Challah

The Hebrew word challah ( חַלָּה ), in the plural challot ( חַלָּוֹת ), German Teighebe referred to in the 4th book of Genesis 15.17-21 EU, where the first- victims are described, the portion of bread dough, the secreted as an offering and was given to the priests of the temple. After the destruction of the Temple in 70 CE was determined by the rabbis, that a small portion of the dough continues to secrete. However, since he can no longer be given to the priests, it is burned instead. The challah company is one of the three religious duties of women in Judaism.

Today the word challah stands for:

Challa / Barches

Challot are in the Ashkenazi Jewish tradition, braided breads made ​​with white flour, yeast, eggs and some fat - the recipes, the number of " braids " and the form will vary depending on usage and occasion. Are usually baked challah for Shabbat and Jewish holidays and are usually parve (neutral) so that they can also be eaten with meat. In this they differ from the conventional Hefezöpfen, prepared with butter and milk.

Shabbat bread

On Shabbat and holidays, two sprinkled with poppy or sesame challah be used in the Ashkenazi tradition mostly. The number commemorates the double portion of manna which during its 40 years of wandering in the wilderness was given to the Israelites (see second book of Leviticus 16:21-23 EU). Before the start of the meal, according to the blessing over the wine, during which the challah are covered, the blessing is spoken over the bread and the meal with a piece of challah, sprinkled with a little salt started.

On Rosh Hashanah, the Jewish New Year, special rules apply: Since you a "round year " wishes the challah for New Year are usually round - also to symbolize the annual cycle. In addition, a " sweet year " we hoped for. Therefore challot are often sweet, especially baked with raisins and the piece of challah at the beginning of the meal is not eaten as usual dipped with salt, but in honey.