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Happy Pesach ! פסח שמח
With so many of us wondering on the best wine choices for the Arba Kosos, VIN News photographer Shimon Gifter paid a visit to The Wine Cave in Flatbush for a crash course on wines, wine glasses and all things oenological.
Erev Pesach in Boro Park Part 1
Erev Pesach in Boro Park Part 2
Kosher For Passover Cigarettes Explained [HD] דוגמיות חינם סיגריות כשר לפסח
JERUSALEM, ISRAEL – MARCH 30, 2015 – EDITORIAL NEWS VIDEO
Cigarette manufactures in Israel are ramping up their advertising campaigns ahead of passover, aggressively targeting the ultra-orthodox community by offering free sample cigarettes outside of supermarkets in orthodox neighborhoods around the country. Their main selling point are the multiple kashrut certifications that they are kosher for passover.
Non Profit Gives Kosher Foods to Needy Families for Passover in Williamsburg
BROOKLYN – With the Jewish holiday of Passover just days away, one non-profit is offering help to those who need it most.
State of Israel Preparing for Pesach
Meet David Smith, The YouTube Chossid
David Smith traveled around the world, has seen many things.
But he never saw the Rebbe.
“We celebrated the holidays, my mother bentched licht,” Smith says. “We had an identity, we knew who we were – but it was a secular lifestyle.
“My mother would say in Yiddish, ‘You’re a Jew! You should be practicing Judaism!'”
And then one day, he says, he “met” the Rebbe, via YouTube.
Uzi Hitman – Shirei Yeladim
מחרוזת שירי פסח ברצף – שירים לילדים לפסח בילדות ישראלית +++
פסח בילדות ישראלית. מחרוזת שירים לילדים לחג הפסח.
שירי המחרוזת של פסח: שמחה רבה, עבדים היינו, מה נשתנה ועוד.
Turkey’s Great Synagogue inaugurated after restoration
The Great Synagogue, which is considered the third largest in the Europe and the largest in Turkey, has been inaugurated for worship after a-four-year-long restoration in northwestern Edirne province of Turkey on March 26, 2015. The synagogue was in use until 1983 and the restoration was launched by Turkey’s General Directorate of Foundations. (Footage by Salih Baran / Anadolu Agency)
Historical synagogue in Turkey’s northwest to open soon
A historical synagogue, the subject of an outcry due to a governor’s remarks to turn it into a museum, is waiting to be reopened for services at the end of the month.
The Great Synagogue, in the northwestern province of Edirne, will open on March 26, after undergoing a four year restoration.
Jewish community head, İshak İbrahimzadeh, who visited the synagogue before the opening ceremony, said the opening of the restored synagogue was a milestone that made him very happy.
Deputy Prime Minister Bülent Arınç and Turkey’s chief rabbi, İshak Haleva, will attend the opening, along with many other Jewish community members from both Turkey and abroad.
As Europe’s second largest synagogue, the Edirne Synagogue was built in 1907 after a widespread fire in 1905 that burnt down 13 separate synagogues. The synagogue was constructed using the architectural model of Vienna’s Leopoldstadter Tempel and abandoned in 1983.
The temple was transferred to Thrace University to be used as a museum after its restoration but after much criticism from the Jewish community in Turkey, the building was transferred back to the General Directorate for Foundations.
Edirne Gov. Dursun Şahin created uproar when he told reporters on Nov. 21, 2014, that the synagogue would be turned into a museum, citing the recent Israeli raid on the al-Aqsa Mosque in Jerusalem.
“While those bandits blow winds of war inside al-Aqsa and slay Muslims, we build their synagogues,” Şahin said.
Şahin later offered an “apology” to Haleva, claiming that his proposal to turn the synagogue into a museum as a reprisal for Israel’s policies over Jerusalem’s al-Aqsa Mosque “had no connection” to the Turkish Jewish community.
