There are as many ways of celebrating Passover and the Pesach seder as there are Jews, and then some. Over the years, I have collected articles on different customs from around the world. Here are just some of the traditions surrounding food and the seder that I found unique.
Afghanistan
Haroset may contain walnuts, hazelnuts, almonds, pomegranates, apples, sweet wine and black pepper. The seder meal begins with arak-like liqueur, hard-boiled eggs, fruit, cucumbers, fried fish, cold omelette, lettuce and potato pancakes. The main course is meat soup with vegetables then fruit and nuts. The seder in Afghanistan was conducted with people sitting on carpets.
Belgium
Sedarim were communal in small towns, conducted according to Orthodox customs. Chickens and meat were killed according to kashrut, and live carp swam in the bathtub until it was time to make the gefilte fish.
China
Passover candy called pasla was made of minced prunes, boiled in honey with nuts dropped in. When it began to harden, it was rolled up, so there would be nuts on the inside and outside, and sliced.
Cuba
The oldest member held the seder for the entire family, with all the food home-made except for the matzah, which was imported.
Egypt
Haroset is made with raisins and dates or figs mixed with wine and chopped walnuts. Raisins were also used to make wine. For the meal, there would be fish with lemon sauce, meat casserole and matzah, as well as meat-and-leek patties.
Jews of Egyptian-descent wrap the matzot in a sack-like package, which is passed to each member of the seder. While each member holds the sack in turn, the other attendees ask him in Arabic: “Where are you coming from?” to which he replies, “From Egypt.” “What are you carrying?” they ask. “Matzot.” “Where are you going?” “Jerusalem.”
Ethiopia
Everyone made their own matzah consisting of wheat or legume flour, water and salt, baked in very thin slices and eaten almost immediately to eliminate the possibility of leavening. They also interpreted the Hebrew word hametz, to rise or leaven, to mean kept or not fresh, so they would only eat fresh produce, fresh milk and freshly slaughtered meat.
Since the Ethiopian Jewish community – believed to be either descendants of the Israelite tribe of Dan or progeny of King Solomon and the Queen of Sheba – practised a pre-talmudic form of Judaism, the Ethiopian seder was a less-structured affair with an informal, festival air, more like a springtime celebration. Events were focused on those in the Torah – the slaughtering of the paschal lamb, the Ten Plagues and Exodus itself. Since arriving in Israel, many families recount their own exodus from Ethiopia as part of the seder.
Germany
Men wore kittels for the seder. Sauerkraut was part of the meal along with kloesse, a dish made of soaked matzah, eggs and fried onions, made into a big ball and cooked in boiling water. This was eaten in place of potatoes, topped with brisket gravy.
Greece
Popular seder dishes include roast leg of lamb strongly flavoured with garlic; lamb pie with the animal’s heart, liver, lungs, kidney and intestines inside; and lamb stew with artichokes, served with an egg and lemon sauce.
India
The seder meal consisted of spinach baked with eggs, fried matzah with leeks and eggs, and a pudding made of matzah, meat and eggs. The seder plate was passed around the table, and each guest held it for a minute above their heads.
Iran
The youngest member of the family conducts the seder. When the plagues are mentioned, a pinch of salt is added to the wine. During the song “Dayenu,” long-stemmed onions are put together in a bunch and one person “whips” the person next to them and then passes on the bunch of onions, to be similarly used by all the guests, until the onions make their way around the table. Often family members act out the Exodus, sometimes in costumes.
Italy
Squares of matzah, soaked in capon broth, browned in goose fat and baked in alternating layers with cooked greens or poultry giblets was a seder favourite. Other unusual Italian dishes are rib chops from lambs, ground chicken or ground beef meatballs.
In Venice, the squares were cooked in a pan with legumes such as peas, fava beans or lentils. Venice was famous for unleavened cakes in the shape of snakes, unleavened cakes stuffed with marzipan and doughnuts rolled in sugar and cinnamon.
Passover pasta in broth, boiled meat with goose salami, salad and a marzipan or matzah meal dessert and quince preserves were part of the Urbino seder.
Boiled chestnuts were used in haroset in northern Italy. Tuscan Jews made matzah and egg cakes. Ferrara Jews made matzah fritters with egg, honey, cinnamon, candied citron, pine nuts and raisins. Jews in Rome made lemon sorbet, almond cookies and wet matzah, squeezed dry and fried in olive oil then served with pine nuts, raisins and heated honey.
The table is adorned with long-stemmed green onions. During the chorus of “Dayenu,” everyone picks up their onion and “whips” the wrist of someone adjacent to them. This is meant to represent the sounds of whips of the slave masters in Egypt.
Mexico
No dairy products are used during Passover, tea is drunk instead of coffee and the seder meal is hot and spicy.
Morocco
Matzah is handmade, placed in ovens and allowed to cook for only five minutes. Tagine with lamb and almonds, prunes, saffron, cinnamon, ginger and honey is a Passover mainstay, as are truffles.
The seder plate was held over each person’s head while the others at the table recited in Arabic, “Just as G-d took us out of Egypt and split the sea for us, so may he save us today.”
Based in kabbalah, Jewish mysticism, they divided the soft doughy matzah they eat into the shapes of the Hebrew letters daled and vav; daled stands for doorposts of Israel that G-d watched over and vav is a symbol for G-d’s name.
