There Is More Than One Way to Do a Seder
Before the large-scale migration of Beta Israel Jews from Ethiopia to Israel, Passover was observed according to longstanding Ethiopian Jewish practices. Known as Pes’cha (or Pasika in Amharic) to Beta Israel communities, the holiday emphasized careful preparation and oral retelling of the Passover story led by Kessim, the community’s spiritual leaders, rather than a formal seder structure. The Exodus story is shared across the Jewish world, but the ways it is remembered vary by community.
Preparation for Pes’cha
Preparation for Pes’cha begins in the early days of Migbit, the period leading into the month of Nisan (called Lisan in Amharic). Homes are thoroughly cleaned, and all ḥametz is removed and burned. According to Beta Israel practice, earthenware vessels (porous clay pottery) cannot be kashered, so pottery dishes used throughout the year are replaced for the holiday. Preparation extends beyond the kitchen to the home itself, including storage spaces and roofs. These preparations shape the rhythm of Pes’cha before the holiday begins.
Pes’cha Holiday Foods Dietary Guideline
Rather than matzah, Beta Israel communities prepare a Pes’cha flatbread known as Kita. Kita differs in taste and texture from injera, the teff based bread eaten year-round, and is baked on the eve of the holiday, with the dough prepared and baked quickly to prevent fermentation. Traditionally, families bring several pieces of kita with them to holiday services reinforcing the communal aspect of the holiday.Throughout Pes’cha, ḥametz and fermented foods are avoided. Wheat, barley, oats, spelt, rye and legumes (kitniyot) and fresh milk are permitted. However, other grains and foods requiring fermentation (including many dairy products) are strictly prohibited.
Religious Worship and Observance of Beta Israel on Pes’cha
Pes’cha is observed communally through prayer led by Beta Israel’s religious leaders, known as Kessim (or Kahen), as well as through shared meals and family visits. The holiday lasts seven days. Traditionally, work was limited during much of Pes’cha, though activities such as tending livestock or shopping at the market continued.
On the 14th of Lisan, the community gathers at the place of worship dressed in white holiday garments. The Kessim lead the Pes’cha service, which can last up to two hours and includes prayers of praise and thanksgiving, blessings for life and continuity, and expressions of longing for Jerusalem and Zion. Prayers are recited in Ge’ez, the sacred liturgical language, and translated into Amharic. At the conclusion of the service, the Kahen or Kessim proclaim: “Let it be Pes’cha for Adonai your God.” In earlier times (and currently in some rural communities) Pes’cha also included a communal sacrifice overseen by the Kessim. Following the service, a sheep was slaughtered, roasted on a stone altar, blessed, and shared among families together with kita.
Retelling the Exodus
Traditional Beta Israel practice does not include a formal seder, a printed Haggadah, an afikoman, matzah ball soup, or a symbolic seder plate. Instead, Pes’cha is marked through careful preparation and the communal retelling of the Exodus story. On the morning of the holiday, families return to the synagogue, sing songs for Zion, and recall the Exodus through prayer, including verses such as: “Take part in Pes’cha for Adonai; eat matzah for seven days. The sea parted for Israel in the middle of the day.” The Kessim then gather the community and retell the story of liberation from Egypt through storytelling and song, emphasizing miracles, survival, and longing for Jerusalem.The conclusion of Pes’cha is marked with a celebratory meal, often including lamb, bread, beer, and engotcha (a lightly fried dough dipped in honey), signaling renewal and a return to everyday life.