Sefer Torah Celebration in Memory of Har Nof Terror Victims
Colel Chabad Pesach 2015
Preparing the (more than 98,000) Food Crates for Passover 5775/2015 distribution to 19,700 families.
התנדבות בקהילה | פסח של נתינה בקבוצת פרטנר
עשרות עובדי הקבוצה התנדבו באריזת חבילות מזון ונתנו מעצמם כדי להביא שמחת חג גם לאחרים. נתראה בפעילויות נתינה נוספות.
Chassidic Matza Baking
Matzas must be baked within 18 minutes from the time water is added to the flour until the matzas are totally baked. The Melitzer Rebbe and his staff are some of the world’s fastest bakers; their shmura matzas are kneaded and baked from start to finish in less than six minutes. Filmed in the Komemyut Moshav bakery in the south of Israel.
Lets Bake Passover Matzah
The Complete process of Passover matzah baking,
from the wheat field to the flour mill, to the matzoh bakery, including the art of kosher wine making , by Sholom B. Goldstein
Popular Tomchei Temimim & Chabad videos
pesach 2015 italy vacations פסח 5775 חופשות פסח 2015 PASSOVER IN ITALY EDEN PRESTIGE
A Fabulous Pesach 5775- Glatt Kosher pessach 2015
Exceptional Program! Dream Destination!
San Remo (Italy), French Riviera
Preparing The Seder Plate
Learn how to prepare the items for the Passover Seder Plate
YOUR HOLIDAY GUIDE: Passover 5775 – 2015 (April 3-11, 2015)
Your Passover Guide – 2015
Operation Zero Chametz
Passover is a holiday that mandates our complete involvement, not just during its eight days but for weeks before. Aside from the regular holiday obligations, we are also commanded (Exodus 13:3–7): “No leaven shall be eaten . . . For seven days you shall eat unleavened bread . . . and no leaven shall be seen of yours [in your possession].”
We accomplish this by cleaning and inspecting our homes well before Passover, and gradually eliminating chametz from every room and crevice. This intensive cleaning takes place in Jewish homes throughout the world.
What is Chametz?
Chametz is any food product made from wheat, barley, rye, oats, spelt, or their derivatives, which has leavened (risen). Our sages have determined that flour from any of these five grains that comes in contact with water or moisture will leaven, unless fully baked within eighteen minutes. As we are commanded by the Torah, if a food contains even a trace of chametz, we don’t eat it, we don’t derive benefit from it, and we make sure not to have any of it in our possession for all the days of Passover.
To be certain that a product is kosher for Passover, it must have rabbinical certification. Otherwise it is possible that it contains chametz ingredients, or traces of chametz if it was processed on the same equipment as chametz products. Thus, unless a product is certified Kosher for Passover, we consider it chametz, and make sure not to have it in our possession on Passover.
Note: Matzah used all year round might be pure chametz, and not for Passover use. Only matzahs baked especially for Passover may be used on Passover.
The medieval Jewish sages placed a ban on eating legumes (kitniyot) on Passover, because they are similar in texture to chametz—even bread can be made out of their flour—so people might assume that if, for example, cornbread can be eaten on Passover, wheat or rye bread can be eaten too. This prohibition includes rice, beans and corn. This injunction was unanimously accepted by Ashkenazic Jews; many Sephardic Jews, however, continue to eat kitniyot on Passover. If you are Sephardic, speak to your rabbi to determine your family and community tradition.
The prohibition is only with regards to consumption ofkitniyot; there is no obligation, however, to destroy or sell kitniyot products before Passover.
Getting Rid of Chametz
Search and Destroy
If You Can’t Destroy it, Sell It
Preparing the Kitchen
Every part of our homes is cleaned for Passover, but we pay special attention to the kitchen, because (a) that’s where most of our chametz hangs out during the year, and (b) we will be using our kitchens to prepare our Passover food.
Dishes and Utensils
To use the microwave during Passover, use a flat, thick, microwave-safe object as a separation between the bottom of the oven and the cooking dish. When cooking or warming, the food should be covered on all sides.
