Sefirat Ha’Omer - Counting the Omer
The departure of the Jews from Egypt was only the beginning of our redemption. The Exodus actually culminated in the giving of the Torah at Mount Sinai, which is commemorated by the holiday of Shavuot. This connection is clearly marked through the Sefirat HaOmer, the counting of the Omer.
I. Leviticus 23:15 instructs us to count the 49 days immediately following the first night of Passover. Seven weeks (49 days) after Passover is the holiday of Shavuot.
A. Every night, starting with the night of the second Seder, a blessing is said and the new day is counted.
1. The blessing is as follows:
Ba’ruch ah’tah Ah’do’nai, Eh’lo’hay’nu melech ha’o’lam, ah’sher kidishanu b’mitz’vo’tav v’tzee’vanu ahl s'feerat ha'omer.
Blessed are You Lord, our God ruler of the world, who sanctified us through His commandments and commanded us, regarding the counting of the Omer.
a. "Omer" refers to the barley offering that was brought to the Temple on Passover.
2. The blessing is followed by the actual counting of the day. For example: "Today is day one of the Omer"...."Today is eight days, which are one week and one day, of the Omer."
3. The official counting of the day is followed by a prayer for the restoration of the Temple: "The Compassionate One! May He return for us the service of the Temple to its place, speedily in our days. Amen, Selah!"
B. If a person misses the counting of a complete day, counting may be continued on subsequent nights, however, the blessing is no longer recited.
II. The Omer is a Period of Mourning
A. In the times of the Romans, the great Rabbi Akiva, one of Israel's greatest sages, took a group of students with him into hiding so that they could continue to learn Torah, even though it was banned by Roman law. The students, each brilliant in his own right, argued amongst themselves. They stopped treating each other with respect and began showing off their Torah knowledge in order to "one-up" their fellows. As a punishment for this disunity and disrespect, the students all died during the period of Sefirat HaOmer. For this reason, 33 days of Sefirah are considered days of mourning.
1. Depending on custom, the first 33 days of Sefirah, or the last period of Sefirah, starting at the beginning of the month of Iyar, are days of mourning.
B. Restrictions of Sefirah: During the appropriate period of mourning, people refrain from:
1. Cutting hair
2. Buying new clothing
3. Going to live performances of musical entertainment
4. Getting Married
Copyright © 2010 National Jewish Outreach Program. All rights reserved.
Monday, March 29, 2010
Celebrating the Seder With Abba
by Rabbi Ephraim Buchwald
American Jews who have some traditional background usually speak of "conducting" a Seder. My friend, RL, once told me that most assimilated Jews who attend a Seder use a different expression: They "sweat it out!"
My father of blessed memory, never "conducted" a Seder, and certainly never "sweated it out". Abba (father) always "prah'vidt" (celebrated) a Seder, as he said in Yiddish. William Safire would probably say he exulted, jubilated or reveled in the Seder.
Abba was the type of Jew who feverishly anticipated Pesach's arrival, and began preparations for his beloved festival long before the customary 30 days. Born in Poland, and arriving at these shores in 1919 at age 16, Abba vividly recalled (and made certain his "Yankee" wife and 3 children recalled) what it was like preparing for Pesach in Biala Podlowska, a small shtetel of 10,000 Jews and 4,000 gentiles near Poland's northeastern border with Russia. The house was literally taken apart piece by piece. The straw mattresses were changed with great fanfare. The shtetel Jews were so poor, that it was usually only at Pesach time that the Hebrew greeting "Tischadesh" ("wear it in good health") was heard, for those lucky enough to have new clothes especially tailored for Pesach.
Abba's vivid memories of Europe never seemed to leave him for even a moment of the 72 years he subsequently dwelt in the USA. My big sister, 12 years my elder, and my little sister, 2 years my elder, and I, watched with eyes aglow, as Abba, unusually late in February or early March, started taking down the special corrugated boxes marked "Pesach" in Hebrew, filled with the Passover dishes and utensils. By then, Abba had already prepared his special "Kosher for Passover sink" -- a new wooden fruit box obtained from the local market. He built it to fit perfectly in the bathtub, where he washed each Pesach plate, glass, spoon, fork, knife and silver utensil with special care and heartfelt devotion.
Abba loved his Pesach dishware with a passion. Each year he would, on numerous occasions, excitedly call his wife and children into his Passover "kitchen" to kvell with him over the beautiful long stemmed exotically colored glass which he had just polished to a high sparkle. (Being one of America's all time great bargain hunters, Abba had probably bought the glass for less than a nickel at Gimbel's or Macy's "double close-out basement remnant sale," long before the cellar had become the fashionable boutique it is today.)
Mother prepared the Seder meal with great care, of course, according to Abba's tastes and abundant instructions. There was a palpable sense of excitement when the Seder began, which is probably not uncommon in many homes. But Abba's enthusiasm was so contagious, that each member of our family approached the Seder in an emotional state approaching ecstacy. We truly felt the Divine presence descending.
The Buchwald family did not "read" the Haggadah, we "chanted" the Haggadah text with the special chanting melody Abba had learned in Biala. All of us were expected to master that chant, and Abba would often repeat a portion of the Haggadah if one of the designated readers missed the proper intonation while leading the chanting. Many songs were sung, often in harmony, and amazingly Abba joyfully allowed his younger children to intrude on his Biala traditions by singing the Passover songs we had learned in the Soloveitchik Yeshiva choir. Everyone was expected to lead a portion of the Haggadah reading -- even poor mother, whom my father often described as possessing the "dearest" (most expensive) Hebrew, having taken countless Hebrew Ulpan classes with limited success. Inevitably, we would convulse with laughter to tears when mother really savaged a particular Hebrew word in her assigned reading.
