Shana Tova to the people of Israel, the Jewish community in the United States, and all my Jewish friends around the world.

Fireworks in Tel Aviv
(Photo courtesy of The Israel Project Foundation)

The Jewish Holidays of Rosh Hashanah fall on Tuesday and Wednesday, September 30th and October 1st of this year. Yom Kippur 2008 falls on Thursday, October 9th. In Jewish tradition, the holidays, like the Jewish Sabbath, begin at sunset of the day prior.

As a non-Jewish person, I have learned about the two most important Jewish holidays, Rosh Hashanah and Yom Kippur, through reading and from some of my Jewish friends in the United States over the years. I beg your pardon if you find any misinformation in this article.

I humbly ask my friends to enrich my knowledge by correcting any inaccuracies and by providing additional information on Rosh Hashanah and Yom Kippur.

Rosh Hashanah (in Hebrew means "the head of the year") and Yom Kippur (in Hebrew means Day of Atonement) are the most important religious holidays for Jewish people.

Basic Customs on Rosh Hashanah

Rosh Hashanah is one of the most important holidays in the Jewish calendar (lunar calendar).

Rosh Hashanah is observed on the first and second days of Tishrei. According to the Hebrew Testament, Tishrei is considered the seventh month of the calendar, not the first. Just as the seventh day of the week is considered special, so to is the seventh month of the year. The most important, or High Holidays, are celebrated in Tishrei and it is considered to be a very holy month.  

Traditionally, Rosh Hashanah commemorates the Creation, the birthday of the world (a theme found in the Talmud, not the Bible).

The period of Rosh Hashanah is a period of judgment over the entire world. It reminds G-d of his children. Rosh Hashanah begins a 10 day period, known as the High Holy Days or Yamim Nora'im.

It is also the Day of Shofar Blowing. This is a tradition where a Shofar, or rams horn, is blown in the temple to mark the start of the Jewish High Holy Days. Shofar blowing is meant to call Jews to spiritual awakening.

 “May you be inscribed in the Book of Life” is traditionally exchanged by the Jewish people during the High Holy Days and at synagogue.

In the modern celebration, Rosh Hashanah is a time of family gatherings, special meals and sweet tasting foods.

Basic Customs on Yom Kippur

Yom Kippur is observed on the 10th day of Tishrei, 10 days after Rosh Hashanah. Yom Kippur is a holiday dealing with reflection and atonement. Yom Kippur is so important to the Jews that it is sometimes referred to as "the Sabbath of Sabbaths" and is the only fast day that can fall on Saturday (the Jewish Sabbath).

Yom Kippur is also known as the Day of Judgment, the culmination of the 10 days of repentance. It is the most sacred day of the Jewish year.

Yom Kippur is the Day of Atonement for sins. Those sins that are between man and G-d are easily forgiven, but the sins between man and man require some prior work.

On Yom Kippur, five things are forbidden: eating, drinking, wearing shoes, anointing with oil or using lotion, and having sexual intercourse. When washing, as when coming out from the toilet, the Jewish people only wash the very minimum possible.

The Jews fast on Yom Kippur is to imitate the angels in heaven who do not eat, drink, or wash. Children under age nine and women in childbirth are not allowed to fast as it could pose a health risk.

Candles are lit in the house, just like on any Jewish festival. They must be lit before sunset.

Also the traditional Yartzit candle, the candle that is lit in memory of the deceased is lit. This candle burns for 25 hours.

The Jews honor Yom Kippur by wearing Yom Tov clothing. They refrain from wearing flashy clothing. Traditionally, white clothing is worn on the last day of High Holy Days to symbolize purity and to remind each other of the promise that all sins will be forgiven. At this time, Vidui, or confession, is very important. It is a time to think about one’s misdeeds and confess them aloud, asking for God’s forgiveness.

On the conclusion of Yom Kippur, the Shofar is again blown, indicating that the Holy Day has come to an end. Jewish people resume eating and drinking and rejoicing. They are confident that G-d has heard and accepted their heart-felt prayers.

Some of My Favorite Jewish Holiday Foods

Talking about Jewish cuisine would not be proper without knowing the meaning of Kosher.

Here are several simplified definitions of Kosher:

I. ko·sher (kō′s̸hər; for v., usually käs̸h′ər): adjective

1. Judaism
   a) clean or fit to eat according to the dietary laws: Lev. 11
   b) serving or dealing with food prepared according to such laws a kosher kitchen
2. loosely prepared according to traditional Jewish recipes, as kosher pickles
3. Slang: all right, proper, correct, etc.

II. Etymology: Yiddish < Heb kāshēr, fit, proper < root kšr, to be appropriate

In preparing a kosher dish, one must start with ingredients that are kosher.

