Yalla Magazine Issue 7

RETRACING OUR HERITAGE

“Geographic
displacement
sometimes seems as
much a part of the
Jewish experience
as the chagim. It has
taken a real toll on
many, and disrupted so
many communities.”

MONTREAL, CANADA IS HOME TO ONE OF THE
LARGEST MOROCCAN JEWISH COMMUNITIES.

RABBI MEIR SULTAN

RETRACING OUR HERITAGE

Je me souviens. I remember. I had high hopes of meeting even more kids like myself,
The eye-catching, simple sentence is on every Quebec but to my chagrin, I felt I had more in common with some
licence plate, in French. It is a phrase of great significance Ashkenazi kids in Montreal than with my Syrian bunkmates.
for me. Having come of age in Montreal, home to one of the Our customs and nusach were so different. (I am sure they
world’s largest Moroccan Jewish communities, Je me souviens felt the same about me.) I understood how, in many places,
is a reminder not just of Quebec, but of the traditions and Moroccan Jews would divide themselves into French and
heritage of my family’s Moroccan homeland. Spanish Moroccans. Not Montreal. It was a place of
Moroccan Jewish unity.

My parents left Morocco in 1968, knowing there was no Certainly, Le Francais was a draw for Moroccans to Montreal.
longer a future for Jews there, seeking a tomorrow for their On the other hand, leaving Morocco was no version
children. In coming to Montreal after having lived in Ireland of optional. For the most part, Moroccan Jews had a
for nine years, they chose well. The local Moroccan Jewish better experience than other Sephardic Jews who lived in
community was so close knit that I was surprised to learn that neighbouring Arab countries. Despite their relatively positive
Sephardic, non-Moroccan synagogues existed in the city. At experiences, they were fully aware that their guaranteed future
some point, my parents sent me to a Syrian Jewish summer in Morocco was not promised. During the Six Day War, my
camp in the Catskills. grandfather managed to tune his shortwave radio to an Israeli
station, in Hebrew.

102 Y A L L A M A G A Z I N E

RETRACING OUR HERITAGE

He would station my mother near the door as he listened, to I always felt grateful for the close relationship I had with my
make sure no angry Arab crowd was gathering. That time was grandfather, Solomon Muyal, known to his grandchildren as
so fraught; the amity between Jew and Muslim gone in just a Pépé (with Pépé & Mémé the Moroccan titles for grandfather
few weeks. Moroccan Jews were reluctant to even say the word and grandmother). He spent hours telling and retelling the
“Israel” lest the Arabs would be provoked. Instead, “Eretz” stories of his life in Morocco – blunt, amusing and detailed
substituted. with the memory of an elephant and the fine eye of a hawk.
My parents were each community leaders. My father was I would pray with him at the synagogue of the Sephardic
a rabbi, schochet and mohel. My mother was a rabbanit, and chief rabbi, Rabbi David Sabbah Shlita. He had a limit for
also the main information hub for a bride in search of a rabbinic sermons born out of experience – if it can’t be said
Henna kaftan. It was normative for Moroccan Jewish girls to in 15 minutes, it’s not worth saying at all. (It is a limit that
celebrate a Henna before marriage, as well as for everyone in has challenged me, I admit, from time to time.) When people
the community to spend the breaking of Pesach celebrating would wish the rabbi Shabbat Shalom after shul, Pépé would say:
Mimouna (a traditional North African Jewish celebration “Rabbi, your speech drove me absolutely nuts! Next time 15
dinner held the day after Pesach) with family and friends. minutes, no longer!” The Rabbi would laugh and with an
angelic smile would draw Pépé close to him, kiss him on the
cheek and tell him how wonderful it was to see him at shul.



Moroccans always took pride in their food. As a child, I was Geographic displacement sometimes seems as much a part
sure that Moroccan shuls were the wealthiest because of the of the Jewish experience as the chagim. It has taken a real toll
quantity and quality of the Kiddushim they threw. Of course, on many, and disrupted so many communities. I have been
this wasn’t the case, but from my kids-eye view, the food fortunate enough to have visited the Morocco of my ancestors
just went on forever. Some say that Moroccan Jews eat not and prayed at the gravesites of so many tzaddikim, but I never
because of their prodigious appetites, but because it’s a special doubted that it was no longer home. Home became Canada,
way to serve G-d on Shabbat and chagim. then Israel, and finally, America. I love these lands fiercely, as
I often prayed in an Ashkenazi minyan growing up. It was I do eretz Yitzrael. But in my heart burns the flame of
inevitable, considering the makeup of the Montreal Jewish Moroccan Jewry, and I pray with all that heart for as long as
community. I attended an Ashkenazi school, too. There were I live that it is never extinguished. I will do my best to keep it
maybe two or three Sephardic kids in each class back them. alight and pass it on to my kids.
I gained a lot from the experience, not the least of which
is knowledge that when it comes to Jewish learning and
commentary, the particular origins of our chachamim pale in
importance compared to their wisdom. Whether they came
from Lithuania, France, Poland, Russia, North Africa, or the
land of Israel mattered only in that they were all crucial to
the furthering of our Jewish people. I’m a better rabbi and
teacher for my Ashkenazic experience.

RABBI MEIR SULTAN, a graduate of Yeshivat Mikdash Melech & Torah Ore, received his smicha from Harav Zalman
Nechemia Goldberg, chief justice of the Supreme Rabbinical Court of Jerusalem. Rabbi Sultan spent time teaching in Aish
HaTorah Jerusalem and currently resides in Los Angeles with his wife and kids. Rabbi Sultan is the leading Sephardic mohel
in Los Angeles, and recently became the managing director of Chazak LA. The Rabbi and his family are involved on the kiruv
front for the greater Los Angeles Jewish community.

MoroccoC O U N T R Y
OF MY SOUL

LOYALTY AND RESPECT WERE THE ESSENCE OF
THE MOROCCAN JEWISH COMMUNITY.
RABBI ARI BENSOUSSAN

REMEMBERING OUR ROOTS

It is an indisputable fact that both nature and nurture play a And the simpleton. They were anything but simple. Loyalty
significant role in our upbringing and character development. and respect were the essence of who they were. Loyalty to
We all have somewhere that we came from and surroundings each other. Loyalty to their Torah. Respect for each other.
that helped mould us for better or worse. Respect for their Torah. Loyalty to their rabbanim. Respect
for their rabbanim.

While it is true that our Torah says we are by no means All of this is the heart of their tradition. It was in their dafina,
confined to these predetermined behaviours, and indeed, their shphinz, and their nana tea.
we are meant to overcome the negative traits from these They sang their children to sleep with this passion, and pushed
foreordained set of characteristics, they are there, ruminating them to sing yimloch at the Torah before Mussaf with this
within us. fervour.
Recognising our precogitated self is step one to either finetune They trembled as they would get near to a Torah sage for a
or master who it is G-d has always meant for us to be. It is blessing, and kiss his hands and his robes to imbibe some of
with this in mind that I pen the following: his holiness in the hope that it would settle in their soul and
My father, may he live until 120 years in happiness and health, the souls of their offspring.
grew up in Agadir, Morocco. It is by far one of the most To miss prayer in shul was to miss a heartbeat or oxygen.
beautiful landscapes, with breath-taking views of the sea. Not They all knew how to read from the Torah, seemingly by
only does it offer a refreshing view, but the delightful breeze heart.
that it affords the entire town seems to invigorate and sustain
the townspeople’s positive and upbeat demeanour.

The waves in the ocean were taken as a directive for these Anything but simple.
Moroccans to live with a wave of calm. The norm was How deep does this Moroccan nature run in our veins today?
sitting with freshly poured nana tea and chattering in between
hearty laughter and friendly banter, always accompanied
by a celebrated hug or kiss on the cheek when greeting or
departing.

They were a passionate people, to be sure. Expression was Into me?
everything, moods would change many times in an hour, but My father left Morocco at the age of 14.
holding grudges was never en vogue; an argument was just a
stepping stone to growing closer to your neighbour or friend.

