World Shabbat: A Global Journey Through Jewish Communities

1. Appetizer – Middle Eastern (Persian/Iraqi/Turkish)
   Sabich platter, Kubaneh, Moroccan carrot salad
   Jews of the Middle East and North Africa preserved deep mystical traditions, like the teachings of the Arizal in Safed. How does culture shape Jewish expression?

2. Classic Challah with Dips – Eastern European (Ashkenazi)
   Chopped liver, eggplant, tahini
   Despite persecution, Torah learning flourished in Eastern Europe. Hasidism taught that divine sparks exist everywhere—even in suffering.

3. Fish Course – Sephardic (Spanish-Portuguese)
   Grilled fish with saffron and herbs
   Through the Inquisition, Iberian Jews kept traditions alive underground. Kabbalists saw exile not as punishment, but a mission to elevate divine sparks.

4. Main Course – Indian Jewish Cuisine (Bene Israel & Cochin Jews)
   Chicken Tikka Masala, Lamb Rogan Josh, or Vegetarian Biryani
   The Bene Israel community maintained Judaism for millennia in isolation. What does it mean to stay connected without a large community?

5. Dessert – South American Jewish Fusion
   Alfajores, guava pastries, spiced hot chocolate
   In South America, Jewish immigrants blended Sephardic, Ashkenazi, and local traditions. How do we preserve identity while embracing new cultures?

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