If you have a Yiddish-speaking grandparent or elder in your life, you may have heard the phrase “kein ayin hora” or “kinnahora” — usually followed by a ptuh, ptuh, ptuh. In Hebrew, the equivalent is “bli ayin ha-ra,” which means “without the evil eye.” 

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It’s a phrase used to ward off the negative influence that can take a blessing in your life — a job promotion, a new house, a beautiful baby — and turn it sour.

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The rabbis of the Talmud believed that the ayin ha-ra (“evil eye”) was invoked when someone who was unhappy with their life gazed on someone more fortunate and thought, “When will I be so lucky?” (Rabbeinu Yonah on Pirkei Avot 2:11:1). Instead of being happy for their friend, they feel jealous and inadequate — which causes harm to both people.

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We’re all capable of invoking the ayin ha-ra, even unintentionally — jealousy is a very normal human emotion. In fact, jealousy can be a very effective compass, pointing us in the direction of what we most desire! 

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The secret of the ayin ha-ra is to turn it into ayin tov, a “good eye,” or a sense of generous appreciation. This is actually quite simple, since the object of our gaze is inherently something we recognize as desirable or beautiful. The choice we have to make is whether we try to take away from someone else’s happiness, or decide to be a partner in our friends’ joy.

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The letter that symbolizes the month of Tevet according to the Sefer Yetzirah is Ayin (ע) — whose name is the same as the word for “eye” in Hebrew (עין). That makes Tevet an ideal time to consider how we’re using our gaze. 

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This recipe for black-eyed pea soup comes from Sarah Newman, who says, “This warm and nourishing soup is perfect for the dark season of Tevet. The black-eyed peas are inspired by the month’s opportunity to turn from the evil eye toward the good eye and reframe how we see and live in the world.” 

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Tevet Black-Eyed Pea Soup

Recipe from Sarah Newman of NeeshNoosh.net — A Jewish Woman’s Journey to Find Faith in Food

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Ingredients:

• 1 1/2 cups dry black-eyed peas
• 1 tbsp olive oil, plus more for drizzling
• 1 yellow onion, chopped
• 2 cloves garlic, coarsely chopped
• 2 carrots
• 1 large or 2 small green or yellow zucchinis, coarsely chopped
• 4 tomatoes, coarsely chopped
• 3 cups vegetable broth
• Water (optional)
• Salt and pepper to taste

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Directions:

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1. Soak black-eyed peas for at least an hour (or up to 24 hours). Rinse and add beans to a pot of water. Bring to a boil and then reduce to a simmer. Cook for about 30-40 minutes, until nearly cooked.
2. When the peas are almost ready, in a separate, large pot, heat 1 tbsp olive oil over medium-low heat. Add the onion, garlic, and carrots. Cook until soft, 3-5 minutes.
3. Add the zucchini. Mix well and cook for a few minutes. Then add the tomatoes and vegetable broth. Cover and bring to a boil.
4. Add the black-eyed peas. Mix well. Reduce to a simmer and cook covered until beans are fully cooked, about 20 minutes. Continue cooking if the beans aren’t yet done. If the soup becomes too thick, add water slowly until it thins.
5. Salt and pepper to taste. Stir well. Remove from heat and drizzle with a fruity olive oil.

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At The Well uplifts many approaches to Jewish practice. Our community draws on ancient Jewish wisdom, sometimes adapting longstanding practices to more deeply support the well-being of women and nonbinary people. See this article’s sources below. We believe Torah (sacred teachings) are always unfolding to help answer the needs of the present moment.

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Sources

What Is the Meaning of the ‘Evil Eye’?, Chabad.org

The Month of Tevet and Practical Steps to Dealing With Anger, TheJewishWoman.org
What is Sefer Yetzirah — and What Can It Teach You?, At The Well

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