Text size
this story is by
Vered Guttman
Some Sephardi families in the communities of Jerusalem, Izmir and Salonica (Thessaloniki), used to serve a wheat hamin, the Shabbat overnight stew, for Tu Bishvat. The hamin was part of the Tu Bishvat table, that usually included dates and figs, apricots, almonds and nuts. And since wheat is one of the seven species of the land of Israel, cooking the hamin with wheat was another way of presenting the bounty of...
