Tazria-Metzora
Leviticus 12:1-15:33
Torah Reading for Week of April 19-25, 2009 -
Nissan 25-Iyar 1, 5769
You shall sanctify yourselves and be holy, for I
am holy.... For I am God who brought you
up from the land of Egypt to be your God....
To distinguish between the ritually impure and
ritually pure, between living things that may
be eaten and living things that may not be eat
en" (Leviticus 11:44-46).
Last week we read parsha Shemini and we were advised about the forbidden foods that are not allowed by Jewish law. These laws of “kashrus” introduces us to the beginnings of the dietary laws of Judaism. Because these instructions are not accompanied by any reasons justifying their observance. this mitzvah fall in the category of chukim (mitzvot whose rationale is obscure.)
"Tell the Children of Israel that these are the animals which they may eat..." (Vayikra 11:1)
“those with true hoofs, clefts through the hoof and chews the cud” (Lev. 11:3). Fish “that have fins and scales” (Lev. 11:9)
There is a restriction to eating the meat of animals that do not have fully cloven hooves and which do
not chew their cud; the eating of fish that do not have fins and scales; and the eating of various birds, including the eagle, raven, ostrich, herons, owls and pelicans. Also most insects with the exception of locust, crickets and grasshoppers are forbidden by the Torah. Those animals that are permitted are to be ritually slaughtered. This process called Shechita, is a specializd process of killing the animal with a knife in a humane way. The animal is also thoroughly inspected before undergoing shechita, to make sure that it contains no grave wounds. We also have the restriction against cooking or eating dairy and meat products together and for this reason we keep separate michig(diary)and fleishig(meat) cooking utensils and dishes.
In the last paragraph of parsha Shemini the torah tells us that we must “distinguish between the contaminated and the pure.” This is the mandate for every Jew to follow. We are instructed to learn and to study torah which will enable us to grown into the nation which Hashem expects us to be. This weeks parsha Tazria/Metzora a double portion in which we learn of what is considered pure vs. that which is impure. Tumah(ritual impurity)and Tohorah (ritual purity). Jewish woman have been entrusted with the maintenance of the spiritual purity of sexuality with the need to purify oneself in the mikveh (spiritual bath) before engaging in sexual intimacy after the menstual cycle.
It is interesting that loshen hora which is “evil gossip” is considered an impurity and was physically identifiable by the malady called "tzaraas" which is a physical skin affliction, sometimes known as leprosy. So many of us are not aware of the power of the spoken word. Only a few words can make a difference in another person’s life and speaking loshon hora implies a lack of awareness that G-ds presence, is ever present.
"And God spoke to Moshe and Aharon saying, 'When a man shall have in the skin of his flesh a rising, or a scab, or a bright spot and it becomes in the skin of his flesh the plague of tzora'as, then he shall be brought to Aharon the priest or unto one of his sons the priests'" (Leviticus 13:1-2).
These past parshas all have one thing in common, ways in which we can get closer to G-d. What we eat, what we say, all are important and they require commitment and self-discipline. Judaism teaches us restraint, not everything can be eaten, not everything can be touched, and certainly not everything should be said. We are reminded that we are obligated to G-d. When I pay attention to the food which I injest physically, it reminds me to pay attention to who I am accountable to spiritually. I am reminded to control such whims and impulses which man is subject to but are usually unhealthy not only for the body but also for the soul. As Jews we are to emulate G-ds sanctity (kedusha) which means being set apart and different. Every worthwhile association requires sacrifices. The relationship one has with G-d, like any relationship, is strengthened by giving of oneself and putting restraints on ones actions.
Our Rabbi told us a story this past week about a man who had never before rode on a train and was sold a first class ticket by the teller who just assumed by looking at his dress that this is what the man would want. Without asking for instructions he got on the train and was not exactly pleased with the accomadations since he had just situated himself in the third class compartment, not knowing any different. Filled with peasants, and live animals, this was certainly not very desirable. When the conductor came around to start collecting the tickets, the man noticed that his ticket color was different than the others, and he got nervous thinking that he had the wrong ticket. With a look of panic he hide under the bench thinking that the conductor would throw him off the train, however when the conductor saw that the color of his ticket was that of a first class ticket he screamed at him “fool you have a first class ticket and because you did not ask for directions you end up here in the third class and under a bench!”. As Jews the torah is our first class ticket to a good life, all we have to do is ask for the directions.
Today many of these laws might seem to some as archaic or not applicable,
however these laws and all the laws of the torah offer us instructions for
life, it is our first class ticket! If we need further clarification there
are many books and teachers readily available to educate us and to help
us gain the insights necessary to improve.
