Hag Hamotze (Feast of Unleavened Bread) & Feast of Firstfruits(Chag Ha'Bikurim)

I. Observed:

Passover: 14th of Nisan (Religious New Year - see Ex. 12:2) Feast of Unleavened Bread: 15th through 21st of Nisan Feast of First Fruits: 1st day of the week (Sunday) following the traditional Seder

II. Disclaimer:

Volumes have been written on Passover alone; other works about these other two feasts and the interconnection between them only adds to the volume of material. Much, if not all, of it is worthy of discussion, but that is beyond the scope of this course. This course is designed to provide you with an understanding of these feasts to permit you to be able to observe them in a meaningful way as well as providing you with an example of properly conducting a Passover Seder. Of course you are more than welcome to further explore these topics to enrich your own understanding and faith.

II. Background:

Passover (Pesach)

Recall that Moshe had returned to Egypt at the Lord's direction to be instrumental in delivering Israel from Egyptian bondage. In response to Pharaoh's continually refusing to consent to Moshe's repeated requests to permit Israel to go and worship the Lord our God in the wilderness for three days, the Lord visited ten plagues upon Egypt before Pharaoh finally relented and agreed to Israel's unconditional and permanent release. It is the tenth plague's "passing over" those whose doorposts and lintels of their homes had the blood of a lamb upon them that is primarily associated with Pesach. However, it is the entire series of events giving rise to Israel's deliverance from Egypt that has been recounted for some 35 centuries. See Ex. 3-12 for the entire story of Israel's deliverance from Egypt. Not only does this feast recount our deliverance from Egypt, Pesach points forward to Messiah becoming our Passover sacrifice. See 1 Cor. 5:7.

Remember that the Lord told Moshe that Pharaoh would release Israel after this tenth plague, the death of the firstborn, and before the Lord established Pesach. See Ex. 11 and 12. In the prior nine plagues, the Lord made a distinction between Israel and Egypt. However, in this plague there was no distinction made on the basis of your lineage. See Ex. 12:13. The only way to avoid this plague was to be in the house of a family who sacrificed a lamb and applied its blood to both of the doorposts and on the lintel of the home. This was the only distinction this plague drew- blood or no blood. If there was blood, only then would the Lord, in executing this plague, "pass over" that house sparing the firstborn of that home.

As we celebrate Passover, remember not only the Lord's deliverance of Israel, but also Messiah's death for our redemption. During the example seder, pay attention to the Afikomen, a Greek, rather than Hebrew, word meaning "the coming one," and its role in the seder. It is noteworthy that Afikomen was used in the first couple of centuries C.E. as the title for Yeshua the Messiah.

It is also noteworthy that the exact way in which Passover Seders were conducted prior to 90 C.E. is uncertain. The present Seder, according to tradition, was redesigned at Yavneh, around 90 C.E. Since that time lamb is not eaten at the Seder because there was no place to sacrifice the Passover lamb since the destruction of the 2nd Temple in 70 C.E.

Feast of Unleavened Bread (Chag Ha Matzote)

"Seven days you shall eat unleavened bread; on the first day you shall hold a solemn assembly and on the seventh day a solemn assembly; no work shall be done on those days…you shall observe the festival of the unleavened bread…throughout your generations as a perpetual ordinance…from the evening of the fourteenth day until the evening of the twenty-first day, you shall eat unleavened bread. For seven days no leaven shall be found in your houses, for whoever eats what is leavened shall be cutoff from the congregation of Israel whether an alien or a native of the land. You shall eat nothing leavened…" Exodus 12:15-20.

This feast is to commemorate how quickly Israel was sent forth from Egypt; it was so quick that there was no time for the dough to rise so they had to bake it as it was; the result Matza!

In response to the directive that "For seven days no leaven shall be found in your houses…," Exodus 12:19, each household performs a Bedikat Hametz to carefully search out all leaven in the house (each nook and cranny is vigilantly checked), collect it, and to burn it the next day, which not only rids the home of the leaven, it ensures it is destroyed. As I am sure many of you are aware, leaven also symbolic of sin, see Matthew 16:6, 11; Mark 8:15; Luke 12:1; Galatians 5:9. According to the Rabbis, leaven represents the evil impulses of the heart, see Berachot 17a, which, if followed, leads to sin. Accordingly, this feast also calls us to conduct a Bedikat Hametz to purify our inner selves.

