Jewish Treats Guide to Celebrating Sukkot

Guide to Celebrating Sukkot

Created BY: NJOP Š

WELCOME TO JEWISH TREATS

Guide to Celebrating Sukkot Welcome to Jewish Treats Guide to Celebrating Sukkot. Shake your lulav, grab a hammer and get ready to discover how to celebrate the Feast of the Tabernacles. From four species to four walls (well, really 2 1/2), the Jewish Treats Guide to Celebrating Sukkot offers fun facts and inspiring insights into the entire holiday. We hope that you will use this guide to significantly enhance your own Sukkot celebration.

Credits Founder: Rabbi Ephraim Z. Buchwald Edited By: Sarah Rochel Hewitt Content: Sarah Rochel Hewitt Social Media: Susanne Goldstone Rosenhouse Guest Contributors: Norene Gilletz, Sharon Langert, Sukkot photographs on page 7: sukkahoutlet.com

From everyone at NJOP and Jewish Treats, we wish you a Chag Sukkot Sameach!

EXPERIENCE NJOP’S SUKKOT ACROSS AMERICA In this uplifting event, participants are welcomed into the sukkah to experience the most joyous time on the Jewish calendar. At each of these specially chosen sukkah locations, participants will be invited to shake a lulav and etrog, enjoy some refreshments and perhaps some music and dance while rejoicing on this happiest of Jewish holidays together with other members of the Jewish community.

For more information and to find a participating sukkah near you, please visit njop.org/SukkotAcrossAmerica.

Inspired by Mr. Sam Domb; Dedicated by Paul J. Taubman, in memory of his father, Joseph L. Taubman

Table of Contents The Mitzvot of Sukkot............................................................1 Sukkot: The Time of Our Rejoicing ........................................2 Rejoicing Then and Now .......................................................3 The Four Species: Palm, Myrtle, Willow and Citron............................................4 What To Do with the Four Species .........................................5 The Four Species After Sukkot...............................................6 Lay’shayv Ba’sukkah: To Dwell In The Sukkah.......................7 What Is A Sukkah?................................................................7 Beautifying the Sukkah: Chic Sukkah Decor..........................9 Camping in the Fall?...........................................................10 Ushpezin .............................................................................11 The Water Holiday ..............................................................12 International Oxen..............................................................12 The Great Hoshana.............................................................13 Sukkot Cuisine ....................................................................14 International Customs of Sukkot .........................................15 The Next Day, The Next Holidays: Shemini Atzeret/Simchat Torah ...........................................16

Jewish Treats Guide to Sukkot

The Mitzvot of Sukkot All Jewish holidays share certain basic mitzvot and rituals. With the exception of Yom Kippur, all festivals include festive meals that are eaten after the evening service and the morning service. These meals begin with both kiddush and ha’mo’tzee (the blessing over the wine and the blessing over two loaves of challah). The days are kept holy by being observed as if it were Shabbat (cooking and carrying, however, are permitted), and candles are lit at sunset.

Each holiday also has its own unique mitzvot. The mitzvot of Sukkot are:

Rejoice On Your Holiday

“You shall keep the feast of tabernacles seven days...

And you shall rejoice in your feast... and you shall be altogether joyful (Deuteronomy 16:13-15).

To Wave The Four Species “And you shall take for yourselves on the first day, the fruit of a beautiful tree, the branch of a palm tree, a bough from the myrtle tree, and willows of the stream, and you shall rejoice before your G-d for seven days” (Leviticus 23:40).

To Dwell In A Sukkah

“You shall dwell in sukkot seven days, every citizen in Israel shall dwell in sukkot, so that your descendants shall know that I caused the Children of Israel to dwell in sukkot when I brought them out of the land of Egypt” (Leviticus 23:42-43).

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Sukkot: THE TIME OF OUR REJOICING “You shall keep the feast of tabernacles seven days...

And you shall rejoice in your feast...and you shall be altogether joyful” (Deuteronomy 16:13-15).

Rabbi Nachman of Breslov (1772-1810) declared: “Mitzvah gedolah lee’yoht b’simcha tamid. - To always be happy is a great mitzvah.” The commandment to be happy is not included among the positive commandments of the Torah except during the holiday of Sukkot.

The Feast of the Tabernacles, as Sukkot is called in English, is a seven day holiday in which the Jewish people are commanded to live in temporary dwellings with thatch-like roofs. The other primary focus of the holiday is the waving of the four species, the lulav (palm), hadassim (myrtle) aravot (willow) and the etrog (citron). One might ask why the command to be happy is associated with Sukkot rather than Passover, when Jews celebrate being redeemed from slavery in Egypt, or Shavuot, when Jews celebrate receiving the Torah at Mount Sinai.

