The Torah commands us to eat "bitters" (called maror) on erev Pesah (the evening of Passover). In the Egyptian Karaite Jewish tradition, our bitters are a salad or collection of bitter herbs. It is best consumed atop of matzah during the haggadah reading.

Cooking/Prep time: 40 minutes

Ingredients:

1 ½ cups fennel bulbs, cut into 1-inch cubes
¼ cup finely chopped fennel fronds (feathery leaves attached to stalks of fennel)
2 cups Belgium endive, torn into 1-inch pieces
4 cups red leaf lettuce, torn into 1-inch pieces
2 cups frazee or other curly chicory
4 romaine lettuce cut or torn into 1-inch pieces
4 butter lettuce separated in 1-inch pieces
1 cup fine shopped parsley
1 cup fine shopped fresh dill
4 lemons peeled & cut in small pieces
2 tablespoons finely minced lemon zest

For Dressing:

1 teaspoon minced garlic
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 ½ teaspoon salt
½ cup fresh lemon juice
½ cup olive oil
2 tablespoons of water

Wash all the dry ingredients and mix together in a bowl.
Combine the ingredients for the dressing and mix well. Sometimes it is preferred shake in a jar until fully mixed.

Drizzle the dressing over the salad and separate into portions.

Recipe Courtesy of Remy Pessah

Marror atop of a variation of Karaite Matzah

Photography by Ezra Moussa