It’s Fig Season!

The days are sweltering, sizzling hot. At night a breeze picks up bringing with it the fragrance of ripe fruit and sages. John and I have been spending the middling of an Israeli summer driving around the lake (Sea of Galilee) buying fresh fish as it comes off the boats and picking fruits. Lychees, mangoes, passion fruit and figs! Of course, this means creating delicious new recipes, canning, drying and freezing to have produce on hand in the winter months. So for all you foodies out there, here goes!!!

Let’s start with an easy to assemble and totally decadent salad. I add blue cheese, but you can leave the cheese out if you are sticking to a kosher meat menu.

ROASTED FIG SALAD (Serves 4)

Ingredients:

  • 8 fresh figs
  • 4 cups arugula or rocket lettuce
  • 2 cups butter lettuce or baby spinach
  • 1 small red onion, sliced thin and quartered
  • 1/4 cup walnut pieces
  • 1/4 cup candied/spiced pecans
  • 1 small wedge blue cheese (about 1/3 cup)
  • 2 TBSP extra-virgin olive oil
  • 3 TBSP balsamic vinegar

Set oven to 200*C/400*F. Quarter figs and place on a foil-lined baking sheet. Drizzle with olive oil and balsamic vinegar. Sprinkle with fresh cracked black pepper. Roast for 10 minutes. Remove from oven. Let cool. Reserve juices. In a large bowl, add the arugula and lettuce. Mix in the sliced red onion and cheese crumbles. Add the nuts. Place the figs on top. Drizzle with the reserved fig juices. Serve.


The next recipe was given to me by my oldest daughter. I love it that all my children have become first rate cooks. Katie raved about this one, so I had to try it. It calls for a mild white fish. We used St. Peter’s Fish, which is tilapia. I also bought a nice mild Levrak (it’s the Hebrew name so I have no clue what it’s called in English, but it was buttery, flaky and extremely mild with no fishy taste at all). There are two keys: fresh picked fig leaves and timing…. It gets baked for 6-8 minutes only.

FIG FISH

The ingredients are simple. A nice mild white fish, cleaned, de-scaled and sliced in half down the middle. A bunch of fresh fig leaves, olive oil, salt, pepper and some toothpicks.

Preheat oven to 200*C/400*F. Line a baking sheet with foil. Drizzle olive oil over the fish and sprinkle with salt and pepper. Wrap in the fig leaves and secure with toothpicks (see photos), making sure the leaves also line the middle in between the two layers of fish. Bake in oven for just 6-8 minutes. Remove and unwrap the leaves. This is seriously amazing! If there are any leftovers, it makes dynamite fish tacos! (I bring 4 large packs of corn tortillas from this US each trip and freeze them).

The next two recipes are a collaboration between Katie and myself. She came up with the first, and I tweaked the second recipe to make it truly Israeli. The result is a satisfyingly rich and filling couple of breakfast shakes.

KATIE’S FIG FITNESS SHAKE (serves 1)

Ingredients:

  • 3 fresh figs
  • 3 pitted dates
  • 1 frozen banana
  • 1 tsp. cinnamon
  • 1/3 cup coconut cream
  • 1 tsp vanilla extract
  • 2 TBSP honey
  • 1/2 cup blueberries
  • lots of ice

Mix all the ingredients in a blender or Vitamix. Pulse until smooth and creamy. Pour into a glass and enjoy. If there is any leftover, you can pour into popsicle molds and freeze for a cold summertime treat.

ISRAELI FIG AND DATE SHAKE

Ingredients:

  • 3 fresh figs
  • 2 dates, pitted
  • 1 frozen banana
  • 1 cup almond milk or fresh low-fat goat yogurt
  • 1 small individual serving packet of Turkish coffee with hel (if you live in Israel! if not, go to next 2 items) –
  • 1 TBSP powdered espresso if no Turkish coffee powder
  • 1 tsp powdered cardamom if no powdered hel or Turkish powder
  • 1/4 cup techineh (‘tahini’)- if you can find Ethiopian dark techineh, all the better
  • 1/4 cup silan (date syrup, at Trader Joe’s) or honey
  • lots of ice

Put all ingredients in a blender or Vitamix and pulse until smooth and creamy. Pour in a tall glass and top with crumbled halvah. Makes a great dairy dessert!

BAKED CHICKEN WITH FIGS AND ROSEMARY

I forgot to take a picture when it came out of the oven! This was after we ate and added in the leftover rice-

This was dinner tonight. The secret is to prep it in the morning. Let it marinate in the “sauce” all day, and then pop it in the oven. Of course, I served it with the fig salad (but this time I left the figs raw and didn’t add blue cheese) and a heavenly Middle Eastern spiced rice with lentils. Oh my word!! This was just super flavorful! It smelled so good, we just dug in before I could remember to snap a picture-

Ingredients:

  • 1 whole skin-on chicken, cut up
  • 1/4 cup olive oil
  • salt & pepper
  • 1 small red onion, cut up
  • 1/3 cup silan (date syrup… Trader Joe’s) or honey
  • 6 sprigs fresh rosemary
  • 1/4 cup balsamic vinegar
  • 1/2 tsp cinnamon
  • 1/4 tsp powdered cloves
  • 1/2 tsp cardamom
  • 1/2 tsp allspice
  • 1/4 tsp nutmeg

Rinse and pat dry the chicken pieces and place in a large freezer baggie. Cut up the red onion into bite-sized pieces and add to bag. Add the liquid ingredients, then the dry spices and the rosemary. Seal the bag tightly and squish the ingredients around to evenly distribute. At this point, you can freeze the bag of chicken for later use or let it marinate at least 6 hours in the fridge.

Preheat the oven to 170*C/350*F. Place the entire contents of the what is in the chicken baggie in a large baking dish. Cover with foil and bake for 45 minutes. Remove foil and continue to bake for an additional 10-12 minutes. Serves 4-6.

So glad I took a preliminary photo this morning!

FIG BALSAMIC GELATO

This was our weekend dessert. Can’t believe I gave away my ice cream maker before we moved. I bought another the first summer we were here. Nothing speaks lazy summer nights than fresh fig gelato on the terrace.

Ingredients:

  • 1 pound/1/2 kg fresh ripe purple figs
  • 10 ounces/284 grams mascapone cheese in Israel I use Gad Dairy)
  • 2 cups 32% sweet cream (in Israel, there’s nothing comparable to Yotvata Dairy)
  • 1 14 ounce can sweet condensed milk
  • 1/2 cup honey (or coconut sugar)
  • 1 tsp salt
  • 1/4 cup balsamic vinegar
  • juice 1 small lemon
  • 3. TBSP brandy
  • 1 tsp cinnamon

Preheat oven to 200*C/400*F. Trim and halve figs & place on foil lined baking sheet. Roast for 10 minutes. Remove from oven and purée until mushy using an immersion blender. In blender or food processor, add cream, canned milk, cheese, honey. Blend thoroughly. Transfer both the container of figs and cream mixture (I use Mason jars) to fridge and let chill overnight. When all is really cold, shake the jar and put the cream mixture into the ice cream maker. Add the salt. Let churn for about 15 minutes. Scrape down sides and add fig mixture, cinnamon and squeezed lemon juice. When rich and thick, drizzle in the brandy and balsamic. Finish churning and pour into glass or plastic containers. Put a layer of plastic wrap directly on top of the gelato. Let it freeze for a couple hours to become firm. This makes about 24 small scoops. Adorn with a quarter slice of fresh raw fig and a ginger wafer to serve.

A Quintessential Israeli Dish- 5 Ways!

I thought I’d take us all away from the constantly dismal news cycles and do a fun food blogpost this time. I was first introduced to chicken schnitzel by my California/Israeli girlfriend, Bilha. Every Friday afternoon, my son Max and I and Bilha would go to the local retirement home and do a Shabbat liturgy for the elderly Jewish residents. We’d light the Shabbat candles, sing wonderful songs, read a part of the Torah passage for the week, tell a story and say the blessings over the wine and challah bread. It really was a highpoint of our week, something we always looked forward to and something I still miss terribly. We made beautiful friendships with Holocaust survivors and other residents. And I really miss Bilha. As we’d leave to go back to our homes each week, we’d discuss what we were making for Shabbat dinner. For me, it was invariably salmon: for Bilha, who grew up in Israel, it was usually schnitzel. She gave me her recipe. I tried it, and was hooked! It was delicious…. and really easy to prepare. And the leftovers!!!

Fast forward to our lives here in Israel. I quickly discovered the ubiquitous schnitzel. First brought over by German and Austrian immigrants, it is a staple food here. It’s very economical and easy to prepare. In the stores here, you can buy ”chicken schnitzel,” boneless, skinless chicken breasts that have been pounded thin into cutlets. Or there are plenty of pre-made frozen varieties that all you have to do is pop theEm in the oven or frying pan. When my husband and I volunteered to serve in the army (warehouses) each week, we were usually served chicken schnitzel for lunch. It was at the army that I first discovered corn schnitzel patties, because 32% of the soldiers were vegetarian. And there are many fast food schnitzel and chips shops including Schnitzelina, which specializes in the tasty cutlets stuffed into a baguette sandwich.

I will begin with Bilha’s recipe, the basic schnitzel (it’s ALWAYS chicken for the meat) and then go into some easy and tasty variations. The recipe calls for a kilo (about 2 pounds) of chicken cutlets. I don’t know if they sell pounded breasts in the markets where you are, but if you buy the boneless, skinless breasts or tenders, they can be pounded to flatten to about 1/2 inch thick between two sheets of waxed paper. A kilo is about 6 half breasts for me. O.K. Let’s start

Bilha’s Chicken Schnitzel, Israeli Style

I serve this with wedges of lemon to squeeze on top (a must!!!), an Israeli salad of chopped tomatoes, cucumbers, red onion, salt, olive oil and lemon juice. Roasted or mashed potatoes are also delicious with this, but most Israelis eat this with chips or French fries. I hope you enjoy it as much as we do- oh!!!! if there are any leftovers – I ALWAYS make enough to have leftovers- they make the BEST sandwiches, cold with lettuce and tomato, mayo and Thousand Island or for me, just humus.

Ingredients:

  • 1 kilo (2.2 lbs or 6 half breasts) chicken cutlets
  • 1 cup flour
  • 2 cups dried breadcrumbs
  • 3 eggs
  • 1 tsp dijon mustard
  • 1 Tbsp mayonnaise
  • 3 lemons
  • lemon zest
  • salt and pepper, about 1/2 tsp each)
  • 1 tsp paprika, optional
  • 1 TBSP sesame seeds, optional
  • vegetable oil

In a flat pan, beat the eggs and add in the dijon and mayo. In another flat dish or pan, pour on the flour. In a third flat dish, the bread crumbs, grated lemon zest from one lemon, salt and pepper. (Many people here add 1 tsp paprika and 1 TBSP sesame seeds which I find adds to the deliciousness).

