Keeping Kosher Part I: What and Why for Believers

What does ‘kosher’ mean?

The Hebrew word ‘kosher’ (כָּשֵׁר) literally means ‘fit.’ The Kosher laws define the foods that are fit for consumption according to Judaism; while also referring to the kitchen and the kitchen items that are fit to be used.

The basic kosher-laws are of Biblical origin, derived from Leviticus 11 and Deuteronomy 14:1-21. The kosher-laws we know today have developed throughout the ages. Commentators give all kinds of reasons ‘why’ Judaism keeps kosher. Some mention health-reasons; and yet, there is no true satisfactory reason that explains keeping kosher in a logical way.

And so, perhaps it might just be that keeping kosher could be a somewhat ‘illogical’ tool with which God sanctifies the People of Israel as His people, as well as a way to prevent Israel from assimilating (because that would lead to the loss of identity). Leviticus 11:43-44 calls for this holiness, directly after presenting us with a long list of clean and unclean animals:

“You shall not defile yourselves with them, and become unclean through them. For I am the Lord your God. Consecrate yourselves therefore, and be holy, for I am holy.”

Being holy just like our Maker, perhaps echoes a bit of the likeness mentioned in Genesis 1:27. We’re made in His image, and we’re called to be holy like Him, too. Perhaps our food traditions could serve as a daily returning reminder of this call for holiness.

Much More than A Food Culture

Many might associate the word ‘kosher’ with another word for ‘Jewish cuisine.’ Of course, due to the Jewish Diaspora, a wide variety of other cultures have truly enriched the Jewish kitchen; and yet, the significance of keeping kosher extends far beyond its cultural identity. Throughout Israel’s 3000-year history, ‘keeping kosher’ has been a hallmark of Jewish identity, and continues to play a vital role in shaping Israel spiritually and socially and preserving Israel’s national memory—and with it—her identity.

The Power of Food and Shabbat

Throughout history, food has played a vital role that stretches beyond the essential matter of nutrition (but let’s keep that important topic for another time). Food serves as a tool to bring people together and foster fellowship. On another note, traditional dishes from our homeland with their unique spices can help us tell a story that reminds us of our roots, while adding a comforting ‘sense of home.’ It’s very common to use recipes that were passed down to us throughout generations, like ‘Grandma’s Challah’ or ‘Grandpa’s Salmon.’

The togetherness and traditional foods give the Shabbat and the Biblical holidays an extra special atmosphere, as we invite friends or family over for a relaxed time, to enjoy and talk about all kinds of topics. And so, food has the power to connect.

How Can Keeping Kosher Affect Us Spiritually?

Besides daily life, there are also specific kosher-rules for the biblical holidays. For example, during Pesach, we avoid anything that contains grain that has risen or fermented—including bread, pasta, beer, liquor, and more. Why? As a physical reminder that Israel left Egypt in such a hurry without the time to let the bread-dough rise. Once a year, when we eat matzah instead of leavened bread, that seemingly simple act serves as a national memory of the Exodus from Egypt, when God delivered Israel with His mighty arm.

Now beyond the physical effect of yeast, Yeshua reminds us that leaven is a spiritual symbol of a bloated ego:

“A little yeast works through the whole batch of dough.” (Galatians 5:9)

And so, when we remove yeast and other similar products from our kitchen to make a kosher kitchen in preparation of Pesach, we’re reminded of Israel’s miraculous history, while the cleaning also reminds us of our inner state, and our desire for a clean heart. That’s just one tiny example of the power of keeping kosher.

Teaching the Next Generation

Keeping kosher also has an educational role. For example, when we prepare a meal that contains meat, keeping kosher requires us to prepare a ‘parve’ dessert (meaning: without milk or meat). And so, baking brownies with oil instead of with butter is—in itself—an opportunity for a conversation as well as a chance to tell the next generation why we separate meat and milk: because we’re part of the People of Israel and that’s part of the traditions handed to us by our ancestors.

Identity and Inquisition

It’s perhaps easy to keep kosher during peaceful times. However, it’s particularly significant to see the role of Jewish women (in particular) in the darkest times of history, such as the Inquisition. Once the Inquisition was established, observance became dangerous as well as difficult. And so, even one’s home was no longer a safe refuge, for every home had servants and every servant was a potential informant for the Inquisition. After Jewish institutions were removed, the home became the only remaining place in which one could observe. Since the home was traditionally the woman’s domain, her central role there became magnified in importance.

During the inquisition, the Jewish identity was kept alive thanks to the keeping of the Jewish traditions. One example is that mezuzahs were hidden under statues of Mary, to be able to keep the memory of God’s commandments alive no matter the life-threatening circumstances. Moreover, many of these brave women also attempted to keep kosher by switching in beef for pork, despite the danger of being burned on the stake. Did you know that—even during dark centuries like those of the Inquisition—homes that kept the Jewish traditions alive in fact managed to pass on the Jewish identity? What a source of inspiration.

