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4 Hanukkah recipes from across Asia that meld local cultures with Diaspora traditions
TAIPEI (JTA) — Asian-Jewish cuisine is a complex tapestry.
Jewish communities have existed across Asia for longer than many might assume, especially near major historical trade routes in places such as India, Singapore and Indonesia. Other communities developed during and after World War II. Some were part of or assimilated into local cultures, while others blended culinary traditions from other lands with the cuisines of their new homes.
So what do Jews in various parts of Asia eat on Hanukkah? Jews hailing from India, Singapore, Indonesia and Japan spoke to the Jewish Telegraphic Agency about some of their go-to holiday recipes.
Jeremy Freeman’s negi latkes use a type of onion native to China and grown across East Asia. (Jeremy Freeman)
Tokyo, Japan: Negi latkes
Before moving to Japan with his wife, Maiko, five years ago, Jeremy Freeman was selling vintage Jamaican records in New York City. In fact, Maiko was the one with the restaurant — Oni Sauce, a Japanese home-style food stand in Brooklyn’s Smorgasburg market.
But when the two made the move to Tokyo with their kids, they decided to switch it up. Freeman’s Jewish background takes the stage at their Tokyo restaurant, Freeman’s Shokudo — specifically, the smoky side: Freeman’s specializes in smoked fish and meats with a rotating seasonal menu. They often dabble in Japanese-Jewish fusion, with offerings like the bialy (made on request by a local Japanese bakery) with whitefish salad made from smoked saba (mackerel), smoked daikon pickles and tobiko, or flying fish roe.
On Hanukkah, Freeman whips up these potato latkes made with negi, a type of onion native to China and grown across East Asia, that falls somewhere between a scallion and a leek. Negi has a stronger flavor than white onions typically used in latkes, and they also produce a lot less water, creating a batter that’s cleaner and easier to work with. At Freeman’s Shokudo, they’re topped with creme fraiche, tobiko, and ikura or salmon roe.
Recipe
Ingredients
2 large potatoes
2 negis (Japanese leeks)
2 eggs
1/2 cup matzah meal
Tobiko
Ikura (salmon roe)
Dill
Sour cream
Directions
Grate potatoes with the large hole side of a box grater. Use your hands to squeeze out as much liquid as possible.
Chop negi into thin slices as you would with scallion. Mix with potatoes and add the two eggs (beaten) and matzah meal. Season with salt and black pepper.
Heat skillet or cast iron pan with safflower oil. Add a drop of the potato mixture to test oil temperature. When it sizzles, the oil is ready. In batches, so as to not crowd the pan, add potato mixture in a thin layer for pancakes about the size of a palm. When browned on one side, flip the pancake. Make sure the pan does not get too hot.
To serve, add a dollop of sourcream and top with ikura and tobiko and a sprig of dill.
Rosita Goldstein says Indonesian and Jewish cooking go hand in hand. (Rosita Goldstein)
Singapore/Indonesia: Deep-fried corn fritters
Rosita Goldstein’s Saturday morning Shabbat meals have become something of a local legend among Singapore’s Jewish community. Twice a month for a decade, she hosted anywhere from 30 to 100 community members at her home, where she prepared abundant spreads of Jewish and Indonesian classics now memorialized in a cookbook.
Goldstein, who is originally from Indonesia and converted to Judaism after meeting her husband, Harvey, in Singapore, says culinary traditions from Indonesia meld easily with kashrut, or Jewish culinary rules.
“A lot of recipes don’t use pork,” she said. “And then second of all, in the Jewish tradition, we don’t mix meat and dairy, and it’s very easy, because in most of Indonesian food, we use coconut milk.”
Life is a little slower now for the Goldsteins, who recently moved to Virginia and hope to split their time between the United States and Singapore. On Hanukkah, these deep-fried Indonesian corn fritters, served best with sour cream and sweet chili sauce, are a family favorite. In Indonesia, they’re a popular street food, but they are also a nod to the Hanukkah custom of frying in lots of oil.
