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Passover Catering

With Passover coming up around the corner, there’s one question on everyone’s mind – what are we serving at the Seder?

Click Here to download your Passover Order Menu today! Call:(954) 252-2600

Passover Catering, Passover FoodOne question you won’t be asking is where to get the best cuisine. Aroma Market has a complete Passover menu with all the specialties to make a Seder of memories. We offer a carefully selected menu of deliciously prepared foods, freshly cooked and available for pickup or delivery. From old world delicacies such as stuffed chicken with matzo farfel to choice selections like prime rib roast, our chefs provide a full, gourmet display for a palette-pleasing Passover gastronomic experience.

All of your Passover cooking needs can be met with Aroma’s supreme Passover food selection, from the traditional to the contemporary, Ashekenazic and Sephardic, and everything in between. Aroma also stocks a large array of all types of matzo and matzo products to provide you with endless options for a delectable Passover experience.

Passover, the holiday that celebrates our redemption from slavery in Egypt, is closely associated with the ritual foods that have graced our tables for centuries since. These foods are symbolic of the miracles performed for the Jews and help us relive the wonders of that time.

The Seder Plate

The traditional Seder plate is the centerpiece at the Passover table. While the Seder plate itself can often be elaborate and made from silver or painted ceramic, the foods themselves are simple.

First is the z’roa, or shankbone. This represents the Paschal lamb, the Passover sacrifice that was first consumed on the night before the Israelites left Egypt and then brought in the Temple on Passover when the Jews had the first and second temples. We traditionally use a small piece of chicken, such as a wing or a neck, and roast it over an open flame.

Then is the egg, which symbolizes the Holiday offering that was given in the times of the Temple. All you need is a hard boiled egg.

Next we have the karpas, the green vegetable. Parsley is a popular choice, but radishes and potatoes, while not green, are often used as well. It is dipped in saltwater to remind us of the hardship endured in Egypt.

Then there’s the marror, the bitter herb. Generally horseradish is used, finely ground and very bitter, to remind of the bitter years of slavery.

Next we have the charoset, a sweet medley of apples, nuts, wine and cinnamon that represents the mortar used to make bricks for the Egyptians.

Finally, there’s the chazeret, another type of bitter herb, usually Romaine lettuce.

The meal

There are fifteen elements of the seder, starting with Kiddush and ending in songs. Toward the end we have the long-awaited meal, where the traditional Passover foods are served.

The Ashkenazic table is filled with all the foods that your remember from bubby’s house; gefilte fish, steaming chicken soup with matzo balls, brisket, potato kugel and chocolate cake. While many people still cook these delicious foods, redolent with the scent of tradition, others choose to prepare a more modern version of the feast of emancipation. Today you’ll find that anything goes at a Seder, with broiled salmon replacing gefilte fish and fruited salads or steamed vegetables. Many people update old favorites, such as revamping a spiced brisket to become a pomegranate-braised brisket with currants and dates, or serving kosher Passover apple pie a la mode for dessert.

Sephardim have an entirely different menu that includes Middle Eastern specialties. Most importantly, they are allowed to use a whole range of products that are prohibited from the Ashkenazic Passover table, including rice and legumes. They sprinkle ample amounts of spices into their exotic dishes that create a totally distinctive Passover experience. While they will use the same meat or chicken, it will be infused with olive oil and cooked with chickpeas. They’ll also use fresh fish, spiced with lots of fresh and dried herbs. Even Sephardi charoset is unique, using dried fruits such as dates, figs and raisins in place of apples, and fruit juices in place of wine.

The Haggadah

The guide for the Seder is the Haggadah, a centuries old liturgy that describes the main events of the slavery and eventual redemption from Egypt through the might hand of G-d. We read through the Haggadah and stop at various points for ritual customs, such as covering and uncovering the matzos and drinking the four cups of wine or grape juice. We also eat the karpas and the marror dipped in charoset, as well the Hillel sandwich, matzo with marror and charoset inside.


The star of the show on Passover night is, of course, the matzo. Matzo is the “poor man’s bread,” the bread that the Israelites ate because they were rushed out in haste from Egypt and didn’t have time to bake proper bread. We eat matzo on Passover to remind us of the servitude, and also of the freedom we obtained when we finally were forced out.

Interestingly, although many Americans are only familiar with the square, boxed machine matzos available in many large supermarkets, these have only been around for about a century. Prior to their invention, Jews ate round, handmade matzos, and many still do today. Even more interesting, while Ashkenazic matzo is hard and brittle, Jews of Sephardic heritage have a completely different type of matzo that is actually fluffy! It’s kind of like a pita, minus the yeast.

Matzo is the base for many of the foods baked on Passover as well. Since flour is not used, finely ground matzo is often used in place of it in cakes and other dishes. This “matzo meal” still retains a different taste, but it fills in nicely so that a variety of foods are available to eat over the holiday.

Best Matzoh Balls

While Streits works great, this is an easy and delicious recipe for no-fail fluffy matzo balls using simple ingredients already in your Passover kitchen.

  • 1 egg
  • 1 tbsp oil
  • 2 tbsp water
  • 1/3 C matzo meal
  • ½ tsp baking powder
  • Pinch of salt

Makes about 7 matzo balls. Can be doubled, tripled, etc.

Break egg and check for blood spots. Add wet ingredients and mix. Pour in dry ingredients and stir just until combined. Refrigerate for at least twenty minutes.

Bring soup or water to a boil. With wet hands, form batter into walnut sized balls and drop into boiling water. Cover and reduce to simmer. Let cook for forty minutes.

Our Testimonials

...The planning and execution of the catering was perfect, but even more than that was the quality, quantity and taste of the food which was simply amazing. We kept getting rave responses from our participants at every meal. Please let the chef know of our deep appreciation of this celebration of culinary delights....

Peggy Elimelech | President | Machol Miami Corporation

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