Netherlands
Prior to a seder meal, a dish of sauerkraut or chard mashed with potatoes and accompanied by cold corned beef was served. For the seder, matzah balls in soup and roast meat or chicken was served. Haroset was nuts, raisins, apples, sweet wine, cinnamon and sugar. A second seder meal was dairy with matzah, butter, cheese, sometimes fish cakes, coffee and cake of ground nuts or mashed potatoes. Matzah pancakes with apple sauce or pareve lemon cream was also served. Tongue with meatballs was part of some people’s Passover meals.
Rhodes
Romaine lettuce was used instead of horseradish. Fish with a Greek-style lemon sauce or cooked with tomato sauce, or with rhubarb and tomatoes, is served at the seder meal.
Syria
Seder foods include lamb shanks and rice; haroset made from dried fruits, sweet wine, cinnamon and crushed walnuts; spinach-mint soup; and flourless pistachio cookies.
Tunisia
Lamb stew with leeks, spinach, peas, fennel, carrots, artichokes, turnips, cabbage, celery, potatoes and zucchini are flavoured with cinnamon, nutmeg, allspice, salt, pepper, cilantro, dill and mint for Passover.
Yemen
The entire table is made into one big seder plate, with a border of parsley leaves all along the edges. The matzah resembles pita because they believe that, as long as the dough is continuously kneaded, it will not turn into hametz.
Sybil Kaplanis a Jerusalem-based journalist and author. She has edited/compiled nine kosher cookbooks and is a food writer for North American Jewish publications. She leads walks of the Jewish food market, Machaneh Yehudah, in English.
Leftover chicken can be used for more than matzah ball soup. (photo from flickr / Edsel Little)
There is a tradition of having chicken for the seder meal, as well as for dinners on other Pesach evenings. Here are some different ways of using the leftovers.
In a soup pot, place water and chicken soup powder or (1 1/2 cups chicken soup), celery, onion and carrots. Bring to a boil, then reduce and simmer until vegetables are partially cooked.
Remove chicken from bones and place in food processor. Process a few seconds. Remove to a bowl.
Add eggs, matzah meal and 1/2 cup chicken soup. Shape into balls. Add more matzah meal if balls don’t seem to hold together. Place in chicken soup with vegetables. Cover partially and simmer 30 minutes.
MINA DE PESACH (I always make a couple of Sephardi dishes during Pesach in tribute to my father’s family. This recipe came from The Recipe Table by Susan R. Friedland, 1994. It makes 6-8 servings.)
5 tbsp vegetable oil 2 cups chopped onions 3 tbsp minced garlic 1 1/2 cups thinly sliced mushrooms 3 cups bite-size pieces cooked chicken salt and pepper to taste 1 cup chopped parsley 5 lightly beaten eggs 5 to 6 matzot 1 cup chicken soup 3 tbsp vegetable oil
Preheat oven to 375°F. Grease a six-to-eight cup baking dish.
Heat five tablespoons oil in a large frying pan. Slowly sauté onion and garlic until translucent, about 10 minutes. Add mushrooms, sauté five minutes and cool. Stir in chicken, salt, pepper, parsley and eggs.
Dip two matzot in the stock until well moistened and lay in baking dish. Spoon half the chicken mixture on top. Cover with one more moistened matzah, the remaining chicken and two remaining matzot.
Pour two tablespoons oil on top and bake for 15 minutes. Sprinkle with remaining one tablespoon oil and bake an additional 15 minutes or until the top is a rich, crisp brown. Let cool for 10 minutes and serve.
CHICKEN-LEEK PATTIES (makes 6-8 servings)
3 leeks, cleaned and cut up 1 cup chopped onions 2 cups cooked, chopped chicken 2 eggs 1 cup mashed potatoes 1/2 cup matzah meal salt and pepper to taste 1 beaten egg matzah meal vegetable oil
Place leeks and onions in a saucepan with water. Bring to a boil. Reduce heat and simmer 30 minutes. Drain and chop in a bowl.
Add chicken, eggs, matzah meal, mashed potatoes, salt and pepper and blend.
Place beaten egg in one shallow dish and matzah meal in another dish. Form mixture into patties. Dip each in beaten egg then in matzah meal. Refrigerate for at least 30 minutes.
Heat oil in a frying pan. Fry until patties are brown on both sides. Drain on paper towels.
Sybil Kaplanis a Jerusalem-based journalist and author. She has edited/compiled nine kosher cookbooks and is a food writer for North American Jewish publications. She leads walks of the Jewish food market, Machaneh Yehudah, in English.
“Consecration of Aaron and His Sons,” an illustration from the 1890 Holman Bible, 1890. Aaron’s high priest attire is elaborately described in the Hebrew Bible. (photo from Wikipedia)
Fashion in the Bible? What does that mean? The biblical text actually offers us an idea of what people wore in those times – and even why.
For the majority of us, the most familiar example of biblical fashion is found in Genesis 37:3 in the description of young Joseph’s problematic coat of many colours. This coat, which was gifted by Joseph’s father Jacob, served to anger and increase the jealousy Joseph’s brothers towards him. Consequently, they throw him in a pit to be left to his fate: to die of thirst, to be killed by a wild animal or to be picked up by traveling merchants.
