" If all the seas were ink, and all the trees were pens, there would not be enough to fully describe the gift of Shabbos...Its sanctity, its holiness, its meaning. "

 

To truly appreciate the holiness of Shabbos, we have to follow a important explanation of Shabbos itself. There are 39 melachos that are not permitted on Shabbos,  with these 39 melachos we used to build the Mishkan.

As Shabbos is a sanctuary in time, we needed the 39 melachos to create a holy place. Unlike creating the Mishkan it is not necessay to create Shabbos, which is fundamental to the creation of the world.

 

When Shabbos begins, after we put some coins in our tzedakah box, we light our candles at 18 minutes before sunset, we enter a sanctuary in time, before this we must prepare ourselves acordingly by purifying ourselves and dressing with dignity. As long as we are in this sacred time, we enjoy of wat we merit every week, and we must use every minute to take in  the Kedushah of the day.

 

Shabbos is a 25- hour period, when we are meant to stop working and focus on HaShem. The holiest time is Shabbos Kodesh as we sing the beautiful Lecha Dodi on friday night.

 

Shabbos is a day of music and song. Every moment of Shabbos, we are living in ืžื–ืžื•ืจ ืฉื™ืจ ืœื™ื•ื ื”ืฉื‘ืช  A Tehillim, a song for the Shabbos day. Yet, in order to hear the music, we must make ourselves into a vessel that can pick up the sound and remove all the static of the week. Only then can we truly feel the inner sanctity and holiness of Shabbos Kodesh.

 

This wonderful Mitzvah is given to us by HaShem and should be treasured and expressed with gratitude.

 

Keeping the Shabbat

 

Most of us are observing the Shabbos, its special and a holy day. A day of rest given to us by HaShem.

But why do we observe Shabbos? According to Halacha, with observing  Shabbos we commit ourselves to HaShem and to His Torah.

And as this day, is a day of rest, the Torah forbids activities, which is more than not using electricity and the use of modern technology, many still think this is enough to observe Shabbos.

In reality The Torah forbids 39 Melachos in 6 categories which built the Mishkan.

Lighting the candles and saying the Bracha for Shabbos and the Challah and before our meal recite the Kiddush, its Shabbos.

 

The Laws of Shabbos and Shomer Shabbos

 

When you feel comfortable with following the Shabbos Law's and you feel like becoming Shomer Shabbos you have to realize that this is an gradual process which will not happen overnight. Observant Jew, who are keeping Shabbos for years still find there is more to learn.

 

Just a small summery of basic melachos which are prohibited on Shabbos:

 

๐Ÿ–‹  writing, erasing, and tearing

 

๐Ÿ’ฐ  business transactions

 

๐Ÿš™  driving or riding in cars or other vehicles

 

๐Ÿ›  shopping

 

๐Ÿ“ฑ using the telephone

 

โšกturning on or off anything which uses electricity, including lights, radios

 

๐Ÿ”ฅ cooking, baking or kindling a fire

 

๐ŸŒปgardening and grass-mowing

 

๐Ÿงฆdoing laundry

The Sages outline a number of Aliyos for basic Torah reading, three in total, which are given to the Kohen, the Levi and the Yisrael, this on a regular monday and thursday, as well Mincha and Shabbos, there are three Aliyos as not to burden the community as people has to go to work. On Rosh Chodesh and Chol Hamoed which are holier in the sense of musaf offering was brought to the Holy Temple, we add a Aliyah, as four people are called up to the Torah.

Friday night we sanctify Shabbos with Kiddush, after 25 hours we take leave of Shabbos with Havdalah. Havdalah which means separation is a ceremony of rituals, of blessings, just like with Shabbos. We make rituals over speech, smells, sight, hearing and also taste to separate the Holy and the mundane.

Havdalah is performed after nightfall on saturday evening, when it is dark enough to see the 3 stars become visible, also important not to do Havdalah earlier as it is forbidden lighting and putting out flames untill after Shabbos. 

            Havdalah is so full of grace ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ

Challah

๐Ÿ”น๏ธ1.25 Ibs ( 570 grams ) flour

๐Ÿ”น๏ธ1. 1/2 cups of warm water

๐Ÿ”น๏ธ1 tbsp yeast

๐Ÿ”น๏ธ1 tbsp sugar

๐Ÿ”น๏ธ2 tbsp oil

๐Ÿ”น๏ธ1/2 tbsp kosher salt

Extra ingredients

๐Ÿ”น๏ธoil

๐Ÿ”น๏ธ1 egg

๐Ÿ”น๏ธSesame seeds

For the blessing you need to multiply it by 4 and using 5 Ibs, this makes enough to do the Mitzvah.

Place all ingredients in the bowl of a stand mixer. Mix on slow until dough comes together. Increase speed to medium and let the mixer knead the dough for 10 - 15 minutes.

