Much of this week's parsha will sound familiar since this week (and next) cover the heart of the Passover story. While one year at seder I did all kinds of edible plagues (river turned to blood = jello, boils = non-pareils, etc.) I chose to do only one food for a plague this week. (Side note: It's an interesting discussion in and of itself whether it's good to make the plagues "fun." There are so many ways to engage seder participants, kids and adults alike, with cute versions of the plagues in the forms of puppet, headbands, and toys, but they were intended as severe punishments, so it can feel incongruous.)
Back to the menu items, for the one plague being represented by food I chose hail. It wasn't until my adult years that I first learned that the hail came down along with thunder and fire.
וַיֵּ֨ט מֹשֶׁ֣ה אֶת־מַטֵּ֘הוּ֮ עַל־הַשָּׁמַ֒יִם֒ וַֽיהֹוָ֗ה נָתַ֤ן קֹלֹת֙ וּבָרָ֔ד וַתִּ֥הֲלַךְ אֵ֖שׁ אָ֑רְצָה וַיַּמְטֵ֧ר יְהֹוָ֛ה בָּרָ֖ד עַל־אֶ֥רֶץ מִצְרָֽיִם׃
So Moses held out his rod toward the sky, and יהוה sent thunder and hail, and fire streamed down to the ground, as יהוה rained down hail upon the land of Egypt.
I look forward to hearing if this is news to our Shabbat guests and if the image of hail by itself vs, with thunder and fire changes anything to each person's interpretation of events. To call attention to the plague of hail, the menu item is Israeli couscous. Quick history on Israeli couscous - This food item was created in the early 1950's when Ben Gurion asked Osem Food manufacturer to come up with a rice substitute, since rice was in short supply. Israeli couscous is really a pasta in small ball shape.
Israeli Couscous is very versatile so you can add in lots of flavors or additions (veggies, herbs, nuts.) The basic recipe is below.
The second dish this week comes from the incident with the staffs and the snakes. At Moshe's command, Aaron throws down his staff and it turns into a snake. Not to be outdone (or admit the stronger power of the "God of the Hebrews") Pharoah summons his sorcerers and they also turn their staffs to snakes. So, I'm picturing a floor filled with writing, slithering snakes (maybe a la Indiana Jones.) This makes me think of zucchini "noodles", so that's the second side dish. You can do a simple sauté or try out a more involved recipe, like this one:
Finally, we had a fascinating discussion during mincha this past week regarding the 3 ways the Torah says that Pharoah decides to not let the people go. In English it's usually translated as "hardened his heart," קָשֶׁה, כְבֵּד֙, and חָזָק. However, the 3 words can also mean to strengthen (חָזָק), make heavy or honor (כְבֵּד֙), or harden (קָשֶׁה). What does it mean when the Torah uses each phrase and how does it relate to Pharoah's free will? One idea is when the Torah uses כְבֵּד֙, rather than reading it as hardened, one could read it as honored, as in Pharoah honored his heart or, in other words, did what he really wanted to do. This would mean that when Pharoah reneges on a promise to let the Israelites go, he was really just following his own true desires.
There are so many possible ways to incorporate hearts into a dessert. If you have a heart shaped cake pan, you can make any cake you prefer in it. You can make heart shaped sugar cookies, and you can even make any kind of cake or cupcake that takes decoration and put heart sprinkles. Since the next major American food-related holiday is Valentine's Day, it's pretty easy to find heart baking items in the stores now. Choose your favorite (or easiest for you) option.
Shabbat Shalom and B'Tayavon!
Basic Israeli Couscous
1 cup pearl couscous
1 ½ cups water
Kosher salt
¼ cup chopped fresh parsley, optional
Zest of 1 lemon, optional
Toast the couscous: In a medium saucepan, heat about 2 tablespoons extra virgin olive oil over medium-high until just shimmering. Add the pearl couscous and toss around to toast (the couscous pearls should turn a nice golden brown).
Boil the couscous: Boil 1 ½ cups of water and add it to the toasted pearl couscous. Season with kosher salt. Bring to a boil, then turn the heat to low. Cover and cook for about 14 minutes or until the pearl couscous is tender. Remove from the heat.
Season and enjoy! Taste and adjust salt to your liking. To finish, add the parsley and lemon zest (optional), toss and serve.
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