Jewish Life

The Nine Days “When the month of Av begins, we reduce our joy”

 

The Three Weeks is a period of mourning that commemorates the tragic destruction of the first and second Temples in Jerusalem and the subsequent exile of the Jews from the land of Israel. It begins with the fast of the seventeenth day of the Hebrew month of Tammuz (Shiva Asar B’Tammuz), which marks the day the walls of Jerusalem were breached, and ends exactly three weeks later with the fast on the ninth of Av (Tisha B’Av), the day of the actual destruction of the Temple by fire. According to Jewish chronology, the destruction of the first Temple, by Nebuchadnezzar II, occurred in 421 BCE, and the second, by the Romans, in 70 CE.

This year, the three weeks began in June and the Nine Days begins with Rosh Chodesh Av (the first day of the Hebrew month of Av)at sundown, Sunday, July 7; Tisha B’Av begins sundown, Monday, July 15.
The three-week period of communal and personal mourning is intensified during the final nine days. This heightened level of mourning is in recognition of the many tragedies and calamities that befell the Jewish people at this time. The Nine Days are considered an inauspicious time, fraught with danger even in our day and age.

Rather than view the Three Weeks and the Nine Days as times of punishment and self-mortification, religious Jews see them as opportunities to mourn the destruction of property, and forge a closer relationship with God. The Talmud states that all who mourn the destruction of Jerusalem will merit to rejoice in its rebuilding. The Sages also teach that the Messiah will be born on Tisha B’Av. The promise of redemption makes this period one of hope and anticipation.

 

Aspects of mourning

Joy and celebration are minimized and various aspects of mourning are observed during the period of the Three Weeks. A stricter level of mourning is observed during the Nine Days, in accordance with the Talmudic dictum (Ta’anit 26): “When the month of Av begins, we reduce our joy.”

 

The Three Weeks


– No weddings are held. (However, engagement ceremonies are permitted.)

– Public celebrations especially those that include singing, dancing and music are avoided.

– Pleasure trips or other unusually entertaining activities are avoided.

– No haircuts or shaving.

– The blessing of She-hechianu is not recited on new food or clothes, except on Shabbat.

 

The Nine Days 


In addition to those of the Three Weeks, the Nine Days include the following restrictions:

n No purchasing of items that bring great joy.

n Home improvements, or the planting of trees and flowers is avoided.

n Meat (including poultry) and wine are not consumed, except on Shabbat or at “seudat mitzvot,” such as a brit or celebration following the completion of a tractate of Talmud. (These foods are symbolic of the Temple service, and are generally expressions of celebration and joy.)

Source: Aish.com

 

 

The Nine Days…in the kitchen

By Eileen Goltz

 

The Nine Days weeks often present a food dilemma. While meatless meals are good for you unless you’re a true vegetarian often they become burdensome as well – we’re carnivores. I look upon this time frame as a chance to test my skills and come up with recipes that don’t mimic or approximate but rather stand on their own as really good substantial and different recipes that just happen to be dairy or pareve. The following recipes are terrific for the summer, the Three Weeks, and the Nine Days.

 

Grapes and Cream Cheese Dip (dairy)

4 cups red or green seedless grapes

1/2 teaspoon cinnamon

1 (8-oz.) package cream cheese (you can use low fat)

2 tablespoons honey

1/4 toasted pecan pieces

 

Place the grapes in the bowl of a food processor and process. Place the puree and the cinnamon in a saucepan and bring the mixture to a boil; reduce heat slightly and simmer for 20 minutes or until mixture thickens. Remove from the heat and let cool. In the bowl of the processor combine the cream cheese and honey. Spoon the cream cheese mixture into a serving bowl and then swirl in the grape mixture making sure you don’t over-mix. Top with toasted pecans. This is great with hot pretzels or toasted bagels. Makes two cups.