Each year Abba would tell the same stories -- about the old widow who opened the door for Elijah the Prophet. The sudden light startled the bearded goat who was resting in the backyard. The goat jumped into the old lady's hut, and made shambles of the table. The little old lady, who had already imbibed three cups of wine, begged the "guest": "Reb Elya (Elijah), eat, drink -- but please, don't break the dishes!" Or the limerick about Pharaoh losing his pants. It was more than fun, it was more than spiritual, it was Fantasyland come true.
When we received a "slinky" or a climbing-ladder-man as a reward for returning the Afikoman -- we children were ecstatic. (Much more excited by that gift, than the walkman or CD disc player kids receive today!)
We danced with great fervor at Leshana Haba'a Bi'rushalayim (Next Year in Jerusalem), and sang Adir Hu and Chad Gadyah until the wee hours of the morning. In his traditional steadfastness, Abba would announce each year that if he moved to Israel (which was his lifelong dream), he would insist on celebrating two Seders, because he did not feel that he could fully appreciate only one seder, being too exhausted from the preparations.
The last year of his life (1992), Abba celebrated his Pesach Seder for the first time without his beloved wife of 59 years. He refused to join me or my sisters in Israel, a hotel or at our homes. He wanted to be with his beloved Passover utensils. Sure enough, more than a month before Passover, he began his regular ritual of preparation -- letting us know at each step how beautiful things looked. And so at age 88 1/2 years, he celebrated together with an elderly gentleman friend of his, whom he had invited over for the holiday, and regaled him with his customs, melodies, witticisms, Torah, and the delicious food he had cooked -- the traditional Buchwald fare.
Pesach without Abba has never been the same -- despite the wonderful traditions which he bequeathed to us as our legacy. When Moshiach comes, I have a sneaky suspicion that it will be Abba who will be called upon to lead the celestial Seder--making certain that the angels sing with the proper intonations when they chant the Haggadah.
Reprinted from Bereshith, the Beginners newsletter, March 1993.
Copyright © 2010 National Jewish Outreach Program. All rights reserved.
American Jews who have some traditional background usually speak of "conducting" a Seder. My friend, RL, once told me that most assimilated Jews who attend a Seder use a different expression: They "sweat it out!"
My father of blessed memory, never "conducted" a Seder, and certainly never "sweated it out". Abba (father) always "prah'vidt" (celebrated) a Seder, as he said in Yiddish. William Safire would probably say he exulted, jubilated or reveled in the Seder.
Abba was the type of Jew who feverishly anticipated Pesach's arrival, and began preparations for his beloved festival long before the customary 30 days. Born in Poland, and arriving at these shores in 1919 at age 16, Abba vividly recalled (and made certain his "Yankee" wife and 3 children recalled) what it was like preparing for Pesach in Biala Podlowska, a small shtetel of 10,000 Jews and 4,000 gentiles near Poland's northeastern border with Russia. The house was literally taken apart piece by piece. The straw mattresses were changed with great fanfare. The shtetel Jews were so poor, that it was usually only at Pesach time that the Hebrew greeting "Tischadesh" ("wear it in good health") was heard, for those lucky enough to have new clothes especially tailored for Pesach.
Abba's vivid memories of Europe never seemed to leave him for even a moment of the 72 years he subsequently dwelt in the USA. My big sister, 12 years my elder, and my little sister, 2 years my elder, and I, watched with eyes aglow, as Abba, unusually late in February or early March, started taking down the special corrugated boxes marked "Pesach" in Hebrew, filled with the Passover dishes and utensils. By then, Abba had already prepared his special "Kosher for Passover sink" -- a new wooden fruit box obtained from the local market. He built it to fit perfectly in the bathtub, where he washed each Pesach plate, glass, spoon, fork, knife and silver utensil with special care and heartfelt devotion.
Abba loved his Pesach dishware with a passion. Each year he would, on numerous occasions, excitedly call his wife and children into his Passover "kitchen" to kvell with him over the beautiful long stemmed exotically colored glass which he had just polished to a high sparkle. (Being one of America's all time great bargain hunters, Abba had probably bought the glass for less than a nickel at Gimbel's or Macy's "double close-out basement remnant sale," long before the cellar had become the fashionable boutique it is today.)
Mother prepared the Seder meal with great care, of course, according to Abba's tastes and abundant instructions. There was a palpable sense of excitement when the Seder began, which is probably not uncommon in many homes. But Abba's enthusiasm was so contagious, that each member of our family approached the Seder in an emotional state approaching ecstacy. We truly felt the Divine presence descending.
The Buchwald family did not "read" the Haggadah, we "chanted" the Haggadah text with the special chanting melody Abba had learned in Biala. All of us were expected to master that chant, and Abba would often repeat a portion of the Haggadah if one of the designated readers missed the proper intonation while leading the chanting. Many songs were sung, often in harmony, and amazingly Abba joyfully allowed his younger children to intrude on his Biala traditions by singing the Passover songs we had learned in the Soloveitchik Yeshiva choir. Everyone was expected to lead a portion of the Haggadah reading -- even poor mother, whom my father often described as possessing the "dearest" (most expensive) Hebrew, having taken countless Hebrew Ulpan classes with limited success. Inevitably, we would convulse with laughter to tears when mother really savaged a particular Hebrew word in her assigned reading.
Each year Abba would tell the same stories -- about the old widow who opened the door for Elijah the Prophet. The sudden light startled the bearded goat who was resting in the backyard. The goat jumped into the old lady's hut, and made shambles of the table. The little old lady, who had already imbibed three cups of wine, begged the "guest": "Reb Elya (Elijah), eat, drink -- but please, don't break the dishes!" Or the limerick about Pharaoh losing his pants. It was more than fun, it was more than spiritual, it was Fantasyland come true.
When we received a "slinky" or a climbing-ladder-man as a reward for returning the Afikoman -- we children were ecstatic. (Much more excited by that gift, than the walkman or CD disc player kids receive today!)
