Road riots that delayed a Seder for 400 guests
Deeply Rooted 15 facts about the history of Bukharian Jews
Rice and Dice
A light and refreshing twist on traditional tabbouleh
Impressions of Israel from a University of Arizona student
Simon Katz, survivor of 5 Nazi death camps, treasures the fond memories of Passover
Matzah Time: 11 misconceptions about Passover debunked (and a word about schmaltz)
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Feigie Ceitlin
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Rabbi Yehuda Ceitlin
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Feigie Ceitlin, Menachem Posner, Mordechai Schmutter, Lea Thomas, Benjamin Weiss
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By Rabbi Yehuda Ceitlin
The timing of this year’s Passover on Saturday night, April 12, means all preparations must be finished before Friday evening. Cleaning, inviting guests, and cooking must all be completed before Shabbat when work is forbidden.
It is not easy—but compared to Passover 2008, which had the same timeframe, it might seem like a breeze.
That year, the Chabad-Lubavitch movement sent me to lead the large communal Passover Seders in Nepal. That alone foretold some logistical hurdles for me and the other Chabad rabbis in charge, but there were more obstacles than any of us anticipated.
After arriving in Nepal’s capital of Kathmandu, I boarded a small aircraft for a 30-minute flight over Phewa Lake and the Annapurna mountains, a famous trekking destination.
There was little time for sightseeing. We had much to do—over 400 guests were expected at the Seder, which would be held in a large tent constructed on a leveled rice field by the lake. “Sister and Brother, Welcome to Seder Night,” read the large handwritten sign we hung up. The tables were set with red napkins, silver paper plates, and blue-labeled water bottles.
We soon discovered that the biggest challenge was what to put on the plates, as
different languages. They were united by their Jewish heritage and the opening words of the Haggadah: “Let all who are hungry, come and eat.”
Only, we didn’t have much to feed them. The Seder plates we put out had an egg, parsley, potatoes, ginger, lettuce, and the charoset fruit and nut mixture. They lay flat on the table without the three matzahs that traditionally lay beneath them.
Nepal was experiencing a significant political shift, marking the end of its 240year monarchy and the move toward a federal democratic republic. The Maoists’ Communist Party had won the election the week before, yet their militias erupted in street riots
One of the trucks they blocked was carrying 2,000 bottles of kosher wine, a ton of matzah, 3,000 pieces of gefilte fish, and more. The shipment was meant to first stop in Kathmandu and then continue to Pokhara, where we had staff and volunteers ready to prepare it.
As the holiday neared, we realized we needed to improvise. We asked Chabad of Kathmandu to prepare the meals and then send them to us ready to serve in case the shipment was further delayed. Meanwhile, we purchased and cooked local produce.
On Friday, we were told that the container had arrived in Kathmandu and that staff were working around the clock to prepare our meals. Shabbat came and went, and the truck was still delayed. Our Nepalese staff informed us that the shipment should arrive “any minute.” Those minutes turned into hours.
As Passover began, we welcomed hundreds of guests dressed in white and speaking
We began the Seder with the little wine we had available but remained in a festive mood as we sang the Ma Nishtana questions and told the story of our Exodus from Egypt and G-d’s miracles. With the shipment still delayed, we silently asked for a miracle of our own. To gain some time, we had the Chad Gadya skit, which was meant to be performed at the end of the Seder, done earlier.
Just as we intended to wash our hands for matzah which was not yet there, the truck arrived. Its expected 7-hour drive had taken 11 hours instead. There was no time to breathe a sigh of relief. We had the truck park at the entrance of the tent, and people from the crowd formed a human chain to pass the food trays directly from the truck to the tables.
And just like that, time seemed to slow down. Everyone was celebrating and joyous, especially those of us who no longer had to lead a Seder without an actual Seder meal. It made us wonder if we got a taste of how the Jewish people felt when the Red Sea split for them.
As we prepare for Passover 2025, Nepal faces renewed protests calling to restore the monarchy, fueled by frustration over corruption and economic struggles. Perhaps the lesson of the story of Passover is that true freedom isn’t a single moment in time. It is something we must actively seek every year and in every generation, even when we face the unexpected.
Rabbi Yehuda Ceitlin is the Outreach Director of Chabad Tucson, the Jewish network of Southern Arizona
By Lea Thomas
Last month, fifteen students from the University of Arizona embarked on a weeklong trip to Israel, where they explored the region’s political and religious differences and tensions. Most participants in the group were not Jewish, and Keeping Jewish spoke with one of them, Wyatt Hendrick (19), upon his return to Tucson.
Please tell us a little about yourself.
