New Recipes for the New Year

Endive & Apple Salad with Goat Brie Toasts

How many times have we heard “…in these uncertain times” or “…due to the events of this year” or “…because of the unprecedented events” in the past few months? I think the most useless purchase of 2020 will go down as the event planner/calendar. It’s impossible to make plans these days – whether for international travel or even a dinner party. Here in Israel, the places that are open for business one day are closed the next. For the most part, our airport still remains closed to international flights. We face uncertain, yet imminent, complete lockdowns once again over the fall holy days due to containment of COVID.

In past years, we have enjoyed hosting IDF Lone Soldiers for the holidays: kids who leave their home countries, their families, friends and lives, to volunteer their service in the Israeli army. We’ve had wonderful young adults from the States, the UK, Columbia, South Africa, Mexico, France, and
Australia. This year will be different. This year, we will only have one or two guests at a time spaced over several meals. No soldiers.

As is typical for this time of year, we have been having our end-of-summer one last doozy of a heat wave. For two weeks, we endured temperatures in the triple digits Fahrenheit (40-43*C) with a shift of winds blowing in the desert dust from the East. It’s finally down in the 90s, but, still – with temperatures like these, who wants to cook in a hot kitchen all day? And who can sit down to eat a heavy meal?

This year, I’m focusing on large, cooling salads that can be easily assembled with some accompanying sides. No heavy soups or roasted meats. There are a few recipes borrowed from friends of different ethnicities. Some salads, like the basil recipe, look and sound very unusual (to put it mildly). But I’m including them because they work!! The flavors all come together to create a delicious symphony in the end. So…. let’s get chopping!

LEBANESE BASIL SALAD


Lebanese Basil Salad
Serves 4 as a side salad. (Pareve)

O.K. When my friend brought this salad to the table I was…ummm…reticent to try it. This Lebanese Basil Salad just screamed WRONG!!! But, surprisingly, this works!! Gloriously! The flavors all meld together beautifully to create a total sweet, savory, crunchy, salty umami explosion. Promise me you’ll try it just once, and then write to tell me what you think.

INGREDIENTS:

  • 2 cups roughly chopped fresh basil leaves (2 large bunches)
  • 1 small can pineapple chunks, drained
  • 1/4 cup each, chopped red and yellow bell pepper
  • 1/4 tsp (or more if you like heat) chili flakes
  • 1/2 cup walnuts
  • juice of 1/2 large lemon
  • drizzle extra virgin olive oil
  • sea salt

In a large mixing bowl, put the washed and chopped basil leaves and peppers. Gently mix in the nuts and pineapple chunks. Pour the lemon juice over the top using a fine strainer to take out the pulp and pips. Drizzle on the olive oil …. about 1/4 cup and sprinkle on the chili flakes and sea salt. Toss gently and plate. And please… I’m really curious to know how you love this refreshing dish.

ENDIVE & APPLE SALAD

Endive & Apple Salad
serves 4 as a side salad. (Pareve)

This one! Amazing! Easy! Refreshing! Restaurant-worthy! Israeli! It can be a starter, a side or an entire meal. I serve this with whole grain toasts topped with a delicious goat Brie. For us, it makes a whole meal. This recipe was given. To me by Dafna, a vegetarian, native Israeli amateur chef. Because it is traditional to serve apples and honey to Mark a sweet new year, I’ll be serving this for a late lunch the first day of Rosh HaShannah – which also happens to be a Shabbat (so no cooking).

Ingredients:

  • 8 heads of endive lettuce, roughly chopped
  • 2 large green apples, thinly sliced
  • 2 large Fuji or Gala apples
  • 1/4 cup lemon juice
  • 1/2 cup candied pecans or walnuts
  • Orange Honey Mustard Vinaigrette, recipe below

Wash and roughly chop the endive into a large, shallow bowl. Thinly slice the green apple around the core, leaving the peel on. Dip the slices in a little saucer of lemon juice to prevent discoloring and add to salad. Toss in nuts and mix gently. Dress lightly with the vinaigrette…recipe below. Then garnish with sliced red apple and fresh basil on top.

Orange Honey Mustard Vinaigrette

  • Zest and juice of 1 orange
  • 1/4 cup extra virgin olive oil
  • 2 TBSP honey
  • 2 tsp apple cider vinegar
  • 2 tsp minced red onion or shallot
  • 2 tsp Dijon mustard
  • 1/4 tsp sea salt and freshly cracked black pepper

I make this in a Mason jar because it’s easy to add ingredients, shake, pour and refrigerate any leftover dressing all in one jar. Using a microplaner or small grater, grate the orange zest into the jar. Place a fine wire mesh strainer over the jar and squeeze in all the orange juice. Add the honey, oil, vinegar,mustard, chopped onion, salt and pepper. Cover and shake vigorously to create an emulsion. Pour lightly over salad, just to wet, not to overwhelm. Gently mix into salad before serving.

I’m still enjoying our bumper crop of tomatoes this summer! Heirloom varieties from the US plus cherry tomatoes (did you know that the cherry tomato was first developed in Israel over 4 decades ago?) and tomatoes grown from seeds I traded with a local Bedouin woman. Yes, I know I just wrote I’ve been trying to keep the house as cool as possible by not slaving over a hot stove all day. Usually I spend hours parboiling and peeling hot tomatoes to then cook all day for pasta sauce. I spend my late summers canning away foods to be enjoyed throughout the year. This year I tried something different. I cut up my tomatoes, whole, no peeling, and laid them out flat on a foil-lined baking sheet. A drizzle of EVOO and a drizzle of balsamic vinegar over the top. A generous sprinkling of sea salt, pepper and dried oregano and a tiny pinch of chili flakes and pop it all into a 200*C/400*F oven for 15 minutes.

While the tomatoes are roasting, I sterilize my quart sized jars and lids in a boiling water bath for 20 minutes. After the trays of tomatoes are out of the oven and cool down about 5 minutes, I transfer them to a larger bowl and use an immersion blender to crush it all into a tasty pasta sauce. The still-hot tomato sauce is poured into the sterilized jars and zehu, that’s all!

I saved the seeds to plant next spring…

The next way we’ve been enjoying all those yummy tomatoes is a very simple tomato toast, a recipe brought to Israel from the Spanish Sephardic Jews. It’s become a family favorite, especially when paired with a salad. I even eat it in the morning for breakfast with a medium cooked/slightly runny yolked egg on the top. It tastes absolutely decadent!!!

Tomato Toasts with tons of garlic!!!!

I buy 3 long, crusty baguettes to last a day in our household. Slice each baguette in half lengthways, then cut into halves or thirds. Place in a 200*C/400*F oven for about 5 minutes or until the bread starts to brown around the edges. Remove from oven, and while still hot, rub generously with peeled, raw garlic – we like it very garlicky, so I use a clove for each slice. Halve a large, fresh tomato. Rub it all over the garlic toast, skin side down, so the bread turns pink with tomato. Drizzle with EVOO and sprinkle with sea salt.

The next salad takes me back to my Southern California days. It’s my version of a fiesta salad. If I wasn’t trying to keep the house bearable cool (we just have one tiny AC in the master bedroom and one overworked, too-small AC in the salon, so…. if I didn’t mind using the oven so much I’d roast a sheet pan full of zucchini, onion, tomato and bell pepper to put on top. Here’s the stripped-down version. Feel free to improvise!

