Home > News > Food Tourah: Beha’alotekha
June 11, 2025 in Food Tourah
Because life so often happens around food, we’re spending the year exploring the weekly parshiot and finding connections to each week’s Shabbat menu. 36 parshiot down, 18 more to go!
Beha’alotekha (“When You Raise”) is chock full of details – we will highlight some of the main points. 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. The parsha also recounts 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 begin their journey again, 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.
Where to begin? 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! Alongside the popovers (almond milk would make these parve!), consider this Crispy Matzo Lemon Chicken, 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.
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 enough to be a meal on their own or make a great side dish! And finally, this Passover friendly Gluten Free Tart with Vanilla Cream might be the most unexpected tie-in: 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 70 elders. Yes, it’s a stretch…but we hope you will indulge us and enjoy this decadent delight. It’s the perfect 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.