I grew up in Northern Arizona and moved to Tucson in 2023 for college. My family are active members of a Christian Restorationist church, in which I was raised, but separated from when I moved away from home. I am a sophomore at the University of Arizona and am currently in the nursing program’s first semester. I have two minors, one in public health and the other in business administration. I am a research staff member in a biochemistry lab and a Teacher’s Assistant for first-year chemistry.
Why did you choose to participate in the Israel trip?
First, I had never left the United States before, so I embraced the opportunity to experience a different culture. As a nursing student, I wanted to learn more about how healthcare/public health is practiced in other countries. I wondered how Israel’s diverse religious and cultural populations were incorporated into the healthcare system.
What were your feelings going into the trip?
The current news surrounding Israel made
it sound like a super dangerous place that was in an active war, so I had the perception that we would see some conflict firsthand. Thinking about topography, I thought Israel was 90% desert, and most of the towns were small rural communities, other than perhaps Jerusalem. I also did not know what to expect regarding food since I am gluten-free.
Did your experiences match your expectations?
The experiences I had on this trip exceeded my expectations in every way. Thankfully, we did not experience any rocket attacks or acts of terrorism while we were in Israel. There was a healthy level of alertness from both the trip members and the people
we met in Israel, but this did not prevent anybody from carrying out their daily lives. I felt safer walking around in Israel than walking around in Tucson.
What else can you tell us about the trip?
I did not expect to experience the pure joy and peace that I felt at the Western Wall or the disgust and sadness I felt at the Yad Vashem Holocaust Memorial.
The biodiversity I saw across the country also surprised me, going from the forest to the beach to the desert, all within a few hours of each other. Everybody I interacted with was loving and caring under the surface of the tough Sabra experience.
The last thing that surpassed my
expectations was the food. I had no problem finding gluten-free food, and the food I ate on the trip was the best food I’ve ever had. I wanted to return to every restaurant we went to, hoping to eat the same thing again.
What was your most meaningful experience?
One experience that was really meaningful was visiting the Kfar Aza Kibbutz on the border of Israel near Gaza. The person who was giving us the tour was a member of the kibbutz who was working on rebuilding his community and trying to continue life after the October 7 attack. I could feel his sadness, but instead of being angry and demanding retaliation, he wanted to see an end to the conflict. I saw how those who experienced this atrocity projected a message of hope and peace.
How did Israel fit in with your identity?
Many parts of Israel and Jewish culture fit my personal identity. I experienced how the community worked together and cared for each other everywhere we went. This resonated with me as I hope to be there for the people I care about in a positive way.
Any final insights?
Reading the news fails to show the complexities of geographical and regional conflicts and presents one side as “the good guy” and another as “the bad guy.” This trip captured the complexities of human emotions by showing the tragedy and sadness alongside the joy and happiness present in the culture.
Simon Katz, who survived five Nazi death camps, treasures the fond memories of Passover
Simon Katz was supposed to attend a funeral on Monday, March 24, and he was not happy about it. At the age of 95, Katz had been to too many funerals throughout his life, including that of his own wife. This funeral was for the mother of his daughter-in-law and was a 30-minute drive to the cemetery in Tucson, Arizona.
Willy, his son, called. “I’m on my way to pick you up,” he said.
Simon, masking his discomfort, simply replied, “Okay.”
In the meantime, Simon Katz returned to his cushioned wooden chair in his small kitchen. On the counter, among other things, stood three tall glass jars, tightly sealed and filled with clear red liquid.
“I’m making borscht,” he explained, referring to the beet-based tangy soup that is Ukraine’s national dish and a staple of the Ashkenazic Jewish kitchen. Borscht can typically be found in kosher sections of supermarkets under the Manischewitz and Gold’s brands, but Katz doesn’t touch or trust those. He grew up on the original.
His voice suddenly filled with vigor as he described the process of making authentic borscht. “You put beets into water, and then I just fool around with it,” he said. It will sit for four weeks, during which he will strain it as the cold broth clarifies more and more. The ingredients that follow really depend on the region, with Ukrainians preferring a more sour version to the sweeter Russian one.
“My grandchildren tell me, ‘Zaidy, it’s okay. You don’t have to make that much,’” he said. “This is not much. I used these (glass jars) because I didn’t find the five-gallon one.” Simon Katz may be living in the United States, yet every time he makes this favorite dish, it is as if he’s transported back to the old country and to one of his most memorable Jewish holidays, Passover.
By Benjamin Weiss
Katz was born in 1930 in the historic city of Mukachevo, pronounced Munkatsh in Yiddish. This city changed hands among the Austro-Hungarian Empire, Czechoslovakia, Nazi Germany, and then the Soviet Union. It is situated in the valley of the Latorica River and is currently part of western Ukraine.
