Shavout is a two day festival (one in Israel) it is to celebrate the giving
of the Torah on Mount Sinai. Shavuot falls on the fiftieth day after the beginning of Passover.
Shavout happens on
May 17 & 18, 2002 6 & 7 Sivan 5762
June 6 & 7, 2003 6 & 7 Sivan 5763
May 26 & 27, 2004 6 & 7 Sivan 5764
Shavuot - Traditions
Shavuot is celebrated seven weeks and one day after Passover. Shavuot is a one day celebration in Israel and two days in the Diaspora (outside of Israel).
Shavuot is known by other names, including:
(The Feast of Weeks)
(The Festival of First Fruits)
(The Harvest Festival)
The night before Shavuot is dedicated to the study of the Torah. This tradition is let HaShem know that we want to
study his Torah and we start at sundown beginning Shavuot and many study throughout the night showing their dedication.
Shavuot is 50 days after Passover (the 6th of Sivan) and the word Shavuot means "weeks" because it is 7 weeks after
The Torah tells us that we celebrate this holiday because of the giving of the Torah on Mount
Sinai. In Exodus chapter 19 and 20 we are told that HaShem gave us the commandments.
Today Shavuot is celebrated in synagogues around the world by reading
the Book of Ruth and a very beautiful poem called Akdamut.
Many synagogues have their religious schools participate in a Bikkurim festival. The children march around holding
baskets of fruit which are placed on the pulpit and later donated to hospitals or the poor. This is to remind us that Shavuot
is one of the three pilgrimage holidays when in Ancient times Jews brought their first fruits to the Temple as an offering
to HaShem. The first fruits were called Bikkurim.
Shavout - Ten Commandments
I am the Lord, your God
You shall have no other gods before me.
You shall not take the name of the L-rd in vain.
Remember the Shabbat and keep it holy.
Honor your father and mother.
You shall not kill.
You shall not be unfaithful to your wife or husband.
You shall not steal.
You shall not bear false witness.
You shall not desire what is your neighbor's.
This is from an email pal, Miriam VanRaalte, who noted, "I got this
from a Temple member (Alyse Kirschen) a few years
ago. It's fantastic,
only dirties 2 bowls, a measuring cup, and measuring spoon. Is much
cheaper than blintzes, but tastes just like them. Easy, quick, cheap,
delicious..." [BTW, it also can be adapted for Pesah, by substituting for
the flour and baking powder.]
FOR LAYERS ONE AND THREE:
1 1/2 cups sour cream
1/2 cup orange juice
1/3 cup sugar
1/2 margarine, melted
1 cup flour
2 tsp. baking powder
FOR LAYER TWO:
8 oz. softened cream cheese
1 pint cottage cheese
1 tbsp. sugar
1 tsp. vanilla
Beat each mixture in a bowl. Pour half of top mixture into greased 9x13
baking dish. Spoon bottom mixture on and top with remaining batter from
top. Bake 45-55 minutes at 350 degrees.
Serve w/ sour cream or fruit (I
use pie filling).
CHEESECAKE IN A WALNUT CRUS
Keeps 4 days in the fridge.
Freezes 3 months.
For the crust
3 oz. (75 g) caster [superfine] sugar
4 oz. (125 g) firm butter or margarine
5 oz. (150 g) plain flour
3 oz. (75 g) walnut halves
For the filling
8 oz. (225 g) cream cheese
8 oz. (225 g) curd cheese
4 oz. (125 g) butter or reduced-fat spread
3 oz. (75 g) caster sugar
1 teaspoon vanilla extract
5 fl oz. (125 ml) soured cream or Greek yoghurt
grated rind of 1 large lemon
2 oz. (50 g) raisins
Preheat the oven to gas no. 7 (425° F, 220° C).
Lightly oil the inside of an 8 or 8-1/2 -inch (20-22 cm) loose-bottomed flan tin
at least 1-1/2 inches (4 cms) deep.
