That Delicious Smell

Earlier posts have already established the fact that the cycle of the week in Israel, or at least in parts of Israel, is focused on Shabbat. Well documented are the crowded supermarkets, open-air markets, pop-up flower stands, laundry blows in the wind after being set out to dry, and the disappearance of Egged buses thirty minutes before Shabbat. All of these can be easily observed.

What cannot be seen are the smells of Shabbat. The clattering dishes in apartments next door signal the fact that cooking has begun. But its only a couple of hours later until the smells of delicious food begin wafting from neighboring apartments. I like to try and guess what people are having for Shabbat dinner, how many guests, or how they make their chollent. Sauteed onions are one of the first smells that can be detected, followed, by garlic, roasting potatoes, and fresh spices. The last, and perhaps most flavor laden smell, is that of meat cooking. Whether its brisket, chicken soup, or kishke, wonderful smells fill the apartment. Sorry vegetarians, tofu just doesn't smell as yummy.

You can see above how close the apartments are to each other in the Old City of Jerusalem. It's not hard to imagine the ease by which one can smell thy neighbor's Shabbat meals. Although I do not live in a neighborhood as densely populated or homogeneous as the Old City, Shabbat continues to be an experience that appeases all the senses, well before it even begins.

Hebrew phrase of the day:
Eifo hatachanat autobus?
Where is the bus stop?

Shabbat shalom.