FIESTA SALAD

On a large platter I arrange the following (can you tell I’ve really been getting into serve-yourself platter salads? It makes for great presentation):

  • Tortilla/corn chips
  • 1 medium sized can corn,drained
  • 1 medium sized can black beans, drained
  • roasted veggies, optional
  • chopped tomato
  • chopped cilantro (cuzbara)
  • 2 chopped avocados
  • 1/4 cup toasted pine nuts or pumpkin seeds
  • 1/3 cup grated sharp cheddar

This is large and hearty enough to serve as a whole meal. I squeeze lime over the whole salad and serve little side bowls of sour cream, salsa, chopped onion and black olives. A cilantro-lime vinaigrette is also a welcome topping.
Cilantro-Lime Vinaigrette

  • 1 cup cilantro/cuzbara leaves
  • 1 lime
  • 1 clove garlic
  • 1/2 tsp cumin
  • 1 tsp honey
  • 1/2 cup olive oil
  • 1 tsp apple cider vinegar
  • 1/2 avocado
  • 1/2 tsp sea salt

Put all ingredients in a blender or food processor, or use an immersion blender to make a creamy emulsion. Drizzle over salad. Keep refrigerated in a small Mason jar for about 3 weeks.


This light and creamy (dairy) salad is very Israeli, the flavors mild and very cooling. It’s a perfect accompaniment with fish or a dairy meal (I’m thinking a quiche or a cold Lukshen kugel/noodle pudding). Serve in a shallow bowl with a sprinkling of fresh rose petals (edible if organic), nasturtiums or marigold petals from the garden. I think it’s really funny that they call it Grapes Salad with a plural – because you shouldn’t be confused and think it only uses one grape, hahaha!

ISRAELI GRAPES SALAD

Israeli Grapes Salad
serves 4. (Dairy/Chalavi)

INGREDIENTS:

  • 2 cups green grapes, halved lengthwise
  • 1 cup celery chopped thin
  • 1/4 cup chives or green onions, chopped thin
  • 1/2 cup walnuts
  • 1 cup plain yogurt, if you have goat milk yogurt, it’s amazing
  • 1 TBSP honey
  • 2 tsp freshly squeezed lime juice
  • 1 tsp lime zest
  • 2 TBSP finely chopped fresh mint
  • sea salt and freshly cracked black pepper, to taste
    Combine first four ingredients in a large bowl. In Mason jar, combine the yogurt, honey, lime juice and zest, chopped mint, salt and pepper. Cover and bake well. Pour the entire jar of ‘sauce’ over the grape mixture. Refrigerate at least an hour before serving.

I hope you are all managing to stay cool- whether it be the heat of the Middle East or the humidity of the East Coast of the US. I understand the fires and smoke combined with the heat all up and down the West Coast of the United States has made life really unpleasant. Here’s hoping the New Year brings better things than the past.

I’ll be doing another recipe blog during the holidays. I’m already working up a few delicious surprises! Please let me know what interests YOU!!! Would you like more food-related posts? They are my most popular. Or would you like to read more about the places, people, or culture? Perhaps the politics here in the Mid East is what excites you- that’s ALWAYS an interesting topic. Or the many religions here…. and the myriad religious sub-sects within each larger religious community. Thank you for taking the time to read Israel Dreams, and let me hear from YOU!

Until next time, happy holidays and looking forward to fall!

Udderly Delicious

Time for the annual Shavuot-in-Israel dairy blog! The holiday where we celebrate eating cheesecake and dairy products (or so it seems) is bearing down hard upon us. Actually, Shavuot is the holiday 50 days after Pesach (Passover), commemorating the end of the barley harvest and beginning of summer, as well as the giving of the Ten Commandments to Moses by G-d on Mount Sinai. Because milk is sometimes used as a symbol for the Scriptures (providing us babies spiritual nourishment), we eat lots of dairy and stay up all night studying the Scriptures, reading the book of Ruth, and discussing how bloated we feel after consuming so many milk products. Uuuurrppp -Pass that bowl of whipped cream, please-

It’s also the time when Israelis make their annual pilgrimages to local dairy farms. Goat farms and pasture-fresh goat milk dairies and restaurants are ubiquitous throughout the Galilee region of Northern Israel. All are independent, family-owned and run. Some are Bedouin Arab, some secular Jewish, some following the strictest of Kosher laws. Some offer tours of the cheesemaking process and some have petting zoos attached where little children run around petting the goats and helping with the milking. Each has its own flavor (pun intent ended).

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Galilean goatherd in the wadi below our house

This year I selected two different places, each with their own vibe and each within a fifteen minute drive of home. Due to the easing of the COVID-19 quarantine restrictions, all the local roads (many one lane in each direction!) were p’kock and each place jam-packed with locals satisfying their ‘pent-up-for-way-too-long’ and ‘just-let-me-out-in-the-fresh-air’ desires.

Yesterday, my girlfriend, Hadassah, and I decided to take a short morning tiyuul to Kibbutz Shomrat, just across the highway from Akko. (O.K., so we wound up picnicking at nearby Achziv Beach, visiting a distillery, and making new friends at a small kibbutz cafe on the Lebanese border and didn’t get home til after sunset, but we had a blast!!!)

Alto Dairy on Kibbutz Shomrat had been highly recommended as a gourmet Kosher establishment. We found it was a lot more than that. Shomrat has a guesthouse (motel); individual family tzimmerim (lodges); a gourmet restaurant and cafe. It is also the home of the Mazan family’s Alto Dairy. Run by the lively matriarch, Ariel Mazan, she prides herself on the traditional techniques she learned in Europe and the highest standards.

Alto (Italian and Spanish for high, as in their quality) specializes in both hard and soft cheeses made from pasteurized goat milk, which is mild, healthy and easy to digest. They offer over 20 different products including yogurts; two types of bleu cheese; camembert with nuts; camembert in ash; chèvre with herbs or garlic or seeds; salty cheeses; pecorino – all up for tasting. I must admit, this was by far the best dairy I’ve tried here to date. Their Tom cheese is soft and mild, buttery and yet flavorsome. (Even better than the San Francisco, Cowgirl Creamery Tom…. did I just say that????)  I bought a ton. And the goat cheddar -WOW!!!!! Flavor explosion. I bought two tons. And yogurt, and chèvre, and bleu, and halloumi (for sautéing). Their prices were very reasonable, but I wound up spending a small fortune anyway.

Alto has a small cafe-style seating area indoors as well as an adjacent covered-porch sit down restaurant. All the food is beautifully presented and kosher dairy – no meat products are served and they are closed on Shabbat. They offer cheese and wine platters, of course, but their Israeli breakfast is something else. Traditional Israeli dishes with a gourmet twist: stuffed mushrooms with pureed fresh beets and melted cheese; salad with pear, pecan and bleu; roasted eggplant slices on fresh whole-grain sourdough – topped with melted cheeses; a croissant stuffed with wilted spinach and cheese and a perfectly poached egg; shakshuka with lots and lots of cheese; savory quiches; and yogurt parfaits to name just a few items.

The atmosphere is family-friendly, laid-back and very casual with nice views of the farm, fields and coastal plains between Akko and Haifa. You can take a pre-arranged guided tour of the establishment enabling you to learn the entire cheese-making process from udder to shelf. Not only will you learn the nutritional advantages of goat milk and the different types of cheeses, but how to serve and cook with them!

This morning John, Max and I visited a popular hangout for the locals. Located off Route 85 between Karmiel and the Kinneret (Sea of Galilee), there is a signpost for Ein Camonim, another family-owned goat dairy and restaurant. I first heard about this place from my California-Israeli acupuncturist who was good friends with the Ovrutsky family. Very small world.

