Go your way, eat the fat, and drink the sweet, and send portions unto him for whom nothing is prepared; for this day is holy unto our Lord. Nehemiah 8:10
The Jewish New Year, the anniversary of the Creation, is a time for self-examination and repentance. If comes ten days before Yom Kippur, the day on which the divine judgment is sealed. The shofar-a horn of a ram or one of the four other animals specified in the Talmud, whose tradition is Jewish history stems from the time when God permitted Abraham to substitute a ram for Issac as a sacrifice-is sounded. Blowing the ram's horn has become a symbol of the complete faith of Abraham and of the Jewish people.
The ancient peoples had no organized New year, but rather calculated the year from the new moon nearest to the beginning of the barley harvest in spring (at Passover) or to the ingathering of the fruits (Sukkot) in autumn. Rosh Hashanah-the time of the new moon close to the latter holiday-was eventually adopted as the beginning of the festal year. Today it is one of the great solemn days of the Jewish faith.
The Rosh Hashanah table is laden with delicacies representing optimism for a sweet future. Dishes abound with honey, raisins, carrots, and apples-all seasonal reminders of hope for the coming year.
No sour or bitter dishes have a place on this joyous table. Moroccans, for example, will not eat black foods such as olives or eggplants, whose color and possible bitter taste might augur evil for the coming year. Lebanese will not eat salty or lemony foods, and Bulgarians eat only sweet-and-sour foods.
Some Eastern European Jews-those from the Ukraine-will not serve cucumbers, pickles horseradish, or even walnuts or almonds. The sourness of the first three is obvious, but the reason the nuts are avoided is less so. The total numerical value of the letters of the Hebrew word for walnut, egoz, is seventeen, equivalent to the numerical value of the Hebrew word for sin, het. Almonds might be avoided because, historically, the almond branch of Aaron's rod included sweet almonds on one side and bitter on the other. As long as Israel walked in the ways of the Lord, sweet almonds were fresh (moist); but when they departed from the right path, the bitter ones ripened. Thus, at the day of judgment the superstitious would avoid all nuts. (In addition, nuts and almonds stimulate an increased flow of saliva, which interferes with the recital of prayers.)
Because of the original harvest-festival character of Rosh Hashanah, it is natural that, for the ancients, the symbolic foods would be chosen from those fruits and vegetables abundant at that time of year.
Both Sephardic and Ashkenazic Jews say a blessing over an apple dipped in honey. "May it be Thy will to renew unto us a good and sweet year." On the second night, another new fruit (a pomegranate when available) evokes the blessing: "In the coming year may we be rich and replete with acts inspired by religion and piety as this pomegranate is rich and replete with seeds." Either a new fruit of the season is eaten of a new garment is worn on the second night at the kiddush;, because new fruits and garments rate the Sheheheyanu prayer, the blessing for new experiences.
In addition to the above fruits, Sephardic Jews say blessings over other seasonal foods. Pumpkins, fenugreek, leeks, onions, beets, turnips, gourds, quinces, and zucchini all grow rapidly in the early fall and are considered symbolic of fertility, abundance, and prosperity.
Moroccan Jews dip a date in anise seeds, sesame seeds, and powdered sugar. "As we eat this date, may we date the new year that is beginning as one of happiness and blessing and peace for all mankind."
Most important is the cooked head of a fish or lamb. The head expresses the hope that the New Year will see the Jewish nation redeemed and at the head of the nations of the world, rather than at the tail as a small, downtrodden people.
After these symbolic foods are blessed, the meal begins with the blessing over the wine and the round hallah for a full year. The foods selected for the meal are usually colorful and sweet. Carrots, prunes, apples, and sweet potatoes are all present.
Moroccan Carrot Salad serves 6-8
2 pounds carrots 3 cloves garlic, minced 2 tsp. paprika 1 tbs. cumin 1/2 cup lemon juice
2 tbs. fresh chopped parsley 3 tbs. olive oil Hot pepper to taste Salt to taste
1. Peel the carrots and boil in water for about 20 minutes, or until barely tender. Cool and cut into thin rounds.
2. Place carrots in a mixing bowl and add the remaining ingredients, except the parsley and oil.
3. Cover and refrigerate until thoroughly chilled. Before serving, sprinkle with parsley and oil.
'Jewish Holiday Kitchen' Joan Nathan
The Jewish New Year, the anniversary of the Creation, is a time for self-examination and repentance. If comes ten days before Yom Kippur, the day on which the divine judgment is sealed. The shofar-a horn of a ram or one of the four other animals specified in the Talmud, whose tradition is Jewish history stems from the time when God permitted Abraham to substitute a ram for Issac as a sacrifice-is sounded. Blowing the ram's horn has become a symbol of the complete faith of Abraham and of the Jewish people.
