Fleishigs Magazine Issue 059 - June 2024 by Fleishigs Magazine

USA $6.99 CAN $9.99 / UK £6 SA R90 / ISR 25₪

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Gourmet Dining One Pot Away Unveil the secrets of Italian chefs with our all natural, ready-to-sizzle meals!

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Seize the moment – one extraordinary meal at a time

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THIS IS OUR SAUCI E ST AD EVER NO MATTER IF YOUR FAVORITE SHAVUOS (AND SUMMER) RECIPE INVOLVES GRILLING, CHILLING, BROILING OR BAKING, PREPARE TO DISCOVER WHY MISCEO IS TOPS WHEN IT COMES TO BEING A “SAUCE OF INSPIRATION.” MISCEO CITRUS SALMON BBQ SAUCE/MARINADE

MISCEO FRUIT MARINADE SANGRIA STYLE

WHAT YOU’LL NEED

1⁄2 Cup Misceo 1⁄4 Cup Fresh Lime Juice 2 Tbsp Vegetable Oil 1 Tsp Grated Ginger 6 Spritzes Hot Sauce 1⁄4 Tsp White Pepper 1⁄8 Tsp Dried Dill Weed

WHAT YOU’LL DO

Shake all ingredients together in a covered container until mixed. Let stand for at least an hour so ﬂavors “marry.” Shake well before using. Baste ﬁsh on both sides and allow to marinate for 30 minutes. Baste as desired during baking or barbecuing.

¾ Cup Misceo 6 Cups Fresh Fruits Or Berries (Seasonal Or Specialty) 3 Tbsp Brown Sugar, Packed (Adjust To Taste)

WHAT YOU’LL DO

Cut up fruits and place in bowl. In a separate, smaller bowl, combine Misceo and brown sugar. Mix well then fold into fruit & allow to marinate for about an hour before serving. Yields about 1 ¾ cups per person when served “compote” style.

MISCEO CLASSIC Q SAUCE WHAT YOU’LL NEED

½ Cup + 2 Tbsp Misceo ½ Cup Brewed Coﬀee,(Not Instant) 2⁄3 Cup Ketchup 3 Large Peeled Shallots 3 Cloves Peeled Garlic ½ Cup Dark Brown Sugar 1⁄3 Cup Sweet Chili Sauce 1 Tbsp Tamari ½ Tsp Ground Ginger 2 Tsp Chili Powder 1-2 Tsp Sea Salt

As Seen In

Holiday Gift Guide

AVAILABLE AT

WHAT YOU’LL DO

Place shallots, garlic and 3 Tbsp of ketchup in food processor and blend into a paste. Add that mixture along with the rest of the ingredients into a sauce pan and bring to a boil over medium-high heat. Lower heat & simmer for 45 min or until sauce is reduced by 1⁄3 and is signiﬁcantly thicker. Taste & ﬁne tune with salt & spice as needed. After it cools in the saucepan place in glass jar until ready for use.

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EPISODE ONE: THE FLAVORS OF THE JEWISH GHETTO

Heart.Works

A C U L I N A R Y T O U R O F I TA L I A

Brave a cacophony of flavor in the roman Jewish Ghetto, and top it off with a helpinG of the Ghetto’s storied streetfood alonG the way.

A TUSCANINI ORIGINAL

FILMED IN ITALY

DIRECTOR

Streaming Soon on Kosher.com

RobeRto SeRRini EXECUTIVE PRODUCER eRin Judd assIsTanT PRODUCER Rivka Levi PRODUCTIOn no FRameS HeaRt.WoRkS Rivi bRauneR CHaRLeS HeRzog YoCHeved SCHLeSingeR aRi kaSoWitz FEaTURIng SaRa PavonCeLLo ChEFs gaetaRe aRnone giovanni teRRaCina

CREaTIVE DIRECTIOn

RUN TIME 14:04

ISRAELI BREAKFAST ISRAELI HOTELS AND THE ICONIC BREAKFAST SCENE , PLUS TIPS ON RECREATING THE SPREAD AT HOME

FEAST A DAIRY SHAVUOS FEAST

EDITOR’S LETTER

THIS MONTH’S CONTRIBUTORS

RESTAURANT CHRONICLES New Israeli hot spots

INNOVATION Foods, produce, snacks and games invented in Israel

THE OTHER SIDE OF THE CORK Top wineries to visit in Israel

L’CHAIM Favorite wines from Israel’s top wineries

THE CHEESE Tnuva — an Israeli cheese journey through history

PROFILE Feeding the Frontlines with Ahuva Schwartz

102 HEIMISH Heimish cuisine of B’nei Brak and Geula 106 SOMETHING SWEET Krembo

112

VOLUNTEER TOURISM

116 BACK POCKET The Land of Milk and Honey: Recipes using goat cheese and dates 120 RECIPE INDEX 122 LAST BITE #yesitsontheapp

