During the Festival of Lights, Chanukah, we light up candles in a special candleholder called a chanukiyah. Chanukiyot come in all kinds of designs, shapes and colors. That is why we will make our own unique version. To be more specific, it is going to be a meowukiyah, since our chanukiyah will take a shape of a cat.
To start, have ready a few basic colors of modeling clay: orange, green, black and white, and a little bit of pink. You will also need a toothpick.
Take the orange modeling clay, make and set aside the body parts of the cat: a head, two ears, the trunk in a shape of a watermelon slice, and four legs.
Attach the ears to the head, the head to the trunk and then attach all four legs to the body. Using the toothpick, carefully trace triangles inside the ears.
Using white, green and black modeling clay, give your cat a face: make the eyes, the eyebrows, cheeks with whiskers – and don’t forget the pink mouth. Make green paw pads and decorate the pads just like the picture shows or the way you like it. After that, make a few green stripes and attach them to the top of the trunk. Give your cat a tail.
Make few little balls from white and orange modeling clay. Using a little force, flatten them into the trunk of your cat. Alternatively, you can try your own design. Don’t be afraid to use your imagination!
The only remaining task is to make the candles. The body of the cat can hold eight yellow candles in green candleholders, and the head can have the shamash, the candle that is used to light up all other candles.
Our meowukiyah is ready! You can play with it, just like you play with your toys, or you can use it to decorate your home. If you take a picture of your creation and print it out, it would make a wonderful Chanukah postcard. Send the pictures of your artwork to [email protected] and win prizes from Curly Orli.
Have a Happy Chanukah, dear Jewish Independent readers!
Lana Lagoonca is a graphic designer, author and illustrator (lunart.ca). At curlyorli.com, there are more free lessons, along with information about Curly Orli merchandise.
Amelia Saltsman’s background makes for an interesting source for her cookbook The Seasonal Jewish Kitchen (Sterling Epicure, 2015). Her mother is Romanian and her father is Iraqi; they met in the Israeli army and then immigrated to Los Angeles, where Saltsman was born and grew up. She and her family live in Santa Monica.
Saltsman is a regular contributor on food in the media. One day, while cooking and sharing her ideas on various social media and her blog, the responses were so overwhelming, she realized “that a new generation of cooks was looking for a fresh approach to Jewish food.” Thinking about her heritage led her to explore her family’s culinary roots more deeply.
When she divided the year into two-month microseasons, she saw how foods meshed with the holidays occurring during those times. The result is 146 recipes plus 135 beautiful, enticing color photographs. Within each two-month section is the description of a holiday, the background image for which is a piece of Arab embroidery. And each two-month section contains recipes connected to the holiday, from starters, salads and soups, to side dishes, main courses and desserts.
There are essays on what comprises Jewish food, as well as explanations for how to use the cookbook, ingredient essentials, kitchen fundamentals, helpful kitchen tools and seven basic recipes. There are two special indexes – recipes by course and by kosher category – a bibliography, information on the holidays, a resource guide, acknowledgments, more about the author and a regular index.
Saltsman said in an interview with KQED Food, “We often overlook today … the innate seasonality of Jewish food, from the late-summer/early-fall pomegranates, apples and quince of Rosh Hashanah and the etrog (citron fruit) of Sukkot, to the spring lamb and herbs of Passover. That Jewish food can be reframed through the lighter, brighter lens of how we eat today while still being true to its traditional roots.”
This is not a kosher cookbook, but the recipes are labeled as meat, dairy, pareve (neutral) and fish, as well as vegan or gluten-free. “The food philosophy is that you should use well-raised, whole, real foods,” she said. “There are no artificial ingredients used in any recipes.”
Weights are given in imperial and metric measures. One of my favorite aspects of a cookbook is anecdotes on each recipe, which Saltsman includes, and which make for a very warm and personal read. One of my other favorite features is numbering of instructions, which is not used in this cookbook.
Recipes are from Tunisia, Morocco, Germany, Syria, Yemen, Persia, Bulgaria, Hungary, Eastern Europe and, of course, Romania and Israel. Some of the recipes I found particularly interesting include autumn slaw with beets, carrots and kohlrabi; Syrian lemon chicken fricasse; braised beef with semolina dumplings; apples in nightgowns; rustic almond-orange macaroons; rice with almonds and raisins; bulgarian cheese puffs; and whole fish with preserved lemons and herbs.
For Chanukah, here are two of her recipes.
BEST POTATO LATKES (makes 24; pareve or dairy)
2 pounds peeled starchy potatoes 1 small onion 2 heaping tbsp unbleached all-purpose flour or potato starch 1 tsp kosher salt 1/2 tsp baking powder freshly ground black pepper 2 lightly beaten eggs mild oil (grapeseed, sunflower or avocado) sea salt
Using the large holes of a box grater or a food processor fitted with the grating disk, grate the potatoes (about five cups).
Grate the onion on the large holes of the box grater or use a food processor.
In a large bowl, stir together potatoes, onion, flour, salt, baking powder and a few grinds of pepper. Stir in eggs.
Line two or three sheet pans with paper towels. Place the prepared pans, the latke batter, a large spoon and a spatula near the stove.
Heat one or two large skillets over medium heat. Do not use more than 1/4-inch oil. When the oil is shimmering and a tiny bit of batter sizzles on contact, start spooning in the latke batter, making sure to add both solid and liquids Using the back of the spoon, flatten each spoonful into a circle three to four inches in diameter. Do not crowd the latkes in the pan. You will get four or five latkes in a 12-inch skillet.
Cook the latkes, flipping them once until golden on both sides, five to six minutes total.
Transfer the latkes to the prepared baking sheet. Cook the remaining batter in the same way, stirring the batter before adding more to the pan and adding oil as needed at the edge of the pan.
Arrange the latkes on a warmed platter, sprinkle with sea salt, and serve with applesauce or sour cream.
ROASTED SMASHED APPLES AND PEARS (3 cups; pareve/vegan)
3 pounds medium-size apples and pears a few sprigs thyme (optional) 2 to 3 tbsp water, fresh lemon juice, calvados, pear brandy or eau-de-vie, hard cider or dessert wine ground cinnamon or nutmeg (optional)
Preheat the oven to 375˚F.
Halve the pears and apples through the stem end, then core them and place the halves, cut side down, on one or more sheet pans, spacing them one to two inches apart. If using the thyme, scatter it among the pears and apples. Cover the pan tightly with aluminum foil.
