A Special Drink for a Special Time

Posted on Friday, 23, July, 2021Tuesday, 20, September, 2022 by Rabbi

This will be the greatest event the city of Aleppo has seen in many years,” Moshe said to his wife, Penina. “People will talk about this Arayat — Memorial Service in honor of my father — for many years to come.”

The entire town was invited. On Shabbat, Moshe’s house was filled with people. They stood in every corner and they sat on every chair. “Did you ever see so much food on a table?” one person asked the next. “I tasted food that I have never ever seen before,” someone else stated in wonder.

But most exciting of all was the holy Chacham, a famous scholar and kabbalist. He was sitting right there at the head table.

One of the delicacies at the table was sahlab, a special drink made with milk and orchid flavor that is hard to find. The Chacham tasted all the other food set before him, but ignored the sahlab.

“Chacham, please taste this delicious sahlab,” said Moshe. “I am sure that you’ve never tasted anything as good in your whole life.”

The holy Chacham said nothing and just took samples of the other food on the table.

“Why have you not tasted the sahlab?” asked Moshe.

The Chacham replied, “I know you are showing me sahlab, but I cannot see it — as if it is invisible. I sense that something is wrong with it.”

Trusting the words of the Chacham, no one touched the sahlab.

Sunday morning, Moshe went to the farm where he had bought the milk for the sahlab. “Can you please give me more of the milk I bought here the other day?” he asked the farmer. “It was so delicious.”

“I would love to,” said the far mer, “but I cannot. When I began filling up
your bottle of milk, I realized that I did not have enough milk from my cow.

So I added So I added milk from a donkey to fill the bottle to the top. I am sorry, but that donkey is not here now”

Moshe then understood the holiness of the Chacham. He knew that the sahlab contained milk from a non-kosher animal, and therefore, was not kosher.

Moshe learnt his lesson. He would never again buy milk that wasn’t milked under Jewish supervision.

Sahlab

Sahlab Recipe

Sahlab is a powder that is made from the tubers of a kind of orchid flower that is unique to the region. Some of the fragrant ingredients used in this delicious dessert drink are pistachios, rose water, orange blossom, cinnamon, nutmeg, cloves and many more — all giving it a distinctive Middle Eastern touch.

INGREDIENTS

4 cups Milk

1 tbsp Sahlab (or 4 tbsp cornstarch)

1 cup Sugar

1 tbsp Rose water

Cinnamon (garnish)

INSTRUCTIONS

Combine sahlab or cornstarch and water in a small cup and stir well.

Add milk to a sauce pan or dutch oven pot.

Stir in sahlab mixture in milk before it gets warm.

Add in rose water and sugar.

Stir and bring to a simmer, and keep stirring until thickened. Allow to boil for 2 minutes, while still stirring.

Transfer to dessert bowls or mugs and sprinkle with cinnamon and pistachios.

May all your tales end with Shalom (peace)

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Eating Stones

Posted on Thursday, 8, July, 2021Tuesday, 20, September, 2022 by Rabbi

Tam and Chacham frequently traveled together and everywhere they went they were respected. During their journeys they often collected funds for the needy.

In one village, they were invited to share a meal with a wealthy merchant. The table was set with all kinds of food. Tam and Chacham filled their plates with food, but noticed that the wealthy merchant ate and drank nothing more than bread with salt and a jug of water. The host told him that he ate only one meal a day.

Tam thought for a moment and asked, “Do you help the needy?” The wealthy merchant answered, “I give a certain amount each day and pray from my heart that I not become proud.”

Chacham scolded the wealthy merchant, “You are being very foolish. You should eat meat and other delicacies. Drink aged wine. As this is befitting your position.”

The merchant listened to Tam and Chacham and joined them in eating the meal.

Later some students approached Tam and Chacham wondering why they said what they said to the wealthy merchant. Tam began to explain, “ ‘Poverty was created only to provide the well-to-do with an opportunity for charity.’ (Sefer Maalos haMiddos Ch 13, 13th cent) What can the merchant feel or do if he impoverishes himself?”

Chacham added, “ ‘The worst conclusion is when people think that the poorer man is the less worthy.’ (Shiras Yisrael 12th Cent) It would be sad indeed if the wealthy merchant would take those less fortunate for granted.”

The student crowed closer as Tam continued, “The rich eat no gold and the poor eat no stones. If the rich man eats meat, delicacies and wine, then he would at least feel that the poor in the village should be given bread, water and basic needs. But if he himself lives on dry bread and salt, he might think that poor people could live on stones…”

Jewish Recipes

Dafina

also called Schenna, Hamin(m), or Chamim

A North African Jewish Stew, usually prepared for the Shabbat afternoon meal.

INGREDIENTS

salt		2-3 sweet potatoes cut into chunks
fresh ground pepper		4 Tablespoons honey
4-6 large eggs		2 beef bones with marrow
pinch of saffron threads, crumbled		3 lbs brisket or chuck roast cut into 4 pieces
1/2 cup chopped fresh parsley		1/2-1 teaspoons turmeric
3 lbs small potatoes		1/2 teaspoon cinnamon
2 15 oz cans chickpeas (garbanzo beans), rinsed and drained		1 teaspoon allspice
4 Tablespoons extra virgin olive oil		1 Tablespoon paprika
2 large onions, chopped		4-6 cloves garlic
2 teaspoons ground cumin		1-2 tablespoon water

DIRECTIONS

Preheat oven to 225F.