Recipe
Ingredients
2 cups fresh or frozen corn kernels
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon garlic powder
1/2 cup thinly sliced spring onion
1/4 cup chopped celery leaves
1 large egg
1 cup water
Oil, enough to deep fry the corn fritters.
White ground pepper, and salt to taste.
Directions
In a mixing bowl, mix the ingredients together until the flour, baking soda, garlic powder, white pepper, salt, egg and water are all well combined.
Add the corn kernels, spring onions, and celery. Mix it well.
Heat the oil in the pan. Using a spoon or small ladle, spoon portions of batter into the hot oil and fry. . Do not overcrowd the pan. Cook both sides of the corn fritters until golden brown.
Serve with sour cream and sweet chili sauce.
Esther David serves her vegetable patties with coriander chutney on Hanukkah. (Esther David)
Gujarat, India: Vegetable patties with coriander chutney
According to legend, the Bene Israel trace their beginnings in India to a shipwreck on the country’s west coast over 2,000 years ago. When British rule began in 1858, they came to Gujarat, a state on the coast and embraced local life there while maintaining their Jewish identity, leading to the formation of unique customs and culinary traditions.
Esther David is a Bene Israel Jew who grew up in Gujarat and writes about the Jewish Indian experience in her novels. Her most recent book, “Bene Appetit,” recounts the diverse traditions and cuisines of India’s five Jewish groups — traditions she says are quickly being forgotten due to modernization and immigration.
At Hanukkah, fried vegetable patties or fritters are traditional, usually served alongside carrot halva. David likes to serve the fritters with coriander chutney.
Recipes
Vegetable patty ingredients
6 potatoes
½ cup green peas
¼ teaspoon red chili powder
½ teaspoon cumin powder
1 tablespoon chopped coriander leaves
Salt to taste
Eggs, breadcrumbs, flour and oil for frying
Instructions
Peel potatoes and shell green peas. Cook both until soft.
Mash the potatoes and combine with peas. Add red chili powder, cumin powder, coriander leaves and salt to taste. Mix with oiled hands. Divide the mixture into equal portions and shape into round patties. (Optional: add 1 small grated carrot to the mixture of potatoes and peas.)
In another bowl, whisk eggs until frothy and dip each patty in the egg mixture. Then roll in a platter of flour and breadcrumbs and cover on both sides.
Heat oil in a pan and fry patties on both sides until golden brown. Drain and serve hot.
Coriander chutney ingredients
1 small bunch fresh coriander leaves
10 leaves fresh mint
1 medium green chili
½ cup grated coconut
¼ teaspoon sugar
Salt
Instructions
Clean and finely chop the coriander, mint leaves and green chili. Mix with the grated coconut, sugar and salt. Process in a mixer and serve with the patties.
Brod goreng means “fried bread” in Indonesian. (Screenshot from YouTube/Beqs Kitchen)
North Sulawesi, Indonesia: Brod Goreng
The Jewish community in North Sulawesi, Indonesia, might be one of the smallest in all of Asia. Made up mostly of descendants of Dutch Jews who came to Indonesia with the Dutch East India Company in the 17th century, the population has declined over time as Jews have attempted to assimilate amid an environment that is not always welcoming to them. In 2013, a historical Dutch synagogue in Surabaya, on the island of Java, was demolished by a real estate developer following protests by Islamic groups.
Yaakov Baruch, the rabbi for North Sulawesi’s community, is a descendant of both Dutch Jews and Holocaust survivors. He shared a recipe for brod goreng, a sweet fried bread for Hanukkah.
A Dutch-Indonesian culinary creation, brod goreng was only eaten in areas where Dutch Jews were living, Baruch said. “The Jews combined the culinary [traditions] between European and local Indonesian food, since this food is closer with sufgiyanot,” he said. “So the Jews in this country always prepare this ‘brod goreng’ next to our Menorah during Hanukkah.”
