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June 11, 2025 in Food Tourah
Parshat Beha’alotekha – 36 parshiot down, only 18 more to go!
Beha’alotekha (“When You Raise”) is chock full of details – we’ll highlight just a few of the main themes. It opens with G-d instructing Moses to have Aaron light the seven lamps of the menorah in the Tabernacle. The parsha then outlines how to prepare the Levites for their sacred service. There is also discussion of the observance of a second Passover (Pesach Sheni), intended for those who were unable to offer the Passover sacrifice at its appointed time.
When the Tabernacle is assembled, a cloud settles over it by day, appearing as fire at night. The Israelites stayed encamped as long as the cloud remained, and when it lifted, they would continue onward, following the cloud to their next resting place. During their long journey, the Israelites begin to complain. They cry out for meat and speak longingly about the foods they ate in Egypt: fish, melons, cucumbers, onions, leeks, and garlic.Moses, overwhelmed by the burden of leadership, expresses his frustration to G-d, asking, “Did I produce all these people, did I engender them, that You should say to me, ‘Carry them in your bosom as a caregiver carries an infant,’…” (Numbers 11:12) In response, G-d tells Moses to gather seventy elders who will receive a portion of Moses’ spirit and help carry the load.
Beha’alotekha gave us so many kitchen inspirations! Let’s start with these fluffy and delicious Olive Oil Popovers, which bring to mind two key images from the parsha: the oil in the lamps of the menorah and the cloud that signaled when it was time for the Israelites to continue their journey. If you do make these, please send pictures! Serve them alongside Crispy Matzo Lemon Chicken (almond milk would make the popovers parve!), inspired by the Pesach Sheni. We’re not saying we’d want another week of Passover, but we’d be happy to make an exception for this dish. Or you can skip the almond milk if you make Mina de Espinaca – because apparently Pesach Sheni has us considering labor intensive matzo dishes all over again🤣
If we’d read ahead, we might have saved last week’s Cantaloupe Soup for this moment, but instead we will focus on another longed-for ingredient: leeks. Turkish-Style Braised Leeks are hearty to stand on their own or make a great side dish!
For dessert we found a couple inspirations. First, this simple Pudding in a Cloud (how could we not?) was an obvious choice – scrumptiously easy to make, too. And finally, this Gluten Free Tart with Vanilla Cream might be our most imaginative leap yet: the crisp crust below supporting the light and airy fruit topped cream brings to mind Moses’ burden of leadership, lightened by the support of the seventy elders. Yes, it’s a stretch…but we hope you will indulge us and enjoy this decadent summer dessert!
B’tayavon and Shabbat Shalom, Alison (Baraf) & Sarah (Roark)
To read past installments of Food Tourah – Click Here.
For a more in-depth look at this week’s parsha, visit Sefaria.com.