He said his childhood “was quite good.” The city had approximately 30,000 residents, half of whom were Jewish. His father, Solomon Katz, owned cattle. “Munkatsh had families who were Chassidic and others not so religious. Some families were rich and some were poor. We weren’t rich, but we were never hungry. On Shabbos, we always had zip un flaish (soup and meat), no matter what.”
Passover was a special time of the year. “Pesach used to start a half a year before Pesach,” he explained. “Chickens would lay eggs in the summer because of the sun, but not in the winter when you didn’t have much light. So, people would be collecting eggs for Pesach. They would say, ‘I have foftzik ayer.’
And another would say, ‘I have a hinderet ayer’ (fifty eggs or one hundred eggs). They would also prepare shmaltz and oil from sunflower seeds.”
“Two weeks before Pesach, we turned everything inside out and up and down,” he continued. “Most people had mud houses, which would keep heat and cold out. We would whitewash and paint the whole house, inside and outside. In 1936, we got a wooden floor, and our hands would turn yellow after cleaning it. Until then, it was just earth.”
During the Seder, the family would sit together and celebrate. Like in many homes, the children would try to find the hidden Afikoman to score a gift for retrieving the matzah. The Katz family had a similar practice before the holiday. “If we found chametz the night before Pesach, we would get a fillér (Hungarian coin), so we worked hard,”
he recalled.
“Say You Are 16”
Hungary’s alliance with Nazi dictator Adolf Hitler in 1938 destroyed the protected Jewish life of Munkatsh. The fascist regime annexed the area, imposing antisemitic propaganda and racist laws that made life increasingly difficult for Jews.
“In front of our house was a barber shop, and each week the barber would receive newspapers,” Katz said. “I saw that the newspapers wrote more and more articles against the Jews.”
“Suddenly, there came a new law: People who didn’t have Hungarian citizenship were taken away,” Katz recalled in an interview with Arizona Public Media (AZPM), which produced the program Children of the Holocaust: Stories of Survival. Men aged 18 to 55 were initially taken to assist in the battle against the Red Army, including Katz’s father, who was a cook for a labor battalion.
In 1944, the remaining Jews were forced from their homes and placed in the Munkatsh ghetto in a former brick factory. Weeks later, Simon, his mother, Honey Krause, his siblings, and his grandfather were loaded onto a train. “They told us they were going to build us a city for the Jews,” he said. “People are very naive. They believed everything.”
That train traveled directly to the Auschwitz concentration camp in Poland. “There were thousands and thousands of people. My mother, grandfather, and siblings disappeared. I never saw them again. One of the prisoners asked me my age. I said I was 14, even though I was almost 14. He told me, ‘Don’t say that. Say you are 16.” The infamous Nazi doctor Josef Mengele didn’t end up asking for his age and sent Katz to the workers’ group instead of being immediately gassed like the others.
During the Second World War, Katz was continually transferred to different camps, including Fürstengrube, Birkenau, Dora-Mittelbau, Nordhausen, and Bergen-Belsen. In each location, he endured unimaginable suffering, which included beatings, hunger, slave labor, and denigration. “For us, [surviving] was a game. A bad game,” he said.
On April 15, 1945, just two weeks before Passover, Bergen-Belsen was liberated. The allied forces called out to them in various languages, “You are free, and we are going to help you get home.” Looking back, he commented, “I wasn’t smart. I just was lucky.”
While others went to the Holy Land of Israel or the United States, Katz decided to go back home to Munkatsh, where he found his father alive. They were the only two family members to survive the Holocaust. Asked whether the two discussed their harrowing experiences with each other, Katz said: “Never. Never.”
Katz married a survivor named Helen in 1951 and had two sons, David and Willy. In 1975, they emigrated to the United States, where Katz worked as a kosher butcher in New York. When he retired in 1994, he moved to Tucson, where he now lives, enjoying the company of his two sons, six grandchildren, and twelve greatgrandchildren.
Katz mentions that he rarely discusses his traumas with his family. Instead, he is focused on living and was looking forward to celebrating Passover with them. His son had ordered Shmura Matzah hand-baked in Ukraine, and he had his borscht fermenting, just like in the old country.
A gray GMC Sierra pickup truck then pulled up. “That’s my son,” he said as he stood up. Simon Katz will be going to the funeral after all because, in his words, “family is family.”
By Mordechai Rubin
1. Yep, There Are Actually Two Seder Nights
While the first Seder night garners much attention and fanfare, Jews living in the diaspora actually observe an additional Seder on the second evening of Passover. The practice of extending every biblical holiday (except for Yom Kippur) for another day originates from the era before the calendar was set, a time when the Jewish lunar calendar was determined when the new moon was sighted. However, even after
the advent of the fixed calendar, this law was not abolished. As the Talmud writes: The sages sent [word] to the exiles, ‘Be careful to keep the customs of your forefathers, and keep two days of the festival, for someday the government may promulgate a decree, and you will come to err.’