Ein Camonim does not have Kosher certification because they are open on Shabbat. Still, it is all natural and dairy only, with a store and adjoining restaurant. They, too, sell a nice variety of hard and semi-soft cheeses as well as goat yogurt. I love their chèvre dipped in volcanic ash and their gouda. The fresh homemade ice cream is to die for creamy, sweet and well-balanced with absolutely no “goaty” taste at all – a hallmark of freshness. It comes in several different flavors and all products are available for take-away.

There is indoor seating in the restaurant as well as dining alfresco under the pine and oak canopy. This place, so typically Israeli, is about as relaxed and mellow and casual as it gets. Jeans, tee shirts, shorts, boots or bare feet – we’ve seen it all. But I’ll save the most interesting surprise for last….

It’s mostly frequented for lazy brunches and long lunches. Yes, there is the requisite cheese platter with local boutique wine pairings, but the Israeli breakfast (not cheap) is simple, fresh food from the local gardens served in huge amounts. Olives picked and cured on site; fresh hummus and simple chopped veggie salads drizzled with fresh olive oil; chavita (kha-vee-TAH) – the flat Galilean omelette, and shakshuka served with fresh warm bread made on the premises. And there’s cheese pizza for the kids. Totally filling. Very plain. Most Israeli.

The part that was so shocking to us the first time we visited, was not just the cats and dogs wandering the premises, visiting the tables. It wasn’t that patrons brought their dogs, who were welcome to loll under the tables, It was the peafowl!!! Peacocks and peahens seem to have the run of this establishment. They wander freely about the tables, inside and outside of both restaurants, occasionally jumping up on the uncleared tables to snatch morsels of food. It’s just part of the charm of the place: it’s a rural, local joint with absolutely no pretenses – and by now we’re used to such… It’s Most Israeli!!!

Have fun eating your cheese this weekend. I’m off to prepare my own cheesecakes and cheese blintz souflée toped with raspberry puree and fresh goat yogurt. Have to put the fridge full of dairy products to use!!!!

To my Jewish friends and family, Happy Shavuot! Chag Shavuot sameach (khag shah-voo-OAT sah-MAY-akh)!!!!! and to my Christian friends and family, Happy Pentacost!!!! And pass me another hunk of brie, please –

Day of Remembrance: Quarantine 2020

A few minutes ago the two minute Memorial Day siren resounded throughout all of Israel. This year there were few cars pulling over to the sides of the roads and highways. Even fewer people on the streets or in shops standing at attention in silent, heartfelt prayer and remembrance of a loved one who was a victim of terror or who gave his or her life in defense of this country. We are still in lockdown, unable to go more than 100 meters outside our homes except to get food or medicine or to go to the clinic. Last night, the Yom haZikaron siren blared out, signaling the start of this twenty four hour period. As the national anthem, HaTikvah, The Hope, played from televisions and loud speakers, all of Israel stood on balconies of apartments and homes singing the words. We were separate yet unified.

Our collective mourning both diminishes and intensifies the pain we hold. The pain of our loss – the loss of another’s beloved as well as our own – is shared. We are all one united family. Israel is so small that most of us know someone killed by an act of baseless hatred or during a war. We share in each other’s grief, and knowing that, somehow diminishes the sharp heartstab. We are not in this alone. Yet to see such a vast sea of humanity beside me, the grief is intensified. So many who gave up their lives to defend the ideals of this country so that we could all live here together as free citizens, shapers of our own destiny.

Six years ago, we sat in the Los Angeles offices of the Jewish Agency for our first pre-Aliyah (immigration) interview. It was the day after Lone Soldier, Max Steinberg from the neighboring city of Tarzana, was killed in Gaza. We attended our Nefesh B’Nefesh-sponsored introduction to Aliyah evening with Max’s mother and sister. He had just left California to serve in the IDF. They went to the synagogue I had attended when I first moved to the Valley, and Max Steinberg was the same age as one of my daughters. We decided to make Aliyah in his honor, despite the fact a war was raging in the South. Every Memorial Day, I say a prayer for Max Steinberg (z”l) and his family.

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This year, we decided to do something different, yet altogether meaningful. I went to the website Honorisraelsfallen.com to “adopt” a fallen soldier and his family. The minute I saw the photo of Ari Gavin, his big eyes and bright smile, I just knew he was the one I was to commemorate. Ari was born in 1972 to parents who had just emigrated from the United States. He was a humble genius, athletic, outgoing, deeply spiritual and concerned for his fellow man. Ari served in the IDF in the elite Paratroopers brigade. Immediately after service, he married Zehavit, his high school sweetheart. They served in the foreign relations division in both Latvia and Italy, where their first child was born. Upon returning home to Israel, Ari enrolled in Haifa University to study (and then teach classes in) Computer Science and Advanced Mathematics – while simultaneously working as a security guard for the Ministry of Defense at night to support his growing family. By the time Ari graduated (with highest honors), he was the father of three small children. Ari Gavin was a born leader, generous to a fault – one time he gave away half his paycheck to a man he saw scrounging for food in a trash can – devoted husband and father. While on reserve duty in the Golan Heights, he was killed on May 20, 2003.

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We will continue to remember his service by doing mitzvot, acts of charity and kindness, and prayers in his memory. I am trying to contact his family as well –

Also this past week, I felt the loss of a very good friend of mine. Noga was a beautiful Israeli/American woman. Born in Israel, she moved to California with her family when she was in middle-school, returning to her homeland for army service (voluntarily as a Lone Soldier). She returned to California – her dad was a university professor – and married an Israeli guy she happened to meet at Stanford. They decided to return to Israel to raise their son, and I met Noga when I first moved here. She overheard John and me speaking English in a cafe. At once, we began talking about California life, Aliyah, and family and we became fast friends. Two years later, we found out Noga was diagnosed with metastatic breast cancer. Together we celebrated life, discussed deeply spiritual things, relished her young son’s innate ability to create amazing works of art, and believed for G-d’s healing power against all natural hope. Last year as John began his chemo, we went to her bedside at the Italian Hospital in Haifa to say our goodbyes. We laughed a lot. We cried some. We prayed.

A whole year passed and Noga bravely clung to life as she entered into bio-immunotherapy clinical trials to treat this type of cancer. Both John and I tried to see Noga whenever we could. We were supposed to visit her at her parents’ apartment (they had returned to live in Israel years ago) when the COVID-19 pandemic hit and Israel entered into quarantine. Her mom, Aliza called us last week. Noga had passed away, and the funeral was held privately. Only her immediate family present. The seven day mourning period, shiva, would be observed without guests, without the prayer-support of ten men from the community, without anyone. We are bereaved – I am beside myself, yet life goes on.

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Tonight, the national period of mourning will end and we will enter into Israeli Independence Day. In a matter of minutes we are to go from saddness to joy. Usually there are fireworks and live concerts in every city. Tonight all will be on live-feed social media. The air force flyovers are still expected to take place tomorrow, so we will watch from the rooftop. Picnics at the beach and in the parks will be substituted by individual cook-outs on our balconies and patios. We look forward to the summer when we can have barbecues with friends and to next year when we can celebrate Yom HaAtzmaut in Jerusalem feeding Lone Soldiers and enjoying the festivities there. We live – hopeful – in anticipation of better, peaceful days ahead.

