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!

Our Man in Damascus: Tracking Eli Cohen

I had heard the story of Eli Cohen and of his heroic contribution to the security of Israel when I was a young teen. He was one of those larger than life characters for me in modern Israeli history. This past winter we watched the Netflix series, The Spy, with Sacha Baron Cohen in the starring role. It did not disappoint! Action-packed and suspenseful, after seeing the story I couldn’t wait to get out and follow the Eli Cohen Trail to see some of the places where it all took place.

Eli Cohen was born in 1924 in Alexandria, Egypt to Syrian Jewish parents. In 1947, his family made Aliyah to Israel leaving Eli behind to assist the Jewish community in Egypt and to help with Zionist activities, a perilous venture at the time. When it became too dangerous for him to stay in Egypt, he emigrated to Israel ten years after his family.  Eli met and married Nadia in 1959 and they started a family in the idyllic coastal town of Bat Yam where he worked as an accountant.
Eli Cohen was a striking man with an aristocratic swagger: swarthy, tall, very handsome and very intelligent. Besides speaking flawless Hebrew and Arabic, he was fluent in Spanish, French and English. Cohen was recruited by the Israeli Military Intelligence (Mossad), trained for two years, and then sent to establish a new “fake” life in Buenos Aires, Argentina where he posed as a wealthy Syrian businessman, Kamel Amin Thaabet. While in South America, ‘Thaabet’ cultivated friendships with the rich: tycoons, politicians, diplomats, military leaders. His wife, Nadia (still in Bat Yam) only knew that her husband was working oversees for a defense company.

He relocated to Damascus, Syria in 1963, where he moved into a most lavish penthouse apartment directly across the street from the Syrian army headquarters. He was the wealthy Syrian expat, returned home, throwing lavish parties with all the most important Syrian high society in attendance- and lots of alcohol and beautiful women. Kamel Thaabet was loved by all the top leaders, who never suspected him of being a spy until the very end. He was generous in giving out advice and loans. He passed on vital information to Israel through radio telegraphing and during business trips to Europe where he would have secret rendezvous with his handlers and would also be able to see Nadia for a week at a time.

In 1964, he relayed info to the Mossad about a Syrian plot to steal Israel’s water from its source in the Upper Golan mountains. The IDF would be able to bomb the Syrian equipment, halting the diversion of their main water supply. Thaabet made frequent trips with Syrian generals to the Golan Heights. The Syrian army had command of the most strategic spot militarily. Ramat haGolan overlooks the entire Hula Valley just north of the Sea of Galilee. This incredibly fertile land is one of the most productive of Israel’s agricultural areas. From the Heights, the Syrian army positioned snipers to continually shoot down on the farmers working their land. They would often shell the kibbutzim on the other side of the Jordan River. This was a regular occurrence that spanned decades.

Feigning sympathy for those poor Syrian soldiers baking in the intense summer heat, Thaabet bought hundreds of imported eucalyptus trees to be planted at each of the outposts. It would provide much needed shade and would also pinpoint the exact location of the embedded troops for the IDF. Even smarter, Thaabet/Cohen, planted one tree for each platoon stationed up there. A large grove would signal a larger battalion and bunker locations and the largest clump of trees signaled the headquarters. Just brilliant! He also told the Syrians that the shade would provide cover for the afternoon reflection of the sun on their telescope/binocular lenses. They had no reason to doubt his altruistic overtures. The Eli Cohen eucalyptus trees proved to be a vital part of Israeli defense and can be seen dotting the mountain plateau today.

A few weeks ago we decided to drive the Eli Cohen Trail in the lower and upper Heights with the company of two other couples. Our native Israeli friends are history buffs well acquainted with the area and Eli’s story, so picnic in tow, it made for another perfect day. Our first start was the old checkpoint separating the Lower Golan from the Upper Golan. There was an abandoned building that served as the Officers’ Club -a place Thaabet frequented to get the latest military info.

Traveling the wild grassy plains of the windswept barren Golan is always an adventure for me. In many places there are still minefields planted by Syria before the Six Day War. The IDF is working to clear them out now, field by field. Fortunately the minefields are all well mapped out and marked with barbed wire and warning signs. Military bases dot the landscape, and frequently you can watch tanks and soldiers in training. Surreal is a grand word to describe the Golan. Besides the many army bases, it is a place where the cattle roam (Angus ranches and real cowboys on horseback!!!) and the antelope, wild boar, and wolves play. It’s a countryside patchworked with fruit orchards, vineyards, wineries, and Druze villages. Ancient ruins are scattered among the basalt rocks and on high cliffs just east of the Jordan River and Sea of Galilee.

Our next stop was a small Syrian outpost, mostly a bulwark of rocks and trenches – but with great views to the valley floor below. Today there is a modern sculpture of Eli looking out in all directions. The face that points towards the Galilee is the only one with an open mouth and large smile.
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We drove north a few kilometers until we reached Tel Facher, once the main outpost of the Syrian command in the Heights. This is where having Gabi as a guide was an optimal experience. He explained that the Arabic armies were closely allied with the Nazis during World War II. Both nations were united in their hatred of the Jews and of the Jewish Homeland. As the Jews drained the Upper Galilee swampland, and worked the land in the 1930s and 40s, the Germans helped their Syrian compatriots to enforce their bunkers. The Nazis were experts at reinforcing the concrete with basalt… basalt from the Golan was shipped by Syria to Europe to help the Nazis build their underground shelters. Basalt is one of the strongest naturally occurring rocks, making the bunkers bomb resistant. Gabi explained that the Syrian officers would lock their soldiers in the bunkers at night so they would not desert. Because of the impermeable bunkers and the information relayed to the IDF by Cohen, the only way to effectively capture these troops during the Six Day War was through hand-to-hand combat.

Knowing this, the IDF specially outfitted the tank treads on their Merkava and Sherman tanks. They were modified from tanks with spring suspensions to tanks with hydraulics enabling maximum torque so their suspensions would not be torn up when hitting the basalt rock and concrete bunkers. Syrian tanks -were Russian built with suspensions too low to the ground. It tore up the tanks, rendering them useless. Abandoned Russian tanks still dot the landscape.

 

At the pinnacle of the hill/outlook at Tel Facher is a monument to all the troops that fell in this battle of the Six Day War. It’s quite sobering to read the names and ages of the fallen IDF soldiers. Today, it’s a site where army groups and school groups come for a lesson in Israeli history. My son’s military base was right up the road from Tel Facher, and he was in one of the groups that visited the site.

From there, we drove up to Israel’s border with Syria. Har Bental is a high mountain outlook with sweeping vistas overlooking the border wall, Syria and Quneitra. Visitors here can have a lovely meal at Coffee Annan and walk around the old IDF outpost listening to a prerecorded commentary in English. You can explore the trenches dug by the Syrian troops and walk through the IDF bunkers, now abandoned. In years past, we used to hear the sound of artillery coming from Syria, as rebel factions were shooting at each other. Today it is eerily quiet and oddly safe since the most recent Syrian Civil War has moved out of the area. Today it also serves as a UNDOF outlook and was the perfect place to spread out our lunch. There are numerous picnic tables dotting the area.

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Just below Har Bental is what the IDF kids call the “Russian Hospital,” even though it is not Russian and was never a hospital. It was the office complex for the Syrian army. A grand building in its day, with a majestic, sweeping staircase, the building was host to grand parties, diplomatic meetings, and military planning. It was a place very familiar to Thaabet – he frequented this building many times, gaining access to Syrian military secrets. Today it is a bombed out, gutted shell, covered in some beautiful graffiti. I walked the halls taking pictures and imagining Eli Cohen confidently  striding beside me.

