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Preparing the Seder
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The Seder Table
![[MATZAH]](http://chabadnj.org/UserFiles/1Matzah.jpg)
Three whole matzahs for the Seder plate, at least two per person preferably hand-made Shmurah matzah.
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![[WINE]](http://chabadnj.org/UserFiles/1Wine.jpg)
Four cups per person, at least 3.5 oz. per cup.
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![[SALT WATER]](http://chabadnj.org/UserFiles/SaltWater.jpg)
in which to dip the Karpas and hard-boiled egg. |
The Seder Plate
![[BEITZA]](http://chabadnj.org/UserFiles/Beitza.jpg)
A hard-boiled egg. Represents the sacrifice offered in the Holy Temple on Festivals. Also, a symbol of the birth of the Jewish nation.
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![[Z'ROA]](http://chabadnj.org/UserFiles/Zroa.jpg)
A shankbone or chicken neck, roasted or boiled, with most of the meat removed. Symbolizes the Pascal sacrifice offered on the eve of the Exodus.
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![[MAROR]](http://chabadnj.org/UserFiles/1Maror.jpg)
Bitter herbs; usually, horseradish and/or Romaine lettuce stalks.
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![[KARPAS]](http://chabadnj.org/UserFiles/Karpas.jpg)
A vegetable; customarily, a piece of fresh parsley, raw onion, or boiled potato.
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![[CHAROSET]](http://chabadnj.org/UserFiles/Charoset.jpg)
A finely blended mixture of apples, pears, walnuts, and a small amount of red wine; symbolic of the mortar used by Israelite bricklayers enslaved in Egypt.
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![[CHAZERET]](http://chabadnj.org/UserFiles/Chazeret.jpg)
More bitter herbs, to be used for the "sandwich" during the Seder. |
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