Rinse off the cutlets and towel dry. First dredge in the flour. Using a long tongs, coazt the floured chicken cutlet in the egg mixture. Then place in the pan of bread crumbs to cover each side. Heat the oil (canola, safflower, sunflower) in a large skillet until shimmery. I use about 4 TBSP, then add more. I don’t like the cutlets swimming in oil, but do want to have a nice crunchy outcome. Place the breadcrumb coated chicken pieces in the hot oil and let fry until they are nice and golden brown on each side. Transfer the cutlets to a wire rack with paper towels underneath the rack, but not touching the schnitzel. Serve hot with lemon wedges to squeeze over the top.

Shevvy’s Trader Joe’s Falafel Schnitzel

This is a fun recipe that I got from my friend in the States. She raves about it. The kids love it, her Israeli husband is addicted to it, and I had to bring back two boxes of falafel mix to Israel so we could enjoy it as well. It does not disappoint. Seved with a side of chips (fries), a salad or chopped Israeli salad, fluffy pita bread and humus and/ or techineh. Oh my goodness! For those of you who don’t live near a Trader Joe’s market, see if you can find a standard dry falafel mix-

Ingredients:

  • 1 kilo chicken cutlets (see notes above)
  • 1 cup panko (Japanese style bread crumbs)
  • 1 cup Trader Joe’s falafel mix
  • 2 eggs
  • 1/4 cup humus or techine
  • vegetable oil
  • humus or techine for dipping

In flat bowl or dish, beat the eggs. In another flat bowl, combine the panko and falafel mix. Dredge rinsed and dried chicken cutlets first in egg to coat, then in the panko falafel mix. Heat about 4 TBSP oil in a skillet until hot and shimmery. Add the cutlets, frying on each side until browned and crispy. Add more oil as needed. Transfer the cooked schnitzel pieces to a wire rack to drain and keep crunchy. Drizzle with techine or put a dollop of humus on top. We do both. Oy va voy, is is amazing!


Crunchy Seeded Schnitzel, Yotam Ottolenghi Style

I love Chef Ottolenghi’s recipes. I have all of his cookbooks and was first introduced to him here in Israel. A friend of mine who lived in Jerusalem had a cookbook club. We would pick a certIn chef each month, prepare their recipe as was written, then do a riff on the original recipe. This is my slightly modified version of his schnitzel.

Ingredients:

  • 1 kilogram schnitzel chicken cutlets
  • 6 TBSP sunflower seeds
  • 3 TBSP toasted white sesame seeds
  • 2 TBSP black sesame seeds
  • 1/2 tsp sweet paprika
  • 1/2 tsp smoked paprika
  • 1/2 tsp granulated garlic
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 eggs
  • 2 TBSP mayonnaise or humus
  • 1 cup flour
  • extra virgin olive oil

Start by combining the seeds and spices in a large flat-bottomed pan. In a second flat pan, beat the eggs and mix in the mayo or humus. This helps the coating to stick to the cutlets. In a third pan, place the flour. Rinse and pat dry the pounded chicken cutlets (they may be already flat, or you can flatten the breasts between two sheets of waxed paper). Dredge the cutlets, one at a time, in the flour. Then using a tongs, transfer to the egg wash, coating both sides. Next, place each cutlet into the seed mixture. Both sides should be covered. Heat the olive oil, about 4-6 TBSP in a large skillet. When very hot, place the cutlets in the oil, frying on each side until golden brown. Transfer to a wire rack to drain.

Tamar’s Asian-Inspired Schnitzel Curry

I looked all over, but could not find a photo of this one. So sorry. This is a must-try, and frankly, is our favorite twist to the standard schnitzel recipe. I marinate the cutlets overnight to infuse the flavor and tenderize. Because many recipes for chicken include a milk bath, and that is not within the Kosher guidelines, I decided to try coconut milk. Infused with the curry and lemongrass, it’s heavenly! Also pretty funny, in Israel canned coconut milk must be labeled ’coconut liquid’ so people don’t get confused and think it’s a dairy product. Only in Israel! I always bring at least 6 bags of Angel-Flake coconut back from the States. We don’t have it here, and it’s just so moist and delicious. If you don’t have Angel-Flake, use the dried coconut shavings. I serve this with chutney on top and rice as the side. Add in roasted broccoli with a bit of teriyaki or soy sauce and some roasted carrots and you have a feast.

Ingredients:

  • 1 kilo chicken cutlets (see note above)
  • 1 can coconut milk (liquid)
  • 1 TBSP yellow curry powder
  • 1 4-5 inch piece of lemongrass cut in thirds
  • 1 cup panko bread crumbs
  • 1 cup baker’s Angel Flake coconut (or desiccated coconut)
  • coconut oil
  • apricot or fruit Indian Chutney to top

In a freezer bag, or a glass baking dish, shake up and pour the can of coconut milk/liquid. Add the curry powder and the sticks of lemongrass. Add the chicken cutlets to coat. Let marinate overnight or at least six hours. (I put several bags of this in the freezer along with the coating mix in a separate freezer bag. Defrost in the fridge and assemble for a quick dinner)

In a flat pan, add the panko and the shredded coconut flakes. Mix well. Remove the marinated chicken to the breading pan and coat on both sides. Heat up about 1/4 cup coconut oil until shimmering. Add the cutlets to the hot oil and cook until golden on each side. Transfer to a wire rack for draining. This is my favorite. Please try it!

Jessica Halfin’s Vegetarian Corn Schnitzel

I’d never leave out the vegetarians! We first had these when doing our army service and they were quite tasty. Here in Israel, they are a staple on the kiddie menu. My friend, Jessica Halfin, who did Haifa Street-food Tours and who also writes for Hadassah Magazine, developed this healthy version of corn schnitzel. The recipe makes about 10 patties.

Ingredients:

  • 5 1/2 cups canned and drained or frozen corn
  • 3/4 cups all purpose flour
  • 2 cups breadcrumbs
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp granulated garlic
  • 1 egg
  • 1 TBSP white sesame seeds
  • vegetable oil

Process 4 cups of corn kernels in the food processor until smooth. In a large bowl, add the processed corn along with the 1 cup whole corn kernels. Mix in the egg, the flour, the spices and 1 cup of the breadcrumbs. In a flat pan, mix together the additional cup of breadcrumbs and the sesame seeds.

Using an ice cream scoop, scoop the wet mixture into the bread crumb pan and flatten, coating the patty with breadcrumbs on both sides. In a skillet, heat the vegetable oil until hot and shimmery. Using a spatula, transfer the corn cutlet to the skillet and fry until golden brown on both sides. Drain on wire rack.

Serve with ketchup and Israeli tomato-cucumber salad, pita and humus on the side.

It’s All About the ”Red Stuff!”

Middle Eastern Red Lentil Stew (vegan!)

Yaakov (Jacob) simmered a stew, and Esav (Esau) came in from the field, and he was exhausted. Esav said to Yaakov, ‘Pour into me now some of that very red stuff for I am exhausted.’(From then on they called him Edom) Yaakov said, ’Sell me today your birthright.’ And Esav said, ’ ’Look, I am going to die, so of what use to me is a birthright?’ Yaakov said, ’ Swear to me this day;’ he swore to him and sold his entire inheritance to Yaakov. Yaakov gave Esav bread and lentil stew, and he ate and drank, and got up and left; thus, Esav spurned the birthright.

Each year we read through the Torah, the first five books of the Bible. I have always loved the story of the two brothers, Jacob and Esau, on so many levels. It’s so descriptive. And I’m a real foodie, so I appreciate that it centers around food – but to sell off my entire inheritance (Esav, the oldest brother was a son of Yitzhak (Isaac), and grandson of Father Abraham, the Patriarch: two incredibly wealthy men). He had to be mighty hangry!!! And that must have been some mighty delish stew!! Each year I try to test a new recipe for that ’red stuff,’ so now I’m going to share three of my favorites. So glad I had this blogpost in reserve to pull out for you all. This year’s trio is decidedly MiddleEastern, as I’m trying to be more authentic and historical. Next year, I’ll actually be up and able to make them… in the meantime, somebody bring some of that mejaddra!!

– Genesis 25:29-33

The first recipe is true Middle Eastern comfort food. I think my tastes are changing a bit from strictly Western to other things. I first had this on my pilot trip to Israel in 2014. I hadn’t really eaten much in a couple of days because I was so on the go, and I was starving. Like Esau. In the ancient city of Tsfat in the Upper Galilee, I met a native Israeli family who invited me in to their home for lunch. They served the most delicious dish: simple home cooking. The perfect, satisfying, filling, comfort food, and so easy to make. It’s not red stew, but a combination of rice, lentils and fried onions. We feasted on freshly-made cheeses, mejaddra, and yogurt. And afterwards the father brought out a carafe of strong Turkish coffee infused with cardamom, which we sipped from tiny demitasse cups while eating a little piece of halvah. It was the best, just an unforgettable moment of Israeli hospitality. So glad I snapped photos of it back then. What I wouldn’t give for this plate of mejaddra now…. I hope you enjoy!

Mejaddra

Ingredients:

  • 1/3 cup Extra Virgin Olive Oil
  • 3 large brown onions (the onions are the star of the show here)
  • 1 cup dried brown lentils (or 1 can lentils, liquid reserved)
  • 1/3 cup flour
  • 1 cup Basmati rice
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp powdered cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1 tsp turmeric
  • 3 cups of water or vegetable stock, or if you are using dried lentils, the boiled lentil water)

In separate bowls, soak the rice and the lentils for a couple hours, straining out and changing the water twice. Next, drain off the lentil water and place the lentils in a medium sized pot. Cover the lentils completely with water with a good inch more over the top of the lentils. Add about a tsp salt and bring to a boil. Turn the heat down to simmer and cook about 20-30 minutes until the lentils are tender. NOT MUSHY! Drain off the lentils SAVING THE LENTIL WATER! (If you are opting for the quicker, canned lentils, drain, reserving the liquid.)

Thinly slice the onion. Place in a bowl and sprinkle with salt and flour. Toss to coat the onion in the flour. Heat the olive oil in a large saucepan or medium sized pot. When glistening, add the onion slices and fry up for 10-12 minutes until the onions are a crispy brown. DO NOT BURN!! Transfer out the crispy onions to a paper-towel lined plate. In the same heavy saucepan in which the onions were cooked, add the cumin and coriander seeds. It should become quite fragrant after heating for about a minute. Now add in the drained rice and the remaining powdered spices. Stir to coat the rice in the oil and spice. Add in the lentils and reserved lentil water. The liquid should measure 3 cups. If necessary, add in more water. Bring to a boil, then turn down to low and cover. Simmer for about 15 minutes. Uncover and fluff rice. season with salt to taste.

