Tag: Purim

Baked treats for Purim

Maureen Abood’s verion of ma’amoul. (photo from maureenabood.com)

There are many different Purim foods around the world. In an article from several years ago on aish.com, Dr. Yvette Alt Miller gives recipes for a dozen lesser-known treats. Among them are kreplach, which she describes as a “hidden” food in that the filling is covered up by dough; therefore, it’s appropriate for Purim because of all the hidden aspects in the Purim story.

Other baked treats Miller suggests are French palmiers, to evoke the ears of Haman; Russian kulich, a long, sweet challah loaf, resembling ropes like those Haman wanted to use to hang Mordechai and on which he was hanged; Moroccan Purim bread, boyoja ungola di Purim, using hard-boiled eggs to represent Haman’s eyes; the Bulgarian pasta dish caveos di Aman (Haman’s hair); the Israeli orecchi di Aman (Haman’s twisted ears) and Persian nanbrangl (Haman’s fleas). For all the recipes, visit aish.com/purim_foods_around_the_world.

Here are three other recipes to try. Jews from Syria, Lebanon and Egypt make ma’amoul (which means filled) for Purim – the filling can be nuts (including, but not usually, almonds) or dried fruits, like dates or figs. I’ve also made poppy seed pound cake for the holiday, and my friend (cookbook author) Joan Nathan’s recipe for figs stuffed with walnuts.

MA’AMOUL
(makes 36 cookies)

filling:
1 cup finely chopped nuts (pistachio or walnuts)
1/4 cup sugar
1 tsp orange-blossom water
1 tsp water

dough:
3 cups white flour
1 cup unsalted butter or margarine, cut in pieces
2 tbsp water
1 tbsp orange-blossom water
confectioners’ sugar

  1. Preheat oven to 400°F.
  2. In a bowl, place flour. Cut in butter or margarine until mixture resembles coarse crumbs. Sprinkle orange-blossom water over dough. Stir and knead about three minutes.
  3. Form into 36 balls with a scant tablespoon for each ball. Hold each ball in your hand, make an indentation in the middle and work dough out to form a small cup about a quarter-inch thick.
  4. Combine nuts, sugar, orange blossom water and water for filling. Fill each ball with one teaspoon filling. Pinch dough, sealing in filling and molding the top to resemble a gumdrop. Using the tines of a fork, decorate the cookies.
  5. Place cookies one inch apart on ungreased cookie sheet. Bake 20 to 22 minutes until light brown around bottom edges and pointed tops.
  6. Before serving, cool and then sprinkle confectioners’ sugar on top.

POPPY SEED POUND CAKE

1/3 cup poppy seeds
1 cup milk
1 cup margarine
1 cup sugar
4 eggs, separated
1 tsp vanilla
1/2 tsp almond extract
2 1/2 cups flour
1 tsp baking soda
2 tsp baking powder
1/2 cup sugar
1 tbsp cinnamon

  1. Preheat oven to 350°F. Grease a tube pan.
  2. In a bowl, mix poppy seeds with milk and let sit five minutes.
  3. In a larger bowl, cream margarine, 3/4 cup sugar, egg yolks, vanilla and almond extract.
  4. In another bowl, combine flour, baking soda and baking powder. Add alternately to creamed mixture with poppy seeds and milk.
  5. In another bowl, beat egg whites then add 1/4 cup sugar. Carefully fold in to batter.
  6. Combine sugar and cinnamon in a small bowl.
  7. Pour half the batter into the greased tube pan, sprinkle with half the cinnamon sugar then pour in the rest of batter and top with the remainder of the cinnamon sugar. Bake for 55 to 60 minutes.

FIGS STUFFED WITH WALNUTS
(This recipe comes from Joan Nathan’s Jewish Holiday Kitchen. It makes 6 servings.)

12 dried figs
12 walnut halves
grated coconut (optional)

Open the centre of each fig and place a walnut half inside, then roll the stuffed fig in grated coconut, if using. Place on a dish with other fruit and serve.

