Shtisel, the acclaimed Israeli drama, offers a compelling glimpse into the lives of an Orthodox Haredi family living in the Geula neighborhood of Jerusalem. Beyond the intricate storylines and complex characters, food plays a significant, almost silent, role, reflecting their traditions, religious observances, and daily routines. This article explores the culinary landscape of the Shtisel family, uncovering the significance of each dish and its connection to their way of life.
The Foundation: Shabbat and Holiday Meals
Food in the Shtisel household, as in most Orthodox Jewish homes, is inextricably linked to religious observance. Shabbat and holidays are not just days of rest and prayer; they are grand feasts, carefully prepared and laden with symbolic meaning.
Shabbat Dinner: A Weekly Celebration
Friday night dinner, the centerpiece of the Jewish week, is a highlight in the Shtisel home. While the specific dishes may vary, the structure remains consistent: a table laden with challah, fish, soup, meat, and side dishes.
The challah, a braided bread symbolizing abundance, is central to the Shabbat table. Covered with a decorative cloth until the blessing is recited, it represents the manna that sustained the Israelites in the desert. The act of tearing the challah and distributing it to the family is a communal moment, reinforcing unity and shared blessings.
Fish, often gefilte fish, is a traditional appetizer. Gefilte fish, a poached fish loaf, is a labor-intensive dish, reflecting the dedication and effort put into preparing for Shabbat. Its subtle sweetness and delicate texture make it a beloved staple.
Soup, typically chicken soup with matzah balls, follows the fish. This soup is considered a remedy for all ills and a symbol of nourishment and comfort. Matzah balls, light and fluffy dumplings made from matzah meal, add a comforting element to the meal.
The main course usually consists of a meat dish, such as chicken or brisket, slow-cooked and infused with aromatic spices. This hearty dish provides sustenance after a long day of preparation and prayer. Side dishes, like kugel (a baked pudding made with noodles or potatoes), roasted vegetables, or potato salad, round out the meal.
Holiday Feasts: Special Occasions, Special Foods
Jewish holidays each have their own unique culinary traditions, deeply rooted in historical and religious significance. The Shtisel family faithfully observes these traditions, preparing special meals that reflect the themes of each holiday.
Passover, commemorating the Exodus from Egypt, is perhaps the most food-centric holiday. The Seder meal, a ritualistic feast, involves the consumption of symbolic foods that retell the story of the Exodus. Matzah, the unleavened bread, is a central element, representing the haste with which the Israelites fled Egypt. Bitter herbs, such as maror, symbolize the bitterness of slavery. Charoset, a sweet paste made from apples, nuts, and wine, represents the mortar used by the Israelites to build structures for the Egyptians. The Seder plate also includes other symbolic items, such as a roasted shank bone (zeroa), an egg (beitzah), and karpas (a green vegetable).
Rosh Hashanah, the Jewish New Year, is celebrated with sweet foods, symbolizing the hope for a sweet year ahead. Apples dipped in honey are a classic Rosh Hashanah tradition. Round challah, representing the cyclical nature of the year, is another common feature. Other popular dishes include honey cake, tzimmes (a sweet carrot stew), and dishes made with pomegranates, which are believed to bring good luck.
Yom Kippur, the Day of Atonement, is a day of fasting. The meal before the fast, known as the seudah hamafseket, is a substantial meal designed to sustain those fasting throughout the day. It typically includes bland, easily digestible foods, such as chicken, rice, and vegetables. The meal after the fast is a light and refreshing break-fast, often featuring dairy dishes, such as bagels with cream cheese, lox, and salads.
Sukkot, the Feast of Tabernacles, is celebrated by eating meals in a temporary dwelling called a sukkah. This reminds Jews of the temporary shelters their ancestors lived in during their 40 years of wandering in the desert. The meals eaten in the sukkah are typically festive and include seasonal fruits and vegetables.
Everyday Meals: Simplicity and Sustenance
While Shabbat and holidays are marked by elaborate feasts, everyday meals in the Shtisel household are characterized by simplicity and sustenance.
Breakfast: Fueling the Day
Breakfast in the Shtisel home is often a quick and simple affair. Bread, with spreads like jam, butter, or cheese, is a common staple. Eggs, prepared in various ways, are also a popular option. Yogurt and cereal may also be consumed.