 

Because the Syrian high-ups knew there was a leak in their intelligence, and that it was coming out of Damascus, they launched an all out effort to locate the source… never suspecting Eli Cohen/Kamel Thaabet. Radio silence was imposed – the electricity cut block by block each night in order to find the spy. Radio transmission to Israel was intercepted as Cohen tapped out his message. They knew it came from his apartment complex, but couldn’t charge him as a spy – to save face. Cohen was brought in to the ‘Russian Hospital’ for interrogation – under intense torture. He was brought to trial in Damascus. Cohen was not afforded a defense attorney. He was convicted on illegal entry into the Syrian headquarters without permission. A mandatory death sentence was imposed on anyone who entered the secure area under false pretenses. That’s  what they got him on: being a civilian in a military area. Israels’s most effective spy was hung publically in the Damascus town square May 18,1965, the photos sent to Israel. His body was never returned, and supposedly no one knows where it is. His wife, Nadia, has made several attempts, along with the Israeli government, to have his body released, all unsuccessfully.

Not far from Bental, near the Syrian border, a monument has been erected to his memory. It is a representation of his wife and three small children looking out across the now-peaceful plain towards Damascus waiting for Eli to return. It’s a bit surreal to know that Damascus is a mere 36 miles from this spot.

Eli Cohen was the quintessential Israeli. He was dedicated and loyal to his beloved country, to the point of sacrificing his own life. His work was beyond dangerous. Even though he dearly loved his wife and children, and was fully aware that at any moment his cover could be blown, his desire to serve his country was his overriding motivation. The intelligence he transmitted  was invaluable. He successfully infiltrated the highest levels of the Syrian military and government, providing Israel with the most important detailed information. People. Places. Numbers Strategies. Cohen’s information would enable the IDF to capture the Heights from Syria and be victorious in the Six Day War.

I do not regret what I did and if I do regret anything, it is what I could not accomplish.”  -the last words of our man in Damascus, Eli Cohen

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The Spice Life: Recipes!!!!!

After our months of lockdown, opening my home/cage and setting me free has been an incredible experience. To take a friend, get in the car and start driving to a brand new location – WOW!!! There are just so many places to discover here in the Galilee region of Israel’s North!!! A few weeks ago, I decided to take a trip to Bethlehem. No, not THAT Bethlehem! The other one. Bet Lechem haGlilit – the Galilean Bethlehem. Are you totally confused yet? Just wait…

In the Jezreel Valley of the Lower Galilee, about 15 miles east of Haifa and 6 miles northwest of Nazareth is a sleepy little blip on the map, Bethlehem of the Galil. Because it is within an easy morning’s walk to Nazareth, one Israeli archaeologist is convinced that THIS is actually the birthplace of Jesus. After all, why would Mary and Joseph walk almost 75 miles over mountains and through deserts when she was in her ninth month? It kind of destroys the whole narrative found in the Gospels, but this is Israel, and there are a myriad of opinions on everything.

It did exist in antiquity and there was a Byzantine community that was established here in the 3rd century. After that, there came the Crusaders, as seen from the architectural ruins and structures built atop them. It was later re-settled by the Mamaluks and then Muslims from the Ottoman Empire, but was deserted by the late 1700s. In the 1800’s German Templars settled in Bethlehem haGlilit as well as several other places in Israel. Their distinctive architectural style – the stone houses with wooden shutters – can be seen in the photos below. In the 1930’s the Israeli/German Templars aligned wholeheartedly with the Nazi party. YES!!! We had Nazis living in Israel. How ironic is THAT??? In 1941, the British, who controlled Palestine, deported them as enemy aliens to Australia. Weirdness abounds here.

“The Other Bethlehem” is now an agricultural community of mostly Jewish families, but there are lots of Muslim and Druze residing in the area. Famous for its herb and spice farms, it’s home to Lavido Cosmetics Factory and store (we never made it as far as Lavido) and Derech HaTavlinim, The Spice Way – the largest spice store I’ve ever seen. This is unlike any other shuk or spice place I’ve ever been, and the next time we have guests from abroad, I’ll include this on our “go to” list. The intensity of colors!!! And smells!!!! So let’s go visit!!!

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Let’s start with rice spice, which is incredibly popular here. Variations of rice spice are sold from burlap bags and cardboard boxes at every supermarket here. I’ve always been intrigued, but never knew how to use them. So I bought several blends and took them apart for you to be able to make at home. Recipes to follow. But who knew there were so many different ways of making rice? That each ethnicity here has a favorite blend and particular recipe?

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The simple white blend in the above photo has a mixture of dried white onions, currants, golden raisins, sliced roasted almonds and sea salt. I love that they have instructions (in Hebrew) for many of the blends. This one, you add a handful to jasmine or white Persian rice as it cooks and then sprinkle some on top for crunch. The blend to the above left is a Mexican seasoning with crushed bell pepper, chile, cumin, salt, died onions, dried garlic, pepitas and crushed dried tomato powder.

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As you can see, this is unbelievable, and I was in culinary heaven!! Thank goodness, most of the blends are inexpensive, and I bought small amounts of several just to try. There are Asian blends, blends with dried lentils, assorted nuts, all kinds of interesting ingredients. There is a special blend for cooking in red rice. Once mixed in your own kitchen lab, it can be stored in a tightly sealed glass jar for about six months. Sprinkle it over freshly cooked red rice and mix well. Add some to the top for extra crunch. It uses:                              1/2 cup dried onions                                                                                    1/4 cup dried minced garlic                                                                       1/4 cup toasted pine nuts                                                                           1/3 cup roasted, salted pecan bits                                                                1 tsp sea salt or Kosher salt                                                                           1 tsp freshly cracked black pepper

Here is one blend I took apart and has now become a favorite. It’s sweet and mild enough to add a nice flavor. Great served with chicken or salmon.

Orange-Cranberry Rice 

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The spice blend for this is as follows. It can be stored for up to six months in an airtight jar.

  • 1 cup dried onions
  • 1/4 cup currants
  • 1/4 cup golden raisins
  • 1/3 cup cranberries
  • 2 Tbsp minced, dried, red bell pepper
  • 1/4 cup orange peel, diced
  • 1 tsp sea salt, coarse, or Kosher salt (Maldon is great)

Use this with a long grain, white rice. For every cup of rice I use 2 1/4 cups water and a handful of the above seasoning blend as it cooks. You can add a squeeze of fresh orange juice. This is so absolutely delicious, and adds just the right amount of fancy.

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There were dozens of za’taar blends: Druze, Lebanese, Syrian, Palestinian, Egyptian, and more. Each ethnicity having their own version. It’s made of hyssop, a thyme/oregano type woody herb that is indigenous to the MidEast, salt, and sesames with many variations. Usually, it is spread over humus, or fresh dairy products, sprinkled on Israeli salads (think tiny cucumbers and tomatoes chopped very small), and served in Druze flatbread sandwiches filled with Labaneh, a wildly popular sour cream cheese.

Easy HomeMade Goat Cheese Loaf Galilee Style

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Ingredients:

  • 1 liter fresh goat milk (Trader Joe’s, Sprouts, Whole Foods)
  • 1/4 cup freshly squeezed lemon juice
  • 1 tsp salt
  • 1 Tbsp nigella seeds (ketzach) or (back) sesame seeds
  • Extra virgin olive oil
  • za’taar

Pour the goat milk into a glass or ceramic mixing bowl. Add the lemon juice. Let sit for an hour until curds begin to form. Strain the curdled milk (you can save the leftover whey water for pickling vegetables – that’s how it’s done here) in a finely meshed colander. Add the seeds and salt. You can also add 2-3 Tbsp finely chopped fresh herbs and garlic at this point OR 1 tsp za’taar. It’s optional, but wonderful. Mix together with a wooden spoon. Place the cheese curds into a large cheesecloth folded/doubled over. Tie the ends of the cloth onto a wooden spoon and hang on the faucet over the kitchen sink. This allows all the liquid to drain out, taking 3-4 hours. Unfold the cheesecloth and dump the cheese ball, which can be formed into a ball or loaf with well-oiled hands, onto a plate or shallow bowl. Refrigerate for an hour to firm and chill. Serve with olive oil and za’taar sprinkled on top. This is typically a breakfast food here, served with pita, olives, and chopped veggies. Very Galilean.

