What happens during a Passover Seder? From the food on the Seder plate and the traditional holiday menu to the order of events, here's what to expect.
Passover Seder: The Ultimate Guide
Updated on Feb. 02, 2025
If you’ve never been to a Passover Seder before, it can be hard to know how to prepare. This ritual meal is the centerpiece of the Jewish holiday of Passover, which marks the Jewish people’s exodus from Egypt in ancient times.
Whether you’re attending a Passover Seder as a guest or hosting your inaugural Seder, this guide will help orient you to the Jewish foods, symbols and rituals that are part of the spring holiday.
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What is a Passover Seder?
The Hebrew word Seder means “order.” The ceremony takes place at a table and involves traditions that represent different aspects of the Passover story. A typical Seder includes songs, readings in Hebrew and English, and rituals relating to the Seder plate. Then there’s a traditional Seder dinner, followed by more prayers and other activities.
However, not all Seders are alike. Some are more formal and organized, while others are laid-back. Every family’s Passover traditions vary, especially in different countries around the world. The dress code will also depend on the type of Seder you’re attending. If you’ll be a guest, check with your host to see if you should dress up.
In 2025, Passover starts on April 12 and runs through April 20. The Seder is generally held on the first night, but some families hold Seders on both the first and second nights.
The traditional Hebrew Passover greeting is chag sameach, which means “happy holiday!”
The Passover Seder Plate
The Seder plate is a key component of the Passover celebration. It has five or six (depending on the host’s custom) ceremonial foods that represent different themes in the Passover story.
Some families have one decorative Seder plate in the center of the table as well as individual Seder plates at each place setting. This is especially helpful for large Seders because it allows each participant to partake in the Seder plate items without having to pass the large plate around.
1. Zeroa (shankbone)
The shankbone represents the lamb that ancient Jews sacrificed at the temple in ancient Jerusalem.
2. Beitzah (egg)
The egg represents the pre-holiday offering (the festival sacrifice) traditionally brought into the temple. Many families use a hard-boiled egg that you can eat during the Seder. Some people also say the roundness of the egg represents the circle of life.
3. Charoset (fruit and nut paste)
This sweet mixture represents the bricks and mortar that the Jews used to build structures for the pharaoh when they were slaves in Egypt. There are many variations of charoset around the word. Our charoset recipe contains apples, nuts, wine and cinnamon.
4. Maror (bitter herbs)
Maror, or bitter herbs, is a reminder of the bitterness of slavery. You can use various vegetables as maror, but many people use horseradish or romaine lettuce. Some families use both.
At a certain point in the Seder, you dip the maror in the charoset and eat it. Later, you eat maror sandwiched between two small pieces of matzo.
5. Karpas (vegetable)
The karpas is a green vegetable that represents hope and rebirth. Many people use parsley, but you can use other greens.
It’s customary to serve the karpas alongside a small bowl of salt water. During the Seder, you dip the karpas into the salt water to remember the Jewish people’s tears when they were slaves in Egypt.
In addition to these traditional items, some families place an orange on the Seder plate to represent gender equality or an olive (calling to mind an olive branch) to symbolize peace.
The 15 Steps of a Passover Seder
Avoid showing up to a Seder with a completely empty stomach. There will be a big meal later on, but the before-dinner rituals can take some time (and a few of them involve drinking wine!).
Each step of a Passover Seder has a Hebrew name. People spend varying amounts of time on each step, depending on their traditions.
Risa Lichtman, a Jewish chef and writer, shares the steps of the Passover Seder as followed by her family:
Step 1: Kadesh (blessing the wine)
As with many Jewish rituals, the first step to the Seder is saying a blessing over the wine. This is the first of four glasses of wine in the Passover Seder.
Step 2: Urchatz (washing the hands)
This initial ritual washing of the hands is almost a pre-washing, and is done without the usual blessing.
Step 3: Karpas (eating the green vegetable)
Here we say a blessing over the vegetables, then eat a green vegetable—such as parsley or leafy greens—dipped in salt water. The salt water represents the tears of the Jewish people during their years of enslavement in Egypt.