Bake the apples and pears until tender when pierced with a knife tip (30 to 40 minutes). When they are cool enough to handle, slip the fruits from the skins and back into the pan, scraping any pulp from the skins. Discard skins and thyme stems.
Mash the apples and pears with a fork, stirring in enough water or other liquid to help scrape up any brown bits from the pan bottom and lighten the texture of the fruit.
Scrape the mixture into a bowl and serve warm, at room temperature or cover and refrigerate up to a day ahead and serve cold.
This can also be made with all pears or all apples.
Sybil Kaplan is a journalist, foreign correspondent, lecturer, food writer and book reviewer who lives in Jerusalem. She also does the restaurant features for janglo.net and leads weekly walks in English in Jerusalem’s market.
Food writers are privy to a lot of recipes, and many of them, sadly, are repeats of ones already widely familiar, with small variations in ingredients. Infrequently, though, we get access to a compilation of recipes by a skilled author with an innovative eye and a dash of culinary talent, and the result is nothing short of inspiring.
That’s Daniella Silver’s The Silver Platter (Artscroll, 2015) in a nutshell. Silver has none of the accolades of a celebrity chef – she doesn’t call herself a professional and she never spent a day in culinary school. Still, what she lacks in education she more than makes up for in passion and ingenuity in her work. Her recipes take common, easily obtained ingredients and put them together in spectacular new ways that highlight their flavor and versatility. Lay your hands on The Silver Platter and you feel an urge to get into the kitchen and start cooking.
A mother of kids with allergies, Silver is sensitive about gluten and notes whether each of her recipes is pareve, gluten-free, freezable and if substitutions could make it appropriate for Passover. She collaborated with Norene Gilletz to write this book and adds “Norene’s Notes” at the end of each recipe. That’s great because Gilletz is a no-mess, no-fuss chef who offers great tips on food storage, easy cleanup tricks, uses for leftovers and substitution possibilities.
Each recipe has a color image of the prepared dish on the facing page and all look incredibly tempting. I have a weakness for salads and vegetarian dishes, so I loved the panko-topped bok choy with edamame, the shaved corn and asparagus salad, and the kale salad with roasted sweet potatoes. Eye candy abounds and, in almost every recipe, the ingredient list adds new flavors to old staples. For example, lentil cranberry salad; mango chicken with leeks; parsnip latkes; and roasted squash with red onion and pears.
The Silver Platter is eye candy in the best sense of the word. This is a recipe book that will earn its chefs heaps of praise as they create easy dishes with ingredients that are mostly kitchen staples. That means no hunting the grocery stores for that odd ingredient you’ve never heard of before. Nutritional information for each dish is listed in the appendix and more than half of the 160 recipes, which cover fish, meat, poultry, desserts, appetizers and soups and salads, are gluten-free and Passover-friendly.
This book is a keeper on the recipe shelf. Kudos to Silver on her winning combinations in a recipe book that will inspire even long-dormant chefs to get cooking. Here is but one example, straight from The Silver Platter.
1 beef brisket (4-5 lb /1.8-2.3 kg) 2 tsp kosher salt 1 tsp black pepper 1 tbsp onion powder 1 tbsp garlic powder 2 tbsp olive oil 3 large onions, thinly sliced 1/4 cup chopped fresh parsley 1 can (6 oz/170 g) tomato paste 2 tbsp honey 3 bay leaves 1/2 cup balsamic vinegar 3/4 cup dry red wine or water
Coat a large roasting pan with nonstick cooking spray. Add brisket; sprinkle with salt, pepper, onion powder and garlic powder. Rub brisket with spices to coat on all sides.
In a large nonstick skillet, heat oil over medium heat. Sauté onions for five minutes, until softened. Stir in parsley, tomato paste, honey, bay leaves, vinegar and wine. Simmer for five minutes, stirring occasionally. Let cool.
Pour sauce over, around and under the brisket. Cover and marinate in the refrigerator for at least one hour or overnight, turning occasionally.
Preheat oven to 325°F. Bake, covered, for three to three-and-a-half hours or until meat is fork-tender. Calculate 45 minutes per pound to determine the cooking time. Discard bay leaves. Let cool.
Refrigerate several hours or overnight. Discard hardened fat from gravy. Trim excess fat from brisket. Slice against the grain to desired thickness.
Reheat, covered, in pan gravy at 350°F for 25-30 minutes.
Norene’s Notes
Slow cooker method: season brisket and prepare sauce as above; add to slow cooker insert coated with nonstick cooking spray. Marinate overnight in the refrigerator. Place insert into slow cooker; cook on low for eight to 10 hours.
Ask your butcher to cut a very large brisket (8 lb/3.6 kg) in half. Total cooking time will be the same as for one 4 lb/1.8 kg brisket.
Brisket should be cooked “low and slow,” with lots of onions. The internal temperature should not rise above 180°F on a meat thermometer; after it reaches 200°F, the brisket will become dry.
Lauren Kramer, an award-winning writer and editor, lives in Richmond, B.C. To read her work online, visit laurenkramer.net.
The New Kosher: Simple Recipes to Savor and Share by Kim Kushner is a beautiful cookbook with more than 100 recipes that reflect many cultural traditions. There are full-color photos aplenty (by Kate Sears), easy-to-follow instructions, and each recipe has its own brief introduction.
Kushner’s bio notes that she spent “childhood summers in Israel with her extended family,” and there “learned to cook by eating, and by participating in family feasts.” In The New Kosher, she writes: “I was raised in a modern Orthodox home in a vibrant kosher community in Montreal and first learned to cook from my mother, who was born in Morocco and grew up in Israel. My mother’s life revolves around food, and her generosity through her love of feeding other people has been the greatest influence on my cooking.”
Now living in New York with scads of education and experience behind her, including the cookbook The Modern Menu (2013), there can be no doubt that the meals, salads, appetizers and desserts in The New Kosher will make for good eating – and for good sharing with family and friends.
Since it’s almost Chanukah, here are two recipes from the book, one for latkes and one for an applesauce that would go with them quite nicely or, as Kushner recommends: “It’s delicious on its own or served alongside roasted potatoes or even sliced brisket, and both kids and adults love it.”