At The Spice Way, there was an entire row of different fish spices. With Lake Kinneret (sea of Galilee) only a twenty minute drive, fresh fish is quite popular here. Denis, Amnon, St Peter’s Fish, Trout are all found in abundance in the Kinneret. Ordering the fish at a restaurant, it comes to the table completely whole (skin, bones, head and tail) smothered in spices, piping hot off the grill. It’s an experience. Anyway there were so many different spices just for fish:

And of course, there were bulk dried herbs, dried fruits, and combinations of herbs and fruits to make tea infusions. A huge grinding machine for crushing sesame seeds to make techineh. Dried lemons and limes, crushed dried flowers (for Middle Eastern culinary delights), preserved citrus in huge jars; preserved fruits and veggies; grains and pulses; olives of all kinds; freshly pressed oils – the list seems endless.

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I’ve never seen so many pepper blends: powders and crushes – so many shades of orange and red. Hungarian paprika; tomato, chile and bell pepper blends; smoked and sweet paprikas; hot peppers; sweet peppers; Italian, Spanish, Ethiopian, Moroccan, Middle Eastern. Craaziness! (no filter used to enhance- these are the absolute gorgeous colors!!)

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There were several bowls of spice and herb blends just for different potato dishes. I bought a few and went home to experiment. This is the best recipe I came up with after “dissecting” the ingredients of one particular sack.

Potato & Onion Strata

I made this dish three times. I wanted to snap a photo, but every time my husband or son had carved more than half for themselves. Finally….

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First let’s start with this mixture of deliciousness – stores in glass jar for up to six months nicely – if it lasts more than a week or two. The blend cam be sprinkled on mashed potatoes or loaded baked potatoes. Put a little dish out at your next do-it-yourself potato bar.

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Spice Blend for Potatoes: 

  • 1/2 cup coarse sea salt or Kosher salt
  • 1/4 cup dried/roasted garlic pieces
  • 1/4 cup dried/roasted whole garlic cloves
  • 1/4 cup dried onion flakes
  •  1/2 tsp freshly ground pepper
  • 2 Tbsp dried rosemary
  • 1/2 tsp oregano, optional
  • 1 1/2 Tbsp dehydrated, minced tomato (sun dried), optional

For the strata, I used a quiche dish, but you can use any style baking dish.

Ingredients:

  • 1/4 cup Extra virgin olive oil
  • 2 large yellow onions, peeled and sliced paper thin (I use my mandolin)
  • 3-4 large yellow or brown-skinned potatoes, peeled and sliced thin
  • 1/4 cup potato spice blend
  • 3 large eggs, beaten

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Preheat oven to 200*C/400*F. Grease your baking dish with the olive oil. Arrange the thinly sliced potatoes concentrically or in overlapping rows on the bottom. Add a layer of the onions. Sprinkle with the olive oil and the spice blend. Add another later alternating potatoes and onions, oil and spice. Do this as many times as you can until the layers are almost at the top of the dish. Pour the beaten egg over the top, very slowly, to allow it all to seep into the cracks. sprinkle more spice blend on top. Place on foil lined baking sheet and bake in oven about 15 minutes until the top browns. Cover with foil to prevent burning and bake an additional 20 minutes. Uncover dish and let brown about 3 more minutes. Don’t let it burn. Remove from oven and let set, about 10 minutes before cutting and serving.

This next recipe is very Middle Eastern. I hate to claim it as Israeli, because, once again, there are so many variations based on ethnicity. It starts with a spiced chickpea which can be roasted and eaten as a low-cal, healthy snack.  It can be served uncooked, mixed into a salad(think veggies, quinoa or cooked bulgar wheat). The Egyptians use it as a stuffing for hollowed out baked onions, peppers, and squashed. Yemenites use it to stuff a chicken before baking. Some people blend it up to make a humus. Quite versatile.

This uses sumac, a red berry from the sumac bush which grows in this area. The berries are died and ground into a powder. It’s a bit coarse and has a tart, almost lemony taste that cannot be duplicated. It can be found in many grocery and specialty stores outside the Middle East. It is ubiquitous here – a staple ingredient in fattoush salads.

Basic Spiced Chickpeas

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Ingredients:

  • 2 14 oz. cans chickpeas, drained and rinsed
  • 2 Tbsp extra virgin olive oil
  • 2 tsp ground sumac
  • 1 tsp sweet paprika
  • 1/2 tsp cayenne powder
  • 1 tsp sea salt or Kosher salt
  • 1/2 tsp ground cumin

Preheat oven to 170*C/3608F. Heat the oil one medium high heat in a medium sized pot for about a minute. When hot, add the spices and reduce heat too low. Cook, stirring until fragrance is released, about 2 minutes. Add the chickpeas and stir to coat.Turn out onto Silpat covered or greased parchment covered baking sheet. Spread out so chickpeas cover the pan in a single layer. Bake for about 10 minutes.

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These are great eaten as a snack, cold, as is. The peas turn out slightly crunchy, but have a soft center. You can add the chickpeas to a Galilean salad.

  Galilean Chickpea Salad

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Ingredients:

  • 1 cup spiced chickpeas (see recipe above)
  • 1 cucumber, diced finely
  • 1 large tomato, diced finely
  • 1 yellow bell pepper, diced
  • 1 small red onion, diced
  • 1/3 cup parsley, chopped
  • 1/3 cup mint, chopped
  • 1/3 cup celery leaves, chopped, optional
  • 1 lemon
  • Drizzle olive oil
  • sea salt, to taste

Combine the chopped veggies in a large bowl. Add the chickpeas and mix. Squeeze lemon using a strainer to catch pips. Add juice to chickpea mixture. Drizzle with olive oil. Add the chopped parsley and mint (and celery leaves). Stir to combine. May add sea salt to taste. Serve cold.

Another option to the above salad is to add a cup of cooked quinoa, and here in Israel, cooked freekeh(a grain) or burgil(a cracked wheat)  is also a popular variation. If you are serving a dairy dish, crumbled feta cheese can also be added.

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The above picture is one of the more ‘interesting’ blends. Ras-el-Hanut translates from the Arabic loosely to mean specialty of the store. Each spice shop has their own unique blend, and, once again, it varied widely depending upon ethnicity. This one contains cardamom, ground roses (really!!!), ground lavender, cinnamon, cloves, and dried ground raisins.  The little sign at the bottom instructs us to add it to a kilo (2.2 pounds) of ground beef along with chopped onion and chopped cuzbara (cilantro) and salt. Mix gently until combined and form into small logs (kabobim) and grill. Or form into balls and simmer in a tomato sauce.

Now for a healthy dessert. A couple days after we visited the spice superstore, my travel buddy, Hadassah Rose, surprised me with a lovely gift –

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She made a wonderful sweet, but not too sweet, healthy date roll chock full of goodies like nuts and dried fruit and mini dark chocolate chips. We finished it off in no time. Using many of the ingredients she bought that day, Hadassah gladly shared her recipe. A couple days later she brought over another adorably wrapped log, this time filled with dried pineapple, mango, papaya and coconut. Oh my L-rd!!!!

Hadassah Rose’s Date Logs

  • 100 grams coconut oil (1/2 cup)
  • 400 grams pitted dates (medjool) (1 1/2 cup, well packed)
  • 1 cup desiccated coconut or 1 cup almond flour
  • 3 Tbsp almond butter or techineh (tahini)
  • 1/2 cup cocoa powder
  • 1 cup almonds
  • 1 cup dried fruit (apricots, cherries, cranberries or tropical), chopped
  • 1 cup chopped nuts (hazelnuts, cashews, walnuts)
  • 1/2 cup seeds (sunflower, pecan or toasted sesames)
  • 1/2 cup chopped pistachios
  • extra coconut, fruit or nuts to decorate

Process first five ingredients in a to a smooth, thick paste. Transfer to bowl. Mix in fruits and nuts, with oiled/gloved hands (this is sticky!!!) Smash down in parchment lined (coconut oiled) pan. Refrigerate until hard, 2-3 hours. Cut into squares; or with oiled/gloved hands, roll into log or balls. Can decorate by rolling in coconut or nuts. Wrap in parchment. Keep in fridge until ready to eat.

Perhaps this will inspire you to experiment with creating your own unique combination of herbs and spices. If you are ever out here, I’m certainly game for a return trip to ‘the other Bethlehem’ to visit Derech haTavlinim!!!! 

