I came across this Rosh Hashanah greeting card in the 2017 Forward article “The Curious History of Rosh Hashanah Cards in Yiddish” by Rami Neudorfer. The image was copyrighted by the Hebrew Publishing Company, New York, 1909, and the high-resolution version we used for the cover comes from the postcard collection of Prof. Shalom Sabar (emeritus) of the Hebrew University of Jerusalem.
“The card depicts two eagles in the sky: under the Imperial Eagle of the Russian coat of arms, a group of impoverished, traditionally dressed Russian Jews, carrying their meagre belongings, line Europe’s shore, gazing with hope across the ocean,” wrote Neudorfer. “Waiting for them are their Americanized relatives, whose outstretched arms simultaneously beckon and welcome them to their new home. Above them, an American eagle clutches a banner with a line from Psalms: ‘Shelter us in the shadow of Your wings.’”
Not only did Prof. Sabar provide the image for the cover but he offered further explanation of the card’s meaning. The verse quoted is partially based on Psalms 57:2; the fuller quote is taken from Psalms 17:8 – “Hide me in the shadow of Your wings.” In the illustration, the quote is changed to be in the plural: “Hide us in the shadow of Your wings.” And it appears in this form in the Ashkenazi siddur, where it is part of the Hashkivenu prayer, said Sabar. The full text can be found at sefaria.org.il/sheets/29587?lang=bi, where they translate the phrase as “and cradle us in the shadow of your wings.”
The message of a passage to freedom is not only enhanced by the Psalms quote, but also that the birds depicted are eagles, Sabar added. This is a reference to the liberation of the Jews from Egypt, he said, as in Exodus 19:4 – “You have seen what I did to the Egyptians, and [how] I bore you on eagles’ wings, and I brought you to Me.”
If you were to write a personal “book of life” to express your aspirations for growth in the year ahead, what would its title be? (photo from thisenchantedpixie.org)
In the face of the immense sadness and devastation of the past 11 months, and the suffering that seems to know no bounds, I find it difficult to even register that Elul, the last month on the Jewish calendar, has arrived. But, as the Jewish year inevitably advances, I seek solace and meaning in two practices that have helped me prepare for new years past.
The first is writing my “book title,” for a family ritual we created years ago to facilitate the work of reflection, forgiveness and imagination that are core to themes of the High Holidays. The Rosh Hashanah and Yom Kippur liturgies tie our teshuvah, our annual returning to our best selves, to our desire to be inscribed in a celestial “Book of Life.” Using this image, my family gathers around the Rosh Hashanah lunch table each year to share the titles of our personal “books of life” and to express our aspirations for growth and desires to be held accountable by one another in the year ahead.
The second is to dust off my shofar and sound the first blast, as I will continue to do, in keeping with tradition, each morning of the month of Elul, until the holidays arrive. Each day, I will I close my eyes and coax out the sounds that the shofar has been compared to: Sarah weeping for Isaac, a call to battle, the blasts that signal God’s presence on Mount Sinai, the callof justice that cracks open the hardness of the universe, the hardness in our hearts and in the hearts of our political leaders and awakens in us a renewed sense of purpose and possibility. By doing this, I hope I will be prepared, both physically and spiritually, for the full complement of 100 blasts, short and long, that will sound over the holidays themselves.
In the past, each of these rituals has given me hope, hope that change is possible, that I can do better, that collectively we can do better and that a better future is possible.
This Elul, I am finding it more difficult, as I imagine many of us are, to muster a feeling of hope. Last Elul, we could not have imagined the challenges of the past year: the slaughter of Oct. 7; the long and devastating war in Gaza; the plight of the hostages; the loss of friends and allies; the fractious polarization within the Jewish community; the rise in antisemitism. All of this on top of the many issues we continue to work on globally, from hunger to homelessness to climate change. Hope feels at best elusive; in our most cynical moments, it feels naïve.
Hope requires of us that we allow for the possibility of a variety of better futures, futures that are as yet unexperienced and perhaps even unimaginable. Hope requires that we acknowledge that a catastrophe that may feel imminent is not a forgone conclusion. Hope demands the humility to recognize that we just don’t know what will be, and the audacity to own our role in shaping it. Human imagination, intention and action forge a line between this present and the better future for which we long.
“People often confuse optimism and hope,” said Rabbi Jonathan Sacks, z”l. “They sound similar. But, in fact, they’re very different. Optimism is the belief that things are going to get better. Hope is the belief that, if we work hard enough together, we can make things better. It needs no courage, just a certain naïvety to be an optimist. It needs a great deal of courage to have hope.… And hope is what transforms the human situation.”
In Hope in the Dark, Rebecca Solnit describes a commitment to hope as essential to the work of activism toward social change. She shares example after example of times when the future (now history) unfolded because of the powerful imagination, agency and organizing of people who held on to hope. “Hope locates itself in the premises that we don’t know what will happen,” she writes, “and that in the spaciousness of uncertainty is room to act.”
Elul reminds us that we don’t know what will happen but that we have the tools individually and collectively to shape the future. The practices of reflecting on the year past and imagining the year ahead that are built into the Jewish holiday cycle offer us the “spaciousness of uncertainty” we need that can spark hope and move us to action. I rely on my two Elul rituals to facilitate this process of reflection and imagination. Whether it’s journaling, reading, speaking to a colleague or friend, or listening to music, I’m sure that each of us has tools for creating space for the kind of reflection and imagination that makes hope, and the attendant action it demands, possible. And our hopefulness has the potential to inspire others. We can hold possibility for them when they feel discouraged and they can do the same for us.
Elul reflection pushes us to awaken ourselves to new possibilities even in the face of despair, fatigue, anger and overwhelm. And this awakening of hope makes it possible to act.
I consider my book title as I blow the shofar each morning in Elul. I’m leaning toward making it “Hope.”
Questions for reflection
• What practices or rituals will help awaken you to new possibilities this month and coming year?
• What is your book title for the coming year, and who do you want to share it with?