We danced with great fervor at Leshana Haba'a Bi'rushalayim (Next Year in Jerusalem), and sang Adir Hu and Chad Gadyah until the wee hours of the morning. In his traditional steadfastness, Abba would announce each year that if he moved to Israel (which was his lifelong dream), he would insist on celebrating two Seders, because he did not feel that he could fully appreciate only one seder, being too exhausted from the preparations.
The last year of his life (1992), Abba celebrated his Pesach Seder for the first time without his beloved wife of 59 years. He refused to join me or my sisters in Israel, a hotel or at our homes. He wanted to be with his beloved Passover utensils. Sure enough, more than a month before Passover, he began his regular ritual of preparation -- letting us know at each step how beautiful things looked. And so at age 88 1/2 years, he celebrated together with an elderly gentleman friend of his, whom he had invited over for the holiday, and regaled him with his customs, melodies, witticisms, Torah, and the delicious food he had cooked -- the traditional Buchwald fare.
Pesach without Abba has never been the same -- despite the wonderful traditions which he bequeathed to us as our legacy. When Moshiach comes, I have a sneaky suspicion that it will be Abba who will be called upon to lead the celestial Seder--making certain that the angels sing with the proper intonations when they chant the Haggadah.
Reprinted from Bereshith, the Beginners newsletter, March 1993.
Copyright © 2010 National Jewish Outreach Program. All rights reserved.
Friday, March 26, 2010
The Lasy Days: Yom Tov
Candle Lighting
* Shabbat and all Jewish holidays always begin at sunset of the evening before. On the Sabbath and Yom Tov [festival] candles are lit 18 minutes before sunset to welcome the holiday. On the second night of Yom Tov, candles are lit no earlier than one hour after sunset.
* Two candles (minimum) are lit, then both hands are waved towards the face, symbolically drawing in the light of the candles and the sanctity of the Sabbath/Yom Tov. The eyes are covered and the blessing is recited. On the second night, Saturday night, the blessing is said first, without the Shabbat addition, and only then are the candles lit (from a pre-existing flame).
On Friday night, insert the bracketed words:
Ba’ruch ah’tah Ah’do’nai, Eh’lo’hay’nu melech ha’o’lam, ah’sher kidishanu b’mitz’vo’tav v’tzee’vanu l’hahd’leek nayr shel [Shabbat v’] Yom Tov.
Blessed are you Lord, our God, Ruler of the world, who sanctified us through His commandments and commanded us to kindle the lights of [the Sabbath and] Yom Tov (festival).
On the last days of Passover one does not add the additional blessing, sheh'heh'cheh'yanu, as one does on other festivals.
Evening services are held in the synagogue.
Evening Festival Meal
A festive meal is eaten, preceded by the Festival Kiddush, ritual washing of the hands and Ha'Motzee, which is made over two whole matzot. The meal is followed by the Grace After Meals with the addition of Y'aleh V'Yavo, "May there rise and come...", in honor of the holiday, and the Harachamon for the festival.
Because Yom Tov and Shabbat overlap, be sure to include all the Shabbat additions on Friday night and Saturday. On Saturday night, the festival Kiddush is altered to include Havdalah for the conclusion of Shabbat.
Changes in the Morning Synagogue Service
During Shacharit, the morning service, the Festival Amidah is recited.
Hallel: Hallel is a collection of Psalms that are recited on the festivals and Rosh Chodesh (the new month). Only the Half-Hallel is recited after the first (two) days of Passover. Hallel can be found in the siddur (Jewish prayerbook).
The Torah Reading
* On the seventh day of Passover, Exodus 13:17-15:26 is read in synagogue.
* On the second day of Passover, Deuteronomy 14:22-16:17 is read in synagogue.
*
The maftir (additional reading) on both days is Numbers 28:26-31.
The haftorah (prophetic message) on the seventh day is from the Samuel II 22:1-51.
The haftorah on the second day is from Isaiah 10:32-12:6.
Yizkor - The Memorial Service
* The Yizkor Memorial Service is recited on the last day of all festivals -- Passover, Shavuot, Sukkot and on Yom Kippur.
* While those who have passed away are no longer able to effect their own spiritual growth, the deeds of their children may result in additional merit for their souls.
* According to some Ashkenazic customs, those whose parents are both living leave the sanctuary during Yizkor. In Sephardic custom, everyone remains in the sanctuary while the cantor recites Yizkor.
Daytime Festival Meals
A festive meal is eaten, preceded by the daytime festival Kiddush, ritual washing of the hands and HaMotzee, which is made over two whole matzot. The meal is followed by the Grace After Meals with the addition of Y'aleh V'Yavo, "May there rise and come...", in honor of the holiday and the Harachamon for the festival.
Mincha
The afternoon service is recited with the special Festival Amidah (and the special insertions for Shabbat, as well as including the weekly Torah reading for Shabbat Mincha, when applicable).
Havdalah
At the conclusion of the second day of Yom Tov, Havdalah, separating holy days from week days, is recited in the evening Amidah. This Havdalah is followed by the formal Havdalah, which consists of only the blessing over grape juice (HaGafen) and the Havdalah blessing (HaMavdil), which can be found in the prayer book.
Copyright © 2010 National Jewish Outreach Program. All rights reserved.
* Shabbat and all Jewish holidays always begin at sunset of the evening before. On the Sabbath and Yom Tov [festival] candles are lit 18 minutes before sunset to welcome the holiday. On the second night of Yom Tov, candles are lit no earlier than one hour after sunset.
* Two candles (minimum) are lit, then both hands are waved towards the face, symbolically drawing in the light of the candles and the sanctity of the Sabbath/Yom Tov. The eyes are covered and the blessing is recited. On the second night, Saturday night, the blessing is said first, without the Shabbat addition, and only then are the candles lit (from a pre-existing flame).
On Friday night, insert the bracketed words:
Ba’ruch ah’tah Ah’do’nai, Eh’lo’hay’nu melech ha’o’lam, ah’sher kidishanu b’mitz’vo’tav v’tzee’vanu l’hahd’leek nayr shel [Shabbat v’] Yom Tov.