 

 

 

Art Over Hate

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We had heard about the graffiti wall on the Northern border of Israel with Lebanon, but had been unable to located it in day trips past. So it was with great anticipation when we drove up there with Israeli friends a few weeks ago. The world seems to have exploded in bouts of rage and rioting and baseless hatred and division over the past few weeks. This wall is most definitely a ray of hope.

Despite the fact that the Hezbollah terror group is strongly entrenched directly on the other side, with hundred of thousands of missiles (thank you, Iran!!!) pointed at us, we actually felt quite safe traveling up to Moshav Shetula. The moshav (small community – this one of about 250 people) was founded shortly after the 1967 War by a group of brave individuals forming the front lines of defense. As one man told us, “Someone has to do it. And we are here to live fruitful, quiet lives.” In fact the Hebrew word ‘shetula’ means planted firmly with roots going deep. It is a beautiful place, perched atop the mountains with spectacular views. The families earn their living mostly through farming and raising chickens, both for the eggs and the meat. Many of the residents are Kurdish Jews, who managed to escape before things got really bad. For them, just the ability to live in freedom in the land of Israel is an honor and a blessing.

In 2017, after several breaches in the security fence, and the finding of Hezbollah terror tunnels that were dug underground into Israel for the purposes of kidnapping and killing Israeli citizens, a reinforced cement wall was built along the border. Soon after, artists – Israeli graffiti artists; school children; non-profit organizations and artists from around the world were invited to decorate it. The theme: Art Over Hate/Love Conquers All. It is an amazingly beautiful sight!!! Full of bright colors, love and hope.

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The above paintings are entitled  “Planting the Tree of Life: Shetula” and “Come Together Right Now Over Love.” The vibrant colors express a vision of hope and peace for Jews and Arabs, looking towards a brighter future when all people can live in harmony. We are not there yet, but perhaps one day soon….

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The next grouping is an homage to the people of the moshav who raise chickens. Whimsicality reigns with these three pieces of art. Honest work to feed the country’s people – noble indeed. May they enjoy many peaceful years up there raising the chickens!

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I absolutely love this one. It’s a painting of Montfort Castle, just a few miles to the south. For a story on the mystery of this Crusader ruin, read my last blog post. The olives grow all over the Upper Galilee, and are one of the crops the people of Moshav Shetula grow. The olive branches are symbols of holiness (the holy oil used to light the menorah and to anoint priests and kings in Biblical times) and of peace. The blue in the background is a special color used here on roofs, gates, doors, and the tombs of holy saints. It has its roots in thousands of years of superstition and is thought to ward off demons from entering.

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In the next grouping, the top painting was done by the children of the moshav. Grapes (grown in the little village), olives, and a heart shaped swimming pool to cool off on those sweltering summer days. A child’s vision of a good world. The bird in the next photo is a Bee-eater, indigenous to the area and quite necessary for pollinating the fruit trees and flowers. He’s bitten his apple into the shape of a heart (Love and Beauty Conquer All). In the next illustration, a dove of peace flies an olive branch to a young girl. And the last in this set is a whimsical depiction of colorful elephants. Check out the baby, holding a lit candle to be a light in the darkness. These illustrations are all about happiness. There is no negativity, no hate here. It’s simply wonderful!!!

Of course, there are the typical graffiti tags and pictures. What would a graffiti wall be without those??? The portraits of the two men were done by Solomon Souza, who is most widely known for his painted murals at the Mechane Yehuda Market in Jerusalem  – as well as several album cover designs.

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Something every soldiers looks forward to – there is actually a phone app counting down the days – is that momentous day they get to cut their choger, (pronounced khō-GAIR) which is their active military duty ID card. And here is a piece of art celebrating that:

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Of course, being in the Holy Land, there is the Bible Verse from Isaiah 2:4 and Micah 4:3 “They shall beat their swords into plowshares, and their spears into pruning hooks; nation shall not lift up sword against nation, neither shall they learn war any more.” This is an English translation from a youth group, B’nei Akiva. I think their English skills need a little help, but the sentiment is there.

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My favorite remains the explosive colors and message of hope and love below:

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O.K. I lied. It’s the blue owl. He’s called the Mona Lisa Owl, because his eyes follow you as you walk along the road. But if you look carefully at his pupils, you can see the reflection of the local mountains, opposite him.

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So, there are a few other things I’d like to point out before we leave the art wall. Every few meters there was an indentation of sorts in the wall which looked out over the real electrified border fence. Several military bases are stationed within a mile of each other guarding the border. Our friend, Gabi, was able to explain just what we were looking at. There are cameras all over the place. Every square inch is under IDF observation 24/7. An extra security fence was in the process of being built around the moshav, a necessity and fact of life as to increased threat. IDF patrol vehicles and UNFIL jeeps (United Nations Interim Forces in Lebanon) also passed us frequently. Exactly what good they do is hotly debated. And a gentleman who had just picked the most delicious nectarines from the local orchard stopped to give us handfuls on his way to market. That’s typical Israel.

What type of people would build homes, places to raise young children in a place like this? What does the community look like? The homes were all very nice and well-manicured with flowers and an abundance of green everywhere. There was a synagogue, community sports facilities, little general store and post office, swimming pool, amphitheater, basketball courts – typical of every single moshav I’ve visited throughout Israel. Every block had the instant emergency warning system and underground bomb shelter, may they never have to be used. Adjacent to some houses were farms, groves and gardens, with lots and lots of chicken coops on the Southern outskirts of the village. There is also a restaurant on the moshav serving authentic (Kosher) Kurdish dishes….

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As we were leaving, we were stopped at the front gate by the police, border patrol, and civilian guard from the area. There had been a “security breach.” The main exit road was blocked to deal with it. We still felt safe as there were other cars stopped and no-one was panicked in the least. We were told to turn our cars around and leave through the back gates. No biggie. Later we were to find out that three Sudanese men attempted to sneak into Israel and had been apprehended.

We pray for the peace and safety of this land and for art to rule over hate.

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Mysteries of Antiquity

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Montfort Castle (in mid-ground) perched on a mountaintop, overlooking the Mediterranean

There are few things Israelis (both native-born and immigrants) love more than a tiyuul (TEE-ool), a day-trip, tour or hike. We had hiked up to Montfort Castle, six miles south of the Lebanese border, twice before – from different angles and with different tour-guide friends. Each time we got a different view of the majestic ruins of this Crusader fortress – and each time we got a different story. Each story was fascinating and mysterious, full of romance and military moves. And each had elements of historical truth and fact; but all three stories varied wildly.

How does one piece together truth from ruined antiquities? Each person telling the stories of the past has his or her own bias and own historical interests and specialties. Add to that a host of unsolved murders, ghost stories and tales of hauntings that have crept into the retellings, and you have quite the mix to sort out. Such is the case with Montfort Castle. The first time we made the hike was four years ago, with Shabtai, an Israeli who loved history and loved a good yarn. It was a beautiful spring day, in the times before COVID, when the trails were jam-packed with hikers of all ages. Those intrepid Israelis: babies and musical instruments on their backs, navigating the steep mountain trails like the Israeli deer one can see on the cliffs.

Shabtai had told us about this Crusader Fortress, one of several built during the 12th century by the Christian conquerors of the Holy Land – Christians bent on establishing an enduring presence in Terra Sancta. These Europeans traveled to Israel – some for religious pilgrimage; some for adventure, fame and fortune; some for conquest – to rid the land of infidels, Muslim and Jew alike; some to set up missions and colonize the area for the Church. On a steep ridgeline in the center of a wadi overlooking the Mediterranean Sea, eight miles northeast of the ancient Akko port, these French Crusader knights decided to build a fortress. It was hidden from plain view, but afforded excellent views from all directions. It was the perfect and most strategic spot for a military installation. And because it was so hidden it was the perfect location to store hidden treasure – everything from Biblical antiquities from the Second Temple in Jerusalem (think of the movies, National Treasure or Indiana Jones) to plunders of gold and silver artifacts from the Muslim sheiks to religious relics of various saints. It was all stored and buried there or in caves in close proximity to the fortress. I remember the tale he told of a handsome Christian knight who fell in love with a local Galilean Jewish girl, both young and beautiful. It went against religious practices for either of them to marry each other. As the story goes, they had a secret rendezvous at the castle on a moonlit night and fling themselves over the parapet into the cavernous wadi below rather than to live apart. Their ghosts still linger as mists on the walls on nights with a full moon.