Recipe
Ingredients
250g flour
1 egg
5 tbsp sugar (you can add more if you like it sweet)
1 tsp yeast
2 tbsp butter
Water
Oil for frying
Directions
Beat sugar, eggs, butter until slightly white. Add flour & yeast, then add water little by little while stirring, until there are no lumps. Leave it for about 30 minutes, covered with a napkin.
Heat enough oil to submerge the portions. Before frying, stir the mixture for a while, then use a tablespoon to spoon pieces one by one into the cooking oil. They will be sticky when taking them off of the spoon. Fry until golden brown. (Optional: serve with powdered sugar.)
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I love ‘Seinfeld’ — why doesn’t the rest of my generation?
Seinfeld had a mythic presence in my childhood. The show went off the air three years before I was born, but that didn’t stop it from permeating my psyche.
When I was little, growing up in Bethesda, Md., my parents would regale me with summaries of their favorite family-friendly episodes. There’s the one where George quits his job in a huff, then shows up the next day and simply pretends he never quit. Or when Elaine runs out of toilet paper, only to have the woman in the next stall refuse to “spare a square” — a scene that prompted my mom to start carrying tissue paper in her purse.
Around middle school, I finally became old enough to watch Seinfeld myself. I recorded the reruns that aired on TBS on our DVR and set out to watch every episode, eager to see the stories that had become a part of my family lore.
Suddenly, all the times my dad warned me against the perils of “double dipping” made more sense. (See: Season 4, Episode 19, “The Implant,” when George gets into a fight at a funeral reception for putting a half-eaten chip back into the communal dip).
I had never felt quite so represented by a piece of media: the dry humor, the cynical outlook, the blunt banter, the overbearing parents. It all felt like home.
The Jewishness of Seinfeld was undoubtedly part of the appeal. It wasn’t just that Jerry was Jewish; it was the sensibility — the neuroses, the kvetching, finding the comedy in life’s everyday absurdities. The characters felt like caricatured versions of my craziest relatives.
My affection for the show was strong enough that I skipped a classmate’s bar mitzvah party to see Jerry Seinfeld perform stand-up live at the Kennedy Center in Washington, D.C. I don’t remember any specific jokes he told that night, just how wowed I was that Seinfeld was just as funny in person as on TV.
But explaining my newfound obsession to my peers, I was often met with blank stares. Few of my friends had watched Seinfeld at all. Those who tried an episode on my advice reported back that they found the show dated. Yet the lack of interest could not be explained by a lack of nostalgia for ’90s TV; those same friends came to love Friends and Sex and the City.
This Gen Z disinterest in Seinfeld seems to extend beyond my inner circle: A 2022 YouGov survey of 1,000 adults found a generational divide in the Seinfeld fandom: 14% of 18- to 29-year-olds said they loved the show, versus 22% of those 30 to 44, 27% of those 45 to 64 and 32% of those 65 and older.
To be sure, Seinfeld still has its young fans, as evidenced by the show’s continued life in memes and modern riffs on the plots. But that enthusiasm seems to stop short of the broad, mainstream appeal the show once commanded. Today, shows like The Office or Parks and Recreation seem like the cultural touchstones that Seinfeld once was.
So why hasn’t Seinfeld caught on more with my generation? I have a few theories.
For one, much of the humor in Seinfeld revolves around awkward situations: a date gone wrong, an annoying friend you can’t get rid of, a social obligation you can’t escape. Whether trapped in conversation with a “close talker” or endlessly waiting for a table at a Chinese restaurant, the characters are constantly stuck in situations they’d rather avoid.
But modern technology has made it increasingly possible to live a frictionless existence. Awkwardness has become less relatable and more readily labeled “cringe.” Instead of asking someone on a date in person, just use the apps. Instead of breaking up, ghost. Want to avoid the Soup Nazi’s wrath? Just order Uber Eats.