The Torah that emanated from Morocco has, to this day, A visiting giant of a Torah scholar had seen the tides of
helped to change and mould the landscape of Torah teaching irreligious coercion taking firm root within the unsuspecting
on every level and subject. The Torah giants that Morocco and simple Jews of Morocco, under the guise of Zionistic
produced are legendary and too many to list or recall. But, ask passion. They called themselves the Alliance. Yes, they were
any Moroccan Jew today and you will be hard-pressed to find correct to infuse Israeli ideology as an important focus within
even one who cannot trace his ancestry to colossal rabbinic the Jew , but it came at the expense of their very religion and
personalities. observance to G-d Himself.

YALLA MAGAZINE 105

“The Torah that
emanated from Morocco
has, to this day, helped

to change and mould
the landscape of Torah
teaching on every level

and subject.”

REMEMBERING OUR ROOTS

So many fell.
My grandparents, may they rest in peace, saw this Torah giant, looking more like an angel than a man, and
decided they wanted at least one son to grow up to look like him. To give off G-dliness like him. To exhume
holiness like their own parents and grandparents had. So, they did what no parent should have to do. They
sent their child away. On a boat, to America, to become as G-dly as this messenger of G-d. To become
as G-dly as their own sanctified and virtuous progenitors. Whatever his future held, they were sure would
solidify their past.
The waves that seemed so friendly when they lapped up on the Agadir shore were now the same waves that
carried him away to greatness.
My father and a handful of Moroccan boys – a ragtag group of poor immigrants – settled in a foreign
land. Gone was their nana tea and Mediterranean weather. Gone was their easy going way of life and the
community and family who would nestle them to sleep every night. Gone were their throaty tunes and
enchanted chants that would be sung hours on end for every tefillah.
The frigid winters and Yiddish of the school were alien to them, so gruff and inaccessible. But they had
Morocco in their hearts, in each other, in their laughter and nuanced humour. Coupled with the Torah they
all mastered, what was initially the greatness of Morocco I am proud to say has bled into me.
And what of those not lucky enough to have grandparents that sacrificed so much? Those who were caught
up in different currents and waves that led them to lose their religious practice? Moroccan blood runs thicker
than falsified ideology.
To this day, when a Moroccan religiously observant Jew meets his non-observant cousin... give them five
minutes. They find they have so much more in common than differences. Look as closely as I have and you
will see it too. Loyalty to each other. Loyalty to their Torah. Respect for each other. Respect for their Torah.
Loyalty to their rabbanim. Respect for their rabbanim. All of this is the heart of their tradition. It was in
their dafina, their shphinz, and their nana tea.
This is how deep our Moroccan waters flow.

RABBI ARI BENSOUSSAN is a talmid of Mir Jerusalem moved with his wife and four sons to LA to head up a new
and Lakewood BMG, and a musmach of the Jerusalem branch of Chazak International, a community outreach
Rabbinate and Rav Yitzchok Berkowitz shlita. Rabbi Ben initiative. He is a world-renowned lecturer and sought-after
Soussan co-founded Yeshivat Ruach Chaim, in Jerusalem, speaker, and can be found on torahanytime.com inspiring
and was a senior lecturer in Derech, Ohr Somayach, and teaching Jews the world over.
Jerusalem. Recently, Rabbi Ben Soussan

Sign

OF THE TIMES

PRENUPTIAL AGREEMENTS ARE GROWING IN
POPULARITY BECAUSE OF THE WISH TO AVOID

DISPUTES ON DIVORCE.
LUCY MARKS

LEGAL MATTERS

Under the chuppah, the bride and groom may cherish and pray Indeed, on divorce, the family courts of England and Wales
that the vows they pronounce hold true, and that they may have very wide-ranging powers to redistribute property and
be “consecrated to each other according to the law of Moses order financial support, which means the Court might utilise
and Israel”. But, sadly, 42% of marriages do not survive. In assets acquired prior the marriage by one party.
fact, this country has the highest divorce rate in Europe. In
order to avoid dispute and distress on divorce, more and more
people choose to enter into prenuptial agreements before they
walk down the aisle. But, what are these documents and are
they worth the paper they are written on?

prenuptialW H A T I S A P R E N U P T I A L A G R E E M E N T ? popularW H Y A R E T H E Y P O P U L A R ?

A prenuptial agreement is an agreement a couple can enter English family law is based on case law and, as you can
into prior to marriage, which will regulate financial affairs imagine, no individual case or set of circumstances mirrors
on divorce. It can cover matters such as division of assets, the next. Outcomes in divorce cases can be uncertain and,
payment of maintenance, payment of child maintenance while statute will give the Courts some guidance as to the
(school fees), who remains in the house or, if there is more outcome, often this is based on the judge’s view or opinion.
than one property, who gets which one. Pick up any newspaper and, more than likely, you will read
about the latest showbiz divorce, which has been dragged
Prenuptial agreements are particularly useful for those who through Court, at a cost of thousands in legal fees. Therefore,
have significant assets of their own, which they may wish when there is a lot to risk, many wish to do all they can to
to “protect” in the event of a divorce. These may be assets protect themselves before they walk down the aisle.
inherited prior to the marriage, or they might be business
assets that they have built up during the marriage. Often, prenuptial agreements are required in order to
ensure that those inherited assets or assets received prior
divorceW H A T I S T H E P O S S I B L E O U T C O M E to the marriage are keep separate when finalising the
divorce settlement.
ON DIVORCE?
Whether you are the homemaker or the breadwinner, the agreementsA R E T H E S E T Y P E S O F A G R E E M E N T S
law in this country provides that, depending on the length
of the marriage and other circumstances, your roles will be AU T O M AT I C A L LY B I N D I N G ?
seen to be equal. Often, the starting point might be to divide Following the landmark case of Radmacher and Granatino
all assets equally, with maintenance payments lasting many in 2010, the Courts will now give a prenuptial agreement
years. For many who have shared the ups and downs of “decisive weight”, as long as it has been freely entered into.
married life together, purchasing a home, building a business Before this, prenuptial agreements did not hold any weight.
and family together, this is the usual expectation and fair
in the circumstances. But, what about those who inherited
millions before getting married, or someone who sold their
business after years of hard work before marriage? Without
a prenuptial agreement, these assets might also be shared, as
the Court has the discretion to do so, particularly to meet the
needs of young children.

YALLA MAGAZINE 109

LEGAL MATTERS

This was closely followed by the Law Commission’s work That said, the Court has made it clear it will give weight to
into nuptial agreements and its report of 27 February 2014. the autonomy of the parties and their freedom to negotiate
The recommendations in the report have not yet been the financial terms of their marriage and the consequences of
implemented by Parliament, but it set out some fundamental its breakdown. However, the Courts will still provide a ‘safety
principles and safeguards to be adhered to, including: net’ so that the needs of the weaker party and any children
1. Provision of independent legal advice. are properly met. Any agreements that do not do so, will be
given significantly less weight.

2. Exchange of disclosure of assets, property and income Given the overriding discretion of the Courts in this country,
before the marriage. judicial decisions can vary.
In the case of Kremen v Agrest [2012] EWHC 45 (Fam), the
3. The agreement must be signed at least 28 days before husband and wife married in 1991, and entered into a
the date of the wedding. postnuptial agreement in Israel in 2010. The agreement was
not upheld because the Court found the wife entered into the
4. Confirmation that it has been entered into freely. agreement as a result of pressure from the husband, and did
5. Provision for any children of the family, often in not understand it. There was also a lack of independent legal
advice.
general terms.

Matters that may undermine the significance and weight
attaching to a nuptial agreement include:

1. Material lack of disclosure, information or advice. By contrast, in the case of Z v Z (No 2) [2011] EWHC 2878,
the parties had entered into a French prenuptial agreement.
2. Undue pressure. Even though there was no legal advice, the agreement was
upheld on the basis that the wife had fully appreciated its
3. Whether the marriage would have gone ahead without consequences. The wife received 40% of the assets, being
the agreement. £6 million.

