Parshat Mikeitz!

6 years ago Leighest 0

By Gabrielle Sharbin

 

First and foremost, the entire Cteen Connection team wishes you all a joyous and meaningful Chanukah! May we light up the world with goodness and mitzvot this holiday! This Shabbat, we read Parshat Mikeitz!

In Parshat Mikeitz, Joseph’s imprisonment finally comes to an end when he interprets Pharaoh’s dreams of seven fat cows being swallowed up by seven lean cows, and in addition of seven fat ears of corn being swallowed by seven lean ears of corn. Josephs interprets these dreams to mean that there will be seven years full of an abundance of food, but these years agricultural prosperity will be followed by seven years of famine. Joseph then suggests that Pharaoh store food, during the seven years of plenty.

Due to this, Pharaoh appoints Joseph as the governor of Egypt, and Joseph marries Asenath. Together they have to sons, Manasseh, and Ephraim.

The famine, Joseph previously predicted spreads throughout the region, and food can only be purchased in Egypt. Ten of Joseph’s brothers travel to Egypt, except his youngest brother, Benjamin, who stays at home as Jacob fears for his safety. Joseph recognizes his brothers, however they do not recognize him, and Jospeh accuses his brothers of being spies as well.

Joseph insists that they bring their brother Benjamin to prove their identity. In the meanwhile, he also imprisons Simeon as a hostage. The brothers later discover that the money paid for their provisions has mysteriously been returned back to them.

Jacob agrees to send Benjamin, but only once Judah assumes personal and eternal responsibility for him. This time around Joseph welcomes the men with open arms, and releases Simeon from prison as well. Joseph invites then invites his brothers for a dinner at his home. He then plants his silver goblet, which possesses magic powers into Benjamin’s sack. When the men set out for their home the next morning, they are searched and arrested once the goblet is found in Benjamin’s bag. Joseph offers to free all of the brothers, and keep Benjamin as a slave.

In the Chanukah spirit I have a very special (and of course delicious) recipe to share. I’m not stealing Yasmine’s job-don’t worry, but this week’s recipe is a scrumptious desert. I’m sure we have all devoured an alarming amount of latkes and sufganiyot, at this point and so I figured I would share with you guys a fun twist on our favorite jelly donuts.

These donuts in cardamom syrup are absolutely delicious, and are a nod to Sephardic Jewish tradition. Cardamom being one of my favorite spices I just could not resist!

Shabbat Shalom and a very happy Chanukah to all!

1. 1 3/4 cups warm water, plus 1 cup water

2. 2 envelopes active dry yeast

3. 3 3/4 cups all-purpose flour, sifted

4. 2 cups plus 2 tablespoons sugar

5. 3/4 teaspoon salt 6. 1 cup sliced almonds

7. 2 tablespoons fresh lemon juice

8. 2 teaspoons ground cardamom

9. 1 teaspoon rose water

10. Vegetable oil, for frying

1. In a large bowl, combine the 1 3/4 cups of warm water with the yeast and let stand for 5 minutes. Using a wooden spoon, stir in the flour, 2 tablespoons of the sugar and the salt. Turn the dough out onto a lightly floured work surface. Knead lightly until the dough is silky. Oil a medium bowl and add the dough. Cover with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours. Punch down the dough, then let it rise again for another 30 minutes.

2. Meanwhile, preheat the oven to 350°. Spread the almonds in a pie plate and bake for 10 minutes. In a medium saucepan, combine the remaining 2 cups of sugar and 1 cup of water with the lemon juice and cardamom and simmer over moderate heat until reduced by half; strain. Let cool slightly, then stir in the rose water.

3. In a large saucepan, heat the vegetable oil to 325°. Meanwhile, divide the dough into quarters. Cut each quarter into 10 pieces. Using wet hands, shape into balls and poke a hole in the center of each. Carefully add the doughnuts to the hot oil in batches and fry until browned, about 1 minute per side. Drain on paper towels.

4. Dip 1 side of each doughnut in the syrup and sprinkle with the almonds; serve.