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An Egg and Tzedakah – Charity

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

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

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

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

Chibbur Ma’assiyos 6-7

Kosher Recipes

HUEVOS HAMINADOS

(Sephardic Eggs)

 

INGREDIENTS

1 dozen eggs

1 -2 garlic clove, chopped (optional)

1 teaspoon pepper

1 teaspoon vegetable oil

1 tablespoon kosher salt

1 teaspoon vinegar

5-6 yellow onion skins, the outer layers (the more, the better!)

Sliced onions (from the skinned ones)

DIRECTIONS

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

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

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

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

May all your tales end with Shalom (peace)

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 Charity, Faith, Food, Spirituality, Stories, UncategorizedTagged charity, Egg, hard boiled egg, Jewish recipe, Jewish Stories, recipe, Sephardi, Short story, story recipe, tzedakahLeave a Comment on An Egg and Tzedakah – Charity

A Pot of Soup and the Yetzer Hara

Posted on Thursday, 3, February, 2022Tuesday, 20, September, 2022 by Rabbi

There was an innkeeper who cooked meals for all her guests. Inevitably she ended up preparing food for all the laborers of the town as well, who flocked to her dining room to feast to their hearts’ content. She served food that was simple yet satisfying, and most importantly, very reasonably priced.

One day, the innkeeper prepared a large pot of soup. As meal­time drew nearer, she went to check on the food to determine whether or not it was ready to be served. As she made her way towards the pot, a foul odor filled her nostrils.

She quickly ascertained that the ingredients she had used to pre­pare the broth must have been slightly spoiled, and this was indeed the cause of the terrible smell. She was now faced with a problem: Mealtime was rapidly approaching — what would she serve her guests?

What could she do?

She took fragrant spices and sprinkled them generously into the steamy pot; it was not long before the smell of the spices overpow­ered the foul odor.

She served the soup to the laborers, and they ate heartily.

“This soup is wonderful!” exclaimed one of the laborers. “It truly smells like Gan Eden!”

Sitting next to him was a traveler with a sensitive palate who said, “You are mistaken.” “The food is completely spoiled; the smell is coming from spices that hide the foul stench…”

The yetzer hara tries to persuade a person to sin. The sin, however, emits a putrid odor, and the soul immediately perceives the trick and attempts to flee. But the yetzer hara clothes the wicked deed in a guise of tempta­tion and appeal to conceal the foul stench.

The more putrid the odor, the more spices the yetzer hara deceitfully adds…

A person must arrive at the realization that the “food” is spoiled and that they must push it away with both hands!

Story Recipe Moroccan

 

Harira – Spiced Moroccan Vegetable Soup

A Muslim staple to break the daily fast of Ramadan, it has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur, Tisha b’Av and other fast days. Although many cooks make this with meat, this is a pareve recipe.

Ingredients

4 tablespoons olive oil

1 bunch parsley, chopped, divided

1-2 large onion, diced (about 2 cups)

1 (15-ounce) can tomatoes, crushed, or 2 cups tomato sauce

3 stalks celery, diced (about 1 1/2 cups)

7 cups broth or water

3 large carrots, peeled and cut in rounds

1 cup dried chickpeas, soaked overnight and cooked or 1 (15-ounce) can chickpeas, drained

1/2 teaspoon ground turmeric

1 cup green lentils

1 teaspoon ground cumin

1 teaspoon coarse ground black pepper

1 Teaspoon Zahtar

2 tablespoons all-purpose unbleached flour

1/2 to 1 teaspoon dried red pepper flakes

1 large egg

Juice of 2 lemons (about 1/4 cup)

Salt to taste

Directions

Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, chile flakes, 1 teaspoon of salt, 1 cup of the parsley and tomatoes

In a large stock pot add the broth or water and bring to a boil.

If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 45 minutes more.

or

If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.

