Rebbitzin Recipes: Sensational Sukkot & Simchat Torah

Chag HaSukkot (Feast of Tabernacles) is one of the three pilgrimage festivals, along with Passover and Shavuot. Yom Tov (holiday) begins with the lighting of candles in the Sukkah on Sunday, October 9 at 18 minutes before sunset. The eight-day festival comes to an end, as we begin to celebrate the holiday of Simchat Torah, October 17-18.

Sukkot is a time of great joy! At the time of the First and Second Temples of Jerusalem, Simchat Beit Hashoayvah (water libation ceremony) was performed. The Talmud states that witnessing this spectacle was incomparable to any other joy in the whole world! Dancing and singing filled the air with happiness and in honor of the holiday.

Also, on Sukkot, we are surrounded by several mitzvot. We recite a blessing on the four species, lulav, etrog, hadasim and aravot every day throughout the week. The blessing of Shehechiyanu, is said on the first day, accompanied by the blessing of “…Netilat Lulav. “) Also, we live in the Sukkah (some even sleep in a Sukkah) all week. We recite the blessing Leyshaiv Basukkah every time we take food from the sukkah. In addition, each evening we welcome one of the seven Ushpizin – biblical guests, into the Sukkah – Avraham, Yitzchak, Yaacov, Moshe, Aharon, Yosef and David. Each of the seven personalities reflects a unique dimension of Gd’s interaction with the world.

On Sukkot, we dress in our finery because we enjoy meat, wine, and delicacies. Family and friends share the joy of a week in the sukkah together. I present to you some unique recipes to spice up your next holiday celebration.

My best wishes for a happy, healthy and sweet new year filled with blessings, peace and success, to all the children of Israel!

Chag Samach! Happy Holidays!

CHUMUS & BASAR WITH
ZAATAR PITA CHIPS
Chumus:
2 cans of chickpeas, drained
2 garlic cloves, peeled &
chopped
juice of a lemon
2 tbsp. parsley
1 C. salt
1.2 tbsp. pepper

Place all the ingredients in the food processor. Pulse until smooth. Place on a decorative tray, encircling the outer perimeter. Add the meat (the recipe follows) to the center of the chumus once cooled.

Bashar:
1 lb ground beef
4 Tb. olive oil
2 garlic cloves, peeled &
chopped
2 tbsp. cinnamon
1 C. allspice

Brown the meat and the garlic in the olive oil in a large skillet. Cook for about 20 minutes, then drain the residue from the meat. Add the remaining spices and mix well. Let cool.

Zaatar pita chips:
6 pita breads
1/4 cup Zaatar
1/2 cup olive oil

Preheat the oven to 400°F.

Slice the pitas into several triangles, which could then be cut in half. Using a pastry brush, brush with olive oil.

Sprinkle with zaatar.

Place in a large roasting pan lined with parchment paper.

Bake for 5-7 minutes, until lightly crispy.

Use pita chips for dipping in Chumus & Basar.

For 4 to 6 people.

KUBBEH SOUP
Kubbeh:
2 cups semolina flour
1 C. Baharat
1 C. Hawaii
1 C. salt
1/2 tsp. pepper
1 tbsp. oil
3/4 cup lukewarm water

Mix all the ingredients and let stand for 30 minutes. Roll on the counter, thin but not too thin, and cut into the bottom of a glass.

Filling of Kubbeh:
1/2 lb ground beef
1 finely chopped onion
1 C. baharat
1 teaspoon of salt
1 teaspoon of pepper

Mix all the ingredients together and form meatballs and put in Kubbeh, boil in the soup for 30 minutes over low heat.

Soup:
2 tbsp. olive oil
1 onion, peeled and chopped
3 garlic cloves, peeled &
chopped
2 carrots, peeled and sliced
2 celery stalks, chopped
2 cups of butternut squash,
peeled and cut into cubes
2 tbsp. paprika
2 tbsp. Turmeric
4 tbsp. Hawaii
5 c. Baharat
2 tbsp. salt
1 C. pepper
16 cups of water

Heat the oil and sauté the onion and garlic, then add the rest of the vegetables and sauté. Add water and spices and bring to a boil, cook for 30 minutes. Drop the kubbeh dumpling into the boiling soup and cover for 30 minutes over low heat.

For 10 to 12 people.

JEWELRY RICE
2 cups of rice
4 garlic cloves, peeled &
chopped
1/2 cup raisins
1/2 cup pistachios, shelled
& chopped
1/4 cup cilantro, chopped
2 tbsp. curry

Stir-fry two cups of rice and garlic with four tbsp. olive oil in a large pot. After two minutes, add 3 1/2 cups of water and the remaining ingredients. Boil, covered, over high heat for five minutes, then lower the heat and simmer for an additional 15 minutes.

For 10 to 12 people.

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