
Origins of Our Faith Sukkot

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SUKKOT

The Feast of Tabernacles
(also known as Sukkot; pronounced "sue-kote")

Susan Richardson

Why Sukkot?

Why do we keep The Feast? Three times during the year, Adonai (the LORD) commanded that His people in Israel make a festive pilgrimage (Lev 23). Sukkot is the third pilgrimage festival of the year, a harvest festival which falls in the autumn. Adonai tells us in Leviticus 23:35, “On the fifteenth day of this seventh month is the feast of Sukkot for seven days to Adonai. On the first day is to be a holy convocation; do not do any kind of ordinary work.” And verse 39 says, “When you have gathered the produce of the land, you are to observe the festival of Adonai seven days”

The Celebration

The celebration of Sukkot is a joyous occasion, with each family building their own sukkah and, following the mitzvah of hospitality, inviting family, friends and the poor to share in their bounty.

In Leviticus 23:42 it says, “You are to live in sukkot for seven days; every citizen of Israel is to live in a sukkah.”

The Hebrew word sukkah means “hut” or “booth” and is set up during the Fall Festival. Sukkah is a singular noun and Sukkot is the plural of the same word. The Jewish people dwell in a sukkah as a reminder of the forty years the Israelites wandered in the desert after the Exodus from Egypt.

Known as The Festival in Temple times, Sukkot is a joyous, weeklong celebration. There is a special mitzvah of Simcha, or happiness, (a specific mitzvah to rejoice) during this time. Fellowship, dancing, singing and feasting before the Adonai are all a part of this mitzvah.

The celebration of Sukkot also includes the “mitzvah of sukkah”: eating meals, sleeping and spending time in the sukkah. According to one Jewish source, “You should eat your meals, study Torah, entertain your guests, relax and, unless for some reason you find it very uncomfortable (such as too wet or too cold), sleep in the sukkah.”

Building a Sukkah

The Bible says only to “Build a sukkah.” Rabbis have added all the details about size, where it should be located and what materials to use in its construction.

According to Jewish tradition, the Sukkah must have at least three walls, while the fourth may be open. The walls may be constructed of any material, with the most popular being canvas, wood, or metal. Some pictures of sukkahs show brightly colored fabric being used for the walls.

One source says “according to the Talmud, the sukkah must be big enough for the head and majority of the body of an adult, as well as a table on which to eat… at least 28 inches by 28 inches with the covering at least 40 inches above the ground… There is no maximum size, but the sukkah may not be more than 30 feet high... The walls of the sukkah should be strong enough to withstand average winds.”

As for the roofing, called the sechach, Jewish tradition says it must be made of some product of the earth that has been cut for the express purpose of use on the sukkah. Corn stalks, leafy branches and branches of pine trees are all good choices. The covering of the sukkah should be thick enough that is provides more shade than it allows sunlight to pass through, but it should also allow the brightest stars to be seen through it at night.

Many people decorate their sukkahs with the fruits and vegetables that are harvested in the fall as a way of showing thankfulness for a bountiful year. Typically in America you would see apples, pears, gourds and “Indian corn” hanging from the walls and roof of sukkahs, where as in Israel you would probably see pomegranates, persimmons, figs, dates, grapes, oranges and star fruit adorning the sukkahs. Some people place carpeting on the “floor” of the sukkah, hang posters on the walls, or string bright paper chains or popcorn to hang on the walls inside and out.

One set of instruction I found for building a sukkah read as follows:

Since the sukkah is not to be an elaborate or permanent structure, the most inexpensive materials may be used. You will need 4 sturdy posts (2x4s in the U.S.) for corners, 4 smaller poles 2x2s) for the roof. All of these boards should be approximately 7 or 8 feet in length. To cover the roof you will need several slats or small boards capable of holding up light tree branches. For the sides, old bed-sheets seem to work well. Other materials like canvas, cane matting or even light plywood are also fine. You will need enough to enclose three sides, with a drape for the entrance. For the top you simply need to trim a few trees in the back yard.

Now for the actual construction. The tabernacle can be almost any size so long as it is large enough to sit in. A seven foot cube is recommended, since this will allow plenty of room for guests (make a larger sukkah is you are blesses with a big family).