Whisk the flour, egg, and lemon juice into 2 cups of water. Stir into the soup. Simmer the soup about 45 minutes to 1 1/2 hours more 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

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Posted in Faith, Food, Spirituality, Stories, Uncategorized, Woman, WomanTagged Evil Inclination, Jewish, Moroccan recipe, morocco, recipe, Short story, soup, story recipe, Yetzer haraLeave a Comment on A Pot of Soup and the Yetzer Hara

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)

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, StoriesTagged cholev yisrael, food, jewish food, Kosher, Mediterranean beverage, Mediterranean food, recipe, Sahlab, sahlebLeave a Comment on A Special Drink for a Special Time

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

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, Holidays, Shabbat, Shabbos, Stories, Tzedakah, UncategorizedTagged barley, charity, food story, mushroom barley soup, mushrooms, recipe, Shabbat, Shabbos, soup, story recipe, tzedakahLeave a Comment on Soup for the Poor

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)

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, Shabbat, Shabbos, Shabbos, Stories, UncategorizedTagged jewish food, Jewish recipe, Jewish Stories, kosher food, kosher recipe, marital relations, peace in the home, Potato kugel, recipe, shalom bayis, Shalom Bayit, short storiesLeave a Comment on The Blessed Shalom Bayis Kugel

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

A Bundle of Greens

Posted on Friday, 25, December, 2020Tuesday, 30, January, 2024 by Rabbi

Mottel the Vassertreyger was a simple man who was not well versed in Torah and didn’t know the meaning of most of his daily prayers, but he always prayed with the minyan (prayer quorum) and was careful to respond to all the prayers repeated by the prayer leader. He never talked about worldly matters in the shul (synagogue), and he always respected and honored Torah scholars and rabbis.

Mottel the Vassertreyger worked hard and managed to make a decent living. He had four steady customers who were wealthy merchants who paid him very well for his services.

One day, maggid (spiritual storyteller) came to the village. The maggid met with many of the village laborers and told them Jewish stories of faith. He would also speak to them about how much the Holy One, blessed be He was pleased with the sincere prayers and simple faith of ordinary Jewish people.

Mottel the Vassertreyger was guiding his wagon with its full barrel of water through the center of town, when he spotted his friend Yankel Tsushtelnvaser along with some other men, gathered around a simply dressed traveler and listening carefully to catch his every word.

His interest sparked, Mottel the Vassertreyger went over to join the circle of listeners. The maggid told a story of a wealthy man who lived in the days when the Beis haMikdash (Holy Temple) in Jerusalem still stood.

“A wealthy man was taking a fattened ox to the Beis haMikdash for a sacrifice. It was a huge animal, and when it decided, for reasons of its own, to stop still in its tracks, nobody was able to convince it to walk further towards their destination. No amount of pushing and prodding could make that animal budge.

“A poor man who was on his way home was watching the scene. In his hand was a bunch of freshly picked greens. These he now held to the muzzle of the ox, and when the animal began to nibble, he drew them away and, in this way, led the animal to its destination at the Holy Beis haMikdash.

“That night the owner of the ox had a dream. In his dream he heard a voice which called out, ‘The sacrifice of the poor man, who gave up the bundle of greens he was bringing to his poor family, was a more desirable sacrifice than your fattened ox.’

“The wealthy man brought a large fattened ox for a burnt-offering. He was so joyful at being able to bring such an animal that he also brought a lamb for a peace-offering and made a huge feast for his family and friends. He also distributed the gifts to the community. His joy was so intense that he held back nothing. The poor man, on the other hand, had only a bunch of greens to bring home for his family. What were his few stalks compared to the fattened animal of the wealthy man?

“Nevertheless,” concluded the maggid, “The Holy One, blessed be He desires the heart. Any mitzvah a person may do, whether great or small, simple or difficult, is judged by how it is performed. A mitzvah done with great joy and purity of heart, is very precious to Hashem. G‑d cries out to the angels, ‘Look at the mitzvah my children have done!’ G‑d, from His place in the heavens, saw that although the wealthy man had offered much, the poor man had offered much more.”

Mottel the Vassertreyger’s mind knew no rest. How he longed to be able to do a mitzvah like the poor man in the story, with pure intention and a joyful overflowing heart! The weeks passed and still Mottel the Vassertreyger knew no peace, as his heart ached with the desire to be able to do such a mitzvah.