Rachel Jacoby Rosenfieldis chief executive officer of the Shalom Hartman Institute of North America (hartman.org.il). Earlier this month, the Hebrew month of Elul, Olam (“a network of Jewish individuals and organizations committed to global service, international development and humanitarian aid” – olamtogether.org) asked her to share her thoughts as a profoundly challenging year for the Jewish people ended.
Erev Rosh Hashanah, from Shalom Hartman Institute’s Memory and Hope. For each holiday and Shabbat evening in Tishrei, the institute suggests we light a memorial candle before kindling the holiday and Shabbat lights, and offers an intention to recite before lighting this candle and a text to read afterward (both in English and in Hebrew).
Each year during Elul, the month leading up to the High Holidays, the women of medieval Ashkenaz would measure each of the graves in their community cemeteries with string. They would then dip these lengths of string in melted wax that had been collected from candles lit throughout the year in the synagogue when the community gathered to pray, to study, to cook and to connect. They would light these new candles, each made from string representing the dead and wax representing the living, on Yom Kippur as yahrzeit candles, a way of honouring and remembering deceased relatives.
On Rosh Hashanah, we will welcome a new year. And then, in the midst of the 10 days of repentance that lead up to Yom Kippur, we will reach the one-year anniversary of Oct. 7 and, with it, the anniversary of the day on which at least 1,139 people were killed by Hamas terrorists and more than 240 people were taken hostage. We will pray for the return of the remaining captives, and we will mark the start of the war that has since killed so many in Israel and Gaza.
We have struggled to fully mourn these losses as this war continues to unfold and expand; as not all the hostages have yet returned home; as, in North America, many of us navigate antisemitism in our communities and shifting relationships with local allies. And yet, we feel the need to grieve. The chaggim (holidays) offer us a pause in which we can reflect, cry and pray.
The Shalom Hartman Institute has developed two rituals for the anniversary of Oct. 7, one that spans most of the month of Tishrei, for individuals to use at home, and one for communal gatherings on Oct. 7 or on Shemini Atzeret and Simchat Torah.
Commemorating Oct. 7 at home
Every week, we begin Shabbat by lighting candles. Every Tishrei, we usher in Rosh Hashanah, Yom Kippur, Sukkot, Shemini Atzeret and Simchat Torah by lighting candles. Our ritual for commemorating Oct. 7 at home is woven into these traditions.
More specifically, for each holiday and Shabbat evening in Tishrei, we suggest that you light a memorial candle before kindling the holiday and Shabbat lights. We offer an intention to recite before lighting this candle each night and a short text to read afterward. These materials – inspired by the work of Hagit Bartuv and Rivka Rosner of the Shalom Hartman Institute’s Ritual Centre in Israel and in collaboration with Maital Friedman, Masua Sagiv and me from the Shalom Hartman Institute of North America – connect us with some of the central themes of the last year. Our hope is that the light of the memorial candle, the ner neshamah, literally a soul candle, and light of the festive candles flickering together will connect the strands of our grief and celebration.
Like the candles dipped by the women of Eastern Europe, this ritual honours both the dead and the living. It brings us back to the devastation of Oct. 7, and it also celebrates the artists, soldiers, teachers and ordinary people who helped us through a difficult year. Similarly, while memorial candles are traditionally lit to remember the dead, the ritual invites us to use these candles to light the way for the living – for peace, healingand hope.
While many Israeli Jews light candles on seven evenings from Rosh Hashanah through Simchat Torah, many diaspora Jews light candles on nine, the two additional candles marking the second night of Sukkot and for the start of Simchat Torah. As a statement of Jewish peoplehood, this home-based ritual is for seven nights of candlelighting, so that it will be used in Jewish homes around the world on the same days. If you want to use this ritual to accompany your candlelighting on the second night of Sukkot or on erev Simchat Torah, you might repeat an intention and text or offer an intention and reflection of your own.
Developing this ritual led us to ask about the meaning of memorializing Oct. 7. Is this ritual only about Oct. 7 or is it about everything that occurred that day and since? What do we mean by “heroism” at this time? Are we referring to military bravery or to the ways civilians stepped up to support and protect one another this year as well? Can the entire Jewish world share this one ritual, or have our experiences of this year been too different? What is the right balance between particularistic and universalistic yearnings?
For many of these questions, we looked to our Israeli colleagues to set the tone in creating a ritual that met their needs for their grief and vulnerability this year, as well as their sources of hope and comfort. For other elements, we offer suggestions to adapt the framing or created a slightly different version in the English that we thought might be better suited for those outside of Israel. You may want to use this resource exactly as is, but you may also find yourself adding different texts or focusing on different themes. We encourage creativity and would love to hear from you about how you adapt it to meet your needs for this moment.
Commemorating Oct. 7 in community
Many communities in North America will gather to mark the anniversary of Oct. 7, whether in synagogues, JCCs, Jewish federations, Hillels, schools or other Jewish centres. Our second resource is a collection of texts and prayers to be used in a communal ritual context, including suggestions of three different ways to use these rituals in your community.
The supplement also gave us the opportunity to add more texts, prayers, songs and perspectives, including texts with expressions of grief for the suffering of Palestinian civilians, which did not fit in the more particularistic framework of the home ritual above.
This Elul, as we reflect on the past year and gather up the wicks that measure our lives and our communities, may we continue to find ways to bind our wicks together, to find strength in community and ritual, and may all who mourn this tragic anniversary find comfort among the mourners of Zion and Jerusalem. Shanah tovah.
Rabbi Jessica Fisheris the director of rabbinic enrichment at the Shalom Hartman Institute of North America. To read and download various Hartman Institute resources, including Memory and Hope: Rituals for Tishrei 5785 and accompanying resources for commemorating Oct.7 in community, visit hartman.org.il.
Faith Kramer’s Roasted Salmon with Citrus-honey Sauce. (photo by Clara Rice)
Somehow, I missed the cookbook 52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen by Faith Kramer when it was published by the Collective Book Studio in 2021. Well, I now have a copy and, in an ideal world, my next year of 52 Shabbat dinners would all be cooked à la Kramer. Instead, it’ll probably take me several years to make all the special meals in this informative, well-laid-out, easy-to-follow cookbook – but at least I’ve gotten a head start.
