PASSOVER page 106
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nor'; nal.13=
Kosher for Passover
in specially marked packages by Rabbi Don Yoel Levy.
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as in Hebrew. "Th those who found
the afikomen, we sometimes gave
sweets, but never money.
"It was common for Turkish \
Jews to boil eggs a long time in
the outer brown skins of onions,
huevos enhmenadas," he recalls.
"This imparted a distinct flavor
and turned the whites of the eggs
brown, representing our over-
worked people during their ar-
duous days of slavery. In lieu of
the roasted shankbone, we used
chicken neck. Her mother's fam-
ily, originally from Spain, ate rice
during Passover. Her father's
people who were villagers,
"wouldn't hear of it." Among Han-
nah's recollections: The first-born
was given the symbolic egg and
chicken leg from the ceremonial
seder plate to eat the next morn-
ing. She fondly remembers an-
other custom popular among
Moroccans—Mimoona.
"Mimoona is a joyous celebra-
tion at the conclusion of Passover,
when one can break bread again.
We would sing in the streets, go
from friend to friend, neighbor to
neighbor, partaking of holiday
specialties. The door is open," she
says, "and all kinds of sweets,
cookies and cakes, are served,
with mint tea, to signify good
health. Mofleta, a delicacy ac-
companied by butter, honey or
' jelly is typical."
My daughter-in-law Etty's
mother, with ancestral roots in
Turkey, blends a few Ashkenazi
traditions into her Sephardic
seder. "For a long time, she has
served gefilte fish, the recipe
learned from an acquaintance,"
Etty relates. "Unlike most of her
relatives, for the Maror she uses
a piece of horseradish. Wonder-
ful are meatballs with nuts inside
and celery. My mother serves too
much, too much food.
"Something I haven't seen
here—when the leader spills out
the wine for the ten plagues, we
cover our goblets withour hands
or paper. We also dip the karpas
in water that has lemon juice and —/
salt," Etty recalls.
"One thing we do. We take a
pillow case and put the afikomen
in it. Then we pass it from shoul-
der to shoulder from one person
to the next, to everyone at the
table and each person in turn,
asks, 'Where are you coming
from? Egypt.' And then 'Where
are you going? Jerusalem."'
Some years back we were
guests at a Sephardic seder in
Marbella, a resort city along the
Costa del Sol in Spain.
We were served split-pea soup,
which seemed suspiciously un-
pesachdik. Other items on the
menu included meat cutlet with
artichokes, roast lamb and
prunes, fried potato balls filled
with chopped meat. The beauti-
fully illustrated Haggadot were
printed in England, the matzah
imported from Paris. For kosher
meat, they drove to Malaga, a dis-
tance of about 45 miles. 0