One day, as Mottel the Vassertreyger was delivering water to one of his wealthy customers, he had an idea, an idea so perfect that his whole being became flushed with a great sense of pleasure and relief. Mottel the Vassertreyger’s four wealthy customers provided him with half of his livelihood, since they paid him far more than the going rate for a barrel of water. On the other hand, his friend Reb Zalman Dov supplied the town’s four shuls (synagogues), which paid him half-price for their water. “I can exchange four of my customers for four of his,” thought Mottel the Vassertreyger. “Four wealthy homes for four shuls (synagogues).” He was anxious to serve G‑d by providing the water that the people would wash their hands with. Certainly, the mitzvah was of more value than the profits he would give up.

He went home and told his wife about the story he heard from the visiting storyteller, and how doing a mitzvah with joy is like bringing a sacrifice in the Holy Beis haMikdash, even though it no longer stands. His wife readily agreed to the idea, as did Reb Zalman Dov, who sorely needed the extra income. The deal was struck and the exchange of customers was made. No one but Mottel the Vassertreyger and his wife knew what had happened, and they were overjoyed at the prospects for their new “business.” There were days when Mottel the Vassertreyger’s wife went to the river to participate in the mitzvah of drawing the water for the synagogues. As they hauled the water, they would concentrate on the mitzvah of preparing the water for the congregants to wash their hands with before prayers, and their joy was boundless. For they understood that G‑d desires the heart.

Walnut Spinach Salad

Walnut Spinach Salad

 

Ingredients

8 cups baby spinach, washed and dried

4 tablespoons balsamic vinegar

1 to 2 tablespoons sugar

1 cup walnuts, coarsely chopped

1/2 cup mayonnaise

Freshly ground black pepper, for garnish

Directions

      • In a large bowl, combine spinach with onions and walnuts.

      • Place mayonnaise, balsamic and sugar in a food processor and pulse 3 or 4 times; alternatively, whisk together by hand. Process or whisk until smooth and creamy.

      • Pour dressing over salad and toss well to coat. Serve immediately and garnish with freshly ground black pepper

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 Charity, Derech Eretz, Faith, Food, Stories, UncategorizedTagged divine service, food, Greens, recipe, sacrifice, salad, spinach, Spirituality, story recipe, walnut spinach salad, walnutsLeave a Comment on A Bundle of Greens

The Hole and Politics of the Bagel

Posted on Wednesday, 4, November, 2020Tuesday, 20, September, 2022 by Rabbi

A young boy sat in class as the teacher was droning on about some obscure point in the Torah. The boy, out of boredom, began to daydream. Suddenly he heard the loud voice of the teacher as he asked the distracted student, “What becomes of the hole in a bagel, when one has eaten the bagel?”

This riddle, which seemed to be very hard to solve, stuck in the boy’s head. The boy tried to find an answer to the question, day and night. The boy often bought a bagel, took a bite out of it, and immediately replaced the bitten-out piece with his hand, so that the hole should not escape. Yet every time the boy had eaten up the bagel, the hole had somehow always disappeared. This frustrated the boy for a long time. The boy was so preoccupied by the question that he thought about it during prayers and at lessons.

At home, too, everyone noticed that the boy had lost his appetite, he ate nothing but bagels — bagels for breakfast, bagels for lunch, bagels for dinner, bagels all day long. They noticed that he ate the bagels with strange gestures and contortions of his mouth and my hands.

One day the boy gathered up all of his courage, and asked the teacher, in the middle of a Torah lesson:

“Nu, when one has eaten a bagel, what happens to the hole?”

“Why don’t you see the most obvious,” answered the teacher, “what is a hole in a bagel? Just nothing at all! A bit of emptiness! It’s nothing with the bagel and nothing without the bagel!”

Many years passed since then, and still the boy has not been able to satisfy himself as to what is the object of a hole in a bagel. As a young man he wondered if one could have bagels without holes. One lives and learns.

One day on his way to work, he saw in the window of a bakery, bagels without holes. He asked the baker about these bagels, and heard a most interesting history, which shows how difficult it is to get people to accept anything new, and what sacrifices it costs to introduce the smallest reform.

