Passover is a time for storytelling. One of the main purposes of the holiday is to allow one generation to tell the next generation the story of how we came out of Egypt and journeyed from slavery to freedom. There are many children’s books that engage young minds by going beyond the telling found in the traditional Passover haggadah. In choosing among the possible additions the Seder, we have focused on books that celebrate the diversity of Jewish families and those that introduce the themes of Passover in new or particularly engaging ways:
A relatively newcomer to the Passover scene is the colorfully appealing Afikomen Mambo, by Joe Black and illustrated by Linda Prater. Sold together with the book is a CD with performance by Black, who is well known for his music. Geared to the 3–7 set, this playful combination of illustration and song, do exactly what the Afikomen is meant to do — pique the interest and engagement of the younger set so they stay awake until the end of the Seder. Somewhat puzzling is the plethora of children and the paucity of adults seated around the table. From the looks of it, one set of parents has invited a whole brood of young ones to join in the Passover fun. But at least everyone looks happy doing the Afiokmen Mambo.
The theme of grandparents passing on traditions to grandchildren is a familiar part of Passover; less familiar is the twist it takes in Abuelita’s Secret Matzahs, by Sandy Eisenberg Sasso and illustrated by Diana Bryer. Jacob loves to prepare for Easter with his grandmother, but one day she tells him a secret. Like many others whose Jewish ancestors who were forced to convert to Catholicism in Spain in the 14th and 15th centuries, this family of anusim continued to practice Judaism their Judaism in secret. For the 4–8 set, this is a wonderful introduction to an element of Jewish history that still plays out today. We love that this story brings attention to the stories of individuals who are now, after hundreds of years, finding their way back to their Jewish heritage.
Mindy Avra Portnoy’s A Tale of Two Seders, also offers a different take on the classic family themes of the holiday. The story follows a little girl who after her parents divorce spends one Seder at her mother’s and one at her fathers. Over the years the Seders vary and as Valeria Cis’s illustrations highlight how the people attending the two Seders are themselves varied. Adding to our sense of possibilities are the four recipes for charoset that are included. This book acknowledges the difficulties that the young protagonist faces, without presenting her situation as a tragedy.
The diversity of Passover observances around the world take center stage in two different celebrations of global Jewish life. From the National Geographic Holidays Around the World series comes Celebrate Passover and from Tami Lehman-Wilzig, Passover Around the World. As one expects from National Geographic, there are bold, beautiful photos depicting Jews from Africa to China, from Budapest to Ohio. Lehman-Wilzig’s book moves from place to place as it goes through the Seder, beginning in America and ending in Morroco; the journey is depicted in softly colored illustrations by Elizabeth Wolf.
Elements of the Exodus story can be frightening for children ages 4–8, but in this telling of a traditional tale, facing fears pays off. Nachson, Who Was Afraid to Swim: A Passover Story, by Deborah Bodin Cohen and illustrated by Jago, is a retelling of the rabbinic story of Nachshon ben Aminadav, who had to wade into the Red Sea until the water was up to his neck, in order to make the waters part and let the Israelites to escape the Egyptians on dry land. In the gentle illustrations, the characters’ features and skin tones blend and shift with the background, giving the book warmth and no clear racial focus.
Children ages 9–12 who are reading on their own may enjoy Private Joel and the Swell Mountain Seder, by Bryna J. Fireside and illustrated by Shawn Costello. Set in the Civil War, it tells the story of how Union soldiers improvise to make their Seder happen, even in the midst of a war. While not raising the possibility that there are Jews with dark skin and of African decent, the story does highlight the parallels between the African American experience of slavery and the ancient Israelite experience. The book shines a light on the possibility of sharing stories and traditions.
Charoset is the star of the seder plate. Amidst the parsley leafs and lamb shanks, this sweet sticky treat teases and tantalizes as we make our way through the story telling. Charoset recalls the mortar used by the Israelites when they were slaves. Jews, spread over the four corner of the earth, and brought the story of the Exodus and the celebration of Passover to every land.
