Djuha Thinks about Walnuts and Pumpkins

Posted on Thursday, 3, April, 2025Thursday, 3, April, 2025 by Rabbi

One day, while relaxing under a great walnut tree, Djuha turned his thoughts to the greatness of creation and wonders provided by G-d. “Surely He is great and good in all things,” Djuha thought, “but I wonder why He made things the way He did.” His eyes lit upon some pumpkins growing nearby, their thin vines coiling along the ground, heavy with huge orange fruit. He then looked up into the huge branches of the walnut tree.

“For instance,” he pondered, “why did He put such big, heavy fruits on the thin pumpkin vine and tiny nuts in the walnut tree? Shouldn’t a walnut’s big branches bear giant pumpkins and the slender pumpkin vine yield walnuts?”

Overcome by such thoughts, he drifted off to sleep. He had not been asleep long when a walnut fell on his head. He woke with a start.

“The Creator of All is great! The Master of All is wise!” he exclaimed. “Oh, if the world were made to my designs, that would have been a pumpkin! Merciful G-d, I shall never question your judgment again!”

pumpkin bread recipe

Pumpkin Walnut Bread

Ingredients

3⅓ cups all-purpose flour		1 15-ounce can pumpkin puree
2 teaspoons baking soda		4 eggs large
1½ teaspoons salt		1 cup avocado/cooking oil
2 teaspoons ground cinnamon		⅔ cup water
1 teaspoon ground nutmeg		1 ¾ cups granulated sugar
½ teaspoon ground cloves		1 cup brown sugar packed
¼ teaspoon ground ginger		1 cup walnuts, chopped
¼ teaspoon ground allspice

Instructions

Place a rack in the center of your oven. Preheat the oven to 350 degrees Fahrenheit 20 minutes before baking your bread. Spray two 9 x 5-inch loaf pans with baking spray and set aside.

In a medium bowl, combine flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and allspice. Whisk until well combined and set aside.

In a large bowl, whisk together pumpkin puree, eggs, oil, water, granulated sugar, and brown sugar until smooth.

Stir the dry ingredients into the pumpkin mixture until just blended. Gently fold in the walnuts. Do not overmix the batter at this point.

Pour batter evenly into the prepared pans. Bake for about 60-70 minutes in the preheated oven. Baking times vary, so check on your loaves at 60 minutes and in 5-minute increments after that.

Let cool in the pans for 10-15 minutes then transfer to a wire rack to fully cool.

May all your tales end with Shalom (peace)

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Rachmiel Tobesman is a motivational speaker and Maggid (spiritual Storyteller). He is available for speaking engagements or storytelling. Click here to contact us

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A Feast for Clothes or Azerbaijani Plov

Posted on Thursday, 20, March, 2025 by Rabbi

A Jewish Recipe from Azerbaijan

Moshe Mousa was a respected, hard-working merchant known for his wisdom and wit. But he wasn’t the best-dressed of men, which did not serve him well when invited to a seuda hoda’ah (feast of thanksgiving). Taking him for a beggar, the servant turned Moshe Mousa away. So Moshe Mousa went back home, dressed in his best, and returned to the feast, where he was welcomed like a king. Once inside and seated at the table, Moshe Mousa filled his sleeves with meat and rice and dipped his cuffs in the sauce. When asked to keep his clothes out of the food, he flatly refused, saying, “Eat, clothes, eat! Obviously, you are more welcome than I am in this house.”

Azerbaijani Plov

Ingredients:

3 tbsp olive oil		1 tsp loose tea (preferably green tea)
1 ½ pounds meat, cut into bite-size pieces		1 tsp cinnamon
1 onion, chopped		1 tsp ground cumin
2 cloves garlic, chopped		1/2 tsp ground coriander
3 medium carrots, sliced 1/2-inch thick		Pinch or two of Aleppo pepper, cayenne or crushed red pepper
1/2 cup halved dates, preferably Medjool		1 cup white rice
1/2 cup cut-up dried apricots		2 cups chicken, beef, or vegetable stock
1/3 cup golden raisins		Salt to taste

Directions

Preheat the oven to 350 degrees.

Heat 2 tablespoons of the olive oil in a large heat-proof, oven-proof pan over medium heat.

Add the meat and cook, turning the pieces, for 4-5 minutes or until lightly browned.

Remove the meat and set aside.

Pour the remaining olive oil into the pan. Add the onion and cook for 2-3 minutes.

Add the garlic and carrots and cook for 1-2 minutes.

Add the dates, apricots, and raisins. Sprinkle with salt, cumin, coriander, cinnamon, tea, and Aleppo pepper, stir and cook for 1-2 minutes.

Add the rice and meat. Stir to distribute the ingredients evenly.

Pour in the stock and bring to a boil. Remove from the heat, cover the pan, and place in the oven.

