50 | APRIL 14 • 2022 

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assover for most members of 
the Detroit Jewish community 
typically includes a recitation of 
the Haggadah, sometimes a contemporary 
or family version, a meal that includes 
ceremonial foods such as charoset and 
matzah, along with Ashkenazi fare — 
chicken soup with matzah balls, chopped 
liver, roast chicken, tzimmes and brisket. 
Pesach songs may be sung, and children 
enjoy looking for the hidden Afikomen 
matzah. Families with a Sephardic 
background may enjoy a somewhat 
different menu. But, in other parts of the 
world, traditions vary.
While all seders include charoset to 

symbolize the mortar used by Hebrew 
slaves building for the pharaoh, its 
components vary in 
different countries. Deborah 
Morosohk, Temple Beth El’s 
education director, recently 
presented a program titled 
“Passover around the World.” 
She explained that customs 
and food evolved as Jews 
absorbed some aspects of local cuisine, 
using foods from available crops and 
animals.
Apples, for example, are common in 
Europe so Ashkenazi Jews use them in 
charoset. In South Africa, Jews stew apples 

with cinnamon and cloves for dessert, 
she says. In North Africa and the Middle 
East, dates, figs and almonds are plentiful 
so they are used in charoset and other 
foods. Morosohk adds that in Gibraltar 
the Jewish community includes dust from 
bricks in their charoset to intensify the 
memory of the Hebrew slaves toiling in 
Egypt. 
Ethiopian Jews made matzah from 
chickpea flour, Morosohk says, and ate 
lamb as these foods were easy to obtain. 
They do not eat yogurt, butter or cheese 
during Passover. Also, Ethiopian Jews 
read the Passover story from Exodus in the 
Torah rather than a Haggadah.
Israeli families typically maintain 
some of the traditions of their family 
origins. Arye (Larry) Schwartz, a former 
Detroiter and Jerusalem 
resident since the 1970s, says, 
“The customs are passed 
down from generation to 
generation, especially special 
food dishes on holidays. A 
family that emigrated from 
Tunisia 70 years ago will still 
maintain a special dish served during the 
Pesach seder today. This applies to all 
the communities, especially from first-
generation new immigrants. New olim 
(Israeli immigrants) will generally do 
exactly what they did before they arrived, 
without incorporating any new ‘Israeli’ 
customs.” 
However, he adds that those who have 
lived in Israel for a longer time often 
include a mix of dishes from different 
cultural and religious traditions. He has a 
friend — a Sephardic chef — who makes 
gefilte fish (an Ashkenazi dish) for his 
family seders. 

DIVERSE PRACTICES
One increasingly popular Israeli Passover 
custom is the Mimouna — a post-Pass-
over celebration that includes extensive 
desserts, music and dancing. Mufleta — a 
Moroccan crepe/pancake and donuts are 
featured. Prosperity is a Mimouna theme, 
reflected in gold-colored decorations and 

PASSOVER

Deborah 
Morosohk

Arye 
Schwartz

Pesach celebrations embody many 
religious and local traditions. 

Worldwide 
Passover Traditions

SHARI S. COHEN CONTRIBUTING WRITER

continued on page 52

Lavish platters of 
sweets are 
featured at an 
Israeli Mimouna.