Sukkot celebrates the joy of the late summer harvest and is often thought of as the Jewish Thanksgiving. However, at this holiday, where we eat is as meaningful as what we eat.
Through the sukkahs we simulate the experience of the Exodus from Egypt. Traveling to the Promised Land for 40 years through the desert, the fleeing children of Israel created temporary housing or huts. By living in these temporary sukkahs, we get a sense of our dependence on nature — and our inter-dependence of family, friends and neighbors.
One of the rituals performed each day in the sukkah is holding four species of vegetation in one’s hands and lifting them in six directions: east, west, north, south, up and down. This reflects our belief that God is everywhere, and there is no place that God is not present.
Eating in the sukkah is the essence of the holiday. Even the composition of food holds metaphors. For example, “stuffed” recipes (such as cabbage, eggplants and tomatoes) remind us of being surrounded in a cozy dwelling. Decorate your table with pomegranates and bottles of wine. I even made a small edible sukkah with my grandson. A cornucopia should overflow with fruits, vegetables, nut and candies. Your sukkah should always be ready for guests.
Get out your Crock-Pot(s) for hearty soups and cholent. Some people decorate sukkahs quite elaborately. Yes, I have seen chandeliers. But there are other more simple options, such as using children’s drawings and photos of Israel. This is a happy holiday ending with Simchat Torah, marking the end of the Torah reading and the beginning — the circle of life. Here are some recipes to add delicious tastes and smells to your sukkah.
Tips & Tricks
• Spruce up wilted vegetables with a “splash” of plain vinegar.
• Royal icing: 1 egg white and 1 to 2 cups sifted 10X sugar. Beat on high to a “glue” consistency.
• Use a lot of fresh aromatic herbs, such as fresh rosemary and basil, to scent your sukkah table.
Ilene Spector is a local freelance writer.