We plan to be in our sukkah, something like the one in the photo. Our’s is about twice the size. We set it up in the parking lot. However, it is not yet ready as the storeroom key is changed. We have less than 24 hours to get it ready for Sunday night. It is close to midnight and my grand-sons are out and about buying Lulav and Esrog. Tomorrow is another day.September 28th 2015; 2 Sukkot prepared last week.
I met this group of visitors who are here for the Pentacostal Holiday. They hail from Papua New Guinea which is an Oceanian country that occupies the eastern half of the island of New Guinea and its offshore islands in Melanesia, a region of the southwestern Pacific Ocean north of Australia. Its capital, located along its southeastern coast, is Port Moresby. The western half of New Guinea forms the Indonesian provinces of Papua and West Papua. I studied Papuan tribes in my Anthropology courses in College.
Papua New Guinea is one of the most culturally diverse countries in the world; 848 languages are listed for the country, of which 12 have no known living speakers. Most of the population of over 7 million people live in small communities. Look at this: A country with about as many people as Israel. Not a rich country. These folks saved to be in Israel for Sukot. May Hashem Bless them.
During the week of Sukkot, when the Temple stood in Jerusalem, 70 oxen were sacrificed. The rabbis taught that these 70 oxen represent the original 70 nations of the world. The priests offered sin offerings for the nations, invoking a desire for universal atonement, peace and harmony. Sukkot, therefore, is actually a truly universal holiday. The holiday, however, does not end abruptly since G-d commanded that an eighth day be added which will also be Yom Tov, a festival day, specifically for the Jewish people. This holiday, known as Sh’mini Atzeret, the Gathering of the Eighth, is seen as the holiday which demonstrates G-d’s especial love for the Jewish people – comparable to a host asking his/her best friend to stay after everyone else has left, in order to share a private moment.
Tens of thousands of Israelis and Christian believers from around the world participate in the annual Jerusalem March, a festive parade that takes place in the middle of the week-long Sukkot holiday (the Feast of Tabernacles). There are three routes to choose from – 15 km, 9 km and 5 km long – two of which begin just outside of Jerusalem, so that participants can join the walk that fits their fitness level.
The most popular route is the festive march which is perfect for families. As opposed to the more lengthy walks, it begins in the afternoon and participants include representative groups from different countries and organizations, dance ensembles, street artists, marching bands, IDF soldiers and others.
The Jerusalem March has evolved since its founding in 1955 when it was a four day march around the time of Passover that was attended by a small number of IDF soldiers and a few dozen local civilians.
Following the founding of the Christian Embassy in Jerusalem in 1980, Christian believers began joining the march and over time it has become tradition for thousands of Christians from around the world to participate while holding banners showing their love for the Jewish people and the State of Israel, wishing locals a happy holiday and giving bystanders little trinkets, such as flags from their home countries, and candies.
Today the march continues to grow and many go out to the streets as spectators – the sounds, colors and interactions promise a heart-warming and fun experience.
These were the routes in 2014 – they are subject to change for 2015.
Begins: 7:00-9:00 am
Level of difficulty: high
Length: 15 km
Route: Sataf – Mount Eitan – Shorek River – Beit Zayit – Ein Karem – Mount Herzl – Beit Hakerem – Sacher Park
Begins: 7:30-9:30 am
Level of difficulty: medium
Length: 9 km
Route: Moza – Jerusalem Park – Beit Zayit – Ein Karem – Mount Herzl – Beit Hakerem – Sacher Park
Begins: 8:00-10:00 am
Level of difficulty: easy, for families
Length: 5 km
Route: Armon Hanatziv – Tayelet Armon Hanatziv – Hashalom Forest – Abu Tor – Bak’a – First Station – Yemin Moshe – Talbiyeh – Rechavia – Sacher Park
Taking positions at 2:30 pm, beginning at 3:30 pm
Level of difficulty: easy
Route: Hillel Street, King David Street, ending at the First Station
A festive happening at Sacher Park
Join the festivities that take place at Sacher Park (Gan Saker) throughout the day. This happening is intended for families, march participants and Jerusalem residents.
This is a free event and it includes shows, artists, a fair children’s activities and more.
When: October 1, 2015
Where: Three routes around and inside Jerusalem, one route through the city center, Sacher Park
Participation price: 30 ILS per person to participate in the march (subject to change); ( The city should make a few bucks as thousands participate); the happening at Sacher Park is free
More information: +972-2-531-4600, local call: 106
Groups must sign up in advance. Individuals sign up and pay at the start line.
Date: October 1, 2015 to October 1, 2015
Time: 07:00 to 18:30
Post 28 Tacos VS Burritos. Where do you stand on this important issue?
Burritos and tacos are both elements in Mexican cuisine which involve fillings rolled up in a flatbread wrapper, but there are a few key differences which distinguish these dishes from each other. The most fundamental difference is that burritos are typically much larger than tacos, with a single burrito comprising a whole meal, while several tacos might be necessary for a diner to feel full.
