Passover has many observances and customs mandated by the Torah. Among the most crucial of these are the dietary rules, which, during Passover, are stricter than usual.

Foods must not be simply kosher but kosher for Passover, following the passages in Exodus "Seven days you shall eat unleavened bread" and "Seven days shall there be no leavened products found in your homes."During this time matzos replace bread and any other wheat product. These matzos are produced under rabbinical supervision, which ensures that the flour and liquid are in contact for less than the eighteen minutes required for moistened flour to begin to rise.

Ashkenazic Jews (those originating in eastern and central Europe) also refuse to eat corn, rice, or beans, called kitniyot, because these, too, might rise due to natural fermentation.

At the Seder, a plate divided into sections is used for foods that recall the Passover story. Bitter herbs such as horseradish or bitter lettuce symbolize the bitterness of slavery, while a fresh herb such as celery leaves or parsley and a hard-boiled egg symbolize spring.

A roasted lamb bone recalls the sacrificial offerings made in the Temple. Haroset, a brownish mixture of fruit and nuts, suggests the mortar the slaves used in Egypt for making bricks. Wine, also kosher for Passover, is important in the ritual. A sweet wine is customary, although not necessary.

For Passover menus, most people choose turkey, chicken, or lamb. Fish such as gefilte fish and salmon are also popular. Desserts and snacks include cakes, cookies, and macaroons, based on matzo meal and nuts such as almonds, hazelnuts, and coconut rather than flour.