From a chronological point of view, however, the first real example of Old Testament fashion comes at the very beginning of Genesis. In this instance, G-d has decided to exile Adam and Eve from the Garden of Eden. As we all know, G-d was angered by Adam and Eve’s disobedience in eating from the Tree of Knowledge. While He is upset with them, He obviously still cares enough to provide them with warm coverings, more than the fig leaves they chose for themselves: “the Lord G-d made garments of skin for Adam and his wife and clothed them.” (Genesis 3:21)
Moving on in the Book of Genesis, we read that, when Abraham’s servant Eliezer escorts Rebecca (who will become the second Matriarch) back from Aram-Naharaim, she sees Isaac (who will become the second Patriarch) for the first time. She asks Eliezer about Isaac’s identity. After he tells her, she modestly conceals her face: “‘It is my master.’ And she took her veil, and covered herself.” (Genesis 24:65)
Veils are used for a different purpose in the story of the widow Tamar and her widowed father-in-law Judah. In this story, Judah does not fulfil his promise to make his youngest son her husband in accord with the practice of levirate marriage. (Judah thinks that Tamar has basically brought about the death of his first two sons when, in fact, it was G-d’s doing.) Judah also subjects Tamar to widowhood when she should have been free to remarry.
In response, Tamar takes drastic action. She hides her true identity behind a veil. She sits at the side of the road, where, presumably, she could be taken for a harlot or public woman: she “put off … the garments of her widowhood and covered herself with her veil and wrapped herself.” (Genesis 38:14) Without Judah being any the wiser, she allows him to have intercourse with her and, when a pregnant Tamar presents Judah with his staff and seal, he realizes what he has done and acknowledges his wrongdoing. The Bible tells us that she secures her place in the family by having twin sons from this union. The biblical reader doesn’t know more about Tamar, but one knows that Perez, one of her twins, will provide the lineage for King David.
One might think that, after hundreds of years of slavery, the Hebrews would want no reminders of their life in Egypt. But, according to the biblical text, the Hebrews took clothes from the Egyptians: “And the children of Israel did according to the word of Moses; and they borrowed from the Egyptians … clothing.” (Exodus 12:35) Significantly, before the Hebrews hear G-d declare the 10 Commandments, Moses instructs them to prepare themselves by laundering their clothes: “And Moses went down from the mount unto the people and sanctified the people; and they washed their garments.”(Exodus 19:14)
According to Rabbi Simeon – a scholar who was active between 135 CE and 170 CE – at the time of the Exodus from Egypt, the Hebrew weavers did not take their looms. Yet the Hebrews’ clothes never wore out in the 40 years of desert wandering. In Deuteronomy 8:4, it states: “Thy raiment waxed not old upon thee.”
We read that, in keeping with her status as part of the royal family, King David’s daughter Tamar (like Joseph before her) wore a vibrant robe: she “had a garment of many colours upon her; for with such robes were the king’s daughters that were virgins appareled.” (2 Samuel, 13:18) Not befitting royalty, King David’s firstborn son Amnon rapes Tamar, his half-sister, then throws her out.
Both violated and rejected, Tamar tears her robe, going into mourning: “And Tamar put ashes on her head and rent her garment of many colours that was on her; and she laid her hand on her head and went her way, crying aloud as she went.” (2 Samuel, 13:19) Absalom, her full brother, has her stay in his household for the rest of her life. Two years later, Absalom takes revenge by having Amnon killed.
When Queen Esther had to talk with her husband, King Ahasuerus, she put on her royal apparel (Scroll of Esther 5:1). Had Esther been made wary by the fate of her predecessor, Queen Vashti? As we recall, King Ahasuerus ordered Queen Vashti to appear “wearing her royal crown.” (Scroll of Esther 1:11) One rabbinical tradition interprets this to mean that the king’s instructions were to wear only her royal crown; in other words, to appear naked (Babylonian Talmud, Megillah 12b). According to that tradition, Queen Vashti refused because she did not want to be put on display before a bunch of guys who had been drinking for a week straight. Vashti’s refusal apparently resulted in her banishment. Admittedly, she paid a heavy price, but it would appear as if both these queens admirably set the terms for how they would respond to their husband.
Of all the given examples, the most elaborate description is given to the clothes Aaron (Moses’s brother) wore as the high priest. The description is more or less repeated in a few places, but here is the narrative of Moses dressing Aaron: “And he put upon him the tunic, and girded him with the girdle, and clothed him with the robe, and put the ephod upon him, and he girded him with the skilfully woven band of the ephod, and bound it unto him therewith. And he placed the breastplate upon him…. And he set the mitre upon his head; and upon the mitre, in front, did he set the golden plate, the holy crown.” (Leviticus 8:7-9) The clothing, like the text itself, is meant to impress.
The Hebrew Bible has been around a long time; in its present form, most likely since the second century CE. The clothing it describes may truly be termed sustainable fashion.
Deborah Rubin Fieldsis an Israel-based features writer. She is also the author of Take a Peek Inside: A Child’s Guide to Radiology Exams, published in English, Hebrew and Arabic.
My new BFF, the Air Fryer, has been working a shocking amount of overtime lately. So much so that I’m expecting a call from the Air Fryer’s union any moment, complaining about my employment practices.
