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The subject matter of this tractate covers the various laws of all the aspects of the Passover holiday.The Mishna follows a mostly sequential order, beginning with the search for chametz (leaven) on the evening of the thirteenth of Nisan, the day before Passover, and the prohibition of leaven in all its aspects; the details of the Passover sacrifice on the eve of the holiday; and the laws of ...
Practice of Passover sacrifice by Temple Mount activists in Jerusalem, 2012.. The Passover sacrifice (Hebrew: קרבן פסח, romanized: Qorban Pesaḥ), also known as the Paschal lamb or the Passover lamb, is the sacrifice that the Torah mandates the Israelites to ritually slaughter on the evening of Passover, and eat lamb on the first night of the holiday with bitter herbs and matzo.
In addition, some taboos did not relate to the source of the food but to the way in which they were prepared, as in the prohibition against boiling a young goat in its mother’s milk (and mentioned in the Bible in three separate instances: Exodus 23:19, Exodus 34:26, Deuteronomy 14:21). Milk and its by-products served as offerings in Near ...
Ever since the Paschal offering ceased to exist with the destruction of the Temple in Jerusalem in 70 CE, the obligation to consume maror on the first night of Passover has been rabbinical in nature. The only two biblical references to the maror are the verse quoted above (Exodus 12:8) and in Numbers 9:11: "[t]hey are to eat the lamb, together ...
The shepherds slaughtered the animal at home, as the rite also stipulated that some of the animal's blood be daubed on the doorposts and lintel of the house (as directed in Exodus 12:7) to ward off evil. The rite prescribed that no bone be broken (as directed in Exodus 12:46) so as not to bring evil on the flock from which the sacrifice came.
Passover, which this year runs from sundown April 22 through nightfall April 30, commemorates the hurried exodus of the Israelites from slavery in Egypt and the freedom it came to represent.
Boyoz pastry, a regional specialty of İzmir, Turkey introduced to Ottoman cuisine by the Sephardim [1]. Sephardic Jewish cuisine, belonging to the Sephardic Jews—descendants of the Jewish population of the Iberian Peninsula until their expulsion in 1492—encompassing traditional dishes developed as they resettled in the Ottoman Empire, North Africa, and the Mediterranean, including Jewish ...
God told Moses to order the Hebrews to mark their doorpost with the lamb's blood, in order that the plague of death would pass over them. In the middle of the night, God came upon Egypt to take the life of all the Egyptian first-born sons, including Pharaoh's own son.