In Jerusalem

‘There is no procedure’

03/21/2013 11:48 By SAM SOKOL

On Passover, restaurants billing themselves as kosher without certification are facing a new kashrut situation.

Ichikidana will be closed over Passover, but owner Lahava Siliman-Herman does not know if she will s

Photo by: Marc Israel Sellem

‘We will be closing for Pessah [Passover],” says Lahava Siliman-Herman, the owner of Ichikidana, an Indian restaurant in the middle of the Mahaneh Yehuda. Since last year, Siliman-Herman has been part of a loosely affiliated movement of restaurateurs who have rejected oversight from the country’s Chief Rabbinate and have given up their kosher certification. Operating as “kosher without a certificate,” these restaurants are acting in protest at a rabbinate that they believe is falling down on the job.

With Passover coming up, all leavened products are forbidden and must be sold symbolically to a non- Jew, kitchens are required to undergo massive cleaning and dishes must be either replaced or ritually cleansed for use. The owners of some of these restaurants, such as Ichikidana, which serves Indian food prepared fresh from ingredients purchased from food stalls in the surrounding market, are unsure about how to prepare themselves for the holiday and how to sell their hametz (leaven) without the help of the rabbinate.

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‘There is no procedure’

On Passover, restaurants billing themselves as kosher without certification are facing a new kashrut situation.

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