Parsha Inspired Menus - Yitro

Several years ago I created a class on the waves of aliyah to Israel. I've had the chance to teach it several times and one part I always enjoy is discussing the amazing nature of the "ingathering" of Jews from all over the world to Israel. Some had an easier road getting there than others (thought A LOT of olim had hard roads.) As Israel got stronger, the country was able to help bring people to Israel. I LOVE that these operations were given names that referenced Torah, including one that used a phrase found in this week's Torah portion. As Moshe and God prepare for the Revelation

at Har Sinai, God says "You saw what I did to Egypt; and [how] I carried you on wings of eagles, and brought you to Me." The phrase On Wings of Eagles is the name of the operation that brought close to 50,000 Yeminite Jews from Yemin. The history of Jews in Yemen was not always easy, but it got worse once the the United Nations Partition Plan for Palestine was announced in 1947. There were anti-Jewish riots, murder, and destruction. Combining this increased anti-Jewish sentiment with a religious devotion and lack of economic opportunity in Yemen, there was a strong desire to leave. With much planning, effort, and support, Israel absorbed around 50,000 of Yemen's 55,000 Jews in a short time period. It's worth noting that Yemen is not the only Muslim

country where Jews fled persecution and change in behavior of their "hosts" post-1947. In so many discussions about the rights of refugees, this group is not given its due. I want to celebrate this On Wings of Eagles operation with a tradition Yeminite dish. See the recipe below.

I feel like we can't do the #parshainspiredmenus for Yitro without doing *something* for the 10 Commandments. There was a note that caught my attention this week in the Etz Chayim chumash. It's about the 3rd commandment. One that's often translated as "You shall not take the name of the Lord your God in vain; for the Lord will not hold him guiltless that takes his name in vain." A more direct translation is "You are not to take up the name of YHWH your God for emptiness, for YHWH will not clear anyone who takes up his name for emptiness." As a child, I thought of this commandment as to why I should say "Oh my God!" as a general expression of excitment. I know now that it's also a reason why were are careful not to say a bracha unnecessarily (bracha l'vatala), so we don't say "Baruch atah..." unless there's a real reason to say the blessing. But also, this is the commandment that makes people careful about what they do with any writing that has God's name on it. And many people take that idea to not only include God's name in Hebrew, but also the word God in English. You might see it written with a dash. Or, as this commandent is written on the Chabad website, where both Lord and God are written with a dash, "You shall not take the name of the L‑rd your G‑d in vain; for the L‑rd will not hold him guiltless that takes His name in vain." taking this to the extreme care of a webpage that won't be

crumpled or thrown out in the same way as a paper. As you can see, I'm a little less careful about that because I never really thought of G-O-D as God's real name. The Etz Chayim note for Halacha HaMaaseh (laws of what we do) said something similar, but it's an interesting question as to where this care with God's name should begin and end...I leave that you to discuss at your Shabbat table and to get that discussion going, how about some with a Dash or Mrs. Dash seasoning? I am going to make this side dish of Butternut Squash and Chickpeas with Dash Seasoning (minus the feta).

Shabbat Shalom & B'Tayavon!

Yemeni Hawaij Baked Chicken & Rice

Serves 6

Ingredients

Chicken

• 8–10 bone-in, skin-on chicken thighs or legs

• 2 tbsp olive oil

• 1½ tsp kosher salt

• 1 tsp black pepper

• 2 tsp turmeric

Hawaij spice blend (or substitute 2½–3 tbsp store-bought)

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tsp cardamom

• 1 tsp turmeric

• ½ tsp cinnamon

• ½ tsp cloves or allspice

• ½ tsp black pepper

Rice

• 2 cups basmati rice, rinsed very well

• 1 large onion, thinly sliced

• 4 cloves garlic, sliced

• 1 tomato, grated or finely chopped (optional but traditional)

• 3½–4 cups chicken broth (hot)

• 2 tbsp olive oil

• 1 tsp salt

Optional additions (very Yemeni)

• handful raisins or chopped dates

• sliced carrots

• toasted almonds or pine nuts

• fresh cilantro or parsley

• lemon wedges or zhug (green Yemenite hot sauce)

Instructions

1. Marinate chicken - Mix oil, salt, pepper, turmeric, and 2 tbsp of the hawaij blend. Rub all over chicken and let sit 20–30 minutes (or longer if you have time).

2. Build the rice base - In an oven safe 9x13 pan or Dutch oven, mix rinsed rice, onions, garlic, tomato, remaining hawaij, olive oil, salt, broth. Stir once to distribute evenly.

3. Add chicken - Nestle chicken pieces on top of the rice (skin up). Keep them sitting above the liquid. If using raisins/carrots, scatter them around now.

4. Bake - Cover tightly with foil or lid. Bake at 375°F (190°C) for 45 minutes covered.

Then uncover and raise heat to 425°F. Bake 15–20 more minutes until chicken skin browns and liquid is absorbed.

5. Rest - Let sit 10 minutes covered so rice finishes steaming. Fluff rice gently with a fork.

6. Finish - Top with any/all of the following: toasted nuts, herbs, squeeze of lemon, zhug if you like heat