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On Seder night, the Haggadah sets the order or Seder of the evening, but foods and traditions vary enormously among different communities. Ashkenazim can’t imagine a seder plate without horseradish, while many Sephardic families use romaine lettuce for maror and celery leaves for karpas. Naturally, foods were often influenced by what was available locally and by regional culinary traditions.My Sephardic mother cooked the eggs for the seder plate in onions skins and added a dash of coffee. …