 

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Quarantine Cooking (Life Under Lockdown, Passover Edition)

 

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Things are exceptionally quiet here in Israel. This is usually the time when children are merrily paddling down the Jordan River in canoes; horseback riding in the Golan; hiking in the Judaean Hills; sailing on the Red Sea in Eilat. Today, Sunday, is usually joyous and loud in Jerusalem as thousands of Christian pilgrims from all over the world make the Palm Sunday Walk from Bethpage through the Lion’s Gate and into the Holy City following the path that Jesus took. It is a day where Mechane Yehudi market is bustling with shoppers buying all their provisions for the imminent Passover feast. Not so now. All is surreally still under the COVID-19 lockdown.

I spent my morning doing something I’ve promised myself for ages: trying out new and exciting Charoset recipes from around the world. Each very different and each delicious in its own way. I’ve collected these recipes over the past five years from people I’ve met here. Each woman has come to Israel carrying her own cultural traditions and special holiday foods.

Passover, or Pesach, is the springtime holiday celebrating the triumphal exodus of the Children of Israel, the Jewish people, out of slavery under Pharoah in Egypt and into eventual freedom back in their homeland of Israel. After 40 years of intense desert wanderings, that is! And to remember the entire story, Jews the world over (and now many Christian communities are following suit) are hosting a Seder meal. Seder is a Hebrew word meaning order, and the table is beautifully set. The centerpieces are the Seder plate, containing foods which will be integral to the telling of the story – and the plate of matzah, or unleavened bread. The Jews left Egypt in such a hurry there was no time to let their dough rise, hence the matzah.

Anyway, I’d like to share these charoset recipes with you. They are fun to put together, and since our Seder (I used to host upwards of 30 people!) will be minuscule this year (thanks COVID!), we will have a fun charoset tasting. The charoset symbolizes the mortar that the Jewish slaves had to make (a mixture of straw, water and mud) to cement the stones of the pyramids and monuments of ancient Egypt. In modern times, Jews have been scattered (since 70 AD, when they were kicked out of Israel by the Romans) all over the world. Depending on the resources available, different recipes have developed, each uniquely different, but representing the same idea.

The first type of charoset is our traditional Ashkenaz family recipe. The Ashkenazi Jews settled in Europe – mostly Poland, Germany, Russia and other parts of Northern Europe. There was an abundance of apples available in that region of the world, hence the apple base. We love it – it’s so delicious, that I have to make multiple batches throughout the holiday for myself and my family. We eat it on matzah with a ton of fresh horseradish flavored with beet juice. It’s called a Hillel Sandwich, after the famous first century rabbi who invented it.

           CHAROSET, ASHKENAZI STYLE

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Ingredients:

  • 4 large apples, cut into quarters
  • 1 cup walnuts
  • 1/2 cup sweet Kosher wine (Manischewitz anyone? In Israel, I use King David Concord)If you don’t use alcohol, substitute pure grape juice
  • 1/2 cup honey
  • 1/2 freshly squeezed lemon (juice)
  • 2 tsp cinnamon

In food processor, or by hand, chop the unpeeled apples as finely as possible without creating a mush. Empty into large bowl. Chop up the walnuts, also very very finely. Add to bowl. Mix in the remaining ingredients, the lemon juice, wine, honey and cinnamon. Mix well and let sit for at least an hour for the flavors to absorb and blend together. Hide it from yourself and other people in the house or there won’t be any for the Seder – it’s that addictive.

 

The next charoset recipe is from my Israeli sabra (Israeli born, 4 generations!!!) friend, Liat. It’s very sweet, and uses much of the seven species of the Land of Israel (mentioned in the Bible, they are: figs, grapes, pomegranates, wheat, barley, olives and (date)honey) plus a couple extra ingredients. When blended together, this really looks like the mortar the slaves could have used. It’s a really, really, thick and sticky paste. You can also add cocoa powder (1/4 cup) and roll it into balls and then roll the balls in dried coconut or nuts…

NATIVE ISRAELI CHAROSET

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Ingredients:

  • 1 cup pitted medjool dates
  • 1/3 cup dried figs
  • 1 ripe banana
  • 1/4 cup pomegranate juice
  • 1 cup chopped raw almonds
  • 1/4 cup honey or silan (date honey)
  • 1/4 cup red wine

In a food processor, chop up the figs, banana and dates until it is one thick, gooey paste. Spoon into large bowl. Chop up the almonds in the processor very, very finely. Add to paste along with the juice, wine and honey. Mix well. Let stand for about an hour for flavors to blend.

The following recipe is lovely, From Devorah, a new olah (immigrant) to Israel from Rome Italy. Devorah also has lots of family outside Venice and this is their take on charoset. It is very different, but I absolutely loved these flavors!!! Because they have lots of chestnuts in Italy, that’s what they use. It also looks a lot like mortar…

ITALIAN CHAROSET (VENETIAN STYLE)

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Ingredients:

  • 1 cup dried apricots (the bright orange kind)
  • 1/2 cup golden raisins
  • 1/2 cup pistachios
  • 1 small package of roasted, shelled chestnuts (about  1 1/2 cups)
  • 1 tsp orange blossom water (found in gourmet or specialty food shops – Trader Joes? or a MidEast or Indian store?)
  • grated orange rind
  • 1/2 cup brandy
  • 1/4 cup honey

Process the dried apricots until they are about the size of small raisins. About 4 quick pulses in a food processor. Place in large bowl. Add the raisins. Process the pistachios and the the chestnuts until they are quite fine. Add to bowl. Add the freshly grated orange rind, the brandy, honey, and orange blossom water (this really sends the whole concoction over the top!!!). Mix well, and let stand at least an hour to let all the flavors absorb into a romantically exotic paste. So so fragrant and sweet!!!! This is decidedly different, but I love it!!!!

The last recipe hails from Morocco/Algeria/Tunisia – Northern Africa. The jewel tones look nothing like mortar, but like exotic gems from Egypt. It is also nothing like the other recipes, as it has lots of spice – lots of intense flavors, a lot like the beautiful people from North Africa now calling Israel home.

NORTH AFRICAN CHAROSET

IMG_9542.jpegIngredients:

  • 1/2 cup pitted medjool dates, diced
  • 1/2 cup dried cranberries
  • 1/2 cup apricots, diced
  • 1/3 cup golden raisins
  • 1/3 cup brown raisins
  • 1/3 cup dried cherries
  • 1/2 cup chopped pecans
  • 1/2 cup chopped pistachios
  • 1/2 cup chopped almonds
  • 1 tsp cinnamon
  • 1/2 tsp clove powder
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/4 tsp allspice (English pepper)
  • 1/3 cup silan or honey
  • 1/3 cup Arak (I would substitute sweet wine, pomegranate juice or even a port or brandy for this Middle Eastern liquor)
  • grated lemon peel
  • grated orange peel
  • dash sea salt

That’s it! I chopped up my apricots and nuts and mixed in the rest, substituting Port wine for the spicy, licorice-tasting Arak. It turned our chunky, but really really pretty. It, too, is quite fragrant, and the spices really  intensify the flavors.

So there you, have it. Whether you are celebrating Passover or Easter, or just want to have some experimental fun in the kitchen during quarantine, these should keep your hands busy and your mouth happy for awhile. Have fun!!! And Khag Pesach Samayakh!!! Happy and healthy!!!!!

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A Bit of Judaism for the Uninformed

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Our first Shabbat table in Israel

I’ve had several of my readers ask me to explain and clarify the Jewish Sabbath and also to explain the rules of keeping Kosher. So – I will try to simply tell about both.

