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Eating before the fast

What will you be eating the Shabbos before Tisha b'Av? Since the fast starts at night it is important to eat well during the day/early evening. However, lots of foods won't be good to keep on the blech that late.

I'm thinking of lots of fruit and salad to load up on water... Does anyone have some more ideas?

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  1. For Shabbos lunch that day, we will have a meaty meal with cholent and flanken, pastrami, kugels, chicken cutlets. For the last meal (Shalosh Seudos) we will be having a meal I served recently for Shabbos lunch. Before Shabbos: I roasted tilapia with a bit of olive oil, garlic, cumin, salt and pepper. Prepared the avocado, cilantro, tomato salsa and toasted slices of baguette with olive oil and crushed fresh garlic. I oven poached salmon fillets with lemon and onions. I also cooked Israeli couscous and angel hair pasta. I tossed the pasta with olive oil, salt, pepper and sundried tomatoes. I also cooked yukon potatoes and tossed with mayo, pickles, onions and red pepper. On Shabbos, I served the tilapia with the avocado salsa on the baguette slices and the poached salmon with dill sauce (mayo, dill, lemon and horseradish). On the side, couscous at room temp, potato salad, and the regular shalosh seudos tuna, egg, and pasta salad.

    1. lots of water. going light on the vodka:)

      1. Broadly speaking, I find a high-protein, high-fat, low-on-refined-carbs sort of meal keeps me fuller for longer, so that's what I make for pre-fast meals. Going into Tisha b'Av, I tend to do some sort of salmon (eg poached, with sour cream and dill sauce), with, say, an avocado salad, and olive oil-braised eggplant with pine nuts.

        9 Replies
        1. re: GilaB

          I agree with Gila B. Salmon and brown rice always works for me before a fast. Both can be served at room temp. Leave out the salt and spices. Season with lemon juice and dill. Make the rice into a salad by tossing it with some veggies and pineapple if you don't want to eat it plain. Don't forget to drink lots of water over Shabbos.

          1. re: GilaB

            Loving the eggplant and avocado, sounds like it can be eaten well at room temp, and very filling!

                1. re: GilaB

                  WOW...we had an extra eggplant from our CSA this week and thought it would be fun to try this recipe out. With only an hour to Shabbas, and no raisins in house, I substituted a couple quartered prunes and cooked everything in parve keilim. This dish is a KEEPER!!! Heck, I am going to adopt it in my catering menu as well. We served it hot with lamb shanks and couscous for Friday night dinner, and then as recommended with our dairy pre-fast dinner incorporating the milchigs as well. I have never been the biggest lover of eggplants, but this simple to prepare side totally stole the show. Thanks Gila!!!

                  1. re: gotcholent

                    I made it, too. It was wonderful. Fabulous on bread, toast, or crackers.

                    Thanks GilaB

                    1. re: AdinaA

                      Glad you enjoyed! The recipes for braised leeks and braised green beans from the same article are also wonderful.

                      1. re: GilaB

                        This looks delicious! I'm going to hopefully try it soon, but with Japanese eggplant so I can skip the soaking.

                        1. re: cheesecake17

                          I rarely soak, for any eggplant recipe. I find that it doesn't really make a difference one way or the other except for the rare bitter eggplant.

            1. ditto on the meaty kugel - plus a lot of breaded fried chicken cutlets/chicken bottoms (can easily be eaten warm or cold), cold cuts for sandwiches, and salads.

              1. I view a pre-fast meal is an opportunity to serve dishes too rich for ordinary use, like chocolate mousse involving heavy cream. Everything involving heavy cream.

                Seriously, the bottom line is no salt, high fat, and things that release water slowly (pasta, rice). Salt is a diuretic so meat, hard cheese and everything else with salt is out. But I use as much olive oil, sweet butter and cream as I like - and I like them a lot. The Turkish eggplant dish cited above where the eggplant is braised in olive oil sounds wonderful.

                I'm thinking about pumpkin pie as a side dish, made with egg yolks and heavy cream.

                Ripe, mashed avocado with lemon juice makes a fabulous binder for hearty salads. I'll serve a salt-free salad with pasta, beans, good tomatoes and a generous pour of olive oil for seudah slishi.

                Key lime pie for dessert, or maybe chocolate mousse made with heavy cream.