PANTRY PACKERS

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EDITOR'S LETTER

AS WE APPROACH SHAVUOS, a time deeply rooted in our shared history and faith, let us reflect on the journey that has brought us to this moment. From the arduous trek through the desert to the embrace of the Ten Commandments and the commitment to Torah and mitzvos, our path has been defined by resilience and devotion. The transition from Pesach to Shavuos, marked by the "Counting of the Omer," symbolizes our spiritual progression, signifying the weeks between these pivotal Jewish holidays. With the bestowal of the Torah, we accepted the responsibility of observing the laws of kashrut, a commitment that shapes our culinary traditions to this day. That is in fact how Shavuos became synonymous with the "dairy holiday.” As the Torah was given on Shabbat, prohibiting the slaughtering of cattle or kashering of utensils, the tradition arose to consume dairy on this Jewish holiday. Throughout the ages, our people have endured trials and triumphs, from pogroms to the Holocaust, always anchored by our unwavering dedication to Torah and the longing for the land of Israel. In the midst of current challenges and conflicts, we find ourselves navigating the delicate balance of celebrating amidst uncertainty. This year, as we prepare to commemorate Shavuos and accept the Torah once again, we have chosen to focus our celebration on the vibrant tapestry of Israeli culture and cuisine. Israel, with its rich history and diverse culinary landscape, offers a wealth of inspiration. From the vast array of restaurants, markets and culinary experiences to the innovative food initiatives shaping communities, our dedication to celebrating the essence of Israel is unwavering. Amidst the complexities of planning an issue dedicated to Israel in a time of conflict, our resolve remains steadfast: to honor

Fleishigs JUNE 2024

THE SHAVUOS ISSUE

and cherish everything we adore about the land and its people. Within the pages of this issue, you will find a curated collection of Israel-inspired recipes, each infused with the spirit of tradition and innovation. Accompanying these recipes are captivating historical anecdotes and stories of resilience, highlighting the transformative power of food in our lives and communities. As we prepare to observe Shavuos, we also recognize the dual significance of the holiday as Yom HaBikkurim and Chag HaKatzir, celebrating the harvest of first fruits and the abundance of the land. These themes really strike a chord, connecting back to the agricultural roots of our faith and reminding us of how our spiritual and earthly blessings are all intertwined. The laws of the Torah required farmers to save parts of their land for the less fortunate, requiring them to plant in specific ways, with promises of abundance and blessings for those farmers that came to fruition. It is inspiring to see this spirit continue until today, with farmers in Israel still adhering to these laws and the general population of Israel adhering to the spirit of giving to those in need. In the face of our current adversity, let us remain steadfast in our commitment to Torah and tradition, finding strength in our shared heritage and the promise of a brighter future. May this Shavuos be a time of renewal, celebration and unity, as we continue to uphold the timeless values that have sustained us through the ages. And may this issue and the food within it be a catalyst for unifying, inspiring celebrations of Jewish life.

EDITOR IN CHIEF Shifra Klein CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz COPY EDITOR Chana Z. Weiss ART DIRECTOR Simone Heimstädt MARKETING Mann Sales Co. PHOTOGRAPHER Schneur Menaker TEST KITCHEN CHEF Suchi Mittel CREATIVE WRITER Yudi Lewis TEST KITCHEN SPONSOR Gourmet Glatt DISTRIBUTOR Distribution Express distributionexpress1@gmail.com

www.fleishigs.com Comments & Questions: Hello@fleishigs.com Advertising & Partnerships: Shlomo@fleishigs.com All rights reserved. Reproduction in whole or in part in any form without prior written permission from the publisher is prohibited. Fleishigs Magazine assumes no responsibility for content or kashrut of articles and advertisements in the magazine or for the content of books. Fleishigs Magazine is not responsible for typographical errors.

