Archives at Zinester: Sept 22, 2006 - Fascinating Facts and Tantalizing Trivia - A Hartson Dowd Column. Storytime

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On Friday night, Sept. 22, 2006, Jews will begin celebrating one of their most important religious holidays, Rosh Hashanah. It remembers the creation of the world. In Hebrew, Rosh Hashanah means the "head of the year." It is also called the Feast of the Trumpets. The blowing of a ram's horn, a shofar, proclaims Rosh Hashanah, and summons Jews to religious services. Sundown Sept. 22 marks the beginning of the year 5767 and the month of Tishri.

In late September or early October, our Jewish friends celebrate the most important festivals of their religious year. Rosh Hashanah, the Jewish New Year, is observed on the first and second days of Tishri, the seventh month of the Jewish year. Yom Kippur, the Day of Atonement, falls on the tenth day of the month. The Jewish High Holy Days, or Yamim Nora’im, are observed during the ten-day period between Rosh Hashanah and Yom Kippur. Known as the Days of Awe or the Days of Repentance, it is a time of reflection and self examination, a time to ask God for forgiveness of sins. It is also a time to forgive others so that the New Year may begin in harmony.

Rosh Hashanah is the two-day Jewish New Year celebration. On these days people greet each other with the words Le shanah tovah, “For a good year,” which is short for the traditional greeting of the day “May God write you down for a good year in the Book of Life.”

In synagogues across the country the day begins with the blowing of the shofar, or ram’s horn, which serves as a reminder that although Abraham was willing to obey God’s command and sacrifice his son Isaac, God allowed him to sacrifice a lamb instead. The shafar, which is very difficult to play, makes a unique, wailing sound and is a call to penitence.

At home the family usually celebrates the New Year with a festive dinner. The menu may vary from home to home according to taste, but on every table you will find honey and fresh fruit. The honey is “for a sweet year,” and the fruit represents ancient times when Rosh Hashanah was also a harvest festival. The first night’s meal begins with an apple dipped in honey. Challah, or egg bread, is baked in a circle instead of being braided as usual. The round challah symbolizes the continuity of life and a wish for a year without unhappiness or sorrow. It is also dipped in honey before it is eaten. Challah is sometimes baked with a ladder on top in recognition that only God decides who climbs up or down the ladder of life. Forming challah in the shape of a bird is also done. The Torah says that God will protect Jerusalem in the same way a bird hovers.

Tzimmes, a mixture made from carrots, cinnamon, yams, prunes, and honey, is also traditional.

Shephardic Jews—those of Mediterranean or Middle Eastern origin—serve a whole fish as a wish for prosperity, fertility, and good luck for the coming year. Some Jews also present fruit baskets covered to hide the contents, symbolizing that no one can know what the New Year will bring.

Rosh Hashanah observances vary. Orthodox Jews celebrate Rosh Hashanah for two days. Reform Jews often observe it for only one day. In Biblical times the moon, not the calendar, determined dates for festivals. Witnesses watching the sky proclaimed the new moon. Since Rosh Hashanah falls on the first day of the month, people living far from Jerusalem did not have time to learn the exact date. Even those living near Jerusalem could miss the festival if the witnesses did not arrive on time. So, two days were set aside for observance so everyone would have time to participate.

Yom Kippur, known as the Day of the Atonement, is the holiest and most solemn day of the Jewish year. It is a strict day of fasting; not even water may be taken from sundown to sundown. Many adults spend the day in the synagogue where they will confess their sins then make atonement to God to obtain His forgiveness. The day comes to a close with a long blast on the sofar and the words “Hear, O

Israel

, the Lord our God, the Lord is One,” and then “Next Year in Jerusalem.”

Challah (Braided Egg Bread)

4 large eggs
1 cup minus 1 tablespoon oil
1/2 cup minus 1 tablespoon granulated sugar
1/4 cup (1/2 stick) margarine or butter

, room temperature
2 teaspoons salt
1 pinch saffron (optional)
1 cup water or low-fat milk (120 to 130 degrees F)
5 to 5 1/2 cups flour (1/2 all-purpose, 1/2 hard wheat, 4 to 4 1/2 white)
2 envelopes dry yeast
1 egg
1 teaspoon water
2 tablespoons sesame or poppy seeds

Combine first 5 ingredients in mixing bowl and beat until thoroughly blended. Dissolve saffron in water or milk and add to mixing bowl. Beat in 2 1/4 cups flour and yeast. Continue beating 2 minutes, then add additional 2 1/4 cups flour or enough to make soft dough, blending thoroughly.

Turn out onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to coat entire surface. Cover with plastic wrap and hot, damp towel and let rise in warm place until doubled in volume. Punch down and let rise again until doubled.

Beat egg with water. Place dough on lightly floured board and divide in half, then divide each half into 3 equal pieces. Roll each into 12-inch rope. Lay 3 ropes parallel and begin braiding in the middle, working out to each end (make braids very loose). Pinch ends together securely. Repeat with remaining ropes. Place loaves on baking sheet, brush tops with beaten egg and sprinkle with seeds. Cover with plastic wrap and allow to rise until doubled.

Preheat oven to 350 degrees F. Bake loaves until golden and bread sounds hollow when tapped, about 35 to 45 minutes. Cool on racks.

Tzimmes *Commonly eaten on Rosh Hashanah*

6 cups raw sweet potatoes, peeled and sliced 6 cups sliced, unpeeled cooking apples 1 1/2 cups carrots, peeled, sliced 1 cup small, pitted prunes, cut in half 2 tsp. grated orange peel 1/4 cup unsweetened orange juice 1/4 cup honey (optional) 2 Tbls. light brown sugar pinch of cinnamon pinch of ground ginger
Preheat the oven to 350 degrees F. Coat a 9x13 baking pan with a non-stick spray such as Pam. Layer half of the potatoes in the bottom of the pan, overlapping the edges. Repeat with half of the apples, then spread over this half of the carrots and prunes. Repeat layers. Combine remaining ingredients and drizzle evenly over the layers. Cover tightly with a sheet of aluminum foil. Pierce with 8-10 one-inch slits so steam may vent. Bake for 1 to 1 1/2 hours or until dish is steamed and tender.