These parshas of spiritual growth toward Hashem are very
appropriate especially at this time of year. The period we are
experiencing now is called Counting of the Omer (or Sefirat Ha'omer)
A verbal counting of the period of time between Pesach and Shavuot,
the day in which the torah was given to us on Mt. Sinai. This 7 week
period(49 days)of preparation, allows us time to reflect, time in which
we can pass through impurity to achieve an enhanced level of
personal and spiritual growth. presenting us with an opportunity to refine and perfect our emotions and character traits. When the people of Israel left Egypt, they needed a purification period of seven complete weeks before receiving the Torah at Mount Sinai. There is a mitzvah which is done after the evening service in the synagogue in which every evening we “Count the Omer”. The period begins with an offering (omer-measure) of barley on Passover and ends with an offering of wheat on Shavout (fiftieth day).
On the 2nd day of Passover, the barley would be brought to the Holy Temple. During the Temple services of the day, the priest would take the omer of barley and wave it in the four compass directions. Until this ceremony was performed in the Temple, it was forbidden to eat from the new grains of the five species: wheat, barley, spelt, rye and oats.
For the recipe section I have given you wonderful recipes which include Barley. Barley, one of the world's oldest and most important crops, is a whole grain which is an excellent source of fiber. We have all heard the quote “eat more fiber!” Fiber is something that we need to incorporate into our diets to keep our hearts healthy by lowering both cholesterol and blood pressure levels. Barley contains two different varieties of fiber- soluble and insoluble. Soluble fiber helps lower cholesterol by removing fatty substances from your system, while insoluble fiber reduces your risk of colon cancer by keeping your digestive system functioning properly.
Mushroom Barley Soup
1/3 cup quick-cooking barley 7 cups water (can use pareve chicken or beef broth)
1/4 oz dried porcini mushrooms (1/4 cup) 1 large leek (white and pale green parts only), halved lengthwise and thinly sliced crosswise
2 tablespoons olive oil 1 large onion, chopped 2 celery ribs, cut into 1/3-inch dice 2 carrots, chopped 1/2 lb fresh shiitakes, stems discarded and caps thinly sliced 2 tablespoons tomato paste 2 tablespoons medium-dry Sherry 1 3/4 cups low-sodium fat-free beef broth 1 1/2 teaspoons salt 1/4 teaspoon black pepper Simmer barley in 3 1/2 cups water in a 5- to 6-quart heavy pot, uncovered, until almost tender, 10 to 15 minutes. Drain in a colander.
While barley is cooking, soak porcini in 1/2 cup water in a small bowl until softened, about 20 minutes. Drain reserving liquid. Rinse porcini to remove any grit, then coarsely chop. Wash sliced leek in a bowl of water, then lift from water and drain .
Heat oil in moderately high heat until hot but not smoking, then sauté onion and celery, stirring occasionally, until golden, 6 to 8 minutes. Add carrots, shiitakes, leek, and porcini and sauté, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms are golden, 4 to 6 minutes.
Stir in tomato paste, Sherry, beef broth, mushroom soaking liquid, barley, salt, pepper, and remaining 3 cups water and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until vegetables and barley are tender, 10 to 15 minutes. Season with salt and pepper.
Barley Salad
1-1/3 cups water
2/3 cup quick-cooking barley
½ cup diced roasted red peppers
1/2cup diced yellow peppers
12 pitted kalamata olives, coarsely choppe
¼ cup chopped red onion
2 ounces crumbled feta cheese(optional)
1 teaspoon fresh basil (chopped fine)
1/4 teaspoon dried red pepper flakes
1 can navy beans
1 can sliced hearts of palm
3 tablespoons extra-virgin olive oil
1 tablespoon cider vinegar
Salt and pepper to taste
In saucepan, bring water to boil over high heat. Add barley, return to boil. Reduce heat, cover tightly and simmer 15 minutes or until barley is tender.
Meanwhile, in medium mixing bowl, combine roasted peppers, olives, onion, feta(optional) basil and red pepper flakes and set aside.
When barley is cooked, place in colander, top with beans and run under cold water until barley is cool and beans are rinsed. Add hearts of palm to beans and barley in colander and shake off excess liquid. Add to roasted pepper mixture with oil, vinegar and salt and toss gently to blend. Cover tightly and refrigerate until needed.
Obviously this next recipe has nothing to do with barley, however next time you think about speaking loshon hora, put some of this "mousse" in your "mouth" you will easily forget what you wanted to say!
Chocolate Mousse Torte
1 stick margarine (parve)
1 cup sugar
8 oz. chocolate chips (parve)
8 eggs
strawberries for garnish (optional)
melt margarine, add sugar and chocolate chips.
Separate eggs. add egg yolks to chocolate mixture, one at a time.
Heat on stovetop to 165 degrees F.
Transfer to mixer. Beat until thick for about 10 minutes.
In separate bowl, beat egg whites until stiff. Fold egg whites into chocolate mixture.
Pour 1/2 of the mousse mixture into greased springform pan.
Bake in 350 degree oven for 25 minutes.
Remove from oven and cool. When cool, fill center with remaining mousse. refrigerate for several hours or overnight (can freeze) .Garnish with fruit before serving.
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