transbk1.gif (52 bytes)

L'Shana Tovah - Happy New Year

SHOFAR BLOWING

shofar.jpg (7400 bytes)

Tekiah, Shevarim, Teruah, Tekiah

     In the Bible, Rosh Hashana is a one day holiday. The change from a one day to a two day holiday happened because that one day could possibly fall on Shabbat meaning the shofar could not be blown or heard. They added the second day to make it possible.

     This year, Rosh Hashana starts on Friday night, September 10th and ends Sunday night. The shofar will not be blown on the first day of Rosh Hashana this year because it falls on a Shabbat.

     Three different kind of sounds are used for the blowing of the shofar. Two of these shofar sounds are mentioned in the Bible: the tekiah and the teruah (Numbers 10:5-8).

     The tekiah is described in the Talmud (4:9), Rosh Hashana book, as a long blast and the teruah as three yevavot, or trembling sounds. The exact idea of these sounds was never confirmed. In the third century, Talmudic Scholars debated the exact sound of the teruah, having come to an agreement that the tekiah was one single, long blast. Some thought the teruah was to be a moaning sound, while others felt it should consist of nine staccato blasts.

     May you be inscribed and sealed for a good year!

HOLIDAY RECIPE

Round Challah with Raisins

1 package dry yeast
6 tablespoons warm water 1 lb. plain flour
8 fl. oz. hot water
2 tablespoons vegetable oil
1/2 tablespoon salt
2 tablespoons sugar
3 eggs, beaten
3 oz. raisins

Preheat oven 350. Dissolve the yeast in warm water. Set aside. In a large mixing bowl, make a well in the flour. Set aside. In another large bowl, pour in the hot water, oil, salt and sugar. After the sugar dissolves and the liquid mixture cools off to lukewarm, add yeast and two beaten eggs and mix thoroughly. Then add flour to the yeast mixture 2 oz. or so at a time. Add raisins.

Put on lightly-floured surface and knead, adding flour if necessary. Place the dough in a greased bowl, cover with a clean towel or cloth and let rise for about two hours (it will double in size). Knead again and form into a round shape.

Place on a greased and lightly-floured baking tray. Let rise 25 minutes. Mix yolk of the remaining egg with one teaspoon of cold water and brush the mixture on top of the challah. Bake for 10-15 minutes at 400 then at 350 for another 45 minutes.

 JDCC Front Page | Table of Contents | News Archives