The Washington Haggadah, 1478, by Yoel ben Simeon
When the Israelites were about to leave Egypt, God told them to take a lamb. He directed Moses that …”They shall eat it roasted over the fire, with unleavened bread and with bitter herbs…” (Exodus 12:8)…God continued the instructions. “This is how you shall eat it: your loins girded, your sandals on your feet, and your staff in your hand; and you shall eat it hurriedly;” (Exodus 12:11)
It occurred to me that as well as telling the story of the exodus from Egypt through the haggadah, we could commemorate the exodus in another way. Through our menu.
This year I have decided to make a shawarma style main course. It will be delicious, easy, fun, and maybe even instigate a different kind of discussion.
Ingredients (serves 8-10)
1 1/2 kilos (3. 3 lbs) deboned chicken breast or chicken thighs
3 onions, sliced
2 Tbsp olive oil
salt, pepper to taste
1 Tbsp. chicken soup mix
3/4 c. olive oil
2 Tbsp curry powder
1 Tbsp. garam masala (or a mixture of cinnamon, cumin, coriander and pepper)
Slice the chicken into strips.
Make the marinade and pour over the chicken , letting it rest for at least 2 hours. It’s great if you can let it marinate longer- even overnight.
Fry the onions in a large frying pan. Add the marinated chicken and fry until the chicken is cooked through.
And that’s it! Super easy!
We’ll have a table full of hot sauce, “charif”, olives, pickles, coleslaw, and chopped cabbage to add to our “not-laffa” and shawarma.
Our vegetarians will get to tuck into marinated, sauteed portobello mushrooms, onions, and eggplant.
Have a good time at your seder, and if you try the shawarma recipe, let me know!
Chag kasher v’sameach,