KIM’S QUICK LATKES (makes about 24)
5 Yukon gold or red potatoes, about 2 lb (1 kg) total weight, peeled and cut into large chunks 1 large yellow onion, cut into large chunks 2 large eggs 1⁄3 cup (2 oz/60 g) all-purpose flour 1 tsp baking powder kosher salt and freshly ground pepper 1⁄2 cup (4 fl oz/125 ml) rice bran oil or canola oil
Preheat the oven to 400°F.
In a food processor, combine the potatoes, onion and eggs, and process with quick on-off pulses until the potatoes and onion are chopped into small pieces, about 30 seconds. Add the flour, baking powder, one teaspoon salt and 1⁄4 teaspoon pepper and process until the ingredients are well combined, a couple of seconds longer.
In a large frying pan, heat the oil over medium-high heat. Using an ice-cream scoop … scoop up the potato mixture, drop into the hot oil, and flatten with a spatula or fork to about 1⁄4–1⁄2 inch thick. Cook only four latkes at a time so you don’t crowd the pan. Once the edges are browned, carefully flip the latkes over and cook until the underside is crisp and golden, about two minutes per side. Transfer the latkes to paper towels to drain. Repeat with the remaining potato mixture. You can serve them right away, but Kushner likes to arrange them in a single layer on a baking sheet and put them in the oven for three to five minutes to give them a final crisping.
To freeze the latkes, let them cool completely, then freeze them in a single layer in large lock-top plastic freezer bags for up to one month. To serve, thaw in the refrigerator overnight and reheat in a 375°F oven until piping hot, eight to 10 minutes.
If you like, sprinkle the latkes with truffle salt just as they come out of the frying pan but, if you plan to do this, reduce the kosher salt to 1⁄2 teaspoon.
VANILLA BEAN APPLESAUCE (makes 3-4 cups)
10–15 apples (any variety), 3.5–4 lb (1.75–2 kg) total weight, peeled, quartered and cored 1 vanilla bean, split lengthwise
In a large pot, combine the apples, vanilla bean and 1⁄4 cup water and bring to a boil over high heat. Reduce the heat to medium, cover and cook for 35-50 minutes without stirring. (The water will prevent the apples from scorching.) The timing will depend on how many apples you use: the more fruit, the longer the mixture will need to cook. To test for doneness, pierce the apples with a fork. They should be extremely soft and almost falling apart.
Carefully remove the vanilla bean from the pot and let it cool for a few minutes. Then, using the tip of a sharp knife, scrape the seeds into the pot and discard the pod.
Let the apple mixture cool for about five minutes longer. If you prefer a smooth applesauce, transfer the mixture, in batches, to a food processor, and pulse until smooth. If you prefer a chunky sauce, use a potato masher to mash the fruit to your desired consistency. Let cool completely, then transfer to one or more glass jars. The applesauce will keep in the fridge for up to two weeks.
A Google search for latke recipes reveals 341,000 results, so popular is the Chanukah treat.
My earliest memory of Chanukah catapults me back to Winnipeg’s North End of the 1940s and my grandparents’ cozy, clapboard house on the tree-lined boulevard of Burrows Avenue East. My mother and I lived there then; my father was still away at war. It was the time in a child’s life before words, when smells and sounds and tastes made meaning of the world. Although I couldn’t say latke, much less describe its savory, greasy goodness or its mouth-watering fragrance, I knew what it was with every fibre and neuron of my little being, and could hardly wait for my grandmother to place a warm, tiny morsel into my impatient mouth.
My aproned baba, spatula in hand, bent over the sizzling frying pan in the over-crowded kitchen, flipping the golden discs of shredded potato and onion like a juggler. The tantalizing odor rising from the stove told me that Chanukah was near. My grandmother would make frying pan after frying pan of latkes, stacking them in her large roasting pan, the only container large enough to store the hundreds of latkes she churned out. I knew, once the covered roaster found its way into the old Leonard refrigerator with the compressor on the top, that Chanukah was only a day or two away.
And, joyfully, now Chanukah is almost here again. Though more than 65 years have passed since that first delicious bit of latke found its way into my waiting, toothless mouth, the visions of that kitchen and the image of my beloved grandmother, who has been gone for 31 years now, are as clear as they were then, the taste and the smell just as vivid. And to celebrate, it’s time to pay tribute to the wonderful latke, the traditional Chanukah staple. If we take a look on the internet, we discover the potato latke and its many oily variations listed innumerable times. Even kitchen diva Martha Stewart has her own special recipes posted on her website – 16 at last count. (She also has other sections dedicated to the holiday that are worth checking out.)
When Rabbi Marc Gellman from Toronto appeared on the TV show Good Morning America many years ago to talk about Chanukah, he shared a basic recipe for latkes, with one difference – the addition of nutmeg. He also shared his secret to good apple sauce: “Core but do not peel about eight Mutsu or Rome apples. Cook with one-quarter cup of apple cider and a cinnamon stick.”
If you ever tire of the traditional potato latke, don’t despair. Believe it or not, there is the Jewish Food Experience latke archives to consult. More than 100 varieties can be found there to tempt you, including drunken apple, walnut, cauliflower-cheddar, Sephardi bunuelos, and dozens more, such as chestnut flour, risotto, and Norwegian lox. But I think I’ll pass on the brain latkes!
What to do if you love latkes, but not the fat? The Canadian Cancer Foundation suggests trying a no-oil “lean” latke. Coat a skillet with fat-free cooking spray and smooth the grated potatoes into a large, plate-sized pancake. One serving contains 162 calories and less than one gram of fat. And, if a latke just isn’t a latke without oil, then go ahead and splurge by adding one tablespoon only.
Every year, amateur cook Roger Mummert holds court in his Long Island kitchen for chefs with the tastiest and most extreme latke recipes. Last year, the event was covered by National Public Radio, which archived its report along with recipes for winners, including Larry’s firecracker latke poppers, spana-latke-kopita, and Mexi-latkes with jalapenos and red peppers.
There are many websites that give recipes on how to make a great latke. At the All Recipes site, there are tips about what kind of potatoes to use (russet), how to keep them from turning pinkish-brown (keep them under water) and how to make sure they don’t fall apart when you’re frying them (squeeze the potato mixture in a cheesecloth).
Who would have imagined that there’s also a whole sub-genre of latke humor lurking on the web? In his article “Ritual slaughter of the latke,” Raphael Finkel elucidates the intricate (and phony) Jewish laws that ensure that latkes are kosher. For example, just as kosher meat must be salted, Finkel says we must “remember to salt the potato and leave it to drain for at least 24 hours. We do this in memory of Lot’s wife, Latke, who was turned to salt. Use a lotta salt, in memory of Lot’s daughter, Lotta.” Is that a groaner, or what?