The holiday of Sukkot is celebrated at the time of the harvest, when farmers bring in the fruits of their labor, and everyone prepares for the onset of winter. This, too, serves as a spur for people to be thankful that the ground brings forth such delights and that trees bear such bountiful fruit. There is no question that, as a

result of witnessing the miracle of growth in the field, people are moved to be thankful to the Creator of all things.

But what of the years when the harvest is not good? If Sukkot were purely an agricultural holiday, it would be cruel to command the farmers to rejoice on years that the crops failed. In fact, many commentators have associated the directive to live in the sukkah as a reminder to humankind that the success of their own handiwork is, and always will be, dependent upon Divine will.

Sukkot is celebrated on the 15th of Tishrei, less than one week after Yom Kippur and two weeks after Rosh Hashana. During the High Holidays, every man and woman approaches the Divine throne to beseech God to be forgiven for the sins they may have committed and to be cleansed of their misdeeds. At the end of Yom Kippur, it is assumed that the prayers for atonement have been accepted and that we enter the new year with a clean slate. Sukkot is known as “Z’man Sim’chah’tay’nu,” the time of our rejoicing, because the Jewish people are especially joyful knowing that the world has just been judged and, please God, their prayers for atonement have been accepted.

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Rejoicing THEN AND NOW Although the mitzvah to rejoice in one’s feast is emphasized on the holiday of Sukkot, it is a mitzvah that applies to all the Jewish “feast” days. As with all of the mitzvot, the details of the mitzvah are elaborated on in the Talmud: Our Rabbis taught: A man is duty-bound to make his children and his household rejoice on a festival, for it is said, ‘And you shall rejoice on your feast, [you and your son, and your daughter, etc.]’ With what does he make them rejoice? With wine. Rabbi Judah said: Men with what is suitable for them, and women with, what is suitable for them.

‘Men with what is suitable for them’--with wine. And women with what? Rabbi Joseph recited: in Babylonia, with colored garments; in the Land of Israel, with ironed lined garments (Pesachim 109a).

According to Jewish tradition, the key to a man’s heart really is through his stomach! More specifically, through meat and wine. For women, it seems that “retail therapy” is not as new a concept as one might think.

In the days of the sages, and, in truth, for much of history, both a fine cut of meat and a new dress were luxury items. Today, although many of us still enjoy an attractive gift or a juicy steak, it is harder to connect these items to rejoicing. So how can one rejoice on the holidays in the 21st century?

The presence of meat at an ancient meal represented a vast upgrade in menu. Whether one is able to fulfill the mitzvah of eating in the sukkah or not, one can, nevertheless, enhance the festival week by setting the table with attractive china (or nice dishware) and serving a favored delicacy.

The gift of a new garment (whether given or purchased for oneself) represents another means of setting the festival days apart. It is commonly understood that the way one dresses influences the way one feels and acts. Wearing something new, or something which is usually reserved for special occasions, during the days of the festival is one more way of elevating the holiday and of keeping oneself in a festive spirit.

Wine represents our ability to take the mundane and elevate it to the holy. This is an opportunity that we have every day of our lives, but all the more so on the Jewish festivals when we use wine to sanctify the day.

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The Four Species: PALM, MYRTLE, WILLOW AND CITRON Aravot/Two Willow Branches: The aravot, which are bound to the left side of the lulav (slightly lower than the hadassim) should have reddish stems with green, moist leaves. The leaves should be long, narrow and smoothedged, with no nips or tears.

Etrog/Citron: “The fruit of a beautiful tree�

(Leviticus 23:40). Ideally, the skin of this yellow (or green when not ripe) citrus fruit must be clean of spots and discolorations. It should be bumpy, not smooth like a lemon, and should be broad at the bottom and narrow toward the top. (The etrog is very delicate and should be handled with great care.

If dropped and damaged, the etrog can be rendered unfit for use!)

Lulav/Branch of a Palm Tree: A lulav is actually the closed frond of a date palm tree. A nice lulav is green, with no signs of dryness. It should be straight, without any bends or twists near the top. The tip and top leaves of the lulav must be whole, and not split.

Hadassim/Three Myrtle Branches: The hadassim, which are bound on the right side of the lulav, should have moist, green leaves grouped in level rows of three. There should be no large, uncovered section of stem.

The stem and the leaves should be whole, without any nips at the top and the leaves should cover the entire branch to the top. There should not be more berries than leaves and there should be no large twigs.