Our friend, Shabtai, is a grand story teller. We could listen to him all day, but have learned to take much of what he says with a few grains of salt. About 45% is actual historical fact, the rest….well, it makes us want to research the true histories of the land. I’ve learned to check my old history books (from the days of homeschooling) and look for first-hand documentation, if it can be found. The histories of Josephus Flavius, the Scriptures – a working knowledge of both Tanach and New Testament are important in this land; diaries and letters from ancient Romans, Jewish rabbis and European Crusaders; old maps; and speaking with archaeologists and historians are all part of putting together the puzzle pieces.

The next time, we hiked up the wadi following the Katziv Stream. It was an early autumn hike, and the stream bed had long dried up. Avigail, our guide for this one, gave us a history lesson that seemed much more factual than our first introduction. Archaelogical excavations had revealed this was once the site of an ancient Roman fortress, as coins and Roman spear tips had been found in situ. After the Romans, the Muslim invasions of Israel swept down from the North and the East in the 700s-800s. French Crusaders first conquered the Holy Land from the Islamists in 1099. As a reward, large swaths of Israel, were gifted by the Roman Catholic Church and the Crowns of Europe to royal families. This whole northern area was given to the DeMille family of France to settle and farm. They built a castle atop this mountain and planted vines for the cultivation of wine. In the late 1100s, SalahDin, the Kurdish Muslim general, took the land and the castle from the French settlers upon his brutal retaking of the land. Enter the English and French together, who vanquished SalahDin under Richard the Lionheart. These Crusaders resettled the coast of Israel from Jaffa to Caesaria and Akko, their new capital(also known as Acre). The land where the DeMille estate was located was sold to the Knights of the Teutonic Order (Germans).

There was a great rivalry between the Knights Templar and the Knights Hospitaller over Jaffa, Jerusalem, and Akko. Who would have control over the Temple Mount in Jerusalem, the holy sites and the strategic sites? The Teutonic Knights were formed as a German military order of the Holy Roman Empire to secure territory and aid pilgrims from Europe traveling to the Holy Land. They gained control of Akko, but moved to the abandoned Montfort Estate in 1229, fortifying the property with outer and inner walls and guard towers. The Teutonic Knights added a second story as well as magnificent archives and a treasury, renaming it Castel Starkenberg. In 1266, the fortress was overtaken by the Mamaluks (Muslim mercenaries from Egypt who were first enslaved by the Sunnis, but proved to be an excellent asset for their military and engineering prowess). Sultan, Baybars conquered much of the territory of the Northern Galilee, including Montfort. A siege ensued. The Crusaders were forced out and the much of the remote mountain fortress was razed. Fortunately, the Teutonic Knights were able to take the contents of the great library and the most of the treasury with them as they fled back to the Germanic territories in Europe in 1271.

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Last week was another beautiful week in the Northwest Galilee. We planned a tiyuul with friends to some of the border villages and to Park Goren, a JNF sponsored park. Goren is gorgeous!!! It reminds me a tiny bit of Yosemite with spectacular views of cliffs and canyons. It’s a favorite place for hikes, picnics and campouts. Fortunately for us, the area was rather deserted and very peaceful. This time, John and I looked over the wadi to the mountain ridge opposite for the most spectacular view of Montfort Castle (see above). People are able to take the steep, almost vertical, steps to the bottom of the wadi (to the Katziv Stream/Nahal Kziv). From there it is an hour or two hike up to the ruins.

This trip found us in the company of an amateur military historian and fascinating story teller. He explained to us that Montfort is the site of one of the greatest military mysteries of all times. The way Avi tells it, during the Second Crusade, the French wanted to establish a hidden and strategic military outpost. As soon as they saw the ridge of the Beautiful Mountain, they knew they had found their spot. It was perfect for defense: an arrow shot right into the wadi below, a rolling stone down the cliff, the high ground easily kept. From Montfort, one could watch for invading armies sweeping down from the North in what is now Lebanon. It was the perfect site for an ambush! They would also have a fairly unobstructed view down the wadi to the coast. It was decided at once to start the massive building project at any and all expense. Slave labor was recruited from both the remaining Jewish population and the Bedouins that lived in the area. Three years spent hewing massive rock and constructing the fortress, many lives lost in the process. It was only during the third year of the great building campaign that the French decided to send their scouts further up the wadi. These Crusaders had been waiting in vain for an imminent attack from the North for all those years but none had come. It didn’t take the scouts long to return. Not four miles to the north, the twisting path of the wadi became a dead end, completely blocked by the mountains, cut off at the pass!

Now why would the French build without first thoroughly scouting out the land in all directions? Who would give the orders and who would procure funds from the Pope and the French monarch? Who would release the fortune required to undertake such an endeavor? Avi says it is one of the unsolved military mysteries of all time. After the tragic discovery, he informed us that it remained a type of resort for retired military generals – that they could finish up their tours of duty with mountain breezes and gorgeous vistas without fear of enemy invasion.

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As for us, it was a great tale, but will stick with Avigail’s more factual rendition.

We did learn that with advance permission, you can spend the night camping out at Montfort Castle. It is a popular spot for school trips and summer camps (although not this summer). The stream below is known for its natural beauty as well as a great shady walk for families on hot days. In the spring, the entire hillsides are covered in wildflowers. And there is a stable in the village of Hila which offers horseback rides both to the castle and  through the wadi. All in all, it makes for a beautiful day trip – take your pick on the stories.

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Tree People

 

The Yair Forest in the Judea Hills, Israel's largest forest

The Yair Forest in the Judea Hills is Israel’s largest forest

Before the settling of the Land of Israel by the Jewish pioneers of the late 1800s-early 1900s, Israel was a vast, uninhabited wasteland of bare mountains and deserts. In 1866, the beloved American author, Mark Twain set out on a trip through Europe and the Holy Land, writing his memoirs of the journey in his famous book, The Innocents Abroad. 

Twain was fed up with the primitiveness of the settlements and roads he encountered: “The further we went the hotter the sun got, and the more rocky and bare, repulsive and dreary the landscape became…There was hardly a tree or a shrub any where. Even the olive and the cactus, those fast friends of a worthless soil, had almost deserted the country”. The statement reflects his general attitude to the ancient land throughout his journey.

I come from a line of Tree People. Before Earth Day, before it was even popular, we planted trees and forests. My mother was sometimes known as ‘The Tree Lady.”  From the 1950s to the 1990s, she took on the job each month of calling up every member of the Jewish community in our small Southern US town. On behalf of the Jewish National Fund, she would read out the list of birthdays, anniversaries, new births, deaths, weddings and Bar and Bat Mitzvahs of our community for the month. These were all opportunities to make a small donation and have a tree planted in Israel in that person’s honor or memory. In turn, the recipient would get a lovely certificate of planting with the location of the tree. When I lived in California, I became The Tree Lady for my congregation. For years I did the same, inviting people to plant a tree each month. My sister in Raleigh is also a Tree Lady. And so it goes….

When I moved here, it was no surprise to see much of the country covered in forest – mostly various species of pine, but also deciduous oak and maple and elm and hickory and redbud in the North. It is gorgeous and life-giving. Almost every mountain has been planted, blanketing huge swaths in vibrant hues of green.

From the mirpesset, balcony of our house, we look over acres and acres of JNF planted trees. Favorite pastimes of Israelis are hiking, bicycling and picnicking in the forests. Through many donations, and much hard work, the Land has come alive again. We, too, go hiking and have picnics in these government protected areas. Many a last minute decision to pack up a backpack of food, grab the dog, and jump in the car to get out of the city has resulted in an idyllic adventure. Often we pass random people stopped by the side of the road and setting up folding chairs, tables, food – and hookah and coffee set-ups to have a little relaxation time. Jews, Arab Muslim and Christians, Druze – we’ve passed them all enjoying nature in the forest. The Israeli forests are open and available to all.