Sybil Kaplan is a journalist, author, editor/compiler of nine kosher cookbooks (working on a 10th) and a food writer living in Jerusalem. She leads English-language Shuk Walks in Machane Yehuda and writes restaurant features for janglo.net.

Spreading joy on Purim

In the kitchen, left to right, are Stacey Kettleman, Leah Reghatti, Francie Steen, Deborah and David Freedman, Shelley Ail and Linda Rothberg. (photo from Beth Tikvah)

This Purim, Beth Tikvah Congregation packaged more than 240 holiday bundles, delivering one to every member household – spreading not only joy, but raising funds for the synagogue’s preschool and Hebrew school.

“As we enter the month of Adar, our tradition teaches, we must increase joy,” explained Rabbi Susie Tendler, the congregation’s spiritual leader. “The talmudic statement (Ta’anit 29a) is not specific about whose joy we are increasing, rather that it is incumbent upon us to spread joy and cheer, brightening these dark days. Communities around the globe have certainly been wrestling with how to deepen connections and spread joy this past year. Beth Tikvah decided to take the wisdom of our tradition and do so through festive and colourful mishloach manot, Purim packages, that went to every member family living in British Columbia.”

photo - More than 1,000 hamantashen were baked and more than 240 mishloach manot delivered
More than 1,000 hamantashen were baked and more than 240 mishloach manot delivered. (photo from Beth Tikvah)

The effort was multigenerational. There were the volunteers in the kitchen, who made more than 1,000 hamantashen. B’nai mitzvah families and the congregation’s youth groups (USY and Kadima) helped assemble the packages. There were the volunteers who counted, sorted and put the finishing touches on the packages, and those who picked up and delivered the packages all over Richmond and Vancouver. And, of course, the whole endeavour would not have been possible without those who funded it.

photo - More than 240 mishloach manot were delivered
The finished packages. (photo from Beth Tikvah)

In addition to all the congregants who ordered the mishloach manot and volunteered in various ways, Isha L’Isha was a sponsor of the initiative, Leanne Hazon supported the program “relentlessly during all hours of the day,” Alon Sabi designed the ordering system, and BT program manager Yvette Sabi created the boxes.

“For me,” said Tendler, “particularly during COVID, the opportunity to hang a bundle from someone’s door, ring the bell, and then step back three metres or so, and wish someone a happy holiday personally was splendid. However, the joy did not stop there. We received an outpouring of communications from people testifying to the joy and surprise felt from these packages which, in turn, deepened the joy felt by all of the volunteers. It is true, sometimes the little things bring the biggest smiles, and one smile significantly sparks another smile.

Symbolic treats for Purim

While hamantashen are one of the most known Ashkenazi treats, many other foods are associated with Purim. (photo by Rebecca Siegel)

In the Book of Esther, all we are told is that letters were sent to the Jews in the provinces, telling them to have days of feasting and gladness. Fourth-century scholar Rava interpreted this to mean a seudat Purim, a meal in the late afternoon, to differentiate Purim from other days.

There are no rituals attached to the seudah, and no special Kiddush is said, though some people make up a Purim Kiddush, which is nonsense or a parody on something in the Torah.

Kalonymos ben Kalonymos, a French writer, philosopher and translator who lived in the 13th and 14th centuries, wrote a parody of a talmudic tractate, called Masekhet Purim, citing 30 different dishes to eat on Purim. He included chestnuts, duck, venison, goose and pigeon.

One custom, particularly of Jews of Middle Eastern backgrounds but also of some Ashkenazim, is to serve dishes with chickpeas on Purim. Why is this done? They say, in order to remind us that, to keep kosher, Esther lived on vegetables, notably beans and peas.

Another custom, according to the late Gil Marks in the Encyclopedia of Jewish Food, is to eat turkey, because Europeans had thought the bird came from India and the Book of Esther says Ahasuerus ruled from India to Kush. The Hebrew word for India, the country, and turkey, the animal, is hodu. Another idea is that the turkey bird is very foolish, and so was Ahasuerus.