In a large pot, heat the oil and sautee the onions and garlic until soft and translucent. Add the chickpeas, bones, meat, potatoes, honey, paprika, cumin, allspice, cinnamon, turmeric, saffron, parsley, and salt and pepper to taste. Add enough water to cover, place the unshelled eggs in the center, and bring to a boil.

Reduce the heat to medium low, and simmer for 1 hour. Skim off the foam occasionally.

Cover the pot tightly, place in the oven, and cook overnight.

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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Tainted Soup and Torah Learning

Posted on Friday, 28, May, 2021Thursday, 18, January, 2024 by Rabbi

Everyone in the village was excited as a very holy rabbi was coming for a short visit. The entire community was ready to greet and receive a blessing from the holy rabbi.

A wave of emotion and joy moved through the waiting crowd as the holy rabbi climbed down from his carriage. Many people called out a cheery Shalom Aleichem, while others tried to give a welcoming handshake.

Every day, a long line of people stood in front of the house where he was staying. Among them were Torah scholars who sought his help in resolving difficulties that arose in their studies, while others came to receive his blessing or advice about matters in their personal lives.

One woman, Esther Feiga burst into tears as soon as she entered the holy rabbi’s room. She had nine sons, eight of whom were both dedicated and successful in their Torah studies in the yeshivah. But she was upset about Moshe Dovid, her fifteen-year-old, who was struggling in the study of Torah and other holy writings. Nobody could understand why, since he was a clever lad, who did excellently in his secular subjects, such as grammar and math.

The holy rabbi listened carefully to her concerns. He thought for a few moments and then said, “The greatest authorities in Jewish law have written that one must be exceedingly careful that young children should not taste any forbidden foods, since such foods can dull and coarsen the mind towards Torah.”

Esther Feiga was startled at the implication that her son could have eaten something not kosher, but she did her best to keep her face impassive. The rabbi nevertheless picked up on her thought and said gently, “Perhaps it happened once without you knowing it, and that is why he has so much trouble understanding the Torah.”

“What can we do about it then?” asked Esther Feiga, still shocked at the idea.

Esther Feiga’s husband was disturbed to hear their son had eaten non-kosher food. How could it be? Their children never ate anything other than what they received at home. He called Moshe Dovid and asked him if he had ever eaten anything outside of the house. The boy answered that he never had, but his father asked that he think about it more thoroughly. Finally, Moshe Dovid remembered that once, many years before when he was much younger, something had happened one cold wintery day.

He and his friends were going home from school when they passed the village inn, they saw that a wedding was about to take place. One of the members of the wedding party noticed them, invited them to come in, and offered them something to eat. To the best of his memory, he took a bit of chicken-lentil soup.

His parents were surprised to hear about the incident, especially after so many years had passed, but they did not see how it explained what the holy rabbi said to them. Both the innkeeper of the inn and the shochet (ritual slaughterer) who slaughtered meat for him were known to be very strict in their observance of kashrus (kosher laws) and true G-d fearing men.

The confused father was determined to pursue the matter till the end. He hurried over to the innkeeper and discussed the matter with him. The innkeeper willingly took out his old record books to try to identity exactly whose wedding it was that took place on that cold wintery day.

It turned out to not be so difficult after all. In looking through the ten year old ledger, he found it clearly written that second wedding of Isaac Abromovitch was held at the inn and that the groom had paid the entire bill in advance.

The father of Moshe Dovid knew Isaac Abromovitch very well. He was an uncouth man, not exceptionally observant, who lived in a house at the outskirts of town. Nevertheless, this information still did not solve the family’s mystery. The food had been prepared under the control of the inn, not the married couple.

So the father decided to go next to the house of the shochet. The shochet received him politely asked what was the reason for the surprise visit. Upon hearing that the matter concerned the wedding of Isaac Abromovitch, the shochet was visibly distressed.

“Oy, oy!” he cried out. “Once again I have to rake that open wound!”

Moshe Dovid’s father was startled by his words. His ears picked up as the shochet proceeded to supply details.

“I made a mistake in the slaughter of the chickens for that wedding. Not that I actually made any mistakes in the procedures,” he hastened to explain. “But something was very wrong. Only, I didn’t know it at the time. Not until a few days after that wedding.

“Walking in the street, I was met by one of the men who study Torah all day in the shul (synagogue). As I passed by him he gave me a hard stare and said, ‘Who would have thought? A respected Jew sells his soul in pursuit of monetary gain! Unbelievable!’”

“I was shocked to hear such words directed at me. I stared at him, seeking in utter confusion. He said, ‘We heard that you were the one who slaughtered chickens for the wedding of Abromovitch. Surely you knew that some of the most learned rabbis of our time issued a decree forbidding him to remarry until he properly divorced of his first wife, in which the get, the bill of divorce, turned out to be invalid.’”

