Shabbat is a day of rest, set aside from all other days. This is because when HaShem was making the world he rested on the seventh day after he was through all of his work. Shabbat is also special because unlike other holidays that are mentioned in the Torah, it is the only holiday mentioned in the Ten Commandments.

In other parts of the Torah we are told how to make Shabbat special. We are told that not only may we not work, but people who work for us may not work either. Even animals don't work on Shabbat. We are told that we can not light fires on Shabbat and that our food has to be prepared before Shabbat starts.  There are 39 things that we can not do during Shabbat.

Observing Shabbat creates a special bond between HaShem and Jews. In ancient times in Israel Shabbat was announced by blowing the shofar six times. On the first blast, all of the farmers in the fields started home. On the second blast, all of the shops were closed. At the third blast, Shabbat candles were lit and blessings said all over Israel. The last three blasts on the shofar announced that Shabbat had begun.


Shabbat Havdala


Shabbat ends with the Havdala ceremony. Havdala means separation, this separates the holy Shabbat from the rest of the week. The Havdala ceremony is said to have started by the men of the Great Assembly 2,500 years ago, it is conducted at the end of Shabbat when we can see three stars in the sky (about 18 minutes after sunset).


Here is what you will need:


1 cup of wine or grape juice

A candle with 2 (at least) wicks (or 2 candles)

Spices, cloves or any pleasant smelling flowers

The Havdala ceremony


Fill the cup with wine (some fill it so it overflows representing bounty - it is best to have a plate under the goblet) 

Kos yeshuot esa uve-shem Adonai Ekra.

Hinay El yeshuati; evtach ve-lo efchad.

Ki azi ve-zimrat Ya Adonai, va-yehi li lishua.


I lift this cup of salvation and proclaim in the name of Adonai. Behold! Adonai is my salvation; I will trust in HaShem and will know no fear. Adonai is my strength and my song; HaShem is the source of my deliverance.


Light the Havdala candle (some allow the youngest person present to hold the candle, some believe that the height that the flame is held is as high as ones' future life partner)


After the first paragraph of Havdala is read, the blessing over the wine is made but the wine is not drunk.


The blessing over the spices is made, and the spices are passed around for everyone to smell. 


The blessing over the fire is made - everyone present holds their hands towards the flame so they can see the light reflected in their fingernails. This is to represent the difference between light and dark, and the acceptance of the light.


The last paragraph of Havdala is read, and the wine is drunk - either by the person who recited Havdala, or it is passed around for everyone to drink.


A few drops of wine are poured on to a plate, and the Havdala flame is extinguished in the wine.


Some people dip their index fingers in the wine and dab their fingers on their eyebrows, temples and pockets to represent our desire for enlightenment, wisdom and prosperity.


After Havdala it is customary to wish everyone present a "shavuah tov" (good week), or "gut voch" in Yiddish.


39 Things NOT to do on Shabbat


Writing 2 Letters


Erasing 2 Letters


Extinguishing a Fire




Sewing 2 Stitches


Kindling a Fire


Binding Sheaves






Hitting with a Hammer


Tearing a Building Down


Salting Meat










Curing Hide


Cutting Hide Up


Scraping Hide






Shearing Wool


Washing Wool




Beating Wool




Making 2 loops


Weaving 2 threads


Separating 2 threads


















Taking an object from the private to the public or transporting an object in the public domain.





Yield: 4 Cups Cooked Rice


1 bay leaf

1/4 tsp safffron threads dissolved in 1/4 cup boiling water

Plain Rice Pilaf:


2 cups long grain white or brown rice

3 tablespoons olive oil

1 scant teaspoon salt

4 - 5 cups chicken stock or vegetable stock

Plain Rice Pilaf:


1. Preheat the oven to 350 degrees F.


2. If using white rice, you will need 4 cups stock. If using brown rice you will use 5 cups stock.


3. If using white rice, place the rice in a colander and rinse it in the sink in cold water until the water runs clear. Allow the rice to drain and dry for 20 minutes. If using brown rice, skip this step.


4. Over medium heat, heat the olive oil in a casserole with a tight fitting lid. Saute the rice in the oil until it starts to brown.