Bake for about 45 minutes. Let rest, covered, for 10 minutes.

May the sharing of this tale and dish strengthen the bonds of friendship, hope, and Shalom (peace)

May all your tales end with Shalom (peace)

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Rachmiel Tobesman is a motivational speaker and Maggid (spiritual Storyteller). He is available for speaking engagements or storytelling, Click here to contact us

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Take The Medicine

Posted on Thursday, 20, February, 2025 by Rabbi

A holy man once wandered through the village, speaking words of comfort and healing to people he met in the marketplace. A young student would seek the holy man out just to learn from him. One day, as the young student walked across the marketplace, he noticed a piece of paper that had blown into a doorway. He picked it up and saw that it had holy writing on it, deep thoughts that touched the very soul on the paper.

“Oy vey,” the young student said to himself as he picked the paper up. “How is it that these holy teachings are just blowing around the marketplace?”

Later on, when the young student asked the holy man about the paper, he shared a parable:

“Once, there was a king whose only son and heir became so sick that the doctors lost all hope, so a specialist was called in from far away to diagnose the prince. The foreign doctor said someone could cure the prince, but only by a special method. ‘What you must do, he advised the royal family’s doctors, ‘is take the largest diamond, the most precious stone, from the center of the king’s crown, grind it up into pow der, add some water to it, and feed the prince this mixture, a little bit every day until he is healed:

“‘But the prince is so sick he can’t swallow, the local doctors objected.

“‘That’s true; the doctor said. ‘But when you feed him this medication, just count on getting a few drops into his mouth at a time. Don’t worry about feeding all of it to him at once. Some of the mixture will spill and be wasted, but the few drops that he ingests will be enough to start the healing. Each time he is fed this medication, he’ll be able to ingest a few more drops. In this way, he’ll gradually get better until finally he is completely healed.”

Kartoffelzup

A creamy potato soup topped with buttery mushrooms and sour cream.

INGREDIENTS

4 Tbsp butter or margarine, divided		1/2 tsp dried thyme
16 oz mushrooms, like Baby Bella		6 cups vegetable stock
2 medium onions, chopped (or use 1 large leek + 1 onion)		⅛ tsp ground nutmeg
2-4 cloves garlic minced		¾ cup cream
2 lb potatoes, peeled		⅛ tsp fresh ground black pepper
2 teaspoons salt		1 Tbsp chopped fresh chives, optional
sour cream (optional)

DIRECTIONS

Thinly slice the mushrooms into ¼” pieces, cube the potatoes into 1″ pieces, dice the onion, and mince the garlic.

Melt half of the butter in a large pot or Dutch oven over medium heat, then add about a quarter of the mushrooms. Stir the mushrooms around the pot to evenly coat with butter until reduced in size, 2-3 minutes. Let the mushrooms crisp up by cooking them for 3-4 more minutes without moving them until the bottoms are golden brown. Flip with tongs and cook for another 3-4 minutes to let the other side crisp up. Remove the mushrooms from the pan and place in one layer on a paper towel or cooling rack to stay crispy.

Add the remaining butter and mushrooms to the pot, along with the potatoes and onion. Stir to combine, then reduce heat to medium-low, cover, and cook for about 10 minutes until the potatoes have softened.

Add garlic, salt, pepper, thyme and the nutmeg.

Pour in the vegetable stock. Bring to a simmer, lower the heat and cook, partially covered, for 1 hour or until the potatoes are tender.

Take the soup off the heat and let it cool slightly. Puree the ingredients in a blender, food processor, or immersion blender. Return the soup to the pan. Add the cream and heat through.

Serve with an optional garnish of chopped chives or chopped roasted mushrooms. If desired, add a dollop of sour cream.

May the sharing of this tale and dish strengthen the bonds of friendship, hope, and Shalom (peace)

May all your tales end with Shalom (peace)

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Rachmiel Tobesman is a motivational speaker and Maggid (spiritual Storyteller). He is available for speaking engagements or storytelling, Click here to contact us

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The Ingredient of Love

Posted on Thursday, 18, July, 2024 by Rabbi

There is a special connection between the manna that fell in the desert during the 40 years of wandering and Shabbos. There is a mystical quality within our means that can affect how we taste our food – that quality is love.

