Sukkot is one of the Shalosh Regalim — the three pilgrimage festivals of the Torah. For seven days in the autumn (eight outside of Israel), Jewish families step outside their homes to eat — and sometimes even sleep — in a sukkah, a temporary hut topped with a leafy roof.
The Torah commands: “You shall dwell in booths for seven days… so that your generations may know that I made the children of Israel dwell in booths when I brought them out of the land of Egypt” (Leviticus 23:42–43).
But what exactly were those “booths”? Rabbinic sources offer two views:
Some say they were actual huts, fragile shelters built in the wilderness.
Others interpret them as the Clouds of Glory — divine protection that surrounded the Israelites during their journey.
Either way, the sukkah is a symbol of vulnerability paired with faith: we sit under a flimsy roof but trust that Hashem provides shelter.
What Makes a Sukkah “Kosher”?
The mitzvah of sukkah is rich in detail. Some halachic highlights:
The roof (schach) must come from natural, unprocessed plant material such as palm branches, bamboo, or corn stalks. Plastic, metal, or manufactured coverings are not valid.
You must be able to see the stars through the schach at night.
During the day, the sukkah must provide more shade than sunlight.
It must have at least three walls, though many build four for stability.
These requirements turn the sukkah into a paradox: a structure both temporary and deeply meaningful.
Sukkot is also known as Zman Simchateinu — the season of our joy. The Talmud (Sukkah 27b) teaches that “All of Israel are fit to sit in one sukkah.” It’s a festival about inclusion, joy, and shared experience.
The mystical tradition of Ushpizin — welcoming the spirits of biblical ancestors such as Abraham, Sarah, and David into the sukkah — deepens this sense of hospitality. Many families also use this as a chance to host guests, reflecting values of warmth and generosity
The Role of Food in the Sukkah
What transforms a sukkah into a home away from home is the table. Food plays a starring role:
Hearty Soups: Warm bowls of chicken soup or lentil soup keep out the autumn chill.
Freshly Baked Challah: Often round or braided, served with dips or honey.
Autumn Produce: Squash, pumpkin, and root vegetables, tying the festival to the harvest season.
Festive Wine: Kiddush in the sukkah elevates each meal into a sacred moment.
Eating in a sukkah changes the atmosphere. A simple stew becomes a festival dish, flavoured not just by seasoning but by mitzvah and memory.
Even in busy UK cities, from London’s back gardens to Manchester community sukkahs, Jews continue to fulfil this mitzvah. The sight of fairy lights strung across bamboo roofs or children decorating sukkahs with homemade paper chains shows how ancient traditions adapt in modern life.
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