Traditionally, the weeklong Passover holiday has not exactly been known for its culinary attractions. That was by design: The matzo that Jews eat to remember their deliverance from slavery is a flat bread, unleavened because when the ancient Israelites fled Egypt they didn’t have time to wait for dough to rise. Matzo is known as the bread of freedom. But because the holiday also commemorates the Israelites’ 40-year stint wandering the desert, matzo is sometimes called the bread of affliction””a description that takes on another meaning by about Day Six, when you realize that the matzo you had thought at first tasted delightfully nostalgic is actually about as tasty as a year-old Saltine.
Any food made from grains that are chametz, or leavened, meaning allowed to ferment and rise””that includes wheat, oats, rye and barley””are banned for the holiday. It can put a crimp in menu-planning, but that has always been part of the point of Passover.
Lately, though, a movement has developed that offers deliverance for Jews who might feel that they are gastronomically suffering. The five-star Inbal Hotel in Jerusalem created a stir this month when it announced that it planned to add bagels to its Passover menus when the holiday begins on Monday. The bagels are made with boiled matzo meal, and thus are kosher for Passover, and they come complete with lox and cream cheese.
I wonder how many Christians do a Passover Seder as part of their Holy Week observances?