Recipes

Forbidden Fruit?  Apple Cake

{image_1} The question has been asked time and time again: Was it really an apple back there in the Garden? When Eve fed Adam that single bite that would change the world, was it the sweet, crunchy fruit we have all enjoyed since childhood or was it, in fact, something else?

A Dish with History:  Tunisian Chicken

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One of the many pleasures afforded to those who visit Israel is the opportunity to feast on foods influenced by Jewish immigrants from over 100 nations who now make Israel their home. Much of Israeli cuisine is, in fact, an amalgam of culinary delights from around the world, and many dishes bring with them as much history as they do flavor. One such tasty item is our recipe from Tunisia.

The Jewish Penicillin: Cheryl’s Chicken Soup

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When God spoke the words recorded in Genesis 12:3, “…and in you all the families of the earth shall be blessed,” He wasn’t just speaking of the Messiah as many Christians think. The modern state of Israel has been at the forefront of innovation in countless areas of human endeavor, benefiting the world with advances in medicine, science, technology, the environment, security, and more. However, one Jewish contribution that has impacted humanity for centuries is often left off the list: chicken soup!

The Sabbath—A Family Event:  Cholent

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I don’t believe there’s anywhere in the world that honors the Sabbath like Israel does. Since most businesses are closed for the day, it’s almost impossible not to participate in this day of rest. The quiet is so wonderful! As busy a city as Jerusalem is, with all its horn-honking traffic jamming its narrow streets, one marvels that it’s possible for such a city to almost come to a halt. Does New York City or Tokyo or London ever rest?

From Esther’s Table?  Persian Rice

{image_1}Although the current leader of Iran speaks often of his hatred for the Jewish people, his country is home to one of the oldest Jewish communities in the Diaspora (countries outside of Israel) with historical roots that reach back to the sixth century BC when the Southern Kingdom of Israel fell to Babylon. In 539 BC, King Cyrus of Persia conquered Babylonia and issued a special decree allowing the Jewish exiles form his entire kingdom to return to Israel. This officially ended the first exile. It did not, however, mean the end of these Diaspora communities. Many Jews had become established in their new homes and chose to stay rather than return to an unknown and possibly hostile situation in Israel.

The “Jewish” Apple:  Eggplant Carpaccio

{image_1}Arguably, one of the least appreciated foods throughout human history has been the eggplant. Originating in the southeast Asian region that is today India and Pakistan, it was domesticated over 4,000 years ago. Since then, it has spread throughout the world and has met with a wide variety of reactions on its journey. The first written record of the eggplant comes from China about AD 500 where it is described as “the food of emperors.” The Chinese developed their own unique varieties, coming up with smaller fruited plants as well as differing shapes and colors. In the eighth and ninth centuries, the eggplant appears in the Middle East as far west as Egypt and northward into Turkey where it became exceptionally popular. The Turks alone are believed to have over 1,000 native recipes using eggplant in a wide variety of ways.

Try Moroccan!  Spicy Moroccan Carrot Salad

{image_1}After the destruction of the Temple in AD 70—followed 60 years later by the Bar Kochba rebellion—the practice of Judaism was forbidden in Israel. Although Jewish people who remained continued to practice their religion in secret, it was impossible for Jerusalem to continue as the center of religious creativity. Eventually, it was replaced by Babylon. It was here that the gaonim (geniuses) of Judaic thought developed the standard edition of the Talmud (rabbinic commentary), known to this day as the Babylonian Talmud.

Yemenites Spice Up Israeli Culture:  Zhug

{image_1}Israel is an amazing country in many ways, one of which is the diversity of its population. The “average Israeli” may have come from Asia, Africa, Siberia, or Florida, bringing along customs and cuisine as varied as the countries themselves. Each of these communities has contributed to the exciting cultural landscape of modern Israel, making it a true melting pot of nations. One such contributor is the Jewish community of Yemen.

Carob:  Drumsticks in Carob Syrup

Good things come in small packages, they say, but sometimes the unattractiveness of the package belies the goodness of its contents. Take, for instance, the carob pod. Although the carob tree is quite majestic, reaching heights of 33 ft (10 m) with long leaves, sturdy branches, and cascading reddish flowers, the pods themselves are another story. Growing up to eight inches (20 cm) long, they are deep brown in color and filled with a thick mucous-like liquid that surrounds flat, bony seeds. Also called locust fruit, the pods are dried as food for both animals and people. They may not sound very appetizing, but their contents are amazing.

Coffee A Warm, Sweet Solace

{image_1}Sit inside, in a booth, on a balcony, or on a sidewalk…but wherever you sit, enjoy the taste and the ambience of that wonderful Israeli phenomenon—the coffee shop. They pepper Jerusalem’s landscape; some are ultra-modern while others are tiny and barely recognizable from the street. Whatever the size, all are part of the “coffee culture,” which has taken Israel by storm.