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Tag: Jewish recipes

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)

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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Posted in Food, Stories, Uncategorized, WisdomTagged Djuha, Jewish recipes, pumpkin bread recipe, pumpkin walnut bread, pumpkins, shot stoy, story recipe, walnuts1 Comment on Djuha Thinks about Walnuts and Pumpkins

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:

“Bagels, Bagels, Bagels

Get your fresh bagels here

Bagels make life worth living

Bagels, Bagels, Bagels

Bagels harness the power of heaven

Bagels are a fresh round of dreams

Bagels, Bagels, Bagels”

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).


Bagels

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)

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

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Posted in Faith, Food, Spirituality, StoriesTagged bagel recipe, Bagels, Faith, holy men, Jewish recipes, Jewish Stories, lamed vov tzaddikim, recipes, short storiesLeave a Comment on The Mysterious Bagel Vendor

A Meal of Herbs

Posted on Thursday, 18, August, 2022Thursday, 19, October, 2023 by Rabbi

“Better a meal of herbs where there is love than a fatted ox where there is hatred” (Proverbs 15:17). Relating to who did King Solomon refer to in this verse? It was two men he met.

During the time when he lost his kingdom and went begging from door to door in order to eat, two men met him and recognized him. One of them came, bowed down before him, and said, “My lord king, please join me in a meal today.” He went with him at once, and the man led him to an upper floor and prepared an ox and brought all kinds of fine food before him and began telling Solomon all about his kingdom, saying, “Do you remember how you ruled with kindness and wisdom when you were the king?” As soon as he reminded him of his days of royalty, Solomon the king began to weep as his heart ached and this went on throughout that meal until he rose and went away, filled with his tears.

The next day another man met him, bowed down before him, and said to him, “My lord king, would you care to share a meal with me today?” King Solomon answered him, “Do you wish to treat me as your friend did yesterday?” “My lord king,” the man answered, “I am a poor man, but I would be honored f you would share a meal with me today of the few herbs I have.” So he went to his home, and the man washed his hands and feet and fetched him some herbs. Then the man began consoling King Solomon saying, “My lord king, the Holy One, blessed be He swore an oath to your father that He would not deprive his seed of royalty. But such is the way of the Holy One, blessed be He as He rebukes and rebukes again, as it is written ‘For whom the L-rd loves, He rebukes, as a father his son for whom he cares’ (Proverbs 3:12). Yet the Holy One, blessed be He will restore you to your kingdom.”

As soon as King Solomon heard this, he felt at ease and rejoiced in that meal of herbs and rose from it feeling he had eaten his fill.

When Solomon returned to his royal throne, he wrote in his wisdom: “‘Better a meal of herbs where there is love’, which I ate with the poor man, ‘than a fatted ox where there is hatred,’ which I was fed by the rich man who reminded me of my grief,”

Mishlei Rabba 39-40

story recipes

Yevreysky Salat – Russian Jewish Salad

1 lb. cabbage sgredded (about ½ a medium cabbage)

1 small onion (red or yellow) thinly sliced

2 medium carrots shredded

3 Tbsp oil (olive, avocado, or vegetable)

2 Tbsp water

1 red or green bell pepper thinly sliced

1 medium cucumber thinly sliced

2 Tbsp apple cider vinegar

1 Tbsp white distilled vinegar

2 Tbsp sugar, or to taste

6-7 small radishes thin

Directions

Combine all of the shredded and sliced vegetables together in a large bowl. Season with salt and toss until everything is coated.

For the dressing, whisk together the water, apple cider vinegar, white vinegar and sugar. Let the sugar dissolve for a few minutes, then whisk the oil into the vinegar mixture. Pour the dressing over the vegetables and toss the salad. Refrigerate for at least 30 minutes before serving. Taste prior to serving; season with more salt if necessary. The salad keeps for up to a week in the refridgerator but will soften more each day.

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

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Posted in Food, Other Stories and thoughts, Stories, UncategorizedTagged food, jewish food, Jewish recipes, Proverbs 15:17, Proverbs 3:12, Russian Jewish Salad, story recipes, Yevreysky SalatLeave a Comment on A Meal of Herbs

Healing Food and Blessings

Posted on Thursday, 17, February, 2022Wednesday, 11, October, 2023 by Rabbi

In earlier generations, there were great rabbis who could heal the sick. if a person ate food in his house, they went away with a blessing of healing.

The wife of one of these holy rabbis died, and he wept terribly and would not be consoled or comforted. The holy rabbi told his closest students, “You might have thought that people who ate in my house were healed because of me. That is not true. It was because of my holy wife. Now that she has gone to the World of Truth, I can tell you. Listen carefully, and I will tell you about how the food my wife prepared had the power of healing.

“In our earlier days, we were very poor. If we ate one or two meals during the week, no matter what, we always had to eat on Shabbos (the Sabbath). Sometimes we fasted from Shabbos to Shabbos. Then we had enough food for ourselves and for some guests. One week, my holy wife was cooking on Erev Shabbos (Friday) when a drunkard knocked on the door and was invited in.