Refrigerator, Freezer, Cupboards, Closets, Tables, and Counters
Tablecloths and Napkins
Cars, Garages, etc.
While shopping for Passover we must be careful that the foods we buy are not only kosher, but are also kosher for Passover—that is, chametz-free.
Starting “From Scratch”
All fruits and vegetables, as well as all kosher cuts of meat and kosher fish, are kosher for Passover, provided they have been prepared in accordance with Jewish law and have not come into contact withchametz or chametz utensils.
The prevailing custom in Ashkenazi communities is that on Passover we do not eat rice, millet, corn, mustard, legumes (beans, etc.) or food made from any of these.
Commercially Prepared Products
Today there are many kosher-for-Passover packaged foods available. However, care must be used to purchase only those packaged foods that have reliable rabbinical supervision which is valid for Passover.
Obviously, all leavened foods made from—or that contain among their ingredients—wheat, barley, rye, oats, or spelt are actual chametz and are prohibited on Passover. Examples are bread, cake, cereal, spaghetti, beer and whiskey.
Check That Medicine Cabinet!
Many medicines, sprays, and cosmetics contain chametz. Consult a competent rabbi as to which ones may be used on Passover. The same applies to pet food.
Click here to to purchase your Passover essentials from our store.
The Passover Calendar—2015
Passover Candle-Lighting Blessings
Note: Please refer to the Holiday Calendar above to determine which blessings are recited on which holiday and Shabbat nights.
Blessed are You, L‑rd our G‑d, King of the universe, who has sanctified us with His commandments, and commanded us to kindle the light of the holy Shabbat.
Blessed are You, L‑rd our G‑d, King of the universe, who has sanctified us with His commandments, and commanded us to kindle the Yom Tov light.
Blessed are You, L‑rd our G‑d, King of the universe, who has sanctified us with His commandments, and commanded us to kindle the Shabbat and Yom Tov light.
Blessed are You, L‑rd our G‑d, King of the universe, who has granted us life, sustained us, and enabled us to reach this occasion.
The Seder Ingredients
Matzah, the “Food of Faith”
The Humblest of Foods
One of the holiday’s primary obligations is to eat matzah during the Seder. It is strongly recommended to use shmurah matzah to fulfill this commandment.
Matzah is eaten three times during the Seder:
In each instance, the matzah should be eaten within 4 minutes.
How much is one ounce of Matzah?
If store-bought matzot are used, the weight of the box of matzot divided by the number of pieces shows how much matzah is the equivalent of one ounce.
Shmurah means “watched,” and it is an apt description of this matzah, the ingredients of which (the flour and water) are watched from the moment of harvesting and drawing.
The day chosen for the harvesting of the wheat is a clear, dry day. The moment it is harvested, the wheat is inspected to ensure that there is absolutely no moisture. From then on, careful watch is kept upon the grains as they are transported to the mill. The mill is meticulously inspected by rabbis and supervision professionals to ensure that every piece of equipment is absolutely clean and dry. After the wheat is milled, the flour is again guarded in its transportation to the bakery. Thus, from the moment of harvesting through the actual baking of the matzah, the flour is carefully watched to ensure against any contact with water.
The water, too, is carefully guarded to prevent any contact with wheat or other grain. It is drawn the night before the baking, and kept pure until the moment it is mixed with the flour to bake the shmurah matzah.
Also in the bakery itself, shmurah matzot are under strict supervision to avoid any possibility of leavening during the baking process. This intensive process and careful guarding gives the shmurah matzah an added infusion of faith and sanctity—in fact, as the matzah is being made, all those involved constantly repeat, “L’shem matzot mitzvah”—“We are doing this for the sake of the mitzvah of matzah.”
Shmurah matzot are round, kneaded and shaped by hand, and are similar to the matzot that were baked by the Children of Israel as they left Egypt. It is thus fitting to useshmurah matzah on each of the two Seder nights for the matzot of the Seder plate.
Click to order your own shmurah matzah.