Indeed, Kramer’s entire character is more difficult to imagine today. He’s constantly barging into Jerry’s apartment unannounced, eating out of his fridge and answering his landline phone. But Americans have grown less connected to their neighbors over time; only a quarter of young adults regularly interact with those who live around them — a sharp drop from 51% of young adults in 2012.
Another reason may have to do with how my generation watches television. Today, the entire series is on Netflix, alongside thousands of other shows competing for our attention. Contrast that with my parents, who watched Seinfeld one episode at a time as it aired, every Thursday night over Chinese takeout.
Famously dubbed the “show about nothing,” Seinfeld isn’t especially suited to binge-watching. There’s no need to watch the episodes in order. There are no major cliffhangers, and any romance is fodder for jokes rather than character development.
Some of the disconnect may also be cultural. When Seinfeld first aired, NBC Entertainment President Brandon Tartikoff — a New York Jew himself — famously worried that the show was “too New York, too Jewish” to connect with a wider American audience.
“Who will want to see Jews wandering around New York acting neurotic?” he asked.
Evidently, many people did. But amid rising antisemitism, I wonder whether Jewishness has lost some of its cultural cachet.
These days, it seems increasingly difficult to enjoy a Jewish artist’s work without being asked to account for that artist’s views on Israel. Seinfeld’s outspoken support for Israel after Oct. 7, along with his inflammatory comments comparing the pro-Palestinian movement to the Ku Klux Klan, have prompted calls to boycott his acts. Ironically, the exception to this rule seems to be the invincible Larry David, who has managed to escape cancellation perhaps because his comedic persona is built around being the butt of every joke.
Of course, it’s also possible that Seinfeld is just old. The laugh track is annoying. The production quality looks unmistakably ’90s. Its references are dated.
But I’d hate for a new generation to write off Seinfeld. So if you’re under 30 and not already a fan, watch a few episodes. You can start with my favorite: “The Marine Biologist.” Once you get to the punchline, maybe you’ll see some of what I see in the show.
Or, maybe, I’m just an old soul. Not that there’s anything wrong with that!
The post I love ‘Seinfeld’ — why doesn’t the rest of my generation? appeared first on The Forward.
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An Israeli poet was scheduled to do a reading in New York. Then her publisher called.
It was supposed to be a party to celebrate the revival of a nonprofit poetry press and to welcome a beloved Israeli poet back to an America quite different from the one she visited decades ago.
But politics in that new America intervened, canceling the party.
Hamutal Bar-Yosef, a contemporary icon of Israeli poetry, had planned to be in New York City this week to read from the new English translation of her collection The Miraculous Mistake.
Bar-Yosef’s book is one of three volumes coming out this fall by Sheep Meadow Press, an American nonprofit that had been dormant since its founder, renowned Jewish poet Stanley Moss, died in 2024.
The scheduled reading was also part of a new chapter for Poets House, a national poetry library and meeting place in Manhattan, which, after a four-year hiatus sparked by the pandemic, reopened in 2024 and began offering rental space.
But as conversations about the upcoming event unfolded, Greg Miller, the new head of Sheep Meadow, grew concerned. Bar-Yosef, who is 86, had just received one of Israel’s most prestigious literary awards, the Bialik Prize for a lifetime of achievement in poetry. But not everyone at Poets House seemed enthusiastic about welcoming her, he told the Forward.
Given her elevated profile and the anti-Israeli climate now pervading the literary world, Miller called off the event. He said select staff from the Poets House offered to help him find a new venue in the spring.
“As a result of this conversation and others it was important for someone who is representative of Israel right now to have security,” Miller said. “And so I made the decision we were going to postpone and find a more appropriate venue, the right spot for her that will give her the audience she deserves.”
Poets House did not respond to the Forward’s inquiries. Bar-Yosef declined to be interviewed for this story.
Sheep Meadow and Poets House have a long history, going back 40 years since Sheep Meadow founder Moss also helped found Poets House as a place that “exists to create a welcoming home for poets, poetry readers and for those who are exploring poetry.”
