Sybil Kaplan – Jewish Independent

Serve up a gift of food

Daniella Silver, author of the Silver Platter cookbook series, has recently come out with Variations: Simple and Delicious Dishes. Two Ways (Artscroll Shaar Press).

In The Silver Platter: Simple to Spectacular, Silver offered recipes with basic ingredients, inviting readers to experiment. In The Silver Platter, Simple Elegance, she focused on recipes with a little more creative flair in presentation and attention to detail. In Variations, she shares with readers versatile recipes that can be served at least two different ways.

In the new cookbook, the basic recipe is on the left-hand page, with a note whether it is dairy, meat or pareve or any combination; if it is gluten-free, if it freezes well and the number of servings. The amounts are regular and metric. On the right-hand page is the variation. Both pages have colour photographs. In the book as a whole, there are 251 recipes and 273 photographs.

Variations’ 10 sections are appetizers (like Deli Egg Rolls and Dill Pickle Football Wings), soups (including Vegetarian Vegetable Quinoa Soup and Dinner Steak Soup), salads (such as Panko-Topped Kale Salad and Pretty Brussels Sprouts Salad), fish (French Fried Onion Salmon and No-Mayo Avocado Tuna Salad, for example), chicken (Old-Fashioned BBQ Chicken and Potato Latke Schnitzel, among others), meat (like Brisket Ends and Overnight Shabbos Corned Beef), dairy (Crustless Baby Red Potato Quiche, Baked Broccoli Tots, etc.), grain sides (such as Crispy Garlic Couscous and Fresh Orzo Salad), vegetable sides (like “Everything Bagel” Asparagus and Maple-Glazed Japanese Sweet Potatoes) and desserts (among which are Low-Fat Ginger Biscotti and Olive Oil Salted Raspberry Brownies).

There are a lot of creative ideas for experienced cooks and great new ideas for all cooks to explore. On her website (daniellasilvercooks.com), Silver says, “I wrote Variations because I felt it’s time to change things up. I want readers to get creative with the foods they prepare by understanding that a recipe can be versatile in preparation or presentation.”

As a food writer and cookbook author, I caught a couple of small but obvious technicalities. When Silver suggests a choice of two ingredients – honey or silan, soy sauce or tamari, for example – she does not mention both possibilities in her instructions for the variation.

When she suggests using a prepared pan, she is inconsistent in indicating in her instructions what preparing the pan means – vegetable spray, flour, etc. She is also inconsistent in telling the reader to preheat the oven as an initial step. Lastly, in the prime recipe, she uses numbers in the instructions; in the variations, she does not. Numbering all of the recipes would have made it easier for cooks, and I have done so below. Here are two recipes with their variations.

RUSTIC SHEET PAN CHICKEN
meat, gluten-free, freezes well, yields 4-6 servings

1 3 lb chicken, cut into eighths
4 peeled, trimmed carrots, cut in half crosswise then lengthwise
1 19 oz can chickpeas, rinsed and drained
1 cup dried fruit (raisins, apricots, prunes)
1 tsp kosher salt
1/4 tsp black pepper
2 tsp onion powder
2 tsp garlic powder
3 tbsp sweet paprika
2 tbsp extra light olive oil
3 tbsp pure maple syrup or honey

Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper.
Trim and discard excess fat from chicken. Arrange chicken, skin side up, in a single layer on prepared pan.
Scatter carrots, chickpeas and dried fruit around chicken. Sprinkle with salt and pepper, onion powder, garlic powder and paprika. Drizzle with oil or maple syrup; toss to coat.
Bake, uncovered, for 50-60 minutes, or until chicken juices run clear when pierced with a fork.

Variation: Rustic Couscous
for a meatless main, omit the chicken

Cook 1 1/2 cups couscous according to package directions.
Toss carrots, chickpeas and dried fruit on prepared baking sheet with spices, oil and maple syrup or honey.
Bake, uncovered, at 375°F for 40 minutes or until golden.
Place couscous onto a large serving platter, top with roasted veggies and dried fruit.

ROSE PETAL APPLE TART
pareve, gluten-free option, yields 10 servings

Dough
1 1/2 cups flour (or gluten-free flour)
1/4 cup brown sugar
1 tsp ground cinnamon
3/4 cup vegetable oil
1 1/2 tbsp vinegar

Filling
5-6 thinly sliced apples
3 tbsp brown sugar
2 tsp ground cinnamon
2 tsp fresh lemon juice

Preheat oven to 375°F. Lightly coat a 9- or 10-inch flan pan or pie plate with nonstick cooking spray.
In a large bowl, combine flour, brown sugar, cinnamon, oil and vinegar. Mix to make a soft dough.
Press dough evenly against bottom and sides of prepared pan.
In a medium bowl, combine sliced apples with brown sugar, cinnamon and lemon juice; gently mix well.
Starting at the outer edge of pan, place apple slices slightly on an angle to form a circle, making sure to overlap the apples. Repeat with additional rows, working your way toward centre.
Place additional apples in any gaps (apples should be tightly packed). Pour on any remaining liquid in apple bowl.
Bake for 45-50 minutes.

Variation: Apple Crisps

Preheat oven to 375°F.
Peel, core and cut apples into large chunks.
Place in large bowl; mix with brown sugar, cinnamon and lemon juice.
Place in individual ramekins. Bake, uncovered, for 25-30 minutes.

Serve either the principle or variation dish hot or at room temperature.

Sybil Kaplan is a journalist, lecturer, book reviewer and food writer in Jerusalem. She created and leads the weekly English-language Shuk Walks in Machane Yehuda, she has compiled and edited nine kosher cookbooks, and is the author of Witness to History: Ten Years as a Woman Journalist in Israel.

Rosh Hashanah’s many foods

At a Sephardi Rosh Hashanah seder, one of blessings, over leeks (or cabbage) is the request, may “our enemies be destroyed.” (photo from Wikimedia)

Food customs differ among Ashkenazi and Sephardi Jews. For example, whereas Ashkenazim dip apple in honey at Rosh Hashanah, some Sephardim traditionally serve mansanada, an apple compote, as an appetizer or dessert, according to The World of Jewish Desserts by Gil Marks, z”l.

