2011 Lent Study Guide - University Presbyterian Church

The ritual foods available for each person
One hard-boiled egg
Salt water (in small bowls around the table)
Some bitter herbs (horseradish dyed red)
Some greens (parsley)
Some haroses (see next page for recipe)
Ritual Materials—available at the head of the table for the leader
The Meal
Crumbs, feather, an ashtray and matches
A pitcher filled with wine or grape juice
Large bowl, small pitcher of water, towel for the ritual washing
Matzah plate with three matzahs hidden in the folds of a folded napkin
An extra napkin and a pillow (for hiding the Afikoman)
A ritual Seder plate with the following:
—a hard-boiled egg
—a shankbone
—a small cup of saltwater
—some bitter herbs (prepared horseradish dyed red)
—some greens (parsley)
—some haroses (see next page for recipe)
The Seder meal is to be simple since it represents a meal eaten in a hurry as the Israelites were
preparing to leave Egypt. In modern times, chicken is usually used rather than lamb because of
availability. The menu might include hard-boiled eggs as an appetizer (dipped in salt water symbolizing
the bitter, tearful life of bondage), soup, chicken, rice or noodles, peas or other vegetable, simple salad
and matzah. No dessert is served though extra haroses on matzah makes a nice final course.
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Special Activity: Seder Meal