The third Chabad Rebbe, Tzemach Tzedek, quotes Rabbi Moshe Cordovero, the Ramak, who explains based on the inner
dimension of the Torah: unlike the land of Israel, the diaspora is unable to receive the spiritual emanations of the festivals in a single day; therefore, the festival is spread over two days.
2. The Timing of the Seder Really Does Matter
It may be inconvenient, but the timing of many mitzvahs—including those observed on the Seder night—is an integral component of their fulfillment. If performed
at the incorrect time, one’s obligation is not fulfilled. As such, it is imperative that all the rituals of the Seder be observed after nightfall.
3. Newsflash: There Is Good Wine Available for the Four Cups!
For many, the Seder has been defined by the historical limits of the kosher wine industry. For our parents and grandparents, not much was on offer beyond sweet, rectangular bottles of
not all after
Manischewitz. However, in the last couple of decades, the choice for consumers has never been better due to the explosion of the kosher wine industry. (In Tucson, Total Wine has a great selection and prices).
4. You Do Not Need to Read Hebrew (But It Sure Is Nice if You Can)
That’s right. The mitzvah is to tell the story of our nation’s Exodus from Egypt to your children. If you and your kids are fluent in Hebrew, by all means, tell the story in Hebrew. If, however, your family is more familiar with English (or Mandarin), tell the story in the language they understand.
5. The Four Questions Actually Need to Be Answered
After the kids ask the Four Questions, the adults tend to move swiftly on, eager to delve into the depths of the Haggadah text (or to get to dinner). However, throughout the recitation of the Haggadah, we must continue to engage the children, have them ask more questions, and invite them to share their thoughts and ideas. After all, this is their night, as the Torah commands, “And you shall tell your son on that day.”
6. The Seder Can Actually Be Fun
For some, the Seder feels like a long ordeal of too much Hebrew and not enough food. However, with a little preparation, it can be a fun, enlightening, and memorable experience for children and adults.
7. Passover and Pesach Are Exactly the Same Holiday
Passover is the English translation of the Hebrew word Pesach, meaning “to skip or pass over.” The source of this name is in the story of the Exodus: when G-d wrought the final of the 10 Plagues—the Death of the Firstborns—upon the Egyptians, G-d “passed over” the Israelites to strike only the Egyptians. There are, in fact, several additional names given for this festival: Chag HaAviv (the Festival of Spring), Chag HaMatzot (the Festival of Matzahs), and Zeman Cherutenu (the Time of Our Freedom).
8. “Gluten Free” and “Kosher for Passover” Are Not Synonymous
It may be easy to assume that “gluten-free” denotes “kosher for Passover.” This, in fact, is not the case. Certain oat products, for example, are gluten-free but would not be kosher for Passover. Additionally,
for something to be considered kosher for Passover, any cooking utensils used must also be kosher for Passover. Simply put, the halachic requirements for food to be kosher for Passover are far more complex and varied than the FDA’s requirements for gluten-free.
9. Cleaning the House Is Not Enough
Sure, you need to scrub away any vestiges of chametz (leavened food) from your home, but did you know that you’re not even allowed to own chametz? That’s right, even if it is in a deep, dark closet in the basement. The solution is to store away and then sell any chametz for the duration of the holiday. Arranging the sale can be complex, so you should authorize a rabbi to sell your chametz for you. After the holiday, the rabbi will arrange for the chametz to be sold back. You can do it online at ChabadTucson.com/chametz
10. There’s More to Passover Than the Seders
There’s more to Passover than the two Seder nights. In fact, Passover lasts for a full 8 days (7 days in the Land of Israel), during which we keep our chametz-free diet. The last two days, which follow four intermediate days, are known as Shvii shel Pesach (“Seventh of Passover”) and Acharon shel Pesach (“Last of Passover”), respectively. The theme of the first of these two days is the parting of the Sea of Reeds, which occurred in the early hours of the morning of the seventh day. The eighth day is associated with the future redemption. Indeed, the Baal Shem Tov taught that on the final day of Passover, a glimmer of the ultimate redemption is revealed. As the holiday fades, there’s a Chassidic custom of drinking four cups of wine again, this time looking to the future.
11. Matzah is Not Just the “Poor Man’s Bread”
The Zohar refers to matzah as the “bread of healing and faith.” Matzah is the simplest of foods, consisting of just two ingredients—flour and water—and not given a chance to rise. It recalls our journey into the desert equipped with faith alone, arrival time unknown. Faith sustained us. When performing a command of G-d, we draw down emanations of His Divine light. Since this is the only mitzvah we physically ingest, we are utterly consumed by this process, enabling us to experience a faith that brings healing.
