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The Saturday morning meal traditionally begins with kiddush and Hamotzi on two challot.. It is customary to eat hot foods at this meal. During and after the Second Temple period, the Sadducees, who rejected the Oral Torah, did not eat heated food on Shabbat (as heated food appears to be prohibited in the written section of the Torah).
One of the 39 prohibited activities on the Sabbath is bishul (Hebrew: בישול), or "cooking."However, bishul is not an exact equivalent of "cooking." The Hebrew term bishul as it relates to Shabbat is the "use of heat to alter the quality of an item," [1] and this applies whether the heat is applied through baking, boiling, frying, roasting and most other types of cooking.
An eruv techumin (Hebrew: עירוב תחומין, "mixed borders") for traveling enables Jews to travel on Shabbat or a Jewish holiday, without violating the prohibition of techum shabbat. They prepare food prior to Shabbat or the holiday on which they plan to travel farther than is normally allowed on such days.
According to the Yaakov Chaim Sofer, the luz bone — which is located at the base of the skull where the knot of the head tefillin is placed, and which God will use to "reconstruct" a person at the time of the resurrection of the dead — is nourished solely from the meal of Melaveh Malkah (Kaf Hachayim 300:1-2).
The Talmud (tractate Shabbat 117b) states that a Jew must eat three meals on the Sabbath day, based on a derivation from a Biblical passage referring to Shabbat. Some rabbinic commentators conjecture that this three meal requirement was instituted in order to lend a special measure of honor to Shabbat, since the normative practice at the time was to eat two meals in the course of a normal ...
The rabbinic prohibitions fall into several categories: activities not in the spirit of Shabbat; activities which closely resemble a forbidden activity; activities which could lead one to perform a prohibited activity; or activities whose biblical permissibility is debated, so avoiding the activity allows one to keep Shabbat according to all ...
Shemirat Shabbat Kehilchatah, also pronounced Shemiras Shabbos Kehilchosoh (Hebrew: שמירת שבת כהלכתה, lit. 'keeping Shabbat according to its law'; published in English as Shemirath Shabbath [1]), is a book of halachah authored by Rabbi Yehoshua Yeshaya Neuwirth, which discusses the laws of Shabbat and Yom Tov, and is viewed by many as an authoritative work regarding these laws.
Shabbat stews were developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath. The pot is brought to a boil on Friday before the Sabbath begins, and sometimes kept on a blech or hotplate, or left in a slow oven or electric slow cooker, until the following day.