In the Bible, the Book of Genesis starts with G-d’s creating the world. Each of the six days of creation: of the earth, the sky, the stars, planets, flora and fauna, man and woman are beautifully described. But on Day Seven, G-d stopped all His work and rested, thus setting the pattern for Shabbat, or the Sabbath. Here, in Israel, the days of the week are translated into “Day One (Sunday)”, “Day Two (Monday),” etc. But Day Seven is the only one that is extra-ordinary and is given a name, Shabbat. Because the days technically start at sunset, Shabbat begins on Friday evening and lasts through Saturday night.

In our hectic days crammed full of busyness, running around doing errands, working, going to school, using technology, and doing, doing, doing until our heads are about to explode!! It’s delightful…. no, it’s MANDATORY… that we take one 25 hour period to unplug, to rest and to just be. The Shabbat creates a peaceful island in time. It’s a time to unwind, to enjoy family and friends, good food and conversation, reading, napping, and being in the present. More and more people, even those who are not Jewish, are catching on to this holy and healthy, time-proven ideal.

Shabbat is a gift given by G-d to us. The keeping of Shabbat is likened to a wedding between us and G-d. And a glorious feast it is! It is truly a special time. In Israel, most stores and businesses close around noon in the winter and around three in the afternoon during the summer months. That way people can go home early to prepare. The pace of life outside the home slows to a crawl and the streets grow more and more quiet. Inside the home is a different matter as the wild rush begins.

The house is cleaned. Fresh sheets are put on the beds. The laundry is all done. The floors swept and mopped. All the food for Friday and Saturday must be prepared beforehand as one does not cook at all on Shabbat. A beautiful tablecloth is laid and fresh flowers placed on the table, which has been set with the good china, silverware and wine glasses. It’s truly a festive meal that will be served Friday night, the grandest of the whole week usually consisting of several courses. We shower or bathe and dress in nice clothes. The men go to synagogue before sunset to say their prayers. The woman of the house lights the Shabbat candles and says a blessing. And just like that, the Sabbath is here. All is done. No more work is allowed.

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Even the most secular people here gather with family and friends, lighting candles and enjoying a relaxed meal together. We sing songs at the table – welcoming the Sabbath Bride and the Sabbath angels into our home. We sing songs of joy and pray for peace to descend over the Land and our world. John and I pray both the traditional prayers and extra (personal) prayers for each of our children, present or not. John (and Max) recite the Eshet Chayil, Woman of Valor, prayer over me. It’s found in Proverbs 31. Then I recite the “Blessed is the Man” prayer over John from the Psalms. It’s quite beautiful, and really cements the family with the mortar of love, forgiveness, and blessing. It’s actually my favorite part of the whole week. Next,  Max chants the Kiddush, the beautiful blessing over the wine. We wash our hands, reciting the prayers, and then John says the blessing over the two loaves of freshly-baked, sweet  challah bread. We have two loaves on the table to remind us of the time G-d provided a double portion of manna on the Sabbath during the 40 years that the Children of Israel wandered in the desert. That way they wouldn’t have to gather their food on the day of rest. Especially if guests are present, the festive meal can last for hours. Appetizers, salads, soup, sometimes multiple main courses, veggies, dessert, fruits, chocolates…

On Saturday morning, you see people walking to synagogue. Each neighborhood has several. There is no (or very little) driving in Israel on the Sabbath. There is no public transportation. It’s very quiet, except for the sound of birds – or rain these days. Unlike in the States, Shabbat morning services start quite early here: 7:30 am to about 8:30. They last about 2 1/2 hours. Then the people walk home, the men in their kappas/yarmulkes and prayer shawls, the women in their finest. We eat a fine lunch that’s been pre-prepared (crock pots are great inventions), then spend the rest of the day relaxing, visiting friends, taking a leisurely walk. No cell phones. No computers. No television or radio. Just being present in the moment and to other people. It’s glorious. Such a gift to be detached. For those that are not religious, Saturday here is the one free day to take a field trip, go to the beach, desert or mountains, to go to a movie.

After it gets dark on Saturday night, we have a beautiful home service called Havdala, or separation. It’s a special time/ceremony where we note the separation between light and dark, Sabbath and the rest of the week. We light a braided Havdala candle, smell fragrant spices, drink a sip of wine and sing lovely songs. Then, quick as all that, Shabbat is over. Sunday here is a regular workday and school day, and the hectic pace of life begins anew. But with Sunday comes the remembrance of Shabbat past and a looking forward to Shabbat to come.

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Now for the explanation of the laws of kashrut, or keeping a kosher home. In America, when most people hear the word kosher, they think of matzah ball soup, deli food, and bagels, cream cheese and lox. NOT!!!! Some others think ‘O.K. Jewish. Kosher. No pork, no shellfish. Got it.’ NOT QUITE!!! There’s much. much. much more to it than that. Actually I remembered the first day I arrived in Israel. We went grocery shopping and I asked a man where the Kosher food section was. He looked at me like I was absolutely nuts. “It’s all Kosher!”

So what exactly is Kosher? Based on the laws in Leviticus, Numbers, Deuteronomy, the Bible lists out the “clean” animals and the “unclean” animals. Any mammal that has a split food and chews it cud is Kosher – thus cows, sheep, goats, even llamas and giraffes are all Kosher. Horses (no split hoof), hogs, hippos, and hamsters are not Kosher. Any fish that has both fins and scales are clean. The rest are verboten. So – salmon, tuna, trout and tilapia are good. Eels, catfish (no scales), dolphins and squid – not Kosher. Neither are crustaceans. Most birds that have feathers and fly are good to eat. Except birds of prey. Nope to eagles, buzzards are hawks. No bugs. No cats or dogs or monkeys or bats – (no coronavirus).

The animal today that is to be the hamburger tomorrow must be slaughtered as humanely and gently as possible. Not to be frightened. A very quick slit of the jugular with a sharp knife – with compassion. All the blood must be completely drained from the meat before it is fit to be sold.

Add to this the injunction to separate meat from dairy products (from the law that a kid can not be cooked in its mother’s milk, an ancient pagan practice). So now, in a Kosher setting not only are the two not cooked together (No cheeseburgers. No beef stroganoff. No creamy chicken casserole.), but the items are never served at the same meal. On the same plates. We’ll get to that soon. Breakfast is usually dairy in Israel. Lunch and dinner can go either way. The best explanation I’ve heard for this is that it makes a clear distinction between life and death. Milk signifies life, and is not to be mixed with death. It’s profound…

I keep a Kosher home. I have separate sets of dishes and silverware for dairy and for meat. I have separate cookware. Separate sinks, Separate shelves in my cabinets and my fridge – all marked. Separate counters for preparing dairy and meat. It’s how I grew up, so it’s pretty natural for me. Vegetables, eggs, fruits, and fish can go either way. It’s called pareveh.  Dairy products are halavi and meat is basari. Kosher restaurants serve only dairy or only meat. Never are the two prepared, cooked or served together. Same with schools – and the army – and hospitals.

What else? All packaged foods that are Kosher are marked as such. In the States, there would be a little letter “U” enclosed in a circle. Look for it on the box or can the next time you go shopping. Cheeze-Its Kosher. Spam. Not Kosher. Bac-Uns. Kosher. Pop Tarts Kosher. Jif Peanut Butter Kosher. Cap’n Crunch. Not Kosher. Go figure. In Israel, most of the larger grocery stores sell only Kosher foods. The Russian and Arab grocery chains are not. All products are labeled as such – with differing levels of strict Kosherness as deemed by specific rabbis’ rulings. Very complicated here.