Just as gefilte fish became a classic dish for Ashkenazi Jews, baked sheep’s head became a Rosh Hashanah symbol for many Sephardi Jews, dating back to the Middle Ages. Some groups serve sheep brains or tongue or a fish with head, probably for the same reasons, for fruitfulness and prosperity and wishes for the New Year of knowledge or leadership.

The Talmud mentions the foods to be eaten on Rosh Hashanah as fenugreek, leeks, beets, dates and gourds, although various Jewish communities interpret these differently.

According to Rabbi Robert Sternberg, in The Sephardic Kitchen, Sephardi Jews have a special ceremony called the Yehi Ratsones (Hebrew for “May it be Thy will”), where each food is blessed. There are foods that symbolically recognize God’s sovereignty and our hope He will hear our pleas for a good and prosperous year.

The Hebrew word for gourds is kara, which sounds like both the word for “read/proclaim” and the word for “tear.” When we eat the gourd or pumpkin, there are two possible Yehi Ratzons that can be said. The first one goes: “May it be your will, Hashem, that our merits be read/proclaimed before you.” The other is that the decree of our sentence should be torn up.

The second food mentioned is fenugreek, or rubia, which sounds like yirbu, the Hebrew word for “increase.” Therefore, we say a Yehi Ratzon that contains the request, may “our merits increase.”

The word for the third food, leeks or cabbage, is karsi, krusha or kruv, which sounds like kares, or the Aramaic word karti, to cut off or destroy. The Yehi Ratzon asks, may “our enemies be destroyed.”

The fourth food, beets or beet greens, silka or selek, sounds like siluk, meaning removal, or she’yistalqu, to be removed, or the Aramaic word silki. The Yehi Ratzon requests that “our adversaries be removed.”

The last food is dates, tamri or tamar, which sounds like the Hebrew word sheyitamu and the Aramaic word tamri, to consume. Hence, we say a Yehi Ratzon that asks, may “our enemies be consumed.”

image - For many Jewish cultures, the fish head is a symbol on the Rosh Hashanah table — For many Jewish cultures, the fish head is a symbol on the Rosh Hashanah table. *(image from chabad.org)*

All of these foods, which grow rapidly, are also symbols of fertility, abundance and prosperity. Among other items that might be on a Sephardi table at Rosh Hashanah, Sternberg includes baked apples dipped in honey or baked as a compote with a special syrup; dates, which were among the seven species found in Israel; pomegranates, which have many seeds, or black-eyed peas, to represent our hoped-for merits; rodanchas, a pastry filled with pumpkin whose spiral shape symbolizes the unending cycle of life; and a fish head, symbolizing a wish to be the head in life, a leader, and not the tail. The main course might feature stuffed vegetables, symbolizing a year full of blessings and prosperity.

Some communities ban sharp, bitter or black foods for Rosh Hashanah, such as black olives, eggplant, chocolate or coffee.

In The Classic Cuisine of the Italian Jews, Edda Servi Machlin, z”l, who grew up in Pitigliano, Tuscany, explains that her father held a seder for Rosh Hashanah around the theme of growth, prosperity and sweetness. On the seder plate were a round challah, a boiled rooster’s head, fish such as anchovies, boiled beets, figs and pomegranates. In the centre was a dried, round, sourdough cake with an impression of her father’s right palm and fingers, and fennel weed growing on each side.

The foods were then blessed – “May we grow and multiply like fish in the ocean, like the seeds of a pomegranate, like the leavening, grain and fennel of the bread. May the year be sweet like beets and figs.”

The meal consisted of soup, fish, salad, chicken and fruit. Italian Jews also often serve at Rosh Hashanah desserts made with honey and nuts; stick or diamond-shaped cookies; strufali, cookies made of fried dough balls in honey; or ceciarchiata, cookies that resemble chickpeas and are made from bits of dough like the Ashkenazi teiglach.

A Greek cookbook writer from Ioannina (Yahnina) wrote that the people of her area made koliva, a thick porridge of wheat berries flavoured with cloves, cinnamon, walnuts and honey for eating on the eve of Rosh Hashanah. According to Marks in The World of Jewish Desserts, wheat berries are unprocessed whole wheat with the outer husk removed, leaving a nutty flavour and chewy texture. Jews of Yahnina also ate kaltsoounakia, a half-moon-shaped cake stuffed with ground walnuts, honey, cinnamon and cloves. For the main course, dishes in Yahnina were influenced by the Turkish occupation and included stuffed tomatoes, stuffed squash and stuffed vine leaves – filled with lamb, rice and parsley, as well as okra stewed with chicken.

photo - Instead of honey cake, Greek Jews might have baklava for Rosh Hashanah dessert — Instead of honey cake, Greek Jews might have baklava for Rosh Hashanah dessert. *(photo from Wikimedia)*

Other Jews of Greece have different customs. Nicholas Stavroulakis, author of Cookbook of the Jews of Greece, writes that some people soak apples in honey or eat quince or rose petals cooked in syrup as the New Year sweet. Fish is often the main course and, in place of honey cake for dessert, Greek Jews use almonds or pumpkin in making turnovers, as a symbol of abundance. Other desserts include semolina cake in syrup, pastry triangles filled with nuts or dried fruit, or baklava.

Among Jews of Syria, sugar or honey is substituted for salt at the table, and many families do not serve any dishes that are sour. For the second night Shehechiyanu blessing, the fruit used may be quince, prickly pear, star fruit or figs. Instead of, or in addition to, dipping apples in honey, Jews of Syria often dip dates in honey.

Many Jews from Muslim countries also eat autumn foods cooked with sugar and cinnamon; the food names contain a symbolic allusion to prayers in Aramaic and, through alliteration, are recited over the vegetables and fruits. Syrian Jews use the same prayers but over different vegetables: leek, Swiss chard, squash, black-eyed peas, pomegranate and the head of an animal. This idea of wanting people to be smart, as symbolized by the head or brain, is observed by Jews of Tunisia in their serving of a cake made with chicken and calves brains.