Bitayavon, Shifra

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T H I S M O N T H 'S C O N T R I B U TO RS :

Chef Isaac Bernstein spent his early days spreading cream cheese on bagels, never wanting anything more than some concert tickets and a really good burger. Not much has changed. Instead of bagels, it's food service consulting, helping chefs and restaurant owners in the kosher world improve operations. Find Isaac on Instagram @chefisaacb.

Gabriel Geller is the Director of PR & Advertising and Manager of Wine Education for Royal Wine Corp. He is also a wine writer, critic and consultant. Reach Gabriel via Instagram @kosherwine_gg, email ggeller@royalwine. com or through his Facebook group, Kosher Wine: Sharing and Experiences.

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Shifra Klein is a food writer, food stylist and the co-founder and editor-in-chief of Fleishigs Magazine, the world’s premier kosher food and lifestyle magazine. Shifra can be reached on Instagram @shifraklein.

Rifki Orzech is a London-born olah who works with nonprofits and loves a good story. From her mirpeset she can see the scenic Jezreel Valley, while a branch of Golda's ice cream is only a five-minute ice cream emergency away.

Zalman Klein is a dedicated student at Yeshiva Lubavitch Tiferes Yisroel in Israel, with a passion for fine cooking and fine dining. Zalman’s culinary talent ranges from developing innovative recipes to cooking for the students at his yeshiva in his spare time. Follow Zalman’s adventures on Instagram @chefzalmanklein.

Ahuva Schwartz made aliyah over a decade ago and has grown her blog and catering business, The Katamon Kitchen, out of her home in Jerusalem. She is known for her “Shabbat To Go” and “Dinner In a Bag” packages, geared towards tourists, new parents, students or anyone who just wants a Shabbos or night off. Since October 7th, Ahuva has been cooking for army bases and military families. The combination of Ahuva’s down-home upbringing and her professional experience is truly displayed in the food and service she delivers. Find her recipes on her blog thekatamonkitchen.blogspot. com and follow her adventures on Instagram @thekatamonkitchen.

Chana Z. Weiss is a mom of four, full-time support and HR manager and freelance food editor in Pomona, New York who loves to cook and entertain. You can find her and her sister Devorah on Instagram @thosesisterswhocook.

Elisheva Taitz works full-time in the corporate healthcare industry and is also a food writer, recipe developer and the editor of Fleishigs Magazine. She lives with her family in Cedarhurst, NY. Find her on Instagram @thatswhatshemade.

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SHABBOS COOKING BASICS

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Menu planning, list making, prepping, and cooking techniques centered around your Shabbos menu.

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New Israeli Hot Spots BY: Z A L M A N K L E I N

Post October 7th, it was hard to imagine anything beyond the immense tragedy that befell Israel and Jews throughout the world. It still is hard to comprehend what took place and what we have been through since as a nation. What is incredible in this dark time, however, is how people have come together and more so how life didn’t stop. There was the iconic viral post of Israelis dancing after the Iranian barrage of missiles that were sent Israel’s way in April that speaks to the spirit of Israel; no matter what, we will dance, we still celebrate life. As life slowly went back to some sort of normal, a few new restaurants opened that celebrate the food and culture of Israel.

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Eser Restaurant by 1868 ➨1868 in Jerusalem offers a unique dining experience that blends modern culinary techniques with traditional Middle Eastern flavors. Located in a historic building dating back to 1868, the restaurant provides an elegant yet authentic Jerusalem-esque ambiance and a menu featuring a curated selection of dishes inspired by the rich cultural tapestry of Jerusalem. We have enjoyed incredible meals there and are consistently blown away by their iconic olive tree bread course; a literal mini olive tree is presented with olives hanging off the branches and small bites artfully placed on the grass below it. A few months back, the owners of 1868 opened Eser, a pescatarian restaurant offering a fine dining take on Israeli cuisine with a focus on fish, pasta and vegetables through a seasonal, fine dining lens. The menu changes seasonally, offering an enjoyable and unique dining experience. They also put a lot of attention to their cocktail menu, which includes a unique cocktail called Cheesy Breakfast; a concoction of vodka, Parmesan syrup, kahlua and espresso. This creative take tells you all you need to know about Eser.

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Surprisingly Al Dente!

No-mushy-no-gooey-flavorful-alt-flour pastas are here! Cook with Heaven & Earth’s delightfully firm brown rice pastas crafted by Italian artisans. The method of shape-forming with bronze dies and slow drying at low temperatures allows the texture to hold up beautifully and absorb sauce nicely. Al dente in just 9-12 minutes!*

“I love the texture, plus how I get the perfect al dente pasta in just minutes!”