Some people also serve kreplach, the triangular-shaped, meat-filled, savoury pastry on Purim. They do so because the meat inside is prepared by chopping, which is a form of “beating,” akin to the stamping of feet on the floor to drown out Haman’s name.

In the 17th century, European Jews made a dish called megillah kroyt, consisting of sauerkraut, raisins and honey. A stringy dish, it symbolized the rope used to hang Haman.

In her book Quiches, Kugels and Couscous, on Jewish cooking in France, Joan Nathan writes that Jews of Alsace made Alsatian Chouroute, sauerkraut with sausage and corned beef, because the sausage hangs in butcher shops and reminds them of Haman. The Alsatians also call the corned beef “the Haman.”

At the actual seudah, Marks says that Ashkenazim often serve koyletsh, or keylitsh in Russian – a long, braided challah symbolizing the rope on which Haman was hanged. Other Ashkenazi dishes include kreplach in chicken soup, knishes, pirogen (filled, boiled, pasta dumplings), stuffed roast chicken or veal breast, stuffed cabbage, and tzimmes.

Some Sephardim serve breads or foulares (pastries filled with long-cooked eggs), sambusak (meat turnovers), stewed chicken, and rice with chickpeas or nuts.

According to Encyclopedia of Jewish Food, because the name of G-d is not mentioned in the Book of Esther, “the sense of the mysterious and hidden extends even to the food.” In other words, we cannot see the fillings inside and that alludes to “the many intrigues, secrets and surprises unfolding in the Purim story.”

The sweets served on Purim symbolize a good “lot” and a sweet future. In fact, Muslims refer to Purim as Id-al-Sukkar, the Sugar Holiday.

The most important aspect of many Purim pastries is their shape. Most Ashkenazi Jews only know of hamantashen, the name for which comes from the German mohn (meaning poppy seeds) and taschen (referring to pockets). Some say the pockets refer to Haman, who stuffed his pockets with bribe money.

The original name was mohntaschen, and the tradition of eating them may date back as far as the 12th century. Shmil Holland, the Israeli historian, caterer and cook, says, when Jews fled Germany for Eastern Europe in the late Middle Ages, they took the poppy seed pastry with them and added the Yiddish prefix “ha,” thus making it hamantash. The Midrash, however, says, while reflecting on his plan to get rid of the Jews, Haman realized the three Patriarchs would intercede. Thus, the pastry is triangular in shape.

Sybil Kaplan is a journalist, lecturer, book reviewer and food writer in Jerusalem. She created and leads the weekly English-language Shuk Walks in Machane Yehuda, she has compiled and edited nine kosher cookbooks, and is the author of Witness to History: Ten Years as a Woman Journalist in Israel.

Why groggers on Purim?

(photo from ajudaica.com)

One of the most popular customs for Purim is to drown out the name of the villain, Haman, with a noisemaker. In Hebrew, it is called a ra’ashan; in Yiddish, it is a grogger, which comes from the Polish word for rattle.

The origin of this custom comes from the Book of Exodus 17:4: “For I will utterly blot out the remembrance of Amalek from under the Heavens.” Haman’s ancestors were Amalekites.

While the custom of using a noisemaker during the reading of the Megillah is more recent among Sephardi Jews, some form of grogger has been used primarily among Ashkenazi Jews since the Middle Ages.

There are records that children in ninth-century France and Germany used groggers on Purim. They took flat stones or wooden paddles on which Haman’s name was inscribed and beat them together when Haman’s name was mentioned in the reading of Megillat Ester. It was also popular to write Haman’s name on the soles of their shoes and then stamp their feet when his name was read, thus erasing his name.

Today, the traditional grogger looks like the Hebrew letter dalet, a horizontal piece made of wood or metal with a rotating cylinder or tongue attached to a vertical handle, which, when turned, makes noise.

One also finds groggers decorated with illustrations from the Book of Esther, plastic groggers with clapping hands, and designs in wood and metal. Schoolchildren often make their own containers of paper or metal and then fill them with beans, so that, when they are shaken, they make noise.

