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Hebrew New Year
Month of Abib
Northern Hemisphere Harvest
Northern Hemisphere Harvest
“Abib (Ābhībh) in
Hebrew is literally the
‘Ear of grain.’
abundance and fertility
of the new year.
“This month (April) will be for you the beginning of months. It will be the first month of the year for you."
Exodus 12:1-6
Northern Hemisphere Harvest
Northern Hemisphere Harvest
Northern Hemisphere Harvest
Winter barley harvest or
reaping starts in April in the
Northern Hemisphere.
The Feasts of the New Year always
began at the time of Harvest.
You can’t have a festival without a feast.
Blast the Trumpet
Northern Hemisphere Harvest
Blast the Trumpet
“Blow the trumpet at the time of the New Moon (MONTH), at the full moon, on our solemn feast day. For this is a statute for Yashar’EL, a law of the Elohiym of Yaakov.”
Psalms 81:3-4
“Speak to the people of Israel, saying, In the seventh month, on the first day of the month, you shall observe a day of solemn rest, a memorial proclaimed with blast of trumpets, a holy convocation."
Leviticus 23:24
Passover Feast
“These are the feasts of YAHUAH, holy convocations which you will proclaim at their appointed times. On the fourteenth day of the first month at twilight is YAHUAH’s Passover. And on the fifteenth day of the same month is the Feast of Unleavened Bread to YAHUAH; seven days you must eat unleavened bread. On the first day you will have a holy convocation (assembly); you will do no customary work on it. But you will offer an offering made by fire to YAHUAH for seven days. The seventh day will be a holy convocation; you will do no customary work on it.”
Leviticus 23:4-8
“Seven days you will eat unleavened bread; on the first day you will remove leaven from your houses, for whoever eats leavened bread from the first day until the seventh day will be cut off from Yashar'EL.”
Exodus 15:12
Unleaved Bread Recipe
Ingredients
• 2 cups all-purpose flour
• 1 cup cold water + more if necessary
• 4 tbsp olive oil
• ½ tsp salt
Instructions
1. In a large bowl, combine the salt and flour.
2. Add the water and mix with a fork until the flour is wet. If it doesn’t come together, add small splashes of water until everything begins to bind. Stir in the oil.
3. Place the dough ball onto the working surface, previously floured. Knead for about five minutes until it becomes elastic and silky. You are just making a dough ball.
4. Divide the dough into 6-7 pieces that have the size of a larger golf ball.
5. Flour again the work surface. Grab a rolling pin and roll out the dough. Roll, spin the dough and then roll again. Repeat until you get a ¼ inch thick piece of dough.
6. Place a slightly greased non-stick pan. (I use a cast iron pan) over medium heat and wait until it’s hot.
7. Take one piece of dough and put it in the pan. Flip it over after 30 seconds. This way you will get an evenly toasted bread on both sides. After 30 seconds, flip it over again. You will notice that little air pockets will begin to appear in the bread. Now you can flip it over the third time. The bread seems puffed up now, it is time to press gently so the interior of the matstsah is cooked too. It should take about 3-4 minutes in total to cook one flatbread.
8. Repeat for the remaining dough balls.
9. Keep the bread stacked and warm between the layers of a clean cloth. (Paper towels are fine)
10. Enjoy! Happy Passover!