“My whole body began to tremble involuntarily as the man took out of his pocket a copy of the letter from the rabbis, saying:

“When I saw that letter with my own eyes,” continued the shochet, “I was beside myself with horror. Even though I had known nothing and heard nothing about the problem with the divorce, I was embarrassed at having transgressed the instructions of the rabbis. I decided to undergo dozens of fasts, which I did, but I still don’t feel as if I have atoned for my error.”

The next day the entire story spread quickly through the village. Everyone was amazed by both the power of decree of the rabbis, and the acute Divine inspiration of the holy rabbi.

Kosher recipes

Chicken Lentil Soup

INGREDIENTS

4 tablespoons shmaltz, margarine, or olive oil		2 1/2 teaspoons ground cumin
1 large onion, diced		1/8 – ¼ Teaspoon Cayenne if desired
2 medium stalks celery, diced		½ teaspoon coriander
2 medium carrots, diced		1 teaspoon allspice
2 cloves garlic, thinly sliced		2 tablespoons tomato paste
2 teaspoons kosher Salt		12 cups (3 quarts) water
Freshly ground black pepper		2 cups dried lentils
1 teaspoon ground turmeric		1 1/2 to 2 pounds boneless, skinless chicken thighs
1 1/2 teaspoons smoked paprika

INSTRUCTIONS

Mix spices (salt, pepper, turmeric, paprika, cumin, cayenne, coriander and allspice) in a small bowl

Heat the shmaltz, margarine, or olive oil in the bottom of a large Dutch oven over medium-high heat.

Sauté the onion, celery and garlic until soft. Add carrots

Season the vegetables well with spice mix and sauté another 3 – 5 minutes.

Cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Add the tomato paste and stir to coat the vegetables. Cook until the tomato paste darkens and sticks a bit to the bottom of the pot, about 2 minutes more.

Add the lentils and 1 cup of water. and cook 3 -5 minutes.

Add the rest of the water and bring to a boil. Reduce the heat to maintain a very gentle simmer and add the chicken.

Cover and continue cooking for 1 ½ to 2 ½ hours, checking periodically to make sure the soup isn’t bubbling too vigorously.

Taste and season with more salt and pepper as needed.

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 Orphan Girl and the Wealthy Merchant’s Son – a Jewish Tale from Italy

Posted on Thursday, 6, May, 2021Thursday, 16, November, 2023 by Rabbi

There once was a poor couple who were farmers, and they had a daughter they loved very much. One day, raiders came and wrecked their home and field. In all of the confusion, the little girl was lost. Her parents searched for her but sadly could not find her.

One day a wealthy merchant was traveling along the road when he met the young girl. She was sad and lost, and her eyes were red with tears, the merchant felt bad for her and invited her to come to his home. The merchant’s wife had always wanted a daughter.

The merchant and his wife raised the young girl with their son. They grew very close and, after some time, fell in love. The merchant did not consider the young girl as an appropriate match for his son, for she had no wealth, no education, and no family.

The wealthy merchant wanted to separate the young girl from his son and sent her to live as a servant to a hermit who lived deep in the forest. The hermit was a holy man who studied the Holy Books. He knew the revealed and hidden secrets of the Torah (Scriptures).

As time went by, the son of the wealthy merchant was betrothed to marry a girl chosen by his father. The news spread throughout the country about the wedding.

The news arrived at the hermit’s house deep in the forest, and the young girl asked them to wait so she could prepare a gift for the wealthy merchant’s son and his bride. She amazed the messengers by having the oven light itself. Then she reached into the fiery oven and took out a beautiful cake as a wedding gift. The messengers returned to the home of the wealthy merchant with the cake and word of the remarkable talent of the girl who lived with the hermit.

The intended bride, upon hearing about the young girl from the astonished messengers, claimed she was much more talented. She set out to prove herself better, but the poor girl was badly burnt by the flames of the oven.

In shame, she left the wealthy merchant’s home. In a short time, another match was made for the wealthy merchant’s son. The messengers returned from the hermit with a gift of golden fried fish, which they said the girl merely reached into the pot and pulled out the crispy fish. The proposed bride boasted how she was a master of the kitchen and was much better than a lowly orphan girl. She set a pot on the stove and plunged her fingers into the boiling oil to take out the fried fish and badly burned her fingers. Out of shame, she ran away.

The merchant’s son remembered the girl his father had brought into the home some years before, and his heart yearned for her. He stopped eating and took to his bed as he was sick to his heart. The merchant, afraid for the health of his son, visited the hermit and the girl to ask her to nurse his son back to health.

The hermit asked the merchant to allow the girl to marry his son, for the hermit knew many revealed and hidden holy secrets. The merchant replied that she was a poor orphan, not worthy of his son. The hermit reminded the merchant, “A woman of valor who can find? For her value is far more valuable than rubies, and the heart of her husband trusts in her, and he will have no gain in fortune.” (Proverbs 31: 10-11)

The wealthy merchant responded,” She has no family, no wealth, and no education. She is not fit for my son.”

The hermit looked at the wealthy merchant and answered, “She is ‘a woman of great refinement and beautiful in appearance.’ (Susanna 1:31) Do you not realize that ‘No other woman from one end of the earth to the other looks so beautiful or speaks so wisely’ (Judith 11:21) Take her into your house and let her nurse your son back to health. Let them be wed, for this is the will of Heaven.”

