The intersection between Jewish life is well documented with a long and storied history. This source sheet will look at three of the most well-known foods being bourekas, Cholent/Chamin and Babka.
Part 1 - Bourekas
https://www.tabletmag.com/sections/food/articles/story-behind-bourekas
Read this article about the history of Bourekas.
Questions to think about
What roles do immigrants play in Israel's history?
The article speaks continuously of bourekas as a window through which to view history. How do we do the same with other foods?
What do you think about the Yemini boureka breakfast, and what can it tell us about modern Israel?
There are many cousins of boureaks like borek in Turkey and Brik in Tunisia can we use similar food as a form cultural dialogue.
Best boureka filling?
Part 2 - Cholent/Hamin
(ג) לֹא־תְבַעֲר֣וּ אֵ֔שׁ בְּכֹ֖ל מֹשְׁבֹֽתֵיכֶ֑ם בְּי֖וֹם הַשַּׁבָּֽת׃ {פ}
(3) You shall kindle no fire throughout your settlements on the sabbath day.
מַתְנִי׳ אֵין נוֹתְנִין בֵּיצָה בְּצַד הַמֵּיחַם בִּשְׁבִיל שֶׁתִּתְגַּלְגֵּל, וְלֹא יַפְקִיעֶנָּה בְּסוּדָרִין. וְרַבִּי יוֹסֵי מַתִּיר. וְלֹא יַטְמִינֶנָּה בְּחוֹל וּבַאֲבַק דְּרָכִים בִּשְׁבִיל שֶׁתִּצָּלֶה.
MISHNA: In addition to the halakhot that deal with cooking on the fire on Shabbat, several related halakhot are discussed. The mishna says: One may not place a raw egg next to an urn full of hot water so that it will roast slightly. And one may not even wrap it in cloths, i.e., one may not heat the egg inside cloths that were heated in the sun. And Rabbi Yosei permits doing so in that case. And, similarly, one may not insulate it in sand or in road dust that was heated in the sun so that it will roast. Although there is no actual cooking with fire here, it is similar to cooking and the Sages issued a decree to prohibit doing so.
(ג) מַנִּיחִין קְדֵרָה עַל גַּבֵּי הָאֵשׁ אוֹ בָּשָׂר בַּתַּנּוּר אוֹ עַל גַּבֵּי גֶּחָלִים וְהֵן מִתְבַּשְּׁלִים וְהוֹלְכִין כָּל הַשַּׁבָּת וְאוֹכְלִין אוֹתָהּ בְּשַׁבָּת. וְיֵשׁ בְּדָבָר זֶה דְּבָרִים שֶׁהֵן אֲסוּרִין גְּזֵרָה שֶׁמָּא יַחְתֶּה בַּגֶּחָלִים בְּשַׁבָּת:
(3) A pot may be placed over a fire, or meat may be placed in an oven or over coals [on Friday], so that they continue to cook throughout the Sabbath [with the intent] that they be eaten on the Sabbath.8The Rambam is explaining that according to the Torah itself, leaving food over a fire to cook would resemble all the activities mentioned in the previous halachah. For although cooking is a forbidden labor, the cooking would continue without any further activity. Nevertheless, as is explained in the subsequent halachot, our Sages enacted certain restrictions because they were afraid that a person might stir the fire to cause the food to cook faster. With regard to this matter, however, there are certain restrictions that were enacted lest one stir the coals on the Sabbath.
But at noon, in compensation, You shall have a steaming bowl Of a food divinely luscious— You shall feast today on cholent!” Cholent, light direct from heaven, Daughter of Elysium! Thus would Schiller’s Ode have sounded Had he ever tasted cholent. Cholent is the delicacy That the Lord revealed to Moses, Teaching him the way to cook it On the summit of Mount Sinai, On the very spot where the All- High revealed His moral doctrines And the holy Ten Commandments In the midst of flames and lightning. Cholent is God’s strictly kosher Certified and blessed ambrosia, Manna meant for Paradise, and So, compared with such an offering, The ambrosia of the phony Heathen gods of ancient Greece (Who were devils in disguise) is Just a pile of devils’ droppings. -Heinrich Heine
When it comes to what’s in a name, there’s some debate. For years, most have considered [cholent] to be a compound word coming from the French chaud (“hot) and lent (“slow”) or of chaudes lentes (“hot lentils”). Competing with this definition is also the theory that cholent is Hebraic in origin, coming from she-lan (“that rested [overnight]”) and referring to the practice of Jews keeping familial pots of cholent in their town’s baker’s ovens to cook. - Joanna O'Leary
Questions:
How do we get from the rules of fire to the laws surrounding cooking?
