By Liz Biro
June 04, 2008
"...Kosher refers to foods prepared in accordance with Jewish dietary laws outlined in the Torah. Many gentiles are familiar with the prohibition of pork and shellfish, as well as meat and dairy at the same meal, but Chabad of Wilmington Rabbi Moshe Y. Lieblich, who certified Nagila, explains that kosher goes much further.
To gain and keep kosher certification for the Moroccan restaurant and its new catering service, Shalit has to abide by many practices, among them switching to all kosher-certified foods. Processed food packages must be marked with accepted kosher symbols that indicate contents have been properly prepared.
Meats must come from animals quickly, precisely and be painlessly slaughtered, following methods that must be undertaken by a specially trained Jew known as a shochet. Slaughtered animals are thoroughly examined for disease and injuries and rejected if either are present. Lastly, all blood is removed by a special salting and soaking process. Fruits, vegetables and grains must be free of insects, which are non-kosher, hence Shalit’s lengthy cleaning of the cilantro and all other produce.
Additionally, during the certification process Lieblich inspected all of Nagila’s utensils and surfaces to determine if any had been used for both meat and dairy or to prepare non-kosher foods. Those that were had to be eliminated or thoroughly cleaned.
Lieblich visits Nagila daily to ensure kosher rules are continually honored. The rabbi checks food stores for kosher symbols and reviews Shalit’s work habits. After the cilantro is washed, Lieblich uses a bright light to scrutinize the herbs for insects.
“When I come here I watch him (Shalit) doing whatever he is doing,” Lieblich says. “I come unannounced. I come sometimes in the morning; sometimes in the evening.”
Whenever he arrives, Lieblich says, he finds Shalit’s dedication to keeping kosher unwavering. Oftentimes, rabbis must be in kosher kitchens throughout the workday. “The only reason I can come in here an hour a day or randomly a couple times a day is because I trust him,” Lieblich says of Shalit.
For diners, Shalit’s devotion is an assurance that they are getting safe, carefully prepared, high-quality foods, and, if they are Jewish, foods that allow them to keep kosher even when eating out..."
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