The girl went to the wealthy man’s home and prepared a wondrous soup of barley, onions, mushrooms, and fine herbs to feed to the merchant’s son. Every day she sat by his side and spoke to him. After many days, the young man rose from his sick bed and told his father that “She opens her mouth with wisdom, and the lesson of loving-kindness is upon her tongue.” (Proverbs 31: 26)

They were wed, and the wealthy merchant learned a most important lesson. “A woman’s beauty lights up a man’s face, and there is nothing he desires more.” (Ecclesiasticus 36:27) And they lived and shared many years of happiness.

Zechariah 14:21

Mushroom Barley Soup

3 tablespoons vegetable oil or olive oil		1 to 2 pounds fresh mushrooms, slicedr
2 medium yellow onions		3 medium carrots, sliced into 1 inch rounds
2 to 3 medium potatoes, diced		2 to 3 cloves garlic, minced
3 tablespoons chopped fresh parsley		1 bay leaf
8 cups broth or water		Salt and pepper to taste
1 cup pearl barley, rinsed		1 tablespoon sweet paprika

In a large heavy pot heat the oil over medium heat, add the onions and garlic and sauté until softened, about 5 to 10 minutes.

Add the parsley.

Add the broth, barley, mushrooms, carrots, potatoes, bay leaf, salt and pepper, and paprika.

Bring to a boil, cover, reduce the heat, and simmer until the barley is tender, about 1-2 hours.

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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Kishke and Teshuvah

Posted on Friday, 5, March, 2021Thursday, 11, January, 2024 by Rabbi

Two kings from neighboring kingdoms once met and shared a meal together. A state dinner with many delicacies was served. One of the items on the menu was kishke. Traditional kishke is actually the intestines of a kosher animal stuffed with matzah meal and oil/schmaltz/fat and all sorts of spices. It is a special dish on the Shabbos (Sabbath) table and many times served in cholent.

Kishke was served at the royal dinner and the visiting king loved it. He asked his host to send the recipe to his royal kitchen. The hosting king graciously promised to do so. After the visiting king’s departure the royal cooks wrote down the recipe and sent it by a special messenger to the neighboring king’s chefs.

The day finally came when the king was told that he would be served kishke at the dinner meal. He sat down hungrily. Out came a tray, but a foul odor came from the tray. The smell was almost overwhelming. With great anticipation the king took off the cover from his plate and took a bite. He immediately spat out the piece and ordered the tray removed and the kishke thrown away.

A letter of official protest was immediately dispatched to the king who sent the recipe. How dare he send a recipe for such a vile food! The king received the distressing letter and summoned his cooking staff for an explanation.

Initially, the royal kitchen staff was confused. They went over the recipe and could not find the problem. After quite some time and in a moment of inspiration, one of the junior cooks observed, “We told him how to stuff and spice the kishke, but we never realized that we needed to tell him to clean it out before he stuffs it!”

This story is about teshuva (repentance). Many people wanting to do teshuvah and change their lives begin to think more and more about ways to improve. They give tzedakah (charity), pray earnestly and do good deeds. Surely good deeds are important in the process of change. Teshuvah/repentance is best when a person takes an honest assessment of oneself in order to correct any areas in their behavior that need fixing. Otherwise even with all of the spices (good deeds) in the world, a person may remain a stinking kishke…

KISHKE

This is a versatile recipe. If using oil, the Kishke is pareve. If using shmaltz, the Kishke is fleishig. For Pesach/Passover delete the flour and use only matzah meal. For Pesach/Passover one could use ¾ cup of cake meal and ¾ cup of matzah meal

INGREDIENTS

2 stalks celery with leaves, chopped		½ cup vegetable oil or shmaltz
1 carrot, grated		1 1/2 cups whole wheat flour or matzah meal
1 large onion, chopped		2 teaspoons paprika
1 teaspoon salt		½ teaspoon ground pepper

DIRECTIONS

Blend all ingredients except the flour/matzah meal and paprika in the blender. Do not blend too smooth: a coarse texture will make a more interesting kishke.

When blended, add the flour/matzah meal and paprika. Spoon half of the mixture onto a large piece of heavy duty aluminum foil. Shape like a cylinder. Fasten the foil securely at the top and the sides. Do the same with the other half of the mixture.

Place both rolls on a baking sheet (there might be some leakage). Bake in a 350-degree F. oven for 45 minutes. Carefully turn the kishke rolls over (to prevent burning on one side) and bake for approximately 45 minutes more. If additional browning is desired, turn the kishke rolls over once again and open the foil a bit. Remove the foil, slice, and serve.

Essen Gezunteheit

May all your tales end with Shalom (peace)

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Tea for Three

Posted on Thursday, 11, February, 2021Tuesday, 20, September, 2022 by Rabbi

The old chacham lived in a small apartment in the Old City of Jerusalem where he would study Torah all day. It was said that he knew many secrets of the revealed and hidden torah. For breakfast he would have only a cup of coffee and a roll, for lunch he would have a yogurt, and for supper he would have a bit of rice and soup. He explained to his family why he ate so little. “If one wishes to rise to a high level of spirituality, they should not indulge themself by eating big fancy meals. Therefore, I eat only what I need.”

