Tag Archives: new year

Passover: The True Jewish New Year?

The Lord said to Moses and Aaron in the land of Egypt,
‘This month shall be for you the beginning of months;
it shall be the first month of the year for you. 1
Exodus 12:1-2

I must admit I was surprised to learn that Rosh Hashanah — meaning, “Head of the Year” in Hebrew, does not actually take place at the beginning of the Jewish year. According to the lunar based Hebrew calendar, Rosh Hashanah is a festival that occurs on the first day of the “Seventh month” of Tishrei. While Passover, which begins on the fifteenth day of the month of Nisan (some time between mid-March and mid-April on the modern Gregorian calendar) is known as the “First Month” of the year according to the Torah.

While it is not entirely clear why Rosh Hashanah has become the accepted date for celebrating the new year culturally among Jews, it is possible that it has to do with ancient agricultural cycles, and the beginning of the fall harvest. As part of the Rosh Hashanah tradition, we choose to wear clothes that are white and new, and eat autumn foods that represent abundance, health, and happiness for the coming year. Similar to Passover, many Sephardim will arrange a special Seder plate including foods that symbolize overall good luck.

The Passover holiday takes place in the spring season — a period of change and renewal. The festival represents the redemption and rebirth of the Israelite people brought out of slavery to freedom, and their arduous journey to the “Promised Land” (then known as Canaan — an area that included modern day Israel) to ultimately become the Jewish nation. During Passover, we clean our home from top to bottom, buy new clothes, and prepare foods that include new green vegetables. A special Seder plate is arranged using foods that symbolize suffering, freedom, and thanks and devotion to God.

Whether spring or fall, both holidays represent new beginnings.
And the hope for a happier, healthier, and better time to come.

Shana Tova.

1 Exodus 12:1-2. Translation from the New Annotated Oxford Bible: With the Apocrypha.
Revised Standard Edition, Oxford University Press, New York, 1973, p. 80.

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Nargesi: A pie in love with itself.

NargassiFlower_blog

The name Nargesi comes from the Farsi word (Narges) for the Narcissus plant or daffodil, a sunny springtime flower (with either bright yellow petals and a deep orange center, or bright white petals with a deep yellow center) that has come to symbolize rebirth and renewal. This river bank flower is named after the Greek God Narcissus known for his extraordinary beauty, who subsequently drowned while admiring his reflection in a pool of water. Over time the term “narcissist” has come to define someone consumed with his or her own physical appearance or ego.

In my research on this dish I came across photos where instead of the eggs being scrambled with greens and herbs (as done in this recipe), the eggs were cracked open and poached directly on top of a bed of sauteed greens and onions, which visually resembles the Narges flower over leaves. I learned this unusual recipe from my friend Simona Shokrian, whose family would serve this for Passover. The resulting dish is more like a hearty frittata, mixed with herbs, spinach, and tiny meatballs, that you cut into wedges like a pie. Naima Abrishami suggests to sprinkle with lemou Omani (crushed Persian dried limes) to add a slight tangy flavor before serving.

Nargassi_6A_blog

Nargesi (Persian Egg “Pie” with Leeks, Spinach, Turmeric, and Tiny Meatballs)

YIELD: SERVES 6 TO 8

INGREDIENTS

For Meatballs:
1 large (1/2 pound) white onion, pureed in food processor (should have about 1 cup)
1 pound ground turkey (dark meat better since it has some fat) or beef

For Nargesi:
2 tablespoons grape seed, safflower, or vegetable oil
1½ cups coarsely chopped yellow or white onions (about 1 large)
1 teaspoon kosher salt
1/8 teaspoon ground white or freshly ground black pepper
1 tablespoon turmeric
2 teaspoons ground cumin (optional)
1 cup finely chopped flat leaf parsley leaves
1 cup finely chopped coriander leaves or 1/3 cup tarragon leaves
½ cup finely chopped dill leaves
4 ounces coarsely baby spinach leaves (about 7 loose cups)
2 cups coarsely chopped leeks (use dark green and white parts only) rinsed in cold water and drained, or 1 cup coarsely chopped chives
¾ cup hot water
6 large eggs, lightly beaten

For Serving (optional):
2 tablespoons ground or crushed lemou Omani (dried Persian limes)
or 1 to 2 whole lemou Omani, ground in food processor

STEPS:
1. Drain the excess liquid from the puréed onions and mix with the ground meat in a medium bowl.

2. Heat a large 5- or 6- quart pot with oil over high heat for 1 minute. (Note: Your pot should be about 9 or 10 inches wide, but no more or the final pie will be too thin!) Add the chopped onions and cook until soft and transparent, about 5 minutes.

3. Add the salt, pepper, turmeric, and cumin (if desired) and mix well. Cook 1 minute.

4. Reduce to a medium-low heat. Wet your hands lightly with cold water (to prevent sticking) and taking only 11/2 teaspoons of the meat mixture, form it into a small, smooth meatball the size of a large cherry. (Meat will be very soft and wet, so be gentle.) Drop the meatball into the pot and continue until all of the meat mixture has been used up. Cover pot and steam until solid and cooked through, about 20 minutes.

5. Drop in the parsley, coriander (or tarragon), dill, spinach, and leeks (or chives) and cover.
Steam until the herbs and spinach have wilted and softened, 10 minutes.

6. Pour the hot water over the top and mix gently so as not to break meatballs. Bring to a boil over high heat, then cover, reduce to a medium heat, and cook for 15 minutes. Uncover and cool to room temperature, about 20 minutes. (Eggs will cook too quickly if added to mixture when very hot.)

7. Once nargasi has cooled, re-warm over medium-low heat for 2 minutes. Gradually pour in the beaten eggs while gently mixing with a spoon to distribute evenly. Partially cover and steam over lowest setting until eggs have solidified but are still soft and slightly wet in the center, 35 to 40 minutes.

8. Score and scoop out large pieces of the nargasi and arrange in layers onto a serving platter or plate. Serve warm with lemou Omani on the side for individuals to sprinkle on top of each serving, as desired.

A Tu b’Shevat Seder: Time to Honor Israel’s 7 Fruits.

Today is Tu B’shevat, the Jewish holiday celebrating the new year of the tree in Israel, marking the beginning of its fruit bearing cycle. In order to connect us to nature (and Israel) it is customary to incorporate 7 specific fruits and grains that represent the main crops of the Holy Land. It has also become the tradition of donating a young tree to be planted in Israel, while some may even take this opportunity to plant one in their own backyard in honor of a loved one. With a little digging of my own online, I discovered that in the 1600s Kabbalists (Jewish mystics) would serve a festive meal similar to a Seder using specific fruits, nuts, and grains to symbolize nature, life, and God.

SederPlate_Tub'Shevat_blog_2

The following is a list of the main fruits that are consumed for this holiday, along with some suggestions of others you can add:

MAIN 5 FRUITS:
FIGS
DATES & DATE SYRUP OR HONEY
POMEGRANATES
GRAPES/WINE
OLIVES

MAIN 2 GRAINS:
WHEAT
BARLEY

OTHER SUGGESTIONS:
WALNUTS, ALMONDS, HAZELNUTS, PISTACHIOS (& NUT BUTTERS)
APPLES, PEARS, QUINCES, APRICOTS (& SAUCE OR JUICE)
ORANGES, CLEMENTINES
QUINOA, BULGUR, FREEKEH, OATS

The following links were helpful references about Tu b’Shevat and the Seder plate:

Jewcology.org

TabletMag.com

By Rabbi Amy Scheinerman

RitualWell.org

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