With time, the recipes for Charoset reflected local ingredients and tastes. Whether you make one, two or all of the seven classic and modern recipes we have collected, we doubt that you will be able to wait until the seder to taste these outstanding Charoset!
Uganda: Tziporah Sizomu’s Charoset Recipe
Tziporah Sizomu is a leader in the Abayudaya community in Uganda. Passover is an especially meaningful holiday for the Abayudaya. Her husband Gershom is the community rabbi and Tziporah is responsible for the Shabbat and holiday meals that are eaten together by the Abayudaya as a community. Apples are expensive, as they must be imported from South Africa, while peanuts, known as groundnuts, are local to Uganda. This Charoset makes a fabulous spread for Matzah all week long! (Note: peanuts are legumes and there are some Jews who do not eat them during Passover. They can be replaced them with cashews.)
4 cups roasted peanuts
3 apples, chopped fine
2 bananas, chopped into small pieces
1/2 cup honey
1/2 cup sweet wine
Grind the peanuts in a blender and place them in a medium-sized bowl. Rural Ugandans use a mortar and pestle. They don’t have blenders as very few have electricity.
Mix with the chopped apples and bananas.
Add the wine and stir.
Add the honey and mix everything together. (If it isn’t thick enough, add more peanuts)
Syria: Meil Family Recipe, Charoset Halebieh
Originally from Philadelphia, Heather and Jason Meil have been living in the Bay Area for the past 10 years and are active members at Oakland’s Temple Sinai. This recipe was passed down from Jason’s great-grandmother, Jammila Dweck Marcus who was born in Allepo, Syria to his grandmother, Leah (born in the Sudan) to his mother, Joan. It has been in the family for generations and makes an appearance yearly at the Meil seder.
3 pounds pitted dates
1 cup sweet red wine
1 t ground cinnamon (optional)
1 cup chopped walnuts (optional)
Put the dates in a medium saucepan with enough water to cover.
Bring to a boil, lower the heat and simmer.
Stir frequently, until the dates are soft.
Pass the date mixture through a strainer or a rotary grader. A food processor may also be used.
Before serving, add the wine, cinnamon and walnuts and mix thoroughly.
Greece: Traditional Greek Recipe
Sarah Aroeste’s familial roots in Greece trace all the way back to the expulsion of Jews from Spain. A vocal artist, she has dedicated her career to modernizing Ladino classics and creating new music that captures the vibrancy of the Sephardic experience. For Passover, she draws on traditional Greek customs and makes this fruity recipe that gets its punch from a variety of spices.
1 cup black currants, finely chopped
1 cup raisins, finely chopped
1 cup dates, finely chopped and then mashed (if they are very dry soak them in boiling water for 10 minutes)
Pinch of grated orange rind
Cinnamon, allspice, cloves, nutmeg to taste
Sweet red wine
Chop all the ingredients as fine as possible.
Mash them into a paste in a mortar and pestle. Or briefly process in food processor.
Moisten as necessary with the red wine.
Makes 3 cups
Guatemala, Two Ways: Modern Twist
The members of Adat Shalom, Guatemala’s only Reform community have created a unique take on Charoset. It was a big hit at last year’s seder in Guatemala City and it will be at yours too.
4 apples, peeled, cored, and finely chopped
1/2 cup sweet red wine (such as Manischewitz)
1 1/2 teaspoons ground cinnamon
3 tablespoon maple syrup
5 oz of refried red beans
4 oz of chopped almonds
Chop the apples by hand as finely as possible and press them with a fork.
Add the rest of the ingredients. mixing everything well.
Beans should be added at the end, depending on how juicy the apple is so that the charoset thicken.
After plating, add a little of the almonds as decoration.