Moroccan Jews take sesame seeds, warm them in the oven and eat them with apple dipped in honey to symbolize that Jews should be fruitful and multiply like the seeds and have the sweet year. They also eat the pomegranate because of its alleged 613 seeds, which symbolize the 613 mitzvot. Moroccan Jews identify the seven autumnal foods as pumpkin, zucchini, turnip, leek, onion, quince and Chinese celery, and sprinkle these with sugar and cinnamon to eat at the beginning of the meal.

Some Moroccan Jews also serve cooked lamb head as an appetizer for Rosh Hashanah. Other lamb dishes served might be lamb with prunes and almonds or lamb intestines filled with rice, meat and tomato, seasoned with cinnamon and cardamom.

Another popular dish served by Moroccans for Rosh Hashanah is couscous, the traditional North African grain, or farina. It is steamed above a stew made with meat or chicken, chickpeas, pumpkin, carrots, cinnamon and raisins. Baked fish with the head, made with tomatoes and garlic, tongue with olives, or meat and rice rolled in Swiss chard are other Moroccan New Year’s dishes. Two soups that may be served are vegetable soup with pastels, a meat-filled turnover similar to kreplach, and potakhe de potiron, a yellow, split-pea and pumpkin soup. The evening may be completed with honey-dipped “cigars,” filled with ground almonds and traditional hot mint tea.

“Cigars” are traditional for Moroccan events and can be made sweet or savoury. The sweet version is a slim roll of Phyllo pastry filled with almonds, pistachio nuts or walnuts, baked or deep fried and sprinkled with confectioner’s sugar. Savoury cigars may be filled with cheese, chicken, meat, potatoes or tuna.

For Rosh Hashanah, Jews of Egypt make loubia, a black-eyed pea stew with lamb or veal, to symbolize fertility.

Jews of Iraq cook apples with water and sugar like applesauce, as a symbol of a sweet New Year. Some also prepare a special, pale-green bottle-shaped squash, which they eat with whole apple jam and sugar. They also make the blessings over leek, squash, dates, pomegranate and peas and place the head of a lamb on their Rosh Hashanah table.

Yemenite Jews, who do not consider themselves Ashkenazi or Sephardi, dip dates in honey instead of apples; others mix sesame seeds and anise seeds with powdered sugar and dip dates in this mixture. They also eat the beet, leek, pomegranate and pumpkin, as well as a salted fish head. The main meal for Yemenites would be a soup made of chicken or meat, carrots, potatoes and the spice hawaj (a combination of black pepper, cumin, coriander and turmeric). Meat stew, cooked chicken, rice, dried fruit and nuts complete the meal.

Whatever your family’s origins, why not try something from another Jewish culture this Rosh Hashanah?

Growing mushrooms

Mira Weigensberg and her husband, Oren Kessler, started Tekoa Farms in 1986. (photo by Barry A. Kaplan)

When Mira Weigensberg, who was born and raised in Montreal, and her husband, Oren Kessler, from Brooklyn, moved to Israel in 1979, she joined a research lab at Hadassah Hospital and came across research that caught her interest.

“Edible mushrooms had a potential effect on the immune system,” she explained in an interview at Tekoa Farms.

Tekoa is five miles south of Jerusalem, close to Herodium, the palace fortress and small town built by King Herod between 23 and 15 BCE. Tekoa was also the birthplace of the prophet Amos and, at the time of the Holy Temple, only olive oil produced in Tekoa was allowed in the service.

The Jewish community in Tekoa, which was established in 1978, is today a mixed religious and secular community comprised of approximately 3,000 people like Weigensberg and Kessler. The couple moved to Tekoa in 1983.

While working in the research lab, Weigensberg said to her husband, “Wouldn’t it be great if we could grow mushrooms at Tekoa?”

To learn more about the prospect, she went to the agriculture department of the Hebrew University and to Germany, while Kessler traveled to Holland.

“Ultimately, we scraped together enough money to start a mushroom farm, which began in 1986,” said Weigensberg.

Initially, they grew oyster and shiitake mushrooms, selling to chefs and specialty stores. In 1990, they started expanding their product range with items like lemongrass, asparagus, limes, snow peas, baby broccoli and baby artichokes. They have also added quick preparation goods, which only need hot water added.

“Every year, we try to add something new: a healthy product or mushroom-related or not easily available in Israel,” said Weigensberg.

Between production, sales and marketing, the farm currently employs 50 to 60 people.

The growing rooms are climate-controlled and, for example, in the room for oyster mushrooms, approximately a ton are grown on wheat straw. Other mushrooms grown and sold at Tekoa Farms include shiitake, king oyster, shimeji and shinoki.

In addition to the produce mentioned above, the farm’s vegetables and spices include ginger root, Belgian endive, red endive, turmeric root, shallots, Brussels sprouts and sundried tomatoes; fruits also include raspberries and blackberries.

Weigensberg said they are hoping to eventually have a visitor centre where people can come in for tours, but they are not set up for this now.

Quinoa, bread and date bars

Food You Want for the Life You Crave by Nealy Fischer (Da Capo Lifelong Books, 2019) is a delight to read. Not only are there at least 128 gluten-free recipes in this kosher cookbook, but there are 107 full-colour photographs, many of the author and her family sampling the recipes and enjoying them.

“These pages are designed to help you obtain a simpler recipe for success, both in and out of the kitchen,” writes Fischer, noting “these pages are infused with craveable global recipes inspired by our life in Asia and Israel.” The author started to adhere to a gluten-free diet more than 10 years ago.

The recipes have two strategies: “nail this,” the most essential elements to master for a dish’s success, and “flip it,” tips to encourage readers to be creative and to adapt the recipe to their preferences and limitations. Fischer gives readers a 10-step guide to becoming a flexible chef; a substitution chart; pantry, fridge and freezer essentials; and useful gadgets. Chapters include all-day breakfast, breads and muffins; soups and small plates; salads and dressings; fish, poultry and meat; veggies; desserts; drinks and nibbles for friends; and condiments and pantry essentials. The book concludes with a conversion cheat sheet.

