The last of the Spring holidays is rapidly approaching here in Israel. It has been two months of non-stop festivities beginning with Passover for the Jews, Easter for the the Christians and Ramadan for the Muslims. The Jewish people have been counting the days of the Omer (for the late spring harvest) and working on improving their inner spirituality.
We had an interesting holiday of Lag B’Omer a couple weeks ago, celebrating the Light of the World, and also the life of beloved first century sage, Rabbi Akiva. This festival is usually celebrated with joyous bonfires, singing and dancing. Tragically, for Israel, it was marked by arsonist terrorists setting fire to several communities. The moshav of Mevo Modi’in was utterly destroyed. We know four families who lived there, including the Solomons and Swirskys. Their sons form one of our favorite LA bands, Moshav. Hamas and other terrorist factions in Gaza have been sending over incendiary devices attached to balloons, burning up thousands of acres of forest and farmland.
This week, we are looking forward to the last holiday of the season, Shavuot, where we celebrate the giving of the Torah to Moses on Mount Sinai; the wheat harvest that has just come in…. as we travel on Route 6 every day, we have seen the gathering and bundling of the golden fields of wheat. It is spectacular!!!!…. the fruits and vegetables coming into season; the summer flowers; the Land of Milk and Honey; the sincere milk of the Word; and the love story of Ruth and Boaz. And the Christian communities here will be celebrating the Feast of Pentecost where the Holy Spirit fell upon the talmidim of Jesus and upon the congregation of people gathered in Yerushalayim for the Shavuot holiday. Wow! That’s a mouthful!!!
Some religious Jews stay up all night studying Scripture. The seculars (khiloneem) celebrate the agricultural aspects of the holiday with parades and floats and lots of flowers. And EVERYONE enjoys eating dairy products!!! Lots of dairy!!! Cheese platters; cheesecake; noodle puddings; cheese blintzes; and interesting regional specialties. So, without further ado, here are some amazingly delicious and culturally different recipes I’d like to share with you:
This recipe comes from Lebanon. the Jewish refugees that escaped persecution from the Arabs in the 1940s-1950s brought this exotic and romantically delicious recipe with them. On a warm summer evening, eating it is like flying on a magic carpet with your lover into the sunset. It’s just that awesome!!! 8-12 servings depending on how big you slice it-
- 1/2 cup dried cranberries
- 1/2 teaspoon orange zest
- 3/4 cup cream of coconut/coconut cream – 2 cans
- 3 teaspoons freshly squeezed orange juice
- 3/4 cup solet (semolina)
- 1/2 teaspoon salt
- 3/4 cup sugar
- 3/4 cup ground pistachios
- 2 1/2 teaspoons rose water (available in MiddleEastern/Indian stores or Trader Joe’s in the U.S.)
- 2 1/2 teaspoons orange blossom water (available in Middle Eastern/Indian stores or Trader Joe’s)
- 1/2 cup water
- 3 1/2 cups milk (can go vegan by using unsweetened almond, rice or coconut milk)
- Chill the cans of coconut cream in the fridge for several hours or overnight. You need the cream to be cold enough to completely separate from the liquid below. DONOT SHAKE can!!! Open and remove the solidified cream to a large mixing bowl. Discard the liquid or reserve for other use. Using a hand mixer, whip up the coconut cream just as you would make dairy whipping cream. When thick and fluffy, set in fridge to keep chilled.
- On a medium-high heat stove, whisk together the milk, semolina and salt in a large pot. Bring mixture to a rapid boil, stirring constantly. Make sure it does not burn!! As soon as the mixture reaches a boil, remove from heat and stir in the dried cranberries, rose water, orange blossom water, and orange zest. With a rubber spatula, turn the mixture into a 9X13 inch baking dish. Smooth the surface so all is even. Allow it to cool to room temperature 25-45 minutes. Once it has cooled enough, take the whipped coconut cream from the fridge and spread an even layer overtop the semolina milk surface. Cover and chill in the fridge for 2 hours or overnight.
- For the super delicious syrup: Make this right before serving. It will be poured, warm and fragrant over the dessert just prior to serving. In a small saucepan, put the sugar and gently pour the water overtop, adding the freshly squeezed orange juice. Cook on medium high heat without stirring. As soon as the syrup reaches a rolling boil, reduce the heat to simmer as you swirl the pan to just mix the ingredients. Add 1/2 teaspoon each of orange blossom and rose waters. Let come to room temperature…but still slightly warm, and put into a lovely small pitcher.
