A few years ago I learned that the tradition of staying up all night is intimately connected with Safed, where the tradition began in the 1500s.
The ARI, Rabbi Isaac Luria, instituted the kabbalistic tradition, which is called Tikkun Leil Shavouth -- the Tikkun (rectification) of Shavouth Eve. I always go into Shavouth with the best of intentions but don't often make it up all night.
Nevertheless, Shavouth is one of my favorite holidays. I love cooking for Shavouth -- even though I often cook dairy during the rest of the year for Shabbat and other holidays, Shavouth is somehow different.
I came across this article which was published a few days ago in HaAretz newspaper. One of my traditions is to get some Kadosh cheeses to serve on Shavouth but this year, I'm definitely going to try the calazones.
The Kadosh family is a well-known family in Safed. The article didn't mention one of the most interesting things about the family -- that the patriarch walked to Safed from Iraq (I think....maybe it was from Morocco?) in the early 20th century and then set up his dairy.
Other items planned for my menu include stuffed mushrooms (portabello mushrooms are all over the market these days) and bulger with sun-dried tomatos.
The ARI, Rabbi Isaac Luria, instituted the kabbalistic tradition, which is called Tikkun Leil Shavouth -- the Tikkun (rectification) of Shavouth Eve. I always go into Shavouth with the best of intentions but don't often make it up all night.
Nevertheless, Shavouth is one of my favorite holidays. I love cooking for Shavouth -- even though I often cook dairy during the rest of the year for Shabbat and other holidays, Shavouth is somehow different.
I came across this article which was published a few days ago in HaAretz newspaper. One of my traditions is to get some Kadosh cheeses to serve on Shavouth but this year, I'm definitely going to try the calazones.
The Kadosh family is a well-known family in Safed. The article didn't mention one of the most interesting things about the family -- that the patriarch walked to Safed from Iraq (I think....maybe it was from Morocco?) in the early 20th century and then set up his dairy.
Other items planned for my menu include stuffed mushrooms (portabello mushrooms are all over the market these days) and bulger with sun-dried tomatos.
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