Blessed are you Lord, our God, Ruler of the world, who sanctified us through His commandments and commanded us to kindle the lights of [the Sabbath and] Yom Tov (festival).
On the last days of Passover one does not add the additional blessing, sheh'heh'cheh'yanu, as one does on other festivals.
Evening services are held in the synagogue.
Evening Festival Meal
A festive meal is eaten, preceded by the Festival Kiddush, ritual washing of the hands and Ha'Motzee, which is made over two whole matzot. The meal is followed by the Grace After Meals with the addition of Y'aleh V'Yavo, "May there rise and come...", in honor of the holiday, and the Harachamon for the festival.
Because Yom Tov and Shabbat overlap, be sure to include all the Shabbat additions on Friday night and Saturday. On Saturday night, the festival Kiddush is altered to include Havdalah for the conclusion of Shabbat.
Changes in the Morning Synagogue Service
During Shacharit, the morning service, the Festival Amidah is recited.
Hallel: Hallel is a collection of Psalms that are recited on the festivals and Rosh Chodesh (the new month). Only the Half-Hallel is recited after the first (two) days of Passover. Hallel can be found in the siddur (Jewish prayerbook).
The Torah Reading
* On the seventh day of Passover, Exodus 13:17-15:26 is read in synagogue.
* On the second day of Passover, Deuteronomy 14:22-16:17 is read in synagogue.
*
The maftir (additional reading) on both days is Numbers 28:26-31.
The haftorah (prophetic message) on the seventh day is from the Samuel II 22:1-51.
The haftorah on the second day is from Isaiah 10:32-12:6.
Yizkor - The Memorial Service
* The Yizkor Memorial Service is recited on the last day of all festivals -- Passover, Shavuot, Sukkot and on Yom Kippur.
* While those who have passed away are no longer able to effect their own spiritual growth, the deeds of their children may result in additional merit for their souls.
* According to some Ashkenazic customs, those whose parents are both living leave the sanctuary during Yizkor. In Sephardic custom, everyone remains in the sanctuary while the cantor recites Yizkor.
Daytime Festival Meals
A festive meal is eaten, preceded by the daytime festival Kiddush, ritual washing of the hands and HaMotzee, which is made over two whole matzot. The meal is followed by the Grace After Meals with the addition of Y'aleh V'Yavo, "May there rise and come...", in honor of the holiday and the Harachamon for the festival.
Mincha
The afternoon service is recited with the special Festival Amidah (and the special insertions for Shabbat, as well as including the weekly Torah reading for Shabbat Mincha, when applicable).
Havdalah
At the conclusion of the second day of Yom Tov, Havdalah, separating holy days from week days, is recited in the evening Amidah. This Havdalah is followed by the formal Havdalah, which consists of only the blessing over grape juice (HaGafen) and the Havdalah blessing (HaMavdil), which can be found in the prayer book.
Copyright © 2010 National Jewish Outreach Program. All rights reserved.
Thursday, March 25, 2010
Chol Hamoed: The Interim Days
Passover is a 7 day holiday (8 days outside of Israel). The first day and the last day (first two days and last two days outside of Israel) are Yamim Tovim - days which are kept like Sabbath (Cooking from an existing flame and carrying, however, are permitted). The in between days are known as Chol HaMoed - weekday of the festival.
* During Chol HaMoed, it is customary to continue the holiday spirit and avoid unnecessary work. Many people do not go to work, avoid shopping, and try to refrain from such chores as laundry, except for that which is essential for the holiday.
* The prohibition of eating chametz continues throughout the holiday.
* In the synagogue, the Torah is read and Half-Hallel (festive Psalms) and Mussaf (the additional service) are added to the daily service.
* On Shabbat of Chol HaMoed (or if Shabbat falls on the seventh day of Passover), Shir HaShirim, Song of Songs, is read before the Torah Reading. This is an Ashkenazic custom.
Copyright © 2010 National Jewish Outreach Program. All rights reserved.
* During Chol HaMoed, it is customary to continue the holiday spirit and avoid unnecessary work. Many people do not go to work, avoid shopping, and try to refrain from such chores as laundry, except for that which is essential for the holiday.
* The prohibition of eating chametz continues throughout the holiday.
* In the synagogue, the Torah is read and Half-Hallel (festive Psalms) and Mussaf (the additional service) are added to the daily service.
* On Shabbat of Chol HaMoed (or if Shabbat falls on the seventh day of Passover), Shir HaShirim, Song of Songs, is read before the Torah Reading. This is an Ashkenazic custom.
Copyright © 2010 National Jewish Outreach Program. All rights reserved.
Matzah and Jelly Again? Passover Recipes
Throughout the 2000 years of exile, the Jewish nation has dwelled in almost every corner of the world. England, Syria, As Passover approaches, Jews all over the world begin to tremble at the thought of eating matzoh and jelly for 8 days straight! Thankfully, this horrific nightmare does not have to become a reality. There is a delightful array of special Passover recipes to create tasty meals and deserts; and, today's market boasts a variety of Kosher for Passover packaged foods. Fresh fruits and vegetables are also important to the Passover diet, to counteract the binding effect of all that matzoh! The following recipes were taken from "The Kosher Collection", a cookbook produced by the Yeshiva of Hudson County, today called the Yeshiva of North Jersey. They are basic, tried and true recipes, and are a great way to get your feet wet- or shall we say your spoon?
Recipes are labeled Meat, Dairy or Pareve (neither meat or dairy).
Be sure to check that all products purchased have Kosher for Passover certification.