The manna was an extraordinary gift from the Holy One, blessed be He as it is recorded that He said, “Even before I gave you the mitzvos (10 Commandments) I provided their reward, (Exodus 16:5) ‘On the sixth day when they prepare (for the holy Sabbath Day) what they bring in, it will be twice as much as they gather on other days.”. (Mekhilta d’Rabbi Yishmael 19:2)

The very nature of the manna was unique to meet the tastes of every individual. We learn that, “Rabbi Yose bar Chanina said, “If you wonder about this thing, learn from the manna, as it would only come down according to the strength of each and every one of Israel: the young men would eat it like bread, as it is stated (Exodus 16:4), ‘Behold I will rain upon you bread from the skies, etc.’; the elders like a wafer in honey, as it is stated (Exodus 16:31), ‘and its taste was like a wafer in honey’; the sucklings like the milk of its mother’s breast, as it is stated (Numbers 11:8), ‘and its taste, was like the taste of, etc.’; the sick ones like fine flour mixed with honey, as it is stated (Ezekiel 16:19), ‘And My bread that I gave you, fine flour and oil I fed you’; and the idolaters tasted it bitter and coriander, as it is stated (Numbers 11:7), ‘And the manna was like coriander seed.’ “(Midrash Exodus Rabbah 5:9) The Holy One, blessed be He prepared the people with the physical and spiritual energy to receive the Torah as they stood at the foot of Mount Sinai, Rabbi Yose bar Rabbi Chanina further said, “And since the manna which was one type switched to many types because of the need of each and every one, all the more so, the voice that had strength in it would change for each and every one, so that that they would not be injured, as it is stated (Exodus 20:18), ‘And all the people saw the voices.'” (Midrash Exodus Rabbah 5:9)

There was a man in the village who always seemed to be in good spirits. When Friday came, he seemed to be surrounded by a holy light. Many would ask, “How can such a poor man be so happy?” Others wondered, “Is he so spiritual a person that his face should shine in this manner?”

In the village, a student watched the poor man, who appeared to have no worries. One Friday evening, as the sun was setting and Shabbos was about to begin, he decided to follow him home and maybe learn the secret of the poor man’s cheerfulness.

The man entered a small hut with a battered old door and greeted his wife with a hearty “Good Shabbosl” Looking through the window, the young student saw very little furniture that reflected the poverty of the household. A wooden table was covered with a plain white cloth, and the two candles shed a warm glow. The man sang Shalom Aleichem, welcoming the angels to bring peace into his house for Shabbos. He looked at his wife, dressed in a plain blue dress with a lace collar, and smiled. He then sang Aishes Chayil (a Woman of Valor – Proverbs 31: 10-31). His wife seemed to be surrounded by a special light – the Shabbos Kallah (bride). Then he said to his wife, “Please bring the special wine.”

The wife brought two loaves of course, dark bread. He washed his hands and recited the proper blessing, then chanted the Kiddush – the blessing recited to sanctify the Sabbath Day. (If one has no wine, one may recite the Kiddush on bread.) After he ate some of the bread and offered some to his wife, he said, “We have never yet had such a fine wine! Can you please bring in the fish?”

Moments later, the wife served him a small portion of beans. “Mm!” he exclaimed, smacking his lips. “This fish is unusually delicious.” He sang a Shabbos song and said, “I’m ready for the soup.” The wife appeared with another dish of beans. The man complimented his wife, “This soup is exceptionally good.” He sang another Shabbos song and asked, “Can we have the roast meat and tzimmis?” His wife brought in a steaming dish. “How wonderful the roast meat and tzimmis are,” he said with a smile.

The young student reflected on all he had seen and heard, thinking, “The generation that wandered in the desert had the manna, a food from heaven, in which they could taste anything they wished. This man’s love for the Holy One, blessed be He, for Shabbos, and for his wife have enabled him to reach a level of spirituality so lofty that he can taste the finest delicacies in the simplest of foods.”

Is such a level of spirituality attainable? It is, but few realize the blessing as it is written, “Yet he commanded the skies above, and opened the doors of heaven; He rained down on them manna to eat, and gave them the grain of heaven. People ate of the bread of angels; he sent them food in abundance.” (Psalm 78: 23-25)

May we all experience the love and joy that comes with Shabbos.

Tzimmes

2 sweet potatoes cut into thin slices		½ cup packed brown sugar
2 potatoes cut into thin slices		1 tablespoon ground cinnamon
2 medium carrots, cut into 1/2-inch slices		2 teaspoons ginger
2 Granny Smith Apples		¼ teaspoon cloves
2 Granny Smith Apples,sliced		¼ teaspoon nutmeg
1/2 Cup Golden Raisins		1/8 – 1/4 teaspoon kosher salt
½ to ¾ cup orange juice		1/8-1/4 teaspoon pepper
1 cup water		3 tablespoons margarine or shmaltz
½ cup honey

1. Preheat oven to 350°.

2. Grease a baking dish or Dutch oven

3. In a bowl, combine sweet potatoes, carrots and apples. Combine orange juice, water, honey, brown sugar, shmaltz and spices; mix into vegetables.