Very sadly, there are certain (not all, but enough) Arabs who call themselves the Palestinian Peoples who do not want to see the Jewish people in the Land of Israel. They try to thwart our being here any way possible – and one of the ways they terrorize the people is by setting fire to the forests. Each year, there are massive forest fires in this country set by these Palestinian arsonists (It’s a bit like being back in Southern California during brushfire season).

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However, there are several things that are done here that are not done in the States. Namely, we have excellent forest control. If there are any dead or diseased trees, they are removed immediately to keep the forests healthy and to keep any blight form spreading. This is a necessary preventative measure. It is good stewardship of the Earth and its resources. Healthy forests free of dead and decaying matter are less likely to burn as quickly. Still, the damage is done each year by the arsonists.  When a forest burns, after they are put out, the land is immediately cleared and new trees are replanted. In abundance. (There is also video of Arabs pulling out the trees within a day or two of the Jews’ planting. This happens repeatedly.) But these modern day pioneers and nature lovers prevail, as they are constantly putting in new trees and forests across the entire land.

In the Galilee, we have acres upon acres of olive trees. Fruit orchards line the Hula Valley and Northern Golan. Palm Trees stand proudly in rows that go on for miles in the Jordan Valley and in the desert. Most of these groves and forests are still made possible by the donations to the Jewish National Fund. The Israelis in Judea and Samaria have turned the desert mountains green by bringing in irrigation and planting – trees, bushes, grasses, and crops.

We love our land. We are proud of our country. As a whole, Israelis are very green, taking care of the Earth and encouraging her bounty. We know how important it is to get away from the hustle and bustle of city life and go Forest Bathing, a now-popular term that was coined here. There are usually (not this year due to COVID) myriad nature camps for kids during the summer months. After high-school, gap year programs include forestry service – before army service the kids spend the year clearing trails, setting up picnic areas, cleaning the parks, planting trees, and caring for green space.

Today, I invite YOU, dear Reader, to go to the JNF website, use.jnf.org

or at Treesfortheholyland.com because trees are a living memorial. Thank you!

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Driving home from a picnic in the Misgav Forest

Golani Cherries!

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Picking Bing Cherries in the Golan  Heights

We had been waiting for this tiyuul (Hebrew for field trip) for weeks now. It seemed like ages since we were up in the Golan, one of my favorite places in Israel. First there was all the winter snow, sleet and rain, and then the COVID lockdown for months. But the day was perfect – nice and warm, sunny, with slightly cool breezes from the West off the Mediterranean. And it was the first week of cherry season!

Odem Mountain sits towards the foot of the Mount Hermon and butts up against the border with Syria. The Heights have been quiet since the Syrian Civil War moved from the area about a year ago. Odem is known for its wonderful wineries and for its pick-your-own fruit farms. Raspberries, blueberries and blackberries (called ‘black raspberries’ here) will be ripe in mid-July; grapes in August. But last week, life was a bowl of cherries for us!

We were given entrance to the orchard for 20 shekels per person, about $6 each. We could eat as much off the trees as we could stomach – and that was a ton! – plus pick as much as we could carry in our baskets. The first kilo was included in the price, the rest were about $5 a kg – 2.2 pounds. There were only a few families out, so we had the huge orchard mostly to ourselves. The sky was a gorgeous blue, the birds singing, and the butterflies were out in abundance. Who could ask for more?

I love that Israel is so family friendly. Because fruit picking is a family activity here, the orchards cater to the wee folk. Instead of pruning back the lower limbs and bushes as one normally does to increase fruit production, everything is left in its natural state. Low hanging limbs mean low hanging fruit, and any 2-3 year old can enjoy harvesting the luscious gems.

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John and I each picked four baskets of Bing Cherries before we discovered the sweetest, most delicious Rainiers. Within an hour, we had picked another four baskets. It was sheer bliss – I found my happy spot. As the morning wore on, we followed the sound of Russian voices chattering madly in the Eastern part of the orchard. We found out what was causing the commotion: fresh sour cherries! The Russians and Eastern Europeans are absolutely wild about forest fruits. They especially love sour cherries, preserving them for pastries, toppings and winter desserts.

After eating so many cherries, it’s a wonder we even had room for lunch, but I had packed a lovely picnic with an assortment of cheeses, olives, homemade crackers, pickles and salads and a bottle of rosé. All of the picking areas have adjacent picnic tables under the canopy of vines and trees. It’s just so romantic!

As soon as we got home the work began in earnest -which would last the rest of the week for me. It was enjoyable labor, and I can’t wait to share these recipes with you!!

  CHERRY LIQUEUR

IMG_0144 I can’t believe I forgot to take a picture of the finished product after it had been bottled, but this is the basic process: I steeped about 40 Bing cherries in a covered Mason Jar of vodka for a week. The vodka turns red and the cherries fade somewhat. Strain the infused spirit into sterilized bottles. Store the bottles in a dark cabinet for up to a year. When ready to use, place a bottle of the liqueur in the freezer – the liqueur gets nice and cold, but will not freeze. Sip straight up in a tiny liqueur glass, or mix into cocktails.

You can spoon the reserved cherries (I microwave them for 10 seconds) over vanilla ice cream. A lovely dessert!

        CHAMPAGNE JUBILEE!

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Take the cherry liqueur (you just made, recipe above) out of the freezer. Pour about 1 oz. into a champagne flute and top off with Prosecco, sparkling white wine or a sweet white wine. This is really refreshing on a hot summer day – and beautiful for bridal showers and with brunch!

   CHERRY-BALSAMIC VINAIGRETTE                  (makes 4 slender bottles)

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Love this recipe I came up with. It’s really delicious on a pasta salad with grilled chicken strips, or on a sweet summer salad of fresh greens, red onion (or pickled onion), fruit and nuts. Add feta on top for a dairy salad – or leftover grilled chicken strips for a main course (meat/basari). Refrigerate after opening.

Ingredients:

  • 6 Tablespoons wildflower honey
  • 40 Bing cherries, stemmed and pitted
  • 2-3 shallots or 1 Bermuda/red onion
  • 1/4 cup good quality Balsamic vinegar
  • 6 sprigs fresh rosemary
  • 1/2 cup champagne or white wine vinegar
  • 1/2 cup best quality extra virgin olive oil
  • 1/2 tsp sea salt (I use Dead Sea salt or Maldon)
  • 1/2 tsp freshly cracked black pepper
  • Distilled or filtered spring water

  Directions:

Prepare/sterilize the bottles and the tops by keeping them submerged in boiling water for 20 minutes.

In the meantime, place the pitted cherries and the honey in a small saucepan and let them simmer (but not boil!) for about 5 minutes. Let cool. Chop 8-10 of the cooled cherries into little pieces. Reserve the rest of the cherries (for pouring over vanilla ice cream or serving with a dollop of whipped cream!!!), saving the honey liquid.

Pour the reserved honey liquid into the four dressing bottles that have been recently sterilized. Make sure each bottle gets an even amount. Distribute the chopped cherries evenly into the four bottles. I find using a funnel makes all of this a lot easier! Add 2 Tbsp Balsamic to each bottle. Add 1/8 cup champagne vinegar and 1/8 cup olive oil to each bottle. Add 1 sprig of rosemary, the salt and pepper. Using a garlic press, I halve and squeeze 2 peeled shallots to collect the shallot juice in a little cup or glass. Pour the shallot juice evenly into each bottle. Finely mince the remaining shallot and add to the bottles. Fill the rest of the dressing bottles to about 1/2 inch from the top with the spring water. Seal. Shake vigorously before serving.

THE BEST CHERRY CHICKEN SALAD!!

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This is fairly easy to make. I serve it for Shabbat lunch on a hot day. It’s quite flavorsome, not to mention beautiful with the jewel-like cherries poking out. We never have any leftovers it’s just that delicious – but if we did, I’d serve it on a crusty baguette with a bed of arugula or rocket lettuce.