One of the main mitzvot of the holiday of Sukkot is the waving of the four species: citron (etrog), palm, myrtle and willow. Trying to understand this mitzvah metaphorically, our sages compared the four species to four different types of Jews: The fruit of a "beautiful tree" (etrog) has both taste and scent, and is symbolic of those Jews who are well-versed in Torah and who have performed many good deeds.

The branch of the palm tree (lulav) has taste but no scent, and is symbolic of those Jews who are wellversed in Torah but have not performed good deeds.

The boughs of myrtle (hadassim) have scent but no taste, and are symbolic of those Jews who have performed many good deeds, but have not studied Torah.

The willows of the stream (aravot) have no taste and no scent, and are symbolic of those Jews who have neither studied Torah nor performed good deeds.

When the four species are brought together to be waved, they represent the complete spectrum of the Jewish people. Acknowledging our different strengths and weaknesses is critical not only in creating harmony among people, but in creating a unified nation -- the ideal state of the Jewish people.

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What To Do With The Four Species The waving of the four species is one of the most beautiful and symbolic mitzvot of the year.

Indeed, one is supposed to make a specific effort to enhance and beautify this mitzvah. The mitzvah of taking the four species is performed by taking a frond of a palm branch (lulav), 3 myrtle stems (hadassim) and 2 willow branches (aravot) in one's right hand and the citron (etrog)--held upside down, with the small stem stub facing upward--in one's left hand [lefties should reverse hands] and reciting the blessing:

/cŠkUk ,‹kh¦y±b k‹g Ub²Uˆm±u 'uh¨,I‰m¦n‰C Ub¨J§S¦e r¤J£t 'oŠkIg¨v Q†k¤n Ubh¥vO¡t '¨h±h v¨T©t QUrŠC Why is the etrog turned?

Ba’ruch Ah’tah Ah’doh’nai, Eh’lo’hay’nu Melech ha’o’lam, ah’sher kidishanu b'mitz’vo’tav v'tzee’va’nu ahl n'tee’laht lulav.

The proper procedure for saying a blessing is to hold the object in one’s dominant hand, recite the blessing and perform the act. If one wishes to eat an apple, one takes the apple in one’s dominant hand, says the blessing and then takes a bite.

Blessed are You, Lord our God, King of the universe, Who has sanctified us in His commandments and commanded us to take the lulav [and the other 3 species].

When performing the mitzvah for the first time this year, one should also recite the blessing of Sheh'heh'cheh'yanu.

'oŠkIg¨v Q†k¤n Ubh¥vO¡t '¨h±h v¨T©t QUrŠC /v®Z©v i©n±Z‹k UbŠgh°D¦v±u Ub¨n±H¦e±u Ub²h¡j¤v¤J Ba’ruch Ah’tah Ah’doh’nai, Eh’lo’hay’nu Melech ha’o’lam, sheh'heh'cheh'yanu v'kee'manu v'hee'gee'anu la'zman ha'zeh.

Once one is holding the lulav and etrog, howBlessed are You, Lord our God, King of the universe, Who has kept us ever, one is technically alive, sustained us, and brought us to this season. performing the mitzvah.

The etrog is then turned right-side-up and the four species are waved Therefore, one holds the together three times in each of the 6 directions: forward, right, back- etrog in the wrong posiward (toward oneself ), left, up, and down. (The order may differ de- tion until the blessing has been completed. pending on custom.)

Waving the four species is a symbolic recognition of God’s omnipresent kingship over the world and everything in it. As it says in the Talmud, in Sukkah 37b: “It is as if one is taking the species and bringing them to God Who possesses the four directions. One raises them and lowers them to God Who owns the heavens and the earth.”

Acknowledging God’s dominion over the world is particularly appropriate during the harvest season, when people might be tempted to rejoice exclusively about their own personal success. Surely, people are entitled to celebrate their own achievements, but with an acknowledgement that behind it all is God.

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The Four Species After Sukkot Recycled Species “When Rabbi Ammi and Rabbi Assi happened to get hold of a loaf of bread that had been used for an eiruv (method of creating a private area in which one would be allowed to carry on Shabbat), they used to say over it the blessing, ‘who brings forth bread from the earth,’ saying, since one religious duty has been performed with it, let us perform with it still another” (Berachot 39b). To this end, many customs have developed in which items that have been used for a holy purpose are reused for other “elevated” purposes. For instance: 1) The etrog (citron), one of the four species of Sukkot, is used by many to produce post-holiday delicacies such as etrog jam. Others use the citron fruit for besamim (smelling spices for havdallah after Shabbat), often sticking cloves into the rind to enhance the scent.

2) The lulav (the palm branch of the four species of Sukkot) is set aside to dry. The dried lulav is then used as tinder to start the fire in which chametz (leaven) is burned before Passover.