For each of the four cups at the Seder, it is preferable to use undiluted wine. However, if needed, the wine may be diluted with grape juice. (One who cannot drink wine may use grape juice alone.)
One drinks a cup of wine four times during the Seder:
It is preferable to drink the entire cup each time. However, it is sufficient to drink only the majority of each cup.
How large a cup should be used? One that contains at least 3½ fluid ounces.
The Bitter Herbs
How much bitter herbs should one eat each time? Three-quarters of an ounce (a little more than 7 grams).
Either of two different types of bitter herbs may be used at the Seder, individually or in combination:
Click here to learn more about the bitter herbs used on the Passover seder plate.
Introduction to the Seder Plate
Preparing the items for the Seder plate requires some time. It is best to prepare all the Seder foods before the onset of the holiday, in order to avoid halachic questions.
Three matzot are placed on top of each other on a plate or napkin, and then covered. (Some also have the custom to separate the matzot from each other with interleaved plates, napkins or the like.)
The matzot are symbolic of the three castes of Jews: Priests, Levites, and Israelites. They also commemorate the three measures of fine flour that Abraham told Sarah to bake into matzah when they were visited by the three angels (Genesis 18:6).
On a practical level, three matzot are needed so that when we break the middle matzah, we are still left with two whole ones to pronounce the hamotzi blessing (as required on Shabbat and holidays).
On a cloth or plate placed above the three matzot, we place the following items:
The Shank Bone
A piece of roasted meat represents the lamb that was the special Paschal sacrifice on the eve of the exodus from Egypt, and annually, on the afternoon before Passover, in the Holy Temple.
Since we can’t offer the Paschal sacrifice in the absence of the Holy Temple, we take care to use something that is relatively dissimilar to the actual offering. Accordingly, many communities have the custom to use a roasted chicken neck or the like.
Preparation: Roast the neck on all sides over an open fire on the stove. Afterwards, some have the custom to remove the majority of the meat of the neck.
Role in the Seder: The shank bone is not eaten. After the meal it is refrigerated, and used a second time on the Seder plate the following night.
A hard-boiled egg represents the holiday offering brought in the days of the Holy Temple. The meat of this animal constituted the main part of the Passover meal.
Preparation: Boil one egg per Seder plate, and possibly more for use during the meal.
Role in the Seder: Place one egg on each plate. As soon as the actual meal is about to begin, remove the egg from the Seder plate and use during the meal.
A popular way of eating these eggs is to chop and mix them with the saltwater which was set on the table. The eggs prepared this way are then served as an appetizer before the fish.
The Bitter Herbs
Bitter herbs (maror) remind us of the bitterness of the slavery of our forefathers in Egypt. Fresh grated horseradish, romaine lettuce, and endive are the most common choices.
Preparation: This must be done before the holiday begins. Peel the raw horseradish roots, and rinse them off well.
Note: Dry the roots very carefully, since they will be eaten with the matzah later on for the korech sandwich; to avoidgebrokts, not even a drop of water should be left on the horseradish.
Next, grate the horseradish with a hand grater or electric grinder. (Whoever will be grating the horseradish will begin to shed copious tears or cough a lot. Covering the face with a cloth from the eyes downwards helps prevent inhalation of the strong, bitter odor.)
The lettuce or endive leaves must be washed, carefully checked for insects, and thoroughly dried. You can instead use just the stalks, which are easier to clean and check.
Place the horseradish on the Seder plate, on top of a few cleaned, dried leaves of romaine lettuce.
Role in the Seder: After the recital of most of the haggadah comes the ritual handwashing. Then matzah is eaten, followed by some maror, followed in turn by a sandwich of matzah and maror.
A mixture of apples, nuts and wine which resembles the mortar and brick made by the Jews when they toiled for Pharaoh.
Preparation: Shell walnuts and peel apples and chop finely. Mix together and add a small amount of wine.
Role in the Seder: This is used as a type of relish into which the maror is dipped (and then shaken off) before eating.