Lunch: A Midday Break
Lunch is typically a more substantial meal than breakfast. Sandwiches, filled with meats, cheeses, or vegetables, are a convenient option. Salads, often featuring Israeli salad (a mix of diced tomatoes, cucumbers, onions, and peppers), are another popular choice. Leftovers from Shabbat or holiday meals may also be eaten for lunch.
Dinner: Family Time
Dinner is often the main meal of the day, providing an opportunity for the family to gather and share a meal together. Soups, stews, and casseroles are common dinner options. Chicken, meat, or fish may also be served with side dishes like rice, potatoes, or vegetables.
The Role of Sweets and Snacks
Sweets and snacks play a significant role in the Shtisel family’s diet, providing moments of indulgence and comfort.
Kugel: A Sweet Treat
Kugel, a baked pudding made with noodles or potatoes, is a beloved treat in the Shtisel community. It is often served as a side dish at Shabbat and holiday meals, but it can also be enjoyed as a dessert or snack.
Babka: A Rich and Decadent Cake
Babka, a rich and decadent cake made with yeast dough, is a popular dessert in the Shtisel household. It is often filled with chocolate, cinnamon, or other sweet fillings.
Rugelah: A Miniature Pastry
Rugelah, miniature pastries filled with nuts, chocolate, or jam, are another popular sweet treat. They are often served as a snack or dessert.
The Importance of Kashrut
All food consumed by the Shtisel family must adhere to the laws of kashrut, or Jewish dietary laws. These laws dictate which foods are permitted and how they must be prepared.
Meat and Dairy Separation
One of the most fundamental rules of kashrut is the separation of meat and dairy. This means that meat and dairy products cannot be cooked or eaten together. Separate dishes and utensils must be used for meat and dairy.
Kosher Animals
Only certain animals are considered kosher, including cattle, sheep, goats, and certain types of fowl. Pork and shellfish are forbidden. Animals must be slaughtered in a specific manner, known as shechita, to be considered kosher.
Prohibited Foods
In addition to pork and shellfish, other foods are prohibited by kashrut, including insects, reptiles, and amphibians. Grape products made by non-Jews are also typically forbidden.
Coffee Culture in Geula
Beyond the formal meals, coffee holds a significant place in the daily life of the Shtisel characters, particularly Akiva. Coffee shops become meeting places, spaces for contemplation, and backdrops for important conversations. The consumption of coffee is more than just a caffeine fix; it is a social ritual and a small indulgence.
The Significance of Simple Coffee
The type of coffee consumed is often simple, strong, and without elaborate additions. This reflects the unpretentious nature of the community and the focus on functionality over extravagance.
Coffee as a Social Glue
Coffee breaks provide opportunities for characters to connect, share their thoughts, and support each other. These moments, often fleeting, offer insights into their relationships and the dynamics within the community.
Food as a Reflection of Identity
In conclusion, food in Shtisel is far more than just sustenance. It is a powerful symbol of tradition, religious observance, family, and community. Each dish, from the challah on Shabbat to the simple cup of coffee, tells a story about the Shtisel family and their way of life. The careful preparation of meals, the adherence to kashrut, and the sharing of food with loved ones all contribute to a sense of belonging and identity. The cuisine of Geula, as portrayed in Shtisel, is a rich and multifaceted tapestry woven from faith, tradition, and the everyday experiences of its people.
What is Cholent and why is it so central to Shabbat in the Shtisel community?
Cholent is a slow-cooked stew traditionally prepared on Friday before the start of Shabbat and eaten at lunchtime on Saturday. It typically contains meat, potatoes, beans, barley, and sometimes eggs, all simmered together for many hours. The long cooking time allows the flavors to meld beautifully and complies with the Halachic prohibition of cooking on Shabbat.
Cholent’s centrality stems from its convenience and its inherent connection to Shabbat observance. It provides a hot, substantial meal that requires no active cooking on the holy day, freeing up time for prayer, study, and family. Beyond practicality, cholent has also become a cultural symbol of Shabbat togetherness and familial warmth within the Haredi community.
What kind of bread is commonly eaten in the Shtisel household?