Step 4: Yachatz (breaking the middle matzo)
Matzo, a type of unleavened bread, is one of the central Passover foods. According to the traditional Passover story, it’s flat and unleavened because the Jewish people didn’t have enough time to let their bread rise before escaping from Egypt.
The three covered pieces of matzo on the Passover table represent the three groups of Jews: Israelites, Levites and Priests. The leader of the Seder takes the middle of three matzos from the table and breaks it in into two pieces. The larger piece is wrapped in a cloth and set aside for the leader to later hide as the afikomen.
Step 5: Maggid (telling the story)
This long section includes telling the Passover story, drinking the second glass of wine, asking the Four Questions, talking about the 10 plagues and singing everyone’s favorite Passover song, “Dayenu.”
Step 6: Rachtzah (washing the hands)
This second ritual hand-washing is the more official washing, in preparation for the main meal. For this hand-washing, the traditional blessing is recited.
Step 7: Motzi (blessing the bread)
The traditional blessing over bread is said, as well as a second blessing specific to matzo.
Step 8: Matzah (eating the matzo)
Then you have a bite of matzo, the first Passover Seder food!
Step 9: Maror (eating the bitter herbs)
We eat bitter herbs as a reminder of the harsh and bitter years of enslavement we endured in Egypt. Usually the bitter herb is a horseradish spread that you eat on a piece of matzo.
Step 10: Korech (making the Hillel sandwich)
Add charoset to your horseradish and matzo sandwich, and you’ll get the Hillel sandwich. The sweet of the charoset balances out the bitter of the horseradish.
Step 11: Shulchan orech (eating dinner)
Finally, it’s time for dinner. My family generally starts with a hard-boiled egg dipped in salt water, followed by traditional Passover recipes like matzo ball soup and brisket.
Step 12: Tzafun (eating the afikomen)
This is a favorite part of the Seder, when the children look for the hidden piece of matzo, called the afikomen. Whoever finds it wins a prize, then everyone eats a bite of the afikomen as the very last bite of the meal.
Step 13: Barech (saying a blessing after the meal)
The traditional grace after meals is said and the third glass of wine is consumed. This is also where we open the door for Elijah, leaving a glass of wine for him and a glass of water for Miriam.
Step 14: Hallel (singing songs of praise)
The door is closed and the Passover songs are sung.
Step 15: Nirtzah (concluding the Seder)
This is the conclusion of the Seder. Some families end the Seder by saying “Next year in Jerusalem.”
Other Seder Traditions
While the Seder plate and matzo are two of the most well-known Passover traditions, there are other elements of a traditional Seder:
- Haggadah: This is the Passover text that’s read aloud during the Seder. There are multiple versions of it, and some families create their own.
- Wine: Traditionally, the Seder involves drinking four cups of kosher wine. You’ll also see a cup of wine set out for the prophet Elijah, who is said to visit every Jewish home on Passover.
- 10 plagues: Part of the Seder ritual involves remembering the 10 plagues that forced the Egyptian pharaoh to free the Jews from slavery. Some families use games or Passover decorations and props to represent the plagues, which include frogs and locusts. It’s customary to spill 10 drops of wine into the salt water or onto your plate to represent each plague.
These are just some Passover traditions—the Seder is full of them! Every family has its own customs, and there are different Passover traditions around the world.
The Passover Seder Meal
The food at your Seder will vary depending on whether your host adheres to the general kosher cooking rules as well as the extra set of kosher for Passover restrictions. If your host asks you to bring a dish, ask about dietary guidelines.
Passover starters and sides
It’s common to begin the Seder meal with matzo ball soup, gefilte fish and maybe a salad. Some people top their soup with farfel, or crushed matzo.
Alongside the main course, there will likely be vegetables as well as matzo recipes like Passover popovers or one of these other Passover side dishes.
Since Passover dietary rules restrict most grains, you won’t see bread or pasta. Historically, Sephardic Jews would eat rice and legumes on Passover while Ashkenazi Jews did not, though that has changed in recent years.
Passover main courses
When it comes to the entree, it’s completely up to the host. You may see Jewish-style brisket, Passover chicken recipes, lamb recipes, fish or vegetarian dishes.