Whatever grogger you use for Purim, just make sure you do it loud and often, for, in each generation, a Haman has arisen to live among us!

Sybil Kaplan is a journalist, lecturer, book reviewer and food writer in Jerusalem. She created and leads the weekly English-language Shuk Walks in Machane Yehuda, she has compiled and edited nine kosher cookbooks, and is the author of Witness to History: Ten Years as a Woman Journalist in Israel.

Masks, stories and dance

George and Tamara Frankel at Masks, Revelations and Selfhood, the spring forum of Jewish Seniors Alliance, in partnership with the Louis Brier Home and Hospital, which was held May 26 at the Peretz Centre. (photo from JSA)

Since August 2018, Louis Brier Home and Hospital residents have explored themes of personhood and creative expression, crafting masks, narratives and original dances with expressive arts therapist Calla Power and choreographer Lee Kwidzinski. The whole process was filmed by Jay Fox for a documentary.

Power, Kwidzinski and Fox, as well as Louis Brier resident Jennifer Young, who participated in the project, shared their experiences with guests at Masks, Revelations and Selfhood, the spring forum of Jewish Seniors Alliance, in partnership with the Louis Brier. The forum was held May 26 at the Peretz Centre for Secular Jewish Culture.

The four presenters brought with them many of the masks that were made by the Louis Brier residents, which they placed on tables near the audience. Everyone could examine them up close and try them on. This allowed people to experience the changes one feels when masked, hidden from others.

JSA president Ken Levitt welcomed everyone and spoke about JSA’s motto, “Seniors Stronger Together,” noting that JSA’s free peer support programs – which require the financial support of the community to continue – exemplify the power of older adults assisting other older adults. He then introduced Power, who has been working with residents at the Louis Brier for about five years.

The Masks Project lasted seven months, culminating in a program that includes masks, stories, poems, drama and dance. In her summary of the history of masks, Power said the oldest masks, dating from the Neolithic period, were found near Jerusalem several years ago. She explained that masks are used in many cultures as part of religious and/or spiritual ceremonies. In a slide presentation, she showcased masks from different cultures, including African, Indian and local indigenous cultures. Frequently, she said, those wearing the masks would represent “the gods” and be a conduit for messages from above.

Ginger Lerner, Louis Brier recreation therapist, had approached Power about making masks for Purim, obtaining a donation from the estate of Frank and Rosie Nelson that facilitated the project. Power did some research on Purim and discovered that many of the characters were masked; for example, Esther, who masked her origins, and Vashti, who refused to be unmasked. As residents engaged with the project, they discussed such topics as what parts of ourselves do we keep hidden behind a mask.

Kwidzinski, who specializes in dance movement, has 30 years of experience working with older adults, mainly those with dementia and those who are in wheelchairs. She has a dance company in Mission, and the dancers worked with the mask makers to create movements related to the masks and the residents’ ideas. The dancers became the bodies of the mask makers, who chose the movements and the music. The mask makers came on stage with the dancers for the performance.

Young, one of the mask makers, expressed how moving the entire experience had been. She said the group became close, even though they hadn’t known each other well before.

Young said she had been reluctant about the dance aspect but felt that the dancers were extremely supportive and, at the end, she said she found the movements liberating, as if she were also dancing. She said she gained energy and willpower from the experience, and thanked Power, Kwidzinski and Fox for giving her the ability and opportunity to “get up and keep going.”

Fox has produced award-winning films, documentaries, music videos and public service announcements. He was involved in the Masks Project from the beginning. He felt that the journey was as important as the film and the art produced. The film was screened at the forum, and can be viewed at youtube.com/watch?v=YspYE6juiy0.

Gyda Chud, JSA first vice-president, led the question-and-answer session. Members of the audience expressed their appreciation for the information and the beauty of the project. It was suggested that advocacy was needed to have this type of project adopted by other care homes and adult day-care centres.