One nice idea in the formating is a list of what tools to use above the list of ingredients, which is bolded and, where applicable, divided into dry and wet ingredients and toppings. She also has my favourite element in cookbooks – numbered instructions opposite the ingredients so you don’t have to keep looking up and down. My other favourite aspect is a comment about each recipe. Here are a few of the recipes to try.

SAVOURY QUINOA BOWL
4-6 servings

1/2 cup red or white quinoa (makes 2 heaping cups cooked)
2 small Persian or Kirby cucumbers, chopped (1 1/2 cups)
2 chopped tomatoes (about 1 cup)
1 peeled, chopped avocado (about 1 cup)
1 cup arugula
1/2 cup chopped green onion (about 4)
1/2 cup chopped fresh mint
1/4 cup finely chopped shallots
3 tbsp lemon juice
4 tbsp extra-virgin olive oil
salt and freshly ground black pepper to taste
6 large eggs

Start by cooking the quinoa. Mix it with one cup water in a saucepan or pot over medium low heat. Bring to a simmer and cook, covered, for 10 minutes. Check to see if it is done or needs a tad more liquid. Set aside to cool.
Toss the cucumbers, tomatoes, avocado, arugula, green onions, mint and shallots in a large bowl.
Add the cooled quinoa to the veggie bowl then season with lemon juice, olive oil, salt and pepper.
Divide the mixture between six bowls.
Fry the eggs in a lightly oiled pan over medium heat until the whites have set, or to desired doneness. Season with salt and pepper to taste, then carefully slide them on top of the quinoa bowls.

HERBED EVERYDAY BREAD
2 mini loaves or 1 large loaf

1 packet active dry yeast (2 1/4 tsp)
1/4 cup warm water
1 cup all-purpose gluten-free flour
1 cup oat flour
1/4 cup almond flour
1/4 cup flax meal
2 tsp xanthan gum (omit if already in flour)
1 1/2 tsp dried rosemary
1 tsp salt
1/4 cup extra-virgin olive oil
2 large eggs + 1 beaten for brushing
2 tbsp raw honey
1/2 tsp rice vinegar

In a large bowl, mix the yeast with the warm water; let stand until the yeast bubbles, about eight minutes.
In a separate medium bowl, whisk together gluten-free flour, oat flour, flax meal, almond flour, xanthan gum, rosemary and salt.
Stir olive oil, two eggs, honey and rice vinegar into yeast mixture. Stir dry ingredients into bowl. Mix well.
Transfer dough to parchment-lined loaf pans and let stand covered in a warm place until bread rises to double in height (about 45 minutes).
Preheat the oven to 350°F.
Brush the top with the remaining beaten egg.
Bake the bread until it is golden and set in the centre, 30 to 35 minutes for mini loaves or about 45 minutes for a larger loaf. Cool the bread completely before removing from the pans and slicing.

DATE-BAR BITES
32 to 36 squares

1 pound Medjool dates, pitted and chopped
1/4 cup maple syrup
juice and zest of 1 orange
2/3 cup coarsely chopped raw walnuts or pecans
1 tsp ground cinnamon
1 tsp vanilla extract
1 3/4 cups all-purpose gluten-free flour
1 1/2 cups old-fashioned rolled oats
1 cup packed dark brown sugar
3/4 cup coconut oil at room temperature
1/2 tsp baking soda
1/8 tsp salt

In a saucepan over medium heat, combine dates with half-cup water, maple syrup and orange juice and bring to a boil.
Remove the pan from the heat and stir in the orange zest, nuts, cinnamon and vanilla. Set aside.
Preheat the oven to 350°F. Grease a 13-by-9-inch baking pan or line it with parchment paper.
In a food processor, mix together flour, rolled oats, brown sugar, coconut oil, baking soda and salt until combination is crumbly but still holds together.
Press two-thirds of the dough into the baking pan (reserve one-third for the topping).
Spread the filling evenly over the crust. Sprinkle the remaining one-third of the topping over the filling. Bake for 30 minutes or until lightly golden.
Cool completely then refrigerate until cold to make the cutting easier. Cut into one-and-a-half-inch squares.

Cucumber salads for summer

(photo by Nick Youngson/Alpha Stock Images)

Whether you go to farmers markets or elsewhere to buy your summer produce, cucumbers are a must. In Jerusalem, we have all kinds of cucumbers year-round but my favourite in Machaneh Yehudah is one with a fuzzy, pale green skin called melafafon beladi (native, urban or indigenous to the country) or, in Arabic, fauze. Much more expensive than regular cucumbers, the taste is special, but the following recipes will taste great with regular cucumbers.

CUCUMBER SALAD BOATS
This recipe came from Gourmet Magazine probably more than 30 years ago. It makes 6 servings.

2 large cucumbers, peeled and halved lengthwise
1 cup grated carrots
1 cup grated radishes
2 tbsp olive oil
2 tsp lemon juice
salt and pepper to taste

In a bowl, combine grated carrots, radishes, oil, lemon juice, salt and pepper.
Scoop out some of the seeds, then place cucumbers on a plate and fill with vegetables. Wrap in plastic wrap and chill for at least one hour. To serve, cut each cucumber into thirds.

SEAWEED AND CUCUMBER SALAD
4 servings

1/2 cup washed seaweed
1/2 bunch green onions
4-6 cucumbers
2 1/2 tbsp lemon juice
1/4 tsp sesame oil
3 tbsp soy sauce or teriyaki sauce
2 tbsp sesame seeds or chopped cashew nuts (optional)

Chop seaweed and green onions in a bowl. Chop cucumbers coarsely and add to bowl.
In a jar with a lid, mix lemon juice, sesame oil, soy sauce or teriyaki sauce. Pour over salad. Sprinkle sesame seeds or cashew nuts on top before serving.

TURKISH CUCUMBER AND YOGURT SALAD
This dish is often called cacik or jajik. Recipe makes 4-6 servings.

2 large cucumbers, sliced
salt to taste
1 crushed garlic clove
2 tsp white vinegar
1/2 tsp chopped dill
2/3 cup yogurt
1 tbsp chopped fresh mint
2 tbsp oil

In a bowl, combine cucumber slices, salt, garlic, vinegar, dill and yogurt and blend.
Sprinkle mint and oil on top before serving.