Passover desserts
Kosher treats like macaroons, flourless chocolate cake and chocolate-covered matzo commonly close out the traditional Passover meal. If you need inspiration, check out our Passover dessert recipes.
Must-Try Passover Recipes
Potato KugelThe secret to keeping your potatoes their whitest in your potato kugel is to switch back and forth when grating the potatoes and onion in your food processor or box grater. —Ellen Ruzinsky, Yorktown Heights, New York
Noodle kugel isn't a fit for Passover because the noodles are chametz, but potato kugel is a perfect addition to the holiday table. This potato kugel recipe uses Russet potatoes, which become soft inside but crisp up to perfection on the top layer.
CharosetCharoset with apples, walnuts and spices has a special meaning for the Passover holiday. It represents mortar used for brickmaking when the Israelites were in Egypt. The sweetness represents freedom. —Gloria Mezikofsky, Wakefield, Massachusetts
This fruit-and-nut blend has a spot on the Seder plate, but it's also a great way to liven up a piece of matzo. The specific ingredients in charoset vary from Passover table to table. This recipe is made with a chunky blend of apples and walnuts that simmer in wine and cinnamon to create a homey, warming bite.
Matzo Ball SoupThis traditional matzo ball soup recipe is worth the extra effort. If you prefer, you can add egg noodles instead of matzo balls to this Jewish chicken soup. —Julia Sherman, New Market, Tennessee
Passover Seder wouldn't be the same without matzo ball soup! To simplify your day-of prep list, you can make the soup ahead of time and pre-mix, shape and store the matzo balls in the refrigerator. (Psst: The secret to making them as good as your bubbe's is a splash of seltzer water in the batter.) Just before serving, heat the soup and cook the matzo balls.
Jewish BrisketMy mother, Enid, always used the most marbled cut of brisket she could find to make this recipe, so she'd get the most flavor. When she added carrots to the pan, she threw in some potatoes, too. —Ellen Ruzinsky, Yorktown Heights, New York
It doesn't get more traditional than Passover brisket. Making a gigantic brisket might seem intimidating, but it really is the easiest way to feed a large crowd. If you have time, I recommend cooking it a day ahead (like Midge's famous brisket from The Marvelous Mrs. Maisel). Cold brisket is much easier to slice and reheats exceptionally well.
Quinoa TabboulehTabouli is a super fresh, mostly parsley salad with finely cracked wheat, juicy tomatoes, onion, fresh lemon juice, good quality extra virgin olive oil and a hint of fragrant mint. I added a little gluten-free twist to this recipe by replacing the cracked wheat with quinoa and then added some cucumbers for a nice crunch. For a delicious and colorful appetizer, serve in butter lettuce cups or endive leaves. —Nikki Haddad, Germantown, Maryland
Most grains (including wheat, spelt, oats, barley and rye) are a no-go for Passover, but quinoa is generally accepted for Seder dinner. Though it looks similar to couscous, quinoa is a seed that belongs to the same family as chard and beets.
Flourless Chocolate TorteHere's the perfect dessert for chocoholics—like me! I bake this melt-in-your-mouth torte all the time for special occasions. For an elegant finish, dust it with confectioners' sugar. —Kayla Albrecht, Freeport, Illinois
Flourless chocolate cake is a classic Passover dessert because the ingredients are all kosher for Passover. Plus, one can never have too many gluten-free dessert recipes, whether it's Passover or not.
Roast ChickenI am a busy mom of four and a nursing student, so weeknight dinners are often rushed. Sunday dinners are very important to our family, and everyone loves when I make this old-fashioned chicken recipe. —Amy Jenkins, Mesa, Arizona
This roast chicken is a nice change of pace from the classic Passover brisket. Rubbing the chicken with olive oil, lemon zest and fresh rosemary gives it a spring flavor and helps the skin reach a deep brown color so it looks as good as it tastes.
