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❤️SPECIAL THANK YOU-ANGELA STALLINGS
We want to extend a heartfelt thank you to Angela Stallings, one of our faithful church members, for her beautiful contribution to our Passover celebration. Angela lovingly created a homemade Seder set that added a meaningful and personal touch to our gathering.
Your creativity, time, and dedication truly blessed us, Angela. Thank you for being a part of this special celebration and for using your gifts to glorify God and serve the body of Christ!
— We Are Jesus Doers Ministry
passover
RECIPES
The Seder Plate
The seder dinner is structured around the seder plate which contains six foods to illustrate the story of Passover.
- Zeroa: Roasted lamb shank bone. This symbolizes the lamb the Jews sacrificed as a special Passover offering (Pascal lamb).
- Beitzah: Roasted (hard-boiled) egg. This symbolizes the circle of life and the festival sacrifice offered at the Temple of Jerusalem.
- Maror: Horseradish or bitter herbs. This symbolizes the bitterness of life as a slave.
- Chazeret: Lettuce or endive. This is another symbol of the bitter enslavement of the Jewish ancestors in Egypt.
- Charoset: A mixture of grated apples, chopped nuts, cinnamon, and sweet red wine. This looks like the mortar and bricks that the Egyptian Pharaoh forced the slaves to make, and it also symbolizes the sweetness of freedom.
- Karpas: Parsley, green onion. This vegetable symbolizes hope, renewal, and the coming of spring. The vegetable is dipped into salt water and as the water drips off, it symbolizes the tears of slaves.
You also need Matzo at the table (3 pieces, stacked and separated by napkins) and a dish of salt water.
The seder ritual contains 15 steps which includes blessings, washings, questions, and answers. And participants are required to drink 4 cups of wine during the seder (men and women alike).
RECIPES
Easy Homemade Matza
Ingredients:
- 1 cup all-purpose flour (or whole wheat flour)
- 1/3 cup water (room temperature)
- Optional: a pinch of salt or olive oil for flavor
Instructions:
- Preheat oven to 475°F (245°C). Place a baking sheet inside to preheat as well.
- Mix the dough quickly by combining the flour and water in a bowl. Stir just until it forms a soft dough (no need to overmix). Add a tiny bit more flour if it's too sticky.
- Divide and roll out the dough into 2–4 small balls. Roll each one very thin (like a tortilla), about 1/8 inch or thinner. Use a fork to poke holes all over each piece to prevent puffing.
- Bake immediately. Place the matzas on the hot baking sheet and bake for about 2–3 minutes on each side, or until lightly browned and crisp. Watch closely—they cook fast!
- Cool and serve. Let them cool before storing. Enjoy with honey, jam, or as a reminder of Israel’s journey from Egypt.
The entire process from mixing to baking must be completed within 18 minutes
THE PRIESTLY BLESSING
NUMBERS CHAPTER 6:22-27
22. The Lord said to Moses
23. Tell Aaron and his sons,
This is how you are to bless the Israelites. Say to them:
24. The lord bless you and keep you;
25. The Lord make his face shine on you and be gracious to you;
26. The Lord turn his face toward you and give you peace.
27. So, they will put my name on the Israelites, and I will bless them.
RECIPES
🥬 Passover Spice Cauliflower Steaks
Ingredients:
- 1 large head cauliflower
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp turmeric
- ½ tsp garlic powder
- ¼ tsp cinnamon
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
Instructions:
- Preheat Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- Slice Cauliflower:
Remove green leaves and trim the stem but keep the core intact. Slice the cauliflower vertically into ¾-inch thick steaks (you should get 3–4 full steaks; save broken florets for roasting).
- Make Spice Oil:
In a small bowl, combine olive oil, cumin, paprika, turmeric, garlic powder, cinnamon, salt, and pepper.
- Brush & Bake:
Lay cauliflower steaks flat on the baking sheet. Brush generously with the spiced oil on both sides.
- Roast:
Roast for 25–30 minutes, flipping halfway, until tender and golden brown with crispy edges.
- Serve:
Garnish with fresh parsley and a squeeze of lemon juice. Serve hot or warm.