Remove the dough from the mixer and form into a ball. Coat lightly with oil and place in a clean bowl. Cover with a damp towel and let rise for 1 hour.

Divide and braid the dough and Place on a baking sheet lined with parchment paper.

Brush the loaves with a beaten egg and sprinkle with sesame seeds.

Cover and let it rise for another 30 minutes. Bake at 350°F (180°C) for 45 minutes. 

This recipe is for two loaves

Cholent

๐Ÿ”น๏ธ2-3 tbsp sugar

๐Ÿ”น๏ธ1tbsp oil

๐Ÿ”น๏ธ2-3 cups lima beans

๐Ÿ”น๏ธ1-2 cups Glicks barley

๐Ÿ”น๏ธ1 cup rice

๐Ÿ”น๏ธ1/4 tsp pepper

๐Ÿ”น๏ธ1 onion

๐Ÿ”น๏ธ7to 8 medium size potatoes

๐Ÿ”น๏ธ3 cloves garlic

๐Ÿ”น๏ธ2  pounds meat or chicken

๐Ÿ”น๏ธa can diced tomatoes

๐Ÿ”น๏ธ7 cups of water

kishke

๐Ÿ”น๏ธa large onion

๐Ÿ”น๏ธ1 tsp salt

๐Ÿ”น๏ธ2 carrots

๐Ÿ”น๏ธ1-2 cup oil

๐Ÿ”น๏ธ1-4 cup of water

๐Ÿ”น๏ธ2-3 cups of flour

๐Ÿ”น๏ธ1/2 tsp pepper

 

Cut the potatoes in 8 parts and put them in a stainless steel pan, put sugar in oil, stir and as soon as the sugar is brown, add a cup of water to prevent it from burning. Add the beans and then the barly.

In a separate pan, put onion in oil. Combine onion with rice and wrap in baking paper. Completely immerse bag of rice in water with beans and barley. Add the meat, ketchup, and seasonings.

Place potatoes on top. Add water to cover all ingredients. Cover and bring the cholent to a boil. Lower heat and simmer for about one hour. If necessary, add a little more water. The water should not quite cover the food. Add kishke.

 

Place pot on a covered stove-top (blech) over low heat to cook overnight; or place in a 225-degree-Fahrenheit oven until lunchtime the next day, or put cholent ingredients into a slow-cooking crockpot, cook on high for about one and a half hours, then cook overnight on low. Do not stir while cooking.

To serve, place kishke and meat, and rice ono a large platter. Serve potatoes, beans, and barley separately in a large bowl.give it all a stir and serve combined, with the kishke on top of the Cholent until Shabbos.

 

Chocolate Rugelach

Baking & Spices

๐Ÿ”น๏ธ3-4 cup Bittersweet or dark

chocolate

๐Ÿ”น๏ธ1 tsp Cinnamon

๐Ÿ”น๏ธ1 tbsp Cocoa powder, Dutch-process

๐Ÿ”น๏ธ1-4 tsp salt

๐Ÿ”น๏ธ6 tbsp Sugar

๐Ÿ”น๏ธ1 tsp Vanilla extract, pure

Dairy Products

๐Ÿ”น๏ธ113 grams butter

๐Ÿ”น๏ธ3 tbsp butter

๐Ÿ”น๏ธ8 tbsp cream cheese

More ingredients

๐Ÿ”น๏ธ1 cup and 2 tbsp flour ( and som extra )

๐Ÿ”น๏ธ1egg

 

Place the flour, sugar and salt into a bowl and mix until the dough starts to come together into a well-moistened, crumbly mass, 20 to 30 seconds.

Add the chunks of butter, cream cheese, and egg yolk

Take the dough to a clean work surface.

The crumbly dough into a ball and knead, dusting, until it comes together into a smooth ball, add some flour when needed.

Shape the dough into a rectangle, then cut into 4 portions.

Flatten each piece of dough into a 1/2-inch-thick rectangle.

Wrap each section of dough in plastic wrap and refrigerate for at least one hour or overnight.

Make the filling. Place the chocolate in a medium microwave- bowl and melt in 30-second intervals, stirring in between, until almost melted. Stir, allow to residual heat in the bowl to melt the chocolate completely, add the sugar and the salt and mix well.

Place the dough on a floured work service.Leave the dough to get to room temprature, then roll it out with a rolling pin into 8 to 11 parts, to shape them into triangles use a pizza cutter. Use a spoon to spread the chocolate filling, leave the edges clear, nou carefully roll the dough and place it with the seams down onto a prepared baking sheet, and place the the rolled dough for 20 or 30 minutes in the refrigerator, untill it firm enough.

Place into the oven for 18 to 20 minutes, til the rugelach is light brown. Take them out the oven and let the Rugelach cool down.