The Incredible Israeli Breakfast

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Before I visited Israel for the first time in 2011, I asked an ex-pat Israeli friend what she missed most about her native country. “The breakfasts. Definitely the breakfasts!” was her answer. Was she kidding me or just plain crazy?

Israelis take the most important meal of the day incredibly seriously. If you’ve ever been to Israel (and not stayed at a hostel or pilgrim house), you will know what I mean. I’ll never forget that first morning in Jerusalem’s Dan Panorama Hotel. The breakfast spread was simply overwhelming. Different from anything I’d expected. Delicious!!!! I fell madly in love at first sight, smell and taste. It was so different than anything I’d ever seen. So, what makes this meal so wonderful?

There are several different staple courses. First of all, because of the Kashrut rules (most Jewish people keep Kosher to some degree), the meal is dairy. No meat to be found anywhere at all. No bacon. No ham. No sausage. No meat. Fuhgeddaboudit!

We’ll start with the salad course. There are salads of every kind… not the typical American tossed salad, but chopped fresh vegetables, sprouts, nuts, grains, olives, and eggplant. The national food of this country, found at just about every meal is the Israeli salad: cucumbers and tomatoes diced finely and topped with olive oil, lemon juice, or tehine. There can be cherry tomatoes (did you know they were developed here first?) with cheeses and balsamic vinegar; sprouts with green onions, mushrooms, radishes,  arugula and nuts dressed with olive oil;

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quinoa salad with pomegranate arils, juice, green onions and feta cheese;

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lentil salads; cold eggplant cubes in picante tomato sauce; smoked eggplant with garlic, pureed; carrots in vinaigrette; all types of cabbage salads; anything fresh, colorful and in season cut up and dressed is fair game. Avocado and hard boiled egg with sprouts and walnuts is popular here as are tabbouleh and fattoush. And the beet salads! Don’t get me started-

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An Israeli breakfast is not complete without the dairy, namely wide variety of cheeses: cow, sheep, and especially goat-milk cheeses, both hard and soft. We have whole pieces of gouda, kashkaval, manchego, grana padana at our tables. There are the soft cheeses, like tsahoba (yellow cheese), emmental, and buttery emek cheese. Add to this feta: Tsarfatit and Bulgarit, which is a very salty feta. Cream cheeses; labaneh is a mainstay here – a thick cross between a sour cream and a yogurt, spread on bread, dolloped on salads, on eggs, on veggies and everything in between. A reason I gained so much weight in my first three years here. And yogurt – with fruit, with honey, with nuts, with granola, usually fresh goat yogurt. I eat this every morning. The darned delicious cheeses!

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Fish!!!!! Lots of fish!!!!! Thank the Russians and Eastern Europeans for this course. There is always tuna fish – whipped into a mousse, plain, tuna salad (dark tuna is used – white unavailable here, so if you visit me, bring the Albacore!). Also included are assorted smoked fishes and pickled fishes – whitefish, sable, herring, salmon (lox), to name a few. Pickled herring with onions, herring in cream sauce. Fish. Fish. Fish (It’s not considered meat, so breakfast usually is the time to eat it).

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I certainly hope you’re not full yet, because we are only getting started! Olives of all types (stuffed with almonds, lemon, chiles, garlic) and all colors. Of course humus. Lots and lots of humus and pita. Mix it into your salads (I have humus, cucumber and hard boiled egg chopped small every morning). Humus with a soft egg on top. Humus with gargarim (whole chickpeas), with olive oil and zata’ar spice, hot humus. It’s ubiquitous in Israel. And of course, there’s bread. Wholegrain. Pita. Dark flour breads. Flatbreads. Crackers. Sorry, but you won’t find Wonderbread here no matter how hard you try. There are lakhmaniot (little hand-held buns and breads) of all varieties. Just recently the American-Jewish bagel started making an appearance. The Yememites introduced Jachnoon, a tight roll of filo dough that is deep-fried and soaked in a sugar syrup, usually orange blossom flavored.

You won’t find pancakes or French toast here. Unhuhh. Nope. We have bourekas, another national breakfast food that is also a snack food. The boureka is found on every breakfast buffet, in every grocery store, and in bakeries. There are stores everywhere that sell only bourekas (I have my favorite place. If you come, we’ll go. It was one of the places my daughter, Liz, requested from her last visit, they are just that good!!!). They’re sold by the kilo. So the boureka came to us from Turkey. They are thin, fluffy paper-like filo dough pockets filled with savories like mushroom and onion, cheese, spinach and feta, potato. They come in bite-size and hand-held size. Some fillings are sweet with jams and fruit butters, some have nutella or chocolate centers. A popular variety is the pizza boureka, and they are all best eaten piping hot.