Spoon the rice-lentil mixture onto a large plate or bowl and top with the crispy fried onions. If you’d like, you can top it off with a small handful of chopped parsley or cilantro.

This next soup is more of an accurately Biblical lentil dish. the spices and the red lentils really bring out that glorious color:

Red Lentil Soup vegan

Now this red lentil soup is the real deal. The Red Stuff. Esav’s Bane. True flavors of the Levant. Israeli cooking, whatever that is. It’s fragrant, filling, flavorsome, fantastic. I think once Esav got a whiff of this soup, he was justified in saying, “Just pour it right down my throat, Bro!” Not only a lovely soup, but the lentils are just full of protein, so it is quite life-sustaining.

Jacob’s Big Boilin’ Pot of Red Stuff, aka Red Lentil Soup

Ingredients:

  • 2 cups red lentils
  • 5 cups vegetable broth (or water or a combo of both)
  • 1 large onion, diced
  • 5 cloves garlic, chopped
  • 2 large carrots, peeled and sliced
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne or chili powder
  • 1/2 tsp smoked paprika
  • 2 Tbsp olive oil
  • 1 bay leaf
  • salt
  • 1 lemon, cut up
  • optional garnishes: chopped parsley or cilantro; yogurt; crumbled feta cheese bits (we’re keeping it Israeli)

In a large bowl, soak the lentils for about two hours, straining out and replacing the water at least once. Heat olive oil in a medium/large pot. When glistening, add in the garlic, onion, and bay leaf until the onion is soft and fragrant. Add in carrot slices and cook, stirring about 2-3 minutes. Mix in all the spices with about 1/4 cup of the veggie broth or water. It will be very rich in color and very fragrant. Add in drained lentils and 5 cups of veggie broth or water. Bring to a boil, then immediately reduce heat to a simmer and let gently cook on low heat for 20 minutes. The lentils should be tender/ slightly chewy, but not mushy.

I keep the soup chunky. It’s more rustic and has more of a Biblical feel to it that way, but feel free to puree it with an immersion blender. Add salt to taste, and garnish with the chopped herbs. Serve with a wedge of lemon on the side, which can be squeezed into the soup at table. You can also add crumbled (goat) on top. This is great served with light, fluffy Israeli pita and humus (NOT the American cardboard that passes as pita!!) or pieces of crusty, wholegrain bread.

But I like the idea of a red stew. A stick to your ribs kind of meal. Hearty and healthy.

Hearty Red Lentil Stew with Chickpeas and Pumpkin vegan

This is the one! The lentil stew to sell a birthright for …. almost … not quite. But still, this is the one I was making all last winter that is, quite frankly, one of my favorites. It can be made in a crockpot for a Shabbat lunch (perfect for this weekend!). Great lefovers. Freezes well.

We have lots of pumpkin here. Big, huge, light brown monsters that are cut into wedges and sold fresh at the market. Our dlaat is a staple food here. As is the lentil. As is the humus. Not the paste, but the bean. The Hebrew and Arabic word for chickpea is actually humus, pronounced KHOO- moose. I’ve tried to keep this stew as authentically Biblical, using foods indigenous to this region. If you are a geeky homeschool mom (ME!!), then this is a perfect food to cook with the kids as a historical re-creation. Enjoy!!

HEARTY RED LENTIL STEW WITH CHICKPEAS AND PUMPKIN


Ingredients:

  • 1 1/5 cups red lentils
  • 1 can chickpeas, drained (15 ounce/ 425 g)
  • 1 kg/ 2 pounds of peeled, chopped pumpkin cubes or butternut squash cubes
  • 5 cloves garlic, minced
  • 1 large onion, chopped
  • 2 TBSP olive oil
  • 5 cups vegetable broth
  • 1 28 ounce/794 g can chopped tomatoes, with the liquid
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1/4 tsp cayenne or chili powder
  • 1/2 tsp paprrika
  • 1/2 tsp cloves
  • 1/2 tsp allspice
  • salt, to taste
  • garnishes: lemon wedges; chopped herbs (parsley, cilantro, zaatar), grated nutmeg, (goat) yogurt

In a medium bowl, soak lentils in water for about two hours, changing the water at least once in the process. Heat olive oil on medium high heat until shimmering, then add the garlic and onion, sautéing until soft. Add in the spices and 1/2 cup of the broth to form a red, fragrant paste with the onions. Cook about 2 minutes. Now add the rest of the broth. Mix in uncooked squash or pumpkin cubes, the undrained canned tomatoes, and the drained lentils. Pour the chickpeas into a strainer, drain, and rinse under cold water. Let drain and add to pot. Stir until well mixed. Bring to a slight boil, then turn down heat to low and let simmer at least an hour. Add salt to taste. Cook low and slow, the longer the better, stirring the bottom and sides every half hour to prevent sticking.

Garnish with lemon wedges, chopped herbs, yogurt, or sour cream. Serve with soft, fluffy pita, or a hearty whole grain sourdough. Makes great leftovers. Freezes well. This is also a fantastic crockpot meal for Shabbat.

A Diversity of Cultures

When last I wrote, I think I was still in the hospital – I can’t even remember any more. So much has been happening both globally and domestically in just the past couple months that it makes my head spin! I’m home, post a very extensive back surgery. After putting out a call for meals, I got a few real winners – one, a whole Indian dinner from a Mumbai immigrant that was so surprising and so phenomenal that I promise to devote an entire blog just to her story and her food. She’s in Austria now, but as soon as she returns I hope to be up to spending a day in the kitchen with her, learning her secrets.

This was the BEST Indian food ever!!!! The red at 7 o’clock on the plate is a roasted Tandoori cabbage slice!!!

The diversity of cultures here always astounds me. Israel is truly a melting pot in every sense of the word. Claudia’s family came from from Damascus in 1949. The dishes she brought us are very typical of the cuisine of the region. I found her Makhloubeh , a very simple chicken and rice dish to be entirely flavorsome and entirely satisfying. It’s economical and nicely spiced. She also brought us kishou (KEY-shoo) squash, cored, stuffed with a spiced meat, rice and tomato, swimming in a tomato sauce.

Before I start with recipes, I’d like to share our conversaton. She came up to my bedroom to find out how I was doing. I find Israelis to be much more forward than we Americans. “What did the doctor do? Who was the doctor? Which hospital?”Then, “How was I doing now? Was I swelling? Did I run a fever? (Do you have heat? was how she put it-) Was I going to the bathroom regularly? What was I drinking and eating? Was I getting up and walking?” She’s not a nurse. She’s a tour guide, a beautiful woman in her forties. When she found out I was eating lots of salads and raw fruits, she was horrified (I was trying to keep food prep as simple as possible for my husband, who was lacking in culinary skills). “After surgery, you must only eat hot foods! Cooked foods. Soups. Never anything raw. Certainly never raw vegetables!” I had never heard this before, and she thought I was completely off my rocker for not knowing this fact, although I never did find out why this was. And never, ever, ever, under any circumstances drink cold drinks!!

Anyway, it was so nice of her. And the Makhloubeh was lovely. John was quite impressed and took a picture of it before serving.

MAKHLOUBEH (meat/basari)

The dish is an all-in-one meat, veggie and rice “cake.” The word makhloob means upside down in Arabic. It’s a Middle Eastern comfort food. Many of these recipes are found throughout the Levant, from Iraq to Egypt, with lots of family or ethnic variations: differences in vegetables, meats or spices used. The following recipes were not tested by me, but Claudia assured me they are very easy to assemble. Some of the instructions are from her memory and taste and not measured. Both serve about 6 generous portions.

Ingredients:

  • 1 large potato, peeled and sliced in 1/2 inch/ 1 cm rounds
  • 1 medium carrot, peeled and sliced in 1/2 in/ 1cm coins
  • 1 medium brown onion, peeled and sliced
  • 1 small purple eggplant, sliced
  • 1 small head of cauliflower, cut into florets
  • 1 small can or package tomato paste
  • 1kg/ 2 pounds chicken, cut up: 2 legs, 4 thighs, cut up, skin on.
  • 6 cups water
  • 2 cups rice
  • 2 tsp turmeric powder
  • 1TBSP salt
  • 1 TBSP black pepper
  • 1 tsp cloves
  • 1 tsp paprika
  • 1/2 tsp cinnamon
  • 1 tsp cumin

Slice the veggies. Sprinkle salt on the eggplant and potato; let stand for 5 minutes and then rinse. Soak the rice in a bowl of very warm salted water. In a large pot, add extra virgin olive oil to generously coat the bottom. Heat the oil, then add the onion, potato, carrot and cauliflower. Cook, stirring until slightly soft. Now add the spices. Continue to cook, stirring to coat the veggies. The vegetables will be soft. Add the tomato paste, a heaping serving spoon and stir in. Next add in the eggplant. When all is nice and soft, remove the veggies to a paper-lined platter, leaving the sauce behind. Place the cut up chicken pieces over into the pot. Stir to brown. Add 6 cups of water. Place the lid on the pot and cook on medium heat about 30 minutes. Remove chicken to a plate. Reserve the stock/soup to a bowl.

To assemble the makhloubeh, in the same large pot, add a little more olive oil, layer the vegetables in your desired circular pattern covering the bottom. Then add the layer of chicken pieces (bones and all!) and finally the strained, uncooked rice on top.

To the reserved stock, add another 1/2 tsp salt and some additional cumin, about a teaspoon. Pour it slowly over the vegetable, chicken, rice pot. The stock should cover the rice. If it does not, add a little extra water. Place pot on medium high heat on the stove until just before boiling, about five minutes. Cover pot and let simmer another 40 minutes to let the rice fully absorb the liquid. Remove from heat and let cool about 10 minutes.

Very carefully place a plate over the pot of makhloubeh and turn upside down. It can be sprinkled with pistachio or almond and and freshly- chopped parsley.

RICE-STUFFED SQUASH (meat/basari)

This reminded me so much of the stuffed vegetables my mother used to make. I haven’t had this in years. I guess it’s Jewish comfort food. But this had a decidedly Mizrachi (Middle Eastern) flavor. The secret here is hollowing out the palm-Sized squash. There is a special coring tool Claudia uses. It cores out the center of the squash, but could also be used on apples, pears, potatoes…In Hebrew the word for squash is kishu, in Arabic, kusa.

