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…”

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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