Skip to content

  • Home
  • Subscribe / donate
  • Events calendar
  • News
    • Local
    • National
    • Israel
    • World
    • עניין בחדשות
      A roundup of news in Canada and further afield, in Hebrew.
  • Opinion
    • From the JI
    • Op-Ed
  • Arts & Culture
    • Performing Arts
    • Music
    • Books
    • Visual Arts
    • TV & Film
  • Life
    • Celebrating the Holidays
    • Travel
    • The Daily Snooze
      Cartoons by Jacob Samuel
    • Mystery Photo
      Help the JI and JMABC fill in the gaps in our archives.
  • Community Links
    • Organizations, Etc.
    • Other News Sources & Blogs
    • Business Directory
  • FAQ
  • JI Chai Celebration
  • JI@88! video
Scribe Quarterly arrives - big box

Search

Follow @JewishIndie

Recent Posts

  • Saying goodbye to a friend
  • The importance of empathy
  • Time to vote again!
  • Light and whimsical houses
  • Dance as prayer and healing
  • Will you help or hide?
  • A tour with extra pep
  • Jazz fest celebrates 40 years
  • Enjoy concert, help campers
  • Complexities of celebration
  • Sunny Heritage day
  • Flipping through JI archives #1
  • The prevalence of birds
  • לאן ישראל הולכת
  • Galilee Dreamers offers teens hope, respite
  • Israel and its neighbours at an inflection point: Wilf
  • Or Shalom breaks ground on renovations 
  • Kind of a miracle
  • Sharing a special anniversary
  • McGill calls for participants
  • Opera based on true stories
  • Visiting the Nova Exhibition
  • Join the joyous celebration
  • Diversity as strength
  • Marcianos celebrated for years of service
  • Klezcadia set to return
  • A boundary-pushing lineup
  • Concert fêtes Peretz 80th
  • JNF Negev Event raises funds for health centre
  • Oslo not a failure: Aharoni
  • Amid the rescuers, resisters
  • Learning from one another
  • Celebration of Jewish camps
  • New archive launched
  • Helping bring JWest to life
  • Community milestones … May 2025

Archives

Tag: rituals

Unique Cochin rituals

Unique Cochin rituals

Cochin Jews at the 450th year celebration of the Paradesi synagogue, December 2017. (photo by Shalva Weil)

A study on the Purim traditions of the Cochin Jewish community by Prof. Shalva Weil of Hebrew University was published in the Journal of Modern Jewish Studies. It examines the historical and cultural significance of effigies in Purim celebrations among Cochin Jews, tracing their evolution from the 16th century to the modern day.

The Cochin Jewish community, numbering no more than 2,400 at its peak in 1948, lived in harmony with their Hindu, Christian and Muslim neighbours. Unlike other Jewish communities, they never experienced antisemitism in India, except during the Portuguese conquest of the 16th century. Their unique Purim celebrations featured role reversals that symbolically challenged societal hierarchies based on caste, religion and gender. This inversion of power structures was most vividly expressed through the construction and destruction of effigies representing adversaries, a practice embedded in the communal and ritualistic fabric of Cochin Jewry.

By the 20th century, Cochin Jews increasingly aligned themselves with the global Jewish community. Following the establishment of the state of Israel in 1948, the majority of Cochin Jews made aliyah by 1954, leaving behind only a small number of Paradesi and Malabar Jews scattered across the state of Kerala. The once-thriving Cochin Jewish community on the Malabar Coast is nearly extinct, and traditional Purim celebrations have all but disappeared. With only one Paradesi Jew remaining there and a handful in other former Cochin Jewish locations, synagogue services now rely on visiting Jewish tourists.

In stark contrast, in Israel, where an estimated 15,000 descendants of Cochin Jews now reside, Purim is celebrated in ways that reflect broader Jewish and Western cultural traditions. Children dress up as superheroes, soldiers and biblical figures; they participate in school parties and exchange hamantashen. Observant Jews continue to read the Book of Esther in synagogue and hold festive meals, incorporating their heritage into mainstream Jewish customs.

Weil, who has been awarded this year’s Yakir Yerushalayim honour as a distinguished citizen of Jerusalem due to her lifelong research into ethnicity and gender, highlights in her research the transition of Cochin Jewry from a localized, community-bound identity to an integrated and globalized Jewish experience. While their presence in India has nearly vanished, the legacy of Cochin Jews continues to thrive in Israel and beyond. 

– Courtesy Hebrew University

Format ImagePosted on March 14, 2025March 13, 2025Author Hebrew UniversityCategories Celebrating the Holidays, WorldTags anthropology, Cochin, customs, history, India, Israel, Purim, rituals, traditions

Customs from around world

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 Kaplan is 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.