4. Cover and bake for 2 hours or longer. Uncover; dot with butter.

5. After first hour, uncover and stir every 2o minute to prevent sticking.

6. Vegetables should be tender, and sauce is thickened when done

L'kovod Shabbos

May all your tales end with Shalom (peace)

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A Peddler’s Chanukah Latkes

Posted on Thursday, 7, December, 2023Thursday, 7, December, 2023 by Rabbi

Avraham was far from home as er carried his heavy bag filled with wares he sold. Avraham der Sukher was a peddler. He was very much alone, cold, and making his way down a road towards a village on the first night of Chanukah.

Avraham der Sukher saw the light of a Chanukah menorah in the window of a house and knocked on the door. The door opened, and Avraham heard the sound of two women arguing over whose latke recipe was better and which one they should make.

Yossel, a little embarrassed, explained that his wife, Chana, and his daughter-in-law, Rivka, couldn’t agree on how to make the latkes for Chanukah. Avraham saw the sad faces of 3 children as the two women continued to argue.

“Who needs recipes?” said Avraham der Sukher the peddler. “I’ll show you how to make potato latkes from ingredients found in his bag and the simple kitchen.”

First, Avraham der Sukher brought out a bag of matzah meal, some potatoes, and a bowl from his sack and carefully grated the potatoes into the bowl. Avraham der Sukher added a little water and slowly added some matzah meal. Avraham tasted the batter and noted that maybe the family might want to add some salt and pepper. Yossel, the father, added the seasoning to the bowl.

As he looked around, Avraham der Sukher noticed a chicken looking in the window. “I think this chicken is trying to tell me something, but what could a chicken say?”

“I know!” shouted an excited child. “The chicken is telling you to add eggs.”

“I have heard of that,” agreed the peddler. And so he cracked and added six eggs to the batter, but it looked too watery. Another child chimed in, “add more matzah meal.”

“He comes into my kitchen and takes advice from chickens,” Chana said angrily.

“What else do you think we might want to add’ he asked her politely.

“Zal ir vaxn vi a tsibele mitn kaf in der erd (May you grow like an onion with your head in the ground)!’ she shouted.

“Ah, tsibelach (onions), that’s a good idea,” said Avraham der Sukher.

So Yossel’s son hurried to chop some onions.

Avraham added the onions and stirred the batter until it looked just right. Then Avraham pulled a big black frying pan from his sack and asked for some oil and they spooned the batter into the hot oil and fried the latkes until they were golden brown and crispy.

Rivka pulled from the shelf a jar of homemade applesauce and noted latkes are good with applesauce, but I wish we had something to sprinkle on them. Avraham der Sukher opened his sack and brought out some sugar and a special ingredient, cinnamon. Rivka mixed the cinnamon and sugar together and now had something to sprinkle on the latkes.

The plate was stacked high with potato latkes, and the whole family, including Avraham der Sukher the peddler, sat down at the table to eat. from were the best they ever tasted. They sang Chanukah songs and the children fell asleep listening to Avraham tell Chanukah stories.

Chanukah Latkes

Chanukah Potato Latkes

INGREDIENTS

1-2 lb. potatoes		½-1 tsp. pepper
1 small-medium onion		1 tbsp. Kosher salt, divided
2 large eggs, beaten		oil for frying
¾ c. matzo meal		Sour cream and/or Applesauce, for serving

DIRECTIONS

Grate potatoes and onions in a large bowl

Working with a bit of the potatoes and onions at a time, add the vegetables to the center of a clean kitchen towel or cheesecloth, and squeeze out as much liquid as possible over a bowl. Repeat this until all of the shreds are dry.

Take the bowl of potato and onion juice and carefully pour out the liquid. This should reveal some paste-like potato starch at the bottom of the bowl. Reserve the potato starch.

In a large bowl, toss together the reserved potato starch, salt and the dried, shredded vegetables. Then gradually add the egg and matzo meal, alternating adding a bit of each at a time, until you are able to form the latkes into patties but the mixture isn’t too dry.

In a large frying pan or skillet heat about 1/4” oil until shimmering. To test if oil is hot enough, use a bit of latke batter and make sure it sizzles and begins to brown.

Form as many latkes that will fit into your skillet without overcrowding and into the hot oil. Fry until crispy and golden, about 2 to 3 minutes per side. Transfer to paper towels to drain, then sprinkle with a bit more salt. Repeat with the remaining latke batter.

Serve with applesauce, and/or sour cream.

May all your tales end with Shalom (peace)

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Rachmiel Tobesman is a motivational speaker and Maggid (spiritual Storyteller). He is available for speaking engagements or storytelling, Click here to contact us

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The Magic Pomegranate Seeds

Posted on Tuesday, 12, September, 2023 by Rabbi

The pomegranate eaten on Rosh Hashanah has great significance, The most outstanding aspect of the pomegranate is its seeds. As we say before eating the pomegranate on Rosh Hashanah, “May it be Your will, G-d and G-d of our fathers, that we be filled with mitzvot (good deeds) like a pomegranate is filled with seeds.”