Ingredients:

  • 8-10 palm-sized green squash
  • 2 cups water
  • 1 large serving spoon of tomato paste
  • 1/2 kg or 1 lb ground beef
  • 1/2 cup white rice, rinsed welland drained
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tablespoons mint, chopped
  • 2 Tbspparsley, chopped
  • 1 small onion, diced
  • lemon juice

Wash and cut ends off the squash. Use the coring tool to remove the inside, hollowing out the meat of the squash so it looks like a tube. Set squashes aside.

In a bowl, mix the rice and onion in with the ground beef. Both will be raw. Add half of the mint, half of the parsley and the salt and pepper. Mix gently with hands to combine. In a large pot, pour in the water and stir in the tomato paste until it resembles tomato juice. Heat until it comes to a boil. While tomato liquid heats up, stuff each squash leaving a little at the ends (an inch/2cm to allow for expansion. Add parsley, mint, a pinch of salt to the liquid. Squeeze the lemon into the tomato broth. You can also add a pinch of sugar. place the stuffed squash into the pot. Cover and reduce heat. Let simmer for 35minutes.

My good friend, Ronnie, is an American, but is married to an Israeli man. She brought over one of his favorite salads -and our too. This one is really quick and easy to make. Perfect for any meal, breakfast, lunch or dinner, and is so healthy! It’s a powerhouse in a bowl. The quinoa and humus ( that’s the actual Hebrew word for garbanzo beans!!) add protein and are filling. The veggies are tomato, red onion and cucumber. Top it off with tiny cubes of bulgarit cheese or its saltier cousin, feta crumbles. And add a simple dressing. It’s absolutely wonderful! I had John do some photos of this one, too.

RONNIE’S QUINOA SALAD (dairy)

Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 1 can chickpeas, drained
  • 1/2 red onion, diced
  • 1 cup small Persian cucumbers, sliced OR 1 English cucumber, chopped
  • 16-20 small cherry tomatoes, halved
  • lemon juice
  • extra virgin olive oil
  • 1 tsp vinegar
  • salt and pepper
  • 2 tsp chopped fresh mint or parsley, optional
  • 1/2 cup feta crumbles or bulgarit cubes

Put the water and quinoa with a dash of salt into a pot and bring to a boil. Lower heat to a simmer. While quinoa is cooking 12-15 minutes, uncovered, chop the veggies and add to a bowl. Fluff the quinoa. Let cool. Add to bowl and mix with the vegetables and drained chickpeas. Sprinkle with lemon juice. Drizzle with olive oil. Salt and pepper to taste. Add the cheese bits. Combine gently. Top off with the mint and/ or parsley, if desired.

Over the past few weeks, my progress has been very slow, but very much forward. I tire very easily, and realize I’m not as young as I used to be. My husband, John, has been an absolute tsaddik, righteous person, in his care for me and the house. He’s trying so hard, G-d bless him, caring for me, shopping, cleaning, fixing meals and snacks. He has salads and snack down, and has mastered marinated, grilled salmon fillets (one day he will ‘get’ rice, but that’s a tricky one). I gave him instructions for a simple zucchini soup. It was delicious!

So, I’m pretty exhausted now. John is following my instructions for a potato leek soup. At the rate he’s going, Master Chef is soon to come. I’m getting totally spoiled…. he will soon need a break. Can’t wait to get back to fun day-tripping and cooking! Until next time-

New Year, New Recipes

Upon our return to Israel, we entered into a mandatory 14-day quarantine (with 3 molecular PCR tests done!!!). Our son had come home two days before our arrival to open up and air out the house. I had given Max a long list of groceries to get so that we wouldn’t co home to an empty fridge. Entering the front door, the house was clean and Max had even left a a bouquet of flowers. Previous to our arrival I had also ordered a ton of organic, freshly-picked-from-the-fields produce. Three huge crates were left at my front doorstep the next morning. It was absolutely glorious! Squash, white and purple cabbages, pears, the last nectarines of the season, avocados, pumpkin, greens, carrots, beans, onions, sweet and regular potatoes, mangos, limes, fresh dill, parsley, cilantro, basil and so much more. Gad even put in exras like cherry tomatoes, eggplant, pomegranates, and oranges.

It had been so long since I’d written a blogpost that I had to spend the whole day developing and perfecting the recipes for you. Which was great, because by the end of the second day, I’d fully realized that I herniated or ruptured a disc and had to take to bed (which will also give me time to write and to design the embroidery for my daughter’s wedding dress). But with my husband’s help, I’d put up several jars of spiced pears, zucchini pickle relish and some pickled corn. Lots was frozen and there’s food to last for weeks which will also be served for the Jewish holidays(Rosh haShannah the New Year; Yom Kippur the Day of Atonement & Sukkot the weeklong Festival of Booths). Interesting fact: in Israel, almost all stores and businesses completely shut down for each of the holidays – sometimes that can last up to three days in a row!!! So we’ve learned from past mistakes to have everything we need for the days before, during and after.

So here goes. This first recipe is an old family favorite, made by my dad of blessed memory. A few years ago I was going through an old box of letters and photos and I found his hand-written list of ingredients. His recipe called for whole Seckel pears. I had four kilos (8.8lbs) of regular hard green pears, so I used many and put up 12 pint jars of spiced pears. I substituted honey for the sugar to make it a little healthier.

Spiced Autumn Pears

  • Ingredients:
  • 5 pounds pears
  • 6 cups water
  • 1 1/2 cup dark honey
  • 1 cup apple cider vinegar
  • 3 cinnamon sticks, broken up
  • 1/4 cup cloves
  • about 1 tbsp freshly grated ginger
  • 1 1/2 tsp freshly grated nutmeg

Sterilize canning jars and lids in boiling water 20 minutes,making sure all are completely submerged.
While the jars are going, make the syrup. in medium pot, bring water, vinegar and honey to a boil, then reduce to low. Add spices. Halve pears. remove the core with a melon baller and cut each half into 3 slices. On a clean kitchen towel, using tongs (there are special, inexpensive canning tools that are a mainstay in my kitchen) remove the sterilized jars. Divide pears between the jars. Using a funnel, pour hot syrup into each jar up to 1/4 inch from top. Put lids and sealing rings on jar. Process back in hot water bath for another 20 minutes.

The next recipe is great for Rosh haShannah because it incorporates many of the symbolic foods we use at the festive meal. Plus, many of the ingredients are used in the other recipes. I roast a pound piece of fresh pumpkin (our pumpkins are different than the US/UK varieties) or a nice sized butternut squash, halved, seeds reserved and roasted with a little olive oil, salt and pepper. The salad below keeps well for up to a week, and is absolutely gorgeous with all those jewel-like autumn colors! Plus it’s packed with proteins, vitamins and antioxidants.

Vegan,pareve,serves 6-8

Autumn Harvest Quinoa Salad

  • Ingredients:
  • 1 cup multicolored quinoa
  • 2 1/4 cups water
  • 1 1/2 cups (or more) roasted pumpkin or buttternut squash, cubed
  • 1/2 cup red/ purple onion, diced
  • 1/4 cup candied or regular roasted pecan pieces
  • 1/3 cup large yellow raisins
  • 1/4 cup raisins or currants
  • 1/4 cup dates, chopped (I used 5 large, soft dates, pitted)
  • 1/4 cup dried cranberries
  • 1/2 pomegranate’s arils

Dressing ingredients:

  • 1 large orange
  • 1/3 cup canola oil
  • 1/3 cup water
  • 1/4 cup honey
  • juice and ”mash” of 1/2 red/purple onion (I will explain)
  • 1 heaping teaspoon baharat spice (I will explain)*

Cook quinoa in water according to package directions. Fluff and let cool. While quinoa is cooking dice the onion and cube the roasted gourd into small, bite-sized pieces. In large bowl, add fluffed quinoa, onion, squash/gourd, pecan pieces and dried fruits. Fold together gently. Pour 1/2 cup dressing over top. Directions below. Reserve remaining dressing for fruit salads or green salads. Fold gently to incorporate. Mix in most of the pomegranate arils, reserving some for the top.
This is so tasty. The flavors are popping bright, and the dressing really adds an exotic complexity.

To make the dressing:
Grate the orange rind into a large tumbler or drink shaker. Squeeze orange into bowl, removing any pits. I keep the orange bits. Transfer to the shaker. Add oil and honey. Using a garlic press, squeeze the onion juice from the cut-up red onion into the shaker. Add the left-over mashed onion. Add the baharat.* Add water. Shake vigorously.

  • *If you don’t have the Middle Eastern spice blend, baharat, you can make some easily. It is quite versatile – used in salads, soups, casseroles, stews, and baking:
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1 Tbsp cumin
  • 1/4 tsp paprika
  • 1/2 tsp cardamom
  • 1/4 tsp salt
  • 1/2 tsp salt

Assessing what I had in the produce boxes, I decided to make a vegetable quiche using ingredients on-hand. Hmmm… what do I have a ton of that might go well together? I had the veggies, 18 eggs, cream and four cheeses Max had bought (but no parmesan). It turned out to be the best quiche I have ever made!!! This is best eaten hot or warm and served with a side salad or a fruit salad – or the Autumn Harvest Quinoa Salad above.

Vegetable Quiche

  • Ingredients:
  • 1 frozen and defrosted deep dish pie shell OR frozen, defrosted pastry to line a large, greased quiche dish
  • 2 Tbsp olive oil
  • 1 red bell pepper, roasted and peel removed
  • 1 red/purple onion, chopped into bite-sized pieces
  • 1 medium-sized zucchini, quartered lengthways and sliced
  • 1 large carrot or 2 medium carrots, peeled and sliced thin 1/8”)
  • 5 large eggs, beaten
  • 1/2 cup heavy cream
  • 1/3 cup shredded sharp cheddar
  • 1/3 cup shredded smoked gouda (this really adds the complexity!)
  • 2 tsp dried thyme
  • 1/2 tsp sweet paprika
  • salt and freshly cracked pepper

Roast the pepper 15 minutes at 400*F/200*C then let cool. Peel the skin off and remove the seeds. Place your pastry-lined quiche dish on a foil-lined jelly roll pan (baking sheet with sides). In a large skillet, heat the olive oil over medium-high heat until shimmery, then add the cut-up onion, carrot and squash. Sauté until the vegetables are tender. Set aside. In a medium sized bowl, lightly beat eggs and stir in cream. Spoon the cooked veggies into the bottom of your prepared pastry-lined dish. Layer the shredded smoked gouda, distributing evenly. Cut pepper into thin strips and lay them over the cheese. Sprinkle with the thyme, salt and pepper. Gently pour in the egg mixture. Let settle. Sprinkle shredded cheddar over top and sprinkle paprika over cheddar. Place in oven pre-heated to 375*F/188*C for 45-50 minutes or until top is bubbly and golden brown.