4. Whether the agreement was unfair from the start.

When it comes to fairness, this is difficult to assess, taking signT O S I G N O R N O T T O S I G N ?
into account all the future unknowns. Will there be children?
If so, how many? What will the future resources be? Where Of course, there is nothing worse than beginning your
will the couple live? Will they both be working? Ultimately, marriage thinking about the end, especially when the prospect
each agreement has to ensure there is no severe financial of a prenup can cause family feuds in the run-up to the
imbalance, leaving one spouse in financial difficulties. big day. But, despite the unknowns, prenuptial agreements
are growing in popularity because of the wish to avoid
disputes on divorce. Despite the unknowns, when it comes to
significant sums, many feel such an agreement is a gamble
worth taking.

POST NOTE:
This article refers to a prenuptial agreement and its validity

before the civil courts of this country. Jewish divorce, by
contrast, is effected by means of a Get, which is a document
written by the husband and handed to his wife at the Beth
Din. Once received, the wife may then remarry. A woman

may be vulnerable in these situations, as she will remain
religiously married to her husband until the Get is provided.
The Beth Din provides marrying couples with a prenuptial
agreement to be signed. In this agreement, the couple agrees

to go the Beth Din if they have difficulties, which may
refer them to counselling or mediation, and there will be a
discussion about the Get. In addition, the document provides
that if the parties are to divorce, the Beth Din may direct the

husband to fulfil financial obligations to his wife.

LUCY MARKS is a partner dealing with all aspects of family law at the Mayfair boutique law firm
of Moss Fallon. She has practiced exclusively in family law for some 20 years. Prior to her law
career, Lucy was a Producer at Sky News. She speaks French and Spanish, having studied modern
languages at Cambridge.
Email: [email protected]

CALMIN G
TH E
WATER S

AWARENESS

CHAI CANCER CARE HAS PRODUCED AN
INSIGHTFUL GUIDE TO USING THE MIKVEH WHILE

UNDER SPECIALIST MEDICAL CARE.

Chai Cancer Care started in 1990 with a single service – a The visit itself, however, left her feeling vulnerable and
telephone helpline. Thirty years on, 58 specialised services unsettled. “While the attendant was sympathetic, there was
now support more than 3 500 cancer patients and their loved a gap in the understanding and support I needed. What was
ones by easing the many challenges they face following their always a spiritual experience and a pivotal part of my Jewish
diagnosis. The value of counselling, complementary therapies identity was now distressing. I wondered if others in my
and support groups is well recognised, but recently when a situation felt the same.”
client raised her concerns about visiting the mikveh, Chai was When Michal brought the idea of providing education and
there to respond. awareness in this area, Chai’s chairperson, Louise Hager,
One of the many hurdles Chai’s client, Michal Mocton, faced was immediately on board. “It resonates with Chai’s ethos
when she had breast cancer six years ago was attending the to minimise negative experiences people may encounter as a
mikveh. Michal, 42, was fitted with a Hickman line, a plastic result of a cancer diagnosis.”
tube that allows chemotherapy drugs to be delivered into the The result is a highly informative guide called A breast
bloodstream and blood samples to be taken easily. “I have a cancer awareness and sensitivity guide for mikvah attendants, which
phobia of needles, so it was a practical solution to reduce the highlights the halachic, medical, practical and psychological
number of intrusions into my body,” she explains. issues surrounding women and cancer.
Under Jewish law, bandages, stitches, plasters, drainage tubes The project, spearheaded by Michal and Chai, brings
or other interventions might prevent a woman from using together the expertise of Naomi Marmon Grumet from
the mikveh as the body has to be free from any “impurity” the Eden Centre in Jerusalem and Sharsheret in New
or “barrier”. Before entering the water, a mikveh attendant York, organisations focused on making the mikveh a positive
ensures this is the case. Given that she may be dealing with experience for women with cancer. Contributions from
physical changes only she and her medical team have seen, doctors, halachic experts and patients cover surgery, treatment,
it is a highly sensitive time for the woman. Michal sought emotional responses, reconstructive and preventative
medical and rabbinical advice and was told her Hickman line procedures, side effects, menopause and privacy.
arrangement was acceptable.

EVERLASTING
CHANGE

With Mrs Adina Stilerman

How many times have you committed to change and
then fallen back into your same undesirable habits?
Learn how lasting change in your life can be achieved.

Mrs Adina Stilerman is the Co-founder of Yehudi Florida, a unique outreach organisation
that is taking the Florida Jewish communities by storm.
Adina has a real passion for teaching and has been motivating and inspiring communities
with her entertaining and refreshing speaking style for over a decade.
Adina’s newest project is called Wisdom Workshops and is taking Jewish learning to a
whole new level with a TedTalk style of presentation bringing Jewish wisdom to life.

TO RSVP: [email protected]

AWARENESS

Rebbetzin Rachie Binstock from the United Synagogue’s Although it’s not for attendants to intrude, says Louise,
marriage enhancement programme endorses the guide. “It’s “women are more open to talking about cancer today. The
a wonderful resource that raises awareness of the impact of mikveh is an obvious place to offer information about breast
cancer, such as fatigue and changes in body image, and gives cancer, the checks women should make once a month, and
the mikveh attendants the information to help them read the signpost where they can go next, such as their GP, if they have
cues and respond appropriately.” concerns. Since the launch in February, we’ve already seen
the tangible benefits of preparing mikveh attendants to deal
knowledgeably and sensitively with the subject.”

GOING TO THE MIKVEH
• Consult your doctor and rabbinical authorities as each case is individual.
• Call ahead so the mikveh can accommodate and support you.
• State your wishes: active support or “no questions asked”.
To receive a free copy of the guide, please email [email protected] or call 020 8457 3398.

STOP PRESS:
Breast Cancer and the Mikvah – a Guide for Women with Breast Cancer or a BRCA Diagnosis will be
published shortly.

THE
HISTORY

OF THE

Shabbat stew

JEWISH FOOD

REBBETZIN ILANA EPSTEIN, FOUNDER OF TA’AM AT JEWISH
FUTURES, TRACES BACK THE ORIGINS OF HAMIN, CHOLENT

AND ADAFINA. A TASTY READ INDEED!

Jewish cuisine has a unique history. Unlike the culinary history G E N U I N E LY J E W I S H
and traditions of other nationalities, Jewish traditions in food I suppose the question that would present itself would be:
may have more to do with the part of the Diaspora where a is there such a thing as truly authentic Jewish food?
particular Jewish community spent its formative years.

Jews of Eastern Europe have foods that are heavy and many The short answer is, yes. There is one food that stands out as
of their dishes use ingredients like potatoes, beets, cabbage being distinctly Jewish and that is the Shabbat stew, otherwise
and herrings. These ingredients, though familiar to many as known as cholent.
being ‘Jewish’, are, in fact, Polish, Russian, Ukrainian, etc.

This is the same for ingredients like chickpeas, parsley, saffron I will trace its origin and evolution as its popularity spread
and mint in the food made by the Jews of the Edot HaMizrach throughout the Jewish Diaspora and, subsequently, how
(ancient and modern Middle Eastern communities). widely the Shabbat stew influenced other dishes around the
world.

And yet, surely, there must be foods that are distinctly Jewish, The Shabbat stew started life as a solution to a challenge in
aren’t there? What Jews do to local foods is really special. Jewish law.
We infuse local dishes with our own unique flavours, from The Torah, in Exodus 35:3, tells us that one of the
fried onions to savoury dishes. The combination of sweet observances of Shabbat is not to kindle a fire on this holy
and sour creates a distinctive Jewish flavour in vegetable day. But, Jewish law is far more than just the Written Torah.
and meat dishes. We have an Oral Tradition that helps us understand and
Jews of the Middle East used more herbs and less spice than interpret exactly what this verse means. The intention
their non-Jewish neighbours, and Jews everywhere fine-tuned of the verse is not that we sit in the dark, but rather that
their recipes to adapt them to kosher dietary laws. They we shouldn’t light the flame on Shabbat. However, it is
often assigned specific foods to specific occasions because permissible to light the flame before Shabbat starts, and enjoy
of symbolism: be it shape or ingredient name that somehow the benefits of that flame during the course of Shabbat itself.
fit into the celebrations of our festivals and life cycle events.