Chremslach (Latkes) Traditional
Yield 10 to 12 Servings
6 to 8 Cooked Potatoes, grated
1 Raw Onion, grated
8 Eggs
2 to 3 tbsp potato starch
1 tsp salt
1/8 tsp pepper
1/2 tsp onion powder (optional)
Mix all Ingredients together thoroughly in a large bowl. (Fries better if left for 1/2 hour to 1 hour in refrigerator.) Heat 1/4 inch deep oil on high heat. Drop batter by rounded tablespoon into hot oil. When starting to cook, lower heat to medium. Flatten latkes with a fork. Fry for 2 minutes on one side until light brown; turn and brown on other side.
Charoset (Pareve) Rosalind Rosenbaum
This delicious combination of wine, nuts, and apples is eaten at the Seder to commemorate the mortar which the Jews were forced to build with in Egypt. You can spread it on Matzoh, or eat it straight from the jar. (No double dipping!) There are many variations, here is a basic one.
1 C. nuts (finely chopped) cinnamon to taste
1 apple (grated) sweet red wine
dash of ginger 1 tablespoon of brown or white sugar
Mix together nuts, apple, cinnamon, ginger and sugar. Add wine slowly until the mixture has reached a paste-like consistency. Adjust seasonings to taste.
Passover Rolls (Pareve) Estelle Kushner
3/4 cup of water 1 pinch of salt
1/4 cup of oil 3 eggs
1 cup of matzah meal 1 tablespoon of sugar
Boil water and oil, pour immediately over matzah meal, salt, and sugar. Cool. Add eggs one at a time. Mix. Grease baking sheet very well. Form small balls, making a hole in the middle. Bake for 15 minutes in 375 oven. Yields 12 rolls.
Passover Squash Kugel (Pareve) Debby Goldman
1 ½ green squash, peeled 1 cup of potato starch
1 med. onion Salt and pepper to taste
4 eggs (separated)
Grate the squash and onion; there should be approximately 1 to 1 ½ cups of grated squash. Add squash to beaten egg yolks, and stir in potato starch. Beat egg whites until stiff and add to squash mixture. Season with salt and pepper, bake in greased 8x8 pan at 350 for 50 minutes.
Passover Crepes With Mushroom Sauce (pareve) Rachel Goldberg
5 eggs
1/2 cup of potato starch
Pinch of salt
3 Tablespoons of water
Mix all ingredients. Heat a small circular skillet with a bit of oil. Pour in some of the batter. Pick up the pan and rotate it, so the crepe leaf is thin. Once it has cooked through (about 40 seconds to 1 min) pick up the pan and bang the leaf out on to a clean dish towel. Repeat until all batter is used up.
Filling: Boil 4 potatoes, mash with fried onions and salt. Fill leaves with potato mixture, fry.
Mushroom Sauce:
2 onions 1 teaspoon of sugar
2 cups of diced mushrooms 1 cup Water
salt and pepper to taste 1/4 cup of dry white wine
2 heaping tablespoons of potato starch
Saute 2 onions, add 2 cups of diced mushrooms. Add salt and pepper to taste + 1 teaspoon of sugar. Slowly stir in 3/4 cup of water + 1/4 cup of dry white wine. Add 2 Tablespoons of potato starch mixed with 1/4 cup of cold water. Stir constantly until mixture thickens (about 2 minutes). Pour over crepes and serve immediately. Garnish with fresh parsley, if desired.
Matzo Brei (pareve)
4 matzot salt and pepper
warm water 1 onion
4 eggs
Soak Matzot in warm water. Drain and squeeze out excess water. Beat eggs and seasonings, mix well with matzot. Heat oil, dice & saute onion, mix with matzoh mixture, form into patties, fry in oil. For a lower fat version, bake the patties.
Passover Apple Cake (Pareve)
3/4 c. of cake meal ½ teaspoon of salt
3/4 c. of potato starch 4 apples (peeled and thinly sliced)
2 1/3 c. of sugar 2 teaspoons of cinnamon
5 eggs (separated) 1 teaspoon of vanilla
1 c. of orange juice
Preheat oven to 325. Mix cake meal, potato starch and 1 ½ cups of sugar in one bowl. Make a well in the center, and drop in the egg yolks. Add orange juice and vanilla, beat until smooth.
In another bowl, beat the egg whites and salt until stiff. Gradually beat in ½ cup of sugar, and continue beating until very stiff. Fold into batter and pour into greased 9x13 inch baking pan. Arrange apple slices on top. Combine the remaining 1/3 cup of sugar and the cinnamon. Sprinkle over apples, bake 45 min-1hr or until done.
Passover Sponge Cake (pareve) Shirley Sobel
9 large eggs 3/4 cup of mazoh cake meal
1 cup sugar 1/4 cup of potato starch
3/4 cup of orange juice Pinch of salt
1 teaspoon of lemon juice
Beat egg yolks; add sugar, beating until thick and lemon colored. Gradually add the orange and lemon juice. Add the matzah cake meal, potato starch and salt. Beat for 5 to 8 minutes on low speed.
In a second bowl, beat egg whites until they stand in peaks. Gently fold in the egg yolk mixture.
Bake in a 350 oven for 1 hour using a tube pan. Do not grease pan or cake will not rise.
When the cake is done, remove immediately, turn upside down on a soda bottle to cool. When cake is completely cooled, cut around the edges with a knife and remove the inner pan. Using knife loosen bottom and slice.
Copyright © 2010 National Jewish Outreach Program. All rights reserved.
Recipes are labeled Meat, Dairy or Pareve (neither meat or dairy).
Be sure to check that all products purchased have Kosher for Passover certification.
Chremslach (Latkes) Traditional
Yield 10 to 12 Servings
6 to 8 Cooked Potatoes, grated
1 Raw Onion, grated
8 Eggs
2 to 3 tbsp potato starch
1 tsp salt
1/8 tsp pepper
1/2 tsp onion powder (optional)
Mix all Ingredients together thoroughly in a large bowl. (Fries better if left for 1/2 hour to 1 hour in refrigerator.) Heat 1/4 inch deep oil on high heat. Drop batter by rounded tablespoon into hot oil. When starting to cook, lower heat to medium. Flatten latkes with a fork. Fry for 2 minutes on one side until light brown; turn and brown on other side.