In this last month of the Jewish year 5784, I made two of Kramer’s main dishes, a salad dressing and a dessert. Each recipe is prefaced with a blurb containing more information about the dish. Many recipes have suggestions of what to serve together (starter, main, dessert, etc.) to elevate the meal for Shabbat, as well as suggested variations and what can be made in advance. Kramer also provides explanations of lesser-known ingredients.
52 Shabbats begins with some discussion of different Jewish traditions around Shabbat and various Jewish communities’ ways of cooking food and the ingredients they use. Kramer gives a brief overview of Jewish dietary laws and shares her preferences for the common ingredients she uses throughout. The book is divided into the four seasons, plus chapters on side dishes and accompaniments, desserts, and fundamentals (sauces, etc.). There are additional resources listed near the end, as well as measurement conversions.
I chose the recipes to make from the fall section, focusing on Rosh Hashanah. I made a carrot and lentil main because, as Kramer writes: “Carrots are symbolic in Judaism of asking for prosperity and for our blessings to multiply. Combined with the sweetness of silan [date syrup] … or honey, they make an edible wish for a Happy New Year at Rosh Hashanah.” I also made a fish main, because fish is another symbol of Rosh Hashanah, with the hope that we be the head and not the tail, ie. a leader rather than a follower.
Kramer recommended mini cheesecakes as the dessert for both of these mains, so I made those as well. I also made the Lemon, Za’atar and Garlic Dressing for a green salad, but much preferred the dressing as a marinade for blanched green beans. For space reasons, I’ve not included the recipe intros or the “make it in advance” suggestions, nor have I included the dressing recipe. The three recipes here will hopefully inspire you to get a copy of the cookbook, and perhaps start some new Shabbat traditions this year.
SWEET-AND-TART SILAN-ROASTED CARROTS WITH LENTILS (serves 4 as a main, 8 as a side)
for the lentils: 1 cup green or brown lentils 3 cups vegetable broth 1/4 tsp ground black pepper 1/4 tsp ground cumin 1/4 tsp paprika 1/2 cup chopped fennel or celery 1/2 cup chopped onion 1 tsp minced garlic 1 tsp minced jalapeño, optional 1/4 tsp salt, plus more if desired
for the carrots: 2 tbsp olive oil, plus more for baking sheet 1 cup silan, honey or agave syrup 1/4 cup water 2 tbsp fresh lemon juice 1/4 tsp ground cumin 1/4 tsp ground cardamom 1/4 tsp cayenne pepper or paprika 1/8 tsp ground cloves 1 lb multicoloured carrots, peeled (cut large carrots into thirds) 1 tsp coarse sea salt 2 tbsp tahini 2 tbsp chopped fresh mint or flat-leaf parsley
In a large saucepan, stir together the lentils, vegetable broth, black pepper, cumin and paprika and bring to a simmer over medium heat. Stir in the fennel, onion, garlic and jalapeño (if using) and return to a simmer. Cover and cook, lowering the heat as needed to maintain a gentle simmer, until the lentils are tender and the liquid is absorbed, 15 to 20 minutes. Add the salt and stir well. Taste and adjust the seasoning, if desired. Remove from the heat, drain any excess liquid, and set aside while you make the carrots.
Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper or aluminum foil. Grease the parchment paper with olive oil.
In a wide, flat dish, whisk together the silan, water, olive oil, lemon juice, cumin, cardamom, cayenne and cloves. Add the carrots and toss until evenly coated.
Place the carrots in a single layer on the prepared baking sheet. Set aside any left-over silan mixture.
Lower the oven temperature to 400°F. Roast the carrots for 40 to 50 minutes, or until tender and browned, tossing in the pan juices every 10 to 15 minutes.
Reheat the lentils, if desired, or keep them at room temperature. Add any leftover silan mixture to the lentils and stir to combine. Transfer the lentils to a large serving dish and top with the roasted carrots. Sprinkle with the coarse salt, drizzle with the tahini and garnish with the fresh mint.
ROAST SALMON WITH CITRUS-HONEY SAUCE (serves 4-6 as a main, 8-10 as a starter)
1/3 cup fresh orange juice 1/2 cup light-coloured honey 1/2 tsp dried mint 1/4 tsp salt 1/4 tsp cayenne pepper or paprika 1/4 tsp ground black pepper 1/2 to 1 tsp Sichuan peppercorns, lightly crushed, optional vegetable oil for baking sheet 1 1/2 to 2 lbs salmon fillet 6 tbsp thinly sliced green onions
In a small bowl, mix together the orange juice, honey, mint, salt, cayenne, black pepper and crushed Sichuan peppercorns (if using) to make a marinade. Set aside half of the marinade to use later for the sauce.
(photo by Clara Rice)
Grease a rimmed baking sheet with oil. Place the salmon, skin side down, in the pan and brush the top of the salmon with some of the marinade. Let sit for at least 30 minutes or up to 60 minutes, brushing often with the marinade.
Preheat the oven to 350°F.
While the fish is marinating, pour the reserved marinade into a small saucepan over medium heat and bring to a boil. Lower the heat to low and simmer, uncovered, stirring occasionally, until the liquid is reduced by two-thirds, 15 to 20 minutes. Taste, and adjust the salt and other seasonings, if desired. Set the sauce aside.
Brush or spoon the remaining marinade over the salmon. Roast for 15 to 20 minutes, basting with the pan juices after 10 minutes, until the salmon is cooked to the desired doneness. For fully cooked fish, it should read 145°F when an instant-read thermometer is placed in the thickest part of the fillet. The flesh should be opaque all the way through but still be very moist.
Transfer the salmon to a platter and spoon the sauce over the fish. Sprinkle with green onions and serve warm, at room temperature, or chilled.