So, what else makes foods Kosher? If the product was produced in a factory or plant that is open on Shabbat, or the preparer works on Shabbat, the whole product line is rendered nonKosher. There are myriad other rules with varying levels of stringency that I won’t get into here. It can get very complicated.

Also, before one eats a meal, the hands must be washed ritually. There are special hand washing cups and special blessings for the washing of hands. In most Israeli restaurants, you will see specifically designated hand-washing stations from the little pizza joint down the street to the fanciest restaurant in Jerusalem.

Special blessings of thanksgiving to G-d are said both before and after eating a meal. That does nothing to change the food itself, but elevates your spirit to an attitude of gratitude and confers a special sanctity to the food.

In a nutshell, (nuts are kosher) those are the basic rules of Shabbat and Kashrut, although I’m sure I’ve left a ton out – and it will be pointed out by the most observant, this is just an Intro into Judaism 101 for the Unknowing. It’s a lot to digest (pun intended), but I’ve lived a Torah-observant life for much of my life, so for me, it’s just a lifestyle – one much more easy to keep here in the Land of Milk and Honey (both Kosher and can be eaten together!).

Tu b’Shvat Tiyyuul

Yesterday the sun broke through in all its shining glory after months and months of cold, rainy weather. We knew it was going to be short-lived as more was forecast for later this week. John and I dropped our son off at work, and decided to take full advantage of the respite from nasty weather. We drove to the Kinneret, the Sea of Galilee, to see the increase in water level after the past decade of drought conditions. It did not disappoint.

Just south of Tiberias, we pulled off at our favorite beach. What was once a sweeping expanse of brush, rocks and sand was now completely under water. It even came up to the stone embankment where the picnic tables and campsites were. The stone steps were partially under water. You just have to see!

We’ve been following the rising of the Kinneret water levels over the internet each day, but wanted to actually see the measuring stick at Yardenit (there is also one in Tiberias).This is where the Sea of Galilee flows out to form the Jordan River to the South. Right across the street, I was struck by groups of white-robed masses in the water. It looked like the scene from “O Brother, Where Art Thou?” I had to get closer. Christian pilgrims from all over the world come here to be baptized in the Jordan (this is NOT the place where Jesus was immersed. That’s 70 miles downstream in the Samarian desert near Jericho). Anyway, there they were, taking full advantage of the sunny weather doing full immersions. It reminded me of a sort of mass mikveh, the Jewish ritual immersion.

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Pulling into Kibbutz Kinneret to turn around and go home, I saw the sign: Kinneret Dates Factory Story. This was turning into a real tiyuul, which is the Hebrew word for day-trip or field-trip. And just in time for the upcoming Jewish holiday of Tu b’Shvat, which will be celebrated from sunset February 9 – sunset February 10this year.

When I was growing up in America, this minor holiday was relegated to the ‘back 40.’ We didn’t celebrate it much at all. All I knew was that it was a type of Jewish Arbor Day. My mother, the designated “Tree Lady” of our synagogue would call up the congregants to ask them to order trees to be planted in the State of Israel. That was about it. Tu b’Shvat has grown in popularity in Jewish communities throughout the world, but here in Israel, it has been and still is celebrated as an agricultural and ecological holiday with much rejoicing.

In Hebrew, letters and numbers are interchangeable, so “tu” are the Hebrew letters ‘tet’ and ‘vav’ (adding up to 16), and Shvat is the name of the Hebrew month – so Tu b’Shvat means Shvat 16. The holiday is not found in the Torah (the first five books of the Bible), but in the Talmud – the oral explanations of the Law. It’s basically the New Year for trees, or the time which trees are planted. There are both physical and spiritual levels to this holiday. Planting trees in the middle of winter is a sign of hope and a way of re-greening the planet. It has connotations of Adam and Eve in the Garden of Eden and there are ties to the spiritual Tree of Life.

Historically, in the 1500s, in the northern Israeli town of Tsfat, the great Rabbi Isaac Luria (the same guy who wrote the Shabbat hymn, Lecha Dodi) put together a Tu b’Shvat seder (ordered feast) in which different fruits or nuts are eaten along with 4 cups of wine. There is a beautifully arranged Seder plate with raisins, almonds, pistachios, dried figs, dates, pomegranates, olives, and other fruits and nuts. There are special blessings: thanks and praise for G-d’s creation: over His sustenance through the year; for the winds and rain; for the fruits (or nuts) of the tree. After the prayers, nuts and fruit with a hard/inedible shell (klipa) and a soft interior is eaten – the almonds or pistachios; the oranges, pomegranates or bananas. Then one says the blessing over wine and drinks a small amount of red wine. Next, fruits with a soft exterior and hard center is eaten (olives, dates, apricots, persimmons, avocado) followed by a dark pink rosé wine. Next, fruits are consumed which can be eaten whole: figs, pears, berries, apples. And a light pink rosé wine is sipped. After that, the celebrants eat something made with wheat or barley: bread, crackers, or a pulse. Then comes the sips of white wine. All of this is interspersed with spiritual readings from the Scriptures and explanations on how one is to ascend from the purely physical to the emotional to the intellectual to the spiritual. Thank you Rabbi Luria. There are several interesting Tu b’Shvat seder guides on the internet, each with different highlights.

So – we found ourselves in the Land of Fruits and Nuts – literally. The factory store of Kibbutz Kinneret Dates. I visited the Garden of Eden and I can’t wait to go back! In typical Israeli fashion, the first thing we did upon entering was to see a movie on the history of this particular kibbutz and on the date palm. The date palm is one of the seven species of plants indigenous to Israel (dates, figs, wheat, barley, grapes, pomegranates, olives) and mentioned in the Bible. By the end of the Ottoman Empire and the desolation of the land by both neglect and destruction, every single date palm had disappeared in this land.

In 1908, Kibbutz Kinneret was founded and a pioneer named Ze’ev Ben Zion traveled to Iraq to bring back a truckload of palms – and Jewish refugees who were being persecuted by the Islamists. Both the palm shoots and the new immigrants thrived in their new land, so Ben Zion went out again to bring back 1000 new baby palms – and more refugees. Uri Stoner, from Kibbutz Kinneret, researched and developed different hybrids as well as novel uses for dates. In 1933, the kibbutz factory was founded and a multinational exporting of Israeli dates and date products had begun.

The factory store here has products unique to Israel…and all can be sampled generously. There are friendly (English-speaking)kibbutzniks available to explain all of the products. The date is nature’s candy. Naturally sweet and high in fiber, it gives a quick energy boost, yet is very low on the glycemic index. Minerals and compounds in the date are said to increase fertility and help pregnant women to have easier deliveries. They are very high in antioxidants and can help reduce blood pressure. Dates help maintain bone mass because they are high in calcium and magnesium as well as selenium. They are also rich in iron and fluorine – and essential fatty acids that actually help with hunger-control an weight loss. Yippeeee!!! So for a ‘normal’ person, eating 5-9 dates a day is healthy – more for late term pregnant women (dates are reputed to induce labor).

Who knew there were so many different varieties, flavors and textures among different species of dates? Most people are familiar with the Deglet-Noor and Medjool varieties, as those are the top exports, BUT:

Some are sweet and sticky: the Amari are moist and taste like caramel; the Deri are intense and flavorful- almost like a shot of espresso; the Amari, drier, but packing a sugar punch; our favorite, Hadrawi were soft and flavorful, not too sugary, but like butterscotch. We bought 3 boxes of dates.