5. Sprinkle the salt over the rice and pour in the stock. Cover tightly and place in the oven. Bake for 35-40 minutes (white rice) to 1 hour (brown rice). When the pilaf is done, all of the liquid will have been absorbed. A lovely aroma will fill the room when you open the lid of the pot. Serve immediately as a side dish with a meat, fish or vegetarian entree.


To make Arroz de Sabato:


Follow the directions below for Plain Rice Pilav, adding 1 bay leaf and 1/4 teaspoon saffron threads dissolved in 1/4 cup boiling water to the rice together with the stock. Cook as directed. The rice gets a beautiful yellow color and a heady aroma from the saffron and bay leaf. The bay leaf will be resting on top of the rice at the end of cooking. Remove and discard it before serving. Serve as a side dish with a meat, fish, or vegetarian entree.





Serving Size : 2


3 envelopes active dry yeast

2 cups warm water

1 1/2 cups sugar

8 cups unbleached flour

3 tablespoons salt

3 large egg

1/2 cup cooking oil

1 cup white raisins

1 medium egg -- lightly beaten

poppy seeds

In a small bowl combine the yeast with 1 cup warm water and 1/2 cup sugar.Stir until the yesat dissolves. Let stand (proof) until mixture bubbles and rises almost to top of the bowl.


In a large bowl,combine the flour,salt and remaining sugar.Mix well. Make a well in the center of the flour mixture and gradually add the yeast mixture,eggs,oil and the raisins. Knead thoroughly to make a dough. Turn out onto a well floured board and knead for about 20 minutes. Place dough in a large greased bowl, cover with a cloth and let rise in a warm place until doubled in size. Punch down and knead for 10 minutes.


Preheat oven to 375. Divide the dough in half. To braid,cut each half into 3 or 4 pieces and form into a rope (wide in the middle and tapered at ends). Braid aand tuck ends under. Place in well oiled bread pans.Cover and let rise until the pans are full and the middle is above the rim of pans. Brush with an egg wash and sprinkle with the poppy seeds.


Bake for 45 minutes.Remove from pans. Place challahs directly on rack of oven and bake for 15 minutes more.





1 kg flour (2.2 lbs.)

75 g. yeast (1 1/2 tbsp.)

125 g. sugar (4 oz. + 2 tbsp.)

350 ml. lukewarm water (10 1/8 oz.)

175 ml. oil ( 5 oz. + 1 1/2 tbsp.)

2 eggs

3 teaspoons of salt

Stir the yeast into the water, then add the sugar and approx; one halfth of the flour. Let it rise for 15 to 30 minutes. When the dough swells, add the other ingredients and amalgamate them. Knead it into dough for approx, ten minutes and then form a ball, cover it and let it rise in a warm place for approx 2 hours. Knead again the dough and braid it into a plait. Let it rise for 20 to 30 minutes more. Place bread on a plate, which must be spread with oil and spread with flour in advance; besmear the surface of the surface of the bread with a whisked egg and bake it at a temperature of 180 C. (356 F.) for approx. 30 minutes.


*NOTE: The Sabbath bread is called in Hebrew Hallă, a name used in ancient times to designate the priest's share of the dough. Ashkenazi Jews call it Barhes (a corrupted form for Berahot "benedictions").





1 whole broiler chicken, (not cut up- keeps juices in and the meat much more tender)

paprika (sweet, not spicy)

onion powder

garlic powder

black pepper

salt (optional)

The following vegetables are not part of the "traditional" recipe, but I add them as they become a very tasty side-dish for Friday night dinner.


1 medium onion, sliced into thin rings

2 carrots sliced

4 potatoes, quartered

1 large sweet potato, quartered

2 zucchini squash, (Israeli variety works best)

Place whole chicken in center of roasting pan. Sprinkle lightly with black pepper and salt, if you wish. Sprinkle generously (or according to taste) with onion powder, garlic powder and paprika. Add water or wine to the bottom of the pan so it comes up approximately 1- 1.5 cm up the side of the pan.


If you are using vegetables: arrange onions underneath and around chicken. Mix other vegetables together and arrange around chicken as well.


Cover with aluminum foil, or pan top and bake at 400 for 40 minutes. Baste (THIS IS THE KEY!!!!), cover, and bake for another 15 minutes. Repeat the last step and bake for another fifteen minutes. Repeat again. Uncover and let skin roast evenly, basting every five minutes for another 15 minutes or until done. To check: stab into the middle of chicken (try the thigh or breast). When juices run clear, chicken is ready.