Harvey and I often use the Air Fryer three times a day. We might make hardboiled eggs for breakfast, marinated tofu for lunch (me, not Harvey – he’d rather stick forks in his eyes than eat tofu) and, well, dinner could be anything. We cook steaks, salmon and chicken in there, make grilled cheese sandwiches, reheat leftovers and cook veggies in it. The only thing I haven’t tried in there is desserts. And cocktails. Stay tuned. I’m embarrassed to say, but our other appliances are exhibiting textbook signs of jealousy. No small wonder.
My newfound interest in cooking, coupled with our purchase of the Air Fryer, has opened up whole new vistas. The Air Fryer has inspired me to try recipes I never dreamed I’d try. For someone who could easily eat the same meal every day for a month, this is, quite frankly, a revelation.
Generally speaking, I’m the polar opposite of a culinary ambassador. I fit better into the “culinary misanthrope” or “culinary misfit” category. My father used to comment on my indiscriminate eating habits this way: “Shelley would eat out of a puddle.” It was true. As long as somebody else cooked it, I’d eat it. It didn’t matter what it was. But alas, the Air Fryer has lifted me to new heights. I now soar with the eagles and run with the wolves. I apologize for the hyperbole, but I’m so excited, I just can’t hide it. (Nor can the Pointer Sisters.)
So, as I was about to say, I’m constantly in search of new recipes I can incorporate into my Air Fryer repertoire. This week it was polenta fries. Polenta is boiled cornmeal that can be served as a hot porridge-like dish, or it can be allowed to cool and solidify into a loaf/log that can be baked, fried or grilled. I used the pre-cooked loaf/log version because it’s more versatile. It comes in regular and garlic basil flavour and can be purchased at most grocery stores. It’s often referred to as “tubed polenta.”
Having stumbled across numerous recipes for polenta fries, I decided to make it my new food project. I looked up its nutritional value and found that it’s a good source of fibre and protein, it’s gluten-free, rich in complex carbohydrates and antioxidants, low in fat and low in calories. Win-win all around. Polenta has a very convincing personality, especially when you pair it with some yummy dipping sauces.
AIR FRYER POLENTA FRIES 18-oz (500-gram) pre-cooked polenta log pinch of salt and pepper paprika (optional) olive oil spray (or just use olive oil)
Cut the polenta log into french fry-slice pieces and put in a large bowl.
Spray the polenta fries with the olive oil spray or drizzle with olive oil to coat them all evenly. Sprinkle with salt and pepper and paprika (optional).
Place the polenta fries in the air fryer basket in a single layer, leaving space between them.
Bake at 380°F for 18 to 20 minutes, or 400°F for 10 to 14 minutes. Flip the fries halfway through cooking. The outside should be crispy and the inside will be sort of creamy.
Serve with your favourite dipping sauce. I made garlic aioli and lemon sauces, both of which were a big hit.
GARLIC AIOLI 1/2 cup mayonnaise 1 clove garlic minced 1 tbsp lemon juice 1/4 tsp kosher salt 2 tsp olive oil 1/4 tsp pepper
Mix all ingredients together in a small bowl and refrigerate at least 30 minutes before serving.
LEMON DIPPING SAUCE 1/2 cup mayonnaise 2 tbsp lemon juice 2 tsp finely grated lemon zest 1 tsp Dijon mustard salt and pepper to taste
Mix all ingredients together in a small bowl and refrigerate for 30 minutes before serving.
MINT DRESSING 1/2 cup extra virgin olive oil 1/2 cup fresh lemon juice or lime juice 1/4 cup packed fresh mint leaves 3 tbsp honey or maple syrup 1 tbsp Dijon mustard 2 cloves garlic, minced 1/4 tsp fine sea salt 10 twists of freshly ground black pepper
In a food processor (or Magic Bullet), combine all of the ingredients and blend until smooth. Add more salt and/or pepper if necessary.
This dressing will keep well, covered and refrigerated, for up to one week. It’s thinner than the dips, but it’s delicious with everything – it’s great on salads, orzo, tomatoes and cucumber, with parmesan cheese, goat cheese or feta cheese.
While I’m on the topic of dips and sauces, I have to share one of my favourite and simplest recipes – lemon caper butter. I mostly use this on salmon but you could douse any fish in it and not regret it.
LEMON CAPER BUTTER 4 tbsp butter 1 clove garlic minced 2 tsp capers, drained (I always add more) 2 tbsp fresh lemon juice 1 tsp lemon zest 1-2 tsp chopped parsley salt and pepper to taste
In a small saucepan melt butter over medium heat. Once the butter has melted, add the garlic, capers, lemon zest and lemon juice. Cook for two minutes, then season to taste with salt and pepper.
Despite all evidence to the contrary, I can cook. I’m not ashamed to admit that there have been some culinary casualties over the years, but mostly I’ve managed to keep myself and Harvey well fed and out of the ER. And, irony of ironies, the pandemic has given me the opportunity and impetus to try new recipes and new foods, and for that I’m grateful. I’m also grateful for the plethora of restaurants that do takeout and delivery. Never underestimate the power of a great slice of thin crust pizza. Or Chinese food and a movie. No, wait. That’s what we do on Christmas. Now I’m confused. Or maybe I’m Confucius. Whatever. Bon appetit.