The times were bad, a poor woman was having a hard time finding food for her starving children. She had very little money, and there was very little to buy in the market. As hard as she tried, she could find no work. She searched throughout the city, but there was no work to be found.

One day the poor woman was walking by the king’s palace and smelled a great and wondrous smell. She followed it to the door to the royal kitchen. As she looked through the door she saw a table with many loaves of bread sitting upon it. She thought to herself, “surely the king would not miss one loaf of bread.” So she quietly went into the kitchen and slipped one of the loaves of bread off of the table.

Suddenly, she heard someone scream, “Thief! Thief!” She turned around and saw that it was the cook. She pleaded with the cook not to report her to the king and the heart of the cook was softened to her pleas. Unfortunately the guards had heard the cook and came running and immediately grabbed poor woman and took her before the king.

The guards told King that the poor woman had stolen a loaf of bread from the royal kitchen. The King was barely paying attention and very nonchalantly replied, “someone dares to steal from the king, the punishment is clear. Put her to death.” As the poor woman listened she put her hands in her pocket and felt two pomegranate seeds.

The guards began to lead the poor woman out of the room, but as she passed the king she said to herself, “I guess the secret of the magic pomegranate seeds shall be lost forever.” The King heard the poor woman’s comment and being curious asked, “what is this about magic pomegranate seeds. A secret you have? What is this secret?”

The poor woman explained that her family had passed down the secret that when the pomegranate seeds were planted that they would grow immediately and within a week would be filled with beautiful fruit. The King hearing this told her he wanted proof and, at that, the next day she was to plant the magic pomegranate seeds in the royal garden.

Everyone gathered around as the poor woman was led into the royal garden. She reached into her pocket and pulled out the magic pomegranate seeds and laid them on the ground, dug a shallow hole and picked up the seeds to plant them. When suddenly she stopped and began to cry. The king asked her why was she crying he wanted to see these magic seeds begin to grow.

The poor woman, with tears in her eyes explained that the magic seeds would only grow if planted by someone who had never stolen anything. She went over to the king’s chamberlain and offered a seeds to him, but he hesitated and said, “sometimes I take things from the royal chambers to my home.”

The poor woman turned to the royal tax collector, he too refused the seeds explaining, “sometimes I don’t always record all the tax monies collected for the king. The poor woman turned to the Queen, and with tears in her eyes she sobbed, “I may have forgotten to pay the royal seamstress her full wages. One after another the people who had gathered in the royal garden refused to plant seeds. Finally the poor woman approached the king and told king that she would tell him the secret on how to make the seeds grow but the king put up his hand and said he could not.

The King took a deep breath and explained, “when I was a young boy my father had a magnificent necklace that he wore. More than anything in the world I wanted to hold and wear that beautiful necklace and so one day when no one is around I took the necklace. I brought it into my room and I held it up to the window and as the light caught shined on the fine stones, rainbows danced across my walls. I’ve never seen anything so wonderful in all my days. When my father realized necklace was missing he called all his servants together and no one knew what happened to the necklace. The king called his personal servant and his servant said he did not know where the necklace was and so he was beaten and cast out the Palace. I have told no one of this until this day.

The king looked at the poor woman and sadly said, “You have reminded me that a true king ‘judges the world with righteousness; he judges the peoples with equity.’ (Psalms 9:9) I know that you did not steal from the royal kitchen for your own sake or the hopes of wealth, but to merely feed your starving children. It is a matter of law that ‘Thieves are not despised who steal only to satisfy their appetite when they are hungry.’ (Proverbs 6:30) You have taught a foolish king, wisdom and have reminded me that ‘man does not live by bread alone, but by anything that the L-rd decrees’ (Deuteronomy 8:3). I invite you to come to the royal palace whenever you like and share your wisdom and anything in the royal kitchen you may like.’ “

Pomegranate

Pomegranate Relish with Jalapeno

Ingredients

Seeds of two pomegranates (or about two cups)	1 T lemon juice or mild vinegar
1 jalapeno, seeds removed, and minced	1 T orange juice
1/3 cup extra virgin olive oil	4 T parsley, finely chopped
1-2 T pomegranate molasses or honey	Salt and pepper to taste

Instructions:

Place your pomegranate seeds and finely chopped jalapeno in a bowl. I recommend Pyrex bowls with lids to store and serve.

Combine the juice, olive oil, molasses, and seasoning. Pour it over the pomegranate and jalapeno.

Mix in your chopped herbs. You can do this in advance but it’ll be best if added right before serving. I like to prepare it in a snack size bag and store it in the same dish, then pour it on right before I serve it.

Notes:

Refrigerate up to 3 days for optimal freshness.

If the oil solidifies when refrigerated, remove to room temperature for a bit before serving.