On Rosh Hashanah, it is customary to eat foods that are sweet with flavor. This symbolizes the "sweetness and good fortune" of the New Year ahead. Foods flavored with honey, apples and carrots are commonly served. The Rosh Hashanah meal begins with apple and challah dipped in honey.

♦ Challah, traditional egg bread for the Jewish Sabbath. is a round-shape bread baked for Rosh Hashanah. Some of my Jewish friends add golden raisins to their dough just before shaping and baking. I, myself, add chopped apples and dry cranberries to my bread. I think that is kosher (Definition 3).

(Photos courtesy of ARTISAN BREAD IN FIVE MINUTES A DAY)

Ingredients

4 cups flour, all purpose white
4 cups flour, whole-grain wheat
2 pkgs active rapid-rise yeast
1 1/2 tsp salt
2 cups hot water
1/2 cup honey
1/4 cup margarine
2 eggs -- beaten
1 egg yolk
1 tsp water
Sesame seeds and poppy seeds

Directions

Combine flours in a large bowl, setting aside 1 cup; add yeast and salt to flour in bowl
Combine 2 cups water, honey, and margarine; stir until margarine melts
Stir warm liquids into flour mixture. Stir in eggs
Knead dough on lightly floured board 7-10 minutes adding as much of reserved flour as needed to form a smooth, elastic dough. Cover dough; let rest 10 minutes
Halve dough and shape into balls. Place on greased cookie sheets. Cover; let rise in warm, draft-free place until doubled in size.
Beat egg yolk with remaining 1 tsp water. Brush loaves with glaze; sprinkle with sesame and poppy seeds.
Bake at 350 degrees for 45-55 minutes or until brown.
Remove from pan and cool on wire rack. Makes 2 loaves, 24 servings.

(Source: Adapted from recipe by National Honey Board in Austin Outlook)

♦Tsimmes Salad is a traditional Jewish dish of carrots, plums, and scallions. The following recipe is my own adaptation.

INGREDIENTS

2 medium carrots, peeled and grated
1/2 cup dry cranberries or cherries or raisins
4 plums, cut into small pieces
1 scallion, finely chopped.
1 cup of fresh pineapple tidbits
1 cup of plain yogurt
2 tablespoons honey
1/8 teaspoon kosher salt

In a mixing bowl, combine the cranberries, plums, pineapple, scallions, and carrots.
Mix together the yogurt, honey, and salt in a separate bowl. Add to carrot mixture; mix well, cover and refrigerate.

(Source: Recipe by JoAnne Green)

Potato Latkes
The best latkes are golden and crunchy on the outside, soft and tender on the inside, and perfectly seasoned. Here is one of my favorite Latkes recipes:

INGREDIENTS

2 cups peeled and shredded potatoes
1/4 cup grated carrots
1/4 cup grated yellow onion
1/4 cup finely chopped green onion
3 large eggs, beaten
2 tablespoons all-purpose flour
1-1/2 teaspoons kosher salt
1/2 cup cooking oil

Place the potatoes, carrots, yellow onion in a cheesecloth and wring, extracting as much moisture as possible.
In a medium bowl, stir the potatoes, carrots, onions, eggs, flour and salt together.
In a large, heavy-bottomed skillet, over medium-high heat, heat the oil until hot.
Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties.
 Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

(Source: Recipe by JoAnne Green)

Prize-winning Apricot Noodle Kugel

INGREDIENTS

1 (8 ounce) package wide egg noodles
1/4 cup butter, softened
1 (3 ounce) package cream cheese, softened
3 eggs, beaten
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup apricot nectar
1 cup milk
1/2 cup golden raisins (optional)
1-1/2 cups cornflake crumbs
1/2 cup butter, softened
1/4 cup white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
Bring a large saucepan of lightly salted water to a boil. Stir in egg noodles, and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl, thoroughly mix egg noodles with 1/4 cup butter, cream cheese, eggs, 1/2 cup sugar, and 1 teaspoon vanilla. Stir in apricot nectar and milk. Mix in raisins. Transfer to the prepared baking pan.
In a separate medium bowl, mix cornflake crumbs, 1/2 cup butter, 1/4 cup sugar, remaining vanilla, and cinnamon. Spread over the egg noodle mixture.
Bake 45 minutes in the preheated oven, until bubbly and lightly browned.

(Source: Recipe by Diane Klein, Ventura, CA. This is an old family recipe that Diane entered in the 2001 Ventura County Fair. It won 'Honorable Mention' in the Pudding Division.)

I wish you and your loved ones a year of peace,
 security and freedom.

May you have good health, happiness and success!

SHALOM!

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