A Mediterranean Passover Seder

Turns out, as with so many religious events, peoples' Passover traditions are both widely varied and closely held.
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Just as Passover is about the story of the Jewish peoples' exodus from Egypt, there is a (less epic) story behind this post as well. In putting together our Passover menu, we were hyper-aware of the fact that the Passover meal comes with many rules and rituals, and in the interest of getting it right, we sought help from a few of our practicing friends. Though the debate was friendly and genial, debate there was! Turns out, as with so many religious events, peoples' Passover traditions are both widely varied and closely held.

This menu is a suggestion, a delicious idea -- we've stayed away from the mixing of meat and dairy, and of course, from leavened bread, but we've included a roasted meat, which is a no-no in some sects -- so take our menu as a starting point. Feel free to adapt it, to cherry pick, and tell us about your Passover traditions in the comments!

A Mediterranean Passover Seder
Tuscan Onion Confit(01 of07)
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Inspired by a visit to a family-owned gem in Florence called Ristorante del Fagioli, this sour-sweet onion confit was originally served to her as an antipasto. She enjoyed it so much that she asked, in halting but enthusiastic Italian, if the waiter would tell her how it was made. He promptly ushered her into the tiny kitchen, where the sweaty, grinning chef himself showed her how to put together the dish. - MerrillGet the recipePhoto: Sarah Shatz
Marinated Cauliflower(02 of07)
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Kayb's sweet and tangy marinade is just what raw cauliflower needs to transform it from a humdrum crudité to a zippy accompaniment for barbecue, or even a simple hors d'oeuvre all of its own. Cider vinegar and sugar are tinted a psychedelic yellow from a combination of ground mustard and turmeric, which adds earthiness and a hint of spice. - Amanda & MerrillGet the recipePhoto: Sarah Shatz
Moroccan Carrot Salad(03 of07)
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This is one of those dishes that really wakes up your tongue: the garlic keeps on giving (in the best possible way); the harissa lends both sweetness and heat (you can control the latter by choosing a milder or more spicy harissa); and the perfume of the preserved lemon lingers after each bite. - Amanda & MerrillGet the recipePhoto: James Ransom
Roasted Broccoli With Smoked Paprika Vinaigrette(04 of07)
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The smoked paprika and garlic-infused oil contribute an earthy, peppery bite; when combined with the mellow acid of the sherry vinegar, it makes for a musky, balanced vinaigrette that complements the broccoli's natural sweetness, enhanced by roasting. - Amanda & MerrillGet the recipePhoto: Sarah Shatz
A Medley Of Roasted Potatoes(05 of07)
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We're especially thrilled to have a blueprint for mixing our own za'atar, which would perk up just about anything, from roast chicken to scrambled eggs to a nice slab of grilled steak. - Amanda & MerrillGet the recipePhoto: Sarah Shatz
Leg Of Lamb With Garlic Sauce(06 of07)
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A generous crust of herbs renders the meat fragrant, while a simple sauce of sauteed garlic (24 cloves!) and red wine, mixed with pan drippings, makes the dish even more juicy and robust. - Amanda & MerrillGet the recipePhoto: Sarah Shatz
Alice Medrich's New Classic Coconut Macaroons(07 of07)
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Alice Medrich, chocolatier and author of scads of baking cookbooks, is famously a little wild with her desserts. She developed this recipe not with the standard bag of sweetened, angel flake coconut in mind, but those wide, sloping unsweetened shavings, often called coconut chips and sold at health food stores nowadays. - Amanda & MerrillGet the recipePhoto: James Ransom

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