Tizku L’Shanim Rabot ~ May You Merit Many Years!
Graphic courtesy of moadesign.com
Pomegranates are traditionally eaten on the second night of Rosh Hashanah. They are a popular choice because Israel is often praised for its pomegranates and because, according to legend, pomegranates contain 613 seeds – one for each of the 613 mitzvot. Another reason for eating pomegranates on Rosh Hashanah has to do with the symbolic hope that our good deeds in the coming year will be as many as the seeds of the fruit. King Solomon is said to have designed his crown based on the “crown” of the pomegranate
Crown of a Pomegranate
Ben Sidran: Life’s a Lesson, Track: B’Rosh Hashana featuring Lynette
NACOEJ Limudiah Student in Rishon LeZion
What is a Shofar?
…In the seventh month, on the first of the month, there shall be a sabbath for you, a remembrance with shofar blasts, a holy convocation. -Leviticus 16:24
How is a Shofar made?
“May it be Your Will That Our Merits Increase Like The Black-Eyed Peas.”
1/2 pound dried black-eyed peas, or 3-4 cups frozen black-eyed peas cooked according to directions on package
5 cups water 1 tablespoon tomato paste
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika salt and pepper and cayenne pepper
1 tablespoon olive oil
1 large chopped onion
2 tablespoons chopped cilantro
To prepare the peas: pick them over, getting rid of any pebbles and broken or discolored peas. Soak them 8 hours or overnight in water to cover; or put them in a saucepan with a quart of water, bring to boil, boil uncovered 2 minutes, remove from heat, cover and let stand one hour. Drain and rinse the peas. Put them into a medium saucepan and add the water. Bring to a simmer, cover, and cook about 1 1/2 hours (or until tender) over low heat. Drain the peas, reserving 1/4 cup cooking liquid. (I’d reserve more to be on the safe side; this doesn’t seem like enough to me.) Put drained peas into a medium saucepan. Mix the reserved cooking liquid with the tomato paste and add it to the pot. Add the coriander, cumin, paprika, salt, pepper and cayenne pepper. Bring to a simmer and remove from heat. In a heavy skillet, heat the olive oil, add the onion, and saute over medium head, stirring often, about five minutes. (She uses a non-stick skillet; you might need more oil with a regular skillet.) When the onion begins to brown, add a tablespoon of water and saute until the onion is deeply browned. Then add the onion to the pea pot, cover, and gently heat for five minutes. Add half the cilantro. Taste and adjust seasoning. Serve it sprinkled with the other half the cilantro. Beth Greenfeld.