Sukkot

Sukkot begins five days after Yom Kippur and is named after the booths or huts (sukkot in Hebrew) in which Jews are supposed to dwell during this week-long celebration. It is one of the three major pilgrimage festivals of ancient Israel.

Sukkot is a very exciting time at Kol Ami. Our teenagers are available to assist families in building their own sukkah while our younger children decorate the Congregation's sukkah. Young and old join together on Erev Sukkot for a fun filled evening of more sukkah decorating, crafts, music, dinner and services.


Read more about the history and customs of Sukkot.

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Learn how to build your own Sukkah, easy, cheap and fast. Photos and a shopping list are included.

  


 

Sukkot Resources 

Pumpkin with Spiced Coconut Custard

Although this recipe is Thai in origin, it mimics the preparation that the Pilgrim settlers first used when introduced to this native fruit. They would hollow the pumpkin and pour milk, eggs, and spices into the cavity and bake it until the pumpkin was soft and the custard set. When serving, also...ReformJudaism.org


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Turkish Stuffed Grape Leaves (Dolmas)

Stuffed grape leaves and cabbage are ubiquitous - and used with great variety - in the cuisines of the Jews throughout the Diaspora. In this dish, the combination of sweet spices along with pine nuts and raisins demonstrates a strong Arab influence.

ReformJudaism.org


ReformJudaism.org Jewish life in your life



Vegetarian Couscous

This Moroccan-inspired dish is a perfect way to reap the bounty of wonderful vegetables available during the Sukkot season. It also makes a beautiful, edible centerpiece for your dinner table in the sukkah.

ReformJudaism.org


ReformJudaism.org Jewish life in your life



Arugula Salad with Dates and Chevre

Date palms are intrinsic to Sukkot, both for the use of their fronds in the lulav and for their fruits. Sunflowers and pomegranates are indigenous to the area where the Abayudaya reside, and domesticated goats provide milk...ReformJudaism.org


ReformJudaism.org Jewish life in your life



Ugandan Fall Harvest Fruit Salad

This salad contains the three most eaten fruits in Uganda: bananas, mango, and jackfruit. Bananas are actually a staple of the Ugandan's diet. Per capita consumption is 500 pounds a year! Many of the spices in this recipe are now grown in Uganda, a legacy of the spice trade route through Africa c...ReformJudaism.org


ReformJudaism.org Jewish life in your life



Pumpkin Challah

An unconventional twist on traditional challah, this dough incorporates pumpkin pie spice and pumpkin puree.

ReformJudaism.org


ReformJudaism.org Jewish life in your life



Spiced Angel Pecans

These angel pecans are truly heavenly! A perfect treat to make in the fall when pecans are freshly harvested, you can serve them to guests in your sukkah during Sukkot.

ReformJudaism.org


ReformJudaism.org Jewish life in your life



Pumpkin with Spiced Coconut Custard

Although this recipe is Thai in origin, it mimics the preparation that the Pilgrim settlers first used when introduced to this native fruit. They would hollow the pumpkin and pour milk, eggs, and spices into the cavity and bake it until the pumpkin was soft and the custard set. When serving, also...ReformJudaism.org


ReformJudaism.org Jewish life in your life



Turkish Stuffed Grape Leaves (Dolmas)

Stuffed grape leaves and cabbage are ubiquitous - and used with great variety - in the cuisines of the Jews throughout the Diaspora. In this dish, the combination of sweet spices along with pine nuts and raisins demonstrates a strong Arab influence.

Ingredients:

  • 2 tablespoons o...ReformJudaism.org


    ReformJudaism.org Jewish life in your life



    Vegetarian Couscous

    This Moroccan-inspired dish is a perfect way to reap the bounty of wonderful vegetables available during the Sukkot season. It also makes a beautiful, edible centerpiece for your dinner table in the sukkah.

    Ingredients:

    • 2 Tablespoons extra virgin olive oil
    • 2 large garlic ...ReformJudaism.org


      ReformJudaism.org Jewish life in your life



      Arugula Salad with Dates and Chevre

      Date palms are intrinsic to Sukkot, both for the use of their fronds in the lulav and for their fruits. Sunflowers and pomegranates are indigenous to the area where the Abayudaya reside, and domesticated goats provide milk...ReformJudaism.org


      ReformJudaism.org Jewish life in your life



      Ugandan Fall Harvest Fruit Salad

      This salad contains the three most eaten fruits in Uganda: bananas, mango, and jackfruit. Bananas are actually a staple of the Ugandan's diet. Per capita consumption is 500 pounds a year! Many of the spices in this recipe are now grown in Uganda, a legacy of the spice trade route through Africa c...ReformJudaism.org


      ReformJudaism.org Jewish life in your life



      Pumpkin Challah

      An unconventional twist on traditional challah, this dough incorporates pumpkin pie spice and pumpkin puree.

      Ingredients:

      • 1/2 cup warm water (about 100 degrees)
      • 1 1/2 packages active dry yeast
      • 3 cups white flour
      • 1 cup whole wheat flour
      • 2 teaspoons pump...ReformJudaism.org


        ReformJudaism.org Jewish life in your life



        Spiced Angel Pecans

        These angel pecans are truly heavenly! A perfect treat to make in the fall when pecans are freshly harvested, you can serve them to guests in your sukkah during Sukkot.

        Ingredients:

        • 1 egg white
        • 1 ...ReformJudaism.org


          ReformJudaism.org Jewish life in your life



          Moroccan Sweet Couscous with Mixed Dried Fruits

          This dish is now a staple on my buffet table for all fall Jewish holidays, because I like to incorporate a new fruit (pomegranate) or fall fruits (raisins, apples, pears in their dried form) for Rosh HaShanah and
          ReformJudaism.org Jewish life in your life