First, you will need to sink four holes in the ground for the four upright corner poles. In lieu of this, you may anchor the uprights in the holes of stacked concrete blocks, or design other sturdy legs for them. If you want to do it the easy way, you may use an existing building for one side of your sukkah. Once the uprights are firmly in place, then attach the horizontal rods at the top along the outside. With this finished, you can now place the slats or other small support boards on the roof.

The next step is to drape the bed-sheets or other coverings around three sides. In the front, a bed-sheet attached on a wire track works well for a door. Finally, place the tree branches on top. The sukkah can now be outfitted to your own taste. A table and chairs are a must. Use your imagination, and by all means, let the children participate.

Blessings for Sukkot

Just as we bless Adonai each Friday evening as we enter into His Shabbat, so we bless Him as we enter into His Holydays. Following are the Festival Blessings for Sukkot. As with Shabbat, the first blessing is over the candles, followed by a special Festival Blessing over the wine. A blessing of thanks for bringing us into a new season follows, with a specific blessing for dwelling in the sukkah. At this time the blessing for the lulav and etrog is said, unless the holyday begins on Shabbat, then this blessing is done following the Sabbath. The final blessing before the evening meal is eaten is, of course, the blessing of the bread, or challah.

All the blessings we say on Shabbat and the Holydays serve to humble us and help us to truly be grateful for all that the Great Creator provides for us. As we enter into Sukkot, just five days after Yom Kippur, or the Day of Atonement (which is a time of fasting, prayer and repentance), we should be particularly grateful to Adonai for His love and patience… and all the good things He has provided for us.

The Blessing over the Candles

Baruch ata Adonai eloheynu melech ha-olam, asher kidshanu b’mitzvotav vitzivanu l’hadlik ner shel (on Friday add: Shabbat v’) Yom Tov.

Blessed are you Adonai our God, King of the Universe, Who has sanctified us by Your word and commanded us to kindle the (on Friday add: Shabbat and) Festival light.

Kidush: Festival Blessing over the Wine

Baruch ata Adonai eloheynu melech ha-olam, borey p'ri ha-gafen.

(On Shabbat add the words in parentheses)

Baruch ata Adonai eloheynu melech ha-olam, asher bachar-Banu mikol ha-amim v’romamanu mikol-lashon v’kidshanu B’mitzvotav, vatiten-lanu Adonai eloheynu b’ahava (Shabbatot lim’nucha u’) mo’adim l’simcha chagim u’zmanim l’sason, et-Yom (ha-Shabbat hazeh v’et-Yom) Chag ha-Sukkot hazeh. Zman simchateynu (b’ahava) mikra kodesh zeycher litzi’at Mitzrayim. Ki vanu vacharta v’otanu kidashta mikol-ha-amim (v’Shabbat u’) mo’adey kodsh’cha (b’ahava uv’ratzon) b’simcha uv’sason hinchaltanu. Baruch ata Adonai m’kadesh (ha-Shabbat v’) Yisrael v’ha-zmanim.

Blessed are You, Adonai our God, King of the Universe, Who creates the fruit of the vine.

(On Shabbat add the words in parentheses)

Blessed are You, Adonai our God, King of the Universe, Who has chosen us from all peoples, and exalted us above all nations, and sanctified us by Your word. And You have given us in love, Adonai our God (Shabbat for rest), holy festivals for gladness, and sacred seasons for joy: (this Shabbat day and) this day of the Feast of Tabernacles, the season of our Gladness (in love); a holy convocation, as a memorial of the departure from Egypt; for You have chosen us, and sanctified us above all peoples, and Your holy (Shabbat and) festivals You have caused us to inherit (in love and favor) in joy and gladness. Blesses are You, Adonai, who hallows (the Shabbat), Israel Your people, and the festive Seasons.

Shehecheyanu – The Blessing for the New Season

Baruch ata Adonai eloheynu melech ha-olam shehecheyanu v’ki-y’manu v’higianu la-aman hazeh.

Blessed are you, Adonai our God, King of the Universe, Who has kept us in life, and has preserved us, and enabled us to reach this season.

The Blessing in the Sukkah

Baruch ata Adonai, eloheynu melech ha-olam, asher kidshanu b’mitzvotav vitzivanu leysheyv ba-sukka.