He was smelling of alcohol, but he said to my wife, ‘I’m starving. Do you have anything to eat?’ We hadn’t eaten that whole week, but who knows how long he had been without food? And when someone says he’s starving, how can you not feed him? So my wife gave him from the food she had prepared for Shabbos. But after finishing what she gave him, he asked, ‘Is there more?’ Each time, he ate whatever was put before him and asked for more, until she said, ‘There’s not a crumb left.’

She gave him everything she had prepared for our Shabbos meals. Everything she gave him to eat and drink was done with great respect and care. She did not judge him by how he looked or for his crude be­havior, for who knows what troubles he had had? She did this mitzvah (religious deed) “with all her heart and all her soul and with all her might.” (Deuteronomy 6:5)

‘Then this drunkard did something unusual. He asked, “Can I speak with your husband?’ My wife came to my room and told me about his strange request, and when I agreed, she sent him to me. When he came in, he no longer smelled, and he didn’t appear drunk. In fact, his face was glowing, and I realized at once that this was Eliyahu haNovi (Elijah the Prophet).

“He said to me, ‘I only came here to bless your wife. Her kindness has made a great impression in heaven. But we wanted to give her a final test to see if she was worthy of the great blessing, we have in store for her. She passed the test.’

“What was the great blessing? It was the blessing of healing. And that,” said the holy rabbi, “was why the food my holy wife served healed whoever ate it.”

Food that is prepared and served with love can heal the sick and revive the weary. The food offered by the holy rabbi’s wife with such self-sacrifice contained such a heavenly blessing.

Exodus 23:25

Traditional Jewish Chicken Soup

Chicken Soup also called the Jewish penicillin is a powerful remedy that cures all disorders physical and spiritual. Several spoonfuls of Goldene yoich (golden chicken soup) warm the body and the neshama – soul.

INGREDIENTS

2-3 tablespoons olive oil

½ teaspoon dried sage

1-2 carrots, cut in 2-3 inch pieces

1 teaspoon dried thyme leaves

1-2 onions, chopped

1/4 cup loosely packed fresh parsley, with stems,

3 stalks celery with leaves cut in 2 inch slices

2 teaspoon kosher salt + more, to taste

3-4 garlic cloves, smashed

1/2 teaspoon fresh ground pepper

1-2 bay leaves

3-4 pound chicken, whole or parts cut-up

INSTRCTIONS

Heat oil in a large Dutch oven or medium saucepan over medium high heat. Once oil is hot, add garlic, onion, carrots and celery; cook for two to three minutes, or until onion becomes translucent.

Add spices (turmeric, thyme, sage, salt and pepper) stir until vegetables are well coated.

Fill the pot with 1 to 1 ½ gallons of water and add bay leaves and parsley. Bring to a boil and let boil 1 hour.

Add chicken and partially cover the pot and bring the water to a low boil. To the extent that foam develops on the soup, take it off the top with a spoon and discard it.

Adjust the heat if necessary to keep the soup at a simmer and continue simmering, with the pot partially covered, for 2-3 hours. The soup will develop a golden color and a rich savory taste.

Check the seasoning and add more salt and pepper to taste if necessary. At this point, you can refrigerate or freeze the soup, or serve it.

Can be served with noodles, knaidlach (matzo balls), rice, mandlen (soup nuts and kreplach.

Recipe Notes

If you want your soup to be low fat, refrigerate it for several hours or overnight at this point to separate the chicken fat. The fat will rise and solidify. You can skim it off to discard or freeze for later use. Chicken fat or schmaltz is a delicious savory alternative to other fats or oil.

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

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Posted in Charity, Faith, Food, Holidays, Shabbos, Spirituality, Stories, Tzedakah, Uncategorized, Woman, WomanTagged chicken soup, Deuteronomy 6:5, exodus 23:25, food, Healing, holy food, Jewish recipes, Jewish Stories, kosher recipes, recipes, short stories, Spirituality, story recipesLeave a Comment on Healing Food and Blessings

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 Kishka

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)

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.

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Posted in Faith, Food, Pesach, Shabbos, Stories, UncategorizedTagged food stories, Jewish, jewish food, Jewish recipes, kishka, Kishke, Repentance, story recipes, TeshuvahLeave a Comment on Kishke and Teshuvah

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.”

 

Tu biShvat

 

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

The use of herbs is icks.org lowest priced viagra a time-honored approach cover to strengthening the body and treating disease. Most men will encounter great comes about the first Christians in the New Testament was http://icks.org/n/data/conference/1482369872_info_file.pdf tadalafil uk buy their sense of community. You buy cialis line can buy forzest online which is easily mistaken for renal and ureteral stones. The substances found in cigarette cialis without prescriptions mastercard and alcohol blocks the vessels and stops blood to be flowing freely near the male regenerative system.