A little summer sangria

(photo by theculinarygeek/flickr)

When I entertain during the summer, my favourite drink is sangria, the Spanish wine punch whose name means blood. As I walk past the wine store on Agrippas Street in Jerusalem, just before entering the shuk, I marvel at the array of wines and think what great sangria they would make.

Traditional sangria is made with red wine and fruit, a little sugar to sweeten and orange juice. A version of the drink has been around since the early Greeks and Romans, who added sugar and spices to their wines. When Spain was under Moorish Islamic rule, until 1492, sangria disappeared but then returned. When the 1964 World’s Fair was held in New York City, sangria was a popular feature at Spain’s pavilion and it became popular among Americans. Here are a few recipes to try.

TRADITIONAL SANGRIA
8 servings

3 cups red wine
1 1/2 cups lemon-lime soda
1 1/2 cups orange juice
16 slices of limes
16 slices of lemons
8 slices of oranges
1/2 cup brandy
1/4 cup sugar
2 tbsp orange liqueur
2 tbsp grenadine
2 tbsp lemon juice
2 tbsp lime juice

Place wine, lemon-lime soda and orange juice in a large pitcher.
Add lime slices, lemon slices and orange slices.
In a small bowl, combine brandy, sugar, liqueur, grenadine, lemon juice and lime juice and blend. Pour into pitcher. Add ice cubes and chill several hours before serving.

WHITE SANGRIA
6-8 servings

1 1/2 cups brandy
1 can frozen lemonade concentrate
1 thinly sliced lemon
2 cups ice cubes
2 cups dry white wine
2 cups club soda
1 cup sliced strawberries (optional)
mint sprigs

Combine brandy and lemonade concentrate with lemon slices. Refrigerate one to four hours.
In a pitcher, add ice cubes, brandy mixture, wine and club soda. Add strawberries, if using. Garnish with mint sprigs.

PEACH SANGRIA
6 servings

4 cups dry white wine
1/4 cup peach-flavoured brandy
peel from one large orange
ice cubes
2 cups chilled club soda
1 1/2 quartered, pitted peaches

Mix wine and brandy in a large pitcher. Add orange peel and chill.
When ready to serve, add ice cubes and club soda. Place a peach quarter in each glass and pour brandied wine over each.

Wonders of asparagus

(photo from pixnio.com)

In Israel, asparagus is not widely seen in the outdoor markets but, when it is, I am always happy to buy it. There are at least 10 reasons why we should eat more asparagus.

It contains lots of fibre, making it a good choice if you’re trying to lose weight, because your body digests fibre slowly, which keeps you feeling full in between meals. (It is also low in fat and calories: one cup is a mere 32 calories.)
It contains high levels of the amino acid asparagine, making it a natural diuretic. In other words, eating more of the spears can help flush excess fluid and salt from your body, which may help prevent urinary tract infections.
It is full of antioxidants that could help your body fight free radicals.
It contains vitamin E, another important antioxidant, which helps strengthen your immune system and protects cells from the harmful effects of free radicals.
It is a natural aphrodisiac, thanks to vitamin B6 and folate.
The minerals and amino acids in asparagus extract may help ease hangovers and protect liver cells from the toxins in alcohol.
It beats bloating by promoting overall digestive health – another benefit of all that fibre. And, thanks to prebiotics, which encourage a healthy balance of good bacteria, or probiotics, in your digestive tract, it can also reduce gas. Relatedly, since asparagus is a diuretic, it helps flush excess liquid, combating belly bulge.
It’s a rich source of folic acid, providing 22% of the recommended daily allowance of folic acid.
It’s filled with vitamin K, crucial for coagulation, which helps your body stop bleeding after a cut, as well as bone health.
It boosts your mood because it is full of folate, a B vitamin that could lift your spirits and help ward off irritability. Asparagus also contains high levels of tryptophan, an amino acid that has been similarly linked to improved mood.

Need I say more? Buy asparagus with straight stalks, closed compact tips and good green colour. Keep refrigerated and use within one or two days. Bend the stalk near the bottom to snap off the part that is too tough to eat. Cook in one inch of boiling salt water. Let the water boil again and cover. Cook whole stalks about five minutes and cut-up pieces about three minutes. Here are some ways to use asparagus.

VINAIGRETTE

1/4 cup olive oil or canola oil
1 tbsp red wine vinegar
1 tbsp Dijon mustard
1/2 tsp sugar
salt and pepper to taste

Combine all ingredients in a blender and mix for one minute. Pour over cooked asparagus.

MICROWAVED IN LEMON BUTTER DIJON SAUCE
(3-4 servings)

2 1/2 tbsp canola or olive oil
1 tbsp lemon juice
2 tsp Dijon mustard
1/2 tsp low-sodium soy sauce
1/2 tsp minced garlic
2 tbsp minced white onion
salt and pepper to taste
1/2 pound asparagus
chives or green onions for garnish

Arrange asparagus in a microwave steaming bag. Add oil, lemon juice, mustard, soy sauce, garlic, onion, salt and pepper. Microwave four to five minutes; let stand one minute. Place in serving bowl and garnish with chives or green onion.

FLAMANDE SAUCE
6 servings

4 mashed hard-boiled egg yolks
1/4 cup + 2 tbsp olive or canola oil or 1/2 cup melted margarine or butter
1/4 cup minced fresh parsley

Whisk oil or butter or margarine into egg yolks in a saucepan. Add parsley and heat sauce. Pour over cooked asparagus.

STEAMED WITH TARRAGON SAUCE
(6 servings)

1 1/2 pounds trimmed asparagus
2 tsp olive oil
6 thinly sliced scallions
1 1/2 tbsp chopped fresh tarragon or 3/4 tsp dry tarragon
3 tbsp lemon juice or cider vinegar
dash sea salt
3 tbsp water

Steam asparagus two to five minutes, rinse, drain and place in serving bowl. Heat oil in a pan and sauté scallions one to two minutes. Add tarragon, lemon juice or vinegar, salt and water; cook one to two minutes. Pour over asparagus.