A non-bitter root vegetable alludes to the backbreaking work of the Jews as slaves. The Hebrew letters of the word karpas can be arranged to spell “perech samech.”
Perech means backbreaking work, and samech is numerically equivalent to 60, referring to 60 myriads, equaling 600,000, which was the number of Jewish males over 20 years of age who were enslaved in Egypt.
Preparation: Peel an onion or boiled potato. Cut off a slice and place on Seder plate. On the table, next to the Seder plate, place a small bowl of salted water.
Role in the Seder: After recital of kiddush, the family goes to the sink and ritually washes hands, but without saying the usual blessing.
Then the head of the household cuts a small piece of the root vegetable used, dips it in saltwater, and gives each person at the table a very small piece over which they say the appropriate blessing. Care should be taken that each person eats less than 17 grams (about ½ ounce).
The lettuce symbolizes the bitter enslavement of our fathers in Egypt. The leaves of romaine lettuce are not bitter, but the stem, when left to grow in the ground, turns hard and bitter.
So it was with our enslavement in Egypt. At first the deceitful approach of Pharaoh was soft and sensible, and the work was done voluntarily and even for pay. Gradually, it evolved into forced and cruel labor.
Preparation: Romaine lettuce is often very sandy. Wash each of the leaves separately, checking very carefully for insects. (Pat gently with a towel and let sit until completely dry, so that there will be no moisture to come in contact with the matzah.)
Depending on how much romaine lettuce is needed, it can take several hours to prepare. This task should be completed before candle-lighting time on the first night. Prepare enough leaves for both nights and store in the refrigerator. Soaking of the romaine leaves may not be done on the holiday.
Role in the Seder: The lettuce is used in conjunction with horseradish. It is used when eating the maror and when eating the matzah-and-maror sandwich.
Place the leaves in two piles on the Seder plate, one under the maror and one separately at the bottom.
Keep a stack of extra cleaned leaves handy in the refrigerator in case additional leaves are needed.
The Seder Service in a Nutshell
In Our Forefathers’ Footsteps
At the Seder, every person should see himself as if he were going out of Egypt. Beginning with our Patriarchs, Abraham, Isaac and Jacob, we recount the Jewish people’s descent into Egypt and recall their suffering and persecution. We are with them as G‑d sends the Ten Plagues to punish Pharaoh and his nation, and follow along as they leave Egypt and cross the Sea of Reeds. We witness the miraculous hand of G‑d as the waters part to allow the Israelites to pass, then return to inundate the Egyptian legions.
The Seder service begins with the recitation of kiddush, proclaiming the holiness of the holiday. This is done over a cup of wine, the first of the four cups we will drink (while reclining) at the Seder.
The Four Cups of Wine
Why four cups? The Torah uses four expressions of freedom or deliverance in connection with our liberation from Egypt (see Exodus 6:6–7). Also, the Children of Israel had four great merits even while in exile: (1) They did not change their Hebrew names; (2) they continued to speak their own language, Hebrew; (3) they remained highly moral; (4) they remained loyal to one another.
Wine is used because it is a symbol of joy and happiness.
Why We Recline
When drinking the four cups and eating the matzah, we lean on our left side to accentuate the fact that we are free people. In ancient times only free people had the luxury of reclining while eating.
We wash our hands in the usual, ritually prescribed manner as is done before a meal, but without the customary blessing.
The next step in the Seder, Karpas, requires dipping food into water, which in turn mandates, according to Jewish law, that either the food be eaten with a utensil or that one’s hands be purified by washing. On the Seder eve we choose the less common observance to arouse the child’s curiosity.
A small piece of onion or boiled potato is dipped into saltwater and eaten (after reciting the blessing over vegetables).
Dipping the karpas in saltwater is an act of pleasure and freedom, which further arouses the child’s curiosity.