Making Etrog Jam The Ingredients •1 Etrog (Citron) •6 Cups Water •3/4 Cup Sugar

Slice etrog and remove as many seeds as possible. Try slicing the long way into eighths to get seeds out as efficiently as possible. There are a lot of seeds in an etrog so allow at least 1 hour for this step.

Chop the fruit into very small pieces, including the peel (consider using a food processor for this step). Cover the fruit with water and refrigerate for at least 12 hours. Next, bring everything to a boil, and simmer uncovered for 20 minutes.

Drain the fruit.

Cover the fruit with water again and simmer for 20 more minutes, then refrigerate for at least 12 hours. Drain. Cover the fruit with water and simmer uncovered again for 20 minutes. Drain the fruit. (These steps are important since if you skip them the finished product will be bitter!)

Cover the fruit with water and add most of the sugar. Bring to a boil and simmer uncovered for one hour. (Be careful here, if you leave it for a minute it can burn on the bottom. If it does burn, do not stir up the burned parts into the jam. Put the jelly into a clean bowl, wash out your pot, put the jelly back in and continue.)

Taste to see if you need to add more sugar. Continue simmering for 1/2 hour or more. The temperature should be 220º–222º, the water should be syrupy and the fruit should be clear-ish. It should cool and congeal. If it is still runny, some people add 1/4 – 1/2 cup of orange marmalade per quart or add pectin, and cook 15-20 minutes more.

Recipe by Jack Reichert on greenprophet.com

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Lay’shayv Ba’sukkah: To Dwell In The Sukkah: During the week of Sukkot, the sukkah becomes the Jewish peoples’ temporary dwelling. Therefore, weather permitting, everything that a person would do at home, such as eat, sleep or study, is done in the sukkah.

When eating a meal or a large snack in the sukkah, one should make the following blessing:

/vŠFªx‹C c¥a«h‡k Ub²Uˆm±u 'uh¨,I‰m¦n‰C Ub¨J§S¦e r¤J£t 'oŠkIg¨v Q†k¤n Ubh¥vO¡t '¨h±h v¨T©t QUrŠC Ba’ruch Ah’tah Ah’doh’nai, Eh’lo’hay’nu Melech ha’o’lam, ah’sher kidishanu b’mitz’vo’tav v’tzee’va’nu lay’shayv ba’sukkah.

Blessed are You, Lord our God, King of the universe, Who has sanctified us in His commandments and commanded us to dwell in the sukkah.

What Is A Sukkah?

Webster’s Dictionary defines a tabernacle as a temporary dwelling. One might then think that the holiday of Sukkot should be celebrated by pitching a tent in the backyard or even moving to a hotel room, as neither of these are one’s permanent dwelling. As Jews, however, we know that the methods and means of celebrating the rituals of the Jewish holidays are specified in the Oral Law and that there are specific parameters for a temporary dwelling to be considered a sukkah.

THE WALLS The walls of the sukkah may be made out of any material--wood, brick, plastic, even canvas-as long as they are strong enough to withstand normal gusts of wind without swaying noticeably.

While a sukkah must have a minimum of two and “a half” walls (the third “half” wall must be a minimum of a handbreadth wide) and have a doorway, it is best if four full walls are built.

One may utilize the side of a permanent building as one of the walls of the sukkah. The sages set both a minimum and maximum measurement on the height of a sukkah - at least 10 handbreadths (approx 40”) tall, but no higher than 20 amot (approx 30’), but only a minimum is set for the length and width (seven handbreadths - approx. 28”).

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What Is A Sukkah?, Continued THE ROOF The covering on top of the sukkah is critical to the creation of a proper sukkah as opposed to any other type of temporary dwelling. The material used for the covering of the sukkah is known as sechach, which is defined as anything of plant origin that is now detached from the ground. The sechach may not undergo any manufacturing process nor have had a previous use (such as boards torn from a crate) nor may it be edible. Because one should enjoy dwelling in the sukkah, the sechach should not be made of a malodorous material, nor one that has leaves that would fall off easily (and land in your soup!). Additionally, the individual sechach pieces should be less than four handbreadths wide.

The way the sechach is placed on top of the sukkah is also important in creating a “kosher” sukkah. There must be enough sechach so that there is more shadow than sunlight, yet not so much sechach that one is unable to see the larger stars at night.

The requirements that the sechach be detached from the ground and that the night sky be somewhat visible, creates another important factor to consider when building a sukkah--where it is placed. To meet the sechach requirements, one cannot build the sukkah beneath the overhang of a building or, more importantly, under a tree whose branches spread over the sukkah.