Turing to Matthew 26:26, recounting Messiah's Passover supper just before his death, He referred to his own body as unleavened bread, indicating He was without leaven or sin.

Feast of Firstfruits (Chag Ha'Bikurim)

This feast marked the start of the grain harvests in Israel as well as the countdown (the Counting of the Omer or Sefirat Ha-Omer) to the Feast of Weeks, Shavuot. A sheaf of barley, usually the first grain to ripen in this season, was harvested and brought to the Temple as a thanksgiving offering to the Lord for the upcoming harvest of all the grain. The thanksgiving offering is made before the harvest itself in anticipation of the Lord's provision. The regulations for this offering are set forth in Leviticus 23:9-14 with the rituals set forth in Deuteronomy 26:1-10.

It is essential to understand that "first things" are important to the Lord. See e.g. Exodus 22:29 (commands firstborn sons to be given to the Lord); 22:30 (commands firstborn oxen and sheep to be given to the Lord)(see also Leviticus 27:26); 23:19 (commands firstfruits of the ground to be brought into the house of the Lord); 34:26(commands that the best firstfruits of the ground to be brought into the house of the Lord); Numbers 15:20-21 (requiring a donation to the Lord from one's first batch of dough); and Deuteronomy 18:4(commands the first fruits of grain, wine, oil, and fleece of sheep be given to the Levitical priests). Although this list is not exhaustive, it drives home the point that the Lord holds first things dearly. The reason is simple: He wants to know that we keep Him first. We show this by giving Him the first (and best) of what He provides us. In Malachi 3:8-15, the Lord clearly extends this to tithing as well.

The Feast of the First Fruits not only foretells of Messiah being the first fruits of the resurrection, see Acts 26:23, 1 Corinthians 15:20, and Revelation 1:5, it shows that the Lord keeps us first by giving us his only begotten son, His first and best. It also reminds us to anticipate the Lord's goodness and to be thankful for it.

Briefly Tying It All Together

As we recall the significance of these three feasts, we note that:

• during Pesach, we are called to remember our redemption from Egypt and our redemption through Messiah's sacrifice;
• during the Feast of Unleavened Bread, we are to remember that we were redeemed from Egypt suddenly, that we are to keep sin out, and that Messiah lived a sinless life to be an acceptable atoning sacrifice as He was without spot or blemish.
• during the Feast of the First Fruits, we are to remember to thank the Lord for his provision before we see it and that Messiah was the first fruits of the resurrection.

Sefirat HaOmer - Counting the Omer

Sefirat HaOmer - translated as "Counting the Omer." The departure of the Israelites from Egypt was only the beginning of our redemption. The Exodus actually culminated in the giving of the Torah at Mount Sinai, which is commemorated by the holiday of Shavuot. This connection is clearly marked through the Sefirat HaOmer, the counting of the Omer. Leviticus 23:15 instructs us to count the 49 days immediately following the first night of Passover. Seven weeks (49 days) after Passover is the holiday of Shavuot.

The Omer is a Period of Mourning

In the times of the Romans, the great Rabbi Akiva, one of Israel's greatest sages, took a group of students with him into hiding so that they could continue to learn Torah, even though it was banned by Roman law. The students, each brilliant in his own right, argued amongst themselves. They stopped treating each other with respect and began showing off their Torah knowledge in order to "one-up" their fellows. As a punishment for this disunity and disrespect, the students all died during the period of Sefirat HaOmer. For this reason, 33 days of Sefirah are considered days of mourning. Depending on custom, either the first 33 days of Sefirah, or the last period of Sefirah, starting at the beginning of the month of Iyar, are days of mourning. During the appropriate period of mourning, observant people refrain from cutting hair, buying new clothing, going to live performances of musical entertainment, and getting married.

III. Traditional Observance

Jews the world over observe Passover annually, in fulfillment of the scripture where God commands the Israelites to commemorate the day of redemption from slavery, by retelling the story of the Exodus to your children, and by eating unleavened bread (Ex. 13:3-10). In practicality, the observance of Passover is influenced by culture, heritage, religious observance, and childhood memories.

Although God instructs Moses that Passover should be celebrated for seven days, traditional Jews actually observe the holiday for eight days. This is to ensure that all Jews, all over the world, simultaneously are celebrating the holiday, because Jews on the other side of the International Date Line would be celebrating their first seder when Jews in western Europe and the United States would still be preparing for the holiday. Jewish calendars mark off the holiday according to the Jewish calendar, and the holiday period is clearly spelled out. More strictly religious, traditional calendars will have on them the times to light the festival candles, and what time to burn the Chametz (see below).