Shelley Civkin, aka the Accidental Balabusta, is a happily retired librarian and communications officer. For 17 years, she wrote a weekly book review column for the Richmond Review. She’s currently a freelance writer and volunteer.
On Dec. 12, Richmond Jewish Day School hosted Cornerstone Christian Academy, Richmond Christian School and Az-Zahraa Islamic Academy. (photo from RJDS)
For the second year in a row, Richmond Jewish Day School hosted a holiday celebration at the school to promote community care, empathy and understanding.
On the morning of Dec. 12, the Shine a Light project saw three schools joining RJDS to share their winter traditions. The posting on RJDS’s Facebook page reads: “Cornerstone Christian Academy made 3-D stars to signify the star of Bethlehem, Az-Zahraa Islamic Academy made lanterns to represent light in Islam, Richmond Christian School made a stained-glass craft and talked about the advent season and, finally, our school taught the others how to play the dreidel game! We all have a role to play. Today, we dispel the darkness on antisemitism and hatred.”
“Last year, we did an evening event during Hanukkah called A Celebration of Light and invited members of the Highway to Heaven community,” RJDS principal Sabrina Bhojani told the JI.
The No. 5 Road area in Richmond, which is home to RJDS, is also home to some 20 different religious and/or cultural institutions, hence the moniker “Highway to Heaven.” Richmond Mayor Malcom Brodie and Ezra Shanken, chief executive officer of Jewish Federation of Greater Vancouver, were among the attendees last year – and this year – along with several city councilors and others.
“This year, we changed the name and format to create a more kid-friendly celebration, and invited various schools to attend,” said Bhojani. “Activities of the students included those that showcased their personal winter-themed traditions and included singing and arts and crafts.”
This year’s Hanukkah celebration featured several activities for the kids. (photo from RJDS)
The Shine a Light program was made possible by a grant from the Jewish Federations of North America, said Bhojani.
In addition to her land acknowledgement on Dec. 12, Bhojani said, “We also acknowledge the Elders, the keepers of traditional knowledge, wisdom and Indigenous ways of knowing. We have much to learn about resilience and responsibility. We commit to asking questions, being open to learning from others and acknowledging that that which we do not know.
“We also commit to make the community we share with you a more peaceful, loving and safe place through the First Peoples’ principles of learning.”
(photo from RJDS)
With regard to the day’s program, she said, it was “designed to help each of us develop our understanding and respect for one another’s faith and culture while growing in appreciation, understanding and commitment to our own faith traditions and their meanings. We hope that, through education and events like this one, we will collaboratively encourage people to work together, sharing the responsibility for addressing stereotyping, prejudice, racism, discrimination, antisemitism and social exclusion.”
She noted, “Today, as we gather together, we celebrate the unity and the unique religious coexistence of where we live. I hope you are reminded that is up to each and every one of us to be a ‘Shine a Light’ in the darkness of racism and discrimination.”
One parent who saw the event photos on Facebook wrote Bhojani an email. Having experienced antisemitism, they wrote: “What RJDS is teaching, its values, and [the] education the children are receiving, it’s world changing. It’s hope. It’s proof of a better future.”
Several hundred people came to the Vancouver Art Gallery Plaza to participate in the annual lighting of the Silber Family Agam Menorah. (photo by Lior Noyman Productions)
In some places in the world, the sun shines on Hanukkah. It’s warm and inviting, and people gather at the lighting of a public menorah. But the real measure of a community is when hundreds turn out despite the cold and snow, to celebrate Hanukkah in a spirit of camaraderie and festivity. Such was on the first night of Hanukkah in Vancouver, when several hundred people came to the Vancouver Art Gallery Plaza to participate in the annual lighting of the Silber Family Agam Menorah.
Left to right: Ezra Shanken, Arnold Silber and Rabbi Yitzchak Wineberg try to keep warm at the lighting of the Silber Family Agam Menorah Dec. 18. (photo by Lior Noyman Productions)
Members of Parliament, of the legislature and of city council brought greetings from their respective governments. The current patriarch of the Silber family, Arnold Silber, delayed his vacation to warmer climes in order to be at the ceremony. His son, Steven Silber, spoke on behalf of the family, and noted that this year marked exactly 95 years since the family’s former patriarch, the late Fred Silber, landed in Canada from his native Poland, with almost nothing to his name. He built a beautiful family and a legacy to the Jewish and wider community.
Lighting of the Silber Family Agam Menorah Dec. 18. (photo by Lior Noyman Productions)
Rabbi Yitzchak Wineberg, executive director of Chabad Lubavitch of British Columbia, noted in his short address that the lesson of Hanukkah did not lose its impact on Fred Silber. The Maccabees were very small in number, against a mighty army of the Assyrian Greeks, who were well versed in the art of war. Hanukkah teaches us never to be deterred by challenges. Fred Silber may have arrived here with little but he left this world having left much for future generations.
Rabbi Dovid Rosenfeld read a letter from the Lubavitch Rebbe (Menachem Mendel Schneerson) z”l that explains the importance and value of public menorah displays, and the attendees enjoyed a choir performed by students of the B.C. Regional Hebrew Schools, of which Rosenfeld is a co-director with his wife, Chaya Rosenfeld.
