2017-07-19 / Columns

The rebbitzin’s recipes: Vegetarian & dairy recipes for the ‘Three Weeks’


“The Three Weeks,” otherwise called by the Prophets, “The Bein Hametzarim— Between the Boundaries,” began with the fast day of the 17th day of Tammuz, Tuesday, July 11. This is the day in which the outer walls surrounding Jerusalem were breached. The Three Weeks concludes on the saddest day on the Jewish calendar, Tisha B’Av, Tuesday, Aug. 1.

The concluding nine days (of the three week period), which will begin on Rosh Chodesh Av, is when we curtail joy/simcha in our lives. We abstain from eating meat and drinking wine. In addition, we do not swim, bathe for pleasure, or launder our clothing. Furthermore, we do not take haircuts, listen to music, and Jewish weddings are not celebrated.

On Tisha B’Av beginning from sunset the night before (Monday, July 31), until nightfall on Aug. 1, we do not eat, drink, wash, anoint ourselves, and wear leather shoes. Additionally, we abstain from marital intimacy, similar to Yom Kippur. On this day, our Holy Temples I & II were ruthlessly burned to the ground. Every year, Jews all over the world mourn the destruction of our

Holy Temples. The Babylonian Talmud (Tractate Yoma) teaches that the reasons the Second Temple was destroyed were due to baseless hatred between people and gossip mongering. As I write this column, I cannot help to ponder if as a nation we have improved since then?

During this time, we must focus on Ahavat Yisrael, loving our fellow brethren, so we as a nation of united brothers and sisters can return to Jerusalem in peace and unity. This is the “recipe” that our Torah teaches will bring salvation. It is my hope and prayer that we merit to witness the building of the third Temple, speedily in our days.

Below you will find some vegetarian/dairy recipes to prepare during the Nine Days of Av that we abstain from meat and wine (except for Shabbat).

Wishing everyone an easy and meaningful fast!

2 lb. salmon
Homemade Dukkah:
1/3 cup Sesame seeds
2 Tbs. Coriander seeds
2 Tbs. cumin
1/3 cup almonds
1 tsp. Sea salt
Pre-heat oven to 350°F.

Place all ingredients for Dukkah in a food processor and combine together until crumbly.

Place salmon in large roasting pan lined with parchment paper. Coat salmon with two Tbs. extra virgin olive oil.

Sprinkle Dukkah on top of salmon. Spray salmon, coating the entire fish with olive oil spray. Cover with aluminum foil. Bake at 350°F for 30 to 40 minutes.

Serves 4-6.

Vegetable ribbons:
4 carrots, outer peel removed,
peeled with a vegetable peeler
into long ribbons
4 yellow zucchini, peeled into
long ribbons
4 green zucchini, peeled into
long ribbons

Heat medium skillet with four Tbs. extra virgin olive oil. Place vegetable ribbons inside and sauté for 5-6 minutes until al dente. Remove from stove and set aside.

Vodka sauce:

2 cups marinara sauce
4 Tbs. butter
4 cloves garlic, peeled and
1/4 cup heavy cream
1/2 cup vodka

Place the above ingredients in a medium saucepan. Cook on medium setting until bubbly. Lower temperature and cook on low setting for 10 additional minutes.

Stir until smooth and pour on top of vegetable ribbons prior to serving.

Serves: 4-6.

One cup cooked farro
1/2 cup feta cheese, crumbled
1 can sliced black pitted
olives, drained
2 Persian cucumbers, diced
1 red onion, peeled and chopped
2 Roma tomatoes, chopped
1 yellow bell pepper, seeded
and chopped
4 Tbs. Zaatar
1/4 cup extra virgin olive oil
1/8 cup balsamic vinegar
Combine all of the above
ingredients into a serving bowl.
Marinate for 1-3 hours prior to
Serves 4-6.

1/4 of a cup of freshly
squeezed lemon juice
2 cups water
1/8 cup fresh mint flakes
6 Tbs. sugar dissolved into 2
Tbs. boiling water

Place all the above ingredients into a blender with eight ice cubes. Blend.

Optional: Add one scoop of strawberry sorbet.

Serves 2.


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