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Jewish Recipes --> Jewish and Israeli Foods --> Shabbat

Sabbath Preparation

Notice must be taken of the special preparations made for the Sabbath. The Sabbath dish par excellence is the "kugel." Orthodox Jews not being permitted to cook on the Sabbath, their ingenuity has been much taxed to provide hot food for the day of rest. In the height of summer, cold meats are acceptable enough. The difficulty is to provide hot dishes in winter, and it has been overcome by the preparation of a dish known as "kugel." It consists, generally, of meat stewed with peas and beans, and placed in the oven before Sabbath. The fire having been made up, and the oven firmly closed, the dish requires no further attention, and will retain its heat until it is wanted for the Sabbath midday meal. The term "shalet" (see "cholent") is used in some parts of Europe to designate what has just been described as kugel, while "kugel is used as the name of a variety of shalet containing much fat; in other parts (e.g., Bavaria) "shalet" is used of a sort of baked pudding; e.g., mazzah, apple, nudel, or almond shalet. The form "shulet" also occurs, as in Bohemia, to indicate the "gesetztes essen" called "kugel" in the beginning of this paragraph. "Cholent" is explained by some authorities as a corruption of the German "schul ende," that being the name of a pudding which is prepared on Friday, to be ready when Sabbath morning or afternoon service is over. Others derive it from ("that which remains [in the oven] overnight"), the final "t" being the German ending. The real derivation is probably from the Old French "chauld" (warm). The prohibition against cooking on Sabbath explains why fried fish, being primarily a Sabbath dish, is eaten by Jews cold, whereas other people eat it hot. Stewed fish is, of course, also eaten cold.

A prominent feature of Sabbath cookery is the preparation of twists of bread, which are known as "challahs" or, as in southern Germany, Austria, and Hungary, as "barches." They are often covered with seeds to represent manna, which fell in a double portion on the sixth day. One other item remaining to be mentioned is raisin wine. Jews are required to offer over a cup of wine the Sabbath prayer for the sanctification of food. But in many countries wine is too expensive a luxury for the majority of Jewish families. A cheap preparation, made of boiled raisins, is therefore substituted, which, though it is far from resembling wine, satisfies all the requirements of the ritual.

Sept 2005 - Sept 2013
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Bagels.