The placing of the sechach must be the final act of building the body of the sukkah.

Sukkot Extras The Torah commandment is not to “build” a sukkah, but to “dwell” in the sukkah. Once the walls and the sechach are in place, there are certain basics that are necessary for making the sukkah a place in which one can dwell. Here’s a pre-Sukkot suggestion list for those who will have their own sukkot: Table and Chairs: Perhaps the most obvious, but also the most important, since dwelling in the sukkah includes eating meals and snacks (baked goods) in the sukkah as well. Although some have the custom of moving their dining room chairs into the sukkah, for those who live in cold or rainy climates, folding chairs may be most suitable.

Lights: It is customary to light the Yom Tov and Shabbat candles in the sukkah (making certain to avoid any fire hazard situations). In order to enjoy an evening meal in the sukkah with sufficient lighting, many hang outdoor lighting from the structural beams of the sukkah roof.

Make certain that the lights and electrical connections are water-safe in case of rain.

Air Mattress: Many people try to sleep in their sukkot (weather and safety permitting). An air mattress is lightweight, and therefore easy to move in and out of the sukkah as necessary.

Patio Heater: For those living in colder climates, outdoor patio heating units are an excellent method of making eating outdoors a more enjoyable experience.

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Beautifying the Sukkah: Chic Sukkah Decor

Building the sukkah is one mitzvah, decorating the sukkah is yet another. While all mitzvot should be done in a way that enhances their beauty, the sukkah is one of the few mitzvot singled out for beautification: “‘This is my God and I shall exalt Him’ (Exodus 15:2)--exalt Him by beautifying the performance of the mitzvot. Build a beautiful sukkah, select a beautiful lulav, choose a beautiful shofar...”(Shabbat 133b).

The sages of the Talmud suggested hanging "handmade carpets and tapestries, nuts, almonds, peaches, pomegranates, branches of grapes, vines...wreaths of corn ears" (Beitzah 30b). Such natural decorations were appropriate not just because they were available in what was then a more agrarian society, but also because they reflected the spirit of thankfulness for a plentiful harvest. Today in North America many people hang artificial fruit as well as gourds.

Fashion Forward Sukkah

by Fashion-Isha, Sharon Langert

This is the holiday that we build and decorate huts outside our homes where we eat our festive meals and basically just hang out. And as mentioned in my previous table setting inspirations post, while most people are putting thought into menus and shopping lists, I'm dreaming up ideas for decorating. The common thing to do is to decorate traditionally using foliage, fruits and tinsel crafts. But I prefer to turn this simple exterior 'box' that a Sukkah is into a mini 'jewel box' of a room. Every year I dream up a different theme, usually based on a color scheme that has inspired me. One year I did orange and turquoise, another year, eggplant and bordeaux. I had a lime green Sukkah and a Discover more great fashion ideas with black and silver one dripping in mirrors and crystals. I definitely take this Sharon Langert at www.fashion-isha.com. box 'out of the box'.

Kid Decorating: Paper Chain The paper chain is one of the most popular and easy to make sukkah decorations.

What you need: colored construction paper, scissors, and tape/glue/stapler What to do: Cut construction paper into 1” wide strips. Create the first link by connecting the two ends of one strip. Choose a second strip of a different color and pass it through the first link before connecting the ends of the second strip. Repeat until a long and colorful chain is formed. Hang it creatively from the roof of the sukkah.

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Camping in the Fall?

Why is the holiday of Sukkot, during which one dwells in a temporary structure with a semi-permeable roof, celebrated in the fall, at the start of the rainy season and when temperatures begin to fall?

are celebrations of the relationship of the Jewish people with the Divine and with the world around us.

The importance of celebrating the holiday during the fall is that it demonstrates faith in God. The Torah states, in Leviticus If one chose to dwell in a 23:43, that the reason for sukkah during the springcelebrating the holiday of time, it could easily be Sukkot is that Jews throughconstrued as merely a Leviticus 23:42-43 out history would remember pleasant excursion. how God caused the Dwelling in the sukkah Children of Israel to dwell in when the weather is sukkot when He brought them out of Egypt. growing wetter and colder also makes a But if dwelling in sukkot is yet one more way statement about the Jewish people's belief of commemorating the exodus from Egypt (as and trust in God as a Provider and Sustainer. is Passover), one might think that it would be appropriate to observe the "Feast of the TaberWhile we are far less in tune with the changing nacles" in the spring month of Nissan, when the of the seasons in today’s modern world, there Jews actually left Egypt. is still no question as to the power of rain...this, too, is an aspect of the celebration of Sukkot at The Torah, however, specifically states that the beginning of the rainy season. Dwelling the festival of Sukkot should be celebrated outside in a sukkah reminds us of how at the time of the gathering of the harvest. powerful the forces of nature can be, and of Indeed, the Torah not only specifies which how vulnerable humankind is to such forces. harvest--the gathering from the threshingSukkot is celebrated in the fall because that is floor and the gathering from the winepress-when the Torah instructs us to celebrate the but that the harvest and the festival should holiday. However, the fact that it is in the fall occur in the seventh month. gives every individual the unique opportunity of More than just anniversaries of great events in not only feeling, but demonstrating, their trust Jewish history, however, the Jewish holidays in God and His control over the natural world.

