The Seder Plate (Ka'arah) includes most of the ingredients that go into the making of the Seder. Its three matzahs and the six other items are arranged in a formation dictated by their mystical significance and relationship vis-a-vis each other.

Here's how you set it up:

On top of a large plate, tray or cloth place three whole matzahs, one on top of the other. It's best to use round, hand-baked shmurah matzah.

Cover the matzahs with a cloth or tray. On top, position the following six items as pictured above right:

1) "Zeroa" — a roasted chicken bone with most of the meat removed. This will represent the Passover offering. It will not be eaten.

2) "Beitzah" — a hard-boiled egg, representing the festival offering.

3) "Maror" — grated horseradish (just the horseradish — not the red stuff that has vinegar and beets added) and/or romaine lettuce, for use as the "bitter herbs."

4) "Charoset" — a paste made of apples, pears, nuts and wine. We'll be dipping the bitter herbs in this.

5) "Karpas" — a bit of vegetable, such an onion or potato.

6) "Chazeret" — more bitter herbs, for use in the matzah-maror sandwich.

We'll also need a wine cup or goblet for each participant, and plenty of wine (four cups each).

And a dish of salt water (in which to dip the Karpas).

Ok, we're ready to start our 15-step Seder. We'll talk more about the function and significance of these items as we proceed.