Lenten Sedar 

For my "Lenten Edition" I am posting two recipes that are part of a traditional Sedar Meal.  These dishes are usually combined with bitter herbs (salad), hard boiled egg, horseradish, saltwater, wine, and a lamb shank.  When I was growing up we usually omitted the lamb shank as we were eating the Sedar Meal on Holy Thursday and also on Good Friday.  If anyone is interested in my mother's book which is the Sedar transformed "Catholic," please let me know and I would be happy to send her an order :)  Enjoy!

Charoset (pronounced: Hair-o-set)

4 apples, cored
1 cup raisins
1/2 cup chopped nuts (optional)
3 Tablespoons honey
1 Tablespoon cinnamon
1/4 cup red wine (optional)

Chop raisins and cored apples in a food processor.  (Note: As with many apple recipes, a variety of apples is better than four apples of the same variety.)  Add remaining items.  Mix thoroughly.  Serve with unleavened bread.

Unleavened Bread

2.5 cups whole wheat flour
1 teaspoon slat
1 cup hot water (heated to almost boiling)
2 Tablespoons shortening
Dissolve shortening and salt in hot water.  Add flour and mix.  Divide into 10 balls and flatten by hand or rolling pin until desired thickness.  Optional: before baking make a water and egg white wash and brush it on the bread.  Sprinkle immediately with course salt.  Bake at 350 degrees F until desired "doneness".  If you roll the bread very thin and bake it until crispy it is almost like a cracker but if you leave it thicker and bake for less time it has more of a "bready" texture.