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The Crown of Halacha

Hilchos Issur VeHeter – Course Outline

Shiurim will be disseminated twice a week. Periodically quizzes will be given. Questions are accepted at all times.

HILCHOS MELICHA – 28 SHIURIM

I) Introduction

Simon 69:

1) The six reasons for hadacha rishona according to the Pri Megadim
2) If the meat was salted without hadacha rishona
3) How to Apply the Salt
4) The Final Washing
5) If the Final Washing was not Done
6) Believing Non-Jews
7) Meat Cooked Without Being Salted.
8 ) Three Day Old Meat
9 ) Three Day Old Meat Mixed with Fresh Meat
10 ) Meat that was salted in a “kli sh’aino menukav”
11 ) The Law of Chalita
12 ) Ma’ase D’Rashi

Simon 70:

13) Four reasons that one may salt many pieces of meat together according to the Pri Magadim
14) Fish and chicken that were salted together
15) Kosher meat and treif meat that were salted together
16) Meat Salted Next to Other Meat
17) Meat That Fell Into Tzir
18) Meat That Pickled in Tzir

Simon 71:

19) Heads , Hooves, and Brains

Simon 72:

20) How to Kosher a Heart
21) Chaticha Na’aseh Nevaila

Simon 73:

22) Liver – The sugya
23) How to Kasher a Liver
24) Roasting Liver with Meat

Simon 74:

25) The Spleen

Simon 75:

26) Intestines

Simon 76:

27) How to Kosher Meat by Roasting

Simon 77-78:

28) Stuffed Chicken with Meat

HILCHOS BASAR B’CHALAV – 30 SHIURIM

Simon 87:

1) The Definition of Cooking Basar B’Chalav
2) Basar B’Chalav M’drabbanan
3) Maris Eyin
4) Lesser Forms of Cooking
5) Making Cheese

Simon 88:

6) Meat and Milk on the Same Table

Simon 89:

7) Waiting Between Meat and Milk
8 ) Waiting 6 hours after a tavshil

Simon 90

9) The Udder
10) The Udder (Part II)

Simon 91:

11) Placing Kosher Food on a Treif Plate
12) Tata’ah Gavar
13) Melicha K’rosayach
14) The Bird and the Kutach

Simon 92:

15) Meat that falls into milk
16) The argument between Rashi and the Ri (Rav Yitzchak)
17) Chaticha Na’aseh Nevayla
18) A Drop on a Pot
19) A Drop on a Pot
20) Zai’ah

Simon 93:

21) Cooking Milk in a Meat Pot

Simon 94:

22) Spoons
23) Spoons, Not bar Not
24) Meaty Vegetables in a Milk Soup
25) Meat that was Cut with a Dairy Knife

Simon 95:

26) The Source of “Not-bar-Not”
27) Washing Dishes

Simon 96:

28) Spicy Vegetables
29) Spices, Lemonade, and Squash

Simon 97:

30) Use Parve Dough!

HILCHOS TAARUVOS – 31 SHIURIM

Simon 98:

1) Kfaila
2) Tam k’ikar: Introduction
3) Nishpach
4) Ch’n’n B’kailim
5) Issur mevatel issur

Simon 99:

6) Issur Bones
7) Ain Mevatal issur L’chatchila
8) Ain Mevatal issur L’chatchila by Issurai D’rabbanan

Simon 100:

9 ) B’ria

Simon 101:

10) Chaticha Ha’ruya L’hischabed

Simon 102:

11) Dvar Sheyash Lo Matirin
12) Part 2.

Simon 103:

13) Nosain Tam l’fgam
14) Aino Ben Yomo Kailim

Simon 104:

15) Pickled Rodents

Simon 105:

16) Kavush K’mvushal
17) Kli Shaini
18) Tzli
19) Ain Blios Yotzai B’lo Rotav
20) Melicha

Simon 106:

21) Efshar L’sochato

Simon 107:

22) Eggs, Fish, and Flies

Simon 108:

23) Rai’ach Milsa

Simon 109:

24) Yavaish B’Yavaish

Simon 110:

25) Davar Chashuv
26) Kol Kavuah K’mechtza al Mechtza
27) Ta’arovos Chatichos
28) One Was Eaten/Many Ta’arovos
29) Sofek Sofeka

Simon 111:

30) The laws of “tolin”
31) Two K’dairos of Heter

This course takes 14 months.

These shiurim are meant to take the talmid beyond the basics of kashrut. With the skill gained he will be able to understand the great many details in Yora Daya – Issur V’heter. These are skills that can be applied in other areas of learning and through the learning a person will reach higher levels of yiras Hashem. It is the hope of Yeshiva Keter HaTorah that after receiving Smicha the new Rabbanim will help disseminate and strengthen the Torah in their communities.

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