The baker explained:

A baker in a far off city took it into his head to make straight bagels, in the shape of breadsticks. This change from what was widely accepted cost him dearly. All the other bakers in that city immediately made a loud protest and organized a boycott of his bakery.

They argued: “Our fathers’ fathers baked bagels with holes, the whole world eats bagels with holes, and here comes a bold new thinker who upsets the order of the universe, and bakes bagels without holes! Have you ever heard of such disrespect? It’s just not right! If a person like this is allowed to go on, he will make an end of everything: today it’s bagels without holes, tomorrow it will be holes without bagels! Such a thing has never been known before!”

Because of the hole in a bagel, a storm broke out in that city that grew presently into such noise and violence.

The different leaders of the community joined in the conflict. Now the city was divided.

The Straight Bagel Party declared that a hole and a bagel constituted together a private affair, like religion, and that everyone had a right to bake bagels as he thought best, and according to his conscience.

The other side, the Pro-Hole Bagel party maintained, that to sell bagels without holes was against the constitution, to which the Straight Bagel Party replied that the constitution should be altered, as being too ancient, and contrary to the spirit of the times.

At this the Pro-Hole Bagel Party raised an uproar, crying that the rules could not be altered, because they were Toras-Lokshen and every letter, every stroke, every dot was a law in itself!

The media in the city felt they were obliged to report daily accounts of the meetings that were held to discuss the hole in a bagel, and the media also took sides, and fiercely reported on the subject. The quarrel spread throughout the city, until everyone was strongly divided into two parties, the Pro-Hole Bagel party and the Straight Bagel party.

Children rose against their parents, wives against their husbands, friends severed their ties with friends, families were broken up, and still the battle rages — and all on account of the hole in a bagel!

Now they’re fighting over toppings – poppy seeds, onion, sesame seeds, garlic or just a little of everything.

Bagel Politics

Bagels From Scratch

8 cups flour

1 tablespoon salt

2-3 tablespoons sugar

1 tablespoon yeast

2 cups lukewarm potato water

1 cup oil

4 eggs, slightly beaten

2-3 tablespoons honey

2 quarts boiling water

Bagel toppings (onion, poppy seeds, garlic, sesame seeds)

Directions

  • Sift together dry ingredients into a large mixing bowl.

  • Proof yeast in one third of the potato water and 2-3 tablespoons of sugar (Potato water is water in which peeled potatoes have cooked). Plain water may be used, but it is not as good.

  • Add to the dry ingredients.

  • Add oil to the remaining potato water and stir into the flour mixture.

  • Add eggs and stir briskly to form a ball of dough.

  • Knead on a lightly floured board for 10 minutes. This must be a firm dough; add more flour if necessary.

  • Return to the bowl, smooth side up. Cover with a tea towel and let rise at room temperature until the dough rises to about 1 ½ its size.

  • Knead again on a lightly floured board until smooth and elastic (as for rolls).

  • Pinch off pieces of dough and roll between the palms to form ropes about 6 inches long and ¾ inch wide. Pinch the ends together firmly to make a doughnut shape.

  • Add honey to boiling water. Drop bagels into the water one at a time.

  • As they come to the surface, turn them over. Boil 1 minute longer on the second side.

  • Place on a greased cookie sheet and bake at 450 degrees until the crust is golden brown and crisp 10 to 15 minutes).

  • Bagels may be sprinkled with poppy seed or sesame seed before baking, if desired.

  • Makes about 30.

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 Bagel, bagel recipe, Jewish recipe, politics, recipe, Short storyLeave a Comment on The Hole and Politics of the Bagel

A Jewish Meal Heals – Kol K’voda Bas Melech P’nima

Posted on Thursday, 22, October, 2020Thursday, 30, November, 2023 by Rabbi

There was a time when little changed. People grew up in the same communities as their parents, knew the same people their whole lives, did the same work, ate the same food, and heard the same languages as their parents and grandparents. Today with all the technology (computers, tablets and cellular telephones) people are constantly meeting new people, hearing new philosophies and different ideas, and challenging religious and societal values. Young people today refuse to look at yesterday.