The Hebrew word karpas, when read backwards, alludes to the backbreaking labor performed by the 600,000 Jews in Egypt. [Samech has the numerical equivalent of 60 (representing 60 times 10,000), while the last three Hebrew letters spell perech, hard work.]
The saltwater represents the tears of our ancestors in Egypt.
Yachatz—Breaking the Matzah
The middle matzah on the Seder plate is broken in two. The larger part is put aside for later use as the afikoman. This unusual action not only attracts the child’s attention once again, but also recalls G‑d’s splitting of the Sea of Reeds to allow the Children of Israel to cross on dry land. The smaller part of the middle matzah is returned to the Seder plate. This broken middle matzah symbolizes humility, and will be eaten later as the “bread of poverty.”
At this point, the poor are invited to join the Seder. The Seder tray is moved aside, a second cup of wine is poured, and the child, who by now is bursting with curiosity, asks the time-honored question: “Mah nishtanah ha-lailah hazeh mikol ha-leilot? Why is this night different from all other nights?” Why only matzah? Why the dipping? Why the bitter herbs? Why are we relaxing and leaning on cushions as if we were kings?
The child’s questioning triggers one of the most significant mitzvot of Passover, which is the highlight of the Seder ceremony: the haggadah, telling the story of the Exodus from Egypt. The answer includes a brief review of history, a description of the suffering imposed upon the Israelites, a listing of the plagues visited on the Egyptians, and an enumeration of the miracles performed by the Almighty for the redemption of His people.
Rochtzah—Washing Before the Meal
After concluding the first part of the haggadah by drinking the second cup of wine (while reclining), the hands are washed again, this time with the customary blessings, as is usually done before eating bread.
Motzi Matzah—We Eat the Matzah
Taking hold of the three matzot (with the broken one between the two whole ones), recite the customary blessing before bread. Then, letting the bottom matzah drop back onto the plate, and holding the top whole matzah with the broken middle one, recite the special blessing “al achilat matzah.” Then break at least one ounce from each matzah and eat the two pieces together, while reclining.
Maror—the Bitter Herbs
Take at least one ounce of the bitter herbs. Dip it in the charoset, then shake the latter off and make the blessing “al achilat maror.” Eat without reclining.
In keeping with the custom instituted by Hillel, the great Talmudic sage, a sandwich of matzah and maror is eaten. Break off two pieces of the bottom matzah, which together should be at least one ounce. Again, take at least one ounce of bitter herbs and dip them in the charoset. Place this between the two pieces of matzah, say “kein asah Hillel . . .” and eat the sandwich while reclining.
Shulchan Orech—the Feast
The holiday meal is now served. We begin the meal with a hard-boiled egg dipped into saltwater.
A rabbi was once asked why Jews eat eggs on Passover. “Because eggs symbolize the Jew,” the rabbi answered. “The more an egg is burned or boiled, the harder it gets.”
Note: The chicken neck is not eaten at the Seder.
Tzafun—Out of Hiding
After the meal, the half-matzah which had been “hidden,” set aside for the afikoman(“dessert”), is taken out and eaten. It symbolizes the Paschal lamb, which was eaten at the end of the meal.
Everyone should eat at least 1½ ounces of matzah, reclining, before midnight. After eating the afikoman, we do not eat or drink anything except for the two remaining cups of wine.
Berach—Blessings After the Meal
A third cup of wine is filled and Grace is recited. After the Grace we recite the blessing over wine and drink the third cup while reclining.
Now we fill the cup of Elijah and our own cups with wine. We open the door and recite the passage which is an invitation to the Prophet Elijah, the harbinger of the coming of Moshiach, our righteous Messiah.
Hallel—Songs of Praise
At this point, having recognized the Almighty and His unique guidance of the Jewish people, we go still further and sing His praises as L‑rd of the entire universe.
After reciting the Hallel, we again recite the blessing over wine and drink the fourth cup, reclining.
Having carried out the Seder service properly, we are sure that it has been well received by the Almighty. We then say “Leshanah haba’ah bee-rushalayim—Next year in Jerusalem.”