- To serve: Slice up squares of this rich custardy dessert and carefully transfer to individual plates. Decorate with chopped pistachios. I like to add a small amount of dried rose petals (unsprayed!!!) from the garden for that pop of color and romance. Drizzle with (pour it on, baby!) the fragrant syrup and enjoy!
The next recipe comes from the Persian Jews. It is very different to the Western palate, but I just adore this one!! Besides being a tasty coffee latte drink you’ll probably never see at Starbucks, it’s beautiful to present with slices of poundcake or a few plain cookies or macarons. A delicious summer drink! Serves 2.
PERSIAN PINK SPICED ROSE & CARDAMOM LATTE
- 2 cups milk
- 2 shots espresso coffee or turkish coffee powder
- 8 cardamom pods or 3/4 teaspoons dried cardamom
- 1/2 teaspoon rose water
- 1/2 teaspoon beet juice or red food coloring
- 1-2 teaspoons honey
- 2 teaspoons dried unsprayed pink or red rose petals, crushed
- 2 sprigs of fresh thyme
- In a medium saucepan, pour the milk, rosewaterand cardamom along with the beet juice (which I use) or food coloring and honey. Stir until well combined and warmed. Do not allow it to boil! Remove from heat, and if you are using cardamom pods, remove the pods with a spoon. Whisk with a hand-held frother or immersion blender for a few seconds to froth up.
- Pour an espresso shot into each cup or glass. Spoon the warm pink froth over the top and sprinkle with rose petals. Place a small sprig of thyme on top.
On Shavuot, the Russians eat cheese blintzes with cherry sauce on top. These are thin crepe-like pancakes filled with sweetened ricotta cheese or fruits. Both varieties are available in the frozen foods section. I love to make pre-packaged sweet potato ravioli with a sage-infused cream sauce or a cheese tortellini with a basil-pesto infused cream sauce. Both are equally delicious.
My Christian friends living on the shores of Lake Kinneret, or the Sea of Galilee celebrate the Pentecost by eating freshly caught lake fish (Dennis, Amnon or St. Peter’s Fish) covered with a red tomato sauce to remember the tongues of fire that alit atop the disciples’ heads. I believe a sole, halibut, flounder or tilapia (any white fish) will be a tasty substitute.
SPICED WHITE FISH IN TOMATO SAUCE serves 2
- 2 fillets of firm, white fish
- 7 tablespoons olive oil
- 6 large garlic cloves, chopped
- 1 tablespoon caraway or fennel seeds, roasted in a pan for 1-2 minutes
- 2 teaspoons paprika
- 1 1/2 teaspoon cumin
- 1/3 teaspoon ground cinnamon
- 1/3 teaspoon cayenne pepper
- small green chile pepper, seeded and chopped(remove the seeds & don’t touch your face! Wash hands well!!)
- 3 tablespoons of flour or semolina, which is traditionally used
- 150 ml/ 5 oz. water
- 3 tablespoons tomato paste
- 2 teaspoons silan (date syrup) or honey
- 2 tablespoons freshly squeezed lemon juice
- lemon wedges
- handful/bunch chopped fresh coriander/cilantro/cuzbara leaves
- salt 7 pepper
Combine 2 tablespoons of olive oil with chopped garlic, spices, and chili and blend to a paste by spoon or in a food processor. In medium-large pan, heat two tablespoons of the olive oil. In small bowl combine the flour or semolina (preferred) with salt and pepper and dredge the fish in this mixture. Sear the fillets on both sides in a hot pan until golden brown in color. Remove to a paper-towel lined plate to absorb excess oil.
Heat the rest of the oil in the pan. Add spice paste mixture and stir for about 30 seconds. Stir in the water and tomato paste. Add the silvan or honey and lemon juice and let simmer. Salt and pepper to taste, if necessary.
Add the fish fillets to pan. Bring the sauce to a simmer, cover and let cook through about 15 additional minutes.Remove fish to plates, pouring the red sauce over top. Garnish with lemon wedges and chopped herbs. A traditional accompaniment to this is ptitptitim, or a very fine grain couscous. Of course, no Middle Eastern feast is complete without a bazillion different varieties of fresh olives; eggplant salads a million ways to Sunday; pickled carrots, turnips and cabbages; humus and pita and steaming hot Turkish coffee spiced with cardamom!
As the Jews say, “Khag sameakh!” and as the Christians say, “Happy Feast!”