To make the crust: cut the fat into roughly 1-inch (2.5 cm) chunks and put in
the food processor with the sugar, then pulse until combined. Add the flour and
pulse until crumbly.
Add the walnuts and process until the mixture is the consistency of coarse sand.
With the fingers, press into the bottom and sides of the prepared tin.
To make the filling: in an electric mixer (or by hand), beat together the fat,
sugar, vanilla and the cheese. Add all the remaining ingredients and beat until
smooth. Spoon into the unbaked crust.
Bake for 10 minutes, then reduce the heat to gas no. 4 (350° F, 180° C) and bake
for a further 20-30 minutes or until the edges are golden and the surface
Remove to a cooling tray and leave for 20 minutes.
Go round the edges of the crust with a sharp knife to loosen it, then remove the
side of the tin.
Serve warm, at room temperature, or preferably well chilled.
3 c Pitted sour cherries (or blueberries)
3/4 c Sugar
2 ts Lemon juice
1 tb Cornstarch
1 tb Cold water
Homemade noodles; * see note
1 c Sour cream
Note: the recipe for "Homemade Noodles" is not included
Save any juice that oozes from the cherries (if cherries are
used). Combine the fruit and juice, sugar and lemon juice in
a saucepan. Mix cornstarch and water and add. Cook over low
heat 10 minutes, stirring frequently. Drain, reserving syrup.
Make the noodle dough and roll it out but do not let it dry.
Cut into 3-inch circles. Place a tablespoon of the fruit on
each. Fold over into half-moons and press edges together with
a little water.
Cook in rapidly boiling salted water for 10 minutes or until
varenikis rise to the top. Drain.
Serve with the syrup and garnish with sour cream.
Makes about 24.
Shavuoth is that holiday when dairy foods are uppermost in the minds of
Kurdistan housewives. Here is one example, prepared with a yeast dough and
stuffed with feta cheese.
1 pkg. dry yeast (1/4 oz.)
2 cups warm water
6 cups flour
1/4 tsp. salt
1 tbsp. corn oil
3-4 tbsp. margarine
1 lb. feta cheese, grated or chopped
1. Mix the yeast in 1/2 cup of the water and let it proof for 10 minutes.
2. Make a well in the flour, add the yeast mixture, salt and oil and mix all
together, using enough of the balance of the water to form a soft, moist
dough. Knead the dough for 5 minutes, dusting with flour now and then.
3. Take 1/2 cup of the dough and roll it out into a pancake 8 inches in
diameter and about 1/4 inch thick. Rub the pancake with about 1/2 teaspoon of
margarine and sprinkle over the lower half 2 generous tablespoons of the feta
cheese. Moisten the bottom edge of the pancake with water and fold over to
shape a half-moon. Pinch the edges together and press down firmly with the
tines of a fork, or turn over the edge every 1/2 inch in a twisting movement.
4 Melt 1 teaspoon margarine in a skillet and brown both sides of the pancake
over moderate heat for about 3 minutes.
Serve warm. Makes from 18 to 20 pancakes.
Soup, Vegetable Mediterranean
Serves from 8 to 10
A touch of ginger adds a lot to this soup.
2 Tablespoons olive oil
2 medium carrots, peeled and chopped into small pieces
1 large onion, chopped
2 cloves garlic, crushed
2 Tablespoons grated fresh ginger
2 medium potatoes, peeled and diced into 1/2-inch cubes
4 medium tomatoes, chopped
1 cup finely chopped coriander leaves
7 cups water
2 teaspoons salt
1 teaspoon pepper
1 teaspoon cumin
Heat oil in a saucepan; then stir-fry carrots, onion, garlic, and ginger
over medium heat for 8 minutes. Add potatoes, tomatoes, and coriander leaves
and stir-fry for another 5 minutes. Add remaining ingredients a nd bring to
boil. Cover and simmer over medium-low heat for 1 hour or until vegetables