 

Submitted by Rachel Orneason, Rock Island IL, source unknown

Grape Gapacho (dairy)

3/4 to 1 cup seedless green grapes

2 tablespoons chopped fresh dill or 1 tablespoon dried

1 cucumber, peeled and chopped

1 Granny Smith apple, peeled, cored, and chopped

3 green onions cut into pieces

1 1/2 cup plain yogurt

1 1/2 cup cold water

Salt and pepper to taste

croutons

 

In the bowl of a food processor combine the grapes, dill, cucumber, apple and green onions. Process slightly and then add the buttermilk and water. Process to desired consistency. Place in a serving bowl, cover and refrigerate for 3 to 4 hours for the flavors to combine.  Serve with croutons. Serves 4 to 6.

 

Pepper and Portabellas (dairy)

4 large Portabella mushroom caps (remove the stems and dice them)

1/2 cup diced onions

1 cup diced red pepper

2 tablespoons olive oil

2 cups instant brown rice

1 cup black beans

4 oz shredded mozzarella or sharp cheddar

Garlic to taste

 

Preheat oven to 350. Cook the rice according to the package direction and set it aside. In a skillet saute the onion, pepper, chopped stems and garlic in the olive oil. Do not overcook; the veggies should just be starting to wilt. Add the whole caps and just lightly cook them on both sides (about one minute on each side) and remove the caps to a greased 9X13 pan, gill side up. Add the cooked rice and black beans to the vegetable mixture, mix to combine heat thoroughly, about three minutes. Spoon the rice mixture into the mushroom caps and then top the vegetable mixture with the cheese. Bake for 20 minutes or until cheese is bubbly. Serves 4.

 

Red Pepper Soup (dairy)

5 red peppers seeded and cut into bite sized pieces

3 tablespoons olive oil

1 onion, diced

1 tablespoon minced garlic

2 medium potatoes, diced

2 teaspoons ground coriander

1 teaspoon ground cumin

1 to 2 teaspoons red pepper flakes sauce

2 cups vegetable broth

3/4 cup whipping cream or half-and-half

Chopped green onions

1 cup plain yogurt

2 tablespoons lime zest

 

In a large soup pot saute the peppers, potato and onions in the olive oil. Cook, stirring often, for about 8-10 minutes until the vegetables are soft. Add the garlic, coriander and cumin and continue cooking and stirring, for about 30 seconds. Add red pepper flakes and broth, and bring the soup to a boil. Add the cream and reduce the soup for 8-10 minutes. I like to use my immersion blender at this point but you can use a blender. Puree the soup until you have the desired consistency, smoother or chunkier. In a bowl combine the yogurt and lime zest. Spoon the soup into four to six bowls. Place a dollop of the lime yogurt on top and then sprinkle the green onions on top. Serves 4 to 6.

 

Ancient Sweet Stuffed Peppers

(dairy or pareve)

6 SUNSET® Ancient Sweets™ Peppers

1 cup vegetable broth

2 teaspoon kosher salt

1 tablespoon olive oil

2 tablespoons lemon juice

1 tablespoon curry powder

1 tablespoon minced garlic

1/4 teaspoon cayenne pepper

3/4 cup dry couscous

1 cup canned garbanzo beans, drained well

2 large ribs celery, diced 1/4”

3 green onions, thinly sliced

1 cup dried cranberries, chopped

1/2 cup dried apricots, chopped

1 cup chopped walnuts, toasted

1 cup crumbled feta cheese (optional)

1 egg, lightly beaten (optional)

 

Preheat oven to 375. Spray a baking sheet with pan spray. Slit the peppers down the center of the top of the pepper, from stem to near the tip, leaving the stem intact. Gently spread peppers open and carefully remove seeds. Season the inside of the peppers lightly with salt.

 

In a small saucepan, combine broth, salt, olive oil, lemon juice, curry powder, garlic and cayenne pepper. Bring to a quick boil over high heat. Stir in couscous. Immediately remove from heat, cover and let sit for 15 minutes. When couscous is cooked, remove lid and fluff with a fork. Place couscous in a large bowl, add the cranberries, apricots, walnuts, cheese and egg and toss to combine. (I don’t always add the nuts, egg and cheese as sometimes I just want a simpler pareve dish). Divide the filling mixture among peppers and lightly pack into peppers. Place on baking sheet and bake in preheated oven for about 15 to 20 minutes.

Modified from the Sunset Ancient Sweet website.

 

© Eileen Goltz

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