YALLA MAGAZINE 117

JEWISH FOOD

Furthermore, on Shabbat, we have a number of restrictions The Shabbat stew spread throughout the length and breadth
related to cooking. of the Jewish world, with Shabbat stews prepared in Yemen,
At the same time that we are obligated to maintain certain Persia, Kurdistan, Morocco, Spain and throughout Europe.
restrictions, we are also strongly encouraged to enjoy Shabbat. Though they incorporated varying ingredients, all followed
The term in Hebrew is oneg – meaning enjoyment. In order to the Talmudic formula of a mixture of foods that are mostly
create that atmosphere of oneg Shabbat, we sit in the light and precooked before the Shabbat starts on a Friday evening and
eat warm food. then kept heated all night long and eaten the following day.
Reduced to essentials, the ingredients, of hamin, adafina and
cholent are all the same, with varying recipes: meat, grain and
pulses. Some add marrow bones, eggs or kishka.

A solution needed to be found. The rabbis told us it was
acceptable to cook and heat food before Shabbat and to keep Jews brought with them the customs of the Shabbat stew to
it warm throughout Shabbat until ready to eat. Ultimately, Europe. In Spain, the dish is known as adafina. We know about
what was needed was a food that was not just able to hold its the Shabbat stew of Spain from a variety of sources, but
flavour and texture while being heated for many hours, but perhaps the most poignant is from the records of the Spanish
Inquisition on the Island of
that the heat needed to be “In order to create that Gran Canaria. Ana Gonzales
consistent and not require tells of her mistress, Ana Del
any subsequent interference Monte, cooking onions and
from the cook. mutton together in oil on a
atmosphere of oneg
Friday, which she understood
to be the Jewish dish adafina,
A long-cooking stew was the Shabbat, we sit in the thus exposing Ana Del Monte
solution, and an enclosed light and eat warm as a crypto-Jew and most
oven was the best method. food.” probably condemning her
The Shabbat stew is partially to death at the hands of the
or nearly fully cooked on a Spanish Inquisition.
Friday, and then continues
to cook with consistent heat
through the night, so it could
be enjoyed on Shabbat afternoon. The adafina recipe moved northwards to France sometime in
the 12th century or earlier. Certain French medieval bishops
– concerned about the growing positive relationship between
the Jews and Christians – issued a whole series of edicts
We hear of such a food as far back as the time of the Mishna forbidding practices that could cause socialising, including
in the third century of the common era. By the early Middle eating the log-simmering bean stew of the Jews.
Ages, in the eighth century, a controversy developed between
the rabbis and the Jewish sectarian faction called the Karaites.
They were “literalists” and viewed the Written Torah as the
only source of guidance, as they did not accept the Oral The stew kept moving north and east. By the time the
Tradition. According to their reading, there should be no Shabbat stew – which acquired the name cholent in France,
departure from the Biblical verse that proscribes “light in your had made its way to Germany in the 12th century, the
dwelling places” throughout Shabbat and, consequently, no Germans were adding dumplings to their stews. So the Jews
possibility of eating warm food on Shabbat day. This clash added to their own stews, and here we find the beginning of
likely led to the renewed emphasis on serving hot food on the idea of a kugel.

Shabbat, as an indicator of who followed the Oral Tradition
and who did not.

118 Y A L L A M A G A Z I N E

Cholent is more than just a simple
Shabbat stew. It is a dish that
helped intensify communal ties. It
facilitated marriages, tied people to
their Jewish neighbours and helped
them create bonds with their
adjacent non-Jewish neighbours.

Cholent has an additional, phenomenal, acclaim. It has
spawned a number of dishes worldwide that find their
origins in the humble dish, be it the Cocido Magliano of Spain,
the cassoulet of the French or Boston baked beans of New
England. These are just a few of the dishes that can trace
their roots partially to cholent.

Cholent is a food that has taken the journey of the Jewish
Diaspora with it. We have travelled the world, we have built
communities and we have survived – as has our Shabbat dish.

Most individuals, unless they were very wealthy, did not have A small story to end off, but a significant one nonetheless.
their own ovens, so Shabbat stews were cooked communally Irving Naxon, in 1936, submitted a patent application to the
in every community. As early as the 15th century, the Jews United States Patent Office for his ‘beanery’, a pot that had
in Austria were known to bring their cholents to the bakers’ a constant heat source running through it, with a pot ‘crock’
ovens. These moments weren’t just a service of depositing that could be slipped into the heat source without disturbing
and picking up the families’ cholent pots, but rather socialising it. He said he had been inspired by his Lithuanian mother or
opportunities on so many different levels. grandmother (the sources are not clear) who recalled, with
In Sommerhausen, southern Germany, the young men and fondness, the cholent she would eat on Shabbat morning that
women of the community would gather on Shabbat morning had cooked low and slow in the communal baker’s oven. In
to collect their pots. In Vilna, Lithuania, the married women her memory, he invented the crock pot!
gathered at the bakery to collect their cholent pots and, while In 1940, Naxon received approval for his patent. At a time
there, they would put the world to rights. In the east end of when Jews of Europe were facing the most horrible episode
London, Mr Press told the Jewish Chronicle newspaper, in 1988, in history, a Jew in America – in a very small way – was
that he recalls his mother and others using the Grodzinski’s remembering a time gone by and inventing a way to hold on
ovens on Fieldgate Street to do the household baking. to our ancient tradition in a modern way.
In Holland, the cholent was entrusted to the Christian baker, A famous line attributed to Ahad Ha’Am says: “More than
and in Syria and Morocco, the hamin were entrusted to the Israel has kept the Shabbat, the Shabbat has kept Israel.”
Muslim baker. I think we should add a postscript to this line: “More than
Israel has kept the Shabbat, the Shabbat and cholent have
kept Israel – growing and thriving.”

ILANA EPSTEIN has collected many experiences over Daniel and their four children. Epstein is the Rebbetzin of
the past few decades, from being an interior designer Cockfosters and Southgate United Synagogue and the
to international educator, qualifying as a pastry chef and founder and director of Ta’am, an organisation that invites
working as a journalist for a number of publications. Epstein Jews to savour their Jewish story via culinary traditions,
has lived in New York, Caracas, Rio de Janeiro and Israel, customs, memories and connections. Ta’am is run under
and settled in London five years ago with her husband the Jewish Futures umbrella.



SEPHARDIC
DELICACIES

NICCI MENASHE

SEPHARDIC BOURIKITAS MAKE THE PERFECT
HORS D’OEUVRES OR SNACKS, AND THEY’RE

GREAT FOR LUNCH BOXES TOO.

From the day I met my husband Neal and his family, and peppercorns for Passover, to the delicious homemade
I embraced with my whole heart the special Sephardic pickles that we devour every time we open my mother-in-law’s
customs that trace back to Spain then Turkey and the refrigerator!
Island of Rhodes (now Greece), from where his family came.

Sephardic food has been influenced by their regions of origin, I was very close to Neal’s grandmother, Rachel Menashe.
which includes Spain, North Africa, the Middle East, Egypt From the day I met her, I felt there was an instant connection
and Turkey. Italian, Indian and other non-European Jewish between us, and I used to visit her in her home and sit and
foods are also sometimes included in this mix. talk with her for hours when I was living in Cape Town,
South Africa.

