Passover: recipes and traditions of the Jewish holiday celebrating freedom

Today, at dusk, the Jewish community will celebrate Pbadover, the feast day in which the story of the departure of Egypt from the people of Israel where he was a slave was told. Pbadover is celebrated primarily in the homes, with a festive dinner and reading the "Haggadah", a book that tells of the departure of Egypt.

The philosopher Santiago Kovadloff, rabbis Uriel Romano and Joshua Kullock shared with Infobae his thoughts. In addition, they revealed typical recipes of Jewish cuisine for the occasion.

Why is tonight different from other nights? This is the question that accompanies the Jewish community from generation to generation on the night of Pbadover. Gathered around the table and in the company of family and friends, this will be one of the fundamental issues upon which the festival will turn, in which the Hebrew people's path from slavery to freedom is recounted.

The dinner includes a number of symbols that will be mentioned throughout the evening after a specific order (or, in Hebrew, "seder"). Among them are bitter herbs, an egg, a chicken bone and a paste made from apples, nuts and honey called "jaroset".

All will be located in a ritual dish, or "keará", used especially for the occasion. "We eat bitter herbs for the sufferings of the past, we wet vegetables in salt water, remembering the tears, the jaroset will recall the color of the bricks with which our ancestors built in Egypt and we also eat from the "matsa" wine glbades ", he explained to Infobae Rabbi Uriel Romano from the northern community of Judaica.

"Pbadover is for the Jewish people the holiday of education par excellence, it is the feast of the family, the meeting, the dialogue, what we do during the Pbadover is to encourage the smaller to talk to, ask and it's the goal of the night, "said Rabbi Romano.

For 7 days in Israel and 8 days in the diaspora, ingestion of leavened or "chametz" products is prohibited. One of the most important symbols of the night is the "matzah", or unleavened bread which, because of the precipitous exit from Egypt, did not rise to leaven. "Matza has the dual function of being the bread of affliction and the bread of freedom, it is the bread of affliction because it reminds us of the suffering we suffered when we were slaves, but it becomes the bread of freedom when we learn to share it with those least they have and they need more, "he said in dialogue with Infobae Rabbi Joshua Kullock.

He added, "The challenge of Pbadover is to find a way to turn the millennial message of our tradition into a guide that commits us to work every day for anything that alleviates the suffering of others." Jewish tradition teaches us that our freedom is synonymous with freedom the ethical duty to continue to work for the dignity of others. "

A philosophical look at Pbadover

The philosopher Santiago Kovadloff, in dialogue with InfobaeHe explained: "The most suggestive meaning of what Pesah can mean is that the idea of ​​liberation from slavery is a task that can be undertaken but that can never be finalized It does not stem from oppression as a person who achieves the full freedom of oppression that overwhelms the search for a perfectible and never-ending freedom to attain. "

"That's why, during the Pbadover celebration," said Kovadloff, "the youngest of our children asks his father:" Dad, why is the night so special today? "And the father responds by saying," for us ", he does not say" for those who have lived the experience of being released from slavery in Egypt ", it is to say that it updates the meaning of the release of slavery as work, a task that must be undertaken incessantly in search of that freedom that does not stimulate us because we achieve it but because we can always go a little further in pursuit of what it can offer us. "

"To conceive of freedom as something that can be definitively realized, is to presume that man can cease to perfect himself and that is not the case, our project is a kind of project, a task, the human being is always possible, never really real freedom is reached by the self-criticism that helps us to understand where are the limits we project on our relationship with others and ourselves, and the critique of solidarity that allows us to stand before others who claim a right to dialogue and inclusion where there is none, the time has come to understand the spirit of the Pbadover as a search for a deeper dialogue among all those who, having a share of reason, do not have it all, "added the philosopher.

How are we still slaves today? "We remain slaves to a predatory conception of the land that does not envision its preservation, we are slaves marginalizing our neighbors to poverty and indigence, we are all the time we believe to have Absolutely right, we are slaves of fear when we care much more about living, said Kovadloff.

"At our Pbadover table, there was always the" fish guefilte "and the" potato latkes ", among other traditional dishes of Jewish cuisine, our" bobes "(grandmothers) we have told the secrets and tips of these dishes, as an example the recipes we will share, "they explained to Infobae Andrea Armoza and Cintia Helueni, owners of the Jewish gastronomic restaurant "Hola Jacoba" located in the district of Palermo. Even today, Andrea 's "bobes" oversee each recipe while preserving family customs.

Form a dough with:
1/2 kilo of ground hake
1/4 kilo of vogue on the ground
1/4 kilo of gold crushed
5 tablespoons of matzo flour
Salt and pepper
3 eggs
Water c / n

Join all the ingredients.

If you are going to bake: You can form some kind of pudding with your hands on an oiled tray or in a saucepan with paper butter. Place in an oven over medium heat in a saucepan with 30 minutes butter paper.
If you are going to fry: form the balls in a beaten egg then in matsa flour and fry them

3 medium potatoes, peeled, grated and drained
3 green onions (the white part)
2 beaten eggs
2 tablespoons of matzo flour
Salt and pepper to taste
Form tortillas and fry them in a lot of hot oil