Believe it or not, a scholarly book titled Desperately Seeking Certainty: The Misguided Quest for Constitutional Foundations has a recipe in it for potato latkes. Honest! The authors use that as a starting point to envisage how that recipe might be reinterpreted by leading jurists like retired U.S. Supreme Court justice Antonio Scalia. “Scalia would conclude that latkes were a liberal distortion of the recipe as originally understood, so he would make matzah (unleavened bread ritually eaten at Passover) instead.” Meanwhile, the heavy thinkers at MIT engage in an annual food fight on the same weighty subject.
Speaking of weight, I’ll leave the last word to writer Marjorie Windgall, whose wishes for a modern-day Chanukah miracle are probably shared by latke fans everywhere. She quips, “My hope is that a miracle will occur and the calories of eight days will count as the calories of one.” Me, too!
Sharon Melnicer is a Jewish freelance writer, broadcaster and artist living in Winnipeg.
I thought readers would get a kick out of this. The Arbutus Shopping Centre has winter signs that all have the identical scene – basically Christmas gingerbread houses and bears snowboarding – that say things in several different languages, like “Joyeuses Fête,” “Happy Holidays,” in French, as well as something in Chinese and what you see in the photo in Hebrew.
I couldn’t understand one word of the Hebrew sign, so I took the photo and sent it to my daughter and son who decoded it immediately. It seems that the mall, with all good intentions, took the Hebrew words “Chag Sameach Shel” (“Happy Holiday of”) but wrote the Hebrew letters in the English order, left to right. Chag sameach shel Chanukah!
The Chabad-Lubavitch public chanukiyah in front of Karlsruhe Palace in Germany. When we light the candles, we are, in effect, praying that the light of renewal, love and peace will break out in the world. (photo by Michael Kauffmann via commons.wikimedia.org)
What is Chanukah about? Dreidels? Latkes? Doughnuts? Candles? All of the above? According to the rabbis of the Talmud, Chanukah is primarily about the remembering of a miracle. But what is the miracle?
Chanukah celebrates the miracle that Hashem did for us in the time of the Seleucids, when the Greek occupying power tried to wipe out Jewish culture and absorb us into the Hellenic world. Some say that the miracle is the oil that burned for eight days after the
Temple was re-consecrated, even though there was only enough for one day. Some say that it was the defeat of the Greek army, as the prayer “Al Hanissim,” recited every day during Chanukah, says. Perhaps it was both – the miraculous salvation of the Jews by a power not their own, which was clearly demonstrated by the oil that burnt for eight days. Perhaps that was Hashem’s way of signing His name.
Throughout Jewish history, many rabbis have pointed out that Chanukah is about chinuch, education. What is the way of education shown in Chanukah? It is the way of light. Each day, we light another candle to illumine the darkness and we place this menorah of lights in the window where we can show it to the world. Why on this holiday do we publicize the miracle? The Mevaser Tov (the Biala Rebbe Shlita) asks this question, pointing out, “We do not read the Megillah out in the street, or pour the four glasses of Pesach on the street corners!” The reason, he says, is that the light of Chanukah is a first dawning of messianic light – the light that has been hidden away since the beginning of the world. When we light the candles, we are letting loose some of this light and we are, in effect, saying a prayer that this light break out en masse in the world.
But what does this mean? What is the light of the Messiah? The Tanach says that the messianic age will be when: “the wolf will dwell with the lamb / and the leopard will lie down with the young goat / and the calf and the young lion and the fatling together / and a small child will lead them. / Also the cow and the bear will graze / their young will lie down together / and the lion will eat straw like the ox. / The nursing child will play by the hole of the cobra / and the weaned child will put his hand on the viper’s den. / They will not hurt or destroy in all My holy mountain / for the earth will be full of the knowledge of YHVH / as the waters cover the sea.” (Isaiah 11:6-9)
The light of the Messiah is the light of renewal, love and peace. This light that we light both commemorates and anticipates a miracle – the miracle that human beings and God work together to save the world.
Why did Hashem publicly save the Jews fighting the Greek empire? The Aish HaKodesh (Rabbi Kalonymous Shapira, the Rebbe of the Warsaw Ghetto, died 1942, zt’l) explains by pointing out why the Jews of that time warranted a miracle. Surely Jews of many times and places (and certainly his own!) had suffered great losses at the hands of oppressors, murderers and tyrants. Homes, possessions, families had all been lost. Jews had been maimed, broken, scarred and killed. The reason, the Aish HaKodesh says, is that what most pained the Jews at that time was not the loss of loved ones, possessions or even life and limb. Not that they didn’t grieve for these things, but they were not what caused the Jews to rise up in prayer to God and in rebellion against the Greek empire. What animated the Jews was the threat not to their bodies, but to their spirit. When the Greek empire raised a hand against the values of Israel and threatened to wipe them out, then the Jews rose up. In other words, what provoked the miracle was that the Jewish people cared more about an injury to their spirits than their bodies. Faith like that, love like that, can provoke miracles.
We live in a time of great temptation to forget the spirit of Judaism in our anger and grief. The details are well known and do not need to be repeated here. The Jewish people, and the Jews of the state of Israel in particular, are attacked with lies, with knives, with axes, with stones, guns, bombs, cars, tractors and even buses. The temptation is great to respond with hatred, with violence. We are tempted to give back as we get, and some try to, usually with disastrous consequences. Witness the mob in Israel that attacked a Jew they thought was an Arab, or when another killed an Eritrean man. To lose sight of our highest values at a time like this – values of justice, peace, love for all the nations and unwavering menschlichkeit – is to lose our hope to be a light to the nations. That light is the light of Chanukah. Experience teaches us that only from that light will miracles come. That light itself is a miracle.
Matthew Gindinis a writer, lecturer and holistic therapist. As well as teaching holistic medicine, Gindin regularly lectures on topics in Jewish and world spirituality, and has a particular passion for making ancient wisdom traditions relevant in the modern world. His work has been featured on Elephant Journal, the Zen Site and Wisdom Pills, and he blogs at Talis in Wonderland (mgindin.wordpress.com) and Voices (hashkata.com).