Charoset (Pareve) Rosalind Rosenbaum
This delicious combination of wine, nuts, and apples is eaten at the Seder to commemorate the mortar which the Jews were forced to build with in Egypt. You can spread it on Matzoh, or eat it straight from the jar. (No double dipping!) There are many variations, here is a basic one.
1 C. nuts (finely chopped) cinnamon to taste
1 apple (grated) sweet red wine
dash of ginger 1 tablespoon of brown or white sugar
Mix together nuts, apple, cinnamon, ginger and sugar. Add wine slowly until the mixture has reached a paste-like consistency. Adjust seasonings to taste.
Passover Rolls (Pareve) Estelle Kushner
3/4 cup of water 1 pinch of salt
1/4 cup of oil 3 eggs
1 cup of matzah meal 1 tablespoon of sugar
Boil water and oil, pour immediately over matzah meal, salt, and sugar. Cool. Add eggs one at a time. Mix. Grease baking sheet very well. Form small balls, making a hole in the middle. Bake for 15 minutes in 375 oven. Yields 12 rolls.
Passover Squash Kugel (Pareve) Debby Goldman
1 ½ green squash, peeled 1 cup of potato starch
1 med. onion Salt and pepper to taste
4 eggs (separated)
Grate the squash and onion; there should be approximately 1 to 1 ½ cups of grated squash. Add squash to beaten egg yolks, and stir in potato starch. Beat egg whites until stiff and add to squash mixture. Season with salt and pepper, bake in greased 8x8 pan at 350 for 50 minutes.
Passover Crepes With Mushroom Sauce (pareve) Rachel Goldberg
5 eggs
1/2 cup of potato starch
Pinch of salt
3 Tablespoons of water
Mix all ingredients. Heat a small circular skillet with a bit of oil. Pour in some of the batter. Pick up the pan and rotate it, so the crepe leaf is thin. Once it has cooked through (about 40 seconds to 1 min) pick up the pan and bang the leaf out on to a clean dish towel. Repeat until all batter is used up.
Filling: Boil 4 potatoes, mash with fried onions and salt. Fill leaves with potato mixture, fry.
Mushroom Sauce:
2 onions 1 teaspoon of sugar
2 cups of diced mushrooms 1 cup Water
salt and pepper to taste 1/4 cup of dry white wine
2 heaping tablespoons of potato starch
Saute 2 onions, add 2 cups of diced mushrooms. Add salt and pepper to taste + 1 teaspoon of sugar. Slowly stir in 3/4 cup of water + 1/4 cup of dry white wine. Add 2 Tablespoons of potato starch mixed with 1/4 cup of cold water. Stir constantly until mixture thickens (about 2 minutes). Pour over crepes and serve immediately. Garnish with fresh parsley, if desired.
Matzo Brei (pareve)
4 matzot salt and pepper
warm water 1 onion
4 eggs
Soak Matzot in warm water. Drain and squeeze out excess water. Beat eggs and seasonings, mix well with matzot. Heat oil, dice & saute onion, mix with matzoh mixture, form into patties, fry in oil. For a lower fat version, bake the patties.
Passover Apple Cake (Pareve)
3/4 c. of cake meal ½ teaspoon of salt
3/4 c. of potato starch 4 apples (peeled and thinly sliced)
2 1/3 c. of sugar 2 teaspoons of cinnamon
5 eggs (separated) 1 teaspoon of vanilla
1 c. of orange juice
Preheat oven to 325. Mix cake meal, potato starch and 1 ½ cups of sugar in one bowl. Make a well in the center, and drop in the egg yolks. Add orange juice and vanilla, beat until smooth.
In another bowl, beat the egg whites and salt until stiff. Gradually beat in ½ cup of sugar, and continue beating until very stiff. Fold into batter and pour into greased 9x13 inch baking pan. Arrange apple slices on top. Combine the remaining 1/3 cup of sugar and the cinnamon. Sprinkle over apples, bake 45 min-1hr or until done.
Passover Sponge Cake (pareve) Shirley Sobel
9 large eggs 3/4 cup of mazoh cake meal
1 cup sugar 1/4 cup of potato starch
3/4 cup of orange juice Pinch of salt
1 teaspoon of lemon juice
Beat egg yolks; add sugar, beating until thick and lemon colored. Gradually add the orange and lemon juice. Add the matzah cake meal, potato starch and salt. Beat for 5 to 8 minutes on low speed.
In a second bowl, beat egg whites until they stand in peaks. Gently fold in the egg yolk mixture.
Bake in a 350 oven for 1 hour using a tube pan. Do not grease pan or cake will not rise.
When the cake is done, remove immediately, turn upside down on a soda bottle to cool. When cake is completely cooled, cut around the edges with a knife and remove the inner pan. Using knife loosen bottom and slice.
Copyright © 2010 National Jewish Outreach Program. All rights reserved.
Wednesday, March 24, 2010
International Customs of Passover
Throughout the 2000 years of exile, the Jewish nation has dwelled in almost every corner of the world. England, Syria, Russia or Shanghai, no matter the country, Passover has been a time of sacredness to all Jews. Whether from an Ashkenazi or a Sephardi background, the matzah, the maror and the text of the Haggadah unify the Jewish nation. But distance between communities has spiced the flavor of every Seder. While njop.org has presented basic guidelines, below are some unique customs from communities around the world:
Charoset: A tasty food that represents the mortar the Jewish slaves used to build Pharaoh's cities, the recipe varies between communities. Most Ashkenazic communities make their charoset based on walnuts, apples and wine. The Persian community mixes spices with such fruits and nuts as bananas, oranges, pistachios, pomegranates and dates. Another Sephardic charoset recipe is made by boiling dates into a thick liquid, straining it and adding chopped walnuts. Venetian Jews blend chestnut paste and apricots.