I can’t even begin to believe I forgot to photograph this one! We devoured the ”test soufflé”for lunch and froze the second one. The third, my husband brought me on a plate for Rosh haShonnah dinner, and hadn’t taken any pictures beforehand. But I wouldn’t share this recipe unless it was absolutely mouth-watering. Baking it just makes the entire house smell like the fall holidays!! The soufflé is a bit like the filling for a pumpkin pie, only lighter and fluffier- and more tasty. It’s a great side dish, but I think it would be super with cream on top for breakfast or as part of a cheesecake (I’ll save that project for another day).

“Orange” Soufflé
(6-8 servings, pareve)

  • Ingredients:
  • 1 large sweet potato
  • 2 large carrots, peeled
  • 1 cup roasted pumpkin, butternut squash or canned pumpkin purée
  • 6 pitted dates OR 1/2 cup silan (date syrup) OR 1/2 cup honey
  • 1 orange, peel grated, and juiced – seeds removed
  • 4 eggs, beaten
  • 1 1/2 tsp flour ( can be a GF substitute)
  • 1 TBSP baharat spice powder ( see above recipe)

Preheat oven to 400*F/200*C. Wrap the sweet potato, and carrots in aluminum foil and roast for about 45minutes or until tender. Oil a soufflé dish or tall casserole dish. After the veggies have roasted and cooled, peel the sweet potato and cut the carrots into chunks. Transfer the veg along with the pumpkin/squash into a large mixing bowl. Add the dates, silan or honey, the grated orange rind and juice. Purée thoroughly with an immersion blender. When well-blended, gently fold in the beaten eggs, sprinkled flour and baharat. Very gentlytransfer the mixtue to a greased soufflé dish and bake for 25-30 minutes, uncovered until soufflé rises and top has browned. Can be served warm or cold.

The next dish is another salad. It’s traditional to eat beans on the Jewish New Year as a sign of our fruitfulness and of the many good deeds we will do in the upcoming year. In the Southern United States we would eat black-eyed peas as a symbol of good luck for the new year (January 1). Also, because beans are a humble dish, according to the Southerner, starting out the year in humility ensures wealth in the months to come. The Jewish custom is to eat scallions: scallions look like whips. At the Rosh haShonnah table the little kids like to smack each other with scallions. It’s a fun object lesson of slavery in Egypt. May we continue to live in freedom without fear of the taskmasters’ whips! Whatever the tradition or superstition, it’s a healthy side dish that can stand alone as a hearty lunch.

Black-eyed Pea Salad

serves 6-8 vegan, pareve

  • Ingredients:
  • 3 cups black-eyed peas, soaked, rinsed and cooked (can use frozen, defrosted)
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 orange bell pepper
  • 4-6 scallions
  • 1 stalk celery
  • handful of each: fresh parsley, oregano, basil, chives
  • 3 cloves garlic
  • 1 lemon
  • extra virgin olive oil
  • sea salt & freshly-cracked pepper

In large serving bowl, add cooled tender peas. Finely chop the peppers and celery. Slice white/light green parts of scallions. Add to bowl. Finely chop herbs and mix into salad. Crush the garlic into the mixture. Add the juice of the lemon (seeds removed). Drizzle in about 1/4 cup olive oil, then salt and pepper to taste. Combine thoroughly and place the bowl, covered, in fridge for at least an hour. Serve cold. This actually tastes better the next day when the flavors have melded together.

Enjoy!

Dairy Days: With Recipes!!!

It amazes me how schizophrenic this place can be. Just last week, people were living in bomb shelters, glued to the news, and praying that the shelling would cease. The next week, everyone is back to business, schools are open, the stores and cafes are full, and it seems life is mostly back to normal, whatever that is anymore. Israelis are a resilient bunch. I can attest to this by the video clip a friend sent me of young Israelis on a Tel Aviv Beach last Sunday morning. The beach was packed. When the sirens went off, they grabbed their towels and ran for the shelters. Ten minutes later, they’re back on the beach until the next siren. Un-be-leeeeeve-able!

I had planned to write this article a few weeks ago before war got in the way. We were just about to celebrate the extremely joyous holiday of Shavuot, the Feast of Weeks for the Jews and Pentecost for the Christians. Along with Pesach(Passover/the Feast of Unleavened Bread) and Sukkot (the Feast of Tabernacles) it is one of three pilgrimage festivals. This holiday has its roots in the Bible and can be found in the first five books, the Torah. Starting after Pesach, a counting of the days is made… fifty days (hence the Greek word Pentecost) of the wheat and barley harvest. It marks the time when the Jewish people were obligated to go up to the Temple in Jerusalem to offer thanks for their harvest. In Christian tradition, it commemorates the day when the Holy Spirit descended upon the disciples of Jesus (who were also in Jerusalem for Shavuot) and marked the birth of the Church.

Today in Israel the fields are harvested much as they were millennia ago, except with modern farm equipment. Everywhere we travel, we see the fields being reaped and the bundles laying in the fields ready to go to the granaries and mills.

Shavuot goes by several names. Besides being the official beginning of the summer season, it is the Biblical Feast of Firstfruits. At the time of the Temple, besides the grain offerings being brought, the firstborn of the animals were brought, and the firstborn children of that year were brought for a special blessing by the priests. Today, in Israel, the Temple Mount has been replaced by the Al Aqsa Mosque, but the mostly agricultural holiday is still celebrated in grand fashion. People stay up all night reading and studying the Torah, as it also marks the giving of the Law to Moses by G-d on Mount Sinai. It is also a tradition to read the book of Ruth, as that story takes place during the barley harvest.

On the farms and kibbutzim, people dress in white and wear floral wreaths on their heads, men and women alike. There is much singing and dancing, and dads dance around holding their little babies high above their heads. There are parades throughout the towns with tractors and floats piled high with fruits and veggies and fresh flowers and with children holding the baby farm animals they helped raise. It has the feeling of a rural American county fair.

This year, however, things were a bit different. I’d like to share with you a wonderful video clip from Hananya Naftali:

Because the mother sheep, cows and goats have an abundance of milk at this time, Shavuot is also a huge celebration of the dairy industry here. Also, from a Biblical viewpoint, the Torah is compared to mother’s milk, and Israel is the Land of Milk and Honey, so it is a custom to visit local dairies and to eat plenty of dairy products. Cheesecake is ubiquitous here during the Shavuot holiday. Everyone seems to have an opinion on how it should taste, mostly based on where you are from. The heavier, creamier, cold American style topped with fruit; a light and sweet French version; a savory crustless cheesecake served by the Mizrachi Jews of the Middle East; some people even serve it warm! Usually. cheesecake is eaten with breakfast here, as that’s the main dairy meal of the day in Israel. Most Jewish people (those who keep the Kosher dietary laws) do not consume dairy products at the same meal with meat.

This year we ventured up to Kibbutz Rosh haNikra, an idyllic village/kibbutz tucked into the foot of the mountain that literally butts up against the Lebanese border. It’s an interesting juxtaposition. In the picture below, you’ll see the kibbutz. At the top of the mountain, you can see the border fence. To live here knowing that just a few yards away is the Hizbullah army with estimates of upwards of 150,000 missiles pointed towards you… it’s just about as interesting as us living a mere 12 miles from the border. Still, life goes on – you can also see the banana plants they grow here (foreground):

We visited the kibbutz on a lazy, early Friday morning. The kibbutz has beautiful vistas of the Mediterranean Sea to the West, and as is typical of kibbutz living, has a central community area with shops, post office, clinic, schools, cafe and community center in the middle with homes radiating outward from the main hub. People were having picnics on the main lawn, there was music streaming out of the coffee house, and Galili Dairy had a cheese tasting, which is why we were here. Standing as a stark reminder were the bomb shelters every few hundred yards. It’s only a 14 second warning to drop everything you are doing and run for cover in the event of an emergency here.

We were here to visit Galili Dairy, owned and operated by the Regev Family. They live in the neighboring farming village of Abirim, raising about 200 goats there. The goats are not allowed to graze in Rosh HaNikra Kibbutz because they are too messy, so the fresh goat milk is trucked into the kibbutz daily. The Regev’s have turned the old community kitchen that was no longer in use into their dairy. Even though, the place is still called a kibbutz, the residents no longer share meals as a community together. Today, there are individual family housing and living units. So the facilities are rented out, a win-win situation for both parties.

TAbout seven years ago, the matriarch, Sarit Regev, took a course in artisanal cheese-making in Provence, France. She came back to Israel, applying what she learned and adding her own regional twists to make some of the best Israeli cheeses on the market.

Galili Dairy offers a wide range of products from yogurt; flavored kefir (liquid yogurt) drinks – think passionfruit, date, blueberry and strawberry; labaneh,the creamy white cheese staple here that’s served at every breakfast; feta, and specialty cheeses. Their bouche with its creamy center is a best seller. My favorites were the Tomme rubbed with the dregs from cabernet barrels and their Tomme with truffles. They offer several Camamberts and Bries, including one with nuts that was just heavenly. The Camembert rubbed with Herbes de Provence was another favorite. There were also two types of Morbier, a hard cheese covered in volcanic ash, which was quite delicious and a cream cheese with mushroom bits – great for spreading on crackers. All cheeses are certified Kosher with a completely organic line as well. They can be found in health food stores as well as TivTams throughout Israel. There is also home delivery available. Again, this is one of the best independent smalls dairies I’ve visited here. Needless to say, we left laden with several varieties of cheese and kefir. Their website (only in Hebrew) is galilee-cheese.com, so for those of you in Israel, you can place your order for delivery directly from the website. They also offer gift baskets and picnic baskets to-go. Take it with you on your mountain hike or to the beach, both of which are a ten minute drive from the kibbutz.

So now for the moments some of you dear readers have been waiting so patiently for: the recipes!!! I’ve been on a quinoa kick here for the past month. This powerhouse of a seed/grain is just loaded with vitamins, minerals, protein, and antioxidants, and is so versatile. The following dairy recipes use quinoa. The first is a cheese puff, that is great as a breakfast or a snack. Take it on a picnic or store it in a freezer bag in your freezer. I made several huge batches, and packed up a box for my son to take back to school. Everyone absolutely loves them – and they are so easy to throw together. The quinoa cooks up in ten minutes, so it’s a quick recipe as well as nutritious.