Moss, whose Almost Complete Poems won the National Jewish Book Award for Poetry in 2016, founded Sheep Meadow Press in 1977 as a nonprofit press with a particular focus on international poets in translation.
Thursday’s event was going to feature a reading of poems from Soon, Moss’s final collection of poems completed in his 99th year. Miller also planned to share the stage with Bar-Yosef to read from his own new collection Green Runs Through It.
Moss and Bar-Yosef appeared together for a reading at the 92nd Street Y when Sheep Meadow published an English translation of Night, Morning, one of her nine poetry collections.
But much has changed for Israeli and Jewish authors since then and especially since the Israel-Hamas War began on Oct. 7, 2023. According to a PEN America report published in July, editors have increasingly ignored submissions, rejected them outright or asked agents not to submit Israeli authors in the future.
Miller said it comes down to what the word Zionism means for audience members. Bar-Yosef believes in a homeland for the Jewish people and the state of Israel, Miller said. For years, she has helped transport Palestinian children from the West Bank to hospitals inside Israel. She has Palestinian family members. A prolific prose writer, literary scholar and translator, at least three of her poetry books have been translated into Arabic. She also has published in journals that include Arabic and Hebrew writers.
But because others have imposed their own meaning on the Z-word, finding a safe and welcoming space in the U.S. for an Israeli to read poetry free of indictment has become a challenge.
“I don’t want to be the shillelagh of the left or the right,” Miller said. “I don’t want Hamutal to be that either.”
Bar-Yosef’s latest collection of verse, originally published in Hebrew in 2020, explores grief through the various losses in her life including the death of her older brother in the War of Independence, the suicide of one of her sons, the murder of family members in the Shoah and choices that have become clear long after the fact and too late to right the wrongs.
“It is poetry that addresses harsh realities directly, eschewing pathos and sentimentality, and refusing to hide behind musicality or fluidity—qualities that can otherwise veil the blemishes and scars of reality,” one reviewer wrote in Haaretz when the original Hebrew edition was released in 2020.
A description of the collection by its distributor, Wesleyan University Press, describes it as “a glimpse of holy solidarity, of a time, perhaps some 500 years in the future, where there will be no need for steel doors and bomb shelters” – a reference to the poem Five Hundred Years, which opens with: “It’s hard to believe, but five hundred years ago people like us had slaves.”
It ends with: “That is how they will talk about wars and terrorist attacks as a way of settling disputes or salvaging pride after five hundred more years, perhaps even less.”
The post An Israeli poet was scheduled to do a reading in New York. Then her publisher called. appeared first on The Forward.
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The power of Sukkot to unite the Jewish people
אין דער גמרא שטייט אַז יעדער ייִד קען — טעאָרעטיש — נוצן די זעלבע סוכּה. דאָס שטרײַכט אונטער דעם פֿאַקט, אַז מיר זענען אַלע גלײַך, און אַלעמען באַגריסט מען גלײַך אין דער סוכּה.
אין דער אמתן, ווען מען וואָלט געבויט אַ גענוג לאַנגע און ברייטע סוכּה, וואָלט דאָס גאַנצע ייִדישע פֿאָלק — אָן אויסנאַם — געקענט אַרײַנגיין אין איר און עסן אין דער זעלבער צײַט.
דער דאָזיקער באַגריף פֿון אַחדות דריקט זיך אויך אויס אין אַ באַזונדערער מצווה פֿון סוכּות: די אַרבעה מינים. די תּורה באַפֿעלט אונדז, אַז דעם ערשטן טאָג סוכּות זאָלן מיר נעמען אַן אתרוג, אַ לולבֿ (אַ צווײַג פֿון אַ טייטל־פּאַלמע), דרײַ הדסים (מירטן־צווײַגן), און צוויי ערבֿות (הושענות), כּדי זיך צו פֿרייען פֿאַרן אויבערשטן.