Why dairy on Shavuot? Oh, and cheescake recipes

On the second day of Passover, we begin to count the omer (sheaves of a harvested crop). The counting concludes seven weeks later, with Shavuot (the Feast of Weeks), which has different names, but is associated with one type of food: dairy products. Hence, my sharing a few cheesecake recipes.

Song of Songs Chapter 4 reads, “honey and milk are under thy tongue,” a reference to the Torah being as nourishing as milk and as sweet as honey. Thus, on the holiday celebrating the giving of the Torah, it became traditional to eat foods with milk and honey.

Interpreters of the Tanach liked to use gematria (Jewish system of assigning numerical values to words and phrases, based on their letters). For example, Psalm 68 is read on Shavuot and, in verse 16, it reads: “A mount of G-d is the mountain of Bashan.” The Hebrew for peaks is gavnuneem, which sounds like gveeneh (cheese). One could interpret this to mean that, on Shavuot, we should eat mountains of cheese.

Another example: the values of the Hebrew letters in chalav (milk) sum to 40. Moses spent 40 days on Mount Sinai, so we eat foods with milk.

As well, there is a legend that says, until Moses descended with the Torah, kashrut was unknown so, rather than prepare the meat as per the new rules, the people ate dairy. Pragmatically, since Shavuot is a summer festival and Israel is hot, it was logical to eat light, dairy foods. Also, sheep give birth around this time, so milk and cheese are plentiful.

In the Shulchan Aruch (code of Jewish law), Rabbi Moses Isserles wrote: “It is a universal custom to eat dairy food on the first day of Shavuot.”

CRUSTLESS CHEESECAKE

1 cup cream cheese
1 1/2 cups creamed cottage cheese
1/2 cup sugar
2 eggs
1 tsp vanilla
1 cup sour cream

Preheat oven to 350°F. Spray vegetable shortening in a nine-inch round cake pan.
Mix together cream cheese, creamed cottage cheese, sugar, eggs and vanilla. Pour into pan.
Bake 35-40 minutes or until centre firm.
Remove from oven and spread with sour cream while cake is hot. Cool then refrigerate.

BLENDER CHEESECAKE

crust:
15 graham crackers
1 tbsp sugar
1/2 tsp cinnamon
1/4 cup melted margarine or 3 tbsp vegetable oil

filling:
1 envelope unflavoured gelatin
1 tbsp lemon juice
grated peel of 1 lemon
1/2 cup hot water or milk
1/3 cup sugar
2 egg yolks
1 package cream cheese
1 heaping cup crushed ice
1 cup sour cream

Break five crackers into quarters, blend to crumbs. Empty into bowl. Repeat twice more.
Stir in sugar and cinnamon. Add melted margarine or oil and mix until crumbs are moist. Grease a spring form pan. Press crust against sides and chill.
Mix in blender gelatin, lemon juice, lemon peel, hot water or milk 40 seconds.
Add sugar, egg yolks and cream cheese and blend 10 seconds. Add ice and sour cream and blend 15 seconds.
Pour onto crumb crust and chill.

MY MOM’S (Z”L) SCRUMPTIOUS CHEESE CAKE

crust:
2 cups graham cracker crumbs
1/2 cup butter or margarine or 1/4 cup plus 2 tbsp oil
1/4 cup sugar
dash cinnamon

filling:
1 1/2 cups cream cheese
2 eggs
1/2 cup sugar
1/4 tsp vanilla

topping:
2 cups sour cream
2 tbsp sugar
1/2 tsp vanilla

Preheat oven to 350°F.
Combine crushed crackers, butter, margarine or oil, sugar and cinnamon and press into spring form pan.
Bake 10 minutes.
Combine the filling’s cream cheese, eggs, sugar and vanilla with a mixer until fluffy. Pour into crust and bake 30 minutes.
Beat topping’s sour cream, sugar and vanilla. When cake is done, remove from oven and spread topping on it. Return to oven and bake 10 minutes.
Serve with cherries, crushed pineapple or strawberries on top.

Traveling into our past

Christians preparing to be baptized in the Jordan River. (photo by Barry Kaplan)

A few days prior to Passover, the Israeli Government Press Office organized a special field trip to the Jordan River and Jericho. The bus with 40 journalists left the GPO office parking lot at 8:30 a.m. and traveled on Highway #1 to the southern part of the Jordan Valley with a guide. We passed Maale Adumim, now a city with 45,000 residents, and headed through the desert area.

We began the ascent to Jericho, passing the Inn of the Good Samaritan, the sea-level sign and the barren hills. A strip of restaurants and souvenir places seemed to appear out of nowhere. We heard about the history of Kibbutz Bet Arevo, situated in this area from 1939 to 1948, passed a veritable forest of palm trees and, by 9:20 a.m., we were at Qasr al-Yahud, where John the Baptist is said to have baptized Jesus. After it passed through the security fence, the bus parked and we walked down to the Jordan River.

Until 1967, this site was under Jordanian control and, in 1968, access was prohibited. In recent years, the tourism and regional development ministries have carried out various projects, including the clearing of mines, and, in 2011, the site was opened to visitors. The site and facilities are overseen by the Israeli Civil Administration and the Israeli Ministry of Tourism as part of a national park.

Running down the middle of the Jordan River is a metal divider. On the other side of it is Jordan. There were people standing around the river and, behind them, churches were visible on the Jordanian side. On the Israeli side, down more steps, people were wearing white cover-ups and going into the river, presumably to be baptized.

photo - Writer Sybil Kaplan with friend Walter Bingham, who, in his 90s, is the oldest working journalist in Israel — Writer Sybil Kaplan with friend Walter Bingham, who, in his 90s, is the oldest working journalist in Israel. *(photo by Barry Kaplan)*

In addition to its significance to Christians, two Jewish events took place at this spot.

In the Book of Joshua, we read how the Israelites, after 40 years of wandering in the desert, led by Joshua, crossed the Jordan River as the river became a stream. Supposedly this happened on the 10th of Nissan, this year April 15. Our guide says this could have taken place 4,440 years ago.