Dreidels for sale in Mahane Yehuda in Jerusalem. (photo by Adiel lo via commons.wikimedia.org)
“Dreidel, dreidel, dreidel, I made it out of clay, and when it’s dry and ready, oh dreidel I shall play.” This children’s song has been sung for generations on Chanukah. A dreidel (Yiddish for spinning top; drey is Yiddish for spin) is a unique toy. It is still called by its original name all these centuries later and is enjoyed by children (and adults) of all ages the world over during Chanukah. It is also perhaps the oldest toy in history, but it is not only functional – it is wrought with symbolism.
In Hebrew, a dreidel is called a sevivon. It dates back to the time of the Greek-Syrian rule over the Holy Land, which set off the Maccabean revolt that culminated in the Chanukah miracle. Learning Torah was outlawed and was punishable by death. The Jewish children resorted to hiding in caves in order to study their beloved Torah. When Greek soldiers were on patrol and would approach them, the children would pull out their dreidels and pretend to be playing a game instead of learning. By playing dreidel during Chanukah, we are reminded of the courage of these brave children.
Dreidels generally do not require any maintenance at all. They are silent but strong. They are thrilled to be taken out every year for Chanukah from the cupboard to be a plaything, to see the sheer delight on the faces of generations of Jewish people who have survived so much persecution. They don’t mind if we touch them with our oily or sticky fingers, spin them endlessly, let them fall onto the floor repeatedly in our enthusiasm, smash them down mercilessly when we lose, throw them up in the air when we win, or spin them upside down to show off for our friends and family. They are so happy to be used for the eight-day festival, which this year begins on the evening of Sunday, Dec. 6, and continues until and including the last night, which will be on Sunday, Dec. 13.
Dreidels come in plastic, wood, metal and even crystal and are collector items, too. But, dreidels are not just objects to be admired and collected, they are actually used to play a game, which has rules. Players gather around a table and divide up a pile of items for tokens (coins, candies, peanuts, etc.). Players take turns spinning the dreidel to see how it will fall and then try to win the whole pot based on the turns. A dreidel has four sides and each side has a Hebrew letter: a nun, a gimmel, a hey and a shin.
After spinning, the top lands and the letter that is facing up determines what happens next. For nun, meaning nisht (nothing), you don’t do anything. For gimmel, meaning gantz (the whole thing), you get to keep the whole pot and then everyone has to put one item in to make a new pot. For hey (halb, or half), you get half of the pot and for shin (shtel arein), you have to put one in the pot. It boils down to having to give or take. It also gives us something to think about while we’re waiting for our next turn. Are we going to be givers or takers? Give: G-d gives us so much, so we can share with others this Chanukah (money, food, time, etc.). Take: we can take upon ourselves an additional aspect of spirituality (a Torah class, a mitzvah, synagogue attendance, etc.).
A dreidel is not a simple toy either, though. It is imbued with the blood of martyrs, the tears of the pious and the endurance of the faithful. No matter what material forms it, a dreidel is made of pretty tough stuff, just like us.
The letters on the dreidel spell out the Hebrew phrase, “Nes gadol haya sham,” which translates as, “A great miracle happened there” (meaning in the Holy Land). Israeli dreidels have the letter pey instead of shin to represent the word poh (here).
Aside from being a symbol of courage and a fun game, how does the small, simple dreidel embody the Chanukah message? What’s striking about the dreidel is that its “religious” aspect isn’t readily apparent upon looking at it. In fact, while it’s spinning, we can’t even make out any letters at all and certainly cannot make words out of the letters even when the dreidel stops. Its message is hidden.
Our lives are like a game of dreidel. In the course of our hectic day-to-day routine, we are often too busy to notice the “letters” – those small and big miracles that accompany us all the time. Taking a first breath upon waking in the morning, stepping onto the floor, being able to get dressed, being able to eat, pray, read the newspaper, drive to work and do all of the activities that we may take for granted in our busyness.
I like to think of the letters of the dreidel as modes of being. We all have our “gimmel” days, when we feel that everything is going great for us. Then there are our “hey” days, when things are going well but could be better. On the “shin” days, we spend time wishing for the hey and gimmel days. The “nun” days, when all the good things seem like a distant memory, we feel that we may never have another hey or gimmel day again in our whole lives.
Each of these letters though, represents only one face of the dreidel – a single perspective of the whole. Together, they spell out a sentence – and, every once in awhile, we have to give the spinning dreidel a break and reflect on its message, “A great miracle happened there.” This, of course, refers to the miracles of Chanukah that occurred in the Holy Land when the situation seemed beyond hope. The commitment of a few people turned the situation around (just like a dreidel) and brought about the miracle through G-d’s salvation. The Maccabees didn’t dwell on the fact that they were being oppressed and persecuted by an enemy larger and stronger than they were. They focused on the gimmel that was on the other side of the shin. They used this attitude to act to create a vehicle for a divine miracle.
It’s important to remember that whatever letter we seem to land on, it’s all part of one dreidel and that the dreidel has the message that miracles can and do happen every day. We can transform the dark situations of our lives into the bright lights of the Chanukah candles to help us battle the darkness. We only have to draw on the strength of the Maccabees, those brave children and the letters of the dreidel. When they fall, they get up, with a little help, and spin ecstatically over and over again.
After the terror we have seen over the past few months in Israel every single day, as well as the terror in Europe and all around the globe, we might think of how we can help during these horrific attacks on completely innocent civilians. In our physical world, there is the notion of cause and effect known as the “butterfly effect,” where a butterfly can flap its wings in one part of the world and cause a storm on the other side of the globe.
In a spiritual realm, a small positive action can push away and dispel much evil, as the Lubavitcher Rebbe, of blessed memory, said – a tiny light can dispel much darkness. How appropriate for us today. We can get involved in positive actions of any type wherever we find ourselves. This goodness will work to counteract the evil, even on the other side of the world.
We need not feel helpless at the terrible news we receive constantly, as there is much we can do through our positive actions. Let’s hope and pray that, as we say in the second blessing on the candles each night of Chanukah, “Blessed are You, Lord our G-d, King of the Universe, who performed miracles for our forefathers in those days, at this time,” that G-d will continuously send us miracles and protection wherever we are in the world and wherever His protection is needed.
Chag samayach!
Esther Taubyis a local educator, writer and counselor.
