The Ancient Passover - The Ancient Passover the food of passover 11 In the Ancient Passover the ceremonial

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  • The

    Ancient Passover

  • Anna S. Jackson April 2008 - Version 1 EvangelismStuff.com

    The

    Ancient Passover

  • Table of Contents

    Introduction ..................................................................7

    The Food of Passover .................................................11

    Grocery List ................................................................ 24

    Count Down Checklist ........................................... 26

    Supplies List ............................................................... 28

    Leader’s Haggadah .....................................................30

    Instructions on making Guest Haggadahs ......... 65

    Guest Haggadah .........................................................67 (This section is numbered separately.)

    More Resources ..........................................................87

  • Introduction

    INTRODUCTION

    My husband and I attended our first Passover meal in 1991. It was one conducted by my uncle, Dr. Thomas Lawson, who was also a professor at the Bible college we were attending.

    He had attempted, through historical study, to strip all elements out of the Passover meal that we know were not added until after the destruction of the Temple in 70 AD. In other words, he tried to produce a Passover meal that was closer to it’s original form. And also closer to duplicating the one that Messiah would have eaten with his disciples. This is why we call it an “Ancient Passover”—in contrast to a “Modern Passover.”

    For example, in a modern Passover, the central element... namely the Passover lamb... has been removed. We believe that by putting it back

  • The Ancient Passover the food of passover

    into it’s proper place, we are able to more fully experience what God is trying to teach through this meal.

    The fact that the “Ancient Passover” is not celebrated today means that we have to end up writing our own Haggadah... hence this book. And I’m sure our Haggadah would not be Rabbi approved, since the beauty of the Passover meal is found in the way that so many aspects of it were fulfilled in the life, sacrifice, and resurrection of our Master and Messiah, Jesus (Yeshua in Hebrew).

    When we attended that first Passover meal, we were so moved that we began to make Passover a central part of our celebration leading up to Resurrection Sunday. We would have a Passover meal in our home the Thursday night prior, and each year it seemed to deepen in value.

    Over the years, we have had small Passovers, and enormous Passovers... and sadly, on a few years we’ve had no Passover at all.

    We’ve even had Passovers where we, and all our guests, dressed in bible costumes to make the night feel more authentic. And from time to time we have included a foot washing ceremony in remembrance of our Lord washing the feet of the disciples that night.

    This book has been many years in the making. Lots of what you’ll read here I’ve typed from my little

    scrawled notes gathered from various places. But I hope that some of it makes sense, and will help you along. If you find anything unclear, please contact me through our EvangelismStuff.com website, and I’ll try to get back with you as quickly as I can. (And also, because this is self-edited, I’d love to know about any mistakes you find... so I can correct them in future versions.)

    My prayer is that the Ancient Passover will deepen your experience with the Lord, and make Resurrection Sunday come alive for you in a way you’ve never imagined.

    God Bless, Anna

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    The Ancient Passover the food of passover

    11

    In the Ancient Passover the ceremonial foods were not used for ceremony alone, but were also the substance of the meal. That means that this meal will consist mainly of roasted lamb, matzah, an apple/nut mixture called kharoset, and bitter herbs. We suggest you also offer small quantities of some other foods that would have been commonly found in the Holy Land at the time Messiah sat down to his last Passover supper with his disciples.

    In each section, we will first determine how much of that particular ingredient you will need to buy. Secondly we will give you some tips on that particular item. And finally we will give you the

    The

    Food of PaSSOVER

  • 12

    The Ancient Passover the food of passover

    13

    cooking or preparation instructions.

    At the end of this “chapter” you will find a comprehensive grocery list, where you can fill in the amounts you determined in each of the following sections.

    Lamb

    How mucH?

    No. of Children _____ x 0.50 = _____ No. of Adults _____ x 1.00 = + _____

    TOTAL Pounds of Lamb = _____

    Tips

    You can buy the lamb early and freeze it. Take it out of the freezer and put it into the fridge to begin to thaw on Monday—if you’re having Passover on Friday, (or on Sunday—if you’re having Passover on Thursday). This is the big dollar area of your meal.