Chabad Lubavitch BC gratefully acknowledged the support of Arnold Silber in making this event possible.
CJPAC and CIJA Dreidels and Drinks reception Dec. 19. (photo by Rhonda Dent Photography)
British Columbia’s Jewish community welcomed elected officials, community partners and volunteer leaders to celebrate the second night of Hanukkah at the Jewish Community Centre of Greater Vancouver for the CJPAC and CIJA Dreidels and Drinks reception.
The Canadian Jewish Political Affairs Committee is a national, independent, multi-partisan nonprofit. Its mandate is to engage Jewish and pro-Israel Canadians in the democratic process and to foster active political participation. It is dedicated to helping community members build relationships within the Canadian political arena.
The Centre for Israel and Jewish Affairs is the advocacy agent of Jewish federations across Canada. CIJA represents the diverse perspectives and concerns of more than 150,000 Jewish Canadians affiliated with their local Jewish federation. As the Canadian affiliate of the World Jewish Congress, representative to the Claims Conference and to the World Jewish Restitution Organization, CIJA is also connected to the larger organized Jewish community.
The annual CJPAC-CIJA Hanukkah soiree drew a diverse crowd of attendees, including multi-partisan representation across federal, provincial and municipal governments, members of the diplomatic corps, Vancouver Police Department, Vancouver Fire Rescue Services, and guests from civil society, who lit their own menorah at the front of the room while Rabbi Philip Bregman, interfaith liaison for the Jewish Federation of Greater Vancouver and the Rabbinical Association of Vancouver, officiated the candlelighting ceremony.
PJ Library books were sent home with elected officials, along with a menorah, candles and chocolate gelt for their home/office.
With the help of various community members and partners, the event highlighted how CJPAC and CIJA work together to create meaningful experiences for the Jewish community. To see photos from the celebration, visit CJPAC and CIJA’s social media pages or contact [email protected] or [email protected] anytime for more information.
Flame Towers, in the capital city Baku, reflect the forward-looking economy and the ancient Zoroastrian roots of the Azerbaijani people. (photo by Pat Johnson)
It is a Muslim-majority country where Jews proudly draw visitors’ attention to the fact that their synagogues and day schools receive government funding and require no security. It is a majority-Shiite country with a primarily Turkic population, where Turkish flags wave alongside Azerbaijani standards. Yet, among its closest allies is Israel, which a survey indicates is the second most admired country among its citizens. It provides 40% of Israel’s oil and receives vital security and defence cooperation from the Jewish state. One of the country’s greatest modern heroes is a Jewish soldier who died defending the country in 1992.
Azerbaijan is an enigma that defies assumptions, especially when it comes to its Jewish citizens, who have experienced almost nothing but neighbourliness from their Azerbaijani compatriots for two millennia.
Along with a small number of other Canadian journalists and community activists, I was a guest last month of the Network of Azerbaijani Canadians during an intensive weeklong immersion in the country, including its Jewish present and past.
I won’t pretend I didn’t have to Google Azerbaijan to place it alongside its Caucasus neighbours Armenia and Georgia, between the Black and Caspian seas, inauspiciously bordered by two rogue nations, Iran and Russia. Like many people, my knowledge of Azerbaijan was limited to its 30-plus-year conflict with Armenia over the disputed Karabakh region, a conflict that has led to allegations of war crimes, ethnic cleansing and atrocities on both sides.
We traveled to Karabakh, a place of ghostly, abandoned, war-destroyed cities and countrysides plagued by an estimated million landmines. Helmeted workers pace slowly through what were once farms in the almost unimaginably Sisyphean task of demining a half-billion square metres of land. (Israeli drones and artificial intelligence are helping the process.) We visited cemeteries and monuments, drove highways lined for kilometres with portraits of war dead.
In a distinct counterpoint to this carnage, we visited the country’s Jewish residents and learned of the history of Jews and non-Jews in this place, a story of almost unprecedented fraternity unusual for any country, not least a majority Muslim society in a place where ethnic and territorial conflicts, and the ebb and flow of empires, has conspired against peace.
A history of diversity
Azerbaijan was a deviation on the standard Silk Road route, and so people were long familiar with those from the west and the east. But its economy exploded in the latter half of the 19th century, when oil was discovered. By 1901, the region, part of the Russian Empire, was producing fully half of the world’s oil.
This ancient and modern history brought waves of Jews, beginning in biblical times. The oldest communities of Jews in Azerbaijan are known as Mountain Jews, or Kavkazi Jews, whose Persian-Jewish language is called Juhuri. Neither Ashkenazi nor Sephardi, the Mountain Jews maintain some Mizrahi traditions and their practices are heavily influenced by kabbalah. They trace their presence back to the Babylonian exile following the destruction of the First Temple, in 586 BCE, but these ancient communities have been joined in more recent times by other migrants.
Jews from neighbouring Georgia, where communities have also lived since the Babylonian exile, migrated to Azerbaijan during the first oil boom, in the late 19th century. After the 1903 and 1905 Kishinev pogroms sent terrified Jews from across the Russian Empire fleeing to the New World and elsewhere, a group of Ashkenazim moved from throughout the empire to Azerbaijan, drawn by its reputation for intercultural harmony.