Challah, a braided egg bread, is a staple at Shabbat and Jewish holiday meals in the Shtisel home. It’s a rich, slightly sweet bread, often sprinkled with sesame or poppy seeds, and plays a vital role in the Shabbat rituals. Two challot are traditionally placed on the table to commemorate the double portion of manna that fell on Fridays during the Israelites’ wanderings in the desert.
Beyond Shabbat and holidays, other types of bread, such as rye bread and rolls, are likely consumed on weekdays. While challah is reserved for special occasions, simpler breads would accompany everyday meals, offering a carbohydrate base for dishes like soups and salads. The specific type could vary based on personal preference and availability in Geula.
Are there specific dairy dishes that are prevalent in the Shtisel’s diet?
Dairy plays a significant role in the diet, particularly during the Shavuot holiday, which celebrates the giving of the Torah. Cheese blintzes, a type of filled crepe made with cheese, are a common and festive dish. Yogurt and various cheeses, such as cottage cheese or hard cheeses, are likely staples consumed regularly.
Dairy is also prevalent because of Kashrut laws. Meat and dairy cannot be cooked or eaten together according to these laws. Thus, a meal can be either dairy or meat based, but not both. As a result, meals can be constructed around milk, cheese, or other dairy products creating distinct dietary patterns.
What fruits and vegetables are typically included in meals depicted in Shtisel?
The fruits and vegetables featured tend to be those readily available and affordable in Jerusalem. Cucumbers, tomatoes, and onions are commonly seen in salads. Root vegetables like potatoes and carrots are frequently used in stews and soups, reflecting their affordability and nutritional value.
Seasonal availability likely influences consumption patterns. During the summer, one might see more fresh produce, while in winter, root vegetables and preserved fruits and vegetables might be more prominent. Specific dishes would also dictate the selection, with certain vegetables, such as eggplant, being used in specific Sephardi dishes that might be incorporated into the cuisine.
How does Kashrut (Jewish dietary laws) affect the types of meat consumed and how it is prepared?
Kashrut laws dictate which animals are permissible for consumption, primarily focusing on beef, lamb, and chicken that are slaughtered according to specific rituals (Shechita). Pork and shellfish are strictly prohibited. Furthermore, meat and dairy cannot be cooked or eaten together, requiring separate sets of dishes and cooking utensils.
The preparation of meat also adheres to specific Kashrut requirements. Before cooking, meat must be properly salted to remove blood, as the consumption of blood is forbidden. Separate cooking vessels and utensils must be used for meat and dairy, and a waiting period is required between consuming meat and dairy products, the length of which varies by custom.
What types of sweets and desserts are commonly enjoyed in the Shtisel family and community?
Honey cake (lekach) is a traditional Ashkenazi Jewish dessert, particularly popular during Rosh Hashanah, the Jewish New Year, symbolizing a sweet new year. Rugelach, small crescent-shaped pastries filled with chocolate, nuts, or jam, are also common and enjoyed as a treat.
Beyond these, simpler desserts such as fruit compotes or cookies might be frequently enjoyed. Since kashrut restrictions prevent mixing meat and dairy, dairy-free desserts, often incorporating nuts, fruits, or pareve (neither meat nor dairy) ingredients, are essential for ending meals.
Are there regional differences in cuisine reflected in the Shtisel family’s meals?
The Shtisel family is Ashkenazi Jewish, originating from Eastern Europe, and their food reflects this heritage. Dishes like cholent, gefilte fish (though not explicitly shown, its absence hints at a slight deviation or modernization), and kugels (baked noodle or potato puddings) are indicative of this culinary background.
However, given their location in Jerusalem, there might be some influence from Sephardi Jewish cuisine, which incorporates Middle Eastern and Mediterranean flavors. While the core dishes remain Ashkenazi, the inclusion of certain spices, vegetables, or cooking techniques might reflect a subtle integration of Sephardi culinary traditions prevalent in the diverse population of Geula.
Alden Pierce is a passionate home cook and the creator of Cooking Again. He loves sharing easy recipes, practical cooking tips, and honest kitchen gear reviews to help others enjoy cooking with confidence and creativity. When he’s not in the kitchen, Alden enjoys exploring new cuisines and finding inspiration in everyday meals.