What makes this Passover different from all other Passovers? It’s the first one where I’m making my own seder while combining the traditions I grew up experiencing with someone else and his own traditions.
I feel like this is the type of thing we all think about and wonder as kids (ok maybe just those of us who grew up with the Orthodox upbringing): when we get married, what traditions will our husbands have? Will we stand united, stay separate but equal or be dissolved into one another?
My husband and I have a fun mix of Ashekenazi and Spehardi between us; it’s cause for all kinds of different foods and we like to be multicultural about it. Now that it’s Pessach, we’re learning new customs, foods and Ma Nishtana languages from each other.
For example, one of the staples of the seder is the haroset; the ugly but yummy dip we use to remember the bricks our forefathers built in Egypt. Ashkenazi haroset is usually constructed from apples, walnuts, sugar, honey, cinnamon, sweet red wine. Sephardi charoset is more focused on dates, raisins, apples, and some kind of nut. That is why we will have two different charosets at our seder table this year.
Can you guess which is which?
I have never been a fan of Ashkenazi charoset. It’s kind of awkward to me and looks like chopped liver, another Ashkenazi food I try to avoid. In my house growing up, we all fought over the amazing, sweet pasty charoset my Sephardi grandmother prepared for us. Every year the amount she made grew, and every year, it seemed more like there was not enough.
Well, I replicated it this year and I can proudly say that my Polish husband fell in love with it instantly… although, to be fair, he has decided to have his mum’s version at the seder because it wouldn’t be the same for him without it.
Pessach is definitely my favorite food holiday and it’s probably in the number one spot for all-time favorite holiday. I feel honored to be cooking the dishes my grandmother spent years serving us, carrying on traditions… and even picking up new ones.