Passover foods

thumb|250x250px|Matzah plate with an inscription of the blessing over the matzah right|thumb|250x250px|Handmade matzah shmura thumb|250x250px|Matzah shmura worked with machine for Passover Matzah, matzo, or maẓẓah (; , : matzot or Ashk. matzos) is an unleavened flatbread that is part of Jewish cuisine and forms an integral element of the Passover festival, during which chametz (leavening agent and five grains deemed by halakha to be self-leavening) is forbidden.

Challah ( ; , ; [c]hallot, [c]halloth or [c]hallos, ), also known as berches in Central Europe, is a special bread in Jewish cuisine, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays (other than Passover and Yom Kippur).

bread not inflated by yeast or other leaveners

thickening agent

alt=A plate of coconut and chocolate coconut macaroons served on Passover|thumb|A plate of coconut and [[chocolate coconut macaroons served on Passover]] A macaroon ( ) is a small cake or cookie, originally made from ground almonds, egg whites, and sugar, but now often with coconut or other nuts. They may also include jam, chocolate, or other flavorings.

thumb|250px|Ashkenazi-style haroset made from apples, walnuts, red wine and cinnamon

sweet dessert made with carrots

flour-based ball in Jewish cuisine

sauteed matzo omelette

thumb|Grated horseradish mixed with cooked beets (known as chrein), [[romaine lettuce, and horseradish root, which should be freshly grated]] thumb|Passover Seder plate, maror on the lowest plate Maror ( mārōr) are the bitter herbs eaten at the Passover Seder in keeping with the biblical commandment "with bitter herbs they shall eat it." (Exodus 12:8). The Maror is one of the symbolic foods placed on the Passover Seder plate.

cake

Persian Jewish dish

Kichel (, plural kichlach , the diminutive of kukhn "cake") is a slightly sweet cracker or cookie in Jewish cuisine. Made from eggs, flour, and sugar, the dough is rolled out flat and cut into bow-tie shapes.

thumb|Chraime Chraime (, haraime) is a spicy fish stew with tomatoes from Northern Africa. The name of the dish comes from the Arabic word for "hot".

dense cake made from an aerated chocolate custard

thumb|Karpas (here parsley), on a Seder table, along with Matzah|matzo (unleavened bread), [[maror (bitter herbs, here horseradish) and charoset]]

Msoki (Hebrew: מסוקי) is a Jewish soup traditional to Algerian and Tunisian Jews, and is most often eaten during feasts and in most, during the celebration of Passover.

pizza made from matzah

thumb|Chremslach Chremslach (, ; singular chremsl or khremzl, , ) is a Jewish food eaten on Passover. Chremslach are small thick pancakes or fritters made of potato or matzah meal. Chremslach can also be more dessert-like, including ingredients like dried fruit and nuts.

Zeroa () is a lamb shank bone or roast chicken wing or neck used on Passover and placed on the Seder plate. It symbolizes the korban Pesach (Pesach sacrifice), a lamb that was offered in the Temple in Jerusalem, then roasted (70 CE) during the destruction of the Temple, the ''z'roa serves as a visual reminder of the Pesach sacrifice. In Ashkenazi and many Sephardi families, it is not eaten or handled during the Seder, as it represents a sacrifice made at the Temple, but is not actually, making it taboo to eat. Vegetarians often substitute a beet, quoting Pesachim 114b'' as justification.