Would you believe, that the rabbinate (board of Chief Rabbis) ruled in 2013 that each type of boureka has to have a pre-determined shaped based on the filling (the triangular are dairy; the square are potato; semi-circles are mushroom; pizza spirals; fruit filled have open patchwork on top)? That way, people would not get confused? Oy va voy! I’m so confused…..

Are you ready for the eggs? Another national dish is shakshuka. There are several different takes on this, but basically it’s a mildly spiced tomato sauce with eggs cracked on top and cooked by the heat of the sauce. Sop it up with that hearty bread. Put a spoonful of white labaneh cheese on top.

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I love chavita (khah vee tah), our version of an omelette. I’ll include the recipe at the end. For those who want breakfast to go, try sabikh. It’s a warm, thick (think eating a cloud) pita stuffed with pieces of boiled potato, grilled eggplant, hard-boiled egg and tehine on top. And pickles. And Israeli salad. Sometimes fries. Serious food for starting the morning. Street food. Great breakfast.

Yes, there are fruits. All seasonal. Melons, fresh dates, figs, stone fruits, pomegranate, mango in the summer. In the winter dried fruits, stewed fruit compotes, citrus and apples. Sweets. Pastries and quick breads and cakes and rugelach. DO NOT LEAVE WITHOUT EATING THE HALVAH!!!!!! One of my favorites since I was a kid. Halvah is made of sesame seed paste and honey compressed to form a brick shaped bar of awesomeness. Flavors that are traditional are plain, chocolate, marble, pistachio, and espresso. Now you can get many different flavors (Halvah King, Mechane Yehuda Market, Jerusalem) like chile, passionfruit, whiskey, cherry….there are over 100 varieties!

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I’m sure by now you’re thirsty. Very, very thirsty with all that salty cheese and fish, the humus and the halvah. Every Israeli breakfast comes with freshly squeezed juices. Max likes apple carrot. I prefer the lemon with fresh ground mint over ice or the orange pomegranate. John, well he sticks to plain old orange, which if you’ve ever tasted the Jaffa Orange isn’t so plain, nor is it old. Add tea or coffee. No Starbucks here. The coffee is usually a strong Turkish blend with cardamom. Or have it aufrukh, upside down, a cross between a cappuccino and a latte with lots of foam on top.

From the grand hotels to the small cafes, to the kibbutz or bed and breakfast, this meal is usually a big deal. The kibbutzniks used to work very long, hard days in factories or in the fields, and needed hearty fare to keep them going until the afternoon. Most all of the food was locally sourced, seasonal, and abundant. The Israeli breakfast has become this country’s gift to the culinary world. When people come visit, I serve a big breakfast. It’s how we roll now. Lunch here is a medium sized meal, or is grabbed on-the-go like falafel or shawarma. Many people have their breakfast early and lunch around 1:00-3:00. Shops, clinics, government offices close during the hottest part of the day so people can pick up kids from school, run errands and eat lunch. Dinner is usually a smaller, large snack affair… unless of course, it’s a special occasion.

But if you visit Israel, and I hope you do, make sure you sample Israeli breakfast at several different places. You’ll fall in love and never want to leave. That’s a promise!

 

                             GALILEE CHAVITA (serves 1)

  • 1 large egg, cracked into a bowl and scrambled
  • 2 TBSP raw red/purple onion minced very finely
  • 2 Tbsp assorted fresh herbs, chopped very finely – Parsley, chives, and either thyme, oregano or basil are good.
  • 1 tsp butter or PAM
  • salt and pepper, to taste

Heat a small skillet sprayed with PAM or coated in melted butter. Pour the scrambled egg in and let sizzle. Do not mix!!!! you can tilt the pan a little bit, or move the edge a wee bit with a fork so extra runny egg will cover the pan, but just leave it to bubble and sizzle. Add the chopped onion and herbs all over the top. Turn off the heat and let the herbs and onion sit a bit. Season with salt and pepper. Can be folded in half and served as a sandwich between pita or bread. I like mine plain with a chopped Israeli salad and a ramekin of goat yogurt on the side. (The onions should keep their crunch)

SHAKSHUKA (my favorite recipe is Yotam Ottolenghi’s, serves 4)

