Shabbat meals Every week Jews break away from their individual, busy


work lives and enter into a spiritual, together time with their loved ones and friends. The Jewish Day of Rest, Shabbat in Hebrew, begins on Friday, a few minutes before sunset, and ends on Saturday at nightfall. Tables are set with white tablecloths, good dishes, candles, wine and challah loaves. Everyone sits down together to fill up on the good things in life - from reconnecting with their children to enjoying good food.


The first two – Friday night and Shabbat lunch – are lavishly prepared, with sumptuous foods and special dishes. The third, taken towards Shabbat's end, is usually a lighter meal.


Between the challah, matzah balls, kugels and cake, one can easily consume too many carbohydrates on Shabbat. To lower your family's carb intake this Sabbath, try low carb Shabbat recipes.


The first two meals open with the Kiddush, recited over a cup of wine.


After the Kiddush, you wash your hands for bread. The head of the household takes the challahs, scores one of them with a knife, says the Hamotzie blessing (blessing for bread), and slices a loaf. Everyone eats a piece of challah dipped in salt.


The traditional Shabbat meal is multi-coursed, and includes fish, soup, meat or poultry, and side dishes. Fish and meat/poultry are served as separate courses, on separate cutlery and dishes. For the lunch meal, it is customary to eat "cholent," a casserole-like dish prepared before Shabbat and kept warm overnight on the stove.


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