The ancient peoples had no organized New year, but rather calculated the year from the new moon nearest to the beginning of the barley harvest in spring (at Passover) or to the ingathering of the fruits (Sukkot) in autumn. Rosh Hashanah-the time of the new moon close to the latter holiday-was eventually adopted as the beginning of the festal year. Today it is one of the great solemn days of the Jewish faith.
The Rosh Hashanah table is laden with delicacies representing optimism for a sweet future. Dishes abound with honey, raisins, carrots, and apples-all seasonal reminders of hope for the coming year.
No sour or bitter dishes have a place on this joyous table. Moroccans, for example, will not eat black foods such as olives or eggplants, whose color and possible bitter taste might augur evil for the coming year. Lebanese will not eat salty or lemony foods, and Bulgarians eat only sweet-and-sour foods.
Some Eastern European Jews-those from the Ukraine-will not serve cucumbers, pickles horseradish, or even walnuts or almonds. The sourness of the first three is obvious, but the reason the nuts are avoided is less so. The total numerical value of the letters of the Hebrew word for walnut, egoz, is seventeen, equivalent to the numerical value of the Hebrew word for sin, het. Almonds might be avoided because, historically, the almond branch of Aaron's rod included sweet almonds on one side and bitter on the other. As long as Israel walked in the ways of the Lord, sweet almonds were fresh (moist); but when they departed from the right path, the bitter ones ripened. Thus, at the day of judgment the superstitious would avoid all nuts. (In addition, nuts and almonds stimulate an increased flow of saliva, which interferes with the recital of prayers.)
Because of the original harvest-festival character of Rosh Hashanah, it is natural that, for the ancients, the symbolic foods would be chosen from those fruits and vegetables abundant at that time of year.
Both Sephardic and Ashkenazic Jews say a blessing over an apple dipped in honey. "May it be Thy will to renew unto us a good and sweet year." On the second night, another new fruit (a pomegranate when available) evokes the blessing: "In the coming year may we be rich and replete with acts inspired by religion and piety as this pomegranate is rich and replete with seeds." Either a new fruit of the season is eaten of a new garment is worn on the second night at the kiddush;, because new fruits and garments rate the Sheheheyanu prayer, the blessing for new experiences.
In addition to the above fruits, Sephardic Jews say blessings over other seasonal foods. Pumpkins, fenugreek, leeks, onions, beets, turnips, gourds, quinces, and zucchini all grow rapidly in the early fall and are considered symbolic of fertility, abundance, and prosperity.
Moroccan Jews dip a date in anise seeds, sesame seeds, and powdered sugar. "As we eat this date, may we date the new year that is beginning as one of happiness and blessing and peace for all mankind."
Most important is the cooked head of a fish or lamb. The head expresses the hope that the New Year will see the Jewish nation redeemed and at the head of the nations of the world, rather than at the tail as a small, downtrodden people.
After these symbolic foods are blessed, the meal begins with the blessing over the wine and the round hallah for a full year. The foods selected for the meal are usually colorful and sweet. Carrots, prunes, apples, and sweet potatoes are all present.
Moroccan Carrot Salad serves 6-8
2 pounds carrots 3 cloves garlic, minced 2 tsp. paprika 1 tbs. cumin 1/2 cup lemon juice
2 tbs. fresh chopped parsley 3 tbs. olive oil Hot pepper to taste Salt to taste
1. Peel the carrots and boil in water for about 20 minutes, or until barely tender. Cool and cut into thin rounds.
2. Place carrots in a mixing bowl and add the remaining ingredients, except the parsley and oil.
3. Cover and refrigerate until thoroughly chilled. Before serving, sprinkle with parsley and oil.
'Jewish Holiday Kitchen' Joan Nathan
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