Rosh Hashanah

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Curing Tea

Posted on Thursday, 10, August, 2023 by Rabbi

The grandson of a holy rabbi suddenly fell ill and was in danger of dying. The young man’s family members were all beside themselves with worry and sadness. They rushed to the holy rabbi and told him, “Zadie (Grandfather), your grandson is very sick and growing weaker by the minute.” Shocked by the news, the holy rabbi locked himself into his study and began praying with all his strength, begging the Holy One, blessed be He, to please heal his grandson.

The sick boy’s condition grew worse. The family members became terribly upset and wanted to tell the holy rabbi what was happening, but they were afraid to disturb his prayers. At first, they couldn’t figure out what to do, but then they decided to send in the holy rabbi’s youngest grandson to disturb the holy rabbi with the bad news about the sad state of his grandson.

The young boy knocked on his grandfather’s door and was welcomed into his Zadie’s study. However, the boy didn’t deliver the bad news as he had been instructed. Instead, he told his grandfather this way: “Zadie, you should know that your other grandson is doing a lot better now. So please pray to our Heavenly Healer that he be granted a full and speedy recovery.”

Upon hearing this, the holy rabbi jumped straight out of his chair and also out of his gloomy mood. With a great smile on his face, the holy rabbi rushed to his cupboard, grabbed a box of tea leaves, a few cinnamon sticks, ginger, peppercorns, and a small jar of honey, and handed it to his young grandson. “Give the patient this tea,” he said. “Once he drinks it, everything will be all right.”

A few hours later, the patient was able to take a few sips of the tea, and the family noticed that, at last, color returned to his face. Ever so slowly, he began to improve. But his recovery was not steady, and a few days later, he suffered a setback. This time the adults in the family went straight to talk to the holy rabbi themselves. “Zadie, he’s gotten worse;’ they told him, their voices all very distressed. “He’s taken a step backward. Whatever can we do?”

The holy rabbi sat listening to them, shaking his head the whole time. “Listen.” he told them, “You shouldn’t have let me know like this. It would be best if you told me in a more joyful way. Heaven forbid this should ever happen again, if it does, please take a lesson from my youngest grandson. Instead of putting me in a place of hopelessness and melancholy, he made me feel hopeful about the situation. Because of him, I prayed to G-d with a lighter, more joyful heart, and therefore I was able to bring about a blessing that was both greater and faster.”

Curing Tea

Ingredients:

4 cups water2 cinnamon sticks2 tablespoons of loose black tea or 2 black tea bags4 cloves4 black peppercorns1-inch fresh ginger, thinly sliced1-2 Tablespoons Honey

Directions

In a medium-sized pot, bring the water to a boil.

Add the black tea bags or loose black tea to the boiling water.

Reduce the heat to low and add the ginger, cinnamon sticks, cardamom pods, cloves, and black peppercorns to the pot.

Simmer the mixture uncovered for 15-20 minutes to allow the flavors to infuse.

Turn off the heat and let the tea steep for 3-5 minutes

May all your tales end with Shalom (peace)

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Rachmiel Tobesman is a motivational speaker and Maggid (spiritual Storyteller). He is available for speaking engagements or storytelling, Click here to contact us

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The Mysterious Bagel Vendor

Posted on Thursday, 13, July, 2023 by Rabbi

A simple man in the village had a daughter who suffered teribly with serious eye trouble and no doctor knew how to cure her. He went several times to the holy rabbi of the village an begged him to help, sadly no help was granted him. It seemed like the gates of heaven were closed to his prayers. Finally, when the girl was stricken blind, the holy rabbi called the man to him and instructed, “Take your daughter to the market in the big city, and when you. get there, listen to the vendors who go about the streets and call out their. wares, each with his own singsong way.The vendor,s cry you like best is the one who can heal your daughter.”

The went into the big city marketplace and listened, soon he discovered the merchant who sang out his wares most to his liking:

He bought a bagel and asked the merchant to bring some to the inn the next day. When the vendor entered the man’s room, the man locked the door. He told the merchant what the holy rabbi said. The vendor’s eyes flashed with anger, and he shouted: “You let me out of here right this minute, or I’ll make a heap of bones of you along with your rabbi.” The simple man opened the door in terror. The merchant disappeared, but the girl was cured. So it is with the mysterious holy people who are hidden – one of the lamed vov (36 hidden saints without whom the world would not exist).

