Soulfood for Shavuot

Shavuot is one of the rare Jewish holidays that really specifies a dairy meal.

READ: Why Do We Eat Cheesecake on Shavuot?

Some say its because the Torah came with the promise of a land of “chalav u’d’vash,” a land of milk and honey. Some say it’s because this is the time of the year when cows, goats and sheep give lots of milk. Some say its because the Israelites didn’t fully know the laws of kashrut (keeping kosher). Whatever your explanation, for Jews of different backgrounds, Shavuot means cheesecake, blintzes, burekas, and pasta dishes made with soft cheeses. Why all the carbs?  In ancient Israel, Shavuot was the time of the wheat harvest!

READ: The Agricultural Roots of Shavuot

One of the things I like to emphasize about my KosherSoul side is that both the Jewish and African diasporas have been absorbed and have absorbed all of the places we have been. Where have we been? Every corner of the earth. Inasmuch as other peoples have contributed to our cultures, to be both Black and Jewish means that I have incredible freedom in creating my holiday recipes. It also means we have the opportunity to make new meanings and draw people’s attention to different aspects of our heritage. Furthermore, our food speaks to all the peoples who have been a part of it’s path….it is an invitation to see our mutual tradition as larger than the boxes of Black or Jewish, color, ethnicity or faith; this is an opportunity to see where we have been as a human family, and the glowing possibilities of where we can go, with peace and mutual understanding. Food is no small thing – it is a scripture of its own.

Kosher/Soul Shavuot food ideas:

For more Shavuot recipes, click here or visit MyJewishLearning’s lively food blog, The Nosher!

Watermelon and Feta Salad– Simple Math—Take 6 cups of cubed, seeded watermelon, 6 ounces of crumbled feta cheese, a 1/3 cup of minced red onion, 2 tablespoons of flat leaf parsley and a tablespoon of minced chives, and 2 tablespoons of thinly sliced mint (chiffonade), throw in some chopped preserved lemon–2-3 tablespoons, and throw in a 1/2 cup of extra virgin olive oil, 1/4 cup of champagne or white wine or chive vinegar (search here on Afroculinaria) and kosher salt and coarse black pepper.  What the heck, throw in a pinch of red pepper while you are at it.

Mango Chai Syrup— for your cheesecake, blintzes and ice cream

4 cups chopped ripe mango

3/4 cup superfine sugar

1/2 cup water (you can also substitute a thin, light, organic juice of your choice)

A small cheesecloth bag with chai spices: a small stick of cinnamon, a few whole cloves, dried allspice berries, a cardamom pod and a small piece of ginger.

Pulse mangoes in a blender until liquified. Bring mango pap, sugar, and water to a boil in a heavy medium saucepan, stirring until sugar is dissolved. Reduce heat and simmer on a steady low temperature,  covered, stirring occasionally, until mangoes are very soft, about 45 minutes. Add a cheesecloth with the spices and allow to steep for about 15 minutes.  Strain the syrup using  a fine-mesh sieve into a bowl, softly pushing the pulp against the mesh.  Save the separated solids for blintzes.  Cool, then chill until ready to drizzle over your cheesecake, blintzes or ice cream.

Collard Green Lasagna —Hey just substitute thinly sliced collards for spinach in your favorite veggie lasagna recipe.  That thrills here–just a fun, Southern, soulful substitution.  Spice up those greens with red pepper and “tobacco” style caramelized onions and please only use ricotta….I know my Black folks out there will reach for the cottage cheese, but try it with ricotta – yes it’s rich but Lord is it tasty….and more authentic.

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