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Dorwin Originals - Heritage designs in Judaica ART

TU_b_SHEVAT

In "The World of Jewish Cooking (Simon & Schuster, 1996)," Gil Marks writes the following:

"Sephardim, who lived in warm locales, manifest a deep devotion for the day, which they call Las Frutas (The Fruit) ...

"The primary influence on Sephardic Tu b'Shevat practices was the community of Kabbalists who made their home in sixteenth century Safed. This group of mystics maintained a profound regard for this minor holiday and developed a new liturgy and rituals for the day. An expanded version of those prayers was collected in an eighteenth-century work called 'Peri Etz Hadar' ('Fruit of the Goodly Tree'), describing a Tu b'Shevat Seder (ceremonial meal). This ceremony, based on the Passover Seder, contains such rituals as drinking four cups of wine--each wine a different type--and sampling at least twelve (some increase the number to fifteen, corresponding to the numerical value of _tu_) fruits and nuts, especially those associated with Israel or mentioned in the Bible: _bokser_ (carob), dates, raisins or grapes, figs, citrons, apples, pears, pomegranates, quinces, olives, almonds, walnuts, and pistachios. Iraqi Jews further expanded on the concept, increasing the number to a minimum of one hundred fruits and vegetables.

"Although there are few specific Tu b'Shevat dishes, a common custom is to serve entrees containing fruit and grains--particularly wheat and barley--mentioned in the Bible."

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