Source of Mercy, the world feels different now. Since that dark day, grief and terror have settled into our bones. We have seen too much suffering, too much loss, too many hearts broken open by pain. Hold us in Your infinite compassion. Teach us how to breathe again in a world that feels forever changed.

We remember every life torn away, every family waiting for news, every soul still held captive in body or in spirit. Bring them home, Holy One. Bring healing to those who mourn, courage to those who despair, and rest to those whose hearts can no longer carry the weight of sorrow.

Plant in us the seeds of peace. Help us see the divine image even in one another’s tears. Spread Your shelter of safety over all who dwell in fear, in Israel and in Gaza, and in every place touched by violence. Oseh shalom bimromav, may the One who makes peace in the heavens make peace for us, for our neighbors, and for this fragile, aching world. Amen.

Makes about 1/2 cup

Ingredients:

3 tablespoons ground turmeric

3 tablespoons ground cumin

1 tablespoon ground black pepper

2 teaspoons ground cardamom

2 teaspoons ground coriander

1 teaspoon ground ginger

1/4 teaspoon ground cloves

Instructions:

In a small jar with a lid, combine the turmeric, cumin, black pepper, cardamom, coriander, ginger, and cloves, secure the lid, and shake until combined. Store airtight for up to 1 year.

This recipe is copyrighted by Faith Kramer, author of 52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen. Learn more at faithkramer.com.

Adapted from The Cochin Jewish Book of Sweets and Drinks

By Essie Sassoon, Bala Menon, and Kenny Salem

Serves 6-8

6 sheets matzah

4 cups water

½ tsp. salt

½ tsp. masala spices (see notes), optional

1 ¼ cups sugar

¼ cup coconut oil

½ cup divided, dried, unsweetened grated coconut

Break the matzah into small pieces (1/4-to-1/2 inch in size). Set aside. In a pan combine the water, salt, spice mix, sugar and coconut oil. Stir. Bring to a boil over medium heat. Stir in ¼ cup coconut shreds. Stir in matzah pieces. Mix well. Cook until water evaporates, stirring occasionally. Stir in an additional 2 Tbs. dried coconut. The consistency should be like a slightly wet matzah brei mixture. If too wet, add additional matzah pieces. If too dry, add water. Serve warm or room temperature sprinkled with the remaining coconut shreds.

Masala Spice Mix: Mix ¼ tsp. each ground cinnamon, cardamom, nutmeg, and ginger. Use ½ tsp. for this recipe (or skip the mix and just use ½ tsp cinnamon). Store leftover mix airtight and use to flavor tea, coffee, and desserts.

Optional: Serve the sweet with fresh mango, berries, or other fruit and or top with a tablespoon or two of coconut milk or cream.

This recipe is copyrighted by Faith Kramer, author of 52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen. Learn more at faithkramer.com.

This is the first ritual washing of the seder. You do it whether your hands are clean or dirty, because you’re about to consume some food for the first time since you sat yourselves down for the meal/exploration of history. The act of washing prepares you for the enjoyment and exploration ahead. And this probably goes without saying, but be careful not to spill on any local witches — while scientists do not know if all bearers of magic have a water allergy, better safe than sorry. It’s also practical to protectively shield your characters at the beginning of the narrative, because if they melt no one learns anything.