Many Jews retain the custom of honoring Judith by eating cheese for Chanukah, and the custom of eating dishes like cheesecake and blintzes emerged from the story of Judith. Many Jews retain the custom of honoring Judith by eating cheese for Chanukah, and the custom of eating dishes like cheesecake and blintzes emerged from the story of Judith. (photo by Andrevan via commons.wikimedia.org)
Mention symbolic foods for Chanukah and everyone immediately responds – latkes and sufganiyot. But someone may say cheese pancakes. Cheese? Why?
The Shulchan Aruch (Code of Jewish Law), written in the 1500s by Rabbi Joseph Ben Ephraim Caro, a Jew from the Iberian Peninsula, is a digested version of commentaries on laws in the Talmud (commentaries on the first five books of the Bible). The Shulchan Aruch is meant to be an authoritative volume on commandments and, in this volume, there is a legend that dairy dishes and cheese pancakes were to be eaten for Chanukah to commemorate the bravery of Judith, who was a Hasmonean, the same clan as the Maccabee family. As well, Rabbi Moshe Isserles, the 16th-century Polish scholar (1525-1572), wrote, in Orach Chaim, that eating cheese commemorates Judith feeding milk to the enemy.
So, who is Judith and why do some Jews honor her at Chanukah? The Book of Judith is part of the Apocrypha – books not included in the Bible as read by Jews and Protestants. Originally written in Hebrew, the 16 chapters of the standard version of the Book of Judith are in Greek. It is surmised that the author of this book was a Jew who lived and wrote in Palestine and probably lived near Shechem.
In the Book of Judith, interestingly enough, Judith is not mentioned in the first half of the story. In the second half, first her lineage is described then we are told that this young woman was a widow for three years and four months. She was the widow of Manasseh, who belonged to her tribe and who suffered some kind of heat stroke while overseeing the barley harvest and subsequently died in the town of Bethulia in northern Samaria where they lived. Bethulia is near where Joseph was sold into slavery by his brothers. It was also a city in the hill country of Samaria that occupied a narrow, important pass at the entrance of Judea, from Jerusalem to Jezreel.
We read: “She was beautiful in appearance and was very lovely to behold.” Judith was also wealthy, having been left gold and silver and menservants and maidservants and cattle and lands.
In the story, it is related that Bethulia was under siege by the army of Holofernes, commander-in-chief of the sixth-century BCE Assyrian king Nebuchadnezzar. Holofernes was a soldier sent to destroy any people who did not support his king. In the story, he cut off the water supply of Bethulia. After 34 days, when the town leaders were ready to surrender to Holofernes, the town magistrate, Uzziah, suggested five more days as a compromise to see if G-d would intervene.
Judith was upset that her countrymen had no trust in G-d and did not approve of the five-day compromise, so she sent her maid to summon the town magistrates. She chastised them for putting G-d to a test, and she urged them to call upon G-d. “Therefore, while we wait for His deliverance, let us call upon Him to help us, and He will hear our voice, if it pleases Him.”
Of course, the people were thirsty, and Uzziah told Judith to pray for rain. She was not happy with that suggestion, so she convinced the magistrates to let her try to do something independently – “Stand at the town gate tonight so that I may go out with my maid…. Only, do not try to find out what I am doing; for I will not tell you until I have finished what I am about to do.”
First, she put ashes on her head and uncovered the sackcloth, then she prayed to G-d to hear her, and she prayed for strength to G-d to strike down the enemy. “Give to me, a widow, the strong hand to do what I plan.”
She then went to her house with her maid, removed her widow’s clothes, which she had worn for the past three years, washed her body, anointed herself, braided her hair and dressed as beautifully as when she was married. She adorned herself with bracelets and chains and rings and earrings and ornaments “to entice the eyes of all the men who might see her.”
She and her maid then went outside the city gates with wine and oil, roasted grain, fig cakes and bread, and dishes on which to eat. Together, they went down to the gate of Bethulia where Uzziah and the elders stood. They opened the gate and she and her maid walked down the mountain, past the valley until they were out of sight.
Judith was greeted by the Assyrian soldiers, who took her into custody. They inquired who she was and where was she going. She told them she was a woman of the Hebrews, fleeing from them. She told the soldiers she had information on the Israelites for Holofernes and she would show him how to capture the hill country. The soldiers then chose 100 men to take her to his tent.
The men who were with Holofernes left his tent, and Judith went inside, where Holofernes was laying on a bed under a canopy woven with purple and gold and emeralds and precious stones. She bowed before him, and his servants helped her up. He told her not to be afraid; he had never hurt anyone willing to serve Nebuchadnezzar. They talked, and she told him she would give him information so he could attack Bethulia. Holofernes and his servants were impressed.
Judith told him her people had exhausted their food supply and would kill their livestock. She devised a plan for Holofernes to go against them with his army and she would lead him to Jerusalem. Holofernes was delighted with her beauty and her wisdom.
Holofernes offered Judith food and drink, but she refused. She then left and went to sleep in her tent. She remained in his camp for three days and, each night, she bathed in a nearby spring and then returned to her tent. On the fourth day, Holofernes asked his eunuch to persuade Judith to come to a banquet in his tent. It appeared she had gained his trust. This time, she accepted. She adorned herself, and her maid entered his tent and placed skins on the ground near where Holofernes was sitting.
When Judith entered, we read: “Holofernes’ heart was ravished with her and his passion was aroused, for he had been waiting for an opportunity to seduce her from the day he first saw her.”
Judith drank and ate what her maid prepared. “Holofernes was greatly pleased with her, and drank a great quantity of wine, much more than he had ever drunk in any one day since he was born.”
His servants left them alone, and he fell asleep dead drunk. Only Judith and Holofernes were in his tent. Her maid was outside. Judith prayed for help from G-d. “Now, indeed, is the time to help your heritage and to carry out my design to destroy the enemies who have risen up against us.”
She then took Holofernes’ sword, took hold of his hair and struck his neck twice to cut off his head. She pulled his body off the bed and covered it with the canopy. She gave the head to her maid to put in their food bag. They left the camp and returned to Bethulia.
When the men of the city heard her voice, they called the elders to gather at the city gate and open it for her. Judith took the head of Holofernes out of the bag and showed it to them. They were astonished, and they thanked G-d. She told them to hang the head on the wall. At daybreak, she said, they should take up their weapons and look as if they were going to attack the Assyrian outpost. Holofernes’ men will run to Holofernes, she said, they will panic and flee, and the men of Bethulia will pursue them and cut them down.
