Parshat Korach: Mateh Aharon

“Moses spoke to the children of Israel, and all their chieftains gave him a staff for each chieftain according to their fathers’ houses, [a total of] twelve staffs, and Aaron’s staff was amidst their staffs.”

“And on the following day Moses came to the Tent of Testimony, and behold, Aaron’s staff for the house of Levi had blossomed! It gave forth blossoms, sprouted buds, and produced ripe almonds.”

For Korach, my parsha project is making matot (staffs; singular mateh). The inspiration is a Japanese snack known as “Pocky.” I dipped thin breadsticks in melted pareve chocolate bark. I also used thin pretzels. Any kind of pretzel rod or stick or breadstick will work.

To make the mateh flower, I used sliced unblanched almonds, dipped for a little color in tinted cookie icing (I also used some sparkly pink sugar for the blossoms). Five almond slices go in a circle for a blossom around a drop of icing. The leaves are almond slices dipped in green icing. The almonds themselves are the small end slices of almond that are covered with the brown skin (although fresh almonds are green . . .)

You don’t have to get so fancy. I also tried using some colored sprinkles and also tried sprinkling over the bits of almond to indicate that the mateh was blossoming and bearing almonds. You could also make flowers and leaves from marzipan or fondant and attach them with some melted chocolate. You might even be able to find some pre-made royal icing flowers/leaves or flower shaped sprinkles.

You can serve the matot upright, in a glass:

For this project, I used a 4.4 ounce box of thin breadsticks (Kitov Grissini, 4 dozen breadsticks to a box), and about 8 ounces of pareve chocolate bark. You could also use chocolate cookie icing (see last week’s parsha project make chocolate, pink and green icing). The icing takes longer to dry than the chocolate.

Use a spoon or spatula to drizzle over the chocolate and be gentle–the breadsticks are fragile. Gently tap the chocolate covered sticks to get off excess chocolate and let them harden on parchment paper.

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6 Responses to “Parshat Korach: Mateh Aharon”

  1. Daniela@isreview1 Says:

    Very cute – creative:)

  2. Lauren Says:

    I just love salty + chocolate. I never thought to dip grissini in chocolate before, though. And almonds! I’m in heaven.

  3. Leora Says:

    So creative. I think of Korach as the “swallow them up alive” parsha.

  4. Ariella Brown Says:

    Looks beautiful, and it should taste good, too! I don’t care for food that only looks pretty but tastes like cardboard — like some decorated cookies.

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