Posted on March 24, 2023March 22, 2023Author Sybil KaplanCategories Celebrating the HolidaysTags culture, food, Passover, Pesach, rituals, symbolism

Balancing our wants and needs

It’s warm out! My kids and I are longing to be outside all the time – but we can’t. Not only is there still remote school, work and other obligations, but our neighbourhood is loud with construction noise. It’s hard to play in the yard when a table saw is screaming through stonework next door. It’s also a constant social-distancing game. Our corner lot is busy. People walk on the sidewalks on two sides, and construction workers on a third.

Some might respond with, “Well, move to the country, why don’t you?!” When we bought our house, it wasn’t so crowded, nor near to so much construction. We’ve made a life here. Moving requires a lot of upheaval. We want to keep our kids in the same school, too.

Like most things, we all must balance our desires and wants (for quiet, for more space, etc.) with our needs (relative safety, proximity to the basics like healthcare, school, work, groceries and a Jewish community). This balancing act is deeply personal. It’s not obvious from the outside what will work best to resolve this, and it’s not always clear “from the inside” either.

In my Talmud study recently in Tractate Yoma, I’ve been learning about how the high priest was to do the rituals of atonement on Yom Kippur on behalf of the Jewish people. It’s a series of very precise, concrete rituals. While deep meaning is assigned to some of these steps, the rabbis mostly want to parse what should be done to make the ritual work effective, as compared to making it invalid. They indicate that, if the high priest does it wrong, a year’s worth of sin remains for the entire Jewish people.

This kind of detailed ritual and accounting sounds like an enormous burden. The Temple high priest must have been under a lot of pressure! After all, when you consider the fate of Nadav and Avihu in Leviticus 10:1, who present “strange fire” as an offering to G-d and die. Or, if you consider Korach, who rises up against Moses – he and his buddies Dathan and Abiram and their families are destroyed when they rebel. In Numbers 16, the ground bursts open and swallows them up. Doing things wrong or inappropriately has consequences.

Some see that our tradition offers us a lot of fearmongering. There are those who worry that if they do things wrong – Jewishly, professionally, or other life choices – they will be literally “struck down.” Others don’t take any of it seriously and, as a result, their inability to abide by norms – public health orders, religious rules, societal ones, professional ones, etc. – results in a lot of problems for the rest of society.

What does this mean? If we turn it around and look for the gifts around us, instead of the potential hazards, perhaps things clear up and seem better. At least, searching for the gifts helps me cope.

We caught that upside recently – the gift, at 11:30 a.m. on a weekday, when, for whatever reason, the saws next door were quiet. The weather was sunny and cool. My twins stopped fighting. I looked up from the porch to find them in the yard, playing an ad hoc game of badminton, while keeping the dog occupied with her ball instead of fetching (and dismantling) the shuttlecock.

As warmer weather and, hopefully, healthier times are ahead, we have so many positive opportunities. It’s a rare moment where we can actually make personal, religious, social or political changes that might have seemed impossible before. Don’t get me wrong. There are definitely many pandemic moments when I’ve been caught in the detailed burdens or negativity – anxiety and fearmongering – struggling to see the good.

However, watching my kids laugh and chatter as they swung around their rackets, I was reminded of how lucky most of us actually are. Having a home, food and educational access, never mind green space, are great luxuries right now. Further, having a path forward, due to the COVID vaccines, also is a gift. Nobody has done everything right and, in the days of the Temple in Jerusalem, the high priest’s rituals served to help everyone process those mistakes, while we have different paths towards course correction and self-improvement today.

It’s important to recognize the flipside, which is that we haven’t done everything wrong, either. The warm and sunny days ahead can give us a bit of a break. It’s a window into whatever post-pandemic future lies ahead. Just as the warm weather provides us a bit of respite, so, too, do Jewish texts, which help us process our mistakes and concerns, balancing them with the joys, too.

Leonard Cohen’s “Hallelujah,” based on Psalm 150, reminds us that the Temple was not just a place for sin offerings. Psalm 150 is filled with music, instruments and happy expression, often in relief after making those Temple offerings. According to the Talmud, huge groups sang Hallel as part of their Passover lamb sacrifice. Their observance made the Temple Mount ring with communal song.

Sometimes, finishing the difficult rituals and processing our experiences and the anxiety can put the noise and the stress behind us. The exercise can offer us a chance to bask in the sunshine and the music. Let’s all hope for that gift of laughter, music and thanks, as we celebrate Canada’s short summer season and lean towards the light.

Joanne Seiff has written regularly for CBC Manitoba and various Jewish publications. She is the author of three books, including From the Outside In: Jewish Post Columns 2015-2016, a collection of essays available for digital download or as a paperback from Amazon. Check her out on Instagram @yrnspinner or at joanneseiff.blogspot.com.

Posted on June 11, 2021June 10, 2021Author Joanne SeiffCategories Op-EdTags 100 notable books, Judaism, lifestyle, rituals, Talmud
Proudly powered by WordPress