1.0המסורת היהודיתhttps://yahadut.org/en/Dmitry Kaganhttps://yahadut.org/en/author/dk/Separating Ĥalla -rich600338<blockquote class="wp-embedded-content" data-secret="Ysolw7Mc6I"><a href="https://yahadut.org/en/between-man-and-god/kashrut/separating-halla/">Separating Ĥalla</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://yahadut.org/en/between-man-and-god/kashrut/separating-halla/embed/#?secret=Ysolw7Mc6I" width="600" height="338" title="“Separating Ĥalla” — המסורת היהודית" data-secret="Ysolw7Mc6I" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://yahadut.org/wp-content/uploads/2024/08/05-24-06.jpg19201080One who makes bread or cake from one of the five grains must separate “ĥalla” from the dough, as long as it has a minimum amount of flour. (This amount is a measure of volume, not weight. The minimum volume is 2.16 liters of flour. For white flour, this translates into the weight of 1.55 kilograms or 3.4 pounds.) When Jews were able to follow the laws of purity, they would separate between 2% and 4% of the dough and give it to a priest to eat. The teruma from the produce and the ĥalla from the dough supported the priests, who served the nation in the Temple and functioned as teachers and social workers. Nowadays, since we cannot attain the state of purity necessary to eat the ĥalla, we only separate a symbolic amount of dough. This is the procedure in practice. After the flour and water have coalesced ...