Today, Mountain Jews make up about two-thirds of the country’s Jewish population. (Ballpark estimates are that there are 30,000 Jews in Azerbaijan.) Most Mountain Jews – 100,000 to 140,000 – now live in Israel and there is a significant population in the United States. Those who remain, however, deflect questions about why they have not made aliyah or migrated to Western countries.
“This is my homeland. Why should I leave?” asked Arif Babayev, the leader of the Jewish community in the city of Ganja, adding: “I don’t know what antisemitism is. I’ve never experienced it.”
The community of Qırmızı Qəsəbə, or Red Town, has been known as “Jerusalem of the Caucasus” and also as “the last shtetl in Europe.” It is said to be the only all-Jewish (or almost-all-Jewish community) outside Israel. The streets of the mountain village, in the northeast region called Quba, were quiet on a November Sunday. Many of the people who call the village home actually spend most of the year working in the capital city Baku, returning in summer to what amount to summer homes. The older community members and a few families stay year-round.
Three synagogues in the town survived the Soviet years – two still operating as congregations and one transformed into an excellent museum with original artifacts and in-depth exploration available on interactive screens where congregants once davened. The two synagogues, active on Shabbat and holidays, are intimate, magnificent structures. The Six Dome Synagogue, dating to 1888, was used as a warehouse and as a shmatte factory during the Soviet period and was restored and reopened for use in 2005.
The Six Dome Synagogue, which dates from 1888. (photo by Pat Johnson)Interior of the Six Dome Synagogue, which was restored to use by the Jewish community in 2005. (photo by Pat Johnson)
Throughout history, the Jews of the area worked in viticulture (their Muslim neighbours were ostensibly forbidden from alcohol-related tasks, though this is not a country with a large strictly observant religious population), tobacco growing, hide tanning, shoemaking, carpet weaving, fishing and the cultivation of the dry root of the madder plant, which is used in dyeing textiles and leather.
In the 1930s, there was a Stalinist crackdown on Judaism, but circumcision, kosher slaughter and underground Torah study survived. Since the end of the Soviet era and the dawn of independence, in 1991, Jewish life has both thrived and shrunk – many emigrated, but those who remained have revivified their cultural and religious roots.
In wealthy and modern Baku, signs of a flourishing Jewish community are found at two government-funded Jewish schools, each with about 100 students. They follow a government-created Jewish studies curriculum that includes Hebrew, Jewish history and tradition, as well as the official curriculum of the Azerbaijani education ministry. Like so many other places throughout the country, the school is festooned with photographs of the current president and his late father and predecessor.
The school’s leadership note that there is no security outside the institution, unlike in France or even Israel. The school is in a complex that includes a non-Jewish school and the students compete together in intermurals. Jewish and non-Jewish students celebrate the Jewish holidays together.
Nearby, the Sephardi Georgian congregation and the Ashkenazi synagogue share a building that was funded by the national government. The two sanctuaries are on different floors, each with their distinctive internal architecture and warm, inviting sanctuaries.
Ambassador optimistic
George Deek was the youngest ambassador in Israel’s history when appointed to head the embassy in Baku, in 2018. An Arab-Christian from a prominent Eastern Orthodox family in Jaffa, Deek was a Fulbright scholar at Georgetown University and held previous posts at Israeli missions in Nigeria and Norway. He is also, he noted, the Israeli diplomat geographically closest to Tehran.
The ambassador sees parallels between Azerbaijan and Israel, which are both young countries made up of people who are used to being bullied by their neighbours. Both peoples understand what it is to be small and to struggle to preserve one’s own culture, he said.
In addition to the large swath of Israel’s oil supply that comes from Azerbaijan, there is growing trade and cooperation between the countries across a range of sectors. In addition to strategic partnerships, they are sharing agriculture and water technologies in conjunction with the Arava Institute for Environmental Studies, in southern Israel. An Israeli company is building a Caspian desalinization plant and Israeli drip irrigation technology is being applied to Azerbaijani farms.
Tourism is a growing sector and Israel is a significant market: by next year, there will be eight flights weekly between Baku and Tel Aviv on the Azerbaijani state carrier, as well as regularly scheduled tourist flights on Israir.
Deek shared the results of a survey that seemed to provide proof of the historical and anecdotal things we had been hearing about the Azerbaijani connection not only to their Jewish neighbours but to the Jewish state. In a poll measuring Azerbaijanis’ positive opinions about other countries, Turkey came first and Israel second.
Despite all this upbeat news, and despite the fact that Israel has had an embassy in Baku almost since Azerbaijan gained independence, the diplomatic mission was not reciprocated, even as trade and person-to-person connections expanded. There is a range of geopolitical explanations for the lack of an Azerbaijani embassy in Israel and Deek told our group he hoped that Azerbaijan would soon be able to open one there. And, just a few minutes after we left our meeting with the ambassador, our guide received a phone call – Azerbaijan’s parliament had just approved a resolution to open an embassy in Israel.