QUINOA CHEESE PUFFS (makes 6 large muffin-sized or 18 small bite-sized)

Ingredients:

  • 3/4 cup quinoa cooked in 1 1/2 cup water according to package directions
  • 1 large zucchini, shredded (about 1 1/2 cups)
  • 1 cup Gouda or Tomme cheese, shredded
  • 4 eggs, beaten
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp fresh thyme leaves OR 1 TBSP julienned fresh basil leaves

Preheat oven to 350* F/170* C. Grease your muffin tin. Cook the quinoa according to directions on package. In a large mixing bowl, add the zucchini, eggs, baking powder, shredded cheese, spices and quinoa and stir until well combined. Drop by spoonfuls into the wells of the muffin tin. You can top with a bit of shredded cheese. Bake in oven about 18 minutes or until the bites are puffy and golden brown. Remove from oven. Let cool – and try not to eat them all in one sitting!

The next recipe is for quinoa patties, Israeli style. You can either fry them in a few tablespoons of oil or bake them as a healthier alternative. These make a nice side dish or a vegetarian entree paired with a salad and some fresh fruit. They are very tasty, make great leftovers and freeze well, too. I serve them with a dollop of tsatsiki – recipes below:

QUINOA PATTIES AND TSATSIKI ISRAELI-STYLE (makes 6 large patties)

Ingredients:

  • 2 cups quinoa, cooked according to package directions
  • 4 eggs, beaten
  • 6 cloves garlic
  • 1 lemon, grated rind, juice squeezed, pips removed
  • 1/3 cup sun-dried tomatoes in oil, chopped
  • 1 cup cooked greens (spinach, chard, mangold, beet greens or orach)
  • 1 tsp sea salt
  • 1/2 tsp black pepper, freshly ground (it does make a difference)
  • 1/2 cup Italian flat-leaf parsley, rough chopped
  • 1/2 cup fresh basil leaves, julienned
  • IF NEEDED to firm up a bit, 1/4 cup bread crumbs (Italian seasoned are good)

Combine the above items in a large bowl. the mixture should be think and gloppy and hold together well. If it seems too loose, add some bread crumbs until it comes together. Form patties. Place on a parchment paper-lined cookie sheet sprayed with oil. Refrigerate for about an hour before cooking. You can place directly into a preheated to 350* F/170*C oven for about 30 minutes or until nicely browned and releasing a mouth-watering smell. Or you can fry the individual patties in 2-4 TBSP olive oil for a crispier outside. Serve plain, hot or cold or with a dollop of tsatsiki

ISRAELI TSATSIKI DIP

Ingredients:

  • 1 cup goat yogurt or goat labaneh
  • 1 cucumber, chopped, peel and all
  • 2 TBSP fresh dill, chopped
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1 large clove garlic, crushed
  • 2 TBSP fresh chives, chopped
  • Extra virgin olive oil, good quality

In a medium bowl, add the yogurt or labaneh, and the chopped cucumber – no need to peel. Mix together. Add the chopped herbs, garlic, salt and pepper. Mix well. Drizzle over the top with the olive oil. Serve chilled.

The next recipe served my husband and myself as an entire meal. We were so stuffed, there was no need for anything else, and we still had half a squash leftover. We ate the leftovers as a side dish with the next couple dairy meals. I had bought what I thought was a spaghetti squash at the market, but it didn’t act like one when I roasted it. It was some sort of very rich, flavorful and nutty squash – there are just so many different heirloom varieties of gourds here! The end result was still amazing, but I’m calling for a spaghetti squash in this recipe. Butternut would probably work well, too. Also, the word KHOO-moos (spelled humus, is the whole garbanzo bean, not just the spread).

STUFFED SQUASH, MIDDLE EASTERN STYLE

Ingredients:

  • 1 large spaghetti (or butternut squash)
  • 2 shallots, chopped
  • 4 large cloves garlic, crushed
  • 1 cup greens (spinach, chard, beet greens, mangold or orach)
  • 1 medium lemon, rind grated and set aside; squeezed, pips removed
  • 1 can (1 cup) humus (chickpeas), drained
  • 1 tsp dried chili flakes
  • 1 cup crumbled feta or bulgarit cheese

Preheat oven to 400*F/200*C. Cut the squash in half lengthwise. Drizzle some olive oil and sprinkle a little salt and pepper over the top. Place on a foil lined baking sheet, and cover lightly with foil. roast in oven for about a half an hour or until the squash is fork tender. Remove from oven.

Take out the seeds and discard. Remove the pulp, placing it in a large bowl. Keep the squash shells to the side. Fluff up the pulp or break into small pieces using a fork. Meanwhile peel and slice the shallots. Heat a TBSP olive oil in a pan and when oil is shimmery, add the shallot and garlic. When they become translucent, add in the greens and cook over medium heat until just wilted. Stir in the chili flakes. Pour mixture into the bowl with the squash. Add the drained chickpeas and the crumbled cheese bits, Salt and pepper. Mix gently. Spoon the mixture back into the shells of the squash. Reheat in a 350* F/170* C oven for 15 minutes to melt the cheese slightly. You can add a bit of chopped Italian parsley or celery leaf as a garnish-

The last recipe is for a breakfast or dessert cake. We all love coffee cake, but this is a bit different. I wanted something healthier, something that paid homage to the diversity of the people of Israel. The Ashkenaz coffee cake with a streusel topping takes on a new life with some surprising additions. I decided to use the sweet Middle Eastern sesame candy, Halva, and some surprising spice combinations. Because Turkish coffee is a staple here, I added in some of that too. Give it a try and let me know how it turns out. Seriously. I’m really interested in how you like it!

Tamar’s Israeli Coffee Cake (dairy, serves 12)

Ingredients: (Cake)

  • 3 1/2 cups all-purpose flour (I used Bob’s Red Mill 1:1 gluten free mix and loved it!!!!)
  • 1 tsp baking soda
  • 2 heaping tsp baking powder
  • 1 tsp salt
  • 230 grams (1 cup) room temperature butter (it should be very, very soft)
  • 1 cup coconut sugar (you can use white cane sugar, but the coconut sugar is low-glycemic and adds a more “Israeli” taste)
  • 1 cup silan (date syrup) or 1 cup light brown sugar if you can’t find silan
  • 4 large eggs
  • 2 cups (goat) yogurt
  • 1 cup milk (I used fresh goat milk, but you can use regular cow milk)

Ingredients: Streusel for swirl and topping

  • 1 cup chopped walnut pieces
  • 1 cup chopped pecan pieces
  • 2 cups crumbled halva candy
  • 2/3 cup coconut sugar (or light brown sugar)
  • 2 TBSP espresso powder (or Turkish coffee powder with cardamom)
  • 1/4 tsp salt

Baharat Spice Blend…. I use this a lot in many dishes. Here it’s used to flavor ground meat (kabobim) and in veggies and soups; but I use it in baking and also mixed in with my coffee grounds to make a flavorful brew. You’ll need 2 heaping TBSP for this recipe, but save some for other dishes. Baharat is a very common spice here found in Syrian, Lebanese and Turkish dishes. It’s versatile and adds a depth of flavor that is unparalleled.

  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp cardamom
  • 1/2 tsp nutmeg
  • 1 tsp black pepper
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika

First make the streusel by chopping the nuts in a food processor until you have small bits (it should NOT be powdery). In a medium bowl, mix together the nuts, the crumbled halva, coffee powder, sugar, salt and 2 TBSP of the Baharat spice blend. Mix together well. Set aside. Preheat the oven to 350*F/170*C. Grease a large pyrex baking pan. Place baking parchment to cover so that the edges overhang the sides of the pan. Grease the parchment with a cooking oil spray. Set aside. Sift the flour, baking soda, baking powder, and salt into a medium bowl. Set aside. In a large mixing bowl, cream together the butter and the sugar until light and fluffy. Gradually add eggs, one at a time, beating the mixture. Add in the yogurt and the silan, mixing well and scraping down sides of bowl as you go. (I use a hand mixer). Alternately add about a third of the flour mixture, continually beating the batter, and the milk. Then more flour, and more milk. Keep beating until the batter is smooth and thick. Drop the batter by spoonfuls into the parchment lined baking dish. spoon about half the streusel mixture onto the top. Then with a fork or a butter knife, swirl the streusel into the batter. Spoon the rest of the streusel over the batter and spread out to cover. Bake the cake about 40 minutes or until your cake tester comes out clean. Remove and let cool 15 minutes before slicing into squares. My husband puts a small slab of butter on the top, and microwaves his cake for 12 seconds so the butter melts into the streusel. He then sprinkles a little cinnamon sugar on the top. I dollop a spoonful of yogurt over the top of mine for a creamy contrast. It’s so so yummy!

Refreshing Israeli Salads!!

Now that spring is here with warmer weather and the wonderful Israeli holidays – tomorrow we will celebrate Yom HaAtzmaut, Independence Day, and our Muslim neighbors just started Ramadan, so fireworks and festivities and lots and lots of terrific food will abound. Just last week, we went on a field trip to the south with a great friend. On the way home, we stopped at a lovely Israeli restaurant in Beit Shean, and were treated to a glorious feast, which is completely typical of these little home-style eateries. Before we even received our menu, 18 small bowls of salads were brought out with the fluffiest, cloud-like pita. The dishes included smoked eggplant dip like a babaganoush; humus with olive oil and zata’ar; a spicy sliced carrot salad with hot peppers; corn salad with chives and dill and bell peppers in a simple vinegar; a cabbage salad with corn, dill, chopped pickle and a spiced mayo; bulgur salad; tuna salad; chopped tomatoes and cucumbers lightly dressed with lemon juice and olive oil; and tons of other savory salads. It’s absolutely amazing!

When we received our menus, the staff brought out four large green salads: a fattoush that was out of this world with fresh picked field greens (and I do mean seasonal wild greens from the field like arugula and dandelion and cress and mustards!); a parsley salad that I could eat all day long; a spinach salad; and a slightly grilled Arabic lettuce (Romaine) salad that was sprinkled with lemon and oil. Oh my goodness…. what else could one possibly eat after all that? We ordered a big plate of veggies on the grill drizzled with Ethiopian tehineh and a huge bowl of mejaddara, which is rice with lentils and fried onions and Middle Eastern spices. Plus they brought out fresh olives, a dish of hot mushrooms in a sweet sauce, and about five other things I couldn’t even taste. We were all so stuffed!!! Just roll us out. Please!!!!

So I’ve been busy in the past few weeks fixing a perfecting some “typical” Middle Eastern/Israeli salads to share with you. I do hope you’ll enjoy! we picked up the first fresh figs of the season, so my first is a fig salad with bulgur. I do hope you can find bulgur where you live, if you are reading this outside Israel. It should be available in the rice or grain section in larger groceries and specialty stores. Basically, it’s a parboiled cracked wheat that can be used straight from the bag or soaked in hot water to soften.