וואָס שטעלן מיט זיך פֿאָר די אַרבעה מינים? דער אתרוג האָט סײַ אַ גוטן גערוך סײַ אַ גוטן טעם; דער לולבֿ האָט אַ טעם — טייטלען — אָבער קיין גערוך נישט; דער הדס האָט אַ גוטן גערוך אָבער קיין טעם נישט; און די ערבֿה (הושענא) האָט ניט קיין טעם און ניט קיין גערוך.
דער גערוך שטעלט פֿאָר מעשׂים טובֿים, גוטע מעשׂים, וואָס — אַזוי ווי אַ גערוך — האָבן אַן השפּעה אויפֿן אַרום; בשעת דער טעם שטעלט פֿאָר לימוד התּורה, וואָס דערנערט די נשמה אַזוי ווי פֿיזישע שפּײַז דערנערט דעם גוף.
יעדער איינער פֿון די אַרבעה מינים שטעלט פֿאָר אַן אַנדער סאָרט ייִד: עס זענען דאָ ייִדן וואָס צייכענען זיך אויס מיט זייער חכמת התּורה, אַנדערע מיט זייערע גוטע מעשׂים, אַנדערע מיט ביידע, און אַנדערע מיט קיינעם פֿון די צוויי. דער געדאַנק איז, אַז מיר זענען אַלע אָפּהענגיק איינער פֿונעם צווייטן, און יעדער איינער דערגאַנצט דעם אַנדערן. נאָר ווען מען האָט אַלע פֿיר צוזאַמען קען מען מאַכן די ברכה און מקיים זײַן די מצווה.
בכלל ווערט פֿאַרשטאַנען, אַז די לערנונג פֿון דער דאָזיקער מצווה איז, אַז דער וואָס געפֿינט זיך אין דער העכערער רוחניותדיקער מדרגה פֿונעם „אתרוג“, אויסגעצייכנט סײַ מיט חכמה סײַ מיט גוטע מעשׂים, דאַרף זיך — אַלטרויִסטיש — אָפּגעבן מיט דעם וואָס געפֿינט זיך אין דער קאַטעגאָריע פֿון „ערבֿה“, אָן קיין באַזונדערער רוחניותדיקער מעלה.
לויטן זעקסטן ליובאַוויטשער רבין, רבי יוסף יצחק שניאורסאהן זצ״ל, איז פֿאַראַן אָבער נאָך אַן אַנדער דינאַמיק: דער וואָס געפֿינט זיך אין דער מדרגה פֿון „אתרוג“ קען און דאַרף אויך לערנען עפּעס ווערטפֿולס פֿון דעם וואָס געפֿינט זיך אין דער קאַטעגאָריע פֿון „ערבֿה“.
דער וואָס געפֿינט זיך אינעם מצבֿ פֿון „ערבֿה“, אָן קיין באַזונדערער רוחניותדיקער מעלה, און פֿונדעסטוועגן פֿילט ער זיך „זייער ייִדישלעך“, דריקט אויס אַ טיפֿן, אומברעכלעכן ייִדישן צושטאַנד, ניט געקוקט אויף דעם וואָס עס פֿעלט אים אין ייִדישן בילדונג און וויסן. דער וואָס האָט אַ סך געלערנט קען דורך זײַן פּערזענלעכער אַנטוויקלונג אַ סך פֿאַרשטיין און אַ סך פֿילן; פונדעסטוועגן איז אים אָפֿט שווער צו דערגרייכן און אויסדריקן דעם עסענץ פֿון זײַן נשמה. צו דער דאָזיקער בחינה פֿון זײַן אייגענעם מהות קען ער צוקומען דווקא דורך לערנען פֿונעם ייִד פֿון דעם „ערבֿה“־טיפּ, וואָס פֿילט זיך ייִדיש נישט צוליב זײַן ייִדישער בילדונג, נאָר טראָץ דעם וואָס עס פֿעלט אים. זײַן ייִדיש געפֿיל שטאַמט פֿון זײַן עצם הנשמה, דעם „פּינטעלע ייִד“ וואָס איז אינגאַנצן אומאָפּהענגיק פֿון קיין שום סיבה.