The observance of Passover almost exclusively occurs in the home. Although there are always synagogue services to commemorate the holiday, and the traditional prayers for the dead are said on the last day of the holiday (Yahrtzeit - rhymes with "court site"), the celebration of Passover centers around the home and the family. Preparations are begun weeks before, with a thorough cleaning of the house, and elimination of any products which contain or may contain any yeast or leavening agent (baking powder, etc). Traditionally, families used a different set of dishes, as well as special pots and pans, just for Passover, so sharp is the distinction between this festive time, and the rest of the year. As Passover approaches, a search is made for leaven by the father of the house and the children. By candlelight, and with a large feather, crumbs of bread are swept from closets and cupboards, and collected. The leaven is burned by early afternoon before the first night of Passover, in order to completely rid the house of leaven. Sometimes, one may "sell" items like pots, dishes, or a toaster used during the year to a non-Jewish neighbor, in order to consider the non-Passover items removed completely from the home.

As evening falls on the first night of Passover, the holiday begins formally by the woman of the house lighting the candles which officially signal that in that particular home, the holiday has begun. Immediately following the lighting of the candles, the religious service that marks the retelling of the story of Redemption begins. This service is called, in Hebrew, the SEDER, which means "order." There are symbolic elements displayed on the table, and the retelling of the story of the liberation of the Israelites by the hand of God precedes partaking in a festive, holiday meal. The meal concludes with the eating of the "Afikomen", and with the recognition that God promises Elijah the Prophet will return, and will precede the coming of the Messiah. The significance of this is somewhat different in a traditional versus a Messianic Seder, and the differences will be explained and elaborated later.

The Seder is led by the Leader, usually the man of the house. The participants in the Seder all have before them a small book called the Hagaddah. The Hagaddah comes from the Hebrew word V'Higgad'ta, which means "and you shall tell your son." Therefore, Haggadah means "The Telling," and its reading is the central part of the Passover Seder.

The table is set in a particular way, containing several elements. In the center is a ceremonial platter, divided into sections. One section contains roasted egg, representing the "festival offering", which was brought to the Temple on each of the three festivals, Passover, Shavuot, and the Feast of Tabernacles. One contains parsley, lettuce, celery or other green vegetable, and this reminds us of spring. Another holds the roasted shank bone of a lamb, to remind us of the Paschal Lamb, a special animal sacrifice offered on the altar of the Temple on Passover. In Messianic tradition, this is representative of the sacrifice of Yeshua. A bitter herb, most commonly horseradish, represents the bitterness of slavery, and the last, a nut-apple-wine mixture called Haroset resembles mortar, which the ancient Israelites used to make bricks for the building of Pharaoh's cities. The table is also set with glasses for wine or grape juice, and bowls of salt water. Near the leader, there is a plate on which rest three sheets of Matzah, stacked one on another, or inside a Matzah cover. There is also a special cup of wine, reserved for Elijah the Prophet, whose coming precedes that of the Messiah.

The Seder:

The Seder consists of reading the Hagaddah, and explaining the various symbolic elements that are found on the table, according to a pre-set order. The order set forth herein is taken from a traditional Hagaddah, but it is very similar to the one laid out in The Messianic Passover Hagaddah, which is used commonly at Tikvat Israel Congregation.

1. Kaddish begins the Seder, and is a blessing to God, and a sanctification of his name. It concludes with the blessing over the wine, and the first cup of wine is drunk while leaning to the left, an expression of freedom.
   
   
2. Ur'hatz refers to the washing of the hands preceding the meal, an ancient custom in the East. A basin or bowl of water is passed around, as well as some towels.
   
   
3. Karpas refers to the green vegetable on the Seder plate, and serves to remind us of life, created and sustained by a loving and compassionate God. Prior to being eaten, it is dipped in salt water, to remind us of the tears shed by our forefathers in slavery. The blessing to God for creating the fruit of the earth is recited at this time.
   