You shall dwell in booths seven days; all that are homeborn in Israel shall dwell in booths; that your generations may know that I made the Children of Israel to dwell in booths, when I brought them out of the land of Egypt...

While one must eat in the sukkah throughout the holiday, on the first night there is a specific obligation to do so. If it is raining, it is customary to wait until the rain has stopped to start the meal--waiting even until midnight. If the rain does not stop, many make the kiddush and ha’motzee (blessings over the wine and bread) in the sukkah and then return to the house to conclude the meal.

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Ushpezin (Oo’shpee’zin) According to the kabbalah, the Jewish mystical tradition, the Divine Presence (Shechina) accompanies every Jew into the sukkah. The Shechina itself is accompanied by the seven shepherds of Israel, the Ushpezin, each of whom reminds Jews of the time of wandering in the wilderness because they lived through their own exile: Abraham, Isaac, Jacob, Joseph, Moses, Aharon, and David. According to tradition, each night a different one of the Ushpezin visits each sukkah. The order may vary according to custom.

mdxa` Abraham

awri Jacob left his home to protect himself from his brother and to find a wife (Genesis).

went forth from his homeland and his father’s house to go to Canaan, the unknown place that God would show him (Genesis).

sqei

wgvi Isaac went to Gerar in the Kingdom of Philistia when there was famine (Genesis).

Joseph was sold into slavery and taken to Egypt (Genesis).

oxd`

Moses

Aharon led the nation in the wilderness in his role as High Priest (Exodus).

dyn

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led the nation out of slavery in Egypt, through the wilderness and to the borders of the Promised Land (Exodus).

David was driven into the wilderness to avoid the wrath of Saul (I Samuel).

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The Water Holiday Sukkot is considered the holiday on which God determines the world’s water allotment for the year to come. During the time of the Temple, the week of Sukkot was highlighted by the festive water libation ceremony, during which water was poured into the altar after the morning offering. The celebration actually lasted all night and was known as the Simchat Beit Hasho’evah, the Celebration of the House of the Water Drawing.

The Simchat Beit Hasho'evah was such a joyous and wonderful event that the sages wrote of it in the Talmud (Sukkah 51a), "Whoever did not see this celebration [the Simchat Beit Hasho'evah] never saw a real celebration in his days."

Here is a description of the how it was celebrated in the Temple: The Temple was set up for the Simchat Beit Hasho'evah. Three balconies were erected in the women’s section and the men would stand in a courtyard below, allowing more people to attend. Golden lamps were placed in the courtyard that gave off enough light to illuminate the entire city. In the courtyard, men would dance as the Levites played instruments and sang praises to God. The kohanim, the priests, would then go to the Gichon Spring and draw the water to be used.

It is customary today, during the week of Sukkot, to attend or host a Simchat Beit Hasho'evah party, which generally takes place in the sukkah.

International Oxen One of the unique laws of the holiday of Sukkot in the days of the Temple, was the additional offerings that were sacrificed. On the first day of the holiday, 13 young bulls were sacrificed, on the second day 12, on the third day 11, on the fourth day 10, on the fifth day 9, on the sixth day 8, and on the seventh day 7. In total, 70 bulls were offered.

Sukkot is the only holiday on which the number of the sacrifices varies from day to day.

In the Talmud (Sukkah 55b), Rabbi Eliezer explains that these 70 offerings are brought “for the [merit of the] 70 nations of the world.” Rashi, the famous 11th century commentator, explained that this was, “To bring a forgiveness [offering] for them [the 70 nations], so that rain shall fall all over the world.”

Why does Rashi specify “so that rain shall fall all over the world”? Rain is the ultimate sign of blessing--when it falls in a timely manner and in proper proportions. Without rain, nothing can live. Additionally, when all nations are sufficiently endowed with their needs (water, food, etc.) peace prevails, and peace is the greatest blessing of all.