Roasted Carrots with ThymeThese roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri
These carrots are sliced lengthwise and roasted in honey and thyme to make a beautiful vegetable side dish. They pair well with Passover favorites like matzo ball soup or meaty main dishes like chicken or brisket. Just make sure to buy 100% pure honey, which will not contain additives like corn syrup.
Passover RollsWe use these traditional eggy Passover rolls to make sandwiches throughout the week. But they can also be served as rolls with dinner. —Myrna Lief, Burlington, Massachusetts
This is one of those Passover recipes that I tend to make all week long. The rolls are great for dinner with a pat of butter (or vegan butter if you don't want to serve dairy products). They also work for lunch as a sandwich bread or for breakfast with kosher cream cheese and lox.
Roasted Red PotatoesSome fragrant rosemary, fresh or dried, gives these roasted red potatoes a distinctive and subtle taste. This dish is simple to prepare yet elegant in color and flavor. It's a wonderful addition to any menu. —Margie Wampler, Butler, Pennsylvania
Simple herb-roasted potatoes are a welcome addition to any Passover meal, especially when served alongside brisket and jus. The rosemary gives these potatoes a distinct fragrance that's unforgettable.
Gefilte FishGefilte fish is usually served at Passover seder before the main meal. It goes great with spicy horseradish. Don't forget to moisten your hands with water while shaping to keep the fish mixture from sticking to your hands. —Risa Lichtman, Portland, Oregon
Translated from Yiddish, gefilte fish means "stuffed fish." While recipes vary, gefilte fish is generally made with a combination of fatty fish, lean fish and vegetables, with matzo meal and egg as binders. After cooking the fish mixture, let it cool completely before serving. Then serve them cold with a dollop of maror.
Matzo Meal PancakesThese matzo meal pancakes are a wonderful dish for breakfast or brunch. They can be served with applesauce, jam or sour cream. When beating the egg whites, start on a low speed and gradually increase to reach a good consistency. —Gloria Mezikofsky, Wakefield, Massachusetts
Serve a short stack of matzo meal pancakes for breakfast with jam or fresh fruit. Or top them with butter, syrup and whipped cream to give them a decadent edge.
Passover Rainbow CookiesThe name "rainbow cookies" is actually a bit of a misnomer for these classic New York treats. To make the pretty layered cookies, you’ll bake three thin cakes, spread jam between them and coat with smooth melted chocolate. —Shannon Sarna, South Orange, New Jersey
These gorgeous layered cookies are made with almond flour and matzo meal, adhering to Passover's dietary restrictions. Feel free to change the color of each layer by using different types of food coloring.
Apple Cake for PassoverAdding a dollop of whipped cream is a sweet addition to this Passover apple cake! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
This cake is made with potato starch and matzo cake meal instead of flour, so it's kosher for Passover. You should be able to find the finely ground matzo cake meal at the grocery store. If not, measure an extra 2 tablespoons of matzo meal for every cup and pulse it in a food processor until it resembles all-purpose flour.
Roasted RadishesRadishes aren't just for salads anymore. Roasted radishes makes a colorful side to any meal. —Taste of Home Test Kitchen
Roasted radishes are great with any holiday dinner, but they pair exceptionally well with brisket or roast chicken. Instead of using the olive oil called for in the recipe, try using schmaltz for an extra flavor boost.
TzimmesI found this tzimmes recipe a long time ago. It has become our traditional side dish for every holiday feast and is a favorite of young and old alike. It also complements chicken or turkey quite well. —Cheri Bragg, Viola, Delaware
This rich, colorful Jewish stew is a classic side dish for Passover or Rosh Hashanah. Between the sweet potatoes, carrots, dried plums, orange juice, honey and brown sugar, this dish is sweet enough that you won't need to serve dessert (but that doesn't mean you can't!).
Unstuffed Cabbage RollsHere is one of my favorite ways to cook and enjoy cabbage. It has all the good flavor of regular cabbage rolls, but it's a lot less bother to make. In fact, it's a one-pot meal! —Mrs. Bernard Snow, Lewiston, Michigan
This deconstructed dish captures all the flavor of classic cabbage rolls but with a fraction of the work. Because the meatballs are made with rice instead of bread crumbs, they're kosher for Passover. To turn this dish into cabbage roll soup, simply add extra liquid.