Thursday, April 10 – 12 Nissan
Search for the chametz after 7:17 PM
Friday, April 11 — 13 Nissan
Last chance to sell your chametz at ChabadTucson.com/chametz
Burn your remaining (unsold) chametz before 11:11 AM
Candle lighting at 6:33 PM
Shabbat, April 12—14 Nissan
Passover Eve, Shabbat Hagadol
Conclude eating challah by 10:11 AM
Flush Remaining challah by 11:11 AM
Candle lighting after 7:29 PM, followed by first Seder
Sunday, April 13—15 Nissan
1st day of Passover-Yom Tov
Candle lighting after 7:30 PM, followed by second Seder
Monday, April 14—16 Nissan
2nd day of Passover-Yom Tov
First days of holiday end at 7:31 PM
Tuesday-Thursday, April 15-17—17-19 Nissan
Days of Chol Hamoed
Friday, April 18—20 Nissan
4th day of Chol Hamoed
Candle lighting at 6:38 PM
Shabbat April 19 – 21 Nissan
7th day of Passover — Shevi’i Shel Pesach
Candle lighting after 7:35 PM
Sunday, April 20 —22 Nissan
Final Day of Passover — Acharon Shel Pesach
Holiday ends at 7:35 PM
The joyous holiday was celebrated around Southern Arizona on Friday, March 14
By Feigie Ceitlin
INGREDIENTS:
1 cauliflower, raw and riced (use a knife or food processor)
1/2 pint cherry tomatoes, halved
4 scallions, finely chopped
1/2 bunch parsley, finely chopped
Dressing:
4 tbsp extra virgin olive oil
3 tbsp lemon juice
Salt to taste
DIRECTIONS:
1. In a large bowl, combine the riced cauliflower, cherry tomatoes, scallions, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, and salt.
3. Pour the dressing over the cauliflower mixture and toss until evenly coated.
4. Let sit for 10–15 minutes to allow the flavors to meld.
Serve fresh and enjoy!
— Rebbetzin Feigie Ceitlin is the program director of Chabad Tucson and head of school of Lamplighter Chabad Day School.
Bukharian Jews have a rich history that spans thousands of years
By Yehuda Altein
Bukhara is a historic city located in southcentral Uzbekistan, and Bukharian Jews have a rich history that spans thousands of years, with roots stretching back to ancient times. Though their origins are in Central Asia, they thrive today in communities around the world. Here are 12 facts about this unique and vibrant Jewish community:
1. Jews Lived in Central Asia for Thousands of Years
The history of Bukharian Jews is said to go back to Biblical times. It has been theorized that the first to arrive in the region might have been members of the Ten Tribes of Israel. Scripture tells us they were exiled to a place called Chabor— which, interestingly, can be rearranged to spell “Bukhar.” It is more likely, however, that the first Jews arrived there during the Babylonian Exile. Once part of the vast Persian Empire, the Jews of Central Asia would have been affected by Haman’s decree in the Purim story.
2. They’re Not Just From Bukhara
The name “Bukharian Jews” comes from Bukhara, but they didn’t only live there. Bukharian Jews also built communities in cities like Samarkand, Tashkent, and Dushanbe (now in Tajikistan). Travelers started calling all the Jews in the region “Bukharian,” the name by which they are known today.
3. The Silk Road Brought Jewish Merchants
The legendary Silk Road, which connected Europe and the Far East, ran right past cities like Bukhara and Samarkand. This attracted Jewish merchants to the region, where they engaged in trade and commerce. Over time, Jews from Persia, Afghanistan, the Middle East, and beyond blended with earlier residents to form a cohesive and colorful Jewish community.
4. They Have Their Own Unique Language
Just like Ashkenazi Jews developed Yiddish and Sephardic Jews spoke Ladino, Bukharian Jews have their own language—Bukharian. It’s similar to the Tajik dialect of Persian but also includes words from Hebrew, Aramaic, and other languages. These days, it’s spoken mainly by the older generation.
5. Their Rabbis Were Called “Mullas”
Along with the terms Rav and Chacham popular among Sephardim, Bukharian Jews often referred to their rabbis as “mulla,” Persian and Arabic for “master.”
6. The Bukharian Quarter Was Jerusalem’s Finest Neighborhood
In the late 1800s, Bukharian Jews began making their way to the Land of Israel. They built the Bukharian Quarter in
Jerusalem—one of the first neighborhoods outside the Old City walls. With wide treelined streets and grand homes, it became one of the most elegant areas of the city.
7. They Have Distinct Surnames
Bukharian surnames almost invariably end with “-ov” or “-off,” meaning “son of.” Names like Yitzchakov, Pinchasov, and Boruchov indicate an ancestor’s given name. Other surnames reflect a patriarch’s occupation or position, such as Kalontarov, “community leader,” and Babayov, “elder.”
