European Stars And Stripes (Newspaper) - April 24, 1986, Darmstadt, Hesse                                Food Ivio i go f it to la c for r. Year to Ream Ftouma Zap is traditionally baked. Res 1 c n to by Roger Modon special to Shipes  today is the first Clay of passover. Tin s is the jewish festival to commemorate the hebrew exodus from Egypt More than 2,000 years ago. The Celebration started last night in jewish households throughout the world. In Israel the Holiday lasts seven Days elsewhere it goes on for eight Days. On the first and last Days no work is done. There Are Many traditions associated with passover. On the first two nights special meals Are served and the Story of the jews escape from Egypt is retold. The Story telling is done by the oldest Man according to a set ritual. The rest of the family takes part through singing praying and asking questions. The ritual is called a i seder which Means order in hebrew. It is read out of a special Book called a hag Adda the Story. The meal can last three hours or More. Special foods Are eaten during passover. The most important of these is mat a or unleavened bread. Some people say it is eaten to remind the jews that they did t have time to bake bread when they fled from the Pharoah. No bread or yeast products Are eaten for the entire eight Days. Other foods Are arranged on a special plate called a seder plate which is the Centrepiece for the table. These include celery hard boiled eggs horseradish a Lamb Shank and chopped apples. Each food is meant to be a reminder of the bondage in Egypt. A menu for the meal in a european family might include chopped liver be fillet fish matzoh Ball soup roast Chicken beef Stew with fruit Here Are recipes for those As Well As other passover favourites borscht beet soup 2 pounds of Stew beef in chunks 2 pounds red beets 2 medium onions 2 Tablespoons sugar 1 Clove garlic 2 Tablespoons Lemon juice Salt Pepper 2 Tablespoons Oil Peel and Cut the beets into thin slices. Peel and chop the onions very Fine. Fry the meat until it is Brown on All sides and remove it from the pan. Fry the onions until they Are Glassy in the same pot. Return the meat add the beets garlic Lemon juice and enough water to cover. Bring to a boil then simmer until the meat is done about two hours. Season with Salt Peper and a Little sugar. Serve hot. Shaw cold sorrel soup 1 Pound sorrel 2 Teaspoons Salt dash Pepper stripes Magazine april 24,1986