Kreplach are small dumplings made with minced meat, chopped vegetables, and often a layer of cabbage leaf… and no one likes them! So why do we eat these little dumplings each Sukkot? Where did the tradition come from? And is it really important enough to ruin our chicken soup for?
How did a bureaucratic mix-up during Israel’s 1950s austerity period lead to one of Israel’s most unique culinary innovations? How did an Ashkenazi Jewish Passover recipe end up on the holiday table of every Jewish Israeli, and where does the distinctive yellow color of the soup almond come from? In short, here is the story of Israel’s prized “shkedei marak”
In the midst of World War I, two old Jews, Chaim Weizmann and General Edmund Allenby teamed up to ensure that the holiday could be celebrated properly…
Rare photos reveal how IDF soldiers managed to fulfill the commandment to “sit in the sukkah”, even as war raged in the north and south
The only mentions of a sukkah in the Cairo Genizah refer to communal sukkot in synagogue courtyards. A fact that caused quite a bit of trouble.