Matzo PizzaMatzo crackers make a super easy pizza crust when you are short on time. Serve this for lunch or a light dinner with a salad on busy weeknights. Instead of tomato sauce, you could also use pizza sauce, marinara sauce or crushed tomatoes. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Before making this dish, look for mozzarella cheese labeled "kosher for Passover." You can add vegetables like bell peppers or onions to this pizza, but you'll want to hold the meat if anyone at dinner keeps kosher and avoids mixing meat and dairy.
Cauliflower SteakRoasted cauliflower takes on a lot of flavor, so this simple garlic spice rub goes a long way. The steaks are tender with some heat from the crushed red pepper flakes. —Julie Andrews, Rockford, Michigan
Roasted cauliflower is one of our favorite vegetable side dishes, especially when it's cut into impressive steaks. This veggie is incredibly versatile and can be seasoned to complement your main dish. When using ground spices, just remember to look for a label certifying it as kosher for Passover.
Passover MacaroonsThese easy coconut macaroons from Herbert Borland of Des Moines, Washington are lightly crisp on the outside and chewy on the inside. They're perfect for Passover—or anytime! —Taste of Home Test Kitchen
These Passover macaroons remind me of the classic grocery store cylinder of macaroons I grew up with, except the homemade version is even tastier. You can customize them by drizzling them with melted chocolate or adding crushed nuts to the top before they've set. They're great to make ahead since they last for up to five days.
Israeli SaladThis Israeli salad, which is traditionally eaten at breakfast, lends itself to endless variety. You can add olives, beets or potatoes. —Sandy Long, Lee's Summit, Missouri
Fresh salads offer a bright counterpoint to heavy mains like brisket or roasted chicken. This salad is elegant in its presentation but simple in flavor, featuring light and crisp vegetables dressed in a bright vinaigrette.
Passover PopoversPopovers have an important role at the Passover table as a substitute for bread. When puffed and golden brown, they’re ready to share. —Gloria Mezikofsky, Wakefield, Massachusetts
Traditional dinner rolls aren't allowed for Seder dinner—Passover recipes must use unleavened grains only. But you won't miss them if you make these matzo cake meal popovers. They puff up and become delightfully crispy in the oven. And all you need to make them is a muffin pan!
Smoked BrisketBarbecue enthusiasts will love bringing the smoker out to cook up this tender and juicy beef brisket. This recipe is the perfect starting base with its light yellow mustard, salt, pepper and onion powder seasoning. Flavor it up with your favorite seasonings, or keep it as it is and use it in a dish like tacos or sandwiches. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Smoked brisket isn't exactly traditional, but this recipe contains all kosher ingredients. The deep, smoky flavor would be a welcome change of pace at any Passover celebration.
Double-Nut Stuffed FigsWe have a family member that has diabetes, so dessert can get tricky. These sweet, nutritious stuffed figs keep us all happy. —Bob Bailey, Columbus, Ohio
Finding grain-free Passover dessert recipes can be challenging, so focusing on fruit-forward desserts is never a bad idea. We like using dried Calimyrna figs here because their large size makes them well-suited for stuffing.
Roasted Fennel and CarrotsThis addictive fennel recipe is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots—as many as the pans will hold. —Lily Julow, Lawrenceville, Georgia
Fennel makes a fantastic addition to Passover dinner because it pairs well with brisket, chicken, salmon or lamb. The bulb's natural anise flavor softens and mellows as it cooks, taking on a sweet edge that tastes fantastic alongside roasted carrots.
Roasted Sweet PotatoesSo much more than holiday fare, roasted sweet potatoes are for everyday eating. Add them to protein bowls and main-course salads, or just eat them as a tasty side dish.
This roasted sweet potato recipe uses simple seasonings: olive oil, garlic, salt and pepper. That allows the sweet potatoes to shine, but the recipe can easily be modified using other kosher herbs and spices.