The passage in the Book of Joshua reads: “When the soles of the feet of the priests who bear the ark of the Lord, the Lord of all the earth, shall rest in the waters of the Jordan, that the waters of the Jordan shall be cut off, even the waters that come down from above, and they shall stand in one heap.” (Joshua 3:13)

At this point in our trip, we were joined by Uzi Dayan, former major general, national security adviser and Israel Defence Forces deputy chief of staff. According to Dayan, this passage from Joshua describes “the first aliyah to Israel.”

Another biblical text (2 Kings 2:1-2) says Elijah struck the Jordan River water with his cloak. The water parted so that he and Elisha could cross. After Elijah ascended, Elisha again parted the waters with Elijah’s cloak so he could return to Israel. This occurred before Elijah ascended to heaven in a fiery chariot.

Dayan noted that, on the day of our visit, there would be 17 other busloads of people coming to commemorate what has happened here, and that a ceremony would be held that afternoon. We would return for it, but not stay (as I will explain later).

* * *

At 11:10 a.m., we reboarded the bus and became part of a convoy, with IDF soldiers and jeeps leading us and several soldiers inside each bus. On one side of the road are mine fields, still being cleared.

Our next stop was the sixth- or seventh-century CE Shalom Al Yisrael Synagogue. Down some steps, we walked around the 10-by-13-metre mosaic floor that featured a menorah in its centre. It was identified as being the floor of a synagogue because of the images of the menorah, as well as an ark, shofar and lulav. The name stems from a mosaic inscription with the Hebrew words Shalom Al Yisrael.

photo - Shalom Al Yisrael Synagogue mosaic in Jericho — Shalom Al Yisrael Synagogue mosaic in Jericho. *(photo by Barry Kaplan)*

The synagogue was probably used for hundreds of years, but then the Jericho Jewish community dissipated, and the synagogue was forgotten. It was revealed in excavations conducted in 1936 by Dimitri Baramki of the department of antiquities under the British Mandate.

After the 1967 Six Day War, the site came under Israeli military control and remained under the administrative responsibility of the Arab owners – the Shahwan family, who had built a house over the mosaic floor and charged admission to visit it. Tourists and Jews began visiting the site regularly for prayers. In 1987, the Israeli authorities confiscated the mosaic, the house and a small part of the farm around it. They offered compensation to the Shahwan family, but it was rejected.

After the 1995 Oslo Accords, control of the site was given to the Palestinian Authority. It was agreed that free access to it would continue, and that it would be adequately protected.

There have been some incidents. For example, on the night of Oct. 12, 2000, the synagogue was vandalized by Palestinians who torched and destroyed most of the building, burned holy books and relics, and damaged the mosaic. For more than eight years, no Jews were permitted in Shalom Al Yisrael Synagogue, but, during that time, it was restored by the Municipality of Jericho. Since 2007, prayer services have been allowed once a week.

* * *

By 12:15 p.m., we were at the tel (hill, or mound), which some journalists climbed. Opposite is a building with restaurants, snacks and a kind of enclosed mall. Israeli soldiers patrol the entire area. Outside, a man was giving rides to people atop a camel, and soldiers sat around and chatted.

The archeological site is about 2.5 kilometres north of modern-day Jericho, on the site of the ancient city, 258 metres below sea level. It was inhabited from the 10th century BCE. Excavations began in 1868 and settlements are known to date from 10000 BCE.

photo - Photographer Barry Kaplan rests by Jericho’s oldest city wall. Tel Jericho can be seen in the background — Photographer Barry Kaplan rests by Jericho’s oldest city wall. Tel Jericho can be seen in the background. *(photo by Barry Kaplan)*

The story in the Book of Joshua relates that, when the Israelites were encamped in the Jordan Valley, ready to cross the river, Joshua, as a final preparation, sent out two spies to investigate the military strength of Jericho. The spies stayed in Rahab’s house, which was built into the city wall. The soldiers sent to capture the spies asked Rahab to bring out the spies; instead, she hid them.

After escaping, the spies promised to spare Rahab and her family after taking the city, if she would mark her house by hanging a red cord out the window. When Jericho fell, Rahab and her whole family were saved, becoming part of the Jewish people.

The biblical battle of Jericho was the first battle that was fought by the Israelites. According to Joshua 6:1-27, the walls of Jericho fell after Joshua’s army marched around the city and blew their trumpets.

* * *

Our second-last stop was Moshav Naama, which is about 45 minutes from the centre of Jerusalem and one-and-a-half hours from Tel Aviv. About 50 families live there. We arrived at 2 p.m.

On the moshav, they grow grapes, dates and organic vegetables. Inon, one of the farmers, grows herbs in greenhouses. In the warehouse, sweet basil and tarragon are packaged for shipping all over the world to supermarkets.

Inon said 95% of the dates grown there are Medjoul and 5% are other kinds. Medjoul dates originated in the Middle East and North Africa, and are one of the most famous varieties. They are well-known for their large size and delicious flavour. The dates from the moshav will be harvested in September and October.

* * *

At 4:30 p.m., above Qasr al-Yahud, the baptismal site, chairs have been set up for the approximately 900 people who will listen to speeches commemorating the Israelites arrival in the Promised Land. However, since most of the journalists do not understand the Hebrew, the GPO bus boards at 5:20 p.m. and travels back to the GPO offices, arriving just over an hour later. Even though we didn’t stay for the whole proceedings, I am still excited to have been a witness to the ceremony.

[For more on this press trip to the Jordan River and Jericho, see “Celebrating our history.”]

Joining a recent church tour

Inside the Samaritan Museum. (photo by Barry Kaplan)

It was one of the worst winter days I could remember – freezing temperatures, high winds and streets turned into rivers from the rain. Our friend, the pastor of the Jerusalem Baptist Church, had invited us to come on their church trip to Judea-Samaria.

Judea-Samaria is the area on the west bank of the Jordan River, approximately 30 miles wide, 70 miles long, not quite 2,000 square miles in area. Judea was the southern kingdom of the country with Jerusalem as its capital, and Samaria was the capital of the northern kingdom. To call this area Judea-Samaria makes clear the Jewish biblical and historical connection, but it is contentious. However, the other term for this area, the West Bank, is also a matter of contention, as that description negates the Jewish connection.