MANGO AND CARDAMOM MINI CHEESECAKES (makes 24 individual cheesecakes)
24 ginger snaps, lemon snaps or wafers, or vanilla wafers 1 1/2 cup fresh or defrosted frozen mango chunks, divided 3 (8-ounce) packages regular or light cream cheese, at room temperature 3 large eggs, beaten 1 cup sugar 1/2 tsp ground cardamom 1/4 tsp salt 1/4 tsp ground ginger 1 1/2 tsp vanilla extract 1 tsp fresh lemon juice
Preheat the oven to 375°F. Line two 12-cup cupcake pans with paper or foil liners. (If you don’t have enough tins, use foil cupcake liners on a baking sheet.)
Put a cookie in the bottom of each liner. Break cookies to fit and cover the bottom of the liner, if necessary.
In a blender, purée 3/4 cup of mango chunks until smooth. Set aside.
Cut the cream cheese into 1-inch chunks. In a large bowl, combine the eggs, sugar, cardamom, salt, ginger, vanilla extract and lemon juice and beat with an electric hand or stand mixer until light and lemony in colour, 1 to 2 minutes. Add the cream cheese chunks in 3 batches, incorporating each batch before adding the next. Beat on medium-high speed until totally smooth, 3 to 4 minutes.
Fill each cupcake liner two-thirds full. Place 1 teaspoon of the mango purée in the centre of each cake. Using a knife, swirl the purée through the batter to create a marbleized look.
Bake for 20 minutes, or until the centres of the cheesecakes are a bit loose and jiggly, puffed up and pale in colour. Turn off the oven, open the oven door and leave the cheesecakes there for 30 minutes. Transfer the cheesecakes to a wire rack and let cool. (The tops of the cakes will collapse.) Place the cheesecakes in the refrigerator until chilled.
To serve, remove the cheesecakes from the liners, if desired. Chop the remaining 3/4 cup of mango and spoon it onto the cheesecakes. Serve cold or cool.
Of course, not everyone in Israel is religious. Yet, there is a rich heritage of Hebrew songs with lyrics taken either directly from the Hebrew Bible or inspired by it. Over the years, these songs have been tremendously popular with the Israeli public.
The first example – a song taken from Deuteronomy Chapter 30, verse 19 – unfortunately has special meaning in Israel today, as thousands of residents from both the northern and southern parts of the country have been forced to live away from their homes for almost a year now.
“Because man is a tree of the field” – this verse has been variously understood to mean human beings are like a tree planted on their land. While it has been recorded by more than one Israeli singer, a version I really like is the one with extended lyrics taken from a poem by the late Nathan Zach. It can be found at nli.org.il, if you know Hebrew.
Early in the daily morning prayer service and on holidays, including Rosh Hashanah, there is a section meant to put us in the mood for prayer, but is not prayer itself. In p’sukei d’zimra, we recite “Adonai [G-d] is my strength and my might; G-d is my deliverance.” These words are taken from the Song of the Sea, which is in the Book of Exodus, Chapter 15, verse 2. It was not only a popular Israeli song, but it was sung as part of the morning prayers by the Women of the Wall, which is fighting for women’s right to pray aloud, with Torah scrolls and tefillin, at the Western Wall (the Kotel). A version of it, sung by Naomi Zuri, is on YouTube.
From the same Song of the Sea comes a song of thanksgiving by Amir Benayoun. Found in the Book of Exodus 15:1-15 and 15:20-21, the text describes how the Israelites successfully crossed the Red Sea, leaving Pharaoh and his chariots to their fate when the sea closes back up. It’s on YouTube as well.
Another popular song is based on an event in the Book of Numbers 20:11, though it doesn’t use the exact wording of the biblical text. In the story, Moses hits a rock twice in frustration, water gushes out, and the Israelites and their animals drink. G-d apparently refused Moses entry into the Land of Canaan because of this angry action. According to the late Rabbi Lord Jonathan Sacks, Moses failed to understand that times had changed and he was facing a new generation. The people he confronted the first time were those who had spent much of their lives as slaves in Egypt. Those he now faced were born in freedom in the wilderness.
Rabbi Sacks clarified what that meant: slaves respond to orders, free people do not. Free people must be taught; otherwise, they will not learn to take responsibility. Slaves understand that a stick is used for striking, but free human beings must not be struck. Hence, Sacks suggested that, for this lack of understanding, Moses was punished.
There is a video on YouTube of Aviva Semadar singing “Mosheh hikah al sela” (“And Moses Struck a Rock”) and there is also a video of “Ya’aleh v’Yavo” (“He Will Go Up and He Will Come”), performed by Gidi Gov, who first sang Yoram Taharlev’s song in a 1973 song contest. In the first stanza, Moses has climbed Mount Nebo to look at the Promised Land. While no one knows for sure where Moses is buried, many claim he died on Mount Nebo and G-d Himself is said to have buried him.
Curiously, these words – “Ya’aleh v’Yavo” – also appear in the Amidah. And, those who are familiar with the Grace after Meals will note that this phrase is added on Rosh Chodesh and holidays. It is chanted right before the section dealing with the [re]building of Jerusalem.
Significantly, on Rosh Hashanah, we sing a verse from the Book of Jeremiah (31:19) during the Zikhronot section (which, according to Mahzor Lev Shalem, recalls the covenantal relationship between G-d and humanity) of the musaf Amidah for Rosh Hashanah:
“‘Is not Ephraim, my dear son, my precious child, whom I remember fondly even when I speak against him? So, my heart reaches out to him, and I always feel compassion for him,’ declares Adonai.”
You can listen to Israeli singer Miri Aloni sing “Haben Yakir Li” (“My Dear Son”) at matchlyric.com.
There are several songs taken from the Song of Songs. One of the older well-known pieces is “Dodi Li,” “My Beloved is Mine,” sung by Sharona Aron, which is on YouTube, as are two other pieces from the Song of Songs, which have been composed more recently.
The first is performed by the Yamma Ensemble – a group that records in both Hebrew (ancient or modern) as well as in Ladino and Arabic dialects – which is coming to Vancouver for Chutzpah! (For story, click here.)