And the products available!!!! My favorite date product is silan (see’ lahn), a date syrup/honey. I don’t know if it’s available in the US, but I use it in place of other sweeteners now – in cooking and baking, in teas and smoothies. There are different types of date spreads, date candies, date butters, and here, they are all available for sampling. And the prices here are some of the best I’ve seen in the country-

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In addition to date products, there were other products, all organic and made right here in the Galilee. There was carob syrup (which I also use in place of molasses), tehinehs (sesame butter) – so I bought 2 huge jars. I use tehnineh extensively now, including tehnineh and silan on rice crackers. Olive oil, locally produced, bee products, herbs and spices – all from this area.

Add to this the cosmetics line, Shivat, made from the seven species, and I was in absolute heaven!!! We really had a lot of fun, but armed with a couple bags full of goodies and a new cookbook (yay!!!), I couldn’t wait to get home and start cooking. So – now for the recipes!

The easiest is the tehnineh spread with silan. Tehineh is much richer in calcium and fiber and lower in sugar than peanut butter, and it is non-allergenic.

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This sesame seed paste is also mixed with the juice of one lemon and a spoon of silan for a lovely salad dressing for chopped cucumbers and tomatoes or for a mixed cabbage and carrot slaw with chopped green onions and walnuts and chopped dates.

               SWEET POTATOES WITH SILAN (parve/vegan)  serves 6

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INGREDIENTS:

  • 3 large sweet potatoes
  • 4 tsp olive oil
  • 3 tsp red wine vinegar
  • 4 Tbsp silan date syrup
  • 4 tsp sweet asian chili sauce
  • juice of a freshly squeezed lemon
  • a dash of chili flakes
  • 2 green onions, chopped finely
  • a sprinkling of coarse sea salt

Wrap and roast the sweet potatoes in a 200*C/400*F oven for about an hour. Mix all the ingredients of the sauce (minus the sea salt) with an immersion blender. Score the hot potato and pour the sauce over top. Sprinkle generously with the coarse sea salt.

FREEKEH STUFFED ONIONS (pareve/vegan) serves 6-8

 

This can be eaten as a hearty lunch or served as a side dish for a Shabbat dinner. Its roots are typically Middle Eastern, most likely Egyptian. Freekeh is a type of durum wheat that is roasted to bring out its nutty flavor. The word is actually Arabic for “rubbed” as the grains are rubbed before roasting. As freekeh might be difficult to find outside this area, bulgur or spelt can be substituted. You can also use brown basmati rice for this one. Because it is pareve (neither milk nor meat) it makes a great accompaniment to any main course.

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INGREDIENTS:

  • 2-3 whole large white onions
  • 2-3 whole large red/purple onions
  • 2 Tbsp olive oil
  • 1 cup freaked, bulgur, spelt, farro, or brown rice
  • 1 1/2 cups boiling water
  • 1 1/2 cups mixed green herbs cut finely (parsley, mint, cilantro, green onion, dill)
  • 1 tsp cumin seeds
  • 1 cup silan date syrup
  • 1/4 cup raisins
  • 1/4 cup chopped dates
  • sea salt and freshly ground pepper to taste

DIRECTIONS:

Prepare the stuffing: Heat olive oil and grain in a saucepan and fry until hot. Do not burn. Add boiling water and salt, Stir well and cover. Lower flame to simmer for 30 minutes. Then turn off heat and let sit for 15 more minutes. Gently fluff and fold in mixed herbs and cumin seeds, silan and fruit.

As the stuffing is cooking, peel the onions and slice the tops off. Drizzle with olive oil, salt and pepper.  Wrap in foil and roast about 20 minutes in a 200*C/400*F oven – until soft.  Let cool until able to handle comfortably. Remove the inner part of the onion with your fingers, pulling gently. There should be 2-3 layers of the outer shell left. Chop up the onion that was extracted and add to the stuffing mixture.

Fill each onion with the stuffing mixture. Place in a baking dish greased with olive oil. Sprinkle the onions with salt and pepper. If there is any juice from stuffing mix left behind, pour over onions. Cover dish with aluminum foil and bake at !70*C/350*F for about 20 minutes. Remove foil so onions can brown and bake for an additional 10 minutes. Serve hot.

                 GLAZED BUTTERNUT SQUASH (parve/vegan)  serves  6

Another great recipe – especially for fall/winter. It calls for butternut squash, but you can use any gourd, or a combination thereof and it will be delicious. I especially like seeing smaller pieces of different varieties of gourds for a gorgeous and colorful platter. This is a tasty side dish, but also can be hearty enough as an entree served with a hearty bread and a side salad.  Also, this is an amazing Pesach recipe (one which I plan to use at my Passover seder this year)-

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INGREDIENTS:

  • 6 gourds (butternut squash), halved, seeds removed
  • 3 tsp olive oil
  • salt and black pepper
  • ground cinnamon
  • 3 Tbsp silan
  • 2 sheets of matzah
  • 2 more tsp olive oil
  • 2 cloves fresh garlic, minced
  • 1/2 cup chopped fresh parsley

Preheat oven to 190*C/375*F. Drizzle gourd halves with olive oil and silan , and sprinkle with salt, pepper and ground cinnamon. Roast for 40 minutes. Can cover with foil lightly, if it starts to brown too much.

For crumbly topping: heat a frying pan with the olive oil. Add the matzah pieces and cook over a medium flame, stirring constantly to glaze and brown. Add garlic , salt and pepper and a  small amount of cinnamon at the very end. Remove from flame, and add the chopped parsley.

Arrange the hot gourd pieces on a platter and spoon the crumble over top. Drizzle with more silan and serve hot.

AMAZING I CAN’T STOP EATING PUFFED RICE SNACKS!                                                  (                                                    (vegan/pareve)  

I made these yesterday and we just can’t stop sneaking them. Really rich, and decadent, yet I tell myself they’re healthy because of the tehnineh, silan. cocoa super-food combo. It makes me feel better about pigging out. But. seriously who can resist? I’m not paying $7 to $9 for a small box of Kelloggs Rice Crispies ….. when I CAN find them here! So we found a pretty lame puffy rice flakes for a substitute. I highly recommend the Rice Crispies if they are available in your area- just sayin.They can be formed into bite sized balls or put in a wax-paper lined baking dish and cut into squares. I did both. The best part is that they are super easy to make and require no baking or refrigeration.

*****OK, not as an affront to anybody but you hear the most amazing things living here. This is a true(?) story about John the Baptist. In the New Testament, John the Baptizer is a radical hermit preaching about the importance of being a B’aal Tshuva (repentant sinner who comes back to G-d) and performing ritual immersions/mikveh in the Jordan River. He announces the coming of the Moshiach, the Messiah. Anyway, in art he’s always pictured wearing a rough camel hair tunic tied with a thick rope. This ascetic is famed for his diet of eating locusts and honey. But it was a MISTRANSLATION from the Hebrew to Greek to Latin to the English of the King James Bible in the early 1700’s. The honey was most likely a date syrup like silan. And the carob tree (kheeroov) was also known as the locust bean in England. The ground carob beans are similar to cocoa powder, but much higher in protein and in antioxidants. Instead of eating yucky insects like a madman, John was actually consuming a fudgy, delicious superfood paste. Sorry to burst your bubbles, but I found it fascinating!

