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This chapter focuses on the Sephardic Jews who settled in the Midwest. Wherever the Sephardi settled in the Heartland, the local press often noted their presence and customs, because they were distinct enough from the more familiar Ashkenazi to warrant comment. They were multinational and multilingual by culture and practice. Instead of speaking German or Yiddish, as did most of the Ashkenazi of Europe, many Sephardic Jews spoke, wrote, and prayed in Ladino. Sephardic interpretations of halakhah (Jewish Law), dating to the sixteenth century, were also distinct from those of the Ashkenazic. The major difference relates to the holiday of Passover that celebrates the Israelites' liberation from Egyptian slavery. During the eight days of Passover, no Jew is supposed to consume hametz (leavened) grain products that have come into contact with moisture for more than eighteen minutes or that have been made with yeast. While also abstaining from leavened breads, Sephardim do not include rice-based cakes, fritters, or other baked goods in the category of proscribed hametz because the main component cannot rise even with the addition of yeast. Sephardic rules also permit the consumption of legumes during this holiday. As a case in point, delicacies, such as Frittada de Pressa (fried leek pancakes) and nutty-flavored Sodra/Sorda (fava bean soup), are consumed with gusto at Sephardic ritual Passover meals. |