   
4. Yahatz refers to the breaking of the middle Matzah. The reasons for the three Matzah are various. One explanation is that one piece is for every day, an extra piece for the Sabbath, and a third piece for the Seder. An alternate explanation is the three Matzahs represent the Patriarchs Abraham, Isaac, and Jacob. Another explanation is that the three Matzahs represent the three divisions of the nation of Israel: The Kohans, the Levites, and the Israelites. The Messianic explanation is that the three Matzahs represent the Father, the Son, and the Holy Spirit. Nevertheless, in this part of the service, the middle Matzah is broken, and the larger half is wrapped in a cloth or napkin, and hidden. It returns to the table later as the "Afikomen", or dessert.
   
   
5. Maggid refers to the retelling of the story of Redemption from slavery. The Four Questions, traditionally asked by the youngest child at the table, seek understanding of the significance of eating Matzah, bitter herbs, the dipping of the Matzah in bitter herbs and Haroset, and the significance of leaning to the left while we eat. By answering these questions, and elaborating, the Passover story is told. This culminates with the recitation of the Ten Plagues, and a drop of wine is spilled from our wine glasses for each Plague. This serves to diminish the fullness of our joy, as we remember the afflictions visited upon the Egyptians. After the Ten Plagues are recited, the second cup of wine is drunk.
   
   
6. Rahatz refers to the washing of the hands before the meal. The appropriate blessing is spoken.
   
   
7. Motzi refers to the blessing over bread, "to The Lord Our God who brings forth bread from the earth".
   
   
8. Matzah refers to the specific blessing for the Matzah, and reminds us of the scriptural commandment that during Passover, only unleavened bread may be eaten.
   
   
9. Maror refers to the bitter herbs, symbolic of the bitterness experienced by our forefathers in bondage. The maror is dipped into Haroset, a sweet brown nut-apple-wine mixture that symbolizes the bricks and mortar our forefathers used to build cities for the Pharoah. It is customary to eat Matzah dipped in bitter herbs, as a reminder of the bitterness of slavery, as well as to eat Matzah with bitter herbs and Haroset, as a reminder that even the bitterest of circumstances can be sweetened by the Presence of the Lord.
   
   
10. Shulchan Oreych refers to the festive meal that is served at this time. There is no set menu, but this is the part of the Seder that is most reflective of one's childhood memories. There are a few rules, the most important one is not to have any ingredient that contains any leavening agent. Therefore, no bread, bread products, anything made with yeast, or baking powder is allowed. Large companies that sell Jewish food have special items prepared for sale at this time of year, that are substitutes for many common products which may be contaminated by trace amounts of yeast. For example, flour is mixed with water to make Matzah. But the dough is only allowed to sit for a maximum of eighteen minutes in the air before baking, lest it become contaminated with airborne yeast. Many Jews will not eat pasta during Passover, since there is no such guarantee that the pasta dough has not been contaminated. However, Manishewitz Company makes a Kosher-for-Passover pasta that some people will eat during the holiday. In the large supermarkets, you will find a variety of Kosher-for-Passover foods, and many items that you would never think of, like cottage cheese, sour cream, and orange juice are marked "Kosher-for-Passover." Since most of the Jewish people attending Tikvat are Ashkenazim, from Eastern Europe and Russia, you will find that most of the Seder items and foods eaten during Passover reflect that gastronomic heritage. It is traditional to serve chicken soup with Matzah balls, gefilte fish, chopped liver, a mixed green salad, and a main course of chicken, turkey, or beef. Lamb is generally not served, although there is no strict prohibition. Side items include potatoes, vegetables, or savory stuffings made with farfel, which is chopped up Matzah, and used like bread cubes. Dessert may include a cake made from a Kosher-for-Passover mix, or fruit, sorbet, or candy. The traditional post-Seder meal treat, though, is the coconut macaroon. Recipes and menu suggestions will be included later.
    
    
11. Tzafun refers to the eating of the Afikomen, the "coming one", that piece of Matzah broken from the middle and hidden. It is customary to have the children search for the Afikomen, and the one who finds it is given a reward. The Afikomen traditionally serves as the substitute for the Paschal Lamb, which in days of old, was the final item consumed at the Seder. In the Messianic Seder, the Afikomen refers to the Messiah, who serves as our Sacrificial Lamb.
    
