Shabbat part 9

There are no laws, or even universal customs, concerning what should be present at a Shabbat meal (other than bread). We are commanded to simply eat that which we enjoy, in order to "call the Shabbat a delight" (Isaiah 58:13). An ALMOST universal practice is to begin the meal with a fish course. Any kosher fish will do. (I usually have sardines). North Africans prepare elaborate fish dishes in special sauces. Ashkenazi Jews almost always have "Gefilte Fish". In fact, non-Jewish Poles call it "Jewish Fish". Classically, the flesh of the fish was ground up, and cooked, with a variety of spices added. The ground fish was then returned to the original fish skin. (I have only seen this a few times). Today, most make a sort of dumpling out of the ground fish. Depending on the region one's family was from, the fish may either be prepared sweet or peppery. Commonly, the gefilte fish is topped with prepared horseradish. Few make homemade anymore. There is gefilte fish in jars and cans. There is also frozen gefilte fish that comes in a loaf that is cooked at home, sliced, and served. This is by far the tastiest. Surprisingly, the origin of the gefilte fish was an Ashkenazi halachic concern. One of the prohibitions of Shabbat is "borer" ("selecting" or "purifying".) One may not separate a mixture of two foods, or of food and waste. One may, however, separate "good" from "bad" (or desired from undesired) just before a meal. The opposite, taking the bad away, is forbidden. Even taking the good from the bad can only be done shortly before a meal (different opinions, but most say an hour). Whereas Sepharadic opinion says that this does not apply, even to taking the bad from the good, in such a way that one would normally do on a weekday if this is done in the course of a meal (So it's OK to take out the pits of a watermelon when one is about to eat it), Ashkenazic opinion says that this is forbidden by Torah law. Therefore, a Sepharadi will remove the bones from a fish when about to eat it. An Ashkenazi would eat the flesh from off or around the bones, but never remove a bone. Hence, the invention of the gefilte fish with no bones, thus avoiding the problem. In some Hasidic communities, both gefilte fish (or other cooked or baked fish) is served alongside herring; seeing significance in tasting both the sweet and the vinegary. According to Kabbalah, fish, too, is a masculine symbol. The ARI says to have a fish course at each of the three Shabbat meals. In practice, although many do this (including yours truly), most communities only have fish at one or two of the meals. Because of the tradition (discussed in an earlier series), something must be eaten or drunk between the fish and meat courses. A few even wash their hands. Often, some liquor (vodka, slivovitz, arak, or any local favorite) is shared by the participants, with a hearty "L'Hayyim" (to life!). In Ashkenazi circles, this is followed by some chicken soup (aka "Jewish Penicillin"), followed by a meat or chicken course. A variety of side dishes are customary in different communities. If one explores other Jewish communities, one encounters very different cuisine. Yemenites, for example, partake of "hilbe"; a sauce made from seasoned fenugreek seeds. It is reminiscent of the manna that fell in a double portion on Fridays. It is eaten on everything; on bread, on meat and poultry, even spooned into the soup. Middle Eastern Sepharadim eat many stuffed delicacies; stuffed eggs, potatoes, grape leaves, as well as various pastries stuffed with meat or bulgur wheat. This, too, represents the Manna, which was sandwiched between layers of dew. Among North Africans, we find couscous. That is steamed coarse semolina flour. topped with meatballs and oil. Coarse flour is called in the Torah "Solet" (mistranslated in many editions of the Bible as "fine flour"). One of the offerings in the Temple was the Minhah offering, consisting of "solet belulah b'shemen" (Semolina coarse flour mixed with oil). Most Hasidim eat a variety of dishes (chopped egg with onion, jellied calf's foot, kishke (intestinal tissue cleaned and stuffed with spiced flour and fat), believed to represent the ten sefirot. Every cuisine tells a Torah story! In the course of the meal, there will be Torah discussion. Singing of various traditional hymns is also common and encouraged. The hands are rinsed (in most communities), with the Birkat HaMazon (Grace after Meals) recited or sung. Many Ashkenazim have traditional tunes for the Grace. I personally avoid these tunes, as they are from German beer hall melodies. It's time for bed; but not necessarily sleep. That will be the topic of my next post. For those over eighteen only. ;)