Brenda Rosenbaum’s Charoset
Brenda Rosenbaum, is the founder of Mayan Hands. She grew up in Guatemala and left as a young adult due to the civil war. Her family is half Ashkenazi and half Sephardic. Her mother lives in Guatemala City and this is her recipe. This recipe came via Ilana Schatz of Fair Trade Judaica.
1 pound dates
2 granny smith apples
1 cup chopped nuts (macadamia nuts are native to Guatemala)
Soak dates in hot water for a few hours.
Drain the dates but put them in the food processor but don’t process them completely, leave some chunks in it.
Peal and cut apples into one inch chunks.
Put apple pieces in pan, and bring to boil with a bit of water. Simmer until they become puree.
Mix dates and apples.
Add cinnamon to taste, sweet wine.
Just prior to serving add chopped nuts.
Cuba: Mango and Pineapple Charoset Balls
For Jennifer “The Cuban Reuben” Stempel blogging about food allows her to explore her twin Jewish and Cuban heritages. This Cuban Charoset is her own invention inspired by the island flavors that influence so much of her cooking. While most Charoset is served as a paste, Stempel drew on the Sephardic tradition of making Charoset into small balls for this unique take on a classic dish.
5oz dried unsweetened mango, coarsely chopped
8oz dried unsweetened pineapple, coarsely chopped
½ cup almond slivers, toasted
2 cups shredded coconut, toasted and separated
In a small bowl, soak the mango in hot water for ½ hour.
Drain well, and add to a food processor. Add pineapple, almonds, and 1 cup of the coconut to the mango in the food processor, and pulse only until the mixture starts to form a ball. There should still be some visible chunks.
Form the mixture into bite-sized balls, and set atop a pan lined with wax paper.
In a small bowl, add the last cup of shredded coconut. Roll the balls in the coconut until they are lightly coated, and return them to the wax paper.
Refrigerate the balls for 1 hour or until set.
United States: Rabbi Ruth’s Charoset Recipe
One of the joys of Jewish life in America is the diversity not only of the community but also of the ingredients from around the world that are at our fingertips. This recipe draws on traditional as well as exotic flavors. Sweet with a touch of the sour with a red tinge which reminds us of the mixed emotions with which we greet our freedom, always recalling the hard work and suffering that preceded the Exodus.
1 cup dried figs
1 cup dried apricots
1 cup roasted hazelnuts
1 large or 2 small whole blood oranges
2 tablespoons pomegranate molasses (available at Middle Eastern markets)
Additional orange juice as needed
Cut blood oranges into quarters or chunks depending on size.
Place all the ingredients except the orange juice in food processor
Pulse until mixture resembles a paste.
If mixture is too dry add a tablespoon of additional orange juice and pulse again.
Repeat until the mixture is moist.
For Adat Israel in Guatemala City, Passover is a special celebration. We are a community with 30 members, with Rabbi Elyse Goldstein who is our rabbi. We all feel like going out from Egypt being released and we are not slaves any more. The first step is to gather the money. We have to buy our matzah in Guatemala there is only one store where we can buy it, so we wait until they have the price. We also have matzah ball mix and Passover cake from Canada. Delicious!!
The menu is important. This year we want salmon and we will try to extend our budget to get it, but if we cannot afford it, we will have tilapia, which is also a good fish. The ladies from the community share the work in the kitchen. One cooks the main dish, another with the side dishes, another the soup, another the dessert and another the elements for the keara, the seder plate. Someone is in charge of the haroset. Last year we made a special Guatemalan version with apple, wine, honey, almonds and red beans! It was a big hit.
All the cleaning tasks are also distributed among the members. Two of us have to clean the windows, another two the floor, the stairs, the bathrooms, the rugs, the kitchen. Too much work to do, but together as a big family, we get done quickly and efficiently.
We know that in the blink of an eye, the holiday will be with us, Nisan 14. The first night we celebrate Pesach in our own houses, with our families and some friend that want to share with us the ceremony. The second night, Nisan 15, we celebrate it with the whole community and many friends. Some of them live in Guatemala and work for the embassies, others are visitors. We don’t close our doors. Everybody that wants to share with us that special occasion is invited and welcome.
