Fresh ways to break the Yom Kippur fast

By FAYE LEVY, YAKIR LEVY
September 17, 2015 14:03
Tomato chickpea soup

Tomato chickpea soup with spinach, flavored with garlic, cumin and smoked paprika. (photo credit: SANG AN)

 
X

Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

‘For a solemn holiday focused on the spiritual realm and not eating, Yom Kippur has two surprisingly joyous food traditions,” Leah Koenig wrote in Modern Jewish Cooking of the custom to feast before and after the fast.

“Like gearing up for a long bike ride or run, people tend to load up on carbs... The most important thing for fasters, I have found, is to drink lots of water in the day or two leading up to Yom Kippur. It makes the day so much easier.”

Read More...

Related Content