We are offering two options for Maundy Thursday worship. You are free to participate in either or both. One is a video-recorded service, themed for Maundy Thursday. This video worship service will be posted during Holy Week. The second is a Seder meal service you can host in your own home, similar to what we have done as a big group at the Shawnee campus for the last several years.
What follows are instructions for preparing for the seder meal.
To celebrate the Maundy Thursday Seder meal as a family, there are a few items that you will need to prepare in advance. These items will be used as part of the service. They include:
- Candle and matches/lighter
- Damp washcloth
- Ceremonial foods
- Karpas (a.k.a. parsley). One stem per family member.
- Salt water in a small dipping bowl.
- Maror, the bitter herb. (a.k.a. horseradish)
- Charoseth (see recipe below, or use applesauce)
- Hagigah (a.k.a. roasted/hard-boiled egg). One slice or bite per family member
- Available in stores. Saltine crackers can also be used.
- Shank bone of a lamb – This traditional element will be mentioned in the service, but you do not need to have your own at home.
- Red wine, and grape juice for the kids.
Preparing for the Script
This is a simplified form, pulled from many different sources. While most is in English, a few key Hebrew phrases remain. If you’d like a little help with the Hebrew pronunciation, here is a link to a short YouTube video: https://youtu.be/5FfiFPGwK5E
Preparing the Meal
The Seder is meant to be celebrated as a family meal. Since you’re in your own home, there are a few ways to do this:
- The Super-Easy: If your kids (or you!) are not into trying new foods, and getting them to eat will be such a fight that it will ruin the experience, then feed them chicken nuggets or whatever is a slam-dunk meal for your family. You’re the people of God, and you live under grace!
- The Take-Out: If you’re up for a little more adventure, here are some restaurants that serve Middle Eastern food, similar to what Jews living in Palestine may have eaten. They offer take-out and would appreciate your business during this time.
- Holy Land Café (87th and I-35)
- Kinzi (Johnson and Nall)
- The Culinary Adventure: If you’re a culinary whiz or looking to expand your skills while staying at home, consider some of the recipes listed below to a regular meal your family enjoys.
- Pita (purchase at store) or use tortillas
- Hummus (purchase at store)
- Greek Salad
- Mediterranean rice
- Chicken Shawarma
Charoset (6 servings)
- 4 apples
- 1/3 cups of pecans
- 1/2 tsp. cinnamon
- 2 T. sugar or to taste
- 2 T. sweet red wine or juice
- Chop the nuts and apples to the consistency you want (a food processor can be used).
- The texture of the charoset should remind us of the mortar used by the slaves to cement bricks in place.
- Sprinkle with spices and moisten with wine.
Greek Salad (serves 6)
- 1 English cucumber, diced
- 2 large tomatoes, each cut into 8 wedges
- 1/2 cup thinly sliced red onion
- 1/2 cup thinly sliced green bell pepper
- 1/2 cup whole, pitted black olives
- 1 cup feta cheese crumbled
- 1-2 heads Romaine lettuce or a bag
- 2 tablespoons dried oregano
- 1 teaspoon dried basil
- 2 tsp chopped garlic
- 2 teaspoons lemon juice or balsamic vinegar
- 2 tablespoons olive oil
- salt and pepper to taste
- In a medium bowl, on top of chopped romaine, layer cucumbers, tomatoes, onion, bell pepper, kalamata olives, and feta cheese.
- Mix all dressing items in a separate bowl, pour onto the salad.
Mediterranean Rice (for 6 servings)
- 1 ½ tsp turmeric
- 2 TBS olive oil
- 1/4c slivered almonds (1 ounce)
- 1/2 onion, chopped (about 1 cup)
- 1 1/2 cups white basmati rice or plain white rice
- 1/4 teaspoons salt
- 1/8 teaspoon pepper
- 2 ¼ cups water
- 1/4 cup yellow raisins
- Rinse the rice: Using a strainer, rinse the rice under cold, running water.
- Heat oil in a 5-quart heavy pot over medium-high heat until it shimmers. Fry almonds, stirring frequently, until golden, about 3 minutes. Transfer with a slotted spoon to paper towels to drain.
- Fry onion in oil remaining in pot, stirring occasionally, until golden brown, 15 to 20 minutes. Transfer half of onion to a bowl.
- Add rice and turmeric to onion in pot and cook, stirring, until fragrant and slightly brown, about 2 minutes. Add water (4 1/2 cups), salt, and pepper and bring to a simmer. Reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18 to 20 minutes. Let rice stand, covered, off heat 5 minutes.
- Smile, you are missed.
- While rice stands, stir almonds and raisins into bowl with onion, add to rice and mix all together.
- 2 lemons, juiced
- ½ cup plus 1 tablespoon olive oil
- 6 cloves garlic, peeled, smashed and minced
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- ½ teaspoon turmeric
- A pinch ground cinnamon
- Red pepper flakes, to taste
- 2 pounds boneless, skinless chicken thighs (can use Chicken breast, only cook about 20 minutes)
- 1 large red onion, peeled and quartered
- 2 tablespoons chopped fresh parsley
- Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
- When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
- Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.)
- 1 (16 ounce) package phyllo dough
- 1 pound chopped nuts
- 1 cup butter
- 1 teaspoon ground cinnamon
- 1 cup water
- 1 cup white sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Butter the bottoms and sides of a 9×13 inch pan.
- Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.
- Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
- Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
- Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.