Bagel Recipe

INGREDIENTS

2 teaspoons active dry yeast		3 ½ cups bread flour or high gluten flour (you may need up to 1/2 cup for kneading)
4 ½ teaspoons brown sugar		1 ½ teaspoons salt
1 ¼ cups warm water (you may need ± ¼ cup more)		Optional Toppings

INSTRUCTIONS

In ½ cup of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture until it all dissolves in the water
Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
Pour 1/3 cup of warm water into the well. Mix and stir in the rest of the water (the scant 1/2 cup that is remaining), as needed. Depending on where you live, you may need to add an additional couple tablespoons to about ¼ cup of water. You want a moist and firm dough after you have mixed it.
On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
Carefully divide the dough into 8 pieces. Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms. Repeat with 7 other dough rounds.
Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.
After shaping the bagels and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF.
Bring a large pot of water to a boil ad 2-3 tablespoons brown sugar. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and then flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel.
If you want to add toppings to your bagels, do so as you take them out of the water. Alternatively, you can use an egg wash to get the toppings to stick before baking the bagels.
Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to an oiled or parchment-lined baking sheet.
Bake for 20 – 25 minutes, or until golden brown.
Cool on a wire rack

Essen Gezunterheit – Eat with health – Enjoy

May all your tales end with Shalom (peace)

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An Egg and Tzedakah – Charity

Posted on Thursday, 24, November, 2022Thursday, 18, April, 2024 by Rabbi

A Certain man had been wicked all his life long. When he was about to die, his family said to him: “Why do you refuse to eat?” “If you give me a boiled egg,” said he, “I shall eat it.” But before he could eat it, a poor man came to his door and cried: “Give me charity!” Then the sick man said to his kinsfolk: “Give him the egg!” So they gave the egg to the poor man. Now this egg was the only act of charity he had ever performed.

Three days later the sick man died, and his sons buried him. In due course the dead man met his son, who asked him: “Father, how are you in the world to which you have gone?” His father told him: “Make it your practice to perform charity and you shall gain the life of the world to come! For all my life long the only act of charity I performed was the egg that I gave to the poor man. Yet when I departed from your world, that egg outweighed all my transgressions, and I was admitted to Paradise.”

Of him it is said: Never refrain from doing good!

Chibbur Ma’assiyos 6-7

HUEVOS HAMINADOS

(Sephardic Eggs)

INGREDIENTS

1 dozen eggs		1 -2 garlic clove, chopped (optional)
1 teaspoon pepper		1 teaspoon vegetable oil
1 tablespoon kosher salt		1 teaspoon vinegar
5-6 yellow onion skins, the outer layers (the more, the better!)		Sliced onions (from the skinned ones)

DIRECTIONS

Place all ingredients into a pot or crock pot and cover well with lukewarm water.

Bring water to a boil, cover and reduce the heat to very low. Cook for at least 5 hours or (preferably) overnight. As water evaporates, more can be added.

After the eggs have been cooking for several hours, you can gently tap the shells with a spoon to crack them, and continue to cook. This will cause a beautiful, marbled color to form on the egg whites.

Drain the eggs, rinse the shells and refrigerate until ready to use.

May all your tales end with Shalom (peace)

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Rachmiel Tobesman is a motivational speaker and Maggid (spiritual Storyteller). He is available for speaking engagements or storytelling, Click here to contact us

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The Honey in Mead

Posted on Saturday, 29, October, 2022 by Rabbi

There once was a man who searched for a good livelihood and so he asked many merchants and businessmen what he should do. He was advised to learn how to make mead, since people like to drink mead. So he went to the big city and had an experienced mead master teach him the principles of making mead. Then he returned home and began to make mead. When the mead was ready – as was the custom – he arranged a mead feast and invited many people who he thought, would spread the. fame of his mead. When the mead was brought to the table and the cups filled, the guests tasted it. They made wry faces, for the mead was bitter and undrinkable.

The man returned to the mead master and angrily demanded, the return of the money he had paid. The brewer asked him whether he had used the right amount of all the ingredients, and the. man answered yes to every question in a furious voice. Finally, the mead master asked, “And of course you put the right amount of honey in?” “Honey?” the man responded. “No, I never thought of that!”

“You fool” cried the mead master, “you have to be told that too?”

And that is the way it is with many who gather and speak idle words. A feast is all very well, but along with it there must be a full measure of honey. Remember to share words of holiness and faith as we are taught, “How sweet are your words to my taste, sweeter than honey to my mouth!” (Psalm 119:103)

Mead – Honey Wine

INGREDIENTS

8-10 lb Honey		1 packet Champagne Yeast or Lalvin D47 yeast
about 2 ½ gallons Water>		¼ cup strong tea

DIRECTIONS

Add honey to 1 ½ gallons of water.

Stir until dissolved.

Pour into 3 gallon carboy or bottle

Add the yeast.

Cap the bottle and shake well.

Add more water to fill the bottle, making sure to leave 3-4 inches of headroom at the top.

Take the top off and add an airlock. These are available at your local homebrew store or https://www.midwestsupplies.com/ (for any other supplies)

Once the airlock is in place, set the bottle in a cool spot for about 6 weeks.

