The Feast of Weeks
WOW! Talk about a Feast! No, I mean, literally "Go... and TALK ABOUT A FEAST!" If you don't know about which biblical Feast to talk, read on and discover how God shows us Jesus, or Yeshua, through The Feast of Weeks, or Shavuot (Shahv-ooh - oat meaning "weeks" in Hebrew.) Then go out and talk about it as we're commanded to do in Mathew 28:19.
Why is this feast called The Feast of "Weeks?" Among other reasons, Shavuot occurs seven weeks after Passover. Biblically, the number 7 is the number of completion ( 8, the number of new beginnings). God created Shavuot as the feast which completes the Spring Feasts. Jesus has fulfilled the Spring Feasts (see Chart in my Feasts of Israel Cookbook.) In the Old Testament (Covenant) Shavuot is the day God gave The Ten Commandments (The Law) to Moses on Mt. Sinai. It is on this same day, in the New Testament, God gave the Holy Spirit ( Ruach haKodesh, in Hebrew) to the early believers ( The Church.) This corresponds with God writing the "Law" first on those tablets of stone through Moses. This foreshadows God, the Holy Spirit writing those commandments on the tablets of "flesh" (hearts and minds) of the early believers. Isn't that very cool of God? He has it together, doesn't He. No question mark at the end of the previous sentence because it's a rhetorical question.
Through Shavuot, or Pentecost we are filled with the Holy Spirit and Power. We can see ( through the eyes of faith) God has forgiven us of sins (so we can enter into His presence.) After Jesus ascended into Heaven, He graciously sent us a " Helper." The Holy Spirit leads and guides us into all truth. We must be filled with the Holy Spirit to fulfill our destiny in this world.
Historically speaking, The Spring Feasts have already been fulfilled. We're now preparing to enter The Long Summer (The Church Age), a time for gathering souls for The Kingdom of God preparing for The Fall Feast ( beginning with Rosh HaShanah) when Jesus comes back for His Church comprised of Jew and Gentile one-in-Messiah (Ephesians 2:14,15.)
Traditionally, the Jews celebrate this feast with eating foods made with dairy products. There are several legendary stories as to reasons why; one being they stayed so long at Mt. Sinai getting those Ten Commandments their milk curdled which resulted a number of ways to eat dairy products - sour cream and cottage cheese.
To incorporate both of these delicious by-products I offer you a recipe for Barri's Noodle Kugel from our friend, Barri Mallin, founder of MAASAY YAHDAV (in Hebrew, The Work of His Hands.) I highly suggest you check out www.maasayyahdav.org and contribute to this humanitarian ministry. Enjoy the photographs of Barri's recent trip to Israel.
The "kugel" which is German for "ball" got it's start among the early Rhineland Jews as a dumpling-like pudding of flour or bread placed on top of their Sabbath (Saturday) stew "cholent" to slowly bake and simer overnight. Over time, the puddings were given their own small pot. Eventually, the term "kugel" came to refer to any baked pudding.
Today's kugels are made with noodles, potatoes, rice, matzah and even vegatables. In the UNited States, the best known of these Jewish pudings is the "lokshen" (Yiddish for "noodle") kugel. Noodle kugels are primarily made of egg noodles (although other pastries can be used) and eggs to bind the pudding toge
Barri's Noodle Kugel
Preheat oven to 350 degrees.
In a mixing bowl, mix together:
1 1/3 cup sour cream
1 1/3 cup cottage cheese
3 large eggs, beaten
1/2 cup sugar
5 Tblsp. butter, melted
1 tsp. vanilla
1/2 tsp. cinnamon
In a large pot of boiling water, bring to a boil until done:
1/2 lb. wide egg noodles
dash of salt
When noodles are done and drained fold them into the cream cheese mixture until well-blended.
1/2 cup golden raisins
1/2 cup regular raisins
4 peeled Granny Smith apples, sliced thinly
Pour mixture into a greased baking 9" x 13" baking dish. Bake 35 to 40 minutes, or until golden brown and bubbling. It's delicious cold, too!