Citrus CodWe enjoy fish frequently, and this baked version has a tempting mild orange flavor. It comes out of the oven flaky and moist, and it's just the thing to make for a delightful light meal. — Jacquelyn Dixon, LaPorte, IA
Fish is considered kosher if it has both fins and scales, so cod is a fantastic choice as a main dish for Passover. The oranges used in this recipe make sense since you probably already have some on your Seder plate.
Herb SalmonMy roasted salmon is so simple but elegant enough to serve to company. I make it on days when I have less than an hour to cook. The salmon seasoning is an easy way to add flavor. —Luanne Asta, Hampton Bays, New York
These herb-topped salmon fillets are one of our favorite salmon recipes. They look elegant for a holiday dinner but are ready to eat in only 30 minutes.
Lemon-Roasted AsparagusWhen it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy lemon asparagus recipe burst with every bite. —Jenn Tidwell, Fair Oaks, California
Spring asparagus is so flavorful that it doesn't require a lot of seasoning to taste great. Toss it with a little grated lemon zest, garlic, salt and pepper, and this vegetable side dish will pair perfectly with any main you choose to serve at Passover Seder.
Sheet-Pan Chicken and VeggiesThis sheet-pan chicken and veggies meal tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It’s unbelievably easy! —Sherri Melotik, Oak Creek, Wisconsin
If you're running short on time, make the main dish and vegetable sides on a single sheet pan. You can use bone-in thighs or breasts, chicken quarters, or a whole cut-up chicken—your choice. That said, we recommend using chicken on the bone as it tends to be juicier and more flavorful.
Rack of LambRack of lamb is elegant. It’s special. And it will have your guests thinking you went all out. They don’t have to know how simple rack of lamb really is to prepare. —Susan Nilsson, Sterling, Virginia
The tradition of eating lamb on Passover ended in 70 CE with the destruction of the Temple in Jerusalem. Some Jews don't find it appropriate to serve lamb for Passover dinner, while others deem it acceptable to make Passover lamb recipes if the lamb is roasted in a pan with liquid. Depending on your family's customs and interpretations of the rules, this bread-crumb-free rack of lamb could be perfect as your dinner centerpiece.
Chocolate-Covered MatzoMy entire family asks me to make this chocolate-covered matzo every Passover and Hanukkah! I've even been asked to ship it across the country. You can use white chocolate, dark chocolate or a combination, or add nuts before the chocolate sets. —Dana Darrow, Nashua, New Hampshire
If you've never had chocolate-covered matzo, you're about to fall in love. It tastes similar to chocolate-covered pretzels with its sweet-and-salty vibe and perfectly crisp bite. We recommend using unsalted matzo in this recipe, which allows you to control the exact amount of salt.
Matzo BreiMatzo brei (pronounced like fry) is one of the few dishes from my childhood I'll never outgrow. The dampened shards of matzo mixed with eggs and milk and then cooked in butter will never go out of style. I like to serve this matzo brei recipe in one big piece, but you can also scramble the mixture. —Lily Julow, Lawrenceville, Georgia
This sweet or savory eggy dish is traditionally served for Passover breakfast or brunch. To make it sweet, add cinnamon and sugar to the egg mixture and serve it with applesauce or jam. For a more savory spin, add chopped onions, garlic and peppers to the egg mixture and top the matzo brei with green onions and sour cream.
Onion KugelSliced eggplant, diced green pepper or shredded cabbage can be used in place of onions for this onion kugel recipe. Easy and traditional, this dish resembles a delicious souffle. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Potatoes aren't the only noodle-free version of kugel! This recipe resembles a souffle, where the eggs are separated and the whites are beaten until stiff peaks form. That adds air, which causes the kugel to puff up as it bakes.
Cranberry Lime MacaroonsIt wouldn’t be the holidays for my family and friends if I didn’t make these chewy lime-flavored macaroons. I usually make several batches a week during the season..—Alisa Costa, Chatham, New York
This sweet treat is the perfect Passover recipe to end a fantastic meal. The macaroons are chewy and light, and we love the addition of cranberries to add color and sweet flavor. Once cooled, you can freeze these macaroons in a freezer-safe container for later. Then, let them thaw on the counter for a few hours until they come to room temperature.