GLUTEN FREE

Crafted in Italy *See product packaging for recommended cooking time, as it may vary depending on the variety of pasta, such as penne, elbows, spaghetti, fettuccine, and rotini.

RESTAURANT CHRONICLES

Tipsy Café ➨ The motto of Tipsy Café, which opened a few months ago in Jerusalem, is “Caffeinated Mornings, Tipsy Nights,” emblazoned in neon on their wall. Opened by the son of Bardak Pizza, this new spot celebrates the epitome of a nosh-inspired menu. Waffles (like the cheesy jalapeño waffles drizzled with maple syrup), mozzarella sticks, milkshakes and salads appeal to all tastes, making this spot fun for the entire family.

Mila ➨MILA, located in the newly established G CITY center in Savyon, is an all-day café/bistro that serves breakfast, lunch and dinner. MILA introduces breathtaking ambiance, exquisite cuisine crafted with care using premium ingredients and, most importantly, warm and personal service. Operating daily, MILA serves breakfast and extends its offerings into the late evening, featuring a menu that includes kosher, innovative and seasonal chef cuisine along with a trendy bar. The menu feels like the best French, Italian and Israeli chefs got together to create a delicious, unique food experience. Dishes like corn lasagna (classic bechamel, fresh corn, sage, Parmesan and seasoned roasted corn) and grilled sea bass (charcoal grilled and served with bucatini pasta, fish stock, sage and butter). Even the simple bread course — Roman-style focaccia — is a must order. Delectable, drool worthy desserts include pumpkin profiteroles (pumpkin cremeux, pecan ganache and candied pecans) and chocolate cremeux (layers of crème brûlée, hazelnut, brownies, salted caramel, whipped dark chocolate cremeux and baked black rice). Additionally, a rotating special menu highlights dishes crafted from fresh, seasonal ingredients, providing a delightful culinary experience. 22

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RESTAURANT CHRONICLES

Pitmaster ➨This well-known restaurant recently opened their third location in Be’er Sheva. Pitmaster offers a cycle of chefs and new menus that change seasonally. They are known for dinner and a show — a carnivore show, to be exact — slicing and serving their in-house roasted and smoked meats to the delight of the guests, who are sometimes involved in the show. The restaurant has screens scattered throughout for everyone to watch. The fantastic food is elevated by the one-of-a-kind experience, making it a travel-worthy destination that is fun for a night out with friends and family.

Pastito

Super Hamizrach ➨Experience an extraordinary Asian eatery, where flavors from across Asia converge, highlighting the essence of Far Eastern culinary traditions through meticulously sourced ingredients. It is an unexpected space. Upon entering Super Hamizrach, you are met with what is seemingly a small Asian grocery store. A door in the back opens to a unique three-room restaurant space that is sleek, modern and meticulously designed to provide a dining experience that captivates all your senses. You can’t go wrong with any of the kebabs or bao buns and the selection of raw fish dishes. The toro tuna amps up the trendy crispy rice topped with tuna, but this one is served with yuzu marmalade, avocado cream, beets and a soy citrus sauce. Another must order is the ramen. At Super Hamizrach, everything is taken seriously, going as far as making the noodles from scratch. This simple dish showcases the depth of flavors and food experience at this one-of-a-kind establishment. Complementing the culinary adventure is an exceptional selection of cocktails and wines, featuring imaginative concoctions and a varied wine list. The sign of a real-deal restaurant is a solid dessert menu. Here, all the desserts are winners — you simply can’t go wrong. A real standout, however, is the banana-themed dessert; banana soft serve ice cream served with brûléed bananas and a coconut cookie crumble on top of a coconut milk syrup, which creates a cereal-and-milk experience like no other.

➨This new, inexpensive spot on Ben Yehuda Street is amazing for pasta lovers (everything is around 50 shekels and under). Their unique pasta machine on premises allows customers to view the fresh pasta making in action. It’s also fun to watch them scoop the freshly cooked pasta from a special funnel-type tool designed to perfectly spoon the pasta into cool on-the-go containers. You can order items like the puttanesca and cacio e pepe from the set menu with the shape of your choice, as well as customizations of different pasta shapes (i.e. casarecce, campanelle, rigatoni) and sauces.