There are so many traditional Sephardic recipes that I could Granny Rachel passed away after Neal and I were married,
write about. From the trays of ground almonds, sugar and egg shortly before the birth of our daughter Raquel (who is
whites, called Masapan (marzipan), which I first tasted on my named after her).
Bagno do Novia (Bath of the Bride) the day before my wedding,
to the bombonieres (sweet coloured almonds) given to each guest
as they left our simcha, to the brown-coloured hard boiled
eggs that have been boiled for over three hours in onion skins

NOSTALGIA AND NIBBLES

Before she died, I asked Granny Rachel to tell me about
the secrets behind her gastronomic knowledge and her
extraordinary skills, which had been handed down from
generation to generation of Sephardic women through
the centuries (and which had kept Neal glued to his
grandmother’s dining room table from the time he was a
baby and learning to eat solid foods)!
On my request, Granny Rachel led me by the hand to her
tiny kitchen, gave me a small, yellowing (due to the love
of her touch and overuse) cookbook, and told me that this
ancient knowledge was no secret – all the information I
needed to know was contained within the pages of the
Sephardic Cuisine book!
I don’t know if I completely agree with the fact that her
incredible cooking skills were due to her following simple
recipes from that little cookbook, because from that day
on, I battled for hours (and then years) to master the art of
recreating the same tomates y cebollas reynadas (stuffed tomatoes
and onions), lenteja (lentil stew), Arroz frito (Fried Spanish Rice)
and fasulya (green bean stew) that she had effortlessly prepared
in great spreads on various tables for her family. However,
I do know that my entire family is now as hooked on
Sephardic cuisine as my husband ever was!
A regular favourite of the Menashe cousins, and now all of
their friends too, are the savoury pastries called bourikitas.
A warning to you all! These pastries require great skill and
a huge amount of love, and are served hot from the oven as
hors d’oeuvres, snacks or as part of a splendid buffet. The
shapes vary from triangles and half-moon shapes to fingers
(that’s the shape we love)! The quantities given for the pastry
doughs and the fillings will depend on the size of the items –
generally 30-40 pieces.
Impress your guests with these bite-sized treasures that taste
as good as they did when they were baked in the ovens on the
Island of Rhodes almost 100 years ago!
Granny Rachel – thank you for passing on the love to me!
Bendichas manos! As with the love in our hearts, may our hands
continue to be blessed!

NOSTALGIA AND NIBBLES

INGREDIENTS INSTRUCTIONS

DOUGH: 1. Mix oil, water, cheese, salt and lemon juice together
2. Add flour and knead to a firm dough
• 1/2 cup oil 3. Shape into walnut-sized balls and allow to stand in the
• 1/2 cup iced water
• 1/2 cup grated cheese – optional refrigerator for 5 minutes
• 1/2 teaspoon salt 4. Roll out each ball to 5cm in diameter
• 2 1/2 cups flour (approximately) 5. Place 1 teaspoonful of prepared filling in the centre
• 1 teaspoon lemon juice or vinegar
• Grated cheese for garnishing of the pastry, fold over and trim edges with a biscuit
• 1 egg – well beaten cutter or roll by hand
6. Place on an oiled baking tray, brush with beaten egg
SPINACH FILLING: and sprinkle with grated cheese
7. Bake at 180°C until golden brown (approximately
• 2 bunches spinach 30 minutes)
• 1 1/2 cups grated cheese – parmesan type

and cheddar mixed
• 1 dessert spoon flour
• Salt and pepper

POTATO FILLING:

• 500g potatoes – boiled, skinned and mashed
• 3 eggs – well beaten
• 1 dessert spoon milk
• 1 cup grated cheese – parmesan type and

cheddar mixed to taste
• Salt and pepper

NICCI MENASHE is an attorney, notary and conveyancer (qualified since 1997 in South Africa) and solicitor (she
converted her law degree when she moved to London in 2000 and is currently non-practising in the UK) by profession.
Most importantly, she is a wife, mother, daughter, daughter-in-law, friend and Loving World Ambassador at heart.

Rosh Hashanah
RECIPES TO LIVE FOR

FRESH AND DISTINCTIVE WITH A MORROCAN FLAIR,
KIM KUSHNER DELIVERS THE GOODS TO MAKE SURE WE
DO ALL WE CAN TO BE INSCRIBED IN THE BOOK OF LIFE

FOR ANOTHER YEAR.

Growing up, Rosh Hashanah was always a magical time of year. I recall my mother setting the table using the most beautiful
fine China and preparing foods that represented both her Moroccan backgrounds and my father’s Ashkenaz heritage. We
always had a Seder featuring the “new fruits” or simanim – these special foods, like fresh dates, leeks and even the head of a fish
would serve to represent our wishes for the new year ahead (sweetness, prosperity and safety).
Year after year, my mother’s menu would remain the same. These were foods we came to expect every year at Rosh Hashanah.
The table was always covered with colourful Moroccan salads, potato and leek soup, and slow cooked lamb with truffles, just to
name a few. As I built a home of my own, I pulled from all the different rich traditions and recipes I grew up with, kept some
the same, modernised a few others, and introduced some new ones too. After all, isn’t that what it’s about?

Born in Canada, KIM KUSHNER grew She has appeared on The Today Show She has two previous bestselling books:
up in an Orthodox home, learned to
cook from her Moroccan-born mother, and been featured in The New York The New Kosher (Weldon Owen) and:
and spent summers with family in Israel.
A graduate of the Institute of Culinary Times, Saveur, The Huffington Post, The Modern Menu, (Gefen Publishing)
Education, Kim worked as a recipe
developer for Food & Wine and Chile The Chicago Tribune and many other which won “The Best New Kosher
Pepper magazines and as a private chef
before becoming an instructor. media outlets. Her third book: I Kosher: Cookbook of 2013” by joyofkosher.com.

Beautiful Recipes from My Kitchen Kim lives in New York City and New

(Weldon Owen, 2018) sold out in less Jersey (in the summer) with her husband

than three weeks and continues to be and four children.

on bestseller lists.



halibcaurtrwotist,hlebmliotnze&d cghaicrklipceas,

MAKES 4-6 SERVINGS

SUGAR AND SPICE

Simply braised halibut served over a bed of chopped chickpeas, herbs, and
spices can be ready in under twenty minutes and is a perfect, healthy choice

for lunch or dinner. I love that this recipe can equally satisfy toddlers,
schoolchildren, or adults with sophisticated palates. Swap out the halibut
for your favourite fish and experiment with different veggies, like cherry

tomatoes and zucchini, to make this dish your own.

IngredientsI N G R E D I E N T S
• 3 carrots, peeled and cut into chunks • 1 can (15 oz/430 g) chickpeas, drained and rinsed

• 1 red bell pepper, stemmed and seeded, cut into • 1 tablespoon light olive oil

chunks • 1 teaspoon turmeric

• ¼ of a lemon, skin on, seeds removed, cut into • 1 tablespoon paprika

small chunks • Kosher salt and freshly ground black pepper

• 2 cloves garlic • 6 skinless halibut fillets, about 6 oz (180 g) each

• 2 tablespoons chopped cilantro or Herb Chop Chop • Extra-virgin olive oil

InstructionsI N S T R U C T I O N S

In a food processor, combine the carrots, bell pepper, lemon, and garlic. Process until chopped into small pieces.
Add the cilantro and chickpeas and pulse 1 or 2 times until all the ingredients are chopped into tiny pieces,
but not mushy. In a large sauté pan, heat the light olive oil over medium-high heat. Add the chickpea mixture
and stir in the turmeric and paprika. Season generously with salt and pepper to taste. Cook the mixture until bubbly,
about 3 minutes. Reduce the heat to medium-low. Season the halibut with salt and pepper, and place the fish in the
chickpea mixture. Drizzle the halibut with extra-virgin olive oil, cover, and simmer for 10 minutes. Uncover and spoon
some of the sauce and chickpea mixture over the fish before serving.

