This year, on Friday night, April 3, 2015, Jews all over the
world will begin to celebrate Passover with a ritualized meal called Seder, a Hebrew word meaning “order” that
refers to the order of the prayers that are recited and the symbolic foods that
are eaten prior to a fancy meal. The purpose of the Seder is to tell the story
of the liberation of the Israelites from the Egyptian slavery.
Passover is a popular family holiday, primarily observed in
the home. Even though rabbinic Judaism portrays the festival solely as the commemoration of the exodus from
Egypt under the leadership of Moses, its history is complicated and its
celebration varies around the Jewish world. This difference is particularly
notable between Jews of Ashkenazic background (i.e., of Eastern Europe) and
Sephardic Jews, originally from Spain and the Middle East.
Here are some facts about Passover:
1.
The festival appears to be
a combination of two different holidays-one day apart from each other: [Hag
ha-]Pesah (“Pascal Offering”),
reflecting a nomadic life-style, and Hag
Ha-Matzot (“The Festival of Unleavened Bread”, representing a
sedentary society (Lev. 23:5). After these two were combined, it was historicized and
celebrated as the liberation from slavery from ancient Egypt. In Biblical
times, Passover was one of the three pilgrimage festivals (to Jerusalem); after
the destruction of the Second Temple in 70 CE, it became a home festival.
2.
The Bible states that
600,000 men on foot, plus children and other individuals (“a mixed multitude”) left
Egypt in haste (Ex. 12: 37). That would translate into a group of refugees of
about a million people. This is highly improbable. Most likely, only a few
hundred Israelites left, maybe representing only the tribe of Levy.
3.
Recently, scholars have
pointed out that the Bible reflects two different traditions, one that knows of
the liberation from Egypt and another that appears to ignore it altogether,
assuming that Israel emerged in the Sinai desert and not before (1). This would
explain why the Levites did not have a tribal territory of their own in the
land of Israel among their brothers (Deut. 10:9), because when they arrived,
the tribes of Israel were already settled in the Holy Land.
4.
During the recitation of
the Story (Hagaddah), Moses, the great liberator, is mentioned only
once. The CCAR Hagaddah (Reform) does not mention him at all. How come? Maybe
because of the fear that Moses could be given all the glory, and even deified,
whereas in Jewish tradition only God is viewed as being responsible for the
redemption of the people.
5.
One of the prohibitions during
Passover is not to eat hametz (“leaven”) for seven days (2). Instead, one must consume Matzah,
unleavened bread. The rationale is that the Israelites left Egypt in haste and
prepared unleavened cakes instead (Ex. 12: 19). In reality this type of unleavened
bread must have been consumed by the farmers who are in the field during the spring
harvest.
6.
In addition to this
prohibition, there is the custom among many eastern European Jews not to eat rice
or eat different types of legumes (kitniyot) (3). However, Rabbi David
Golinkin, an Israeli Rabbi belonging to the Conservative Jewish movement, has
already indicated in 1997 that “it is permitted and perhaps even obligatory to
eliminate this custom,” because “it is a foolish custom.”(4) In fact, Sephardic
Jews have no problem eating these food items during Passover. And I, a
Sephardic Jew, do it without any sense of guilt.
7.
In Israel, Passover is
celebrated, as the Bible commands, for seven days (Ex. 23:14); outside of Israel,
following the rabbinic teachings, it is kept for eight days. In Reform Judaism,
however, the practice is to follow Israeli custom and keep Passover for seven
days.
8.
Finally, there are many
different customs, often reflecting local traditions, about the type of food
that is served during Passover, including the kind of Harozet made of chopped fruit, nuts, wine, and spices(5). Some traditional families change all the dishes for the holiday; other
Jews do not.
Have a wonderful Passover.
Rabbi Rifat Sonsino, Ph.D.
March 25, 2015
NOTES:
1.
See, for ex. the article by
David Frankel, “Exodus: Not the Only Tradition About Israel’s Past,” www.Thetorah.com , March 2015.
2.
Namely foods made of wheat,
oats, rye, barley or spelt.
3.
Such as beans, rice, corn,
peas and peanuts.
5.
Sephardic Harozet is spreadable; Ashkenazic-style Harozet tends to be dry.