The decision, after all this time, is due to a confluence of events. There had been fear of an Iranian backlash to more overt relations between Azerbaijan and Israel, but global disgust over the Iranian regime’s crackdown on anti-government protesters may have diminished Azerbaijani concerns. The close relationship between Azerbaijan and Turkey was probably another factor. With Turkish-Israeli relations back on a somewhat even keel after a chilly period, the time may have seemed right. With the long-simmering Karabakh conflict now concluded, as far as Azerbaijan is concerned, by the 2020 war that returned the region to Azerbaijani control, the country may be less wary of making waves among Muslim allies. That fear would likely be additionally assuaged by the Abraham Accords, which make warm Azerbaijani-Israeli relations less remarkable than they might have been just a few years ago. (Azerbaijan’s anti-Israel voting record at the United Nations is still a disappointment that some observers hope changes as ties grow.)
The tight relationship between Azerbaijan and Israel is, of course, viewed by Iran as a Zionist plot. Iran has both internal demographic and external security concerns about Azerbaijan. There are almost twice as many ethnic Azerbaijanis within the borders of Iran – about 15 million – than there are in the country of Azerbaijan, and the Islamic revolutionary regime doesn’t want any nationalist rumblings. Beyond this, the very existence of a secular, pluralist Azerbaijan stands as an affront to Iran. Azerbaijan is a majority Shi’ite country, like Iran. It is geographically and demographically small and, in the imagination of Iranian fundamentalists, it should be the next domino in the ayatollahs’ plan for regional domination. Instead, despite the familial ties across the Azerbaijani-Iranian border, intergovernmental relations are frigid.
What is it about Azerbaijan?
A new embassy. Burgeoning trade and tourism with Israel. Centuries of good relations between Jews and non-Jews. A level of comfort and security unknown to Jews in almost any other country, certainly any Muslim-majority place. What is it about Azerbaijan?
I asked a few people – religious leaders, a member of parliament, Jews and non-Jews – what the secret sauce is for the Azerbaijanis’ exceptional relations with their Jewish neighbours. No one had a pat answer.
It was people-to-people contact, one person told me. There was never a ghetto; Jews were integrated and part of a larger multicultural society. One theory is that, more recently, there have been lots of Jewish teachers in the school system, so Azerbaijanis get to know and respect Jewish people growing up. Another explanation is that Azerbaijanis view their national identity above their religious or other particular identities, so religious differences are not as divisive as in many places – a factor probably accentuated by decades of Soviet official atheism.
Rabbi Zamir Isayev, who leads the Georgian Jewish congregation in Baku, doesn’t have a simple explanation for why Azerbaijan, among the countries of the world, seems to be so good for the Jews. It’s simply in the nature of the Azerbaijani people, he says.
Azerbaijani history celebrates a number of notable Jews. The Caspian Black Sea Oil Company, which was central to the creation of the region’s dominant resource sector, was founded by Alphonse Rothschild, a French Jew, and other Jews have been involved in a range of resource and other sectors over the years.
In the short-lived government of the first independent republic of Azerbaijan, 1918 to 1920, the minister of health was a Jewish pediatrician, Dr. Yevsey Gindes. That government was also the first democracy in the Muslim world and among the first in the world to grant women the franchise. Like many countries that emerged from the collapse of the Russian Empire, Azerbaijan was quickly subsumed into the new Soviet Union.
Lev Landau, Azerbaijan’s 1962 Nobel Prize winner in physics, is widely fêted. Garry Kasparov, considered by some the greatest chess player of all time, is a (patrilineal) Jew from Azerbaijan. A long list of academics, athletes, musicians and business innovators have risen to the top of their fields in the country and abroad and are celebrated both as Azerbaijanis and as Jews. A hero from recent times seems to elicit an especially emotional connection.
The conflict with Armenia, which began in the late 1980s and culminated most recently in a 2020 war, remains understandably fresh in the national consciousness. Highways and villages display thousands of portraits of war dead and the Alley of Martyrs in the heart of Baku is the final resting place of 15,000 Azerbaijanis, many from the final throes of Soviet domination and the two wars with Armenia. Among the most visited graves at the sprawling memorial park is that of Albert Agarunov.
The grave of Azerbaijani national hero Albert Agarunov, decorated with Azerbaijani and Israeli flags. (photo by Pat Johnson)
Agarunov was a young Jewish Azerbaijani who volunteered with his country’s defence forces and was a tank commander during the Armenian capture of the strategic Karabakh town of Shusha on May 8, 1992. The 23-year-old, already apparently such a legendary figure that the Armenians had put a bounty on his head, stepped out of his tank to retrieve bodies of slain Azerbaijani soldiers from the road when he was killed by sniper fire. Agarunov was posthumously named National Hero of Azerbaijan and was buried at the solemn national monument, in a service attended by both imams and rabbis. Today, Jews place stones on his grave and others place flowers.
In terms of Azerbaijani-Israeli relations, the large number of Azerbaijani-descended Jews who live in Israel create natural familial ties between the two places. Jewish remittances from Azerbaijani oil wealth helped purchase land in Palestine, an early portent of a connection between the two places. According to one museum piece, Jewish horse wranglers from the Caucasus made aliyah and became protectors of early kibbutzim and moshavim and helped put down the 1929 Hebron massacre, although I cannot find reference to this role online.
Whether that last detail is factual or not, what seems undeniable is that the story of Jews in Azerbaijan stands out as a model of coexistence and good neighbourliness in a world that has not always been so kind. This is a story that deserves to be told more widely.