The lyrics are: “As a lily among thorns, so is my love among the daughters.My beloved spoke and said unto me: ‘Rise up, my love, my fair one, and come away. For, lo, the winter is past, the rain is over and gone.”
The other piece from the Song of Songs is performed by singer Hadar Nehemya: “Many waters cannot quench love, neither can the floods drown it; if a man would give all the substance of his house for love, he would utterly be condemned / As a lily among thorns, so is my love among the daughters / My beloved spoke, and said unto me: ‘Rise up, my love, my fair one, and come away.’”
Since Rosh Hashanah is approaching, I will end with an optimistic song, Yehoshua Engelman’s “Eliyahu (Elijah),” which can be heard on Spotify. Eliyahu is mentioned in numerous places in the Hebrew Bible and takes on numerous roles, though we don’t ever learn much about him. He is a bit of a mystery man, supposedly the harbinger of the Messiah. At the end of Havdalah, the ceremony marking the end of either Shabbat or holidays, we sing to Eliyahu, asking him to bring us redemption.
We could certainly use it.
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.
There is an abundance of street art in Bucharest. (photo by Deborah Rubin Fields)
What could be more Israeli than the hora? Well, truth be told, the hora is not Israeli! The word hora comes from Romania. And, like the origins of the hora, the Romanian capital, Bucharest, is a place where the unexpected should be expected.
When you walk along Bucharest’s broad boulevards, one word comes to mind – palatial. There is the former Cantacuzino Palace, today’s George Enescu National Museum; the Elisabeta Palace, the private residence of the former Queen Elizabeth of Greece (born Princess Elisabeta of Romania), following her 1935 divorce from King George II of Greece; the former Royal Palace, today’s National Museum of Arts; the Romanian Athenaeum, today a major concert hall; the Palace of the Deposits and Consignments, still a bank, but today called the CEC Palace; and the Palace of Parliament.
Bucharest once had strong ties to Paris, and French is still mandated in schools. It was called Little Paris, so it should not be a surprise to see that Bucharest’s Manu-Auschnitt Palace is a copy of Paris’s Hôtel Biron (today’s Rodin Museum). While smaller in size, many older private homes were built with stunning stone (perhaps even cement) arches and columns, bas reliefs incorporating figures of lions, men and women, shields, gryphons, eagles, the angel of death, and various free-standing sculptures. In this home, the windows are in national-romantic and neo-Romanian style. Paris-inspired art deco metal work appears on door grills, door overhangs and the tops of buildings. Five classy examples of art deco building in Bucharest are 1 Piata Sfântul Stefan; the Ministry of Justice at 53 Bulevardul Regina Elisabeta; the Telephone Company Building on Calea Victoriei; the “Union” Building on 11 Strada Ion Campineanu; and 44 Calea Calarasilor.
The Old Palace of the Chamber of Commerce in Bucharest, a city full of former palaces. (photo by Deborah Rubin Fields)
In addition to the number of stunning palaces, there is also an abundance of street art. Some of this street art is commissioned and appears on the sides of various buildings. It is often colourful and imaginative. There is, however, a lot of graffiti, which, apparently, began to appear after the 1989 Romanian revolt against the communist regime. Graffiti is illegal, but, as I was told, the consequences depend on the discretion of who catches the graffiti artist or how fast the artist can run.
Jewish presence in Romania dates to Roman times, when the country was a province called Dacia. The first mention of Jews in Bucharest is from the 16th century. Jews came to Bucharest from two directions: Sephardi Jews came from the south, mainly from the Ottoman Empire; later, Ashkenazi Jews came from the north. The latter, from Galicia or Ukraine, settled in Bucharest after having lived in Moldavia. As in other European countries, Jews were at various times tolerated, even integrated into general city life.At other times, however, they were punished in one way or another.
The Jewish population of Bucharest grew significantly, particularly in the second half of the 19th century. In 1835, some 2,600 Jews lived there; this number jumped to 5,900 in 1860. In the 1800s, nine synagogues were constructed and, by 1900, the total Jewish population had risen to 40,500, making Bucharest by far the largest Jewish community in Romanian territory. By 1930, the city’s Jewish population was 74,480. Jews settled in virtually all the city districts, especially in areas where economic growth was fastest. Bucharest’s Jews laboured as artisans, metalworkers, merchants and bankers.
In the early 19th century, there were several instances in which Jews were accused of ritual murder. This led to violence and pogroms. While, on the books, Jews were to be given citizenship, government after government dragged its feet in making emancipation stick. In general, being Christian was a prerequisite for Romanian citizenship, although a complex naturalization process was theoretically made available to Jews. When, in 1866, Jewish French lawyer Adolph Crémieux came to Bucharest to help push for Jewish political emancipation, rioters attacked Jewish shops and synagogues. Toward the end of the century, many antisemitic organizations existed, due in large part to nationalist leader Alexandru C. Cuza’s political activities. In particular, his followers organized antisemitic agitation against Jewish students at Bucharest University.
After Germany, Romania is directly responsible for more Jewish deaths in the Shoah than any other country. For most of the Second World War, Romania allied with Nazi Germany. According to official Romanian statistics, between 280,000 and 380,000 Jews were murdered or died in territories under Romanian administration during the war. Antisemitic legislation downgraded the identity of Jewish citizens to second-rate status: they lost the rights to education and health care, their property was confiscated, and they were forced to perform hard labour. In September 1942, approximately 1,000 Jews were deported to Transnistria.
Despite such treatment, most of Bucharest’s large Jewish community was spared the worst horrors of the Holocaust. Between 1941 and 1943, Bucharest-based Chilean charge d’affaires Samuel del Campo saved the lives of more than 1,200 Romanian and Polish Jews by issuing them Chilean passports, thus preventing their deportation to Nazi concentration camps.A memorial stands in front of the former Ashkenazi Great Synagogue, commemorating the January 1941 paramilitary Iron Guard’s (Legionnaires’) savage murder of 125 Bucharest Jews, an action reminiscent of Nazi techniques, with the skinning of the victims and the hanging of them on meat hooks.