Jewish beliefs, customs and traditions have been changed by the rapid pace of today’s society. New ideas and new philosophies have clashed with ancient Jewish beliefs and customs. The foods of our past are prepackaged, our traditions are a vague memory, the teachings and beliefs have been left as archaic and outdated, and the stories are forgotten.

Why are so many people touched by a traditional Jewish meal? The food has a special taste that can only be found in the Jewish kitchen prepared with tenderness. Around the table people sit and speak of prayer, Torah and customs, and at times the old melodies stir the yearnings for something long forgotten. The stories touch the heart and soul of everyone around the table.

If being Jewish is merely a religion, a combination of prayers, rituals and customs, it will wither. If is a way of life, then it can flourish and lead to growth. Jewish people have a long history of different traditions, food, rituals, prayers and stories from all over the world, but one idea endures: Judaism is a dialogue, not a human monologue addressed to an indifferent universe.

We are all bound by the mitzvahs of relationships to the Holy One, blessed be He, to other human beings, and especially to all that G-d has created. As people gather and share a meal all these relationships come together and a holy atmosphere is created. In each generation, the ancient and blessed conversation—the dialogue that is Judaism—continues.

==========

It is told of a Jewish woman who carefully prepared food for each meal for Shabbos and Yom Tov with such holiness that if you ate the food she cooked, you left the table healed.

“In our earlier days, people would carefully plan for the special meals in such a way that they would have enough food for themselves and for some guests on Shabbos and Yom Tov. One week, a holy woman was cooking on Friday for Shabbos (the Sabbath) when a drunkard knocked on the door and was invited in. He was smelling of alcohol, but he said to the woman, ‘I’m starving. Do you have anything to eat? Who knew how long he had been without food? Besides, when someone says he’s starving, how can you not feed him? So she gave him from the food she’d prepared for all the Shabbos meals. 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 every¬thing she had prepared for all the Shabbos meals. She gave him everything gently and respectfully, because she was doing a great mitzvah (a good deed). She didn’t judge him by how he looked or for his crude be-havior, for who knows what troubles he had had?

“Then this drunkard did something unusual. He asked, ‘Can I speak with your husband?’ The woman went and spoke to her husband and told him about the drunkard’s request. The husband agreed to see him. When he came in, he no longer smelled, and he didn’t appear drunk. In fact, his face was glowing, and the husband realized at once that this was Eliyahu haNovi (Elijah the Prophet).

He explained, “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 one may ask? It was the blessing of healing. That is why the food the holy woman prepared and served healed whoever ate it.”

Food that is prepared and served with love can heal the sick and revive the weary. The holy woman’s food, offered with such self-sacrifice, contained a heavenly blessing. This quality is not unique to this tzaddekes (holy woman).

There are other stories in which the healing powers of a holy woman come through the food she serves. And many women who prepare and serve food to their family put in their healing love as a main ingredient.

The holiness of Jewish women is hidden within their daily actions in cooking, giving tzedakah (acts of charity) and many ither mitzvahs. King David reminded us when he wrote, “kol k’voda bas melech p’nima, “(all the glory of a princess is within. (Psalm 45:14).”

Holy Women

Shabbosdike Stuffed Chicken Quarters

2-3 lbs Chicken quarters

1 stalk celery chopped

1 egg

1/8 tsp pepper

1 Cup Water or broth

1 Cup Farfel

1 sm to med onion finely chopped

2 Tbs oil or shmaltz

½ tsp salt

1 tsp garlic powder

1 tsp Thyme

2 tsp Parsley

1 tsp Rosemary

½ tsp Paprika

½ tsp Sage

Spices for Chicken

  • Preheat oven 350 degrees

  • Sauté onion and celery in oil or

  • Add spices and cook a few minutes longer

  • Stir in farfel

  • Beat egg with water or broth

  • Add to farfel

  • Let stuffing rest for 5 to 15 minutes

  • Loosen skin on the chicken

  • Spoon the stuffing under the skin and return the skin to its original position

  • Put in pan – skin side up

  • Brush with oil and season to taste

  • Bake covered 30 minutes

  • Remove cover and bake until skin is golden brown (30 to 45 minutes)

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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If the stories are not shared they will be lost.