For those Christians who celebrate the feast days of favorite saints, this is a great recipe to make with young kids in honor of John the Baptizer. For my Jewish friends, it’s a lovely treat for Tu b’Shvat.

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INGREDIENTS:

  • 1/2 cup tehineh
  • 1/2 cup silan
  • 1 tsp vanilla extract
  • 1/4 cup carob powder or cocoa powder
  • 1/4 tsp salt
  • 1/2 cup dark chocolate chips, melted in the microwave
  • 4 tsp silan
  • 3 cups crisped rice cereal
  • 1/4 cup finely chopped almonds (optional) or ground coconut

Mix all the ingredients together in a large bowl. Grease your hands with a little canola or coconut oil. Form about a tablespoon of the mixture into golfball sized balls. Or spread out in a wax-paper lined baking dish. Let set for a half hour, if you can resist the temptation to eat before then. Cut the chocolate rice mix into brownie-sized bars. Enjoy!!!!

 

 

 

 

The Miracle of the Oil

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The mountains and valleys of the Galilee region of Israel are dotted with groves and groves of olive trees. They are everywhere! These are some of the world’s oldest olive trees; some of the larger ones are over 2000 years old! Our olive harvesting and pressing season has just ended. The luscious, ripe fruits are gathered by hand after the second rain of the year, when the olives have absorbed the rains and have grown swollen and fat. Driving along the Galilee roads, one can see entire families gathering the olives using the “ancient method” of spreading tarps and blankets below the trees and knocking the olives down with sticks. Things have not changed much over the past 3000 years.

The olives are gathered in huge sacs and buckets and taken to be pressed within hours of harvest to capture their freshest flavors.  There is an Arabic saying here: “From the tree to the stone.”  Israel is a leading producer of olive oil- third only to Greece and Spain – producing about 19,500 tons each year of this liquid gold. There are over 120 olive presses in the Galilee and Golan Heights, most owned and operated by the local Druze communities. The techniques used in extracting the precious oil range from the ancient stone ground to Ottoman era press to higher-tech machinery.

Some olive are taken to press. Others are cured for future use. Eating-olives must be cured first. Never eat a “raw” olive off the tree. It contains tannins which are slightly poisonous and can make you quite sick. There are as many opinions here on curing olives as there are people. Most have their own secret and traditional recipes, but all use either a salt-brine method, citrus juice or a vinegar solution. To this solution, can be added any combination of olive leaves, bay leaves, various herbs, hot peppers, citrus and citrus peels, pepper berries, garlic, and various other herbs and spices. This is part of what makes olive tasting here so special. And there are so many different varieties! Who knew????

EVOO (Extra virgin olive oil) is big business in Israel, with boutique oil shops popping up everywhere in addition to the larger production houses. The first press yields the virgin oil. Cold press is best. “Extra” means lower acidity, which for me, is important. The Israeli olives tend to be a little more assertive and pungent, although there are some delicious fruity and buttery varieties. Everyone has a personal preference. It’s not a matter of one type of olive over another, but the process of how the oil is made. And Israel makes some of the best. I buy 4 2-liter cans of a local olive oil made in neighboring Yodfat. I find it to be the best for pouring over salads and for dipping. It lasts us about a year if I’m very frugal. Like several other Israeli olive oils, Yodfat Oil has won coveted awards at the TerraOlivo International Olive Oil Competition. And each beautiful tin costs me 80 shekels, which is about $23. For cooking, my favorite oil – it’s smooth and delicious and stronger than the boutique variety – is Zeta. I used to buy this in California as it is exported to the U.S. (This is a play on words as the Hebrew for olive is zayeet). I can find a liter bottle on sale at the local supermarket for about $6.

Olives are one of the Seven Species of Israel (shiva a’minim), which elevates them to an almost holy status here. Extra virgin oil had holy uses in ancient times. It was used to anoint priests and kings. The golden liquid was used as a healing unguent. It was also used to light the sacred menorah burning in the Holy Temple in Jerusalem. Part of the Chanukah story is the miracle of the oil. After the Maccabees won the battle for Israel’s independence from the Greeks in about 160 B.C., the Temple was found to be in shambles. Totally desecrated with pigs running loose and sacred objects looted and destroyed. At its Rededication, there was only enough pure olive oil to keep the menorah lit for a day, but it miraculously lasted eight days. Thus we commemorate this by burning pure oil in our chanukkiyah, our Chanukah menorah. We also eat lots of fried foods on this upcoming holiday.

Held in high esteem as a superfruit for its health benefits, these little gems are not only used in foods. Dr. Ziad Dabour, a Druze man from the Upper Galil village of Beit Jann, is a specialist in pharmacology. Since childhood he has studied traditional methods of using the local plants for medicinal purposes. After serving for years as the Chief Pharmacist for the IDF, Dr. Dabour has spent his “retirement” in the demo-cosmetics industry. Tours are available at the Dabour Cosmetics Factory, and you can purchase his organic facial, body and hair care products using local olive oil.

The Tivon-based cosmetic company, Lavido specialists in organic beauty products grown in their own gardens in nearby Nahalal. the plants and herbs are blended with the oil from the Galilee’s olive trees growing in the fields surrounding their small factory. Lavido is my favorite Israeli cosmetic company. Their products are redolent of lavender, roses, mint, rosemary, lemongrass and pomegranate. I love their hand and foot creams.

For a last minute holiday idea – why not put together an olive and olive oil tasting? So easy. Grab an assortment of hearty whole grain breads and fluffy pita. Lay out bowls of different varieties of olives: kalamatas, green olives, black olives, olives stuffed with nuts, garlic, chilies or citrus. On a wooden board, place varieties of cubed cheeses. Feta is especially good with EVOO. But also cubed manchego, grana-padano, some hard cheeses and a brie or cambozola to round out the taste. Add some fresh grapes, pomegranate arils, and cut up veggie sticks. Maybe an assortment of crackers. Don’t forget little bowls of olive oil with the bottles behind them so keep track/rate favorites. Just add a few bottles of red and white wines, put on some festive holiday music, and you have the makings of one great party!

For lovely, personal gifts or hostess presents, take some decorative clear bottles (in the States, available at craft stores as well as Pier One, and World Market, Homegoods, Marshalls, TJMaxx and Homesense). Fill about 3/4 of the way with EVOO. Add sprigs of fresh herbs – rosemary, garlic and peppercorns; thyme and oregano; lemon peel and sea salt; dried chilies. Attach a pour spout and tie the neck with brightly colored baker’s twine or raffia with a sprig of the herbs. A thoughtful present indeed – an easy, too.

Another delicious recipe is to take 4 whole garlic bulbs. Lice the top off each, exposing the garlic. Place in a baking dish and you EVOO over the top to almost submerge the garlic. Bake for 20 minutes at 300*F/140*C.  The garlic will come out soft and sweet, great for spreading on bread directly. Bottle the oil for cooking and drizzling over potatoes, sweet potatoes, and roasted veggies. Total yum!

Salad dressings are easy to make up fresh. Play around with the ingredients and amounts used. I take about 1/3 part EVOO, an acid like lemon juice or vinegar (white, balsamic, wine, or cider) and assorted spices and herbs, sea salt and fresh ground pepper. About !/3 part water. Shake and voila!

For homemade beauty – try making a scrub for a special home spa day. So simple! Just take a small jar and add either white or brown sugar or course sea salt. Pour olive oil over the top and add a few drops of essential oil to the batch. I love fresh lemon juice and a bit of rosemary in my scrub. images-5.jpegEnjoy! Happy holidays….

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!”