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A trip to the shuk (open market) in Israel provides an abundance of fresh produce to make recipes full of flavor and nutrition. Eggplant catches the eye with its beautiful aubergine or purple color. It comes in a variety of shapes and sizes. Delicious produce is a reminder to: “…taste and see that the Lord
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In the pre-dawn darkness of Shavuot morning, thousands of people begin their annual pilgrimage through Jerusalem’s shadowy streets to the Western Wall (Kotel). Most of the people gathered at the Kotel have stayed up all night studying Torah (Gen.–Deut.) and reading the book of Ruth. Shavuot means “weeks.” Seven weeks (49 days) are counted from
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Passover, also called Pesach or the Feast of Unleavened Bread, begins on the 14th of Nisan which usually falls in the month of April. It is a unique and special privilege to experience any of the biblical feasts in Jerusalem. For the uninitiated, let me tell you this feast has a direct effect on the
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What comes to mind when you think of Israeli food? Falafel, shawarma, kabobs, pita and hummus usually top the list. However chicken schnitzel has become one of the most common foods in Israel, adapted from German wiener-schnitzel made with veal. Home-made schnitzel is the ultimate comfort food, but it is also very tasty at fast
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{image_1}The air in Israel now has a chill and the winter rainy season is not far behind. Warm, hearty, comfort foods like goulash are back on the menu. Goulash made with cubed beef is a stew, but with ground beef—a soup.
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{image_1}Rosh Hashanah, the Jewish New Year, falls on September 4–5 this year. All over the globe, Jewish people will be celebrating with prayers and repentance at the synagogue and family get-togethers with lots of delicious food at home. As is true for most Jewish holidays, traditional foods are eaten that relate to the event that is being commemorated. Passover recalls the tears of slavery with salt water while a Hanukkah table remembers God’s miracle with foods fried in oil. And of course, these traditions often vary from community to community, having been influenced by local cuisine and the availability of ingredients, especially spices.
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{image_1}August is the hottest month of the year in Israel with temperatures often topping 33°C (91°F) in Jerusalem and over 40°C (104°F) further south. The weather forecast is the same nearly every day: “Sunny and hot.” Evenings frequently cool down, so shopping, daily walks, or barbecuing with guests now happen after the sun goes down.
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{image_1}The prohibition in the Torah (Gen.–Mal.) against boiling a kid in its mother’s milk provides the basis for the practice of separating meat from dairy. Cheesy sauces and cream-filled desserts are not served at the same meal as a juicy steak, nor is butter for your broccoli or milk for your coffee. Israelis have been very innovative, however, and non-dairy substitutes abound, to be eaten with delight alongside your beef roast or lamb chop.
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{image_1}If you are like me, the taste of a juicy, ripe mango conjures up visions of a tropical island paradise with glorious beaches and beautiful sunsets. The fruit, however, grows in a number of subtropical areas far from the sea, and Israel is actually the northernmost spot on earth to successfully cultivate it. Hebrew University has developed a variety that is not only popular with Israelis, but is a favorite in European countries as well.
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{image_1}There is a saying among Israeli cooks: If you want to say “I love you” with food, make memulaim, the Hebrew name for stuffed vegetables. Usually involving peppers or egg plant, this delightful tradition came to Israel in an endless variety of forms from all over the Diaspora. Although a little labor intensive, the following recipe is bound to communicate warmth and welcome to the friends and family around your table.
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