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The Great Hoshana Beating the Willows

Customs of Hoshana Rabbah

According to tradition, as stated in the Zohar (3:31b): “This [Hoshana Rabbah] is the final day of judgment for water, source of all blessings. On the seventh day of Sukkot the judgment of the world is finalized and the edicts are sent forth from the King.”

The days of judgment are not, it seems, truly over until the seventh day of Sukkot.

a) There is a custom to spend the night of Hoshana Rabbah studying Torah, fortifying oneself at the last moment of judgment.

On Rosh Hashana, God determines the fate and fortune of both individuals and communities for the year to come, including exactly how much one will earn in the coming year. Material endowments are one form of sustenance. On the holiday of Sukkot, however, God determines the world’s water allotment for the year to come.

Since God is still sitting in His heavenly courtroom deciding the fate of the world, there is still time to slip in a final appeal or to do an extra act of kindness in the hope of altering the scales of justice in one’s favor. Therefore, in the synagogue, the following acts are added: a) One or more of the Torah scrolls are removed from the ark and held by members of the congregation at the bimah (platform or table on which Torah is read). b) While holding the lulav and etrog, the bimah is circled 7 times while responsively reciting the special Hoshana prayers (hoshanot) of the day.

b) In Israel, people stay up all night studying Torah and then thousands go to the Western Wall for the Hoshana Rabbah Service. c) The cantor wears a white kittel (robe) on Hoshana Rabbah, as he does on Rosh Hashana and Yom Kippur. d) It is customary to eat a festive meal in the sukkah in the afternoon to fulfill the mitzvah of dwelling in the sukkah one last time. e) It is traditional to begin the meal with a whole round challah which is sprinkled with salt and then dipped in honey. f) On Hashana Rabbah, some have the custom to serve kreplach (dumplings), which are symbolic of our wanting God to hide our sins.

c) After circling the bimah, the lulav and etrog is put down and special bundles of 5 aravot (willow branches) are held. Selichot, penitential prayers, are then recited and the Torah scrolls are returned to the ark. d) The participants then take the bundle of aravot (willow branches) and beat them against the ground five times.

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Sukkot Cuisine While every community and family has its own customs and traditions, there are no official foods of the holiday for Sukkot, with the exception of kreplach (stuffed dumplings) on Hoshana Rabbah.

However, it is an almost univeral custom that the dishes served on Sukkot reflect the harvest season.

Here are three delightful examples from Norene Gilletz’s Healthy Helpings:

Black Bean and Corn Casserole 4 cups cooked or canned black beans 2 cups stewed tomatoes or tomato sauce 3 tbsp maple syrup or brown sugar 2 medium onions, chopped 1 green pepper, chopped 1 red pepper, chopped 3/4 cup canned or frozen corn niblets 1 tsp Dijon mustard 1/2 tsp cayenne pepper 1/2 tsp chili powder freshly ground pepper to taste

Spray a 2-quart ovenproof casserole with non-stick spray.

Combine all ingredients and mix well.

Bake covered at 350° F for 45 minutes, until bubbling hot and flavors are blended. (Or microwave in a covered microsafe casserole on HIGH for 15 to 18 minutes. Stir once or twice during cooking.)

Yield: 6 servings of about 1 cup each. Freezes and/or reheats well. Also delicious cold.

Honey and Spice and Everything Nice Cake 3 eggs plus 2 egg whites (or 4 eggs) 1 cup brown sugar, packed 1/3 cup canola oil 11/4 cups liquid honey 3 cups flour (you can use part whole wheat) 2 tsp baking powder 1 tsp baking soda 2 tsp cinnamon 1/4 tsp ground ginger 1/4 tsp allspice 3/4 cup cold tea or coffee 1/4 cup brandy, whiskey or orange juice 1/2 cup raisins, rinsed and well-drained 1/2 cup dried apricots, cut up

Preheat oven to 325° F. Spray a 10-inch Bundt pan with non-stick spray.

In a food processor, beat eggs, egg whites, sugar and oil until light. Add honey, mix well.

Combine dry ingredients and spices. Add to batter, alternating with tea and brandy. Mix just until blended. Stir in raisins and apricots.

Pour batter into pan. Bake at 325° F for 1 hour and 15 minutes, or until cake tests done.

Remove from oven and let cool for 20 minutes. Loosen cake from pan with a flexible spatula. Carefully invert onto a serving plate.

Yield: 20 servings. Freezes well.

Norene Gilletz is the leading author of kosher cookbooks in Canada. She is the author of nine cookbooks and divides her time between work as a food writer, culinary consultant, spokesperson, cooking instructor, lecturer and editor.

