I discovered some new foods this week. They were not the creation of some trendy chef, but dishes that are centuries old. Even so, they were new to me. My friend Rachel and her family invited me for lunch to share some of the items they traditionally cook for Passover.
The holiday dishes were exceptionally tasty, though all were void of flour. As is typical for the occasion, only unleavened flour is used in cooking. The breads commemorate the hasty Exodus from Egypt, when there was no time to let bread rise.
Many thanks to Rachel, Roberta, Mike, and Phyllis for sharing this ancient and meaningful food tradition with me.