Song Oh Chanukah

Oh Chanukah



Oh Chanukah, Oh Chanukah, come light the Menorah,
Let's have a party, we'll all dance the hora.
Gather round the table, we'll give you a treat.
S'vivon to play with, Latkes to eat.
And while we are playing,
The candles are burning low.
One for each night, they shed a sweet light,
To remind us of days long ago;
One for each night, they shed a sweet light,
To remind us of days long ago.





History of Chanukah

In their early history, the Jewish people were nomadic. They had no land of their own until the 12th century B. C. Once established in Judea, they had no strong ties to the land itself. For centuries, the land was conquered and reconquered by various forces. Many of these forces, including those of Alexander the Great, understood the importance of religion to the Jewish people. They did not make the Jews convert to their new religions.

After Alexander passed away, the land was divided into Syria and Egpyt. Many wealthy Jews assimilated into the Greek culture, while quietly retaining their traditional ways at home. Other conservative Jews refused to assimiliate, and continued to keep both the Sabbath and the Laws of the Torah.

The fourth king of Syria, Antiochus Epiphanes, forced the assimilation of the Jews. Attempts at negotiation and moderate assimilation were not enough for Antiochus. New laws were implemented and some Jews again decided to assimilate into the culture. The more conservative Jews refused to accept the rule of Antiochus.

At this time, rumors spread that Antiochus had been killed fighting a foreign war. The conservative Jews rose up and marched on Jerusalem. They wished to take control of the city and remove the laws of assimilation. The rumor proved false, and Antiochus instigated the slaughter of more than 10,000 Jews. In addition, Antiochus ordered the plunder of the Temple at Jerusalem. The sacred altar, furniture, and traditional seven-branched menorah were removed.

Soon after, Antiochus outlawed the celebration of the Sabbath and services in the Temple. The Laws of the Torah were declared invalid. Antiochus ordered his forces to build altars to the Greek gods in every town. Every Jew was forced to worship at the altar in front of the soldiers to prove their conversion. Many, wishing to achieve peace, gave in to these demands. Others again refused to accept the Greek religion. Many were killed for their beliefs.

In the village of Modin, an elderly priest named Matthias adheared to the traditional beliefs. When the soldiers built the altar to the Greek gods in Modin, Matthias and his sons refused to worship. The soldiers offered them riches if they would be an example to the rest of the town. They refused, and threatened all Jews who would worship the Greek gods. A fierce battle followed, which Matthias and his followers won. Matthias, his sons, and other devout Jews fled to the safety of the mountains, hoping to disappear and live in peace.

Across Judea, stories were told of the revolt in Modin. Many went to the mountains to join with Matthias. One Jewish Law prohibited fighting on the Sabbath. Antioch and his soldiers learned to attack on this holy day. Matthias reviewed the laws and devised a new rule. Jews could defend themselves on the day of the Sabbath, but could still not attack. This was necessary to combat Antioch and his soldiers. Old and weakened by the battle, Matthias died, leaving his son Judah in control of their growing army.

Judah had a strong knowledge of the mountains and surrounding countryside. He and his forces, named the Maccabees, learned to attack the army using the geography of the land to assist them. At first, their victories were small, but slowly their importance and strength increased. This war was being fought not for land or riches, but for the right to believe and worship as they chose.

The final battle between the Maccabees and the forces of Antioch occured on the plain of Emmaus. Antiochus had called in his greatest general, Lysias, to defeat the Maccabees. They planned a surprise night attack. Judah was unaware that the rival forces had split in half. The Maccabees attacked the halved army before dawn. Their own surprise attack was successful. Upon seeing their destroyed camp, the other half of the Syrian army retreated. At the end of the day, the Jewish fighters prevailed. Various battles followed until Antiochus died in 164 B.C.

Once Antiochus died, Judah lead his forces into Jerusalem and purified the Temple. Ruined stones, icons, and the old altar were removed. The soldiers had defiled all but one contained of oil for the menorah. A new altar and table were built, and a new seven-branched menorah was placed in the Temple. The Temple was rededicated on the 25th day in the month of Kislev. As there was only one contained of oil, the celebrants felt the festival could last only one day. Miraculously, the lights of the menorah burned for eight days.