I wrapped up the afternoon event with a thank you to the presenters, which was followed by snacks provided by Gala Catering.

Shanie Levin is an executive board member of Jewish Seniors Alliance and on the editorial board of Senior Line magazine.

Teens bake for others

Teens from CTeens, NCSY and BBYO joined together for the Not Your Bubbies’ Babka Bake at Congregation Schara Tzedek on March 7. (photo from CTeens)

On March 17, teens from three local organizations – CTeens (Chabad Teens), NCSY (National Conference of Synagogue Youth) and BBYO (B’nai B’rith Youth Organization) – joined together for a mitzvah. Around 30 teens from Richmond and Vancouver gathered for the Not Your Bubbies’ Babka Bake at Congregation Schara Tzedek, where they learned how to braid challah and make chocolate babka.

This wasn’t an ordinary get-together, it was a mitzvah event, timed to help celebrate Purim. The challot went to seniors in the Light of Shabbat Program, and the teens took the babkas home.

The Light of Shabbat Program is run by Chabad Richmond, in partnership with the Kehila Society. Every other week, a group of volunteers makes and delivers full kosher meals, along with Shabbat candles and grape juice, to Richmond seniors who are alone on Friday nights. To find out more about the program, visit chabadrichmond.com/lightofshabbat. Part of the meal is homemade challah, which was made by these teens as part of the mishloach manot (also referred to as shalach manot), or Purim food baskets, given on the holiday.

It’s a mitzvah and tradition for adults to send a gift basket of ready-to-eat foods to at least one friend during the day of Purim. The baskets should include at least two foods, often hamantashen, chocolate, fruit, cookies or candy. The source of mishloach manot is the Megillah, or Book of Esther, which talks about “sending portions one to another, and gifts to the poor.” The idea of sending gifts of food on Purim is to strengthen our bonds of friendship with fellow Jews, as one theme of Purim is friendship and unity.

Aiden, a 15-year-old CTeen, said the reason he joined the Not Your Bubbies’ Babka Bake event was to meet other Jewish teens, and help out. “I love to bake,” he said, “and it makes me feel good knowing that the challahs we’re baking are going to seniors in our community.”

A CTeen for two years, Aiden wanted to feel more connected to the Jewish community, so he started going to shul at Chabad Richmond. Then he met Rabbi Chalom Loeub, who leads the CTeen program. Among other things, the CTeens get together every Sunday to bake cookies and cakes for seniors. Aiden also mentioned going to the CTeen International Shabbaton in New York, which he said was “incredible.” He’s now trying to get other Jewish teens involved in CTeen, too.

Jillian Marks, 17, was another participant in the challah and babka bake. She came to the event through her involvement with BBYO. As a youth leader for the Vancouver chapter, she wants to create “a pluralistic environment for everyone who wants to meet other Jews and feel safe and be whoever they want to be.” BBYO holds different events, all of which have some Jewish element to them. For this particular event, BBYO joined with CTeens and NCSY to “work together, not compete. You can be in all of the groups, not just in one of them,” said Marks.

Each of the youth groups emphasizes leadership skills, and many of their events are teen-run initiatives. Marks added that “the purpose of this challah/babka bake was not just to meet other Jewish teens, but also to volunteer and help out the community.”

All the teens echoed the same sentiments – that making challah for seniors is a mitzvah and that it feels good to volunteer. It’s a nice perk, they said, that they also get to meet other Jewish teens, adding that they would “get the word out” to their friends.

Several teens from NCSY, including Neer, 16, Jessie, 17, and Romy, 16, also attended the challah and babka bake. They run Live to Give, a social action outreach program for the local NCSY chapter. One of their projects is to take homemade baking to Louis Brier Home and Hospital residents. One of the teens said, “For seniors who have no family, or very little, it’s special for them, and it brings a lot of light to their life.”

Members of the NCSY chapter also make and deliver food to people in Oppenheimer Park. “It’s a great opportunity to help out in the community and it’s very rewarding,” said the teen.