The chacham’s son lived next door with his family and he had an unmarried daughter. She was very kind and when she opened “her mouth with wisdom, and the teaching of kindness is upon her tongue. (Proverbs 31:26). She personally took care of her grandfather every day.

One evening, the young girl noticed two guests entering her grandfather’s apartment. “These men look like great Torah scholars,” she whispered to her mother. “The RaMbaM said that lemons can stimulate and refresh the body and mind. I will bring each of them a cup of hot lemon tea to refresh them.”

The girl brought three cups of lemon tea on a tray to her grandfather’s house. She carefully opened the door to his apartment. Her eyes opened wide. She could not believe what she saw. “How could this be?” she exclaimed in wonder. There was only one person sitting in the room — her grandfather. Three open sefarim (holy books) were on the table — one in front of him, and one in front of each of the other two chairs.

He, too, was surprised by his grandaughter’s presence. “Thank you for the tea even though I did not want you to bring it now. Now please, shut the door.”

She closed the door and ran back to her own house. “Mother, you will not believe what I just saw,” she said. “I saw two men enter Grandfather’s

house. I am sure that nobody left. Then, when I opened his door, only Grandfather was there. And there were three open sefarim on the table!”

What had actually happened became very clear. Her holy grandfather, the old chacham was learning together with two heavenly guests. Because of his humility, it was important to him that no one find out about this. He was upset that his secret had finally been discovered, but he also knew that his grand-daughter was on such a high spiritual level that she was able to see them.

Lemon Tea

Lemon Spiced Tea

8 cups water		1/2 cup honey
8 Black tea bags		¼ cup lemon juice
4 lemon-flavored tea bags		1/2 to 1 teaspoon lemon zest, optional
6 cinnamon sticks (3 inches)		Lemon slices and additional cinnamon sticks

DIRECTIONS

In a large saucepan, bring water to a boil. Remove from the heat; add tea bags and cinnamon sticks. Cover and steep for 6 to 10 minutes.

Discard tea bags and cinnamon sticks. Stir in honey and extract if desired. Serve warm in mugs. Garnish with lemon slices and cinnamon sticks.

Soup for the Poor

Posted on Friday, 5, February, 2021Tuesday, 20, September, 2022 by Rabbi

There was a poor but pious little girl who lived alone with her widowed mother, and they ate very little during the week. Shabbos was coming and the little girl wished for something special to eat on the holy day. She went into the forest with a prayer on her lips where she met a strange old woman. The old woman was gathering herbs and she knew what troubled the little girl. She called to the little girl and gave her a little pot, which when she said, “Kleyna tawp Kuchen (Little pot, cook),” would cook good, savoury Mushroom Barley soup, and when she said, “Kleyna tawp halt’n (little pot, stop),” it stopped cooking.

The girl took the pot home to her mother, and now they were freed from their poverty and hunger, and ate the savoury soup as often as they chose.

One time when the girl had gone out, her mother said, “Kleyna tawp Kuchen.” The little pot cooked, and she ate until she was full, and then she wanted the pot to stop cooking, but did not know the word. So it went on cooking and the soup rose over the edge of the pot, and still it cooked on until the kitchen and whole house were full, and then the next house, and then the whole street, just as if it wanted to satisfy the hunger of the whole world. No one knew how to stop it. At last when only one single house remained, the child came home and just said, “Kleyna tawp halt’n,” and it stopped cooking, and anyone who was in need gratefully ate some of the savoury Mushroom Barley Soup.

Mushroom Barley Soup

Hearty Mushroom Barley Soup (Pareve or Meat)

INGREDIENTS

1 1/2 cups water		1 large clove garlic (peeled and finely chopped)
1/2 cup pearl barley		1 pound fresh mushrooms (cleaned, trimmed, and sliced)
1/4 cup extra-virgin olive oil		6 cups vegetable broth or chicken stock (storebought or homemade)
1 medium onion (peeled, trimmed, and finely chopped)		1 carrot (peeled, trimmed, and chopped into small dice)
1 celery stalk (trimmed and finely chopped)		Kosher or sea salt and black pepper to taste

DIRECTIONS

Sauté the Vegetables: While the barley cooks, warm the olive oil in a stockpot or large Dutch oven set over medium-high heat. Add the onion, carrot, and celery, and sauté until the onions are soft and translucent about 5 to 7 minutes. Add the garlic and sauté 1 minute more. Add the mushrooms and cook uncovered, sautéing occasionally, until the mushrooms release their juices and turn soft, about 5 minutes more.

Add water to the sautéed vegetables (or chicken stock to the pot) raise the heat and bring to a boil. Add the barley to the pot. Reduce the heat to low and simmer, partially covered, for about 60 t0 90 minutes. Season to taste with salt and pepper if desired.

May all your tales end with Shalom (peace)

Click here for more storytelling resources

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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Fish in Place of Fruit on Tu BiShevat

Posted on Wednesday, 27, January, 2021 by Rabbi

There is a tradition that.on Tu B’Shevat one should pray for a good esrog on Succos.