8. Jomahs Are Worn for Special Occasions
One of the most stunning Bukharian traditions is the jomah, an ornate robe embroidered with gold thread and jewels. It’s typically worn for major celebrations, such as weddings, bar mitzvahs, and holidays. Bukharian men and boys are also known for their colorful, full-sized kippahs.
9. They Opened Their Homes to Refugees During WWII
When Nazi Germany invaded the Soviet Union in 1941, many Jews fled to distant Uzbekistan to avoid capture and certain death. The Bukharian Jewish community welcomed these refugees with open arms, offering them shelter, food, and support— often with great self-sacrifice.
10. Their Matzah Looks Like a Bowl
Bukharian matzah isn’t flat like the kind you might be used to. It’s baked on top of an inverted circular oven called a tandoor, giving it a unique bowl-like shape. But despite the difference in appearance, it’s made just like traditional matzah—with only flour and water, baked quickly to avoid rising and becoming chametz.
11. Bukharian Communities Thrive Today
After the fall of the Soviet Union, most Bukharian Jews left Central Asia and settled in the Land of Israel, the U.S., and other countries. One of the largest Bukharian communities today is in Forest Hills, Queens, New York, where you’ll find Bukharian-owned shops, restaurants, synagogues, and schools.
12. Billionaire Lev Leviev is Bukharian
Lev Leviev, listed by Forbes as one of the World’s Richest People, is a proud Bukharian Jew. Born in Samarkand, he fled to Israel in 1971. He built his fortune in diamonds and property but is equally
known for his philanthropy. He partnered with Chabad in building synagogues and Or Avner Jewish schools across the former Soviet Union, Israel and the United States.
13. Israel’s Foreign Minister is also Bukharian
Israel’s current Foreign Minister Gideon Sa’ar is of Bukharian descent as well. Born Gideon Moshe Serchensky, his mother Bruriah was born in Israel to a seventhgeneration Bukharian Jewish family whose ancestors arrived during the Ottoman Empire.
14. Bukharian Jewish Life Grows in Phoenix
In the early 1990s, a few Bukharian Jewish families moved to Phoenix in search of affordable housing and a warmer climate. Today, Phoenix is home to the largest Bukharian Jewish community outside New York City. The Ahavat Israel Shul and the Chabad Bukharian Center serve an estimated 500 families.
15. Their Cuisine Is Delicious
Bukharian food is rich and varied. Some classic dishes include bakhsh (green rice with chicken), dolma (stuffed cabbage), and osh palov (a tasty rice dish with meat, chickpeas, and carrots). Until 2013, Cafe Chenar in Phoenix offered kosher Bukharian cuisine, and there are reports that it is working on reopening in a new location.
By Chabad.org Staff
Schmaltz, Yiddish for rendered fat, was once an important part of Eastern European Jewish cuisine. Nowadays, it is usually made from chicken.
On Passover, many people are particular to eat food that has been processed as little as possible, minimizing the likelihood that the food has somehow come into contact with chametz. This, coupled with a strong affinity for tradition, has led to the custom in some families to cook and bake only with schmaltz for Passover, eschewing oils that cannot practically be made at home.
Why did they choose schmaltz?
1. Schmaltz is delicious (or so say those in the know).
2. Olives or other organic sources of oil were not widely available in those parts of Europe.
3. Lard, once the cooking and baking fat of choice, is made from pigs and not kosher.
4. Butter, which is dairy, cannot be used to make foods that will be eaten with meat, so it is not a practical oil for many meals (learn more about the separation of meat and dairy).
In 2013, culinary writer Michael Ruhlman published “The Book of Schmaltz: Love Song to a Forgotten Fat.” He quotes his
neighbor Lois, whose cooking inspired his exploration of schmaltz: “Schmaltz is like a thread that runs through a great tapestry. It’s a secret handshake among Jews who love to cook and eat.”
How to Prepare Schmaltz
Carefully remove fat and skin from the chicken (some kosher butchers will sell you this separately), and chop the skin into small pieces. Start cooking the fat and skin in a saucepan over medium-low heat. The fat will start to render, producing a clear liquid, and at this point, some cooks like to add onions.
Keep cooking the mixture slowly, and when the bits of skin become crusty and brown (called gribbenes, which are known to be
both tasty and unhealthy), pour the mixture through a fine-mesh strainer.
That is your schmaltz— a greasy, odorous, but delicious substance that you can use for frying, cooking, and even salad dressing if you dare.
The gribbenes, a kind of crackling, can be snacked on, used to flavor other dishes, or even spread on challah as a heart-attackinducing treat.