Blessed are you, Adonai our God, King of the Universe, Who has sanctified us by Your word and commanded us to dwell in the sukkah.

The Blessing over the Lulav and Etrog

Baruch ata Adonai, eloheynu melech ha-olam, asher kidshanu b’mitzvotav vitzivanu al n’tilat lulav.

Blessed are you, Adonai our God, King of the Universe, Who has sanctified us by Your word and commanded us to take up the lulav.

(If Sukkot begins on Friday evening, the blessing of the lulav and etrog should be postponed until after Shabbat.)

Ha-Motzi – The Blessing over the Bread

Baruch ata Adonai, eloheynu melech ha-olam, ha-motzi lechem min ha-aretz.

Blessed are you, Adonai our God, King of the Universe, Who brings forth bread from the earth.

Foods for Sukkot

Since Sukkot is a harvest festival, the foods traditionally used are those which are harvested in the fall. In the past, fresh produce was only available during the brief harvest season, so it was used in special holiday dishes.

Fancy casseroles, thick rich stews, and filled pastries are often eaten at Sukkot… especially those made from the autumn vegetables and fruits. Savory and sweet “stuffed foods” are also popular, because their extravagance fits in with the atmosphere of celebration. Casseroles and stews are also popular because they can be carried easily from the kitchen to the sukkah and they stay hot through the meal, even when the weather is cool. Today, the use of a slow-cooker would make some of these meals especially easy.

Recipes

Holishkes
(Sweet-and-Sour Stuffed Cabbage)
(from The Jewish Holiday Cookbook by Gloria Kaufer Greene)

1 large head white or savoy cabbage
SAUCE:
3 cups plain tomato sauce (3-8oz cans)
1/3c applesauce
1 small onion, finely chopped
2 to 3 tablespoons dark brown sugar
3 tablespoons apple cider vinegar
1 tablespoon lemon juice
½ teaspoon powered mustard
salt and ground black pepper to taste
¼ c dark raisins (optional)

FILLING:
1 pound very lean ground beef
1 small onion, grated
1/4c. applesauce
1 large egg
¾ teaspoon salt
¼ teaspoon black pepper, fresh ground

Remove and discard the core and any discolored leaves from the cabbage. Very carefully peel off about 15 whole outer leaves. (The exact number needed will depend on their size.) If the leaves will not come off, cut away the core of the cabbage and parboil the entire head in a large pot ;of water for about 10 minutes, or until the leaves can be loosened. To soften the separated leaves so they can be easily rolled, put them into a pot of boiling water and simmer them for about 5 minutes, or until they are translucent and very flexible. Cut away any very thick, tough ribs from the base of each leaf.

For the sauce, combine all the ingredients in a very large deep skillet, an electric frying pan, or a Dutch oven. Bring to a simmer over medium-high heat; then lower the heat, cover, and simmer gently, stirring occasionally.

Meanwhile, prepare the filling and stuff the cabbage. For the filling, mix together all the ingredients using your hands or a fork until they are well combined and smooth. To stuff the cabbage, put a spoonful of the filling in the center of a leaf (the exact amount depends on the size of the leaf). Fold up the edge of the leaf which was nearest the core; then fold in the sides and roll up the leaf to enclose the filling. Put the roll, seam side down, into the simmering sauce. Continue until all the filling is used. Try to arrange the cabbage rolls in one layer in the pan.

Spoon some sauce over any rolls that are not already covered with it, and cover the pan. Simmer the rolls, basting them occasionally, for 60 to 75 minutes, or until the meat and rice in the filling are cooked through and the sauce is thick. If the sauce gets too thick during the cooking period, add a little water to the pan.

Stuffed cabbage can be made ahead and reheated. It can also be frozen.

Makes 5 to 6 servings

Mitzapuny
(Meaty Split Pea, Bean, and Barley Soup)
(from The Jewish Holiday Cookbook by Gloria Kaufer Greene)

12 cups water
2 to 3 pounds soup meat
1 medium-sized onion, halved
4 to 5 medium-sized carrots, cut into ½-inch chunks
2 celery stalks, thinly sliced

1½ cups dry green split peas, sorted and rinsed
1 cup dry baby lima beans, sorted and rinsed
½ cup pearl barley, rinsed
1 teaspoon salt
¼ teaspoon black pepper, freshly ground

In a 6-quart soup pot over high heat, bring the water to a boil. Add the meat and lower the heat so the water simmers. Gently cook the meat for 30 minutes, skimming off and discarding all the foam that rises to the surface. Meanwhile, prepare the remaining ingredients.