Once there was a holy rabbi who mysteriously made his blessings. A student came to visit him on Tu b’Shevat. The student was very surprised when the holy rabbi served him fish roe (in Yiddish, roe is “roigen”) instead of fruit, The holy rabbi invited the student, saying, “ess roigen mein zissele talmid (eat the roe my dear student).” The gathered students did not grasp that “ess roigen” is phonetically similar to “esrogen.”

That year, because of a very harsh winter, it was virtually impossible to obtain an esrog. The student was able to acquire an esrog and brought it to the holy rabbi. Only then did the students understand what the holy rabbi had intended with “ess roigen.”

Tarmasalata

Taramosalata is a classic Greek appetizer (meze). Fish roe is high in Omega 3 and Vitamin B12, and this is a great way to enjoy it.

INGREDIENTS

1 large potato, peeled and cut into 1/2 inch pieces (10 – 12 oz.)		1/4 – ½ onion, minced
4 ounces fish roe (tarama)		1⁄2 – 1 cup olive oil
3 tablespoons fresh lemon juice		bread, for serving

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DIRECTIONS

Place potato in saucepan and cover with water.

Bring to a boil, then reduce heat and simmer until cooked through.

Drain and set aside to cool a bit.

Process potato, roe, onion and lemon juice thoroughly.

The more roe that is mashed, the better the dip will taste.

Gradually add in the oil until thoroughly combined.

Transfer to a serving bowl.

Can garnish with kalamata olives if desired.

Serve with bread.

May all your tales end with Shalom (peace)

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The Blessed Shalom Bayis Kugel

Posted on Thursday, 14, January, 2021Tuesday, 20, September, 2022 by Rabbi

The holy rabbi’s wife was extremely thrifty, but very spiritual. When she davened (prayed), she was transported into another world.

The rebbetzin would put the bare minimum of schmaltz (chicken fat) into the kugel. The holy rabbi would always ask her to increase the amount of schmaltz in the kugel. His requests went unheeded.

One Friday, when the rebbetzin was davening, The holy rabbi removed the keys from her apron pocket, unlocked the pantry, and put several spoonfuls of schmaltz into the kugel. He then returned the keys, and the rebbetzin was completely unaware to all of this.

Shabbos morning, when she served the kugel, the rebbetzin said, “See! You always criticize me for not putting enough schmaltz into the kugel. But look at the Divine blessing. The kugel is dripping with schmaltz!”

The holy rabbi nodded. “It is indeed a Divine blessing,” he said. “We merited this blessing by virtue of deine shtark tefillos un meine maasim tovim — your fervent davening and my good deeds.”

Potato kugel

Overnight Potato Kugel

INGREDIENTS:

3/4 cup schmaltz or oil		1-2 medium onion, grated
8 extra large eggs		1 Tablespoon Kosher salt
5 lbs. potatoes, grated		¼ – ½ teaspoon pepper, or to taste

DIRECTIONS

Heat oil in pan on medium heat (do not allow oil to get real hot)

Grate potatoes and onion (or use a food processor, process the potatoes and onions until almost smooth but not liquidy). Add to the eggs along with salt and pepper.

Carefully remove the hot pan from the oven. Pour the hot oil into potato-egg mixture and mix until fully mixed.

Pour mixture into the pan and bake at 400° until the top is brown, about 1 hour.

Remove from the oven. Reduce oven temperature to 200°. Cover the kugel tightly with foil.

Return pan to the oven. Place a pan of water (cold) on the rack underneath the kugel and continue baking at least 4 hours or overnight.

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 Wonderful Hand Mill

Posted on Thursday, 7, January, 2021Thursday, 28, March, 2024 by Rabbi

Once upon a time, long, long ago, there were two brothers, one rich and the other poor. One Friday morning, the poor brother had not a bite in the house for Shabbos, either of meat or bread, so he went to his brother and begged him, in the merit of Shabbos, to give him something for the holy day. It was by no means the first time that the brother had been forced to give something to his less fortunate brother, and he was not very happy about it.

“If you will do what I ask you, you shall have challahs and two whole chickens,” the wealthy brother said. The poor brother immediately thanked him, and promised to do as his bother asked.

“Well, here are the challahs and the chickens, and now you must go straight to the ancient cave in the hills known as Black Hole Cave,” instructed the rich brother, throwing the food to him.

“Well, I will do what I have promised,” said the poor brother, and he took the food and set off. He traveled the narrow path for many hours.

Outside the ancient cave was an old man with a long white beard chopping wood.

“Shalom Aleichem, (Peace be unto you)” said the poor brother.

“Aleichem shalom (Ubto you, Peace). Where are you going at this late hour, Shabbos is coming very soon?” asked the old man.

“I am going to Black Hole Cave, if only I am on the right track,” answered the poor man.

“Oh! Yes, you are right enough, for it is here,” said the old man. “When you get inside they will all want to buy your chicken, for they don’t get much meat to eat there; but you must not sell the chicken unless you can get the hand-mill which stands behind the door for it. When you come out again I will teach you how to use the hand-mill, which is useful for almost everything.”

So the man with the chickens thanked the other for his good advice, and rapped at the door.

When he got in, everything happened just as the old man had said it would: all the people, great and small, came round him like ants on an ant-hill, and each tried to outbid the other for the chicken.