    
12. The blessing after the meal is recited, and the third cup of wine is drunk. This follows prayers of blessings and praise to the Lord for his goodness and mercy, and in the Messianic Hagaddah, is considered the Cup of Redemption, symbolizing the Blood of the Passover Lamb. Following the drinking of the third cup of wine, a special cup, set aside for Elijah, is offered. All rise, and the door is opened. All say, "Blessed is He Who Comes In the Name of the Lord," and the song of Elijah is sung, "Elijah the Prophet, Elijah the Tishbite, Elijah the Gileadite, may he soon come and bring the Messiah." Following this, in the traditional Hagaddah, a remembrance to the 6 million Jews slaughtered by the Nazis is offered, and concludes with the hymn "Ani Ma-amin", which translated means, "I believe with perfect faith in the coming of the Messiah; and though he tarry, nonetheless do I believe He will come."
    
    
13. Hallel is the next section in the traditional Hagaddah, and is a song of praise to the Lord. It derives from Psalms 115, 116, 117, and 118. The fourth cup of wine is drunk after the Hallel, and symbolizes the Cup of Praise to the Lord.
    
    
14. The nirtzah concludes the Seder, and is the traditional wish for the coming of the Messiah and the establishment of his Kingdom in Jerusalem. All say, "Le Shana haba'ah b'Yirushalayim," or "Next year in Jerusalem!"

Traditional Recipes for the Seder

Haroseth:

Peel, core, and finely chop 4 large apples. Toss with 1 tsp lemon juice. Add 1 cup finely chopped walnuts, 4 tbs honey, 1 tsp cinnamon, and 1/3 cup sweet Passover wine. Mix well.

Matzoh Ball Soup:

Make a chicken stock out of a chicken, some onions, carrots and celery, along with parsley sprigs, peppercorns, salt to taste, and if desired, parsnips. Cook all the vegetables and the chicken together for about 90 minutes, then remove the chicken meat and continue to cook the bones and skin for another hour or so. Strain the stock, and throw out the vegetables, bones, and skin. Let the stock sit overnight to chill, and de-fat it. If desired, save the fat for the Matzah balls. To make Matzah balls, beat 4 eggs and 4 tbs of corn oil or chicken fat. Beat in 4 tbs cold water or cold chicken stock, 1 tsp salt, ¼ tsp white pepper, and ½ cup Matzah meal. Blend thoroughly, and refrigerate 30 to 45 minutes. Bring a large pot of salted water or the chicken stock to a boil. Wet hands, and form the Matzah mixture into balls about the size of a walnut. Drop the balls into the boiling stock or water, lower to a simmer, cover, and cook 45 to 55 minutes. The Matzah ball is done when it is soft and tender. Be careful, when Matzah balls cook they absorb liquid. So make extra stock and cook them in that. Serve the hot chicken stock, with the Matzah balls in it, and you can add a little cooked onion, carrot, celery, parsley leaves, and cooked reserved chicken.

Matzah Brei

This is usually eaten for breakfast. Run hot water over three sheets of Matzah for a few seconds, and break the softened Matzah into pieces. Beat three eggs with ¼ cup of milk, and let the Matzah soak for 15 minutes. Then cook this is a greased skillet, either like a big pancake, or, if desired, stirred frequently like scrambled eggs. It should be nice and golden brown when done. Serve with jelly or sugar sprinkled on top.

Matzah Kugel with Onion

Saute 2 medium onions, finely diced, in ¼ cup corn oil or rendered chicken fat until light brown. Let cool. Beat 8 egg yolks until light and fluffy. Add the onions, 2 tsp salt, ½ tsp white pepper, and ½ cup Matzah meal to the yolks. Beat 8 egg whites to stiff peaks and fold into the yolk mixture. Pour into a greased 2 quart casserole dish, and bake in a preheated 350 degree oven for 45 minutes to 1 hour, until the kugel is golden brown.

Typical Seder Menu

Chicken Soup with Matzah Balls Gefilte Fish Roasted Chicken with Potatoes, Asparagus or Green Beans, Carrots, beets, etc. Salad Macaroons and Sherbet or Italian Ices

VI. Helpful Resources

1. Messianic Services for the Festivals and Holy Days (4th ed.) by Dr. John Fisher, published by Menorah Ministries.
2. God's Appointed Times by Barney Kasden and published by Messianic Jewish Publishers.
3. Judaism 101 at http://www.jewfaq.org/
4. National Jewish Outreach Program at http://www.njop.org
5. Sacred Texts at http://www.sacred-texts.com
6. Jewish Home Advisor, Alfred J. Koltach, Jonathan David Publisher, Inc. (1998)
7. To Be a Jew, Hayim Halevy Donin, Basic Books (1991)