 

  • 3 cups (about 1 pound/1/2 kg) cooked chicken breasts, chopped into bite sized bits
  • 1/3 cup chopped red/Bermuda onion
  • 1/3 cup chopped celery
  • 1 cup pitted, halved cherries (I like a combo of Bing and Ranier cherries for this dish)
  • 2 Tbsp poppyseeds
  • 1/2 cup mayonnaise (light mayo, preferable)
  • 1/2 cup “Chinese” sweet pecans
  • Sea salt & freshly cracked black pepper to taste

In the States, I was able to buy pre-grilled or pre-cooked chicken strips (I was spoiled). Here I have to make everything from scratch, so I boil my chicken breasts in water with celery tops, an onion, bay leaves, salt, pepper, 2 Tbsp whole cloves and a thumb sized sliver of fresh ginger (I just gave away my bubbe’s chicken stock recipe!!! I swear the addition of the cloves and ginger take the soup to a whole new level of awesomeness!!!!). Let the chicken simmer on the stove for about a half hour until cooked through. I reserve the stock to freezer bags once it cools – future use. There’s no soup in aseptic boxes or cans here.

Chop the cooled breasts into bitesize morsels. Chop the onion and celery. Add all to a large bowl. Stir in mayo and poppy seeds, salt and pepper. Gently fold in cherries and pecans. Chill until ready to serve.Can garnish with rosemary sprigs or fold in about a Tbsp finely minced fresh rosemary before serving.

CHERRY CHOCOLATE CHIP SCONES      (makes 18, but doesn’t last more than 2 hours! They tend to disappear that quickly)

My family loves these scones. I’ve made them for years, but can never seem to find them when I want to serve them. So glad I took the picture shortly after I took them off the baking sheet, because they were all gone 2 hours later when I wanted a sweet snack!

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Ingredients:

  • 2 1/2 cups regular flour
  • 1/3 cup coconut sugar (low glycemic option to white sugar)
  • 1/4 tsp sea salt
  • 1 1/2 tsp baking powder
  • 20-25 Bing cherries, pitted and quartered (use gloves or your hands will get stained)
  • 8 Tbsp cold butter
  • 3/4 cups cream
  • 2 Tbsp milk
  • 1 egg
  • 1 tsp almond extract
  • 1/2 tsp dried ginger powder or 1 TBSP grated fresh ginger or stem ginger pieces, minced
  • 3/4 cups semi-sweet chocolate chips

 

Preheat oven to 400*F/200*C.  Place baking paper or silpat on two baking sheets.

Mix together dry ingredients a large bowl. Using a party cutter, knife, or fork, cut in pieces of cold butter and blend until the mixture resembles coarse sand. Stir in the cherries and chocolate chips to coat with a dusting of flour (this prevents sticking together or clumping on the bottom).

Make a shallow well in the middle of the flour mixture. Whisk together the wet ingredients and pour into the middle of the well. Gently stir the wet ingredients into the dry mixture without overworking the dough. It should just be moistened.

Using an ice cream scoop, I place small scoops of the batter (6 on each sheet, evenly spaced) on the baking sheet. Sprinkle with a little sugar if you’d like a little sparkle. Bake for about 20 minutes. Remove from oven and let cool for a couple minutes. Repeat until all batter is used up. Guard these babies with your life if you want them to last! They can be stored in a wax-paper lined tin box or plastic container for a couple days (yeah, right – good luck on that one!)

I find them best served with a light spread of cream cheese. So delicious!

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And OF COURSE!!!!I made 12 jars of cherry vanilla preserves last week. Two are gone, so I hope to make some more in the next couple days…. until then, my friends –

 

Merrily We Float Along

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Morning on the Sea of Galilee

The weather here in the North of Israel has been nothing short of spectacular this week!!! Hot, but not too hot; nice breezes wafting in from the Mediterranean; quiet and peaceful days. Yesterday, we decided to take advantage of the early summer weather and the calm. We desperately miss our tourists and need them for the local economy, but are enjoying the non-crowded venues and leisurely pace as various sites open, but are still social distancing. What a better way to spend the day, than by rafting down the Jordan River!!

The source of the Jordan River lies in the very North of the country from the melting snows atop Mount Hermon and the underwater aquifers bubbling up into mountain springs and rivers. The two largest, the Dan River and the Hatzbani Stream come together in the lush Hula Valley and form the Jordan River, which pours into Lake Kinneret (the Sea of Galilee). From there, the Jordan flows (trickles more like it) through the Jordan Valley (Samaria and Judea) into the Dead Sea. All in all, it is 251 km or 156 miles long.

There are several companies that offer rafting and kayaking down the upper part of the Jordan, but we love Kfar Blum the best. The attraction center at Kibbutz Kfar Blum offers so many fun activities. For those that enjoy camping, there are several different options: there is the basic tent campground. Tents are supplied. Also provided are a small outdoor refrigerator, picnic table, clothes line, and rec area. Tents hold up to four people. Just bring food and sleeping bags. A step up in the luxury campground has large six-eight person canvas tents (air conditioned!!!) on wooden floors with platform beds, large fridge/freezer, hammocks on the porch and recreational area.  If that’s too rustic, there are cabin/bunk houses with all the comforts of home and a fenced-in private yard. Playgrounds for the kids available at all sites.

On site is the Top Rope Adventure Park, a high ropes course that is incredibly popular with the youth. Add to this a 40 foot rock climbing wall, archery range, and 300 feet long zip-line course which splashes down into the Jordan, and it’s almost a full day’s worth of activities. But we went for the rafting – Blum has “The Long Course” – a 2.5 mile course down the Hula Valley, which takes about an hour and a half – or longer if you get out and swim. It costs $30 per adult and is well worth it. There were absolutely no lines yesterday (no Birthright kids on tour) so we made it to the bus within a few minutes. The Blumbus takes you up river where a guide gives you the course outline and instructions. All people must wear a life preserver at all times.

Yesterday was the best, because unlike during the hottest part of the summer and all the tourists, the river was not clogged with rafts. There was plenty of room to float at a leisurely pace and to pull off to the side and swim. I just love how Israelis sing here. Passing rafts of families, so many were singing the old Hebrew folk songs I grew up hearing. One raft was full of beautiful IDF soldiers on leave posing in their swimsuits. We passed families on shore fishing and picnicking, another favorite Israeli pass-time. It was a glorious day with birds singing in the blackberry brambles lining each side of the river, and dragonflies darting between the rafts. We saw turtles sunning themselves on the rocks, and lots of trout in the crystal clear Hatzbani Stream. Further down the line were the invasive nutria, a recently introduced species that is a cross between a beaver and a river otter.

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Such a lovely day!! For those in Israel who want a staycation in the North or those planning to visit from abroad, Kfar Blum (founded in 1943 by a group of olim from the UK, the US, and Eastern Europe) also has a luxury resort, The Pastoral Hotel. Beautiful rooms, Kosher food, a pool and spa as well as tennis and fitness areas are part of the package. At various times throughout the year, Kfar Blum offers music weekends, featuring classical music, jazz and opera as well as full productions of Broadway shows (in English) in their auditorium. There are also film festivals held during the summer months. It’s a great place to host a family reunion, wedding or other life event. All information is available on their website.

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 –

Cooling Summer Salads

Our lockdown due to the global pandemic officially entered a new phase last week. Restrictions were eased allowing Israeli citizens to travel the country a bit more freely – provided face masks were worn. Stores with streetfront access were open (forehead temperatures were taken before entering).  Restaurants, malls, cinemas, sporting events, all remain closed. Religious services were allowed with masks and proper social distancing. Schools began to open up.

But then, as quickly as the easements were occurring, the next plague swept in with a vengeance! Schools were closed again. Few dared leave their homes. Heat! Searing heat with over a week of extreme temperatures soaring well into the triple digits Fahrenheit – the 40’s Centigrade!. The winds were hot. The skies blistering. So we “sheltered in place” as best we could. You know it’s a scorcher when you go to take a cold shower, put the water on full cold, and tepid/lukewarm water at best comes out. We have one tiny air conditioning unit (mahz-GAHN) in our living room (for the whole house) and an even smaller mazgan in our master bedroom. The best we could manage was to bring the internal temps to a “balmy” 94 degrees Fahrenheit!!! Even the dog was lethargic. This was one time I was glad our scheduled houseguests from the States had to cancel their travel plans. Venture outside? I think NOT!!!!