BULGUR SALAD WITH FRESH FIGS

INGREDIENTS:

  • 2 TBSP extra virgin olive oil
  • 1 cup uncooked bulgur
  • 1 1/2 cups water
  • 1/3 cup finely chopped shallots
  • 2 TBSP apple cider vinegar
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/3 cup finely chopped fresh flat leaf parsley
  • 1/4 cup chopped walnuts, toasted
  • 8-10 fresh figs, washed, halved
  • 1/4 – 1/3 cup crumbled goat cheese or feta

Heat a skillet over medium heat. Add 1 1/2 tsp oil to coat bottom and add bulgur. Cook about 2 minutes, stirring occasionally until slightly nutty and golden. Add 1 1/2 cups water. Bring to a boil. Cover and reduce heat. Simmer until liquid is absorbed. Place shallots in a small bowl and cover with water. Let stand 10 minutes. Drain. Combine remaining 1 1/2 TBSP oil, chopped shallots, vinegar, salt and pepper in a small bowl, stirring with a whisk. In a large salad bowl place bulgur, half of oil mixture, parsley, and walnuts. stir to combine. Top with figs, cheese and a few parsley sprigs. Drizzle with remaining oil mixture. Serve warm or cold.

FRESH PARSLEY SALAD WITH A CRUNCH

So easy to prepare!!!! Just chop fine 2 large washed bunches of fresh parsley. Add 1/4 cup green onions, chopped fine. In a medium bowl, combine

  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/3 cup sesame seeds
  • 1/3 cup sultanas or golden raisins
  • 1/3 cup peanuts, crushed or chopped very fine

Scatter this on the top of the salad and drizzle the smallest amount of canola or extra version olive oil on top. That’s it. Simple. Delish! Healthy! Vegan.

VERY ISRAELI FRUITED CAULIFLOWER BULGAR SALAD

INGREDIENTS:

  • 1 medium large head of cauliflower
  • 1 cup bulgur
  • 1/2 cup fresh parsley, chopped fine
  • 1/4 cup chopped dried apricots
  • 1/3 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 1/2 fresh lemon, squeezed, pits removed
  • drizzle extra virgin olive oil
  • tehineh (if a paste, mix with a little warm water to form thick sauce)

Pulse the cauliflower in a food processor until it resembles rice. Soak the bulgur in very hot water for about 15 -25 minutes to soften. Drain. Chop the parsley into a very fine dice, stems and all. In a large bowl, mix cauliflower, parsley, bulgur, dried fruit and nuts. Pour the lemon juice and drizzle the olive oil over the top. Season with a little sea salt and freshly cracked pepper, to taste. Place a large serving spoon full of the salad onto a plate. Adjacent to the salad, you a little tehineh. Mix together to eat. This is absolutely fresh and fabulous. High in fiber. Vegan.

FATTOUSH SALAD

This salad is light and easy, healthy and satisfying. a great spring or summer lunch or side salad. I add shredded feta (I buy a block of feta and hand grate it over the salad) to serve as a dairy lunch. You can keep it vegan or serve it as an appetizer or side salad and omit the cheese.

INGREDIENTS:

  • 3 large cucumbers
  • 4 medium tomatoes
  • 1 small red/purple onion
  • 1 small yellow or orange bell pepper
  • 1 cup toasted pita chips
  • sea salt, pepper
  • juice of 1 lemon, squeezed
  • extra virgin olive oil
  • 2 TBSP zata’ar
  • 2 TBSP toasted sesame seeds
  • 1/2 cup shredded feta (or mozzarella)

In a large bowl, cut the veggies into bite-sized chunks. toss with lemon juice, oil and seasonings. The zata’ar is a spice that can be found in larger groceries, specialty or MidEast markets. It’s tasted wild thyme/oregano that is ground with sumac, salt and toasted sesame seeds. Toss the pita chips on top along with the grated cheese. sprinkle a little more zata’ar on the top.

Also, this is fresh garlic season here in Israel. I love this time of year. This year, I bought 100 bulbs of garlic. I braided 60 and have them hanging up and drying downstairs in the laundry/utility room. and I’ve experimented with the others. Peeling the fresh bulbs, I submerged a bunch in fresh olive oil. Those are in my fridge, soaking up the flavors for a month to be used in salads. With 5 peeled bulbs, I submerged them in a jar of olive oil with fresh cilantro and lemon slices. I took 8 bulbs, cut off the tops and roasted them in a low-oven for a couple hours. Those I will spread on breads. And then I pickled a bunch of the freshly-peeled cloves, by placing them in a Mason jar of red wine vinegar with pickling spices and sea salt. After these cure, I will use them as a side to cheese platters and to chop into salads (tuna, salmon salad) and stuff into olives.

Tu b’ Shvat: Fruits and Nuts Galore!

We’re smack-dab in the middle of the rainy season here in Israel. Our summers are hot and dry and much like Southern California, things go from golden brown to crispy rather quickly. We start praying for the early and late rains at the holiday of Sukkot, usually in late October. And we are rarely disappointed! We always get at least a sprinkle. The real rains come in November/December, and if we are fortunate, last until the Passover holiday in April. The hills and mountains and fields come alive again, and Israel begins to look more like Ireland, clothed in her beautiful bright green suit.

Tu b’Shvat is a non-Biblical, minor festival celebrated in January/February (the 15th day of the Hebrew month of Shvat) – the beginning of the agricultural cycle. In Biblical times, worshippers would bring their offerings of fruit to the Temple. Because the ground is now soft and pliant after soaking up all the rain, it is an optimal time for planting trees, hence the New Year for Trees (we were the first to commemorate an Arbor day or Earth Day). According to the ancient Jewish sages, from this day the fruits begin to flourish revealing their true potential, so these mystics and writers of the Talmud created a new tradition. These sages (in the mountain city of Tsfat, right up the road from us) created a Tu b’Shvat seder, a meal with a set order, much like a Passover seder. Fruits and grains associated with the Land of Israel are consumed along with special prayers and readings – and, of course, four cups of wine from white to rosé to red.

The Mizrachi (Middle Eastern) and Sephardic (Spanish) Jews celebrated this feast heartily from the Renaissance until modern day. For Ashkenazi (European) like me – well, not so much. In the depths of winter, when the ground is hard and frozen, who can plant? And who is eating fresh fruit? Tu b’Shvat was always a minor, minor, rather forgettable day, marked by sending money to the JNF to plant trees in the Holy Land in remembrance of a loved one. Living here in Israel has changed my mindset.

For one thing, it’s a time when all the citrus fruits are exploding off the trees. We are blessed to be renting a home with amazingly productive lemon, pomelo, grapefruit, mandarin and clementine trees, and I’ve been picking and preserving for weeks now! (Recipes to follow!!!) Between rainstorms, we go walking in the neighborhood park (that’s about as far as we’re allowed under lockdown) where I’ve been foraging for wild asparagus. Asparagus in the store is super expensive, with a small bunch running upwards of $12.00 for a tiny bunch. So this is the one time of year when we can totally enjoy roasted asparagus with a little olive oil and some grated lemon rind. I harvested enough to make a cream of asparagus soup last week.

We also have the most wonderful, huge concrete planters outside each window. I have each planter filled with different edible delights: kitchen herbs; edible flowers like rose geranium and lavender; and two garden boxes filled with different types of lettuces, which are going gangbusters right now. My husband’s favorite winter green is mâche (pronounced mosh) which I used to grow in my California garden. I brought the seeds with me when we moved. It has a light, sweet, slightly nutty flavor and is great in the salad below. I picked a pomelo off our tree, and assembled the ingredients for the whole thing in less than ten minutes. So here are a few recipes using our local produce to enjoy for Tu b”Shvat:

Mache Salad with Pomelo (serves 4)

Ingredients:

~ 2 cups washed macho leaves ~ 1 large pomelo, peeled, seeded and segmented with pith removed ~ 1/3 cup bleu cheese crumbles ~ 1/4 cup roasted, salted pecan halves ~ 1/4 cup extra virgin olive oil (the best you can get) ~ 1 Tbsp dijon mustard ~ sea salt and freshly cracked black pepper

Wash and dry the mache leaves (you might have to separate the little root) and place in a serving bowl. Sprinkle the crumbled bleu cheese on top. Arrange half of the pomelo segments on top of the salad. Sprinkle with pecans. Just before serving, our the dressing over. This is so fresh and delicious, I could eat it all day!

Dressing: Squeeze the juice from the remaining half of the pomelo. Place in a small mixing bowl. Add the dijon mustard, olive oil, salt and pepper. Whisk until a creamy emulsion is reached and pour over the salad.

My grandmother and aunts (from the Polish/Ukrainian shtetl) had the tradition of making the most luxurious eingemacht. They used to serve it during the winter months through the Passover holidays. Eingemacht is a Yiddish word for which there is no real translation. It’s kind of a cross between a chutney and a a preserve or conserve often made with dried fruits (available in the winter) and root veggies like carrots and beets and onions, simmered in honey and spices. Sometimes it would have nuts added in as well. Bubbe used to serve it on warm challah bread, and would use it to fill rugelach, the hamentaschen pastry for the Purim holiday, or spread over matzoh brie (a matzoh and egg frittata). I remember she always had a large crystal jar filled with eingemacht on the table. This is my version-

Eingemacht (makes about 4 pint jars) pareve

Ingredients: ~ 1 pound apples, peeled. cored and chopped ~ 2 cups dried apricots, chopped ~ 2 large brown onions, chopped ~ 1/2 cup brown raisins ~ 1/2 cup large yellow raisins ~ 1 large red bell pepper, chopped ~ 1 cup apple cider vinegar ~ 1/4 cup balsamic vinegar ~ 2 cups honey ~ 2 cinnamon sticks ~ 3-4 garlic cloves, minced ~ 1 tsp each, ground cloves, allspice, coriander, ginger ~ (optional) 1 small red chile or 1/2 tsp dried hot, red pepper flakes ~ 1 orange, rind grated, juice squeezed

Put all the above ingredients in a large heavy-bottomed pot or stainless steel saucepan. (I love my LaCreuset dutch oven for this). Slowly, over medium-high stove, bring to a boil, stirring to mix thoroughly. Let boil for about five minutes, then reduce heat to a low flame. Let simmer, stirring occasionally, on low for about 2 hours, or until a wooden spoon drawn across the base of the pot leaves a thick trail. Make sure to stir so that the mixture doesn’t burn on the bottom. It should begin to thicken and look glossy. Ladle into hot, sterilized jars and seal. You can then process in a hot water bath for 20 minutes. Keeps 1 year in pantry. Refrigerate after opening.