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This story recipe and others can be found in the Once Upon a Recipe cookbook, We are pleased to announce that 18 (Chai – the magic number of Life) of the story recipes have been collected into the Once Upon a Recipe cookbook. If you are interested in obtaining a copy of this unique cookbook, contact us projectshalom1@aol.com

Posted in Food, Shabbat, Shabbos, Shabbos, Stories, Tzedakah, Uncategorized, Woman, WomanTagged charity, food, Psalm 45:14, recipe, Shabbat, Shabbos, Short story, tzedakkahLeave a Comment on A Jewish Meal Heals – Kol K’voda Bas Melech P’nima

The Bloodless Challah and a Bread Machine Challah Recipe

Posted on Thursday, 13, August, 2020Tuesday, 20, September, 2022 by Rabbi

The holy rabbi kept an open house. All travelers were welcome. No one in need was ever turned away. One Friday, a non-Jewish beggar came in and asked for a piece of bread. The holy rabbi’s wife had only whole challahs in the house at that moment – challah that she had just baked l’koved Shabbos (in honor of Shabbos). She did not want to cut into one of these special challahs, but her husband urged, “Cut the challah, blood won’t come from it.”

The holy rabbi kept an open house. All travelers were welcome. No one in need was ever turned away. One Friday, a non-Jewish beggar came in and asked for a piece of bread. The holy rabbi’s wife had only whole challahs in the house at that moment – challah that she had just baked l’koved Shabbos (in honor of Shabbos). She did not want to cut into one of these special challahs, but her husband urged, “Cut the challah, blood won’t come from it.”

She did as her husband asked, and gave the non-Jewish beggar as much bread as he wanted to satisfy his hunger.

Sometime later, the holy rabbi had to travel along the road through a forest. He was lost in thought and was amazed at the beauty of the forest. There, he was surrounded and seized by a gang of robbers who took away everything he had. Then they marched him to their leader, who would decide whether or not to kill him.

The leader of the robber gang turned out to be the very same man to whom the holy rabbi’s wife had fed her challah! He recognized the rabbi at once, and told his men, “This holy rabbi kept me alive. Do not harm him in the least – and return everything that you have taken from him!”

The robbers did as they were ordered, and the holy rabbi was allowed to leave in peace.

When he returned home, he told his wife of his adventure and concluded by reminding her, “As I told you: ‘Cut the challah, blood won’t come from it.'”

 

 

 

Bread Machine Challah

4 Jumbo eggs, room temperature add water to make 1cup

 

3 1/2 cups bread flour

3-4 Tablespoons white sugar

 

1 Tablespoon yeast or 1 packet of yeast

4 Tablespoons olive oil or avocado oil

 

1 egg, beaten

1 ½ teaspoons salt

 

1-2 tablespoon water

Directions

Place liquid ingredients into pan of the bread machine

Combine dry ingredients and then add to the liquid in the Bread Machine pan

Select Dough cycle; press Start.

After the machine is done, take the dough out, and place it on a very lightly floured board, punch the dough down, and let rest for 5 minutes.

Divide the dough in half. Then divide into 4 equal pieces, roll into ropes about 12 to 14 inches, and braid into a loaf. Do the same with the remaining other half. Gently put the loaves on a greased cookie sheet or bread pans, mist with water, and let rise for 1 to 1 1/2 hours in a warm, draft free place, until double in size.

Preheat oven to 350 degrees F (175 degrees C). In a small bowl, beat together 1 egg and 1 tablespoon water.

Brush risen loaves with egg mixture. Bake in preheated oven for about 20 to 25 minutes. If it begins to brown too soon, cover with foil.

 

 

 

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, Holiday, Holidays, Other Stories and thoughts, Shabbat, Shabbos, Shabbos, Stories, UncategorizedTagged Bread Machine Challah recipe, Challah, charity, food, Jewish, recipe, recipe story, Shabbat, Shabbat Stories, Shabbos, Shabbos Stories, spiritualstories, Stories, Storytelling, tzedakahLeave a Comment on The Bloodless Challah and a Bread Machine Challah Recipe

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