דער ליובאַוויטשער רבי זי״ע ווײַזט אָן, אַז די אַרבעה מינים שטעלן פֿאָר די אַחדות פֿונעם ייִדישן פֿאָלק, ניט נאָר ווײַל זיי רעפּרעזענטירן דעם צוזאַמען־פֿאַרבונד פֿון פֿיר פֿאַרשידענע קאַטעגאָריעס, נאָר אויך ווײַל יעדער מין פֿאַר זיך שטעלט פֿאָר אַחדות אין זײַן אייגענער קאַטעגאָריע.
דער אתרוג וואַקסט און ווערט דערנערט במשך פֿון אַלע פֿיר סעזאָנען פֿונעם יאָר. די בלעטער פֿונעם הדס וואַקסן אַזוי, אַז לענגאויס דעם שטאַם קומען אַרויס גרופּעס פֿון דרײַ בלעטער פֿון דער זעלבער הייך. בײַם לולבֿ דאַרפֿן די בלעטער ווערן פֿאַרמאַכט און צונויפֿגענומען און ניט צעשפּרייט איינער פֿונעם צווייטן — אַחוץ דעם וואָס יעדער בלעטל איז צונויפֿגעלייגט פֿון צוויי העלפֿטן — און די ערבֿות וואַקסן צוזאַמען אין אַ סאָרט אַחדות.
דאָס שטעלט פֿאָר נאָך אַן אַספּעקט פֿון אַחדות, ווײַל אַ מאָל איז גרינגער זיך צו פֿאַראייניקן מיט איינעם וואָס איז אַנדערש פֿון מיר, ווי מיט איינעם וואָס איז ענלעך צו מיר און קען אויסזען ווי אַ קאָנקורענט.
אַזוי אַז אויף סוכּות דריקן מיר אויס דרײַ מדרגות פֿון אַחדות אינעם ייִדישן פֿאָלק: איין מדרגה וואָס שטאַמט פֿון דעם געמיינזאמען עסענץ, וואָס איז העכער פֿון פֿאַרשידנאַרטיקייטן;איין מדרגה וואָס דריקט זיך אויס דווקא דורך די פֿאַרשידנאַרטיקייטן; און נאָך אַ מדרגה — די אַחדות צווישן די וואָס זענען ענלעך איינער צום צווייטן.
אין דער אמתן, קומט איינס אַרויס פֿון צווייטן. אויב אַ מענטשנס אַמביציע איז עגאָצענטריש, איז זייער שווער זיך צו פֿאַראייניקן מיט אַנדערע. אויב אָבער זײַן אַמביציע איז אויסצופֿירן דעם ג־טלעכן ציל, וועט ער אָפּשאַצן און שעצן די הצלחה פֿון יעדן וואָס שטעלט זיך צו אויסצופֿירן דעם בשותּפֿותדיקן שליחות.
עס איז די אַחדות וואָס דריקט זיך אויס אין די מצוות פון סוכּות וואָס דערמעגלעכט די אמתע שׂימחה פון „ושמחת בחגך“.
די שוואַכע, צאַרטע סטרוקטור פֿון דער סוכּה האָט איבערגעלעבט טויזנטער יאָרן פֿון געשיכטע און רדיפֿות — אין די גולאָגן און אין די קאָנצענטראַציע־לאַגערן. הײַנט־צו־טאָג קען מען אין אַ סך קהילות איבער דער וועלט זען ווי ליובאַוויטשער ישיבֿה־בחורים פֿאָרן איבער די גאַסן פֿון שטאָט מיט אַ מאָבילער סוכּה, כּדי צו פֿאַרבעטן ייִדישע דורכגייער מקיים צו זײַן די מצוות פֿון עסן אין דער סוכּה און צו מאַכן די ברכה אויף די אַרבעה מינים.
אז איר וועט זיך אָנטרעפֿן אין איינעם פֿון זיי, ביטע גיט זיי איבער א גרוס!
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