This week’s Torah portion opens: וְיִקְח֨וּ אֵלֶ֜יךָ שֶׁ֣מֶן זַ֥יִת זָ֛ךְ כָּתִ֖ית לַמָּא֑וֹר לְהַעֲלֹ֥ת נֵ֖ר תָּמִֽיד׃ You shall further instruct the Israelites to bring clear oil of beaten olives for lighting, for kindling lamps regularly.
Perhaps this verse stands out so much for me because of the verse from Megillat Esther (8:16) that we incorporate weekly at the end of Shabbat into havdalah: לַיְּהוּדִ֕ים הָֽיְתָ֥ה אוֹרָ֖ה וְשִׂמְחָ֑ה וְשָׂשֹׂ֖ן וִיקָֽר׃ or “The Jews enjoyed light and gladness, happiness and honour.”
I have long been fascinated by light and what light symbolizes in our tradition. I love the concept that each week we begin Shabbat by lighting at least two separate flames (generally) and that we end Shabbat with intertwined wicks to symbolize our experience of Shabbat — coming into it as individuals and coming out of it intertwined with the souls and destinies of others. Moreover, the flames of havdalah point to a magical mystery— the intertwined wicks produce more light together than the sum of their parts. One might imagine that one light would diminish the other and yet, they enhance one another. As such the flame during havdalah always invites awe. This weekly, holy framework is the closest we get in our homes to the sense of the ner tamid, the eternal flame of this week’s parasha that burned regularly and constantly in the Torah. And yet, I prefer the understanding that more than the continual burning, we might need to stoke our internal passion and flames, regularly. Each week, we light the flames as an external experience of rekindling our passion. By the time Shabbat ends, God willing we are refreshed, renewed, and feeling lighter, more full of joy and gladness.
As such olive oil will take the most beloved position on our Shabbat table — dessert. While I have never made one myself, I have often been intrigued by the idea of olive oil cakes. There are a number of recipes online with stellar reviews — some include alcohol others don’t, some are citrus focused others herbs. As my girls have adored waking up on Shabbat morning to transform dessert into breakfast, I plan on using a lemon fused recipe!
As the second verse that I brought highlights Purim, I have been working on a trifecta challah — three mini challot (chocolate, apricot, roasted garlic/everything spice) joined as a triangle for hamantashen. Think about extending the “happy challah-day” spirit into Shabbat!
Along with this theme, the colours of last week’s parasha return with even more vividness especially in connection with the clothing of the high priest and the four rows of stones, each of a different gem and colour, signifying the twelve tribes of Israel. While I have still contemplated creating my olive oil cake in a square and serving it with twelve jelly beans, minimally my techelet (blue) and argaman (purple) lemonade/tea will certainly make a re-appearance.
Speaking of the uniform of the High Priest, a year or so ago, I sat in the City of David, right outside of the Old City in Jerusalem and learned of the recent excavations of the Pool of Siloam as well as the road pilgrims would take to access the Temple Mount. Sure enough, amongst the found articles, are tiny pomegranate bells as described in this week’s parasha (28:34): פַּעֲמֹ֤ן זָהָב֙ וְרִמּ֔וֹן פַּֽעֲמֹ֥ן זָהָ֖ב וְרִמּ֑וֹן עַל־שׁוּלֵ֥י הַמְּעִ֖יל סָבִֽיב׃ a golden bell and a pomegranate, a golden bell and a pomegranate, all around the hem of the robe.
I feel that in honour somehow pomegranate should come into the menu — whether in a Shirley Temple, pomegranate chicken or to dress up a beautiful salad.
In short, here is my crazy menu and how I devised it:
There is quite a bit of talk of sacrifices — bulls, rams and lambs, and flames upon the altar. As a vegetarian this proved a bit too gory for me, however, the meatatarians in my home will be eating shwarma (while not lamb) to represent the lambs burning on an altar. We will have a nice bright matbucha for the blood (and to go with our vegetarian falafel!!!). Within this discussion we also find reference to the various organs which seem separated out which we will lovingly turn into vegetarian kishke. All of this will be served with laffa/naan/pita of sorts which I learned years ago and believe to be the original (and tastier) matza. As this week’s parasha says these sacrifices shall be offered with unleavened bread I will gladly heed this advice!
Whichever way you slice it, roast it or cook it — b’tayavon! ENJOY!
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