Add the remaining ingredients, cover the pot, and simmer the soup, stirring occasionally (especially during the end of the cooking period), for about 3 hours longer, or until the split peas have disintegrated, the meat is very tender, and the soup is thick. If it becomes too thick, stir in some hot water. Remove and discard the onion before serving. Adjust the seasonings to taste, if desired.

Makes 8 to 10 servings

Sukkot Stuffed Peppers
(from Jewish Family Celebrations by Arlene Rossen Cardozo)

8 large green peppers, halved and seeded
2 pounds lean ground round steak
½ teaspoon ground cumin
1 cup cooked rice

¼ cup chili sauce
salt and pepper to taste
2 (16 oz) cans tomato sauce

In a large saucepan, parboil the peppers for 5 minutes in water to cover. Drain. In a large bowl, mix together the meat, cumin, rice, chili sauce, salt, and pepper. Fill the peppers with the mixture and place them in a large baking dish. Pour tomato sauce over. Cover with foil and bake for 45 minutes in a 400 degree oven.

Makes 8 servings

Orange-Squash Casserole
(from Jewish Family Celebrations by Arlene Rossen Cardozo)

4 large butternut squash seeded and cut up
½ cup orange juice

¼ cup honey
½ teaspoon cinnamon

In a large pot, cook cut-up squash in water to cover for half an hour or until tender. Drain well. In a large bowl, mash the squash. Add the orange juice, honey, and cinnamon; blend well. Transfer the squash to a greased 8”x8”x2” casserole dish. Bake covered, in a 350 degree oven for 20 minutes.

Serves 6 to 8

Double Corn Bread
(from The Jewish Holiday Cookbook by Gloria Kaufer Greene)

1½ cups yellow cornmeal, preferably stone ground
¼ cup unbleached white flour
1 tablespoon sugar
1 tablespoon baking powder

2 large eggs
¼ cup vegetable oil
1 17 oz can cream-style corn, including all liquid
2 tablespoons water

Preheat the oven to 400 degrees.

In a medium-size bowl, combine the cornmeal, flour, sugar, and baking powder. Make a well in the center and add the eggs, oil, canned corn, and water. Stir only until completely combined. Pour into a greased or non-stick spray-coated 9 inch square pan.

Bake the corn bread in the preheated oven for about 25 minutes, or until it is firm and a toothpick inserted in the center comes out clean. Cool it in the pan for at least 5 minutes before cutting it into large squares to serve. This corn bread tastes best shortly after baking; however, it may be made ahead and reheated, if desired.

Makes about 9 servings

Mulled Cran-Apple-Cot Swizzle
(from The Jewish Holiday Cookbook by Gloria Kaufer Greene)

8 to 10 cups apple cider
6 cups cranberry juice cocktail
4 cups apricot nectar
3 or 4 cinnamon sticks

About 20 whole allspice “berries”
1 large orange, preferable a navel orange
About 20 whole cloves

Put the cider, cranberry juice, and apricot nectar in a large pot over medium heat. Stir in the cinnamon sticks and allspice. (If desired, they may be tied in a cheesecloth bag; however, they will give more flavor if allowed to float freely.) Cut the unpeeled orange crosswise into ½ inch thick slices; then stick some cloves into the peel of each slice. Float the orange slices on top of the juices.

Cover the pot and slowly heat the juice mixture until it simmers. Lower the heat so the juice stays just below the simmering point, and let it mull for 1 hour. Leave the pot on the burner over very low heat, and ladle the “swizzle” right from the pot into mugs.

Makes 14 to 14 mug-size servings, or about 20 smaller ones

It is my prayer that this information will be useful to you and your family as you prepare for Adonai’s joyous Sukkot festival. We look forward to meeting many of you there. If there is any way I can be of service, please let me know. My e-mail address is susan@lookingatyourhealth.com .

In His service,
Susan Richardson

Origins of Our Faith P.O.Box 111 Auburn, WA 98071