“By rights my wife and I should have these chickens for Shabbos dinner, but, since you have set your hearts upon it, I will sell my chickens to you for the hand-mill which is standing there behind the door.”

At first they would not hear of this, and haggled and bargained with the man, but he stuck to what he had said, and the people were forced to give him the hand-mill. When the man came out again into the yard, he asked the old wood-cutter how he was to use the hand-mill, and when he had learned that, he thanked him and set off home with all the speed he could, but did not get there until right before candle lighting time.

“Where in the world have you been?” asked his wife. “I have been waiting for you all day and have nothing to prepare for Shabbos dinner.”

“I have been very busy and have something to show you.” said the man, as he set the hand-mill on the table, and told it first grind a white table-cloth, and then wine, and everything else that was good for Shabbos dinner. The mill ground all that he ordered. “Bless our house” said the wife as one thing after another appeared. The husband made Kiddush and began to enjoy the festive meal. His wife wanted to know where her husband had got the mill from, but he would not tell her.

“Don’t worry yourself about this blessing from Heaven” he told her as he invited everyone to enjoy the food throughout Shabbos.

Now when the rich brother saw all the fine food in his poor brother’s house, he was both annoyed and angry, He was very jealous of everything his poor brother had. “Before Shabbos he was so poor that he came to me and begged for a little food, and now he gives a feast as if he were a wealthy merchant.” He thought to himself.

After Shabbos, the wealthy man paid is brother a visit, “Tell me where you got your riches from,” he begged his brother. “From behind the door in the Black Hole Cave,” he answered. He really did not want to tell his brother. Throughout the meal the poor brother drank much wine and could not refrain from telling how he had come by the hand-mill.

He brought out the mill, and made it grind first one thing and then another. When the brother saw that, he insisted on having the mill, and after a great deal of persuasion got it; but he had to give three hundred gold coins for it, and the poor brother was to keep it until Rosh Chodesh – the new month. He believed that the mill would grind out food and wine that would last throughout the year. At the end of Rosh Chodesh the rich brother came to get the mill, but the other had taken good care not to teach him how to stop it.

It was evening when the rich man got the mill home, and in the morning he told his wife to go into the market, and he would attend to the house himself.

So, when dinner-time drew near, he set the mill on the kitchen-table, and said: “Grind boiled potatoes and sour cream, and do it both quickly and well.”

So the mill began to grind boiled potatoes and sour cream, and first all the dishes and tubs were filled, and then it came out all over the kitchen-floor. The man twisted and turned it, and did all he could to make the mill stop, but he could not. In a short time the sour cream rose so high that the man was like to be drowned. So he threw open the door and was pushed out the door as the sour cream and boiled potatoes spilled out over his farm and fields.

Now the rich man’s wife was returning from the market and was met by the tide of potatoes and sour cream pouring forth spreading as far as the eye could see. The rich man went quickly to his brother’ house and begged him to take the mill back again, saying, “If it grinds one hour more the whole district will be destroyed by boiled potatoes and sour cream.” But the brother would not take it until the other paid him three hundred gold coins.

Now the poor brother had both the money and the mill again. So it was not long before he had a farmhouse much finer than that in which his brother lived, but the mill ground so much that all his needs were met. He and his wife welcomed all travelers and anyone in need to their home where they provided for all the needs the people required.

They were blessed for the rest of their years with happiness and plenty.

Jewish recipes

Bukharan Chicken and Rice Plov

Plov is a signature dish of the Bukharan Jewish community of Central Asia. Often slow cooked in a wood-burning oven, it is served to guests as a symbol of hospitality for Shabbat, holidays and at special life events, including weddings.

INGREDIENTS

5 tablespoons oil (enough to cover bottom of pot)		2 to 3 pounds skinless, boneless chicken (cut into small bite-size squares)
3 onions (peeled, trimmed and chopped)		1 1/2 teaspoons salt (divided)
6 carrots (peeled and grated thick)		1/4 teaspoon pepper
1 tablespoon sugar		2 1/2 cups medium grain rice (such as Basmati)
1-3 teaspoons Cumin		½ – 1 ½ teaspoon(s) cinnamon
3 1/2 cups boiling water (enough to cover the rice by 1/2 inch)

DIRECTIONS

In a Dutch oven or large pot, warm the oil over medium-high heat. Add the onions, and then the carrots. Stir in the sugar. Sauté until the onions are translucent, about 5 to 7 minutes.

Lay the chicken on top of the onions and carrots. Don’t stir to maintain a layer of vegetables and a distinct layer of meat. Sprinkle 1 teaspoon salt and pepper on the chicken. Cook the chicken, gently turning the pieces over in the middle, until the chicken turns white.

Add rice on top of the chicken. Don’t stir because the layers of vegetables and chicken should remain undisturbed, but distribute the rice evenly over the chicken. Sprinkle with 1/2 teaspoon of salt. Add boiling water. Turn the heat down to low and cover.

After about 15 minutes, scrape down the sides and poke 6 or 7 holes through the rice to the bottom of the pot with the handle of a wooden spoon. Cover and cook for another 20 to 25 minutes, or until the water has been absorbed and the rice is tender.