When bubbling has stopped bottle the mead. (for best taste allow to age 3 months or more)

Enjoy

May all your tales end with Shalom (peace)

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Rachmiel Tobesman is a motivational speaker and Maggid (spiritual Storyteller). He is available for speaking engagements or storytelling, Click here to contact us

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“For instance,” he pondered, “why did He put such big, heavy fruits on the thin pumpkin vine and tiny nuts in the walnut tree? Shouldn’t a walnut’s big branches bear giant pumpkins and the slender pumpkin vine yield walnuts?”

Overcome by such thoughts, he drifted off to sleep. He had not been asleep long when a walnut fell on his head. He woke with a start.

“The Creator of All is great! The Master of All is wise!” he exclaimed. “Oh, if the world were made to my designs, that would have been a pumpkin! Merciful G-d, I shall never question your judgment again!”

Pumpkin Walnut Bread

Ingredients

3⅓ cups all-purpose flour

1 15-ounce can pumpkin puree

2 teaspoons baking soda

4 eggs large

1½ teaspoons salt

1 cup avocado/cooking oil

2 teaspoons ground cinnamon

⅔ cup water

1 teaspoon ground nutmeg

1 ¾ cups granulated sugar

½ teaspoon ground cloves

1 cup brown sugar packed

¼ teaspoon ground ginger

1 cup walnuts, chopped

¼ teaspoon ground allspice

Instructions

Place a rack in the center of your oven. Preheat the oven to 350 degrees Fahrenheit 20 minutes before baking your bread. Spray two 9 x 5-inch loaf pans with baking spray and set aside.

In a medium bowl, combine flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and allspice. Whisk until well combined and set aside.

In a large bowl, whisk together pumpkin puree, eggs, oil, water, granulated sugar, and brown sugar until smooth.

Stir the dry ingredients into the pumpkin mixture until just blended. Gently fold in the walnuts. Do not overmix the batter at this point.

Pour batter evenly into the prepared pans. Bake for about 60-70 minutes in the preheated oven. Baking times vary, so check on your loaves at 60 minutes and in 5-minute increments after that.

Let cool in the pans for 10-15 minutes then transfer to a wire rack to fully cool.

May all your tales end with Shalom (peace)

Tell it to your children, and let your children tell it to their children, and their children to the next generation. (Joel 1:3)

Rachmiel Tobesman is a motivational speaker and Maggid (spiritual Storyteller). He is available for speaking engagements or storytelling. Click here to contact us

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A Jewish Recipe from Azerbaijan

Azerbaijani Plov

Ingredients:

3 tbsp olive oil

1 tsp loose tea (preferably green tea)

1 ½ pounds meat, cut into bite-size pieces

1 tsp cinnamon

1 onion, chopped

1 tsp ground cumin

2 cloves garlic, chopped

1/2 tsp ground coriander

3 medium carrots, sliced 1/2-inch thick

Pinch or two of Aleppo pepper, cayenne or crushed red pepper

1/2 cup halved dates, preferably Medjool

1 cup white rice

1/2 cup cut-up dried apricots

2 cups chicken, beef, or vegetable stock

1/3 cup golden raisins

Salt to taste

Directions

Preheat the oven to 350 degrees.

Heat 2 tablespoons of the olive oil in a large heat-proof, oven-proof pan over medium heat.

Add the meat and cook, turning the pieces, for 4-5 minutes or until lightly browned.

Remove the meat and set aside.

Pour the remaining olive oil into the pan. Add the onion and cook for 2-3 minutes.

Add the garlic and carrots and cook for 1-2 minutes.

Add the dates, apricots, and raisins. Sprinkle with salt, cumin, coriander, cinnamon, tea, and Aleppo pepper, stir and cook for 1-2 minutes.

Add the rice and meat. Stir to distribute the ingredients evenly.

Pour in the stock and bring to a boil. Remove from the heat, cover the pan, and place in the oven.

Bake for about 45 minutes. Let rest, covered, for 10 minutes.

May the sharing of this tale and dish strengthen the bonds of friendship, hope, and Shalom (peace)

May all your tales end with Shalom (peace)

Tell it to your children, and let your children tell it to their children, and their children to the next generation. (Joel 1:3)

Rachmiel Tobesman is a motivational speaker and Maggid (spiritual Storyteller). He is available for speaking engagements or storytelling, Click here to contact us

Please share this story with family and friends and let us know what you think or feel about the stories in a comment or two.

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“Oy vey,” the young student said to himself as he picked the paper up. “How is it that these holy teachings are just blowing around the marketplace?”

Later on, when the young student asked the holy man about the paper, he shared a parable:

“‘But the prince is so sick he can’t swallow, the local doctors objected.

Kartoffelzup

A creamy potato soup topped with buttery mushrooms and sour cream.

INGREDIENTS

4 Tbsp butter or margarine, divided

1/2 tsp dried thyme