Heat up the house even further by running the oven? NO WAY!!!! Inspired by the weeks of cooking shows by my favorite chefs (and I found a slew of new favorites) during the stay-at-home period, I decided to get creative with whatever I had left in the freezer, fridge and pantry. And I harvested most of my lettuces and the rest of my citrus fruits before they could burn up in the sun. Along with my new found organic produce delivery, we were good to go. So, I thought I’d share with you some of those recipes for when the weather heats  up in your area (Most I posted on Instagram and Facebook without recipes).

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                    COOLING CITRUS PAVLOVA

I started with dessert first, because, hey! Why not? This was by far the easiest, throw together; the most beautiful, colorful, juicy, sweet, creamy dessert ever. I harvested and wanted to use up all my grapefruit, lemon, oranges, and clementines. Luckily, I had bought package of miniature meringue puffs ages ago, thinking they were marshmallows. So now, to use them! Check your local supermarket to see if they carry pre-made meringues. Here in Israel, they come in all different shapes and sizes (and colors). If not, meringues are fairly easy to make – just requiring stiffly beaten egg whites (or aquafava, the juice left over from your canned garbanzos or kidney beans) and sugar with a little cream of tartar.

Ingredients:

  • peeled, de-seeded, and sliced (crosswise) segments of your favorite citrus fruits –
  • meringues (I used pre-packaged)
  • high quality vanilla ice cream
  • 1/2 cup whipping cream
  • 3 TBSP white sugar
  • 2 TBSP vanilla extract, Chambord or St Germain liqueur (optional)

Line a serving platter with the meringues – this could be one large pouf, mini meringues, or meringue cups. On top of that, lay the sliced citrus fruits – the more varied the colors, the prettier. Whip the cream (I used 38% milk fat) with the sugar until it holds its shape. Add in the flavoring, optional, but yummy. This time I used St. Germain, which imparts a lovely elderflower taste – virgin Elderflower Syrup (non-alcoholic) is available at IKEA. Spread on top of the citrus. Add as many scoops of vanilla ice cream to the top as you have people.

               PEACH and CARPACCIO SALAD

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Sometimes, you just never know what you’ll find in your freezer!!!! Going through for odds and ends and recipe ideas, I found two tiny packages of beef Bresaola I got from my Italian friends last summer. Usually made from horse (uuggghhhh), Daniel and Claudia bring me Kosher beef bresaola from Milan. It’s an air-dried, salted beef that has been aged two or three months until it takes on a dark reddish purple hue. It’s lean and tender and sweet. Altogether delicious. Claudia served it wrapped around melon, so I’m guessing if you can’t find Bresaola, a prosciutto would work well here. It can be eaten as an appetizer or main course (for a luncheon or light dinner).

This is another easily assembled recipe that looks amazing and is super delicious. Especially on a hot, no-cook day. Here, I was able to harvest the last of my arugula/rocket leaves, and also use the basil from my garden. I even used the crumbs from the fresh garlic croutons I make each week. Amazing!!!!

Ingredients:

  • Arugula/rocket
  • Sliced peaches
  • Thinly julienned Italian basil
  • Beef Bresaola, Procsciutto, or Carpaccio
  • High quality Balsamic vinegar (I use the one with three coins on the front of the bottle for extra richness/sweetness)
  • Bread crumbs

All you do for this one is to arrange the arugula/rocket leaves on a plate. Alternate the peach and bresaola slices. Scatter the basil on top. Drizzle with balsamic and sprinkle with those crunchy, salty, garlicky crumbs. If this is not an umami explosion, I don’t know what is!

                          AVOCADO SALAD

This was another winner as a side salad requiring no heat and little time to put together. If you keep Kosher, this is a good one because it is neither dairy nor meat, and can be eaten with either food group. As you can see, I’m really not giving quantities here as I was using up all my produce and odds and ends – and it depends on the number of people you are feeding. These are easy enough to eyeball, guesstimate, and assemble.

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                                BEET SALAD

Because of the influx of Russian, Ukrainian, and other Eastern European immigrants to Israel, beets are a most popular food here. They are ubiquitous on the Israeli table – in borscht, in salads, as side dishes, even pickled beets. Very cheap, and easy to grow (I’m growing both red and golden as well as the candy-cane striped chioggias which I shave raw into salads). I always have at least 4-6 roasted beets in my fridge for put-together recipes…

This recipe can be made with the addition of feta cheese (or bulgarit cheese) crumbles, if you are serving a dairy meal. I left it out as we were having a salad with smoked duck (recipe to follow) that evening.  Also, it used pickled onions, a really easy thing to make that is a staple in our home. I use the pickled onions on sandwiches, and in salads as a random garnish. Quite deliciously tangy and sweet.

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INGREDIENTS:

  • 2 large red beets
  • 1 golden/yellow beet (if available)
  • 1 orange zested, peeled, seeded & segmented
  • squeeze of orange juice
  • pickled onions (recipe follows below)
  • Extra virgin olive oil
  • sea salt, fresh cracked black pepper
  • rosemary of thyme

Wrap the beets in foil and roast in a 200*C/400*F oven for about 30 minutes or until tender. Allow to cool fully. Remove the skin and any “burned bits.” Slice into a bowl. Squeeze about 1/4 cup orange juice over the beets. Add about 1 teaspoon of the orange zest, and the segmented orange bits (you can also use canned mandarins, which are impossible to find here). Drizzle with about a tablespoon of the olive oil and sprinkle with the slat and pepper. You can add about a teaspoon of fresh rosemary or thyme or just use it as a garnish Both work well in this salad. Top with a scattering of pickled red onions. Serve cold.

Pickled onions:

  • 2 large red/purple/Bermuda onions
  • 1 cup apple cider vinegar
  • 1 cup white wine/champagne vinegar
  • 2 Tbsp white sugar
  • 1 Tbsp pickling spice
  • 1 tsp coarse salt

Peel the onions and slice thinly. In a medium saucepan, heat the vinegar sugar, salt mixture to boiling, then let simmer five minutes. Remove from heat and add in the sliced onions. Add the pickling spices. Store in a glass jar. Keep refrigerated. This will stay good for weeks and I add extra sliced onion as the quantity diminishes with use. The pickled onions will be ready to use in as little as half an hour after they are made – but keep getting better as they sit in the fridge.

                     SMOKED DUCK SALAD

This was our favorite salad ever. I found a smoked duck breast in my chicken just hiding out under the frozen peas. So glad!!!!! Don’t even remember when I bought this pre-packaged little gut, but it was a life-saver. The inspiration for this one takes me back to one of our favorite San Francisco restaurants, Cinema Cafe. Served with a crusty slice of sourdough, and its a winner of a meal – great for company!!!

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I’m just giving ingredient list here as you can determine how much you want to make to feed a hungry crowd. I was using everything I had left in my pantry (literally) and fridge, so….

INGREDIENTS:

  • 1-2 smoked duck or chicken breasts, sliced into thin strips
  • arugula/rocked/ baby lettuce leaves
  • sliced cherry tomatoes
  • pitted kalamata olives
  • 1 can drained garbanzo beans
  • pickled onions (see recipe above)
  • garlic croutons
  • lemon juice
  • extra virgin olive oil
  • pepitas/pumkin seed (sunflower seeds, nuts, whatever you can find)
  • poached eggs
  • salt and papper

Arrange the first five ingredients on a platter fairly artfully. Drizzle with freshly squeezed lemon juice and olive oil. Sprinkle on croutons and pepitas. On the top add one or two perfectly poached eggs per person, keeping the yolk fairly runny.

It’s fun to break the egg yolk into the served salad and mix it up with the other ingredients as kind of a warm sauce. Quite fancy. Very easy to make and super tasty!