Do you think the cholent was made with the mishneh torah ruling in mind, or is it just a coincidence?
Cholent, similarly to hamin, is part of a long tradition of foods that are made in line with the rules of Shabbat. Can you think of any other?
Is cholent still real if it contains meat? can you eat it during the rest of the week or only on shabbat?
Babka and Challah
(יז) וַיְדַבֵּ֥ר יְהֹוָ֖ה אֶל־מֹשֶׁ֥ה לֵּאמֹֽר׃(יח) דַּבֵּר֙ אֶל־בְּנֵ֣י יִשְׂרָאֵ֔ל וְאָמַרְתָּ֖ אֲלֵהֶ֑ם בְּבֹֽאֲכֶם֙ אֶל־הָאָ֔רֶץ אֲשֶׁ֥ר אֲנִ֛י מֵבִ֥יא אֶתְכֶ֖ם שָֽׁמָּה׃(יט) וְהָיָ֕ה בַּאֲכׇלְכֶ֖ם מִלֶּ֣חֶם הָאָ֑רֶץ תָּרִ֥ימוּ תְרוּמָ֖ה לַיהֹוָֽה׃(כ) רֵאשִׁית֙ עֲרִסֹ֣תֵכֶ֔ם חַלָּ֖ה תָּרִ֣ימוּ תְרוּמָ֑ה כִּתְרוּמַ֣ת גֹּ֔רֶן כֵּ֖ן תָּרִ֥ימוּ אֹתָֽהּ׃(כא) מֵרֵאשִׁית֙ עֲרִסֹ֣תֵיכֶ֔ם תִּתְּנ֥וּ לַיהֹוָ֖ה תְּרוּמָ֑ה לְדֹרֹ֖תֵיכֶֽם׃ {ס}
(17) יהוה spoke to Moses, saying:(18) Speak to the Israelite people and say to them: When you enter the land to which I am taking you(19) and you eat of the bread of the land, you shall set some aside as a gift to יהוה:(20) as the first yield of your baking,*baking Meaning of Heb. ‘arisah uncertain. you shall set aside a loaf as a gift; you shall set it aside as a gift like the gift from the threshing floor.(21) You shall make a gift to יהוה from the first yield of your baking, throughout the ages.
(ז) שִׁעוּר הַחַלָּה, אֶחָד מֵעֶשְׂרִים וְאַרְבָּעָה. הָעוֹשֶׂה עִסָּה לְעַצְמוֹ, וְהָעוֹשֶׂה לְמִשְׁתֵּה בְנוֹ, אֶחָד מֵעֶשְׂרִים וְאַרְבָּעָה. נַחְתּוֹם שֶׁהוּא עוֹשֶׂה לִמְכֹּר בַּשּׁוּק, וְכֵן הָאִשָּׁה שֶׁהִיא עוֹשָׂה לִמְכֹּר בַּשּׁוּק, אֶחָד מֵאַרְבָּעִים וּשְׁמֹנָה. נִטְמֵאת עִסָּתָהּ שׁוֹגֶגֶת אוֹ אֲנוּסָה, אֶחָד מֵאַרְבָּעִים וּשְׁמֹנָה. נִטְמֵאת מְזִידָה, אֶחָד מֵעֶשְׂרִים וְאַרְבָּעָה, כְּדֵי שֶׁלֹּא יְהֵא חוֹטֵא נִשְׂכָּר:
(7) The [minimum] measure of hallah is one twenty-fourth [part of the dough]. If he makes dough for himself, or if he makes it for his son’s [wedding] banquet, it is one twenty-fourth. If a baker makes to sell in the market, and so [also] if a woman makes to sell in the market, it is one forty-eighth. If dough is made unclean either unwittingly or by an unforeseeable circumstance, it is one forty-eighth. If it was made unclean intentionally, it is one twenty-fourth, in order that a sinner should not profit.