At dawn, the men of Bethulia hung the head of Holofernes on the highest part of the wall and waited at the mountain passes with their weapons. The Assyrian soldiers could not believe their eyes, so they went to Holofernes’ tent and found his body on the floor. The eunuch ranted and raved about what this woman had done.
“Judith Displaying Her Trophy,” by Lilian Broca, whose exhibit depicting the heroism of Judith is at the Italian Cultural Centre’s Il Museo until March 31. Most versions of the story, including the Book of Judith itself, say that Judith gave Holofernes wine to drink, but a couple versions mention milk or cheese. (photo from Lilian Broca)
When the army heard the eunuch, “overcome with fear and trembling,” they rushed out and fled through the hill country. The Israelite soldiers chased after these enemies and slaughtered them and took their possessions.
The high priest came from Jerusalem to salute Judith and bless her. The people plundered the camp for 30 days. He gave the tent of Holofernes and the general’s possessions to Judith. Then, all of the women of Israel ran together to see Judith and they blessed her and performed a dance in her honor. They adorned her with olive branches, and she went before all the people in the dance, leading all the women, and the men followed the women.
The procession continued to Jerusalem, where Judith took the possessions of Holofernes and offered them as a gift to G-d. The celebrations in Jerusalem lasted three months, after which Judith and the townspeople returned to Bethulia. Judith continued to live there and rejected all the proposals from men who wanted to marry her. At the age of 105, she freed her maid and distributed her property since she had no children. She died and was buried in a cave in Bethulia with her husband.
“No one ever again spread terror among the Israelites during the lifetime of Judith, or for a long time after her death.”
Some scholars have come up with another reason that Judith is a heroine. Both 11th-century French talmudic scholar Rashi and 14th-century Spanish scholar Rabbi
Nissim ben Reuven Gerondi maintained that the Greeks had decreed that all virgins about to marry had to submit themselves to a prince prior to marriage. Because Judith, the daughter of Yohanan the high priest, fed the governor cheese that made him sleepy, and she seized the opportunity to chop off his head, she thus saved the virtue of all future brides from sexual exploitation (Mishnah Berura).
This story in the Mishnah says Judith fed Holofernes cheese to make him thirsty. Since Judith lived about the same time as the clan from which the Maccabee brothers came, and they are the heroes of Chanukah, around the 14th century, some Jews instituted on the eating of cheese pancakes and cheese blintzes at Chanukah in honor of her heroism.
According to an article in Schechter on Judaism (Vol. 4, issue 4, December 2003), entitled “Insight Israel,” Rabbi David Golinkin, president of the Schechter Institute of Jewish Studies in Jerusalem, confirms the original story that, in Orach Chaim, section 670:2 of the Shulchan Aruch, Rabbi Isserles relates: “It is customary to recite songs and praises [to God] at the festive meals which are common [on Chanukah] and then the meal becomes a mitzvah meal. Some say that one should eat cheese on Chanukah because the miracle occurred through milk which Judith fed the enemy (Kol Bo and RaN).”
Golinkin writes: “Indeed, that is what the Kol Bo and Rabbi Nissim of Gerona (RaN) wrote. In his commentary to Rabbi Yitzhak Alfassi (the Rif) on Shabbat 23a … he says that, ‘it says in a midrash that the daughter of Yohanan [the high priest] fed the enemy leader cheese to get him drunk and cut off his head and they all fled, and, therefore, it is customary to eat cheese on Chanukah.’
“The Kol Bo, which is an anonymous halachic work written in Provence in the early 14th century, has a slightly different version of the story. It says that the daughter of Yohanan the high priest fed the Greek king ‘a cheese dish in order that he become thirsty and drink a lot and get drunk and lie down and fall asleep.’ That is what transpired; she then cut off his head and brought it to Jerusalem and, when his army saw that their hero had died, they fled, and that is why it is the custom to cook a cheese dish on Chanukah.”
The question, of course, is where did RaN and Kol Bo find this story? It sounds a lot like the story of Judith and Holofernes, as found in the apocryphal Book of Judith. Indeed, cheese is mentioned in some ancient versions of Judith 10:5, which lists the foods that Judith took with her when she left the besieged city to visit Holofernes. Nevertheless, Judith 12:17-20 describes the way in which Judith got Holofernes to go to sleep; it says explicitly that Judith gave him wine to drink and not a cheese dish. Medieval Jews knew the story of Judith from medieval Hebrew sagas called “The Story of Judith” and the like. Some 18 versions of the story have been published. Most of those versions, including the Book of Judith itself, say that Judith gave Holofernes wine to drink, but a couple of the versions do indeed mention milk or cheese.
“Ma’aseh Yehudit,” which was first published in Sefer Hemdat Yamim (Livorno, 1763), says that Judith “opened the milk flask and drank, and also gave the king to drink, and he rejoiced with her greatly and he drank very much wine, more than he had drunk in his entire life.” In other words, according to this version of the story, Judith gave Holofernes both milk and wine. It is clear that the author was influenced by the story of Yael and Sisera in the Book of Judges, because the phrasing was borrowed from Judges 4:19.
“Megillat Yehudit” relates that Judith, after fasting, asked her maidservant to make her two levivot (pancakes or fried cakes). The servant made the levivot very salty and added slices of cheese. Judith fed Holofernes the levivot and the slices of cheese “and he drank [wine] and his heart became very merry and he got drunk and he uncovered himself within his tent and he lay down and fell asleep.”
Finally, the milk and cheese version of the Judith story is mentioned in a Hebrew poem for Chanukah published by R. Naftali Hacohen in 1757: “… It is mitzvah to eat and rejoice / eating cheese – one cannot force. / It is customary to remember, not to forget / the story of Judith who did it on purpose / to feed him milk to make him sleep.”
American Jewish writer Rahel Musleah discovered that Jews of Tunisia celebrate Rosh Chodesh Tevet, which falls at the end of Chanukah, with chag habanot, festival of the daughters. Mothers give honey cakes and gifts to their daughters, men give gifts to their fiancées and they eat a festive meal to honor Judith.
Scholars have tried their hands at coming up with other reasons why one eats cheese dishes for Chanukah with a little gematria. The Assyrian oppressors forbade the celebration of Rosh Chodesh, Shabbat and brit milah. If one takes the first letter of the Hebrew word for month, chet from chodesh; the second letter of the Hebrew word for Sabbath, the bet of Shabbat; and the third letter of the Hebrew word for circumcision, the lamed of milah, you get the Hebrew word chalav, which is milk.
