Just as a multi-faceted jewel reveals its beauty in a myriad of reflections, so too the Seder expresses a rich array of meaning. For the Rav, one of the most important aspects of the Seder is its role as a medium for teaching Torah. The Seder is celebrated by a community within which one shares
Based on a commentary in the new Haggadah, The Seder Night: An Exalted Evening, with the commentary of “the Rav”, Rabbi Joseph Soloveitchik . Compiled by Rabbi Simon Posner. The birth of the chesed community – of a nation within which people unite, care for each other, share what they possess—is symbolized by the korban
Based on a commentary in the new Haggadah, The Seder Night: An Exalted Evening, with the commentary of “the Rav”, Rabbi Joseph Soloveitchik . Compiled by Rabbi Simon Posner. For the Rav, one of the themes that resonates throughout the Haggadah is the eternal spark of holiness in the Jewish soul that is never extinguished
Based on a commentary in the new Haggadah, The Seder Night: An Exalted Evening, with the commentary of “the Rav”, Rabbi Joseph Soloveitchik . Compiled by Rabbi Simon Posner. Sometimes the Torah creates connections and equations that seem puzzling when taken at face value but which contain a profound message. One example of this phenomenon
I was not able to find a recipe without any fat, sugar or eggs. Here is a recipe with minimal amounts: 2 oz. fresh yeast 1/2 cup oil 9 cups flour 1/2 cup sugar 2 tsp. sugar 3 cups water 2 tsp. salt Dissolve yeast and 2 tsp. sugar in 1/2 cup warm water Sift
It sounds to me like a Heimish kugel. Take your favorite potato kugel recipe and add Matzoh Meal to thicken it up and put it in a high pan and cook overnight. Start off at 375 for an hour or so and then on a low heat (200 degrees) Good luck!
I never use “packaged stew meat” since you are getting a mixture of all kinds of “Schriem” from the butcher or should I say you really don’t know what you’re getting. Most of the time they cut up tough meat. You must use a marble textured (fatty) meat, such as Flanken or a Marbleized Chuck.
Ingredients: DOUGH: 2 c Flour 1/2 teaspoon Salt 2/3 c Parveh margarine 1/3 to a 1/2 c Orange Juice FILLING: 1 c Raisins 3 c. Apples; peeled, cored and sliced 1/4 c Honey 1/2 teaspoon Cinnamon 1 teaspoon Grated lemon rind 1/3 c Stale bread crumbs or cake Instructions Preheat oven to 400 F Mix
You will probably need a 1/4 cup of oil for your recipe. Give it a try and let me know how it works out.
Core and freeze a head of Cabbage for about a week. Defrost on the counter overnight. This will wilt the leaves and make them easy to work with. Peel off the leaves and if you have a lot more , you can double the recipe below. 10 large cabbage leaves 2 (15 oz.) tomato sauce