(א)להזהר בכבוד שבת. ובו סעיף אחד:אפילו מי שצריך לאחרים אם יש לו מעט משלו צריך לזרז עצמו לכבד את השבת ולא אמרו עשה שבתך חול ולא תצטרך לבריות אלא למי שהשעה דחוקה לו ביותר על כן צריך לצמצם בשאר ימים כדי לכבד את השבת מתקנת עזרא שיהיו מכבסים בגדים בחמישי בשבת מפני כבוד השבת: הגה נוהגין ללוש כדי שיעור חלה בבית לעשות מהם לחמים לבצוע עליהם בשבת ויום טוב [סמך ממרדכי ריש מסכת ר"ה] והוא מכבוד שבת ויום טוב ואין לשנות יש שכתבו שבקצת מקומות נהגו לאכול מולית"א שקורין פשטיד"א בליל שבת זכר למן שהיה מכוסה למעלה [מהרי"ל ולא ראיתי לחוש לזה]:
(1) Even regarding someone who depends on others for his livelihood, if he has [even just] some [food] of his own, he must make an effort to honor the Shabbat. The halakhic decisors [poskim] who said, "make your Shabbat as a weekday so that you not rely on others," only said it regarding one in a time of dire need. Therefore [a person who has a bit of their own food, i.e., the initial situation discussed,] must practice restraint during the week so that he can honor the Shabbat. This is based on the decree of Ezra, that people should wash clothes on Thursday (i.e., prepare during the week) for the honor of Shabbat. RAMA: We customarily knead a quantity of dough that is sufficient to become obligated in the mitzvah of challah in the home. With these, we bake breads that we will then break on Shabbat and holidays. This is one of the [many ways] in which we honor Shabbat and holidays, and one must not deviate from this custom. Some write that in a few places they are accustomed to eat mulitha, also known as pashtida, on the night of Shabbat as a remembrance to the manna, which was covered above and below. [Source: Maharil; Rama comments: I don’t see that one should be concerned to follow this.
(ה) וְלָקַחְתָּ֣ סֹ֔לֶת וְאָפִיתָ֣ אֹתָ֔הּ שְׁתֵּ֥ים עֶשְׂרֵ֖ה חַלּ֑וֹת שְׁנֵי֙ עֶשְׂרֹנִ֔ים יִהְיֶ֖ה הַֽחַלָּ֥ה הָאֶחָֽת׃(ו) וְשַׂמְתָּ֥ אוֹתָ֛ם שְׁתַּ֥יִם מַֽעֲרָכ֖וֹת שֵׁ֣שׁ הַֽמַּעֲרָ֑כֶת עַ֛ל הַשֻּׁלְחָ֥ן הַטָּהֹ֖ר לִפְנֵ֥י יְהֹוָֽה׃(ז) וְנָתַתָּ֥ עַל־הַֽמַּעֲרֶ֖כֶת לְבֹנָ֣ה זַכָּ֑ה וְהָיְתָ֤ה לַלֶּ֙חֶם֙ לְאַזְכָּרָ֔ה אִשֶּׁ֖ה לַֽיהֹוָֽה׃(ח) בְּי֨וֹם הַשַּׁבָּ֜ת בְּי֣וֹם הַשַּׁבָּ֗ת יַֽעַרְכֶ֛נּוּ לִפְנֵ֥י יְהֹוָ֖ה תָּמִ֑יד מֵאֵ֥ת בְּנֵֽי־יִשְׂרָאֵ֖ל בְּרִ֥ית עוֹלָֽם׃
(5) You shall take choice flour and bake of it twelve loaves, two-tenths of a measure for each loaf.(6) Place them on the pure*pure See note at Exod. 31.8. table before יהוה in two rows, six to a row.(7) With each row you shall place pure frankincense, which is to be a token offering*token offering See Lev. 2.2. for the bread, as an offering by fire to יהוה.(8) He shall arrange them before יהוה regularly every sabbath day—it is a commitment for all time on the part of the Israelites.
A Journey to the Origins of this buttery pastry. Originating in Eastern Europe, specifically Poland and Ukraine, in the early 1800s, babka was initially a clever way to use surplus challah dough. Local Jews would roll up the dough with cinnamon or fruit jam and bake it alongside the challah. However, it remained relatively obscure outside of Eastern Europe until the 1950s when European-style bakeries in Israel and the United States started offering it. By the 1970s, babka had firmly established itself in Jewish bakeries in New York, and it has since gained popularity across the country, particularly in and around New York City.
JERRY: That wa sour Bobka. We had that Bobka!
ELAINE: What's this one?
CLERK: That's cinnamon Bobka.
JERRY: Another Bobka?
CLERK: There's chocolate and there's cinnamon.
JERRY: Well, we've got to get the cinnamon.
ELAINE: No, but they got the chocolate. We'll be going in with a lesser Bobka.
JERRY: I beg your pardon? Cinnamon takes a back seat to no Bobka. People love cinnamon. It should be on tables at restaurants along with salt and pepper. Anytime anyone says, "Oh This is so good. What's in it?" The answer invariably comes back, Cinnamon. Cinnamon. Again and again. Lesser Bobka - I think not.
CLERK: 49?
ELAINE: I'll have the cinnamon Bobka.
- Seinfeld
Why do we only separate Challa from big batches and not little ones?
What is the point of separating the dough? Is it not wasteful?
How do you make your Shabbat memorable?
Should we bring back the tradition of showbreads or use it to inspire our traditions today?
Choclate or cinamon babka?