Wisdom From The Passover Kitchen

Folding chairs lined the hallway like dutiful soldiers in expectation of arriving guests. Unfamiliar, dusty boxes of pots and china were stacked high, their contents waiting to make their annual appearance on the dining room table. As a child, the anticipation during those momentous days leading up to Passover was palpable. I couldn’t help but sense the urgency—something big was imminent and I wanted to be a part of it. Fortunately for me, my mother was adept at putting me to work, getting me involved in the preparations, and effectively igniting a spark in me to experience the excitement of the holiday. As a parent, I’ve realized the mitzvah(commandment) of educating my children about the story of the Exodus from Egypt begins earlier, not at the Seder, but before, in the kitchen.

Children learn experientially—and so do adults. They need to engage all of their senses to really internalize a concept or lesson. That’s why we hold up the shank bone, the matzah, and the bitter herbs: our seders come complete with props and visual aids! How do we pass on our traditions and customs in a way that is meaningfully relevant to the next generation? It happens first by inviting them to take part in the preparations and cooking, fostering a feeling of being invested in the holiday experience. That is what makes Passover real for them. Meaningful conversations begin while peeling apples, chopping nuts, or rolling matzah balls.

There are many jobs that are perfect for this purpose and are appropriate for a wide range of ages. Here are few suggestions:

Making Charoset. As a child, I thought making charoset was an all-day process. Peeling, coring, and chopping the apples took forever. Chopping nuts in our little manual glass jar chopper was such hard work for a little one that by the time I finished, I felt as though I were enslaved in Egypt too! Truth be told, it was the perfect job. It kept me busy for a long time and I felt very accomplished afterward. Come Seder night, I was incredibly proud to pass around the charoset I made myself. Safety Tip: For younger children for whom sharp knives are inappropriate, an old-fashioned hand-held chopper and a large chopping bowl are the way to go.

Peeling hardboiled eggs. All kids think this is fun. I have no idea why, but they do…so teach them how and let them.

Setting the table. There are many more things to prepare on the Seder table than for a regular meal: assembling Haggadahs, pillows for reclining, salt water, and preparing the Seder plate all take time. If your children are creative, they can create pretty folded napkins or handmade place cards. Both are fantastic craft projects for artistic kids.

Cooking and Baking. For older kids who are able to follow a recipe (or interested in learning), this is a great opportunity to teach them basic lessons in cooking and baking. I still remember being called over to help taste and season a simmering dish; and it was in my mother’s Passover kitchen that I learned how to beat egg whites into “stiff peaks” for baking Passover sponge cakes.

No matter how you enlist your children, the real secret to getting them involved is by showing your own interest and excitement. When your kids see you enjoying yourself and getting into the spirit, then they will follow suit and reflect that joy into your home. If you are new to making charoset, here is a basic recipe:

{Traditional Ashkenazi Charoset

Ingredients:

3 medium Gala or Fuji apples, peeled, cored, and finely chopped

1  1/2 cups walnut halves, lightly toasted, cooled, and finely chopped

1/2 cup sweet red wine such as Extra Heavy Malaga or Concord Grape, or more to taste

1  1/2 teaspoons ground cinnamon

A few teaspoons of sugar, as needed

Directions:

In a large bowl, combine apples, walnuts, wine, and cinnamon together. Use a hand chopper to create mortar-like consistency. It should have some texture (not smooth). Alternatively, this can be done by pulsing everything together in a food processor. Season to taste with a little sugar or more wine as needed.

Cook’s Note: Can be made up to a day in advance and stored in refrigerator. 

Naomi Ross is a cooking instructor and food writer based in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. Her first cookbook, The Giving Table, was released in December 2022.  Follow her at @naomirosscooks on Instagram/FB/TikTok or visit NaomiRossCooks.com.