To this day, Jews follow Judah's decree to celebrate the rededication each year. The special Hanukkah menorah has eight branches, plus one for the shammash (servant) candle, tocommemorate the original eight day Hanukkah celebration. The word Hanukkah is translated as DEDICATION.

(This seasonal information was researched and compiled by Mary B. McCarthy in 1995, while on the staff of the Boulder Public Library. Files may be used freely, providing that the author and the Boulder Public Library, are credited.)



Chanukah: Basic Concepts And Laws
by Chaim Coffman

What is Chanukah?

The Talmud tells us that beginning with the 25th of Kislev, eight days of Chanukah are observed, during which no eulogies are delivered, nor is fasting permitted. For when the Greeks entered the Sanctuary, they defiled all the oils, and when the Hasmoneans (the Maccabees) defeated them, they searched and found only one remaining jar of oil with the seal of the Kohen Gadol (the High Priest). Although it contained only enough oil to burn for one day, a miracle occurred, and the oil burned eight days. A year later the Rabbis designated these days as Yomim Tovim (Holidays) on which praise and thanksgiving were to be said. (Tractate Shabbat 21)

The Greek's Harsh Decrees:

During the Second Temple period, the Greek kings outlawed the Jewish religion, forbade them to engage in the study of Torah and the practice of mitzvot, and ravaged and defiled all that had been ritually pure. The Hasmoneans were finally able to subdue the enemy, whereby they designated a king to rule over Israel which lasted for more than 200 years. The Sages of that generation therefore decreed, that the eight days beginning with the 25th of Kislev should be days of rejoicing; that Hallel (praise) be recited and that lights be lit in the entrance to their homes each of the eight nights, in order to publicize the miracle. These days were called Chanukah, that is to say Chanu Kaf-Hay (they rested on the 25th), for on the 25th, they rested from their enemies. The above expression of the Talmud: "They made it a Yom Tov for praise and thanksgiving" refers to the literal recitation of Hallel (praise) and therefore, the complete Hallel is said during schararit (morning prayers) all eight days of Chanukah. The term "thanksgiving" refers to al hanisim, which is included in each shmoneh esreh (silent meditation, amidah) during these days as well, as well as in birkat hamazon (grace after meals).

What may one use to light the Chanukah candles?

The preferred way to perform the mitzvah is to light the Chanukah menorah with pure olive oil and cotton wicks, since their light is pure and it causes us to remember the light of the Menorah which was lit with olive oil. All other oils and wicks are permissible if their light is pure and does not flicker. One may also use candles made of wax. One must be careful and make sure the lights stay lit for about a half an hour or as long as people coming home from the marketplace would be able to see them. If one is using wax candles specifically, it is a good idea to put them in the freezer before use since it lengthens their burning time. The menorah itself should be pretty and can be made of metal or glass. An earthenware holder is permissible but may only be used once while it is still new. After one usage it becomes unclean and may not be used for the next night. A wick which was used one night may be used on succeeding nights as well. The same is true of the remaining oil or of the remainder of wax candles. If one is lighting with oil, one way to save on the mess and expense of using many cotton wicks is to pull the part of the wick that is black up from the holder and continue to use the rest of the wick and continue this for many succeeding nights until the wick becomes very small.

One must also be careful with the menorah that one chooses. There are many menorah's on the market that although aesthetically beautiful, are not permitted to be used. For example, the eight candles of the menorah must be in a straight line with the shamash a little bit above them. Any menorah which is fancily shaped in a circle or square... is not permitted to be used since the candles must be in a straight line and none may be higher or lower than the others. There must also be enough space between one candle and another so that the flames of each are not intermingled.

How does one light the lights?

On the first night of Chanukah, one light is lit and on each successive night another light is added until the eighth night when all the lights are lit. When one lights on the first night, one lights the one on the extreme right. The following night he adds the one immediately to the left and kindles it first. He then turns to the right and kindles the light of the previous night. He follows the same procedure each night always adding from right to left but always lighting from left to right. The reason for this procedure is that the additional light recalls the greatness and growth of the miracle.

