BUILDING AN EDIBLE SUKKAH
Did you know that the mitzvah of sukkah is one of the only mitzvahs we do with our entire body? When you enter into the sukkah, you are entirely surrounded by the mitzvah. While the building requirements for a real sukkah are quite specific, when it comes to food art there’s lots of room for variation.
I’m sure you’ve all seen the candy sukkah—typically graham cracker walls held together with marshmallow fluff, and green sour sticks for the sechach (greenery) on top. I’m excited to share some healthier versions, using real, simple food you might serve for breakfast, lunch of dinner.
My ideas are just suggestions using foods you might normally eat together. Feel free to mix and match or come up with your own combinations. If you try out some different ones, leave a comment and share your idea with the rest of us.
Toast and Avocado
This is simply toasted bread, cut into sticks to resemble the boards of a sukkah. On top there is mashed avocado with salt and lemon juice, into which the toast can be dipped (or it can be spread).
Eggs and Cheesy Spinach
Cook the eggs omelet style, then cut into a square using either a knife and a steady hand, or a square-shaped cookie cutter. Sauté some fresh spinach in olive oil or butter and salt, then melt a little cheese through it.
Tuna and Celery
Make some tuna, whichever way you like it. Plate it neatly in a square. You can do it carefully by hand, using a knife to straighten up the edges, or you can place a square cookie cutter on the plate, fill gently with tuna, press down with a fork and gently pick up the cutter. Top with crunchy celery rounds.
Carrots and Dill Dip
Carrot sticks and dip. I used purchased dill dip, but spinach, avocado or olive dip would all work well too. The green color in the dip represents the schach.
Mashed Potato and Green Beans
I prefer simple mashed potatoes—boiled potatoes, drained, mashed with salt and sometimes fried onion (fried onion not pictured)—but you can use your preferred method. Create a square using the same method. Top with blanched green beans.
Chicken Fingers and Kale Chips
To make basic kale chips, toss pieces of de-stemmed kale with a little olive oil and salt. Bake at 275° F for about 20 minutes. I love the leafy look they give this sukkah! Any greens can be substituted here!
The “walls” here are made out of chicken fingers. You can choose whether to bake or fry them. I baked mine at 400° F for about 20 minutes, but if they’re thicker you’ll need to keep them in for longer.
Happy Sukkot! Chag Sameach!