Gebrachts: In Yiddish, the word gebruchts means broken and refers to foods prepared by cooking or baking matzah or matzah meal with liquids. This stringency, adhered to by most Chasidic communities, as well as many non-Chasidic Ashkenazim, is based upon the fear that raw flour may still be found in the cooked matzah and, when mixed with a liquid, will become chametz. For those who choose to not eat gebrachts matzah balls and matzah brei, favorites throughout the Ashkenazi world, are off the menu.
Yachatz (The Breaking of the Middle Matzah): In some Sephardi communities, the Seder leader attempts to break the middle matzah into the shape of letters. Syrians break the matzah in the shape of the Hebrew letters dalet and vav. Maghreban break it to form the 2 components of the Hebrew letter heh. (Note: hiding and stealing the afikoman is an Ashkenazi, not a Sephardi tradition
Re-enacting the Exodus: A pervasive custom throughout the Sephardi communities is to dramatize the Exodus. Generally this takes place immediately following Yachatz, the breaking of the middle matzah, or after Ha Lachma Anya, the first paragraph of the Maggid section.
The basic script for this dramatization is as follows:
Person holding the afikoman:"Their remaining possessions tied up in their bags on their shoulders and the children of Israel did as Moses commanded."
Other Seder Participants: "From where are you coming?"
Afikoman holder: "From Egypt."
Participants: "Where are you going to?"
Afikoman holder: "To Jerusalem."
Participants: "What are your supplies?"
Afikoman holder: "Matzah and Maror."
This ceremony varies not only as to when it is said, but who says it (sometimes only the leader, sometimes one child gets up and knocks on door before the dialogue begins, and sometimes each participant of the Seder holds the afikoman in turn), and how the afikoman is wrapped and held (in a napkin or a bag, held on the right shoulder or thrown over the shoulder).
Re-enacting the Exodus–a second version: In the Yemenite community, the Seder leader rises, throws the afikoman bag over his shoulder like a knapsack and circles the table while leaning on a cane. As he walks about the room, the leader tells the other participants about his experiences and the miracles he witnessed as he came from Egypt.
Dayenu and Scallions: In Afghani, Persian, and other Sephardi homes, the singing of Dayenu is accompanied by the beating of scallions -- Using bunches of scallions or leeks, Seder participants beat each other lightly on the back and shoulders to symbolize the taskmasters whip.
The End of Passover: The last day of Passover is the day on which G-d parted the Reed Sea. Many communities commemorate this great event by gathering together at midnight and reciting the Song of the Sea (Exodus 15).
This is a brief survey of some of the varying traditions within the Jewish community. If you feel NJOP has left off a valuable custom from your community, please email us at jewishtreats@njop.org
Copyright © 2010 National Jewish Outreach Program. All rights reserved.
Charoset: A tasty food that represents the mortar the Jewish slaves used to build Pharaoh's cities, the recipe varies between communities. Most Ashkenazic communities make their charoset based on walnuts, apples and wine. The Persian community mixes spices with such fruits and nuts as bananas, oranges, pistachios, pomegranates and dates. Another Sephardic charoset recipe is made by boiling dates into a thick liquid, straining it and adding chopped walnuts. Venetian Jews blend chestnut paste and apricots.
Gebrachts: In Yiddish, the word gebruchts means broken and refers to foods prepared by cooking or baking matzah or matzah meal with liquids. This stringency, adhered to by most Chasidic communities, as well as many non-Chasidic Ashkenazim, is based upon the fear that raw flour may still be found in the cooked matzah and, when mixed with a liquid, will become chametz. For those who choose to not eat gebrachts matzah balls and matzah brei, favorites throughout the Ashkenazi world, are off the menu.
Yachatz (The Breaking of the Middle Matzah): In some Sephardi communities, the Seder leader attempts to break the middle matzah into the shape of letters. Syrians break the matzah in the shape of the Hebrew letters dalet and vav. Maghreban break it to form the 2 components of the Hebrew letter heh. (Note: hiding and stealing the afikoman is an Ashkenazi, not a Sephardi tradition
Re-enacting the Exodus: A pervasive custom throughout the Sephardi communities is to dramatize the Exodus. Generally this takes place immediately following Yachatz, the breaking of the middle matzah, or after Ha Lachma Anya, the first paragraph of the Maggid section.
The basic script for this dramatization is as follows:
Person holding the afikoman:"Their remaining possessions tied up in their bags on their shoulders and the children of Israel did as Moses commanded."
Other Seder Participants: "From where are you coming?"
Afikoman holder: "From Egypt."
Participants: "Where are you going to?"
Afikoman holder: "To Jerusalem."
Participants: "What are your supplies?"
Afikoman holder: "Matzah and Maror."
This ceremony varies not only as to when it is said, but who says it (sometimes only the leader, sometimes one child gets up and knocks on door before the dialogue begins, and sometimes each participant of the Seder holds the afikoman in turn), and how the afikoman is wrapped and held (in a napkin or a bag, held on the right shoulder or thrown over the shoulder).
Re-enacting the Exodus–a second version: In the Yemenite community, the Seder leader rises, throws the afikoman bag over his shoulder like a knapsack and circles the table while leaning on a cane. As he walks about the room, the leader tells the other participants about his experiences and the miracles he witnessed as he came from Egypt.
Dayenu and Scallions: In Afghani, Persian, and other Sephardi homes, the singing of Dayenu is accompanied by the beating of scallions -- Using bunches of scallions or leeks, Seder participants beat each other lightly on the back and shoulders to symbolize the taskmasters whip.
The End of Passover: The last day of Passover is the day on which G-d parted the Reed Sea. Many communities commemorate this great event by gathering together at midnight and reciting the Song of the Sea (Exodus 15).
This is a brief survey of some of the varying traditions within the Jewish community. If you feel NJOP has left off a valuable custom from your community, please email us at jewishtreats@njop.org
Copyright © 2010 National Jewish Outreach Program. All rights reserved.
