The question has been raised: why do many people call the third meal of Shabbat “Shalosh Seudos” -- which really means “three meals” in Hebrew, rather than “Seudah Shilisheet” – which means the third meal and would be more fitting. Rabbi Yeshaya Siff, of the Young Israel of Manhattan, once explained that when we eat our first meal on Friday night, we are usually ravenous. The next day, when we eat lunch -- the second meal of Shabbat -- we are also extremely hungry. However, on a short Shabbat, when we are required to eat the third meal of Shabbat within a few hours of finishing lunch, in most cases we wouldn’t be hungry at all. Yet we force ourselves to consume a third meal. By doing so, we are showing that all 3 meals had been eaten in honor of the Shabbat, and not simply because we were trying to assuage our physical needs. Thus, our partaking of “Shalosh Seudos” (particularly on short winter afternoons) is the clear confirmation by us that our intent was to dedicate all three meals to honor the Shabbat.
On the other hand, during the long summer Shabbat afternoons, we have a chance to have a restful nap, learn and/or attend a shiur, read a book, and play with our children or grandchildren – all in one day! But once all have rested, learned Torah, read and played, the entire family wants to eat “Shalosh Seudos”. People are always asking me what I serve Shabbat afternoons. Adults don’t want just a yogurt, bowl of cereal, or tuna or egg salad on a challah roll. We would like to eat something a little healthier, lighter and more sophisticated, and given that it is a mitzvah to eat this meal (whether hungry or not!), I try to make this meal as extra special as I can.
My husband and I love Greek salad. In the summer months, usually enough hours have passed since lunch that we can eat dairy for Shalosh Seudos. The salad described below is based on a Greek salad with a twist of the addition of the smoked salmon (lox). When making the dressing, add fresh lemon juice as it will elevate the taste to another level.
Greek Salad with Smoked salmon
(To make this salad parve and use it as an appetizer just leave out the cheese.)
- 6 cups mesclun greens or 2 to 3 heads of romaine lettuce
- 1 pound smoked salmon, sliced thinly
- 2 medium avocados chopped coarsely
- 1 medium red onion, sliced thinly
- 1 cup Feta cheese, crumbled
- 1 cup cherry tomatoes, sliced in half
- Handful of sliced black olives slices (optional)
- 2 tablespoons finely chopped fresh dill
- 1/3 cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 2 gloves garlic, crushed
- 1 tablespoon balsamic
- 1 tablespoon olive oil
Note: I always double my dressing so I have them for during the week. They store well in a quart container.
- Combine mesclun, salmon, avocado, onion, tomato and feta in large bowl.
- Whisk remaining ingredients in small bowl then pour over salad; toss gently.
Salmon with Sweet Chili Sauce and Panko Topping
- 1 whole side of a baby salmon fillet (about 2 pounds)
- 1/3 cup of sweet chili sauce
- 1/4-cup plain panko crumbs
- 1 Tablespoons black sesame seeds
- Place the side of salmon on a cookie sheet lined with parchment paper.
- Pour on the sweet chili sauce all over the salmon.
- Sprinkle on the panko crumbs and then sesame seeds over the salmon, then bake for 25 minutes at 350 uncovered
When cooled transfer to an oval glass platter for serving or slice into smaller servings. This pasta salad is a staple at our house on Shabbat. It keeps for a few days in the fridge tightly covered. I make it on Thursday and it’s perfect for Shabbat afternoon seuda shlisheet.
Nutty Asian Noodles
- 1 pkg angel hair pasta (or thin spaghetti) works well with rice noodles too, cooked according to directions.
- ½ cup low sodium soy sauce
- ½ cup roasted or toasted sesame oil
- 1/3-cup sugar
- pinch cayenne pepper (optional)
- 1 Tablespoon crunchy peanut butter
- 2 scallions finely chopped for garnish
- Mix all dressing ingredients in a bowl. (I do it in a food processor to make it smooth.)
- Pour the dressing over pasta while the pasta is still warm it helps boost and absorb the flavor if pasta is still warm. Garnish with scallions.
Marinated eggplant dip
- 1-2 medium eggplant
- Canola oil for frying
- handful full of flat parsley, finely chopped
- 1 cup Ketchup
- 4 Tablespoon sugar
- ½ lemon, juiced (must use fresh lemon)
- 4 cloves garlic crushed
- salt and pepper to taste
- Slice eggplant into ¼ inch rounds
- Heat a large sauté pan, add in enough oil to cover the bottom of the pan and fry eggplant in batches until light to medium brown.
- Drain the eggplant in a colander to let the oil drip out. (Yes it’s fattening but totally worth it). I leave a plate underneath the colander to catch the oil.
- In a medium bowl mix all the sauce ingredients together.
- Once the eggplant has drained for an hour, gently fold the eggplant into the sauce being careful not to break up the eggplant slices.
Naomi Nachman, who originally hails from Sydney, Australia, has lived in New York for 24 years. She has appeared in her own TV specials on the Jewish Life TV network featuring her cooking demonstrations. She has also been a guest host on the QVC TV network and has been featured in cookbooks, a cooking CD and a variety of newspaper articles covering topics related to cuisine preparation and personal chefs. Naomi is a contributing editor to The Jewish Home Newspaper writing weekly articles and recipes that is syndicated in New York, Baltimore and California.
Naomi now hosts her own radio show on The Nachum Segal Network, called “Table for Two with Naomi Nachman”. The show airs on Friday mornings at 9am on www.nachumsegal.com. In 2004, Naomi started her own Personal Chef business, The Aussie Gourmet, to cater weekly and Shabbat/Yom Tov meals for families and individuals within The Five Towns and neighboring communities. Naomi has also been sought after to teach cooking classes throughout the New York/New Jersey Metropolitan area. She has also taught classes in Australia and Israel. For more information about Naomi go to www.theaussiegourmet.com.