M A K E - A H E A D T I P : The chickpea mixture can H O W T O R E H E A T : Halibut with blitzed chickpeas,
be prepared up to 2 days in advance and stored in carrots, lemon and garlic can be reheated in a sauté
an airtight container in the fridge. Halibut with blitzed pan, partially covered, over medium heat for about
chickpeas, carrots, lemon, and garlic can be prepared 5 minutes.
up to 4 hours in advance and stored in the fridge.

YALLA MAGAZINE 127

MAKES 4-6 SERVINGS

chicken minetaotmbaaltlosswauitche stri
beans

ng

SUGAR AND SPICE

This recipe epitomises home cooking for me. I grew up eating a similar
dish of “boulettes et haricots” (meatballs and string beans), and I can
recall dipping pieces of challah into the hot, delicious tomato sauce and
scooping up the beans. I’ve added grated onion and potato to the meat
mixture to add great moisture and mild flavours. This recipe can easily be

made with ground beef, veal, or even ground lamb.

IngredientsI N G R E D I E N T S
• 2 lb (1 kg) ground chicken (I use a blend of dark • ½ teaspoon ground thyme
and white meat) • ½ cup (50 g) seasoned bread crumbs
• Kosher salt and freshly ground black pepper
• 1 Yukon Gold potato, peeled and grated • 1 tablespoon light olive oil
• 1 yellow onion, grated and drained of excess liquid • ½ lb (250 g) string beans, trimmed
• 1 large egg • 1 cup (250 ml) marinara sauce
• ¼ cup (60 ml) ketchup • ½ cup (120 ml) chicken stock or water
• 1 teaspoon Worcestershire sauce
• ½ teaspoon onion powder

InstructionsI N S T R U C T I O N S
Combine the chicken, potato, onion, egg, ketchup, Worcestershire sauce, onion powder, thyme, bread crumbs,
1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper in a large bowl and use your hands to mix well. Use wet hands to form
the mixture into meatballs, about 2 tablespoons each. In a large sauté pan, heat the oil over medium-high heat. Add
the meatballs in a neat, single layer and cook for 3 minutes. Use tongs to flip the meatballs over, starting with the
first meatballs you placed in the pan. Once all the meatballs have been flipped over, add the string beans to the
pan, placing them directly over the meatballs. Pour the marinara sauce and the stock over the string beans. Raise
the temperature to high and bring to a boil. Once the sauce is bubbling, reduce the heat to medium-low and cover.
Cook, covered, for 15 minutes. Uncover the pan, spoon some of the sauce over the string beans, and raise the heat
to medium-high. Cook for 5 minutes longer to thicken the sauce. Serve and enjoy.

M A K E - A H E A D T I P : The meatball mixture can be 2 months. Do not freeze the chicken meatballs with
formed and stored in the fridge for up to 1 day before string beans in tomato sauce.
cooking. Chicken meatballs with string beans in tomato H O W T O R E H E A T : Bring the chicken meatballs
sauce can be stored in an airtight container in the with string beans in tomato sauce to room temperature
fridge for up to 3 days. before reheating, covered, on the stove top over
C A N I F R E E Z E I T ? Meatball mixture can be medium heat for 5 minutes or in the oven at 350°F
mixed and formed and stored in the freezer for up to (180°C) for 5–7 minutes.

heirlo&omhetorbmsaatloa, dcitrus, olive

MAKES 6-8 LARGE SERVINGS

SUGAR AND SPICE

The bright and bold heirloom tomatoes in this salad look gorgeous tossed
over a mixture of fresh greens. I mix together mizuna (one of my favourite

greens), with torn-up basil and mint leaves. The combination is so
refreshing. A juicy orange cut into segments and then chopped up into bite-

size pieces creates a sort of dressing on its own. The combination
of mizuna, basil, and mint leaves creates layers of flavor and dimension—

it’s not your average salad, though you might want to eat it every day.

IngredientsI N G R E D I E N T S
• 5 cups (250 g) mizuna or wild arugula • 1 seedless orange
• 1 cup (30 g) fresh basil leaves • ¼ cup (30 g) pitted green olives, halved
• ½ cup (15 g) fresh mint leaves • 3 tablespoons extra-virgin olive oil
• 4 heirloom tomatoes of your choice, cut • 2 tablespoons good balsamic vinegar
• Kosher salt and freshly ground black pepper
into wedges

InstructionsI N S T R U C T I O N S
In a large bowl, toss together the mizuna, basil, and mint. Add the tomatoes.
Using a sharp knife, cut a slice off the top and bottom of the orange just far enough to expose the flesh.
Place the orange cut-side down so that it is sturdy on your cutting board, and cut away the peel. Cut away
as much of the peel and white pith as possible by following the orange’s shape. Now, holding the fruit in one hand,
cut along each side of the membranes that separate the orange segments to free the segments. Cut the orange
segments into smaller, bite-size pieces, and add to the salad along with the olives.

Drizzle the oil and balsamic vinegar over the salad, and season with 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper.
Use your hands to toss all together. Serve at once.

M A K E - A H E A D T I P : The basil, mint, tomatoes, orange, and olives can be prepared and stored in separate
containers in the fridge up to 8 hours in advance. This salad is best when assembled just before serving.

YALLA MAGAZINE 131

apple & olive oil cake

MAKES ONE 9-INCH (23-CM) CAKE

SUGAR AND SPICE

implicity at its finest. A humble vanilla cake, topped with a mosaic of
apple slices, and sprinkled with cinnamon sugar—only this one is made
using olive oil, which gives it a rich, Mediterranean taste. Tried and true,

this cake will tempt you to make it time and time again.

IngredientsI N G R E D I E N T S
• ½ cup (120 ml) light olive oil, plus more for greasing • 1 ¾ cups (200 g) all-purpose flour

• ½ cup (100 g) sugar • 2 teaspoons baking powder

• 2 teaspoons vanilla extract or seeds from • ½ teaspoon kosher salt

1 vanilla bean • 2 apples, peeled, cored and cut into thin slices

• 3 large eggs • 1 teaspoon ground cinnamon

• 2 tablespoons milk or almond milk • 1 teaspoon light or dark brown sugar

InstructionsI N S T R U C T I O N S
Preheat the oven to 325°F (160°C). Line the base of a 9-inch (23-cm) springform pan with parchment paper and
grease the base and sides with oil.
Using a handheld electric mixer, or a stand mixer fitted with the paddle attachment, beat together the 1/2 cup
(120 ml) oil, sugar, and vanilla. Beat until creamy, about 2 minutes. Add the eggs one at a time, beating each until
incorporated. Add the milk and stir on low. Whisk together the flour, baking powder, and salt, add to the wet
ingredients, and mix on low until incorporated.
Pour the batter into the prepared pan, and arrange the apple slices on top of the batter, pressing the apples slightly
into the batter in any motif you like. Sprinkle the cinnamon and brown sugar over the top of the apples, and bake in
the oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.

Set the cake on a rack and let cool completely before unmolding and placing on a cake plate to serve.

M A K E - A H E A D T I P : Apple and olive oil cake can H O W T O R E H E A T : Reheat in a 300°F (150°C)
be wrapped tightly in plastic wrap and stored in a cool oven for 10 minutes before serving.
place for up to 2 days.
C A N I F R E E Z E I T : Apple and olive oil cake can
be wrapped tightly in plastic wrap and stored in the
freezer for up to 2 months. Thaw on the counter for a
few hours.

YALLA MAGAZINE 133

THE RETURN OF

EDITOR SHIRA DRUION CHATS TO THE KING OF
LONDON’S KOSHER SCENE, LEE LANDAU, ABOUT THE

EPIC RETURN OF REUBENS AFTER ITS TEMPORARY
CLOSURE EARLIER THIS YEAR.