Yield: 8 servings


1 envelope active dry yeast

3 cups lukewarm water

1/2 cup sugar

4 cups all-purpose flour

1/4 teaspoon salt

1/2 teaspoon ground ginger

Dissolve the yeast in 1 cup of the water, along with 1 teaspoon of the sugar. Lightly cover with a cloth and leave in a warm place until the yeast foams, about 20 minutes.


Sift the flour into a large bowl and add the salt, ginger, and remaining sugar. Pour the yeast mixture into the flour, then beat in the rest of the water. Stir the mixture until it forms a soft dough. Turn out onto a floured board and knead well until the dough is elastic, about 10 minutes. Cover lightly and let rise until doubled in bulk, about 2 hours.


Shape the dough into a thick rope. Grease a deep 10- inch tube pan and fill it with the dough. Cover lightly and let rise until doubled in bulk, about 45 minutes.


Preheat oven to 350 degrees Fahrenheit. Grease a sheet of aluminum foil and cover the tube pan with it. Bake bread for 1- 1/2 hours, or lower heat to 250 degrees F and bake overnight as you would a cholent. Pierce the foil with a fork to release steam, then remove carefully so as not to burn yourself. Turn the bread out onto a wire rack to cool.


Ms. Levy states that Kubaneh is a Sabbath sweet bread eaten by Yemenites. This semi- steamed, soft bread is good eaten with melted margarine and jelly, jam or preserves.


Yield: serves 4-6


5 oranges

1/2 cup chopped toasted almonds

3/4 cup chopped dates

2/3 cup orange juice

1/3 cup brandy

Peel oranges and cut in half lengthwise. Slice thin half rounds. Toss slices with remaining ingredients. Chill several hours.




Yield: 10 to 12 servings




4 cups rice (long grained)


1 tbsp salt

Juice of 1 lemon



2 tablespoons butter

2 tablespoons margarine ***If you keep kashrut use 4 tables

4 tablespoons oil

1/2 cup raisins, (washed and dried withpaper towel)

1 full tablespoon chicken soup powder

1 tablespoon granulated garlic

1 teaspoon salt

1/4 cup pine nuts



In a large saucepan fill water more then half full. Bring to boil Add 1 tablespoon of salt. While waiting for the water to boil, wash rice and soak rice in water with lemon juice from 1 lemon.


When water is boiling, drain rice in colander, put in boiling water, stir and bring to a boil stirring from time to time. Boil for 5 minutes. After 5 minutes bite into one grain, it should be "al dente" like pasta, not soft, but nearly so. If it is too hard continue to cook one more minute.


Drain immediately in a colander (sieve) and wash in plenty of water, I put rice back into the saucepan, fill with water and drain again. I continue to do so 2 - 3 times. At the end, leave rice to drain in the sieve over a bowl for a least 2 hours.




In a non sticky saucepan melt butter, margarine, and oil. Add the raisins, stir, lower heat, and add the chicken soup powder, granulated garlic, and salt; stir.


Add the rice and mix well. Add the pine nuts, mix again so rice will be well blended with all other ingredients. Cover well. Put on the lowest heat. Mix from time to time till you serve





Yield: Serves 2




2 lettuce leaves

2 pinapple rings

1 banana

2 stawberries or maraschino cherries

1. Cut the banana in half and brush with lemon juice (to prevent darkening).


2. On each of two plates, put a lettuce leaf. Top with a pineapple ring. Stand the banana half in the hole in the pineapple. Attach the strawberry or cherry to the point of the banana with a toothpick.




Yield: About 12 servings


3 LB. fryer

3 quarts water

1 Tablespoon salt

1 tsp. pepper

Place in pot and bring to a boil while cutting up vegetables.


3 stalks celery

5 carrots

1 onion

3 potatoes

1 cup steel cut oats (usually found in health food stores)

Cut veggies is bite-sized pieces Add to pot and simmer for 1 hour, stirring every 15 minutes to prevent oats from sticking. When finished cool and cut chicken up in soup and serve.




Enter content here

Enter supporting content here