On the first night of Chanukah, three blessings are recited before the lights are kindled:(1) "Baruch ata Hashem, Elokenu melech ha'olam, asher kidshanu b'mitzvotav v'tzivanu l'hadlik ner shel Chanukah." (Blessed are You, L-rd our G-d, King of the Universe, Who has sanctified us with His commandments and has commanded us to light the Chanukah lights.) (2) "Baruch ata Hashem, Elokenu melech ha'olam, she'asah nisim la'avotenu, bayamim hahem bazeman hazeh." (Blessed are You, L-rd our G-d, King of the Universe, Who has doen miracles for our fathers in days gone by, at this time.) (3) "Baruch ata Hashem, Elokenu melech ha'olam, shehecheyanu, vekiyemanu vehigi'anu lazeman hazeh." (Blessed are You, L-rd our G-d, King of the Universe, Who has given us life, and has sustained us, and has brought us to this time.) After one makes these three blessings, he kindles the light. On the remaining nights, one only recites the first two blessings and does not say "shecheyanu." If one was prevented from lighting the candles on the first night or forgot to say shecheyanu, he may say it the next time he kindles the lights.

There is also a custom of using an extra candle, the shamash to light the other candles. The shamash may only be used for lighting the other candles and one may derive benefit from its light. The Chanukah lights themselves, however, may not be used for any other purpose while they are burning for the purpose of the mitzvah. One should preferably have other lights on in the house in order that one does not run into this problem.

After the first light is kindled, "hanerot halalu" is said and the rest of the lights can now be lit. After the lights have been kindled, Chanukah songs are sung and foods containing oil, such as jelly donuts are eaten. Every custom according to the place in which one lives!



Recipes of Chanukah

Potato Pancakes..."Latkes"

Servings: 10 pieces
Preparation Time :0:45

Ingredients

  • 3 medium potatoes, peeled (18 oz unpeeled)
  • 1 medium onions, peeled (4 oz)
  • 1 clove garlic small
  • 2 eggs large

  • 2 tbl parsley chopped
  • 1 tbl chicken fat melted -- optional
  • 1/2 cup matzo meal, medium
  • salt and pepper to taste
  • oil to fry

Preparation

  1. Peel and grate the potatoes, onion and garlic. I chop the potatoes with the onion and garlic and grate in a blender. This quantity will give 2 batches in a blender, do one fine and one coarse. Fill the blender 1/2 full of water, grate half the potatoes and onions, strain dry, but save the drained water to use in the blender for the second batch. Press the grated potato and onion to get out as much water as you can. Or you can, as my grandmother did, use a hand grater. If you do, watch your fingers.

  2. Add the eggs and beat in till well blended.

  3. Add the chopped parsley. If you are planning to serve the potato pancakes with a pot roast or such, add a tablespoon of melted chicken fat for flavor. (The combination of garlic, parsley and chicken fat is a great flavor enhancer.) You can taste the raw mixture (I do, but you may not care for it) or just add a teaspoon or two of salt and a pinch of black pepper, and then taste the sample pancake.

  4. Add enough matzo meal to bind. The mixture should hold its shape in a spoon when tapped against the side of the bowl.

  5. Fry a small sample pancake in 1/4 inch of 375-400 degree F oil. Peanut oil tastes especially good to me for this. When one side is done, flip it over, using a slotted spatula and a fork. When both sides are crisp and brown remove it to a tray with absorbent paper towels. Adjust the seasoning based on the sample. Fry subsequent pancakes lighter than you want them to be served. You can do the whole batch (makes 10 pieces medium size) and then finish them all at once at serving time. They can also be finished in a hot oven or a deep fryer. Be sure to blot them well. These can be done ahead, and held for a few hours, unrefrigerated, and served in the evening as part of the dinner meal, or as a Hanukkah treat.

These make nice hors d'oeuvres when made in tablespoon size.

Serve with apple sauce and/or sourcream.

At Hanukkah, it is the custom to serve things fried in oil, and dairy foods, especially cheese, as a remembrance.

Cheese Latkes Judith

Serving Size: About 15 Silver Dollar size
Preparation Time :0:40

Ingredients

  • 1 potato Idaho small, boiled (3 -4 oz) peeled
  • 1 tbl butter
  • 1/2 lb farmer cheese
  • 2 tbl flour
  • 2 egg yolks large
    (see note for sweet version)

  • 2 egg whites large
  • 1/4 tsp cream of tartar or salt
  • 1/2 tsp salt (up to 1 tsp for taste)
  • 1/4 tsp pepper white
  • butter to fry
  • coarse salt in a dish
  • sour cream li>Sweet Wine of your choice
  • Grape Juice for the children.