In 1922, 80% of the area of Palestine, as defined by the League of Nations (predecessor to the United Nations), was removed and became Transjordan, which was occupied then by Bedouin. During the British Mandate (1922-1948), Judea-Samaria was an integral part of the Jewish homeland and described by the British as Judea-Samaria.

In 1946, the British granted independence to Transjordan and Abdullah bin Al-Hussein was crowned king.

Jordan occupied the west bank of the river until 1950, when it annexed it to the Hashemite Kingdom. King Abdullah named it the West Bank and ruled over the area from 1950 to 1967.

Our adventure begins

Our first stop was Jacob’s Well, which is in St. Photini Church in Nablus, or Shechem. Jewish, Samaritan, Christian and Muslim traditions all associate Jacob with a well, which lies within the monastery complex of the Greek Orthodox Church. The well is not specifically mentioned in the Hebrew Bible, but Genesis 33:18-20 states that, when Jacob returned to Shechem from Paddan Aram, he camped “before” the city, bought the land on which he pitched his tent and erected an altar. Biblical scholars contend that the plot of land is where the well was constructed.

photo - Jacob’s Well, which is in St. Photini Church in Nablus, or Shechem — Jacob’s Well, which is in St. Photini Church in Nablus, or Shechem. *(photo by Barry Kaplan)*

Today, Jacob’s Well is about 250 feet from the archeological ruins of ancient Shechem, which has a long history in Jewish tradition and was the first capital of the northern kingdom of Israel.

The well has been venerated by Christian pilgrims since the early fourth century CE. In the Greek Orthodox tradition, a Samaritan woman’s story at Jacob’s Well with Jesus was so powerful that many listeners became followers of Jesus, including her five sisters and two sons. The disciples heard of her experience with Jesus and came to baptize her, giving her the name Photini, meaning, “Enlightened One.” Thus, the name of the church in Nablus.

Abuna Ioustinos, a Greek Orthodox priest in Nablus, spearheaded the reconstruction project that saw Jacob’s Well restored and a new church built within the grounds of the Bir Ya’qub monastery, modeled on the designs of the Crusader-era church. Visitors access the well by entering the church and descending the stairs to the crypt.

Joseph’s Tomb is located just north of Jacob’s Well in an Ottoman-era building marked by a white dome. We could go inside the gate but no further. The tomb lies inside Area A of the West Bank, which is officially under Palestinian Authority control and the Israel Defence Forces bars Israeli citizens from entering the area without prior authorization. The site is venerated by Jews, Christians and Muslims, and has often been a flashpoint for violence. Jewish pilgrims are usually only allowed to visit the tomb once a month under heavy armed guard.

There is one synagogue in downtown Nablus, two on Mount Gerizim and two in Holon.

The Samaritans

Arriving on Mount Gerizim, our bus drove around Kiryat Luza, a village on the mountain ridge where Samaritans live. Mount Gerizim forms the southern side of the valley in which Shechem is located. On the northern side is Mount Ebal.

We stopped at the Samaritan Museum, where the grandson of the high priest and another young woman explained their history before the current high priest – the 137th generation – came to talk to us.

In 721 BCE, the Assyrians invaded, destroyed and exiled the population of the Northern Kingdom. Samaritans believe that those who remained are descendants of the original Israelites. However, when the Jews returned from exile in Babylon, they did not accept the Samaritans, so the Samaritans separated and settled near Mount Gerizim, which they believe G-d chose as his only holy place.

Samaritans say they are descendants of the Northern Kingdom’s tribes, while rabbinical sources regard them as descendants of the Assyrian colonizers who converted to Judaism. Either way, their name, Shomronim, comes from the Hebrew word shomrim, “keepers of the law.”

Today, Samaritans number about 800, half living in Kiryat Luza, half in the Neveh Marque neighbourhood of Holon, a suburb of Tel Aviv. All Samaritans are citizens of the state of Israel, and those in Holon serve in the IDF and speak Hebrew as their main language.

Shechem is mentioned in the Book of Genesis after Abraham arrives and offers a sacrifice to G-d at Alon Moreh. Jacob then came, pitched his tent and bought the land here, and Joshua made it a city of refuge. The bones of Joseph were brought here from Egypt for burial.

The three holiest places to Samaritans are where Abraham took Isaac to be sacrificed, where Joshua placed 12 stones when the Israelites entered Canaan and where the Israelites re-erected the Tabernacle. According to the Samaritans, these events all took place on Mount Gerizim.

Samaritans believe in G-d, Moses and the Torah, and base their traditions on the Torah. They speak ancient Hebrew; however, their mother tongue is Arabic. They practise ritual circumcision. They observe dietary laws. They can marry non-Samaritan women who convert, provided they are virgins when they marry. They observe biblical holidays but not post-biblical holidays, such as Purim or Chanukah. They await the Messiah.

Samaritans observe Passover, and I once attended one of their Passover celebrations. They keep alive the tradition of the Passover sacrifice, as described in the Hebrew Bible. Prior to 1967, the Jordanians only allowed them to ascend Mount Gerizim for the Passover celebration. Since the Six Day War in 1967, the Israelis have allowed them free access to the mountain.

Our trip winds up

Our adventure ended in a church in Taybeh for lunch, where we arrived cold and wet. Due to a power outage, caused by the rain, a long grill with burning charcoal was brought out so that we could warm our hands. Taybeh is the last all-Christian community in the West Bank and the home of Taybeh Brewery, one of the few breweries in Palestine.

We returned to Jerusalem around 6 p.m.

Hopefully, another trip to Shechem will take place in the spring, after the rains end.

Sybil Kaplan is a journalist, lecturer, book reviewer and food writer. She created and leads the weekly English-language Shuk Walks in Machane Yehuda, she has compiled and edited nine kosher cookbooks, and is the author of Witness to History: Ten Years as a Woman Journalist in Israel. She also writes stories about kosher restaurants on janglo.net for which her husband, Barry Kaplan photographs.