Forward's Hélène Jawhara—Piñer shares with us a recipe that’s perfect to prepare after the Jewish celebration of Sukkot – which just ended on Sunday. Jawhara—Piñer explains how the recipe uses etrog, which is “one of four species used to celebrate the Jewish holiday of Sukkot.”
Fellowship Bridge Blog - Recipes
Fellowship Bridge Blog
Right now Jews are celebrating Sukkot, where they inhabit sukkah, or temporary shelters that remind them of the huts the Israelites lived in during their 40 years of wandering the desert. Some will eat and even sleep in their sukkah, so many of the meals prepared are warm and comforting to get them through the chilly autumn evenings.
This coming Monday is the Jewish holiday of Sukkot, also known as the Feast of Tabernacles. This holiday has roots as a fall harvest festival. So inspired by the harvest origin of the holiday, this week’s recipe will use fresh vegetables. Enjoy!
Jews around the world will conclude their observation of the High Holy Days with Yom Kippur (the Day of Atonement). This day offers Jews the final opportunity of the year to repent of their sins. As Yom Kippur is a fast day, Jews have a special meal before the observance that helps remind them of the true meaning of this holy day. Before the fast begins at sunset, Jews traditionally eat kreplach, meat-filled dumplings.
This week’s recipe is a special treat for Rosh Hashanah, the Jewish New Year, which starts this Sunday evening, September 9th! This freshly baked traditional honey cake is served with apples, honey, and challah for a sweet new year.