Schmaltz in English Parlance
When the Lower East Side Jewish actors made their way to Hollywood, they took their Yiddish (and Jewish sense of humor) with them. In Hollywood speak, examples of schmaltz would be overly sappy lyrics,
a super-dramatized scene, or horn-heavy music that plays louder than necessary.
What about schmaltz herring?
Schmaltz herring is a beloved treat at Shabbat afternoon kiddush receptions and enjoyed on kichel, a hard, airy biscuit that balances its salty richness. Unlike vinegar-pickled herring, schmaltz herring is preserved in an oily brine, enhancing its smooth texture and deepening its taste. It would be served with onions, black bread, or boiled potatoes back in the day.
This type of herring is caught before spawning, when it has built up a thick layer of natural fat, giving it a rich and flavorful taste. It got the name “schmaltz” due to the fish’s naturally high-fat content, not because it included schmaltz fat.
Jewish law strictly prohibits mixing fish with meat or poultry due to health concerns. The Code of Jewish Law underscores this prohibition, emphasizing that health-related matters must be observed with even greater seriousness than ritual laws. Thus, making herring with authentic schmaltz would be forbidden, reinforcing the ironic twist in its name.
By Dr. Tali Loewenthal
When the Jewish people left Egypt, they experienced a great leap forward. In a short space of time, they progressed from abject slavery to freedom. The Sages tell us they were then faced with a new and important task: to catch up with themselves.
This is one explanation of the “counting of the omer,” which is observed in the period between Passover and Shavuot. From the second night of Passover, we begin counting day by day. After seven weeks and fortynine days, we arrive at Shavuot on the fiftieth day, when the Torah was given at Mount Sinai.
This process of counting the days, one by one, is explained as signifying the attempt to improve oneself in a steady, step-bystep mode. Leaving Egypt was a leap of progress, a breakthrough from the lowest depths. But then there is the need to catch up with oneself to achieve genuine and permanent qualities as individuals and as a nation.
Otherwise, the freedom gained by leaving Egypt might easily be lost: instead of being a slave to the Egyptians, one would become a slave to something else.
Chabad teachings, based on the writings of the Kabbalists, explain that the seven weeks represent seven different aspects of character, the emotional forces that constitute the basic structure of the individual (Love, Severity, Mercy, the desire for Victory, Submission, Dedication, and Fulfillment). The seven weeks provide the opportunity to improve and stabilize this structure. Only after this period of selfimprovement were the Jewish people ready to meet with G-d at Sinai and to receive His Torah.
This quest applies also to the individual through the ages. After the uplifting experience of Passover, the counting of the omer expresses an attempt to internalize this experience: to change oneself in a genuine and permanent way so as to live
up to one’s new level of spiritual freedom.
We can also apply this idea to society as a whole in our modern age. Over the past century, we have experienced a great leap forward in technological progress, which has provided us with many kinds of comfort and freedom. But this freedom and power carry with them dangerous instability. We see this in the vast horrors of fifty years ago and also in the social problems of today.
Our modern world, too, needs to “count the omer,” to move step by step, improving our inner lives, our personal morality, and the interplay of our emotions. Do people have freedom, or are they becoming ever more
deeply enslaved to their appetites?
Torah teachings provide guidance not only on how to run a Jewish home but also on how to build a healthy and just society. The seven Noahide laws outline how all human beings should aspire to live. (The seven Noahide laws commanded by G-d to all of mankind are: to believe in G-d [and not to serve idols]; not to blaspheme against G-d; not to commit murder [including euthanasia and abortion, unless to save the mother’s life]; not to steal; not to commit adultery, incest, or other forms of personal immorality; not to eat a limb from a living animal; and to establish a judicial [and educational] system to enforce these laws
in society.)
By applying the boundaries, restraints, and positive duties imposed by these laws in the context of modern life, we can seek to catch up with our own progress. By attending to our internal structure as human beings, we can prepare ourselves globally to meet with G-d and discover the truly perfect world promised by the Prophets.
- Dr. Tali Loewenthal directs the Chabad Research Unit in England and lectures on Jewish Spirituality at University College of London.
Every year, when you clean for Passover, the same question occurs to you: “Should I start cleaning even earlier next year?”
You begin right after Purim, but you still don’t have enough time. You have this standard of how clean you want the house to be. You start off cleaning very thoroughly – brushing off every item, shaking out every book – and then you realize that there’s one week until Passover and you still have 61 shelves left in the kitchen, all of which you’re going to tape up anyway, plus every time you clean a new area of the house, you find a pile of stuff that has to go in areas you’ve already cleaned and organized and the whole system breaks down.
But if you started earlier...
But how long before Passover can you really start cleaning anyway? You might say, “Oh, I can clean a lot of things in January!” But you’re going to end up recleaning them.
