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Shavuot Recipe

For Shavuot Traditionally it is among the customs of Chag Shavuot to incorporate wearing white eating milk products, and decorating our houses and synagogues with greenery. There are a few reasons brought down in Chazal explaining the custom of eating milk products. Shavuot which we celebrate on the 6th of Sivan is the day that Moshe Rabeybu was drawn from the river by the daughter of Pharaoh. Moshe Rabeynu who refused to nurse milk from an Egyptian woman was only appeased when he was brought to a Hebrew woman. In order to commemorate this event we eat milk products. Another reason mentioned is that until the receiving of the Torah the Jewish nation did not have to follow the laws of slaughtering animals. Therefore, all their vessels were not yet kosher and had to be cleansed. Since the Torah was given on Shabbat there was no time to purge the utensils and the nation had to settle for milk products. Another explanation brought down is that the numerical value of the word milk in Hebrew is 40 paralleling the 40 days that Moshe was on Mt. Sinai. In addition one of the names of Mt. Sinai is Gavnunum which is like cheese pure and white. Our houses are decorated with flowers and greenery to commemorate the flowering Mount Sinai on the day the Torah was given to Am Yisrael. But, there is another complete aspect of Shavuot that most people do not know enough about. On this special day the “two breads” were offered up as a sacrifice in our Holy Temple. The wheat has all been gathered in and a thanksgiving to Hashem for this bounty took place be’korban halechem. In the book of Ruth that we read on this holiday, we are impressed with the setting of golden wheat fields and the harvesting of its bounty, coupled with the seeds of Mashiach sowed there right in the House of Bread (Bethlehem) by Ruth and Boaz. This all alludes to a deeper insight into what this day means. Malchut shebaMalchut, the final day counted prior to Shavuot all bring us to the Davidic Dynasty. In contrast to most people making their milchik kugels and cheese cakes I have decided to share an ancient Yemenite recipe with you that mostly the old generation still know and make but the younger generation don’t have enough patience for today. I tried it, the results were phenomenal and I expect this is much what the “two breads” really looked and tasted like. Bitayavone! Chag Samayach, Leah Goldsmith

Lachooch 1 kilo white flour (you can use whole wheat) 50 grams dry yeast Half a margarine Quarter cup sugar 2 tablespoons salt 8 cups of warm water (optional 1 teaspoon baking powder) · Sift the flour into a very large bowl · Add the sugar, salt and yeast- mix · Add all the water and with a hand spoon, mix · The dough will be very liquidy · Wait an hour with the dough covered with a large soft towel · Now, add the baking powder and mix around · The dough should be very blob-like and jumping around in the bowl · Wait now another hour · Now you are ready to make lachooch! · Take ouit a Teflon frying pan and rub some melted margarine on it · Put it on a high flame and pour(like pancakes) dough to cover the entire pan · Let it cook that way at least 6 minutes. DO NOT TURN IT OVER · It should look all bubbly, like the surface of the moon · Take off your lachooch, cool off your frying pan under the faucet and repeat the instructions of pouring in dough, frying it in melted margarine and cooling off the pan for the next one……. · You may want to cover the lachooch as it is cooking with a seethrough top of a pot ·

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