YALLA MAGAZINE 135

KOSHER FOODIE SCENE

1: What made you invest in the return of the
legendary Reubens?
First and foremost, Reubens is the only kosher restaurant in
London’s West End with a great reputation built on years of
service and loyal customers all over London, and even abroad,
not to mention the longest trading kosher restaurant in the UK.
I felt it was my duty, if possible, to keep kosher dining in central
London going, as there are a significant number of business
professionals working in the area and tourists looking for kosher
food; and, of course, the local Jewish community.
Secondly, Reubens restaurant is an iconic, historic establishment
and the only restaurant serving Ashkenazi soul food in the UK.
2: Did you have any personal connection to it?
Definitely. I have fond memories of visiting Reubens as a child
with my family and, when it closed, I felt that if there was
something I could do to save a place so embedded with nostalgia
and with so many precious memories, I should act on it.
3: Tell us about the new version? Food? Decor?
We kept all the deli’s favourite dishes and recipes that have been
the same for over 46 years. The deli has now been completely
revamped with the look and feel of a modern Jewish style deli.
We now offer table service at the rear and a grab-&-go counter
at the front for those in a hurry. We are learning the business
and slowly, slowly refreshing the historical original menu with
some new deli dishes, with modern twists, while keeping the firm
favourites the same.
4: Is anything about the restaurant changing?
Yes, we are currently working on the refurbishment to give it
a complete overhaul. Our management team, together with the chefs and consultants, are
working on a brand new menu that will be very exciting, while keeping a limited selection of
the all-time favourites.
5: As the longest standing kosher restaurant in London, what keeps
Reubens customers coming back?
I suppose Reubens has become an institution over the years, and the famous salt beef, of
course!
7: What feedback have you received from people about the new
Reubens?
Thank G-d, the feedback has all been very positive. People love the new menu, fresh design and
décor. They also like it that they can now get table service, and they love the deli concept on the
ground floor. We have looked at ways to add more value to customers while keeping all prices
the same, and even, in some cases, managing to reduce the price. The community has been
very supportive of the relaunch and they show their appreciation to us for saving Reubens!

KOSHER FOODIE SCENE

WELCOME HOME REUBENS

Reubens has always been my favourite restaurant Reubens en route home is such a treat. There are so
on the kosher London foodie scene. I think it’s the many options, which include a great selection of tasty
Ashkenazi in me, deeply committed to my Eastern soups, sumptuous burgers, fresh plates of salads and,
European roots, so when I bumped into restaurateur of course, the renowned salt beef sandwiches or steak.
Lee Landau and he informed me it was reopening The fresh new décor has given it a real makeover and
under his banner, I was absolutely delighted! Their brought it up to date with 2019 trends. I must say that
delicious, traditional dishes always make me nostalgic being able to sit at the tables and be served makes for
for the many wonderful meals enjoyed there. And a superb dining experience. Go give it a bash!
I love shopping in town... so being able to pop into

SHIRA DRUION obtained her Bachelor of Arts degree in on writing and communication skills. She now teaches
English, education and psychology. She then trained as a English and runs her own drama company, Dramatix,
speech and drama teacher through the Trinity College of where she teaches a broad age group of students.
London, and obtained her LTCL teaching degree. She has For more info on Dramatix classes, please contact
been an educator for the past 15 years, teaching students Shira: 075.874.00516. / [email protected]
from nursery through to university, where she lectures

BACK
to move forwardL O O K I N G
G-D BLESSED US WITH THE ABILITY TO LOOK
INTO OUR HERITAGE AND FIND THE ANSWERS

TO OUR PRESENT-DAY DILEMMAS.

HILLI ROSS

LIVING YOUR BEST LIFE

As Jews, we study the Torah and learn all the stories of our forefathers. We learn in depth about our heritage, but for
what? How does this impact our lives? The answer to this question lies in an analogy a teacher once told me.
There was once a man who was going on a journey from his hometown to a neighbouring city. After walking for a
while, he reached a fork in the road. There was nothing in front of him but two paths and a signpost that had fallen
down. The man did not know which way he was supposed to go – there was no way to discern which path was which.
But the man had an idea. He thought: “I know where I came from, so I can just point the sign with my hometown on
it towards that path, and the other two other signs will align.” He picked up the signpost and did just that, and he was
able to continue along his way, following the correct path.

“Making tough decisions or getting up when
we fall would be a lot harder to do if we had

no guide in life, nowhere to turn.”

G-d gave us this signpost called the Torah as a guide to show us how to live our lives. Sometimes when we need
to make a difficult decision, it can be frightening, but if we learn, understand and have in mind that the Torah is
our guide and it teaches us about how our forefathers dealt with hard times – with faith, hope and prayer – we can
understand a little more about which path to take and what mindset to have.
Just as the man in our story had to point the signpost in the direction he had come from in order to know which path
to use going forward, we should point our minds in the direction we, as a nation, have come from in order to know
where we are heading.
This is blessing Jews have from G-d: we are able to look into our heritage and find the answers to our dilemmas,
thousands of years later in our day-to-day lives. We should never take this for granted.
Making tough decisions or getting up when we fall would be a lot harder to do if we had no guide in life, nowhere to
turn. I feel that we, as Jews, are so fortunate to have such a great heritage and the guidance of the Torah to help us
through life.
I hope you all have an amazing summer and a refreshing break.

HILLI ROSS is 15 years old. She attends Menorah High School and is currently doing
her GCSEs. When she’s not doing school work, she loves anything to do with art or
music, spending time with her family and finding excuses to avoid work.

TEENS

Q&A
WITH
RACHEL VECHT

Dear Rachel
I love my phone and laptop and I think I probably spend
more time in the day using them than doing anything
else. On the odd occasion that I don't have my phone
with me or it runs out of battery, I feel a bit lost, as if I'm
missing something. How can I make sure as I get older
that I control screens rather than them controlling me?

TEENS

You are not alone. Most parents complain about how much time their kids spend in front of
screens, whether that’s gaming, scrolling through social media or aimlessly Googling. The
truth is, in many households, parents spend just as much time as their kids, if not more, glued
to their phones. So many of us get sucked in by that dopamine high that screens provide. The
software on screens is designed to be hard to ignore. Just look around you on the tube or in
Starbucks, where the vast majority of people – whether they are alone or with others – can’t
resist the temptation to regularly glance at their phone, iPad or laptop. I believe this is having
a big impact on our relationships, be that with friends or family. It can create considerable
stress and tension.
There are so many wonderful benefits to online connectivity, but getting a healthy balance
and learning to be in the moment is a life skill.
HERE ARE SOME PRACTICAL SUGGESTIONS:

1. Discuss openly with your family and friends what you like about screens, what
bothers you and how you would like things to be different.

2. Build up a realistic picture of how much time you spend on screens and what for.
You could keep a diary for a week of screen use, or just get an app on your phone
that logs it for you and breaks down usage into categories. It usually ends up being
far more time than you anticipated. Once you have done this, decide where you
might need to cut back. Are you getting enough sleep, time to complete school
work, really connect face to face with family and friends, physical activity and time
outdoors? What’s appropriate use also really depends on what else is going on in
your life.

