kept in a linen bag. The Seder climaxes with the eating of a broken piece of matzo, called the afikomen”.

 

There is mystique, mystery, possibly misunderstanding, lots of discussion and scholarly argument about the meanings and origin of the afikomen tradition.

Some traditions encourage hiding and ransoming the broken piece, rewarding the children who find it.

In some parts of the world, a bit of the afikomen is preserved, kept as a talisman against (you guessed it) the evil eye, even tossed into the sea to calm the waves before ocean-travel.

Let’s start with the obvious: the word itself.

Like many other words in our vocabulary—let’s say, “Sephora”—it may “sound” like Hebrew. In context, we may think it’s Hebrew—sounds good, as in,  “Please allow me to introduce Miss Sephora Bindefeld of Great Neck, New York.”

But unlike “Sephora”, which is a completely made-up word (kudos to those clever marketing people!), afikomen is a Greek word.

Depending upon who you ask, this Greek word means literally “nothing”, or “what comes after”, or something else entirely. For the record, Christian scholars who study Greek give the word a specifically Messianic interpretation.

Most people would translate “afikomen” as “dessert”, because this is how it’s used at the Seder table: “Bring out the (flourless) dessert!”. 

(For all the moms and other Passover bakers out there, check out these flour-free, fruit-filled, mouth-watering Passover-perfect dessert recipes from epicurious.com. 

A more complete reference is the law of Passover: “Ein maftirin ahar he-pesah afikomen”, usually translated as “One may not eat dessert after the Passover offering.”

Another reading is more to the effect of “Do not go out after eating the Paschal lamb.”

Okay, wait a minute.

You may be thinking to yourself, Hey, I’ve been to a lot of Seders, and we’ve never eaten lamb, although Moses makes reference to the traditional sacrificial lamb whose blood was used to mark the doorways, protecting the families within.

You know the story by now.

But lamb was edited out of the Seder menu after the destruction of the Temple.

Now matzo stands in its place, since without the Temple, proper sacrifice could not be offered.

Some scholars draw on the interpretation of Rav, who wrote that the phrase means that after the Passover meal, one should not wander from group to group.

Rashi interpreted this to mean that we are commanded not to take our utensils from the table and go off for a nosh, elsewhere.

Oy, the opinions.

There are more esoteric interpretations, too.

Shemuel and R. Yochanan, for instance, describe the word as meaning “mushrooms for me and pigeons for Abba” (?), dates, “parched ears” (which we’re thinking is like toasted wheat and barley…), and nuts. Finger-foods? Snacks? You decide.

In modern times, this familiar Talmudic passage has also been interpreted as a reference to a slightly different Greek word, “epikomazein”, transposed into Hebrew as “epikoman”. This may refer to the fact that the Hellenic Greeks were terrific partiers, and frequently stopped by the homes of friends after dinner for a few goblets of the grape, maybe some ouzo, some dancing, a few laughs.

There’s a sharp division between the Hellenic world and the Hebrew world.

Passover is not the time, the Talmud tells us, for getting rowdy.  Although Passover is absolutely a time of joy, the holiday keeps its solemnity. It is a time to connect with the Almighty—a different sort of celebration.

Okay, right now I happen to be swooning over the recipe for Chocolate Caramel Crackers made with matzo on www.smittenkitchen.com

It’s frum-yum, but indeed, the last taste in our grateful mouths at the end of the Seder is the taste of matzo—an “olive-sized” bite, as the Talmud tells us.

Not dessert in the conventional sense. It indeed is sweet, not literally but symbolically, and, it’s a mitzvah—a commandment.

I’m still thinking about those mushrooms for me…. and pigeons for Abba.

Or, maybe….just perhaps start a new tradition in your family with afikomen gifts.

Gift ideas for afikomen

Nothing too expensive, well best we don’t decide for you what expensive is, but a small token of a gift.

Perhaps a hamsa necklace from Alef Bet Jewelry, a cute cell phone case with a Jewish Star, or maybe a box of chocolate matzah?  Something little, something the kids will remember you by.

L’chaim ! Next year in Jerusalem!

What does your family do for the afikomen?  

Mimuna Festival

preparing Mimuna dough
Preparing Mufleta dough

 

Have you ever wondered how to end the
Passover holiday? Usually you just start eating bread and call it quits, right?

Not my family in Israel! I was introduced to the
Mimouna festival, which the Israelis of North African descent celebrate to mark
the end of Passover. I was lucky enough to “steal” these current photos from
Facebook of my family’s celebration.

First you make the mufleta, which is a
cross between a tortilla and Indian fry-bread, a difficult, fattening process.
It takes time to make, and don’t forget that you have make a market run to buy
the flour and yeast, since you have none in the house.

For about 20 mufletas:

  • 3 1/2 cups flour
  • 1 1/2 cup water
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon sugar
  • 1 1/2 teaspoon instant yeast
    oil
    For serving: Butter and honey

Total time: 2 hours

Combine the flour, sugar, salt, water and
yeast. Knead and let rise until doubled in size. Break off golfball-sized lumps
of dough, roll into balls and dip into oil. Let rise again until doubled in
size.

On a flat surface, take one ball of dough,
flatten, and using your fingertips, stretch into a round, flat disc. You want
the dough to be thin, and round. Sort of like a tortilla. Dough might tear,
that is okay.

Heat a frying pan, and lay the flattened
dough into the pan. Let cook for a minute on one side, until it dries slightly,
and then flip. Meanwhile, flatten another dough ball.

Lay the second flattened dough ball on top
of the first mufleta in the pan and keep flipping and adding more mufleta.
There will be a pile of mufletas. Continue like this until either the dough is
gone or the stack becomes too tall.

To serve, spread the hot mufletas with
butter and

honey, and fold into quarters. They’ll get warm, drippy and gooey.

My sisters in law always decorate the table
with mint leaves and flowers. Food really isn’t necessary since you will be
over-loading on mufletas.

If you are really in the partying mood,
have the Mimuna party continue on through the next day with a bbq. You should
see what goes on in Israel!!
The thought just makes me hungry and home-sick, but all the work and calories
are worth it!!

Cleaning Up

So do I clean out the freezer this Passover?  Hmmm…  I admit it, I try my hardest to clean out the hametz from the house for Passover, but usually I end up moving it to the garage.  It seems that the garage is a free-for-all in my house a collection of stuff where you go-to-die.  (I would post a picture by why embarrass myself?)

I think of the really good food in my freezer and realize I have about 2 weeks to eat it all.  You know, I started swapping food with my good friend so we don’t have to cook as much during the week.  This lasted a good 3 weeks, and I was inspired to cook and prove I was talented!  I have meatloaf, 3 types of burekas, tilapia, Morrocan kebabs and who knows what else in the freezer.  I guess I was so inspired to cook, that I left them all in the freezer (you know the one in the garage)!  I will try my hardest to cook all of my creations in time for Passover.  Come to think of it, I need to tell my friend we have to get back on track and start those swapping meal days again.

Does anyone else hide their hametz in the garage? Is this even somewhat “kosher?”  I am not going to ask any Rabbis, don’t want to be proved wrong.  I do keep a flour-free holiday after all.  I do have a confession though– we eat rice.  My  husband is Sephardic, so I decided I am too for the week.  Don’t prove me wrong on that one though, ok?

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