Festival Facts
MATZAH BAKING
To guarantee that matzah is Kosher for Passover, it must be produced in under 18 minutes. That means from the moment the water and flour come in contact, through the kneading and rolling, until it is removed from the (degree) oven, no more than 18 minutes can have passed. When the 18 minutes are over, any unused dough is removed, the baking area is cleaned of left overs, and all workers scrub their hands to ensure that no dough is caught between their fingers.
WHERE IS MOSHE (MOSES)?
Central to the story of the Exodus is the dynamic leader who spoke with G-d, confronted Pharaoh, led the Jews out of Egypt and guided them through the wilderness for forty years – Moshe Rabbeinu (Moses our great teacher). As integral a part as Moshe played in the Exodus from Egypt, one would think that his name would be all over the Haggadah. But it isn't. In fact, he is mentioned only once, and then merely in passing. Why isn't Moshe part of the Haggadah?
While Judaism ranks no leader or teacher higher then Moshe, he is not, and cannot be deified, and this is why he is not part of the Passover Seder. On Passover we celebrate the fact the G-d brought us out of Egypt with "a strong hand and an outstretched arm." As the Haggadah states: " I [G-d] and not an angel. I [G-d] and not a messenger."
No human being has ever come as close to G-d as Moshe, but in the end we must remember that he was still a human being. In fact, G-d recognizes the human capacity for deification and when Moshe dies, the location of his death and his burial site remains unknown to all. G-d wanted the Jewish people to understand that Moshe was a messenger of G-d, not the deity himself. The sages, therefore, when formalizing the text of the Haggadah, did not introduce Moshe into the text, out of fear that this could lead to Moshe's deification.
HOW PHARAOH ENSLAVED THE CHILDREN OF ISRAEL
Upon reading the Book of Exodus, one might wonder at the swift descent of the Jewish nation from the esteemed family of the Viceroy, Joseph, to slavery. Xenophobia, the fear of foreigners, is a common historic phenomenon, but one would think that transforming a nation into slaves would cause an uprising or take generations. The sages teach, however, that the Egyptians were cunning and enslaved the Jews through artifice. This is understood from Pharaoh, whose name can be broken up to mean peh rah, which means evil speech and can be understood to relate to peh rach, soft speech – Language is a powerful tool and even Pharaoh understood this.
When Pharaoh decided to enslave the Jews he declared a national week of labor on which all good citizens of the realm were to come and help in the building of the great store cities of Pithom and Ramses, with Pharaoh himself in the lead. The Jews, wanting to show their loyalty to their host country, joined in enthusiastically. The next day, however, when the Jews arrived to building sites, the Egyptians did not return. Shortly thereafter, the Jews found themselves surrounded by taskmasters who demanded that they produce the same amount of work that they had done under their own volition the day before. It was through soft, gentle and cunning words that Pharaoh lured the Jewish nation into slavery.
Copyright © 2010 National Jewish Outreach Program. All rights reserved.
To guarantee that matzah is Kosher for Passover, it must be produced in under 18 minutes. That means from the moment the water and flour come in contact, through the kneading and rolling, until it is removed from the (degree) oven, no more than 18 minutes can have passed. When the 18 minutes are over, any unused dough is removed, the baking area is cleaned of left overs, and all workers scrub their hands to ensure that no dough is caught between their fingers.
WHERE IS MOSHE (MOSES)?
Central to the story of the Exodus is the dynamic leader who spoke with G-d, confronted Pharaoh, led the Jews out of Egypt and guided them through the wilderness for forty years – Moshe Rabbeinu (Moses our great teacher). As integral a part as Moshe played in the Exodus from Egypt, one would think that his name would be all over the Haggadah. But it isn't. In fact, he is mentioned only once, and then merely in passing. Why isn't Moshe part of the Haggadah?
While Judaism ranks no leader or teacher higher then Moshe, he is not, and cannot be deified, and this is why he is not part of the Passover Seder. On Passover we celebrate the fact the G-d brought us out of Egypt with "a strong hand and an outstretched arm." As the Haggadah states: " I [G-d] and not an angel. I [G-d] and not a messenger."
No human being has ever come as close to G-d as Moshe, but in the end we must remember that he was still a human being. In fact, G-d recognizes the human capacity for deification and when Moshe dies, the location of his death and his burial site remains unknown to all. G-d wanted the Jewish people to understand that Moshe was a messenger of G-d, not the deity himself. The sages, therefore, when formalizing the text of the Haggadah, did not introduce Moshe into the text, out of fear that this could lead to Moshe's deification.
HOW PHARAOH ENSLAVED THE CHILDREN OF ISRAEL
Upon reading the Book of Exodus, one might wonder at the swift descent of the Jewish nation from the esteemed family of the Viceroy, Joseph, to slavery. Xenophobia, the fear of foreigners, is a common historic phenomenon, but one would think that transforming a nation into slaves would cause an uprising or take generations. The sages teach, however, that the Egyptians were cunning and enslaved the Jews through artifice. This is understood from Pharaoh, whose name can be broken up to mean peh rah, which means evil speech and can be understood to relate to peh rach, soft speech – Language is a powerful tool and even Pharaoh understood this.
When Pharaoh decided to enslave the Jews he declared a national week of labor on which all good citizens of the realm were to come and help in the building of the great store cities of Pithom and Ramses, with Pharaoh himself in the lead. The Jews, wanting to show their loyalty to their host country, joined in enthusiastically. The next day, however, when the Jews arrived to building sites, the Egyptians did not return. Shortly thereafter, the Jews found themselves surrounded by taskmasters who demanded that they produce the same amount of work that they had done under their own volition the day before. It was through soft, gentle and cunning words that Pharaoh lured the Jewish nation into slavery.
Copyright © 2010 National Jewish Outreach Program. All rights reserved.
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