Parsha Matot-Massei
Numbers 30:2-36:13
Torah Reading for Week of July 12-18, 2009
Tammuz 20-26 5769
"These are the journeys of the children of Israel, who went forth from the land of Egypt…under the hand of Moshe and Aaron ...Moshe wrote their goings forth according to their journeys at the bidding of G-d…”
(33:1-2)
"They journeyed from Rephidim and encamped in the Wilderness of Sinai. They journeyed from the Wilderness of Sinai and encamped in Kivros HaTaava." ( 33:16-17)
We conclude the reading of Bamdibar [Numbers] with the portion called "Masei", meaning travels or journeys. The beginning of the portion details the entire forty-year journey traveled by the nation, from their departure from Egypt until their encampment across the Jordan River, prepared to enter the land of Israel. The various stops that Israel made between Egypt and the Land of Israel are recounted specifically and each and every aspect of the travels of the nation are recalled. One might wonder why it was so important and necessary to repeat all these locations, each already having been explained in detail in previous sections of the Torah. The answer can be determined by a quote from Deuteronomy,
"And you shall remember all the way which Hashem your G-d had led you these forty years in the wilderness, in order to afflict you, to test you...He afflicted you and he caused you to hunger in order to make you know that man does not live by bread alone, but by all that comes from the
mouth of Hashem...” (Devarim/Deuteronomy 8:2-5)
The parsha of Masei represents the culmination of the story of Israel’s sojourn in the desert. This generation was chosen to be witnesses of the most wondrous miracles demonstrating the presence of G-d in
the world - the Ten Plagues, the Splitting of the Sea, the Revelation at Sinai. But it was also replete with the torments and sufferings which they endured, as well as the severe losses they sustained. Rashi believes the Israelites needed to remember the good and the bad that had happened to them during the time in the desert so that they will have a degree of perspective when they reach their new home in Canaan. Knowing how they had successfully come through the many trials and tribulations would give the Israelites a sense of accomplishment and security. History tends to play with our memories and as time goes on and less and less true participants or witnesses are available, future generations have trouble believing in what had occurred. Therefore, in order to show future generations that the Jewish People’s journey through the desert was indeed full of great miracles , Hashem insisted that the full account of the entire journey be reiterated.
The Jewish people were now ready to enter the Holy Land and to adjust to a more "normal" existence.
Manna will no longer come from heaven daily nor will there be miraculous traveling wells of water, or a cloud of glory to accompany them. We might look at this as a journal or diary which our ancestors kept as a remembrance of the time that was spend in the desert. Every “station” one passes through in life has an impact on the person he eventually becomes, no matter how short the lay over may have been. A person’s makeup is comprised of many things, one of them being his experiences. Who we are to become not only as a
person but as a people will depend on not forgetting what our history has taught us. We must not ignore the past, our roots, and our heritage. We can each look back upon our individual experiences in life and realize its significance in the journey of our lives.These Parshas Mattos and Maasei teaches us that we should remember where we have been so that we continue to have a sense of faith and confidence in where we now want to go.
Before it is too late, ask relatives to write down an individual experience or their favorite recipe. If there is a dish you always enjoy at the holidays or year round, honor the relative or friend who prepared it, to give you the recipe. Share a recipe, is much like sharing a past memory. Please send me any recipes you might be willing to share with my readers. As Hashem felt it was important to write down all the specifics of the past 40 years in the desert, so to it is with recipes. And, if you are so lucky to receive them , be sure to include them in an email to miriamsparsha@gmail.com. I would love to include them in my portionofparsha.com
Shabbat Shalom,
Miriam
At the end of every book we proclaim !
Chazak, Chazak! Venischazeik!
“Be strong! Be Strong! And may we be strengthened!”
Falafel is an Israeli street food which is found throughout the country. You can purchase falafel frozen or use a mix, but if you really want to taste the true falafel follow the recipe below.
Falafel
Ingredients:
1 cup dried chickpeas or 16 oz. can of chickpeas
or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, mashed
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon baking soda
2 tablespoons flour
Salt
Pepper
Oil for frying
Preparation:
Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.
Drain chickpeas, and place in pan with fresh water, and bring to a boil.
Allow to boil for 5 minutes, then let simmer on low for about an hour.
Drain and allow to cool for 15 minutes.
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour,and baking soda
Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).
Serve in pita and assemble your own filling, tahini, pickles, tomates, fried potatoes, cucumbers,onions and or Israeli salad. Enjoy!
Apple Strudel
Ingredients
1 cup butter(or margarine), melted and divided
1/2 cup fine, dry breadcrumbs
1/2 cup sugar
1/4 teaspoon ground nutmeg
8 sheets frozen phyllo pastry, thawed
Apple Filling
3/4 c. sugar
1/2 c. golden raisins
2 tbsp. lemon juice
1 1/2 tsp. cinnamon
1 1/2 c. toasted nuts(optional)
6 Granny Smith apples
1/4 cup sifted powdered sugar
Stir together 1/2 cup butter and next 3
ingredients until blended.
Unfold phyllo, and cover with a slightly damp
towel. Working with 1 sheet at a time, brush 3 sheets with melted butter; stack on a sheet of plastic wrap. Sprinkle with half each of crumb mixture. Cover with another phyllo sheet, and brush with melted butter.
Spoon half of Apple Filling along a short edge. Roll up, jellyroll fashion, starting at filled edge; pinch ends to seal, and place roll, seam side down, on a buttered 15- x 10-inch jellyroll pan. Brush with melted butter. Repeat procedure with remaining phyllo, butter, crumb mixture, Apple Filling.
Bake at 375° for 20 minutes; brush with melted butter, and bake 5 more minutes or until golden.
Cool on wire racks. Cut into slices, and sprinkle evenly with powdered sugar. Garnish, if desired. Serve immediately, or chill.
BLUEBERRY - PEACH PIE
Pastry for 1 crust 9" pie
3 c. sliced fresh peaches
3 c. fresh blueberries
1 c. sugar
3 tbsp. cornstarch
2 tsp. lemon juice
1/2 tsp. cinnamon
2 tbl. flour
topping
1 cup flour
1/2 cup oatmeal
1/2 cup brown sugar
1 stick margarine
mix together and crumble on top of pies
Set aside 9 inch uncooked pie crust. In large bowl mix peaches, blueberries, sugar, cornstarch, lemon juice and cinnamon. Turn into pie crust. Bake at 400 degrees for 40 minutes or until crust is golden.
Shabbat Shalom!.