Matthew Goodman, the Food Maven of the Forward newspaper maintains that the first latkes were probably made from curd cheese and fried in butter or olive oil. By the Middle Ages, as Jews migrated into Eastern Europe, butter and oil were expensive and poultry fat became a frying agent, thus cheese would not be used. By the 16th century, pot cheese was either unavailable or expensive, so first buckwheat flour and then potatoes were substituted and, ultimately, potato pancakes became common fare for Chanukah.
Meanwhile, many Jews retain the custom of honoring Judith by eating cheese for Chanukah, and the custom of eating dishes like cheesecake and blintzes emerged from the story of Judith. Some believe the salty cheese that Judith served Holofernes may have been in the form of fried cakes. Recipes for ricotta pancakes in Italy and feta cheese pancakes in Greece may be modern versions of these ancient fried cakes.
It is a custom that women do no work on Chanukah as long as the lights are burning, and they should not be lenient in this matter. Among some Sephardi communities, women refrain from work all day during Chanukah. In other communities, this custom is followed only on the first and last days. On the seventh night, women sing, dance, drink wine and eat foods made from cheese.
The reason for particular emphasis of Chanukah observance on the part of women goes back to the harsh decree issued by the Greeks against the daughters of Israel – that every girl who was to be married was to be brought first to the Greek ruler. Additionally, the miracle itself came about through the heroism of a woman.
Among Ashkenazim, many serve latkes with sour cream, and will partake in blintzes. But, for the most part, serving cheese dishes at Chanukah is more popular in the Sephardi tradition. Sephardim typically prepare various rudimentary doughnuts (bunuelos and loukoumades) and fried pastries, such as shamlias (fried dough strips) and zalabiya (batter poured into hot oil in a thin spiral, similar to Amish funnel cakes, and coated with syrup or honey). North African Jews enjoy debla, dough rolled to resemble a rose, deep-fried and dipped in sugar or honey. Italians honey-dip deep-fried diamond-shaped pieces of yeast dough called frittelle. The Bene Israel in India prepare milk-based fried pastry called gulab jamun.
Whichever traditions you follow, you might want to add a new one to honor Judith.
Sybil Kaplan is a journalist, foreign correspondent, lecturer, food writer and book reviewer who lives in Jerusalem. She also does the restaurant features for janglo.net and leads weekly walks in English in Jerusalem’s market.
Fray Juan Ricci (1600-1681), sketch of the menorah as described in Exodus, undated. The number of lights on the chanukiyah – eight – is a break with the traditional seven-branched menorah. (photo by Ellen Prokop via commons.wikimedia.org)
The Festival of Lights is unique. We celebrate it for eight days, when most other Jewish festivals and holy days last one or two days or, at the most, seven. The number of lights – eight – is also a break with the traditional seven-branched menorah, which was rekindled in the Temple after the victory over the Syrian-Greeks. We also add a special prayer, “Al Hanissim,” whereby we thank G-d for the deliverance from our enemies:
“Thou didst deliver the strong into the hands of the weak; the many into the hands of the few; the wicked into the hands of the righteous; and the arrogant into the hands of those who occupied themselves with Thy Torah.”
At each morning service, we relate biblical accounts of the dedication of the altar at the time of Moses, and the gifts brought by the 12 princes of Israel. We are comforted, as a small nation against today’s sea of evil, by the words: “Not by might, not by power, but by My spirit, says the Lord of Hosts.” (Zechariah 4:6)
Even though the Temple was destroyed in 70 CE, it did not affect celebrating Chanukah because it is centred mainly on the home. In the third century CE, when our enemies launched their persecution of the Jewish people, when kindling Chanukah lights was forbidden, as often happens, this later awakened special esteem for the rite. It became a sanctification of G-d’s name, with special blessings.
Light has great significance in Judaism. Even during the plague of darkness in Egypt, we are told “all the children of Israel had light in their dwellings.” (Exodus 10:23) Although Chanukah imposes minimum religious restrictions, we are required to kindle the lights, stating that this commemorates “the miracle, deliverance, deeds of powers of salvation” wrought by the Almighty at this season. We are instructed not to use the lights for any utilitarian purpose – they are only to be seen. We pray to be placed “on the side of light” and the mystical book of Zohar promises “a palace of light that opens only to him who occupies himself with the light of Torah.”
Why did it take the priests eight days to prepare more olive oil for the Temple menorah? The 25th of Kislev marked the peak of the winter olive harvest season. The Maccabees’ hometown of Modiin lay in the heart of the country’s richest olive-growing region. They could have quickly picked the olives, prepared the oil and rushed it to the Temple in Jerusalem, a day’s walk away.
The explanation is that the special oil required for the menorah was clear oil of beaten olives (Shemot 27:20). It was a two-part operation: first, the beating and, then, the resulting mash was piled into flat fibre baskets and weighted to squeeze out the oil. It was not extracted by pressure, but allowed to seep out drop by drop. This process took much longer, producing an oil free of sediment and impurities, which burned a clear flame.
The date of Chanukah is related to the winter solstice, when the longest night of the year gives way to a gradual increase in the length of each day. When the Greeks first desecrated the Temple, they offered sacrifices to Zeus on the solstice. Upon the Temple’s liberation, three years later, the Jews renewed their service to G-d on the anniversary of the day it had been desecrated, as a gesture of defiance.
The Festival of Lights takes on special meaning at this time of darkness. In Israel, we see daily stabbings, shootings, car rammings and murders of Jews. But, no matter how dark the days of intolerance and racism worldwide, Chanukah has special meaning. The miracle is not just the supernatural one of the flask of oil. It is that beacon of light, the passion of man that transcends the momentary and the opportune. The Chanukah lights, like the Jewish people, refuse to be extinguished.
Using white, green and black modeling clay, give your cat a face: make the eyes, the eyebrows, cheeks with whiskers – and don’t forget the pink mouth. Make green paw pads and decorate the pads just like the picture shows or the way you like it. After that, make a few green stripes and attach them to the top of the trunk. Give your cat a tail.
Our meowukiyah is ready! You can play with it, just like you play with your toys, or you can use it to decorate your home. If you take a picture of your creation and print it out, it would make a wonderful Chanukah postcard. Send the pictures of your artwork to [email protected] and win prizes from Curly Orli.