    Lamb Recipe

    INGREDIENTS 7-8 lbs leg of lamb 1 tsp rosemary, dried, crumbled (be sure not to use fresh rosemary, except perhaps as a garnish,

    because it’s flavor is not robust enough to stand up against the lamb) 1 1/2 tsp salt 1/4 tsp pepper (fresh ground if possible)jnnbn 1/4 cup butter (or a little cooking oil)

    PROCEDURE Remove the lamb from the refrigerator 1

    hour before roasting. Preheat the oven to 350 deg. F. Remove the “fell” (papery membrane) Trim all but a thin layer of fat from the

    lamb, and make small slits over the surface of the meat. Insert the some of the rosemary into these slits.

    Brush the butter (or cooking oil), and rub more rosemary, the salt, and the pepper into the meat.

    Place the lamb, fat side up, on a roasting rack in a large, shallow roasting pan.

    Roast at 350 deg. F for 30 minutes per pound, or until a properly-placed meat thermometer reads 170 deg. F.

    Let the meat cool for about 10 minutes, then cut it into cubes to make the meat easier to eat with your hands... we don’t use silverware at an Ancient Passover.

    1.

    2. 3. 4.

    5.

    6.

    7.

    8.

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    The Ancient Passover the food of passover

    15

    biTTeR HeRbs Bitter herbs, or maror, are any leafy green vegetable with a slightly “bitter” taste, torn up into bite-sized pieces.

    How mucH?

    No. of Children _____ x 2 = _____ No. of Adults _____ x 2 = + _____

    TOTAL Pieces of Bitter Herbs = _____

    Tips

    For the bitter herbs I suggest raw kale, mustard greens, collard greens or some other leafy green that is not very pleasant to eat by itself. If you’d rather go easy on your guests, you may wish to use red leaf lettuce or endive—but neither one has the “bitter” taste that’s essential to the meaning of this Passover symbol.

    As you tear up the leafy greens, each piece should be no larger than the palm of your hand.

    In modern Passovers horseradish is used as the bitter herb. We’ve decided not to use it for two reasons. First, while some might call horseradish “bitter” it is probably more rightly classified as “spicy,” or “hot.” Secondly, the scriptures specify a

    bitter “herb,” but horseradish is not an herb—it is a root.

    The use of horseradish is probably what caused karpas (parsley) to be added to the modern Seder. In the Seder meal, the child asks, “On all other nights we don’t dip our vegetables even once. Why on this night do we dip them twice?” Because it is nearly impossible to “dip” horseradish paste into salt water, this necessitated the addition of another vegetable to the meal. (They use a piece of matzah to help them “dip” the horseradish into the kharoset).

    biTTeR HeRbs Recipe

    INGREDIENTS bitter leafy greens (such as kale, mustard greens, or collard greens)

    PROCEDURE Tear leaves into pieces about the size of the

    palm of an adult’s hand… this does not have to be exact.

    1.

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    The Ancient Passover the food of passover

    1�

    KHaRoseT Kharoset is a mixture of shredded apples, chopped walnuts, and a little bit of grape juice. (It is meant to turn brown, so don’t add lemon juice)

    appLes - How many?

    No. of Children _____ x 0.50 = _____ No. of Adults _____ x 0.75 = + _____

    TOTAL Number of Apples = _____

    appLes - Tips

    Buy firm apples. Stay away from Red Delicious and Yellow Delicious, which are too “mushy” in texture. Try to buy equal numbers of tart apples (like Granny Smith) and sweet apples (like Wine Sap and Rome). Don’t buy all Granny Smith, or your kharoset will be too pale in color—it won’t turn brown as fast as it should .

    You’ll have to peel, core and grate the apples. This can be very time consuming. Now I use a special apple coring tool that has a crank. You spin the crank, the peel comes off and the core is cut out. Then I put the remaining apple into a food processor… it’s much faster than back when I grated them by hand… especially if you’re serving 20 people!!

    waLnuTs - How mucH?

    No. of Children _____ x 0.10 = _____ No. of Adults _____ x 0.25 = + _____

    TOTAL Cups of Walnuts = _