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Join a worldwide movement to be ready for Shabbos early - 
experience the "Gift of Chatzos", and change your life

Watch the Zoom meeting with Azriella Jaffe talking about Chatzos. 

The "gift of chatzos" (mid-day) is the peace, calm, and blessing that descends on a home when most of the Shabbos prep is done by mid-day, and the afternoon is saved for light tasks. Candle lighting remains at the usual time, and melacha (work) is of course permitted until then.  But how can that happen when so many people work or go to school until the late afternoon? It requires a paradigm shift and some planning, but people from all walks of life have made it work. The key is to spread Shabbos prep tasks throughout the week, doing something small - or big - each day to prepare for Shabbos.   

So what's the goal? Are we planning to light candles at chatzos and sit around for a few extra hours? Nope. Being ready by chatzos means having the Shabbos table set, most of the food cooked, and having a CALM and PEACEFUL Erev Shabbos. It also means lighting on time (or a few minutes early), not counting the minutes until shekiah (sunset) and running around frantic as the clock ticks by. Sounds pretty good, doesn't it?

Check out the resources at the top of the page to learn more, and feel free to email us with any questions or comments.

Shabbos Recipes 

GF Almond Flour Chewy Chocolate Chip Cookies

Click here for the recipe in the Leket cookbook, p. 22!

All-in-One Dough Recipe
by S.F. Berkowitz
and 6-braid tutorial!

View the IGTV video @giftofchatzos on Instagram. Click here for the full recipe and notes. 

Chicken Lo Mein

Click here for the recipe from


Olive & Roasted Red Pepper Dip
by S. F. Berkowitz

13 oz jar green olives with pimentos
1 can pitted black olives
8 oz jar roasted red peppers
4 - 6 cloves garlic, peeled

Drain olives and peppers. Process with garlic until chunky. 


Purple Kale & Walnut Pesto
by S. F. Berkowitz

5 stalks purple kale
3-5 garlic cloves
4 oz walnuts
1/2 c. olive oil
1 tsp sea salt
1/2 tsp black pepper

Wash and dry kale. Tear leaves off ribs. Place in processor with all ingredients, and pulse until ingredients are finely chopped. Cover tightly. 

Cinnamon Cappuccino Chunk Cookies

2 boxes Duncan Hines Brownie Mix
1/2 cup whole wheat flour
1/2 cup oil (can use half applesauce)
2 eggs
3 Tbsp decaf instant coffee granules
2 Tbsp cinnamon (optional)
1/2 bag white chocolate chips
dark chocolate chunks (optional)

Mix all ingredients. Use cookie scoop to form balls on parchment lined baking sheet. Bake for about 10-12 minutes. Allow to set on baking sheet for a few minutes before transferring to wire rack to cool completely. 

Mango Lemon Syllabub
by S. F. Berkowitz
Light, creamy, delicious! 

6 ripe mangoes
1 lemon, scrubbed
tub of pareve cool whip

Zest the lemon, and squeeze half the juice into the cool whip. Mix. 

Dice mangoes into large chunks, reserving half a mango for garnish. Use an immersion blender to puree mango, adding a drizzle of honey and a few squeezes of fresh lemon juice. 

Layer mango puree with whipped cream. garnish with finely diced mango, dried mint leaves, and fresh blueberries. 

Roasted Eggplant & Cauliflower
by S. F. Berkowitz

Slice an eggplant in half. Sprinkle each half with salt and allow to sit and sweat for about 10 minutes. Wipe dry. Drizzle with olive oil and Jerusalem spice, and place face down on parchment lined baking sheet. 

Wash cauliflower, and slice into three thick pieces. Drizzle with olive oil and Jerusalem spice and add to baking sheet. Make sure oil and spices are generous! 

Bake at 400 for 25 - 40 minute, or until cauliflower is dark at the edges and eggplant is completely soft. 

Cole Slaw with Corn & Scallions
by S. F. Berkowitz

Bag cole slaw
approx. 1/2 cup mayo
2 - 3 Tbsp seasoned vinegar
dash of sugar, salt, and pepper, to taste
2 stalks scallions, sliced
1 can yellow or white corn

Drain and rinse corn. Add to cole slaw. In a small bowl or cup, whisk mayo with seasoned vinegar, sugar, and spices. Toss cole slaw in it. Add sliced scallions. 




Plum Torte

6 plums
1/2 cup olive or canola oil
3/4 cup sugar
1 cup flour
1 tsp baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 eggs
cinnamon and sugar, for topping
Wash and dry the plums, and slice them in half. Reserve one plum to cut into 8 even slices for the center. Remove pits. 

Mix oil, sugar, flour, b. powder, salt, cinnamon and eggs until a smooth batter is formed. Pour into ceramic round pan, and place plums around the torte, with the sliced plum fanned out in the center. Sprinkle with cinnamon and sugar. Bake at 350 for about 45 minuts or until torte is set. 


Mon, May 27 2024 19 Iyar 5784