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  • 1/2 tsp cumin seeds
  • 190 ml olive oil
  • 2 large onions, peeled and sliced
  • 2 red & 2 yellow peppers, cored and cut into thin strips
  • 4 tsp sugar
  • 2 bay leaves
  • 6 sprigs thyme, leaves plucked
  • 2 Tbsp flat-leaf parsley, chopped
  • 1 bunch fresh coriander/cilantro, chopped
  • 6 ripe tomatoes, roughly chopped
  • pinch of cayenne pepper
  • salt & pepper
  • 8 eggs

In a large saucepan, dry-roast the cumin seeds on high heat for two minutes. Add the oil and sauté the onions for two minutes. Add the peppers, sugar, bay leaves, thyme, parsley, and two tablespoons of the coriander/cilantro, and cook on high heat to get a nice color. Add the tomatoes, cayenne, salt and pepper to taste. Cook on low heat 15 minutes, adding enough water to keep it the consistency of pasta sauce. Taste and adjust the seasoning. It should be potent and flavorsome. Break the eggs into the pan (can split into four individual little skillets and crack 2 eggs onto each). Sprinkle with salt and pepper. Cover and cook gently on low for `10-12 minutes. Sprinkle with chopped coriander and serve with chunky bread.

 

When I have guests, I usually make this Broccoli Egg Cake, my version of Ottolenghi’s Cauliflower cake (not a cake at all). It keeps well in the fridge and can be enjoyed hot or cold.

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Broccoli Egg Bake  (serves 6-8)

  • 1/2 cup basil leaves
  • 1 bunch broccoli
  • 1 red/purple onion
  • 1/2 tsp rosemary
  • 7 eggs
  • 120 g/1 cup flour
  • 1/3 tsp ground turmeric
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 150 g/ 1 1/2 cups grated gouda cheese
  • 100 g 3/4 cup grated parmesan cheese
  • 75ml / 5 Tbsp  olive oil
  • 1 Tbsp sesame seeds
  • 1 Tbsp nigella seeds
  • 1 Tbsp butter

Preheat the oven to 180*/400*F.

Cook the broccoli in florets in a large pot of salted boiling water. Simmer for 506 minutes until the broccoli has softened a bit. Strain and run the florets under cold water. Drain well.

Cut 4 round slices off one end of the red onion. Set aside. Chop the rest. Place in a small pan with the rosemary and cook for 10 minutes over medium heat, until soft. Remove from heat and set aside.

Beat the eggs until light and fluffy. Add the chopped basil ribbons, flour, turmeric, salt and pepper. Mix until you have a smooth batter. Fold in the onion and cheeses carefully. Do not overmix! Add the cooled broccoli and fold in thoroughly. Do not break up the florets.

Line the base and sides of a springform pan (9 1/2 inch/ 24 cm) with parchment paper/ baking paper. brush the sides with melted butter. Sprinkle the nigella and sesame seeds on the bottom and sides so they stick to butter. Pour in the broccoli egg batter, spreading evenly. Arrange the onion rings in concentric circles over the top. Place in the center oven rack and bake for 45-50 minutes until golden brown, puffy, and set. Remove from oven and let cool before releasing from pan.

 

 

 

 

An Early Summer Feast

 

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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:

LAYALI LAVAN

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-

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Ingredients:

  • 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)

DIRECTIONS:

  1. 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.
  2. 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.
  3. 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.
  4. 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

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INGREDIENTS:

  • 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

DIRECTIONS:

  1. 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.
  2. 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

INGREDIENTS:

  • 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

DIRECTIONS:

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!”

 

 

To Feed an Army

For millennia wives and mothers have followed armies to insure that the soldiers were fed. I remember studying the American Revolution with my children and learning how each state’s regiments were sent bushels and baskets of food from home…. especially during the long winter at Valley Forge. Some regiments feasted regularly. Most had only the most meager of supplies.

In the IDF, when they are not in the field, the soldiers are fed institutionally in dining rooms. My husband and I volunteer on a base once a week and are served breakfast and lunch with the soldiers. All is strictly Kosher with separate dairy kitchens for breakfast food preparation and clean-up. And a separate meat kitchen for lunches and some dinners. Blue plates and cups are dairy; red is used for meat consumption.

In the morning a typical breakfast consists of hard boiled eggs, bread and jam; a cup of yogurt, sour cream (skee or labeneh). There is ALWAYS a plate of chopped cucumbers, tomatoes, and onions, an Israeli staple. On good days, there is shakshuka, a delicious spiced tomato sauce dish with eggs on top. Plus there are vanilla and chocolate pudding cups.

