Once in the Holy Land a man named Tamir lived in a house that stood on the road to Jerusalem. The house was made of stone, because Tamir loved all growing things and did not want to damage the trees in the forest.

One year, in honor of Chamishah Asar b’Shevat, Tamir planted a date palm in his garden. The years passed, and the tree grew so tall that it cast a delightful shade all about it. Tamir put a table and wooden benches under the tree. Whenever someone passed his house on the way to Jerusalem, Tamir invited him to rest under the tree and offered them food and drink. The tree was very similar to the ancient eishel which invited travelers to Achila (“eat”), Shtiya (“drink”), and L’vaya (escort).

After each guest had eaten, he would pay Tamir for the meal. When the guest was not looking, the righteous man put the money back into the traveler’s sack. When the guests left, the birds came down from the tree and ate the crumbs that remained on the table.

One day an old and ancient man came down the road, and Tamir invited him to rest and dine. When the meal was finished the old and ancient man left money on the table for the food. Out of the corner of his eye, he noticed that his kind host slipped it back into his sack. The old and ancient man was very moved. He said to Tamir, “Because of your kindness you will be blessed. No matter where you and your chil­dren may be, you shall always eat the fruit of your date tree under which travelers enjoy your hos­pitality.”

It takes a long time for a date tree to bear fruit, but at last, the first dates appeared. No sooner did Tamir and his children sit at the table to eat the dates, than the thunder of horses’ hooves was heard in the distance. Tamir ran out to the road. An army of invaders was storming towards Jerusalem. Tamir and his children, as well as thousands of other Israelites, were taken captive by the conquerors.

As the commander of the invading army was returning from Jerusalem to his own land, he passed Tamir’s house and saw the beautiful date tree. The king dismounted from his horse, plucked one of the dates, and ate it. He swallowed too quickly, and the pit stuck in his throat. The soldiers quickly bore their king to their own city where the doctors removed the pit and threw it out of the window.

The date pit took root and slowly grew. As it happened, Tamir’s children, now in exile, came to live in the house next to that very date tree. Each year, on Tu Bi-Shevat, they enjoyed the fruit of the tree, just as the stranger had foretold.

Tamir’s grandchildren left the land of the conquering king and went to other countries to live. Each took with him fruit of the date tree to plant beside his new home. Wherever their descendants settled, they continued to eat the fruit of the date tree.

The story was handed down from generation to generation. And when Jewish children ate dates on Tu Bi-Shevat, their parents often said to them, “Who knows? Perhaps you are one of Tamir’s descendants.”

Moroccan Chicken with Honey, Dates and Olives

INGREDIENTS

1 large orange, thinly sliced		½ teaspoon cinnamon
6 large or 8 small bone-in, skin-on chicken thighs or one chicken, cut into 8 pieces		¼ cup olive oil
6 tablespoons chopped fresh parsley		½ cup red wine
8 garlic cloves, finely chopped		¼ cup balsamic vinegar or red wine vinegar
1 ½ teaspoons ground cumin, divided		2 tablespoons honey
½ teaspoon ginger		20 whole pitted dates
1 teaspoon paprika		10 large pitted green olives
¼ teaspoon turmeric

DIRECTIONS

Arrange orange slices in the bottom of a 9×13-inch baking dish. Place chicken on top in an even layer.

Mix 4 tablespoons fresh parsley, chopped garlic and spices in a bowl. Rub mixture all over chicken.

Whisk red wine, oil, vinegar and honey in a small bowl. Pour over chicken. Tuck dates and olives between chicken pieces. Season with salt and pepper. Cover and refrigerate at least 12 hours or overnight, turning once.

Preheat the oven to 375°F. Cook for about 40 minute, basting occasionally. Transfer chicken, dates and olives to platter and pour pan juices into a heavy small saucepan. Add remaining ¼ tsp. cumin and boil until reduced to ½ cup, whisking frequently, about 5 minutes. Season with salt and pepper. Spoon some sauce over chicken. Sprinkle the remaining 2 tablespoons chopped parsley. Serve, with sauce on side.

Almond Date Truffles

INGREDIENTS

1 cup dates		2 tbsp. chocolate chips
1 cup almonds		1-2 tbsp. honey

DIRECTIONS

Put all ingredients in a food processor and pulse until combined.

Remove dough and roll into balls.

Refrigerate until ready to eat.

May all your tales end with Shalom (peace)

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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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