This is because the obvious downside to cleaning early is that everyone in your family is going to mess it up. As it is, if you tell your kids to clean their room even two weeks before Passover, you work with them for hours – mostly folding clothes and finding wrappers that belong to no one – and then finally, they’re like, “Look, Mommy! It’s clean!” And you say, “Great!” And you walk out to get a sign that you can post saying that it’s clean, and you come back in, and it’s a mess again. Worse than before you started.
“What happened?!”
“What?! It was clean!”
“For Passover!”
“Wait, so it has to stay clean until Passover?”
By Mordechai Schmutter
Not to mention guests. You don’t want to be one of those people who never let your guests eat anywhere in the house except the dining room. If you tell your guests at Chanukah-time, “Don’t eat in your room; we already cleaned it,” they’re going to stop coming for Shabbat. Because, in general, if I’m a guest in your house, I am eating in your guest room. That’s the plan. I brought nosh for the car, I didn’t finish it in the car, and I didn’t bring enough for everybody.
But I guess if you have a spot in the house that your kids are scared to go
into alone, such as the basement, you can clean that a little bit earlier. Or the attic. All the places that there is probably no chometz anyway. But not the guest room.
I suppose you can clean really early, but people won’t really understand. If it’s close to Passover, you can say, “I was cleaning for Passover,” and they’ll understand. But imagine Chanukah time, someone’s like, “How come you didn’t come to my thing?” “I was cleaning for Passover!” That sounds like a sarcastic answer, which actually means you just did not want to go
to their thing. Even if it’s the honest truth. It doesn’t matter; you can only use that excuse in the last month.
In fact, maybe you should push off your cleaning every year to even closer to Passover than it is and then do all of your cooking after Passover for the next Passover while the kitchen is still Pesach’dik. Provided you don’t mind eating food that’s been in the freezer for a year. And tie up both of your freezers indefinitely. And then, at whatever point in the year you feel like it, you can tell people, “What, you haven’t started cooking for Passover? I’m done!” How?
“Freeze your salt water!”
Unless maybe you do a little bit of cleaning every day for the entire year – like one drawer a day or something – and live your whole life for Passover, kind of like Yosef Mokir Shabbos, the person who every day did something for Shabbat. You can be like “Tzipporah Mokir Pesach,” who, every time she found a strong chemical, would buy it and say, “This is for Passover cleaning!”
They may even write about you one day:
Let me tell you folks the tale of a woman named Tzipporah,
Who started Passover cleaning the night after Simchas Torah.
She started with the kitchen before one could even blink,
And for 6 months they ate all their chometz meals over the sink.
Her neighbors said, “You’re crazy!” Her siblings said, “A nut!”
Her husband was smart enough to keep his big mouth shut.
only closer the still for freezers done!” year something Passover, the “Tzipporah it cleaning!” one Her keep
By Menachem Posner
1. In the Torah, Nissan is referred to as:
A) Chodesh Ha’aviv (“The Spring Month”)
B) Chodesh Hatov (“The Good Month”)
C) Chodesh Hasheni (“The Second Month”)
D) Chodesh Hamatzot (“The Matzah Month”)
2. Which major event in Jewish history happened during this month?
A) The exodus from Egypt
B) G-d split the sea
C) Joshua led the people into the Promised Land
D) All of the above
E) None of the above
3. Whom did G-d tell that this is to be the first of the months?
A) Moses
B) Miriam
C) Moses and Miriam
D) Moses and Aaron
4. Which Jewish holiday occurs during this month?
A) Passover
B) Sukkot
C) Rosh Hashanah
D) Purim
5. What is done when seeing a budding fruit tree during this month?
A) Say a special blessing
B) Sniff deeply and feel grateful
C) Clip a bud and send it to be blessed by the kohen
D) Take care not to mix its pollen with other species
6. A sage named Rabbi Joshua says the world created in Nissan?
True
False
7. Which month comes after Nissan?
A) Iyar
B) Sivan
C) Tammuz
D) Elul
8. What is the zodiac (mazal) of the month of Nissan?
A) Gedi: Goat (Capricorn)
B) Taleh: Ram (Aries)
C) Sartan: Crab (Cancer)
D) Arye: Lion (Leo)
9. Which special text is said on the first 12 days of Nissan?
A) “The Nassi,” in which the Torah tells of the offerings given by the tribal leaders
B) “Ashamnu,” a prayer admitting guilt of inadvertent sins
C) “Shalom,” a prayer for peace between Egypt and her neighbors
D) “Pesach Ba,” an ancient prayer ushering in the upcoming holiday of Passover
10. The birthday of which Jewish leader is celebrated in Nissan?
A) Maimonides
B) Rabbi Nachman of Breslov
C) The Rebbe
D) All of the above
E) None of the above