Preparation

  1. In a 2 quart bowl with a flat bottom mash the hot peeled boiled potato and butter, using a hand masher. Add the farmer cheese and mash some more until uniform. Then add egg yolks and mix smooth. (When you separate the eggs, put the egg whites into a bowl large enough to beat them in. Be sure the bowl and beater are free of any grease, as it would spoil the whites for beating.) I add the yolks at this point so as to allow the cheese to cool the potato. (If you are making the sweet version, add the sugar, cinnamon and vanilla along with the flour.) Add the flour and mix smooth and uniform.

  2. Beat the egg whites to soft peaks, add the cream of tartar or salt, and continue beating till medium peaks.

  3. Stir 1/3 of the egg whites into the cheese mixture to soften it. Then fold the remaining egg whites into the cheese mixture.

This should give you a mixture that is firm enough to fry. Set a non stick electric frying pan to 325 F or use a low to medium flame. Add a tablespoon of butter to the pan, let it melt and cover the bottom of the pan. Drop rounded tablespoons of the batter onto the pan, using 2 tablespoons, one to lift and one to push off the dough. . It will be like a soft cookie dough that holds it shape when dropped. Let the bottom fry without touching the pancake or trying to flatten it. Take your time. When a nice skin has developed on one side, turn it over gently using a spatula and a fork, and gently pat down the top of the pancake to spread it a little. These should be the size of a silver dollar pancake (3/8" x 2"). Fry on both sides in butter. Use the first pancake as a test for seasoning. They are somewhat bland, so I suggest that you see the following note. They are also very tender, and a trifle hard to handle compared to flour or potato pancakes, but you will catch right on.

Note: Sweet version.
You can also make these sweet. Add 1-2 tbs sugar and a few drops of vanilla extract, and a shake or two of cinnamon after the yolks. It ruins the Judith story, but the kids will like them better.

Note: Farmer Cheese.
Farmer Cheese is a dry loaf of curds. It is dry enough to pick up in the hands, much dryer than cottage cheese. Often it is in the Deli Section instead of the Dairy Case. If you put regular (not creamed) cottage cheese in a strainer you can get some of the liquid out by pressing gently. If the mix turns out too loose, bind it with a little more flour or dry baby rice cereal.

Suggested Wine: Pink Zinfandel

Notes: This is an old Polish Recipe I adapted for Hanukkah. The widow Judith fed the Assyrian General cheese pancakes, that were salty, which made him drink wine, He fell asleep and she killed him, either by cutting off his head or by a stake through the heart. (Stories vary wildly, but that's the way I tell it.) This saved the Jews from certain death at the hands of the Assyrian Army. In any event, pancakes and dairy dishes are traditional at Hanukkah, and I serve some symbolic salt in a dish with the pancakes, along with sweet wine (grape juice in a wine carafe for the children). Actually these pancakes are on the bland side, and a little salt wakes them up.

Apple Sauce

Yield 2 qts
Preparation Time :1:00

Ingredients

  • 2 cups water
  • 6 lb apples quartered
  • 1/2 each lemon
  • 1 dash cinnamon -- to taste
  • 3/4 cup sugar -- to taste

Preparation

  1. In a large heavy pot that has a cover, put the water. Add the quartered apples, unpeeled and uncored. Add the lemon juice if the apples are bland.

  2. On a high flame, cook covered until the apples are soft. Remove cover and let some water cook away,

  3. Using a Foley food mill, or a colander, press the cooked apples through to separate the puree from the skins and seeds.

  4. Heat the puree, and season with cinnamon and sugar as needed.

If you like chunky applesauce, cook the peels and cores and puree them, and add to the cooked chunks. Never throw away the peels and cores as they supply pectin to give the cold sauce a good consistency.

Notes: I like to use a mix of apples, and I have my fruitstore save culls for me. I get about 3 qts in a bag for a dollar. I don't bother to trim minor bruises, but large bruises are discarded. When available, I enjoy a mix of apples and pears which has a spicier flavor. Apple sauce freezes well, so I make large batches.

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