For the seder we follow an adaptation for Latin America Una noche de Libertad de Mishael Zion y Noam Zion, a beautiful book full of color and music.
The great night finally comes. We wait for our members, our visitors and we set the tables as beautiful as we can.
Last year we added one new element, Miriam’s cup, suggested by a dearly friend of our community. After a special blessing all the women take a sip of water from that cup.
For Adat Israel this celebration has a very special meaning. We are Jews by choice. In our past there was too much slavery, full of deceit, lies and false hopes. Now that we are Jews we feel really liberated. We are still walking with the help of God and our beloved Rabbi Elyse. If you are in the neighborhood, we hope you will come and join us!
For more about Passover around the world visit bechollashon.org
This modern Passover Miracle story is perfect for sharing with friends and family at your Seder.
At Passover, every person is supposed to feel as though he himself left Egypt. For me and the Jewish community of Uganda, we do not need to imagine. In our lifetime, we were rescued from ‘slavery’ and saved by divine intervention in order to celebrate.
When Field Marshal Iddi Amin Dada took power in Uganda by way of the gun in 1971, he outlawed Judaism and confiscated our synagogues and most of the Hebrew books. Practice of Judaism was punishable by death. He was a modern day Pharaoh. He gave the community two alternatives, either to convert to Islam or Christianity, or remain unaffiliated. He murdered anyone suspected of opposing his rule and judicial executions were the order of the time. Many Abayudaya feared for their lives and converted to the two majority religions, Islam and Christianity. However, things did not go well for the Christians either. The Archbishop of the Church of Uganda was run over by army trucks in a stage-managed accident; and the chief Justice, who was also Christian, was shot dead on Amin’s orders.
Growing up during this era was a hard pill to swallow. Adults and children would shout insults at Jews and no one did anything to stop them. We were not permitted to wear any Jewish symbols including kippot. Nor were we allowed to appear anywhere near the synagogue premises. We dared only to pray and learn under the cover of the night in our bedrooms. My father, Rabbi Yondav Keki, was caught studying Torah in the Sukkah that he had built in the back yard of our house and only survived after the arresting officer demanded a bribe. Three leaders of the community, including Yaakov Were and Yaakov Kasakya, were arrested and tortured for collecting iron sheets that had been blown off the roof of the Moses Synagogue in Nabugoya.
In that same year when a hijacked plane full of Jews was held at Entebbe by Palestinian terrorists with the permission of Amin, a fast was secretly declared and silent prayers were conducted, each family praying in their bedrooms. The daring rescue of the hostages gave hope to community members that soon or later Amin would go.
This came to pass on Wednesday 11, April 1979, corresponding to 14 Nisan, 5739, Erev Pesach when the new Government, comprised of Ugandan rebels and Tanzanian troupes, declared freedom of worship. This was considered a miracle from above and was celebrated in a special style. More than four cups of 80% proof Uganda banana wine were served making everyone excessively happy by the end of the Seder. No more than 300 of the nearly 3,000 earlier members remained steadfast and loyal to Judaism, which makes me think that had Amin’s regime continued for another five years, the community would not have survived.
Passover remains a special moment for all us. I will always remember my first Seder ever. It is amazing that the reign of terror ended and that freedom of worship was reinstated at the season of freedom. Each year as the community grows, Passover is the moment that we celebrate both our ancient and modern freedom. With the help of Jews from around the world the synagogue that was destroyed is being rebuilt to be better and stronger than ever and the numbers of our community have nearly returned to their earlier size. That Uganda would have been a Jewish state had Herzl’s proposal been successful, that the hijackers chose Entebbe airport as their final resting place, and that Amin like Pharoah was humiliated on the Eve of Pesach could not have simply been a mere coincidence. It was our Passover miracle.
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