Shortly after the Second World War, Bucharest experienced a great influx of Jews, as refugees arrived from concentration camps and from several areas in Romania where they continued to feel unsafe. By 1947, the Jewish population had grown to 150,000.
After the first years of the communist regime and the closing of Jewish welfare and religious institutions, Bucharest continued to be a centre of Jewish communal and cultural life due, in large part, to Chief Rabbi Moses Rosen, who coped with the inconsistencies and peculiarities of Romanian official policy – particularly during the 1965-1989 dictatorship of Nicolae Ceausescu. When former US ambassador Alfred Moses first visited Bucharest in 1976, a young Jew approached him saying, “Don’t believe what they tell you. The situation here is terrible, especially for Jews. We are blamed for everything that goes wrong. Help us get out. There is no future for Jews in Romania. Everything you hear is a lie, a lie, a lie.”
After the rebirth of the state of Israel, many Jews made aliyah. By 2000, only 3,500 Jews were left in Bucharest. Today’s Jewish life in Bucharest focuses on three synagogues, a community centre, a kosher restaurant and the Centre for the Study of the History of Romanian Jews.
In 2021, a Romanian survey reported one-fourth of respondents saying they didn’t know or couldn’t say exactly what the Holocaust was. Another 35% said they couldn’t identify the Holocaust’s significance for Romania. In 2022, the populist Alliance for the Union of Romanians (AUR) opposition party called Holocaust education a “minor topic” when it was mandated in Romanian high schools. This party currently holds 12% of parliament seats and some people predict it will become a major political force in the near future.
On a more positive note, a few years after the death of Jewish Romanian Nobel laureate Elie Wiesel, at age 87, Bucharest memorialized him with a bust in the Piata Elie Wiesel.
Finally, if you hear what sounds like a Slavic language spoken in Bucharest, it might just be Ukrainian. Since Russia began its attack on Ukraine two years ago, 11,000 Ukrainian men of conscription age have illegally fled to Romania. It is too early to say how this population will impact Bucharest life.
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.
Starting in 1539, it took Spain 250 years to construct the six-level fortress El Morro in Puerto Rico, and Spain’s former power still emanates from the walls. (photo by Lauren Kramer)
I was in Old San Juan, Puerto Rico, recently, when the full magnitude of the Spanish Inquisition hit me like a ton of bricks.
The scene seemed an unlikely one for a blast from the Jewish past. I was with Pablo Garcia, a fast-speaking guide with Spoon, a boutique food and history company, and we were standing in the Plaza del Quinto Centenario, in front of fortifications that were more than 500 years old.
These were fortifications Spain built in the 1500s, not long after Christopher Columbus “discovered” Puerto Rico in 1493. “Discovered,” because the indigenous Taino people had been there for centuries but, for reasons that seem unfathomable now, that didn’t matter to the Spaniards.
Back home in Spain, 300,000 Jews were being expelled, murdered in the Inquisition or forced to convert to Catholicism, with some of them practising their Judaism underground. To appreciate the kind of force they were up against, you just need to pay a visit to Old San Juan and lay eyes on El Morro.
Spain started building El Morro in 1539 and it took 250 years to construct the six-level fortress. Its thick, stone walls, 185 feet above sea level, were punctuated by garritas, dome-shaped sentry booths located shouting distance from one another, so that, when one sentry perceived a threat on the horizon, he simply yelled a warning to his cohorts. El Morro guarded the city’s harbour from invaders and its bastion, with barracks, dungeons and storerooms, still holds original cannons that face the ocean in preparation for defence.
The sites are so well preserved that, were the Spanish to resume control today, one feels certain they’d need very little additional infrastructure to guard the island. I looked at those stone walls that safeguarded the island from many battles over the centuries and marveled at the sheer strength of the Iberian Union. It dawned on me that the Jews of Spain really didn’t stand a chance against a power like this in 1492.
I was jolted back to reality when we stopped for a caffeine buzz at Don Ruiz, a coffee shop located in what was once Spain’s Ballajá Barracks. The coffee beans are from a four-generation family farm specializing in single-harvest, hand-picked beans, Garcia said. “In the 1700s, coffee was big business in Puerto Rico and one in every six cups of coffee worldwide was made with beans grown on the island. Coffee money built our roads and sealed our dams,” he said.
Over the next three hours, I wandered between restaurants in beautifully preserved, colourful buildings in Old San Juan’s narrow, brick-laid streets. I sipped soursop juice, a local hangover cure with a pear-like taste, and sampled mofongo, a pastry made from mashed, fried green plantains.
Spain maintained a stronghold on the island until 1898, when it became the US territory it remains to this day. But the Spanish influence remains pervasive, easily perceptible in the cuisine, the history of the island, the language and the islanders’ distinct cultural identity.
Garcia stopped outside a local bank with a circular symbol above the door. “That’s the seal of Puerto Rico, still used to stamp new laws to this day,” he said. The seal depicts a tower representing Queen Isabella of Castille, a lion representing King Ferdinand II of Aragon and a cross, symbolizing Catholicism and Spain’s “discovery” of the “New World.”
It struck me as interesting that these two Catholic monarchs, thearchitects of the Spanish Inquisition, are still being lauded. Their legacies are sealed in Puerto Rico’s legal documents even today, and the authority they wielded 500 years ago still can be seen in those seemingly impenetrably thick stone walls of El Morro.
Lauren Kramer, an award-winning writer and editor, lives in Richmond.
Peach-blueberry cake à la Ina Garten, made by the Accidental Balabusta. (photo by Shelley Civkin)
With Rosh Hashanah right around the corner, I’m already thinking of honey cake … but not honey cake. Wanting to ring in the new year with something sweet but not traditional, I found a recipe that might just fit the bill perfectly. Looking around the stores, there is still lots of fresh fruit to be had and, in a final hurray to summer, I decided to indulge in the juicy sweetness of peaches and local blueberries. Add in a few dozen other ingredients and, voila, I produced a cake that my husband declared worthy of a Balabusta column.