The lunches always feature a hot soup in the fall/winter. Plates of pickled vegetables, olives,cold beets, and cucumber and tomato salad are always on the table. We are served a meat (baked chicken, schnitzel, beef stew, kabob…. a ground beef patty with spices,) and a starch – pasta, rice or roasted potatoes. A piece of fresh fruit for dessert balances the meal.

Two years ago, Pesach, I was called by Bonnie Rosenbaum from the Lone Soldier Center in honor of Michael Levin. Would I be able to prepare seven extra Passover meals for soldiers at a Northern outpost? The challenge was on and I made bento box style dinners for a Seder complete with the elements for the Seder as well as gefilte fish, charoset, brisket, potato roses and cartons of matzah crack and matzah granola for treats. Each bento box had a Haggadah, candles and a bottle of grape juice. It was such an honor and so much fun!

Last year for Thanksgiving, we hosted 17 Lone Soldiers from the States serving a complete basari meal of turkey (special ordered a month in advance), stuffing, sweet potatoes, cranberry sauce, pumpkin pie and all the trimmings.

Each Chanukah I make treat bags filled with Chanukah cookies, sweets and local cafe gift cards to distribute to the troops in gratitude for their service. It makes for a fun outing, and the kids are always so appreciative.

So, this year for our son’s birthday, we decided to do something really special. We had heard about parents bringing dinners to the kids on base. Max has quite a few Lone Soldiers in his unit. Kids who come here alone to serve in the IDF. From the US, UK, Mexico, France, South Africa, all over. Being summer, I thought what could be better than an all-American style barbecue??? We grilled chicken and tri-tip(asado here), made baked beans, roasted corn on the cob, potato salad, peanut cole slaw, watermelon, and chocolate cake.

Little did we know, but as a birthday present, Max’s commander gave him the day off. Only in Israel! I love it!!! So he came home, showered and changed into his civvies, and we took a truckload of food up to the picnic area just outside his base. It was great meeting all his friends again. A couple of his army friends on leave also showed up in their street clothes. Those who could leave for an hour, joined us from their jobs on base. We took our dachshund pup, which the kids loved as well. All of the soldiers we’ve met from his unit have been the sweetest kids.

Since then, I’ve talked with several parents of chayalim who shared great personal experiences taking food to the troops. One group of moms alternate taking a beautifully prepared Shabbat dinner to their sons’ brigade every three weeks. There are groups of parents who make big barbecues for Yom HaAtzmaut, Israeli Independence Day. I found out one mom put together a whole cupcake party for her daughter’s all-female unit. They loved it!

Some other stories are more exciting. During Operation Protective Edge, the war with Gaza, four years ago, not only parents, but civilians came out in droves to bring hamburgers, falafel, pizzas and treats to the troops nearest the action. People were risking their own personal safety as rockets were being fired continuously into Southern Israel, to keep the soldiers well-fed. Grandmas and Grandpas were out with huge trays of food on the side of the road as close as they could get to soldiers returning from the front.

A company was started by. Mordechai Beasley called Pizza 2 Give. Their mission statement is:

“I.D.F soldiers work night and day protecting Israel’s border. Meanwhile restaurants in border areas suffer. Through “Pizza 2 Give” you can put a smile on soldier’s face, and help a small business owner at the same time.

You can make a difference!”

I just love this concept! They can be reached at pizza2give.com. That way you can be anywhere in the world and be able to send fresh, hot pizzas to the troops- all Kosher too!

And I understand there are bakers here in Israel that make special birthday cakes which can be delivered to the base.

But my favorite story of all has to be this one, the story of two brothers serving during Operation Cast Lead in Gaza 2008-2009. The oldest brother was boots-on-the-ground fighting with his unit to prevent terrorist infiltration into the nearby Israeli communities. It was his birthday. The younger brother was working in logistics. His job was to receive the requirements of each individual fighting unit; compile a single brigade ‘shopping list;’ draw the materials from the warehouses and have them sent to the front lines. On the appropriate day, the younger brother convinced the army cooks to make a special cake for his older brother. It was packed in together with the helmets, ammunition and other supplies ordered – a grand birthday surprise indeed!

So, we will continue to help out in any small way we can. I brought cereal and marshmallows from the States to make Rice Crispy treats, a treat you just can’t get here. We’ll do more cook-outs at the picnic area adjacent to my son’s base. And we’ll bring games: Set, Catan, SpyFight & Uno. And the dog. And music. It’s a great way to thank these kids, give them a break and support, and in some instances, a small taste of home. Besides, Thursday nights dinners on base are notoriously awful!!!!