RIPENING OF THE BARLEY
PESACH, KARAITE STYLE
This past Tuesday, Jerusalemite Nehemia Gordon went looking for ripe barley. Since he located it, growing in the Jericho region-, the coming Hebrew month will be declared the month of Abib by members of local Karaite community, who will celebrate the festival of Passover starting on the 15th day of the month.
These Karaites, a sect of Judaism that adheres to an interpretation of the Torah without the Rabbinic gloss that is part of normative Judaism, celebrate Pesach in accordance with the Biblical command "You shall eat unleavened bread
at the time of the month of Abib" (Exodus 34:18). According to Karaite doctrine, Abib commences after the barley has ripened. Furthermore, unlike Rabbinical Judaism which has adopted a standardized, pre-calculated calendar based on a 19-year cycle, among the Karaites, Rosh Chodesh ( the first day of the Hebrew month) and consequently any holidays that fall within that month are based on the sighting of the new moon, as in ancient times. Thus, the date of the Karaite Pesach could theoretically differ from the standard date by a few days, or even as much as one month, although it's been many years since this has happened, according to Magdi Shmuel , a Karaite leader from Ashdod.
Karaism originated in the 8th century in Babylon following a split from mainstream Judaism by a group of anti-Talmudic groups led by Anan ben David. The Muslim rulers granted the new group the right to practice Judaism in their own way The group became known as "Bnei Mikra" - literally, sons of Scripture, later abbreviated into "Karaim" or in English "Karaites."
Now a tiny group, Karaites once had significant populations in Russia, Iraq, Turkey, and Egypt. At the height of their strength, in the Middle Ages-, they reached close to 50% of the Jewish population in some locations.
Today, the Karaite Jews in Israel, most of whom originated in Egypt with some coming from Iraq, number some 25,000.
Like the rest of the Jewish community, they will sit down to a festive meal on Passover, accompanied by the recitation of the Haggadah . But in contrast to the traditional Hagaddah, the Karaite Haggadah (there are actually two versions, the abridged "Egyptian" and the "Russian," which. derive from a single earlier version) uses verses from Psalms and other Biblical quotations to tell the story of the Exodus, interspersed with short explanations and blessings.
The Karaite seder meal includes those elements specifically mentioned in the Bible: roasted lamb, matza, and morror (bitter herbs). But there is no seder plate with charoset and roasted egg. Instead of the familiar four cups of wine, Karaites drink unfermented raisin wine -- they consider wine or anything that has gone any kind of fermentation process like white or yellow cheeses to be chametz and forbidden on Pesach. In general, they do not rely on commercial kashruth supervision and eat only at home during Pesach.
There are also about 1200 Karaites in the United States, mainly in the San Francisco Bay area, in addition to very small communities in Istanbul and in Cairo. Since yom tov sheni shel galuyot - the additional day added on to holidays observed by Diaspora Jews resulting from communications difficulties in ancient times is due to a Rabbinical edict, Karaites abroad only observe seven days of the holiday, as in Israel.
While the Karaites reject the Oral Law - the Mishnah and the Talmud - and Rabbinic authority, they share with the Rabbinites such fundamental doctrines as the belief in one God, the divinity of the 24 books of the Bible, and the coming of the Messiah. "The Karaites believe that every Jew has the obligation to study the Torah and decide for him/herself the correct interpretation of Hashem's commandments according to his conscience and understanding," says Gordon, an MA student in Biblical studies at the Hebrew University. Gordon, who defines himself as "a ba'al teshuva to Karaism," and his wife, Devorah, grew up in modern Orthodox homes in Chicago.
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NEW IMMIGRANTS LEARN ABOUT PESACH
This past Sunday evening, over thirty new immigrant women took part in the first of several workshops on Passover at the Jewish Agency's Beit Canada Absorption Center in Ashdod. Many had never heard of the holiday; others had only a vague idea of what it is and how it is celebrated. The majority of the participants are natives of the former Soviet Union; others come from distressed countries, Argentina, and other locations.
"We want them to learn about Judaism in an experiential fashion, while enjoying themselves," says Dina Shalvi, Cultural Coordinator at the center. "At the same time, we try to facilitate their integration into Israel."
The workshops are guided by Ella Kaminsky, an actress and singer, who is studying to be a cantor through the Reform movement, and who herself immigrated from Kiev nine years ago. For the first session that focused on Pesach and spring cleaning.as well as personal hygiene she brought in cleaning products. Other sessions will relate to Pesach arts and crafts -- the women will prepare a matzah cover -- and special holiday dishes. "We want to teach it from all angles," notes Kaminsky.
The workshops are part of series on Basic Judaism. "As the focal point of the family, the role of the woman is critical," says Shalvi. "It is she who teaches the children about their Jewish heritage; she who makes the house a Jewish home through Shabbat and holiday celebrations. Therefore we consider it crucial to empower them Jewishly."
The absorption center also holds workshops on Jewish identity for the 200 youngsters of elementary and high school age living there. .The younger children learn about Pesach cleaning by cleaning their clubroom; they are taught the Hagaddah through pictures. Workshops are held on burning chametz and matzah baking. Finally, they enjoy a model seder -- in preparation for the real thing!
"Food is tastier when prepared with love," says Dina Shalvi. "And the interaction among olim from different parts of the world makes the food absolutely delicious."
Women shared recipes for traditional Pesach dishes such as knaidlach, kreplach, and Moroccan style spicy fish, enjoyed the year round, but especially popular on Passover.
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MOROCCAN STYLE SPICY FISH
Ingredients
2 mullet fish
3 sweet red peppers
1 hot pepper
5 cloves of garlic
1/2 packet coriander
up to 1/2 cup of oil
2 tablespoons red pepper
Salt
Preparation
Remove the fish head, cut the fish into two, and place in a flat pan.
Slice the red peppers and cut the hot pepper into small pieces.
Sprinkle the cloves of garlic and chopped coriander around the pan.
Add the oil, pepper, and salt. Add water and cook on high flame for 20 minutes.
Reduce the heat until the fish is well cooked.
Bon appetit - B'teavon!
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