Reading the recipe I found online at sweetandsavourypursuits.com, I was initially apprehensive, since the ingredients list reads like a Tolstoy novel. Then I thought, heck, stop being a kitchen-weeny and get the job done. If the internet is to be believed (ha!), this recipe is “adapted from Ina Garten,” the “Barefoot Contessa,” so it was all but guaranteed to be good. And it was. However, I have one caveat: the baking temperature and cooking time are way off. But that’s an easy fix.
Made in a nine-and-a-half-inch springform pan, this cake has got legs. It’s gooey and sticky and holds its own. It’s the opposite of light and fluffy, but you don’t necessarily expect light and fluffy from a fruit-filled cake. Anyway, no more excuses. Just try it. But keep in mind that you will probably need to adjust your temperature up from the stated 350˚˚ F to about 365˚ F or even higher, depending on your oven. The recipe calls for a cooking time of 45 to 55 minutes at 350˚F, but the batter was still wet and jiggly after 55 minutes, so I upped the temperature and just kept adding time until the cake set, which ended up being more like an hour and 15 minutes or so. Flexibility is a must for this recipe. Don’t expect to make it when you’re in a rush. Won’t happen. But darn, it’s worth the time.
PEACH-BLUEBERRY CAKE
1/2 cup unsalted butter at room temperature
2 cups white sugar
2 large eggs at room temperature
1 cup sour cream at room temperature
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cardamom (optional, and I didn’t use it)
2 large fresh ripe peaches, peeled, pitted and sliced
3/4 cup fresh blueberries rinsed and dried
1/3 cup light brown sugar packed
1/2 tsp ground cinnamon
1/4 tsp ground cardamom (optional)
1. Place rack in the middle of the oven and heat oven to 350˚ F (as I said above, I would recommend more like 365˚ F or higher – your call). Line the bottom of a 9 1/2” springform pan with parchment paper or lightly grease it. Set aside.
2. In a large bowl, sift the flour, baking powder, baking soda, salt, cinnamon and cardamom (if using). Set aside.
3. In the bowl of your mixer, add the butter and white sugar and beat on medium-high for 3 to 5 minutes, until mixture is fluffy.
4. Add eggs, one at a time, mixing after each addition.
5. Add the sour cream and vanilla extract and beat until smooth.
6. Scrape the side and bottom of the bowl before gradually adding the flour mixture on low speed.
7. Once the flour has been added, increase the speed and beat until the batter is smooth. Don’t over-beat the batter.
8. In a medium bowl, mix the peaches and blueberries with the brown sugar, cinnamon and cardamom (if using).
9. Spread the batter evenly into the springform pan.
10. Add the fruit to the top of the batter by arranging the peaches in a circular pattern and scattering the blueberries in the gaps. (At this point, I was so tired, I just threw the whole fruit mixture on top of the batter.)
11. Bake for 45 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean or with a few crumbs clinging to it.
12. Cool the cake on a wire rack for 10 minutes before running a knife along the edge and releasing the cake from the pan.
The recipe says to serve the cake at room temperature, but who are we kidding? As soon as I could touch the cake without burning my fingers, I was stuffing it into my mouth. The recipe also suggested serving it with sweetened whipped cream or vanilla ice cream, neither of which I had, so we ate it au naturel.
The cake can be stored at room temperature for up to two days and, after that, it should be refrigerated. But, once again, who are they kidding? As if a cake would last two days in our home. Maybe we’re gluttons. Or maybe we just wanted the cake while it was fresh. My money is on freshness. And expediency.
However you parse it, this cake is summer-yummy. And, since I can already feel fall in the air, if I were you, I’d hightail it to your local grocer, buy some peaches and blueberries and get baking. The cake was delicious right from the oven. It was delicious the next morning for breakfast. And it was still delicious that afternoon. Now, it is no longer. I have no idea if it would freeze well or not, but, if so, it would make a refreshing alternative to honey cake for Rosh Hashanah. You could probably substitute berries of any kind in this cake, but I hear that blueberries are a particularly good antioxidant food. If, however, you happen to be pro-oxidant, then skip the blueberries and opt for something less controversial. Whatever. Just try this. Then thank me.
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.
Easy-peasy Vegan Chocolate Mousse served up in a teacup. (photo by Shelley Civkin)
I have to admit, I have a soft spot for Donna Reed-type recipes from the 1960s. Aside from being comfort food, they usually boast the honour of containing highly processed foods that are, well, a little short on nutrition. But do they taste good!
One such recipe comes from my cousin Heather. The name says it all: Artichoke Toasties. It appeals to the lazy cook in me because it only has seven ingredients, five of which I always have in my kitchen. But it’s also a surprisingly creamy, crunchy and satisfying appetizer. And, it’s pretty filling too, so you can get away with serving a lighter dinner. Always looking for shortcuts.
ARTICHOKE TOASTIES
12 slices white bread butter 1 14-oz can artichoke hearts, drained and finely chopped approx. 1/4 cup grated parmesan cheese 3 heaping tbsp mayonnaise pinch of salt and pepper 1 clove crushed garlic
Preheat oven to 425°F. Use a drinking glass (2” diameter) to cut circles of bread out of each slice. Butter one side and press the buttered side down into a greased muffin pan, flattening the entire surface. Mix the remaining ingredients together and place a spoonful of the mixture into each bread “bowl.” Bake 12-15 minutes, until golden and crisp. Cool briefly before removing them from the pan.
Not only is it a fun presentation, but it satisfies that salty, cheesy craving we all get now and then. I never promised anyone a low-calorie, highly nutritious, gourmet meal, but I always hope to deliver something yummy.