Lemon Curd (makes 3 half-pint jars with some left over) dairy

I’ve played around with this recipe until I’ve come up with a smooth, creamy, lemony sweet spread that we love on warm scones or with challah. I mix it into my goat milk yogurt in the morning and top it all off with a teaspoon of halvah granola for crunch. I’ve also whipped up a fancy and easy dessert that looks like you’ve been slaving in the kitchen, but is simple to make, light and elegant – all I do is buy pre-made tart shells, spoon a tablespoon of the lemon curd in, and top with whipped cream and a mint leaf. It’s also wonderful on the Passover or Easter brunch table.

Ingredients: ~ 4 large lemons, scrubbed and dried ~ 6 eggs, beaten ~ 8 Tbsp unsalted butter, diced ~ 2 1/4 cups granulated sugar

Finely grate the lemon rind and squeeze out all the juice, straining to remove pips. Place the rind (about 4 TBSP) and juice (about 1 1/3 cups) in a heatproof bowl (I use a pyrex bowl) which fits over a saucepan. Stir in the eggs, and add in the butter pieces and the sugar. Place the bowl over a pan of gently simmering water. Make sure the bottom of the bowl does not touch the water. Cook, stirring frequently, until the mixture becomes thick and glossy and coats the back of a spoon. Spoon into hat, sterilized jars. Seal and store in a cool, dark place. Use within three months. Refrigerate after opening.

It’s Olive Season!!!

It’s olive season here in Israel!! This year, I had the great fortune of following native Israeli, Boaz Engel, as he harvested the fruit from his Yodfat Olive orchard. Plus I had the added bonus of going to the beit baad, the press, to see how the liquid gold is processed. It was completely different than anything I expected, but totally wonderful, nonetheless.

The Galilee region of Northern Israel is Olive Central. There are more orchards here, with more varieties grown, than in any other place in the world. Everywhere you look for miles and miles, olive trees cover every hillside and valley. From late October to early November, usually right after the first big rainstorm, you can see the olive pickers. Most of the groves here are Druze and Arab owned. Entire family groups drive into the orchards, spread out their big blankets under the trees, and start whacking away. The men whack at the limbs with long sticks, causing the olives to fall from their branches onto the blankets below. Young boys climb into the canopy and hit the branches to dislodge the fruits while the women prepare the noon meal from grills and tables they set up between the rows of trees. Depending on the size of the grove, picking usually lasts a week, sometimes two weeks. Then, they take their full crates to the community presses to make the oil. Besides being hard work, it seems like it’s also a huge social event as well as yearly family ritual.

Until I moved here, I had no idea there were so many different varieties of olives, or so many ways to prepare them. All varieties start out green. They can be harvested while they are still green. As they hang on the tree, at the proper time, they quickly turn from green to purple, red or gray, and eventually get darker and darker until they take on a deep brown, dark gray, or black color. Each type of olive has a different use – for eating or for pressing. They vary in flavor, oil content, and intensity. Some are rich, meaty and mild; others are up-front and strong with a certain “bite” at the end. The curing and brining process accentuates these differences. Getting out “in the field” to see the process up close was such an educational experience!

I was familiar with wine tasting, whiskey flights, coffee tasting and even testing different types of teas, so it should have come as no surprise that there are olive oil aficionados offering special oil tastings. I’ve enjoyed several since I’ve been here, and have refined my own tastes, so there are those I use for cooking, and those I use for making salad dressings. There are the “extra-specials” that I reserve for dipping and drizzling on cut up veggies or humus. By far, the best olive oil I have ever tasted comes from Yodfat, a neighboring village. So, to meet and shadow the owner of Yodfat Olive Oil, Boaz Engel, made for a wonderful day.

Boaz Engel lives with his wife and four children, ages 6-15, in the beautiful mountain village of Yodfat, about 15 minutes from Karmi’el. He has been growing olives since 2012. Boaz’s mentor, fellow Israeli and senior agronomist, Reuven Birger, has guided and accompanied Boaz throughout the years, but mostly, it’s been trial and error. He grows olives in two orchards spreading out over 450 dunams or 112 acres of land. His trees were purchased as seedlings from a special nursery specializing in olive trees. They come from France, Italy, Greece, Spain and Israel. He now has about 15,000 of the healthiest, most beautiful trees I’ve seen since I’ve been here. I asked Boaz if they need any special care, as most of the trees in the groves I’ve seen in the Galilee have paler leaves and a scraggly appearance. His are vibrant and lush with dark green foliage. One thinks that pruning after harvest is enough, but Boaz makes sure they are well irrigated all year long and fertilized during the summer months. He watches carefully during the winter months for any sign of leaf disease and during the spring and summer for insect infestation or dryness. Any of these can cause the leaves to fall prematurely, or the developing fruit to be deformed or stunted.

Despite the height of the olive harvest, Boaz was gracious enough to meet me on the side of the highway and drive me to the grove – I never would have found the tiny and obscure gravel road that narrowed into dirt paths otherwise. He escorted me through the rows of trees, pointing out the differences between the green Barnea the workers were harvesting (this would make that wonderful buttery oil I love the most); the French fichuline, an excellent eating olive; his award-winning picual from Italy; and the Coratina with its incredibly strong taste, so strong that the oil must be blended with the gentler Barnea to be palatable. Boaz would grab a handful of each kind of olive and crush the berries in his hand until the oil ran out. Each type produced a different quantity (some have a naturally higher oil content) with a different smell. WARNING!!!! Never attempt to eat olives straight from the tree! They contain a high amount of tannins which could make you very ill if not cured first (I will explain the curing process shortly).

Altogether, Boaz harvests between 10 and 13 tons of olives each year. While some go for curing and eating, most go into the production of olive oil. From 12 tons of olives, about 1.5 to 2 tons of oil is made. When I asked Boaz how long the whole process took from grove to bottle, he answered “two.” To clarify, I responded. “two months?” and he looks at me like I was absolutely looney. “Whaaaaat? No! Two hours!!” And this is where the story really gets good.

First, I had assumed that we would be taking long sticks and whacking at trees. Or that I’d be picking by hand. With little kids shaking climbing up high to shake branches… ABSOLUTELY WRONG!!!!! The entire process has been mechanized. Hello – we’re in the 21st century now. A big truck casts rows and rows of netting from giant spools onto the floor of the orchard in neat rows. Workers from the moshav (community) spread out the nets neatly under the trees. Then a tractor with a pneumatic arm comes along. The arm wraps around the base of the olive tree; a button is pushed; the arm vigorously vibrates the trunk – and voilà! All the olives tumble out of the tree onto the nets below. It takes all of ten seconds! Then the nets are reeled in and the fruit dumped into large plastic crates and the process continues down each row. It was quite amazing…and deafening. That was the first surprise.

The next surprise came when Boaz asked if I wanted to go to see the beit baad. For some reason I had envisioned a large room in an ancient stone building. There would be a huge grinding stone perhaps operated by horses pulling a crushing device. Also, from the Chanukah story and the book of Maccabees, I had always known that the olive oil takes a full eight days to make. When the Maccabees cleaned out the holy Temple after it had been thoroughly desecrated by the Greco-Syrians in 150 BC, they found only a small cruze of pure olive oil which with which to light the menorah lamp. It was enough to last for only one day, but miraculously burned for eight days until the new oil was ready. According to my friend, Gabi, the oil for the Temple was produced in the Galilee, and had to be brought to Jerusalem. It would have taken a full eight days to travel by donkey, hence the delay. today, the process is almost instantaneous.

The beit baad, the community press, was a large room with a stainless steel machine imported from Italy, state of the art. The crates of olives are dumped into a hopper where most of the attached twigs and leaves are sorted out and the olives washed off in a water bath. The machine then sucks up the olives which are fed into a grinder and crushed. The noise is so intense that we were given headphones to wear to block out the sound. From one chute, the crushed pits and detritus plops out the dregs into a waste bin. From another chute, the golden liquid pours into a large, stainless steel container. The silver barrels are marked with the owner’s name, date, and type of oil. After the oil remains in the drum for about a week, so the oil cures a bit and the sediment settles out, the liquid is decanted into half-liter, liter, and five liter tins, labeled, boxed, and shipped to markets throughout Israel.

I was given a small sample of the freshly pressed oil to taste. It was rich and buttery – the most amazingly fruity taste. The sharp bite at the end (it actually took away my breath!) I was assured would disappear within the next couple weeks. I found out why this was my favorite oil: this particular variety from Yodfat Olive Oil has won first place in the Israeli olive oil competition!

I was able to take home a small bag of the freshly picked Barnea olives to cure at home. So if any of you have access to fresh, unsprayed olives right off the tree (we had lots of these in our California neighborhood, but I never knew how to prepare them), here are some simple instructions:

After washing the olives, make a slit down the center of each one (or at the ends) with a sharp knife. Soak the olives in a jar of sweet water for three days, changing out the water each day as it turns murky. these are the tannins leeching out. After the olives have soaked, transfer them to another jar of water with 12% volume of coarse or Kosher salt added. For a quart Mason jar, this is about a Tablespoon and a half of salt.

Here’s where it gets good, because everyone who cures olives here (it seems like that is everybody in Israel) has their own sworn special recipe. To the jar of olives in salt brine you can add: peppercorns; chiles; garlic; bay leaves; lemon; orange; fennel seeds; cumin seeds, dill weed; olive leaves; onion; oregano; zata’ar; caper berries; or any combination of any assorted herb imaginable. Some people swear by a vinegar solution instead of brining in a salt solution. Others add a few drops of vinegar to the end result. Some say to gradually add more salt during the last week of ‘curing.’ There doesn’t seem to be any set way. People home-cure their olives and then store them in recycled plastic soda bottles. Almost every grocery store here has an impressive olive bar. Here, you can see all the different varieties including those that have been salt dried and those olives that have been pitted and stuffed with almonds, garlic, little cornichon pickles, pimentos, or pieces of citrus. All have a unique taste. I can’t wait to try mine next week!

I have been rather hard -pressed to find jars of tapenade here, and when I have, it’s been exorbitantly expensive – go figure. Most people make their own and it is so easy to do:

I buy an assortment of pitted olives – kalamata, black and green. With an immersion blender, I blend them up with a small amount of olive oil. this past year, I also added a few roasted figs with some sea salt and a bit of fresh rosemary and a splash of high quality balsamic vinegar. It was heavenly!!!!

I can’t wait to go to Yodfat next week (the general store in the village) to sample all of Boaz’s new oils and stock up on this years’ blends. I usually get a large five liter of Barnea and one liter each of the special blend and the Picual. If I figure correctly, it will be enough to last until next years’ harvest. Thank you, Boaz for an amazing experience!!!

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!