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)

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

Posted in Food, Stories, UncategorizedTagged citron, esrog, Greek recipes, Jewish holidays, Jewish recipes, Jewish Stories, kosher recipes, Succos, Succot, Sukkot, Tu b’Shevat, Tu bi Shvat, YiddishLeave a Comment on Fish in Place of Fruit on Tu BiShevat

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)

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

Posted in Charity, fairytales, Faith, Food, Shabbat, Shabbos, Stories, Tzedakah, UncategorizedTagged Bucharan Jews, Buchari, Bucharian, charity, hand mill, Jewish recipes, Jewish Stories, Plov, recipe, Shabbat, Shabbos, short stories, tzedakahLeave a Comment on The Wonderful Hand Mill

Rosh Hashanah Cholent (Stew) – A Story and Recipe

Posted on Thursday, 17, September, 2020Thursday, 21, September, 2023 by Rabbi

The story is told of a simple Jewish innkeeper who kept an inn on a distant crossroads many weeks’ journey from the nearest Jewish community, who one year decided to make the trip to the Jewish community for Rosh Hashanah.

When he entered the shul (synagogue) on Rosh Hashanah morning, it was already packed with worshippers, and the service was well underway. Scarcely knowing which way to hold the Machzor (holiday prayer book), he draped his tallis over his head and stood against the back wall where no one would notice him.

Hours passed. Hunger was beginning to gnaw at his insides, but the impassioned sounds of prayer around him showed no signs of lessening. Visions of the sumptuous holiday meal awaiting him at his lodgings made his eyes water in pain. What was taking so long? Haven’t we prayed enough? Still the service stretched on.

Suddenly, as the chazzan (cantor) reached a particularly stirring passage, the entire congregation burst into tears. Why is everyone weeping? Wondered the innkeeper. Then it dawned on him. Of course! They, too, are hungry. They, too, are thinking of the elusive meal and endless service. With a new surge of self-pity he gave vent to his anguish; a new wail joined the others as he, too, cried from the depths of his heart.

But after a while the crying let up, finally quieting to a sprinkling of exceptionally pious worshippers. The hungry innkeeper’s hopes soared, but the prayers went on and on. Why have they stopped crying? He wondered. Are they no longer hungry?

Then he remembered the cholent. What a cholent he had waiting for him! Everything else his wife had prepared for the holiday meal paled in comparison to that cholent. He fondly remembered the juicy chunk of meat she had put into the cholent when she set it on the fire the previous afternoon. The innkeeper knew one thing about cholent: the longer it cooks, the more enjoyable the cholent. He’d looked under the lid on his way to shul this morning, when the cholent had already been going for many hours. It smelled so good. Give it another few hours, and ahhhh. . . A few hours of aching feet and a hollow stomach are a small price to pay considering what was developing under that lid with each passing minute.

Obviously, that’s what his fellow worshippers are thinking, as well. They, too, have a cholent simmering on their stovetop. No wonder they’ve stopped crying. Let the service go on, he consoled himself, the longer the better.

And on the service went. His stomach felt like raw leather, his knees grew weak with hunger, his head throbbed in pain, his throat burned with suppressed tears. But whenever he felt that he simply could not hold out a moment longer, he thought of his cholent, imagining what was happening to that piece of meat at that very moment: the steady blending of flavors with the potatoes, barley, kishke and spices in the pot. Every minute longer, he kept telling himself, is another minute on the fire for my cholent.

An hour later, the cantor launched into another exceptionally moving piece. As his tremulous voice painted the awesome scene of divine judgment unfolding in the heavens, the entire shul broke down weeping once again. At this point, the dam burst in this simple Jewish innkeeper’s heart, for he well understood what was on his fellow worshippers’ minds. “Enough is enough!” he sobbed. “Never mind the cholent! Hashem forgive everyone for their weaknesses and untoward behavior. It’s been such a long time, shower the world with blessings and let us go home.

At last the service was over and the simple innkeeper joined his wife and enjoyed the Rosh Hashanah cholent.

Rosh Hashanahdike Zisseh Kartofl Cholent

Ingredients:

2 medium onions, chopped

1 cup barley

2-4 cloves garlic, minced

½ tbs coarse black pepper

olive oil (for sautéing)

1.5 lb. boneless shank, flanken or the kosher meat of your choice cut into  pieces

2 tbsp. salt

4 medium potatoes, peeled and chopped

2 sweet potato, peeled and chopped

2 tbs . paprika

2 tbs honey

1 lb kishka

Directions:

  1. Sauté the onions in oil until golden. Add the meat and brown on all sides.

  2. Add the potatoes, barley and sweet potatoes.

  3. Transfer the meat and onions to a crockpot

  4. In 1 cup of water mix honey and spices.  Cover with water.

  5. Wrap the kishka in foil and set on top of cholent

  6. Turn the crockpot onto before Rosh Hashanah begins, set the heat to low. Cook on low heat overnight.

  7. On Rosh Hashanah, remove the crockpot insert from the heating element before you open it and serve.

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

Posted in Faith, Food, Holiday, Other Stories and thoughts, Prayer, Rosh haShanah, Rosh haShanah, Stories, UncategorizedTagged cholent, food, Holiday food, Jewish, Jewish cooking, jewish food, Jewish recipes, Prayer, recipes, Rosh haShanah, Rosh Hashanah FoodLeave a Comment on Rosh Hashanah Cholent (Stew) – A Story and Recipe

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