Succot

Recycled, refitted and re-imagined: How the succah got a global revamp

By Zoe Winograd, October 4, 2012

DIY is not normally associated with Jews but, during Succot, our hidden handyman talents come to the fore.

Tabernacle-building is now increasingly an artistic, imaginative enterprise, as these photographs of constructions from around the world demonstrate.

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Succot 2012

By Sandy Rashty, October 3, 2012
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Hackney family can keep succah

By Marcus Dysch, September 28, 2012

A strictly Orthodox family have won a year-long planning dispute over the erection of a succah on the balcony of their flat.

Yehuda and Rachel Benouaich built the succah when they moved in last year but were forced to hire architects and solicitors after Hackney Council threatened legal action over their failure to secure planning permission.

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Thoughts on Succot from the Chief Rabbi

By Jennifer Lipman, September 27, 2012

Joy is... An open roof, an open door, an open heart. Lord Sacks discusses sitting in a Succah.

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Succot, Backstreet Boys style

By Jennifer Lipman, September 27, 2012

A Succot-themed tune by American Jewish act "Breaking Down Mechitza" to get you in the mood for the festival.

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Why Succot is like Halloween

By Dr Raphael Zarum, September 27, 2012

What is the relationship between Succot and the Days of Awe? The common perception is that while Rosh Hashanah and Yom Kippur are spiritual festivals that remind us of our mortality (“Who will live and who will die?”) Succot is a physical festival full of vitality.

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Nutty and fruity rice salad

By Silvia Nacamulli, September 27, 2012

This salad is the result of a great friendship and the love of food that I share with my dear Israeli friend, Einav. The beauty of this wonderful dish, ideal for Succot, is that you can add and remove ingredients as you like. You can use dried figs or prunes instead of dates, for example. Orange and lemon zest is also a tangy and tasty addition.
Serves 4-6
Preparation time: 30 minutes

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Baked globe courgettes with lamb and rice

By Ren Behan, September 27, 2012

Stuffed vegetables are traditional at Succot and these globe courgettes are lovely and sweet when roasted, and hold their shape well when filled. You could also use hollowed long courgettes or roasted peppers or tomatoes.
Serves 4

Ingredients
8 globe courgettes
3 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
250g minced lamb
2 tsp ground cinnamon

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Moroccan Tagine

By Denise Phillips, September 27, 2012

This tagine is served with couscous, which is made from crushed durum wheat — one of the grains which, the Torah tells us, requires a special blessing in the Succah.
Serves 6

Ingredients
100g flaked almonds
3 tbsp olive oil
12 shallots, peeled
4 cloves garlic, peeled and finely chopped
4 cm fresh ginger, peeled and finely chopped

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Succot in the City

By Jennifer Lipman, October 19, 2011

Jewish professionals took some time out of their day to enjoy a hot meaty lunch in a succah organised by Chabad Lubavitch UK and sponsored by city firms including Deloitte, Bolt Partners, Mishcon De Reya, Taylor Wessing and Speechly Bircham.

Photos: Joel Seshold

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