Tacos are an ancient food. The history of Mesoamerican cuisine has included some form of the taco for centuries. Traditional tacos are made with warmed corn tortillas around the size of a hand, folded or wrapped around a simple filling, and sometimes garnished with salsa, sour cream, or other sauces. Most tacos have a single element in their filling, such as carne asada orpulled pork. Some cooks also made tacos in hard shells, which were historically made with stale tortillas.
The burrito, on the other hand, is a relatively recent invention. The development of the burrito is usually credited to an enterprising 20th century merchant who wanted to sell plates of rice and beans without having to provide plates. He stumbled upon the idea of wrapping ingredients in an oversized wrapper made from a wheat tortilla, with the wrapper standing in as the plate and insulating the ingredients. Reflecting these origins, burritos are usually tightly wrapped to form a parcel, rather than simply folded or rolled, as with tacos.
Burrito Wrapper: made from flour or corn holds Salsa, sour cream sauce, onions, cilantro the Purpose is a Full meal
Tortillas : made from Flour or Corn holds refried beans, meat or vegetables. Cheese is often added, especially in the U.S. Light snack
- The wrap: A taco is smaller and trimmer in size, and will have a soft corn tortilla for the wrap. The burrito on the other hand is much thicker and larger; therefore a corn tortilla will not serve the purpose. Corn tortillas are soft and tender and are liable to crack due to chunky double fillings. Thick flour made tortillas are used for burrito wraps instead. They are also often flavoured, like tomato, spinach etc. The tortillas in a burrito are often so large that they almost substitute for a plate.
- The Filling: The filling of both the taco and the burrito are essentially different. Firstly the quantity of stuff that is wrapped differs. The taco is essentially a single filling item making it a truly light snack to munch on. The Burrito is a whole meal supplement and provides huge double fillings massy enough to completely fill up the large wheat tortilla. The ingredients of the filling are also essentially different. The taco generally has some kind of a meat filling, wrapped up in a warm corn tortilla. There could be pulled pork, or chicken or anything else, but it’s essentially only one kind of meat. The burrito on the other hand offers a healthy mix; there can be rice, beans, meat, vegetables, cheese, all wrapped up in a huge flour tortilla.
- The Garnishing: The taco is often garnished with onions, cilantro, salsa, sour cream and other sauces. The burrito has no such apparent garnishing.
Though, both the taco and the burrito are similar in the way they are assembled (fillings wrapped in tortillas), the differences are too many for any confusion to arise. You can never mistake one for the other.
I don’t use either; I use
1.Lavash Armenian flat bread: Soft, thin, dough is rolled out flat, flexible when fresh, easier to use for wrap sandwiches, dries fast and grows brittle and hard, for long storage.
2.Yuvka, Turkish flatbread: Thin, round, unleavened, similar to lavash, about 18 inches (40–50 cm) wide, usually made of wheat flour, water, table salt, has low moisture content, depending on how low this is, a long shelf life.
Lavash Cracker Bread-Great bread for the Sukot holiday: It is great at room temperature as challah and other breads taste better warmed up. Love to serve them with spreads fish and dips that can be prepared in advance.
“This is identical to the cracker bread sold at delis in large grocery stores that costs six dollars for three big rounds. You can make it for pennies! I fell it love with it as an appetizer with Harvarti cheese melted on it but with the price of the cheese and lavash we didn’t have it much. Make sure you roll the dough VERY thin, almost see-through.”
- 1 cup lukewarm water
- 1/4 cup whole wheat flour
- 1 (.25 ounce) envelope active dry yeast
- 1 teaspoon salt
- 3 cups all-purpose flour
- In a large bowl, stir together the water, whole wheat flour, and yeast until moistened. Mix in the salt and 1 cup of all-purpose flour. Gradually mix in the rest of the flour using a mixer with a dough hook attachment or wooden spoon.
- When the dough comes together, knead in your mixer or on a floured surface for 8 to 10 minutes to make an elastic ball. Add more flour or water if needed to keep dough from getting sticky or too stiff. Pour a little bit of oil in the bowl and turn the dough to coat. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough and divide into 30 pieces about the size of small walnuts. Rolling the dough into a long log helps to divide it evenly. Roll each piece into a ball and cover with a damp kitchen towel for 30 minutes to rest.
- Preheat the oven to 500 degrees F (260 degrees C). Place a baking sheet on the center rack of the oven so it can preheat at the same time. Do not grease.
- Roll each ball into a circle about 8 inches across. The dough should be paper thin, almost translucent. If they are too thick, they will bubble up like pita breads.
- Pull out the oven shelf and place as many crackers on your baking sheet as you can fit, 2 or 3. Close the oven and bake for about 3 minutes. The crackers should be lightly browned on the top with small bubbles. You may have to adjust your thickness for the next batch.