The Torah reading
The weekly parasha is read in seven aliyot, with the haftarah.
This week's parashaHolidaysEvery week · Friday sunset to Saturday night
Candles, Shir HaShirim and Lekha Dodi, Kiddush, the dafina, the bakashot, and a day of rest.
"Remember the Shabbat day to keep it holy": for six days God created the world, and on the seventh He rested. Shabbat is a sign between God and Israel, and a taste of the world to come.
In Sephardic homes Shabbat begins with candles and the scent of the dafina, continues with songs at the table and the weekly parasha, and ends with Havdalah and the hope of Eliyahu.
More than Israel has kept Shabbat, Shabbat has kept Israel.
Welcoming Shabbat
Usually by the woman of the house, about 18 minutes before sunset. Following Maran, Sephardim say the blessing "lehadlik ner shel Shabbat" and then light.
Many Sephardim read the Song of Songs on Friday afternoon or before Kabbalat Shabbat.
The psalms of welcome and Lekha Dodi by Rabbi Shlomo Alkabetz of Safed, sung to melodies that change from community to community.
At home, the angels are greeted, and Proverbs 31 is sung in honor of the woman of the house. Many sing "Mizmor leDavid" (Psalm 23) before Kiddush.
Kiddush over wine, washing, and the blessing over two loaves, with fish, salads and the songs of the table.
The day of rest
The weekly parasha is read in seven aliyot, with the haftarah.
This week's parashaIn Aleppo, Morocco and elsewhere, the winter Shabbat nights before dawn are spent singing the bakashot, poems of supplication set to the maqamat.
The third meal in the late afternoon, with songs such as "Bar Yohai" and "Yedid Nefesh."
At nightfall: over wine, fragrant spices (often myrtle, hadas, in Sephardic homes) and a flame, separating the holy from the weekday.
Cooked before Shabbat
The Shabbat stew of meat, chickpeas, potatoes, wheat and eggs, cooked overnight.
Get the recipe →Eggs slow-cooked overnight with onion skins until brown and creamy.
Chicken and rice cooked overnight for Shabbat lunch.
Cooked tomato and pepper salad among the many salads of the Friday night table.
Get the recipe →Keep learning
Questions
Following Maran, Sephardic women say the blessing first and then light. Ashkenazi women usually light first and cover their eyes for the blessing.
The Moroccan Shabbat stew, cooked overnight so that a hot meal can be served on Shabbat day without cooking.
Poems of supplication sung before dawn on winter Shabbat nights in Aleppo, Morocco and other communities.