TEENS

If you are in the middle of GCSEs and need 6. Becoming overly absorbed and glued to your
to focus on revision, that’s quite different to the screens can give you a headache, sore eyes
middle of the summer holidays, when there is far and backache. It can affect your focus and
more time available. concentration, and increase feelings of tension
and anxiety. Be aware of these issues, and
3. Making small changes is so much easier when schedule time for a range of other activities that
you enlist the help of others. Set some clear don’t involve a screen, such as going for a walk
boundaries at home as a family. You could or to the gym, talking to your family, meeting up
potentially be a good role model to your parents! with a friend, completing homework, playing an
For example, establish screen-free zones: no instrument, meditating or engaging in a hobby.
phones during a family meal, in bedrooms at night
or in the car. Don’t be embarrassed to suggest 7. Brainstorm the things you can do that don’t
the same thing to your friends. How often do you involve a screen if you are at home or on the
gather together at someone’s house or go out for bus and have nothing to do. Again, discuss ideas
a meal and spend time looking at your phones, as with family and friends about what you could
opposed to actually talking to each other? potentially do together. Take out some board
games, make a cake or clear out your wardrobe.
4. A recent study showed that teenagers who spend
more than four hours a day on screens were 3.5 8. In my family, Shabbat is undoubtedly the best day
times more likely to get poor sleep. It’s been well of the week, mostly because it provides the only
publicised that the blue back light interferes with real break from the outside world. It’s a genuine
the production of melatonin, which is a natural opportunity to deeply connect with friends and
sleep hormone. Agree as a family to switch off at family. It’s amazing – when the option to use
least one hour before bedtime and leave phones screens is not even there, we can find other fun
outside the bedroom. Just seeing it lying on the things to keep us occupied. So many books and
bedside table (even if it’s switched off) can induce articles I’ve read about technology recommend
anxiety or excitement. having one day a week to detox. Shabbat does that
naturally and truly is a gift.
5. Be mindful and conscious about what you are
using your screen for and for how long. Set
yourself specific tasks and time slots. If it’s to write
an essay or complete a homework assignment on It’s not easy to resist that urge to pick up a device. Make
‘My Maths’, then just use it for that and don’t small changes to daily habits, one step at a time. I guarantee
allow yourself to wander mindlessly over to your physical and mental health and your relationships will
YouTube. If you are using Snapchat to arrange benefit enormously in the long run. It’s much easier to start
a time to meet your friend, then just do that and establishing these good habits now, when you’re young.

don’t start looking at all the other messages you
haven’t read yet. If you are watching Netflix,
decide before you start how much time you
have available and how many episodes you are
planning to watch. Give yourself mindful, realistic
boundaries and see if you can stick to them.
Constant multitasking, flicking from one thing to
the next, can lead to brain overwhelm, distraction
and stress.

RACHEL VECHT trained as a primary school teacher at the Institute of Education and
taught in both the state and private sector. She has also worked as a university mentor and
lecturer to student teachers. Over the past 17 years (in addition to becoming a mother to
four children), she has written and delivered 'Educating Matters' seminars/webinars to tens
of thousands of working parents in the corporate and public sector and in schools. She also
privately runs a 10-week Positive Parenting Course covering more general parenting issues,
and offers one-on-one consultations to parents across the UK.

www.educatingmatters.co.uk

SAVE THE DATE

S U N D AY
22.09.19

The CLA is a pioneering and long-
overdue effort to bring spiritual and
academic wholeness to women in our
community.
With CLA, women will examine life from
a different perspective and through
teachings, insights, and exchanges of
ideas among extraordinary members
of the community, they will grow, learn
and ultimately become as empowered
as every woman deserves to be.

THE FOUR TRACKS

WELLNESS COOKING WISDOM CREATIVITY

Gain peace of mind for Fill your home Explore innovative Enhance your creative
your spiritual, emotional & with authentic flavours & practical ideas self with an array of
from our Torah artistic courses
physical self for the whole family

WITH GUEST SPEAKERS

R’Ari Bensoussan Rbtzn Yaffa Palti

Chazak LA CLA Director, Miami

10:30 - 12:30 | NW LONDON

HEALTHY BRUNCH PROVIDED | RSVP: [email protected]

GREYTAN EAT-BRAKE FINDS HIMSELF CAUGHT UP IN A LIFE-CHANGING DRAMA.

HAVING A TABLE LEG CONTAINING A LARGE BAR OF GOLD WILL CAUSE MORE

TROUBLE THAN HE THOUGHT, ESPECIALLY WHEN IT HAS BEEN STOLEN. THE

REAL TROUBLE IS IT DOESN’T BELONG TO HIM…

BY MOISHY MARKOVIC

Chapter 1

wo men parted with a friendly gesture and a wave. Standing in the
cobblestone alleys of London, Greytan Eat-Brake took out the famous
book of Sherlock Holmes, written more than 50 years ago by a man named
Sir Arthur Conan Doyle.

Now in 1901, Greytan became oblivious to his surroundings through the book of the
famous legend. All of a sudden, “boom!” Greytan jammed his foot into a grey step.
Looking up, he realised his home was in sight, half a yard in front of him. Quickly
but steadily he climbed the seven steps up to his house. It was grey and stout with
a tall black door at its front, four golden jewels hung from its tip sparkling in the
sunlight.

As Greytan entered his home, he spied his study door. It was ajar. “That’s strange,”
he thought. He was sure he had locked it shut before he’d left to Baker Street to
meet his brother Harold. He stepped up to the door and entered his study. The
room was large and spacious, but far from neat. Books were scattered everywhere,
the shelves were bare and empty, aside from the 52 books of his Sherlock Holmes
series, which lay there peacefully on the shelf. Greytan rifled through his papers
and realised the table leg was sawn off. “Strange,” thought Greytan. “Why would
someone steal a table leg?”

All of a sudden, a Javanese club missed him by half a centimetre; he swung round
to face the most extraordinary man he’d ever seen. He wore grey cotton, ragged
trousers, three holes were carved out of the knee, and his feet were bare and
rotten. Looking up, he noticed the man wore a badly spun rope for a belt. However,
looking even further up, the man was wearing a white shirt with a silk suit that
looked like it came from Saville Row. Wrapped around his wrist was a gold Rolex
watch, and in his pocket was a clock of pure silver.

He smiled, revealing about 15 yellow, rotten teeth as well as 15 spaces where teeth
were missing. He raised the club with an evil smile, and ‘crash’!



Chapter 2

he next thing Greytan knew, he was lying on a comfortable, white mattress lined
with feathers. The room looked tidy and comforting. In the centre stood a lime
green couch, and a tall, brown table with a leg missing. He recognised it to be his
own study table; it was balanced on the chair, leaving a brown mark. He looked up
and realised he wasn’t in his bedroom, but in his father’s storeroom. Wondering what was
happening, he climbed out of bed, realising with relief that his clothes were still on, except
they were creased and ruined. He didn’t really mind because they were old. Getting out of
bed, he started searching for clues about why he was here in his father’s old stockroom.

He noticed a rubber stain of a boot, but neither his father nor his brother wore boots.
He closed his eyes, trying to think of someone who wore boots like these. There was his
father’s friend, oh, and also his enemy. Looking round, he noticed that on the copper door
handle, there was a minute piece of skin. Picking it up, he noticed it was rough and hard.
Now that ruled out Alfred Longtail, his father’s friend. Alfred had anything but rough and
dirty hands. The trouble was that meant the piece of skin belonged to Monsieur Fernando
Eat-Brake’s enemy. What was Henry Stuart doing here? A moment later, he had his answer.
Two loud voices were heard in the stone hallway.

“I tell you, you owe

me £14 000 000!"

That table leg has a bar of gold in it, which was passed down to me from my great great
great great great great great great great great great great great great great great great
great great grandfather. My family treasure, oh why did I give it to you to guard?! If you
don’t give me the money in six weeks, I’ll get the police. I have an inadequate amount of
money to get anything else, aside from the basics!” Henry’s voice boomed across the hall.

“But how should I have known that it was worth anything. I wouldn’t have given it to my
son, or even if I did, I would have told him to take care of it.” Fernando’s voice was harsh
and apologetic at once.

“Now don’t be tardy, or else I’ll get the police” And with that, he stormed out of the
cobblestone mansion, knocking over a glass crystal vase. It came to the floor with a loud
‘crash’!

To be continued...

Make a special Sukkot craft by cutting out and tracing
these birds on patterned paper. Draw on eyes and beaks

and hang them up with ribbon.

148 Y A L L A M A G A Z I N E



TORAH

OUR ETERNAL

INHERITANCE

RABBI YITSY DAVID AND RABBI MOSHE LEVY DISCUSS
THE IMPORTANCE OF TORAH LEARNING FOR CHAZAK AS
AN ORGANISATION AND INTRODUCE US TO TWO NEW AND

EXCITING PROJECTS THAT WILL BOLSTER TORAH AND
SPIRITUAL GROWTH IN OUR COMMUNITY.