Norene lives in Toronto, Canada and her motto is “Food that’s good for you should taste good!” For more information about her cookbooks, visit her website at www.gourmania.com or email her at goodfood@gourmania.com.

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Kreplach (Dumplings) In the food processor, combine flour, salt, egg, egg whites and water.

Process with the steel knife for 25 to 30 seconds, until dough forms a ball on the blades. Remove dough from bowl and wrap in foil for 20 minutes for easier handling. Meanwhile, prepare a filling.

Dough 2 cups flour 1/4 tsp salt 1 egg plus 2 egg whites 1/4 cup warm water 1-2 tsp canola oil Filling 4 cups cooked chicken or meat (an excellent use for leftovers) 1/2 cup chicken broth or gravy 2 eggs salt and pepper

Divide dough in four pieces. Shape 1 piece of dough into a square on a lightly floured surface. (Keep remaining dough covered.) Roll dough very thin into a rectangle. Cut into squares. Place 2 teaspoons of filling in the center of each square. Moisten edges of dough with water. Fold each square in half to make a triangle. Seal completely by pinching edges together firmly. Join 2 points together to form a little “purse.” Repeat with remaining dough and filling. (May be made in advance up to this point and frozen on a baking sheet. When frozen, wrap well. Cook without thawing.)

Bring a large pot of salted water to a boil. Add kreplach to pot and cook uncovered for 15 minutes (or 20 minutes if frozen). They will rise to the top when done. Remove with a slotted spoon and drain well. Sprinkle lightly with oil to prevent sticking.

Filling: Process chicken or meat in food processor until minced, 6 - 8 seconds. Add chicken broth or gravy, eggs, salt and pepper. Process a few seconds to combine.

International Customs of Sukkot Morocco: A unique custom among Moroccan Jews is to hang a decorated chair on the wall of the sukkah and put festival prayer books on top of it. There are two opinions regarding the original meaning of this custom: 1) The chair is reserved for the ushpezin, and 2) This chair is a “kise shel Eliyahu Hanavi,” the chair of Elijah the prophet, to remind all who come to the sukkah of the imminent arrival of the Messiah.

Alsace, France:

According to Daniel Stauben’s 1860 “Scenes of Jewish Life in Alsace,” the Jews of this region in France maintained a custom of hanging a red onion stuck with rooster feathers in the sukkah doorway.

Judeo-Spanish:

Jews who follow Judeo-Spanish customs include bisochos, sweet, sesame seed-covered cookie rings, among the hanging decorations in their sukkot. While these cookies are traditionally shaped as rings, some make them in the shape of a Star of David.

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The Next Day, The Next Holidays: Shemini Atzeret/Simchat Torah Shemini Atzeret, literally the Gathering of the Eighth, appears, on the surface, to be the eighth day (and ninth day outside of Israel) of Sukkot. It is, however, a separate and independent holiday that immediately follows Sukkot.

In Israel, Shemini Atzeret is celebrated concurrently with Simchat Torah. Outside of Israel, Simchat Torah is celebrated on the day following Shemini Atzeret. They are presented here as two separate days.

Immediately after Hoshana Rabbah, the holiday of Shemini Atzeret, literally the Gathering of the Eighth, begins. It is a connected, yet independent holiday.

Because of Sukkot’s focus on all nations, God ordained Shemini Atzeret to demonstrate God’s special love for the Jewish people--comparable to a host asking his/her best friend to stay after everyone else has left, in order to share a private moment and relish the time spent together.

On Shemini Atzeret/Simchat Torah, there is no longer an obligation to dwell or eat in the sukkah. In the Diaspora, some eat in the sukkah (without a blessing) on Shemini Atzeret, while others do not. In Israel, there is no custom to eat in the sukkah on Shemini Atzeret.

Simchat Torah (Rejoicing in the Torah), which marks the conclusion of the yearly cycle of the reading of the Torah

is, technically, still Shemini Atzeret. On Simchat Torah, the Torah is not only completed, it is begun again, to show that Torah is always new and fresh and that our mitzvah to study Torah is never-ending.

On the night of Simchat Torah, all the Torah scrolls are removed from the ark. The bimah (platform or table on which the Torah is read) is circled seven times by those holding the Torah scrolls with the congregation dancing joyously with them.

Each encirclement, called hakafa, begins with a responsive prayer.

During the morning service, all the Torahs are again taken from the ark and the hakafot, the joyous circling of the night before, are repeated. The final parasha (weekly portion) of the Torah, V’zot Ha’bracha (And this is the blessing...) is read. The final parasha is read over and over until everyone has been called to the Torah. In some congregations, several Torah readings take place simultaneously.

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Jewish Treats Guide to Sukkot