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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This will be the greatest event the city of Aleppo has seen in many years,” Moshe said to his wife, Penina. “People will talk about this Arayat — Memorial Service in honor of my father — for many years to come.”

The entire town was invited. On Shabbat, Moshe’s house was filled with people. They stood in every corner and they sat on every chair. “Did you ever see so much food on a table?” one person asked the next. “I tasted food that I have never ever seen before,” someone else stated in wonder.

But most exciting of all was the holy Chacham, a famous scholar and kabbalist. He was sitting right there at the head table.

One of the delicacies at the table was sahlab, a special drink made with milk and orchid flavor that is hard to find. The Chacham tasted all the other food set before him, but ignored the sahlab.

“Chacham, please taste this delicious sahlab,” said Moshe. “I am sure that you’ve never tasted anything as good in your whole life.”

The holy Chacham said nothing and just took samples of the other food on the table.

“Why have you not tasted the sahlab?” asked Moshe.

The Chacham replied, “I know you are showing me sahlab, but I cannot see it — as if it is invisible. I sense that something is wrong with it.”

Trusting the words of the Chacham, no one touched the sahlab.

Sunday morning, Moshe went to the farm where he had bought the milk for the sahlab. “Can you please give me more of the milk I bought here the other day?” he asked the farmer. “It was so delicious.”

“I would love to,” said the far mer, “but I cannot. When I began filling up your bottle of milk, I realized that I did not have enough milk from my cow.

So I added So I added milk from a donkey to fill the bottle to the top. I am sorry, but that donkey is not here now”

Moshe then understood the holiness of the Chacham. He knew that the sahlab contained milk from a non-kosher animal, and therefore, was not kosher.

Moshe learnt his lesson. He would never again buy milk that wasn’t milked under Jewish supervision.

Sahlab Recipe

INGREDIENTS

4 cups Milk

1 tbsp Sahlab (or 4 tbsp cornstarch)

1 cup Sugar

1 tbsp Rose water

Cinnamon (garnish)

INSTRUCTIONS

Combine sahlab or cornstarch and water in a small cup and stir well.

Add milk to a sauce pan or dutch oven pot.

Stir in sahlab mixture in milk before it gets warm.

Add in rose water and sugar.

Stir and bring to a simmer, and keep stirring until thickened. Allow to boil for 2 minutes, while still stirring.

Transfer to dessert bowls or mugs and sprinkle with cinnamon and pistachios.

May all your tales end with Shalom (peace)

Click here for more storytelling resources

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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Tam and Chacham frequently traveled together and everywhere they went they were respected. During their journeys they often collected funds for the needy.

Tam thought for a moment and asked, “Do you help the needy?” The wealthy merchant answered, “I give a certain amount each day and pray from my heart that I not become proud.”

Chacham scolded the wealthy merchant, “You are being very foolish. You should eat meat and other delicacies. Drink aged wine. As this is befitting your position.”

The merchant listened to Tam and Chacham and joined them in eating the meal.

Chacham added, “ ‘The worst conclusion is when people think that the poorer man is the less worthy.’ (Shiras Yisrael 12th Cent) It would be sad indeed if the wealthy merchant would take those less fortunate for granted.”

Dafina

also called Schenna, Hamin(m), or Chamim

A North African Jewish Stew, usually prepared for the Shabbat afternoon meal.

INGREDIENTS

salt

2-3 sweet potatoes cut into chunks

fresh ground pepper

4 Tablespoons honey

4-6 large eggs

2 beef bones with marrow

pinch of saffron threads, crumbled

3 lbs brisket or chuck roast cut into 4 pieces

1/2 cup chopped fresh parsley

1/2-1 teaspoons turmeric

3 lbs small potatoes

1/2 teaspoon cinnamon

2 15 oz cans chickpeas (garbanzo beans), rinsed and drained

1 teaspoon allspice

4 Tablespoons extra virgin olive oil

1 Tablespoon paprika

2 large onions, chopped

4-6 cloves garlic

2 teaspoons ground cumin

1-2 tablespoon water

DIRECTIONS

Preheat oven to 225F.

Reduce the heat to medium low, and simmer for 1 hour. Skim off the foam occasionally.

Cover the pot tightly, place in the oven, and cook overnight.

May all your tales end with Shalom (peace)

Click here for more storytelling resources

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. Like us on Facebook or tweet us on Twitter

If the stories are not shared they will be lost.

Please share this story with others

Everyone in the village was excited as a very holy rabbi was coming for a short visit. The entire community was ready to greet and receive a blessing from the holy rabbi.

A wave of emotion and joy moved through the waiting crowd as the holy rabbi climbed down from his carriage. Many people called out a cheery Shalom Aleichem, while others tried to give a welcoming handshake.

Every day, a long line of people stood in front of the house where he was staying. Among them were Torah scholars who sought his help in resolving difficulties that arose in their studies, while others came to receive his blessing or advice about matters in their personal lives.

“What can we do about it then?” asked Esther Feiga, still shocked at the idea.

“Let him persevere in toiling in the study of Torah, despite his hardships, and the Holy One, blessed be He will help him,” responded the holy rabbi.

“I would love to,” said the far mer, “but I cannot. When I began filling up
your bottle of milk, I realized that I did not have enough milk from my cow.