My next recipe is a no-brainer dessert that will have your partner or guests convinced you went to French culinary school. It’s called Vegan Chocolate Mousse, and it tastes like a fancy-restaurant dessert made with the finest Belgian chocolate … the kind you’d eat while wearing high heels and diamond earrings. Best part is that it’s ridiculously simple to make. As in, it take five minutes. Seven, if you really go nuts with the blending. I never thought a recipe that starts with the word vegan would draw me in, but, hey, first time for everything. You’re welcome.
EASY-PEASY VEGAN CHOCOLATE MOUSSE
1 can (13.6 oz) full-fat coconut milk (or coconut cream) chilled overnight 1/4 cup + 1 tbsp cocoa powder 3-4 tbsp powdered sugar 1 tsp vanilla extract 2-3 tbsp liquid from the can of coconut milk 1/2 tsp instant coffee or 1/2 banana (optional) fresh berries for topping (optional)
Refrigerate the can of coconut milk (or coconut cream) overnight. Be sure to use full-fat canned coconut milk for this recipe – and do not shake the can, because you want the cream separate from the liquid underneath.
Once cold, open the can of coconut milk and transfer only the thick cream part to a bowl. Keep 3 tablespoons of the watery part and discard the rest (or freeze it for later use).
Whip the coconut milk (or coconut cream) until smooth. Add remaining ingredients and whip until it forms a mousse-like texture. Spoon into ramekins or small bowls and chill for a few hours or up to overnight. For a unique and kitschy presentation, I served the mousse in old-fashioned teacups.
Top with whipped cream and raspberries or blueberries, if you’d like.
There is a pronounced but not overwhelming coconut flavour to this mousse, however the cocoa powder dominates the palate. I made this recipe recently and, as I dragged my spatula towards the finish line, I had a strong feeling this was going to be a top contender in my dessert repertoire. Sure enough, it was a huge hit with my guests. As for my hubby, after the first bite, his eyes glazed over and he went into a trance-like state. Then, he came to and hoovered up the rest of the mousse in 30 seconds flat.
Be aware that this recipe only produces three good-sized portions or four scant ones. Given how popular it was, I would likely double or even triple the recipe next time. This was hands-down the easiest, fastest and least expensive dessert I’ve ever made.
One another note … along the way on my culinary adventures, I’ve stumbled upon a few new-to-me kitchen hacks. These tricks eliminate mess, rescue flavours and are just kind of cool, so I thought I’d share.
Dental floss
When you’re slicing certain creamy foods like cheesecake or goat cheese, give plain dental floss a try. It’s thin, so it doesn’t create drag, like the blade of a knife does, and the slices come out clean with just a simple pull of the floss. Caveat: don’t use flavoured dental floss or your cheesecake or goat cheese may come out tasting like mint. Regular, thin, waxed floss will do the trick.
Stop pot from boiling over
When you’re boiling anything on the stove, the quickest way to stop it from boiling over is to put a wooden spoon across the top of the pot. Don’t ask me why this works, it just does. Every time. I think the wood absorbs the steam. But don’t try this with a silicone spoon.
Rescue a salty soup
Next time you mistakenly oversalt a soup, toss in a few pieces of raw apple or potato. Simmer for 10 minutes then discard the pieces. The apple or potato absorb the salt like little sponges.
My best hack
My favourite kitchen hack by far though is this: eat out! Or, stay home and stuff your piehole with artichoke toasties and vegan chocolate mousse.
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.
Micah Siva’s Pomegranate Lentil Tabbouleh, the recipe for which is in her book NOSH. (photo by Micah Siva)
This past weekend was hot, and the last thing I wanted to do was cook, so I turned to Micah Siva’s NOSH: Plant-Forward Recipes Celebrating Modern Jewish Cuisine (The Collective Book Studio), which I reviewed for the Passover issue (jewishindependent.ca/tasty-plant-forward-recipes). I made the salad portion of Siva’s suggested summer Shabbat dinner, and it was the perfect meal: fresh and tangy, healthy and filling.
Siva’s summer Shabbat dinner includes the tabbouleh, four variations of hummus, an everything bagel spiced Israeli-style pita (“[t]ypically thicker than other flatbreads or pitas … when made correctly, it contains a pocket”) and falafel balls. Of course, she has recipes for every part of the meal. Here is the one for the tabbouleh. Enjoy!
POMEGRANATE LENTIL TABBOULEH (serves 4 to 6)
1/2 yellow onion, finely chopped 1 medium tomato, cut into 1/4-inch pieces 1/2 english cucumber, seeded and cut into 1/4-inch pieces salt pepper 2 cups roughly chopped fresh parsley 1/2 cup roughly chopped fresh mint leaves 1/2 cup pomegranate arils 1/2 cup cooked brown or green lentils 1 tsp lemon zest juice of 1 lemon (about 3 tbsp) 3 tbsp olive oil 1/4 cup sesame seeds 2 tsp za’atar
In a medium bowl, combine the chopped onion, tomato and cucumber. Season liberally with salt and pepper. Let sit for 5 to 10 minutes. This helps remove excess water from the vegetables.
While the vegetables are salting, combine the parsley, mint, pomegranate arils and cooked lentils in a serving bowl.
Use a colander to drain the onion and tomato mixture, pressing out any excess liquid. Add the mixture to the serving bowl.
Add the lemon zest, lemon juice, olive oil, sesame seeds and za’atar and toss to combine. Season with salt and pepper to taste.
Note: Make this salad up to 3 days in advance by combining everything but the fresh herbs in an airtight container and refrigerating. Toss with the herbs just before serving.
Variations: Add 2 teaspoons of ground sumac to this recipe for a tangier variation. Omit the sesame seeds and add hemp seeds for added protein.
“The card depicts two eagles in the sky: under the Imperial Eagle of the Russian coat of arms, a group of impoverished, traditionally dressed Russian Jews, carrying their meagre belongings, line Europe’s shore, gazing with hope across the ocean,” wrote Neudorfer. “Waiting for them are their Americanized relatives, whose outstretched arms simultaneously beckon and welcome them to their new home. Above them, an American eagle clutches a banner with a line from Psalms: ‘Shelter us in the shadow of Your wings.’”