Professor Marion Kaplan, a professor of Jewish history at New York University, surveyed Jewish women in nineteenth-century Germany, and found that they “remained the guardians of tradition in a period in which German Jews were undergoing a variety of processes of adaptation.” As men eagerly shed their Judaism for greater social acceptance, many of their wives clung to ancient customs, and ensured their homes were cleaned for Pesach, Shabbat foods were cooked, and holidays observed. Even assimilated Jews record their mothers or wives maintaining kashrut standards in their homes, or at least a taste of tradition. Here again, we notice the importance of keeping the Jewish traditions, including the Jewish dietary laws, on the preservation of the Jewish identity.

But.. Is This Still Relevant For Believers?

Messiah Yeshua says He did not come “to abolish the law” (Matthew 5:17-18). Even if we argue that Abraham prepared a meal with meat and butter for his guests, the traditions have developed over time, which includes the separation between milk and meat dishes up to the point where that’s a very commonly accepted rule.

If keeping kosher doesn’t negate our faith in Messiah: then perhaps it might be just a great witness, that our faith in the Jewish Messiah doesn’t negate being Jewish? It’s a very important question to ask ourselves, and I believe our faith really can go 100% hand-in-hand with keeping kosher.

Hospitality and Conversation

As a matter of fact, keeping Kosher is perhaps my greatest asset in hospitality and also a testimony. Our religious Jewish friends are provoked to think, and ask why we keep kosher and believe in Yeshua. As a matter of fact, it has opened up to many conversations.

Truly, when living in Israel without a kosher kitchen, my home just wouldn’t be welcoming to everyone. Our friends simply couldn’t even enjoy anything at my table. Why shouldn’t my home be welcoming to everyone?

Messiah calls us to be a salt and a light, and Paul warns us not to cause anyone to stumble:

“Now food will not bring us closer to God. We are no worse off if we do not eat, nor are we better off if we do. But make sure that this liberty of yours in no way becomes a stumbling block to the weak.” (1 Corinthians 8:8-9)

Keeping Kosher Part II: How To

(We highly recommend first reading: ‘Keeping Kosher - Part I: What and Why for Believers’)

After understanding the ‘What and why’ of Keeping Kosher, let’s talk about the ‘How To’.

General Requirements of Keeping Kosher

• Clean Animals: are animals with split hooves that chew their cud (such as: cows, sheep, goats, and venison). Seafood must have both fins and scales (e.g. salmon and tuna). Birds of prey aren’t kosher, but poultry (chicken), turkey, duck, and goose are. See: Leviticus 11 and Deuteronomy 14:1-21.
• Kosher slaughtering (‘shechitah’) refers to meat that’s ritually slaughtered by a trained individual called a ‘shochet’. This method is intended to minimize the animal’s suffering and ensure the meat is clean (including for the blood to be drawn from the animal).
• Separation of dairy and meat*: is one of the central rules of kashrut that prohibits the mixing of meat and dairy products. This is based on the verse: “You shall not boil a young goat in its mother's milk.” (Exodus 23:19), and developed throughout generations.
  Dairy-products include milk, butter, yoghurt, cheese, and more.
  Note that meat includes chicken, while fish is considered ‘parve’*.
• Inspection for insects: Fruits, vegetables, and grains must be thoroughly checked to ensure they don’t contain insects (because those are considered to be ‘unclean’).
• Wine and grape juice: are considered kosher if they have a kosher-certification mark.
• Waiting time between eating meat and dairy: depending on one’s Sephardic or Ashkenazi background, and ensures that any residual meat or dairy doesn’t mix in the digestive system.

How to Keep a Kosher* Kitchen

Separation* of Dairy and Meat

1. Food Ingredients & Kitchen Tools
Besides not mixing or serving meat and dairy together (such as refraining from adding cheese to pasta bolognese, for example), this separation also includes using different kitchen tools/dishes/pots/silverware, as well as cleaning supplies (including dish cleaning sponges and brushes) to prepare and clean up. It might be helpful to color-code kitchen tools etc., and mark meat-utensils etc. with red, and dairy ones with blue.

2. Plan Ahead
Before every meal, decide—even if your meal’s entirely parve—whether it’s either a milk or a meat meal, so it’s also clear which suitable utensils to use.

3. Parve refers to food that’s neither meat nor milk, and includes: fruit, vegetables, grains, legumes, eggs, and honey. Parve-ingredients are a useful substitute to use for dairy or meat meals. Note that fish is parve, too. Parve products can be used when preparing a meat or dairy meal. Oil and margarine are possible parve-ingredients when making a parve-dessert.

How to Kasher a Kitchen

Kashering a kitchen means making it kosher, which is a method that’s also used for Pesach or when you’re moving into a new home, and includes:

• Surfaces and appliances: clean thoroughly.
• Pots, pans, utensils, silverware, and cookware: boil in water.
• Sink & countertop: can be cleaned in between uses with boiling water.
• Oven, baking sheets, and racks can be kashered by cleaning them manually, by heating them at high temperatures (approx. 260°C or 500°F), or by means of the oven’s self-cleaning cycle to remove any food residue. Besides cleaning, some add waiting 24 hours in between using the oven for meat or milk.

Conclusion

With some discipline and mindfulness, we can maintain a kosher kitchen and create an environment that aligns with the Jewish dietary laws. Paul reminds us that meat should never be a stumbling block, and in fact, a kosher kitchen does reflect our respect for the Jewish traditions. It also serves as a way to open our door to more hospitality. May our kitchen table be welcome for each and everyone to have fellowship with us!