Pesach - Dipping Sauce | Rabbi Shlomo Farhi

What’s said in this shiur

The opening of this shiur, in Rabbi Shlomo Farhi’s own words — taken from the captions, so names and Hebrew terms may be approximate.

Good morning, good morning, everybody. Welcome back to Breakfast and Class, Breakfast and Class today. And the learning for this entire week is dedicated by the Torah Center silver donors Morris and Esther Levy in loving memory of Morris' father Stephen M. Levy alav hashalom. The neshama of Yeshaya Shmuel ben Levi ben Adele. Also dedicated for the speedy and complete refuah shleima of Eliyahu Shmuel ben Zevulun ben and Chaim ben Freida and the continued health of Chana bas Simcha Feiga. Um we also want to wish mazel tov and mazel tov to Yaakov and Janine Shwekey on the bar mitzvah of their son Momo and as bar mitzvah of their son Momo and as well to Carol and Andrew Aryeh on the brit milah tomorrow for their for their son. Mazel tov and mazel tov to uh to all of the grandparents and all the families bezrat Hashem they should be zoche to only nachat, only good things. Okay, let's begin. So we've got a beautiful seder here in front of us. And the seder in front of us notes two specific different types notes two specific different types of dipping. In fact, that's one of the famous questions that we have on the night of the seder that we have on the the on the ki'ara we have karpas and we have maror. And what's interesting is as well with regards to the karpas and the maror is that both of them require dipping and that's we ask this question al halaila hazeh, right? Every other night we only dip one time. We or maybe not even. Tonight al halaila hazeh shettei peamim we do it two times.

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