Pinoli ➨This Tel Aviv-based gelato spot recently opened their Jerusalem location. They offer an array of expertly crafted gelato and freshly brewed coffee. You can’t go wrong with anything they serve, but the affogato (espresso over vanilla gelato) in particular is out of this world.

Please check all kosher certifications prior to visiting any establishment, as kosher status can change at any time. JUNE 2024 Fleishigs

RESTAURANT CHRONICLES

Menu Inspired by Eser While the menu is seasonal, we created a Shavuos feast inspired by Eser’s winter menu. STARTER

Avocado Apple Salsa with Lox and Seeded Crackers + Roasted Eggplant with Date Salsa MAIN

Family-Style Salmon Meunière served with Creamy Mashed Potatoes and Steamed Baby Bok Choy DESSERT

White Chocolate Lemon Cheesecake Tart

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Family-Style Salmon Meunière Serves: 6-8

Meunière is a classic French sauce made from browned butter, lemon juice and chopped fresh parsley, typically served with flour-dredged sole or salmon. The term meunière refers to the cooking method, which translates to "miller's wife" in French, indicating that the fish was traditionally prepared by millers’ wives. We skipped the flour dredge and broiled the fish at the end of the cooking process to get a crisp exterior. 1 ¼ 1 2 3 3

(3-4 pound) side baby salmon cup (½ stick) butter teaspoon lemon zest tablespoons lemon juice tablespoon minced fresh parsley, divided tablespoons capers, optional, divided Creamy Mashed Potatoes (recipe follows) Steamed Baby Bok Choy (recipe follows)

Creamy Mashed Potatoes

Avocado Apple Salsa

Serves: 6

Yield: 1½ cups

Mashed potatoes are a classic side dish for good reason. When you have the opportunity to make it dairy, you must — it elevates the dish to new heights.

This delicious recipe is a fusion of guacamole and salsa. Serve alongside crackers and some smoked salmon for a perfectly balanced bite.

NOTES: • If you don't have a steamer, you can boil the potatoes instead. Add peeled, cubed potatoes to a pot and cover with cold water. Bring to a boil, then lower heat and simmer until potatoes are tender. Drain and proceed with the recipe. • If you don't have a ricer or food mill, use a hand mixer or potato masher to mash potatoes to your desired consistency before adding butter mixture. 2 ¼ 3 ½ ½

pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes cup (½ stick) unsalted butter cloves garlic cup heavy cream teaspoon fine sea salt Fresh chives, for garnish

1. Heat oven to 375°F. Place salmon, skinside down, onto a foil-lined (or parchmentlined) baking sheet.

1. Add potatoes to a large steamer basket over a large pot of boiling water. Cover and steam until very tender, 25-30 minutes.

2. For the sauce, melt butter in a saucepan over medium heat, then add lemon zest and lemon juice. Cook until warmed and slightly reduced, 1-2 minutes.

2. When potatoes are nearly fork tender, melt butter in a small saucepan over medium heat. Add garlic and cook until fragrant, 2-3 minutes. Add heavy cream and sea salt; stir until just heated through, then remove from heat.

3. Remove saucepan from heat and stir in 2 tablespoons parsley and 2 tablespoons capers. Drizzle sauce over salmon and cook for 15-20 minutes. Baste salmon with juices and turn the oven to broil. Broil for 2-3 minutes. 4. Garnish with remaining parsley and capers. Serve with steamed baby bok choy and mashed potatoes. Drizzle salmon with any remaining pan butter sauce.

Steamed Baby Bok Choy

3. Press hot potatoes through a ricer or food mill into a large bowl. Pour butter mixture over mashed potatoes and stir until well combined. Garnish with minced fresh chives.

2 1 1 ¼ ¼ 1

ripe avocados, mashed small Granny Smith apple, finely diced jalapeño, finely diced cup minced fresh cilantro cup minced shallot Juice of 1-2 lemons teaspoon honey Kosher salt, to taste

Mix mashed avocado with apples, jalapeños, cilantro, shallots, lemon juice and honey. Season with salt, to taste.

Seeded Crackers Yield: 24-30 crackers

⅓ 2 3 ⅓ ½ ¼ ¼ 1 2 1

cup whole flax seeds tablespoons flax meal tablespoons chia seeds cup raw sunflower seeds cup raw pumpkin seeds cup hemp seeds cup sesame seeds teaspoon sea salt tablespoons nutritional yeast, optional cup water

1. Preheat oven to 350°F. Line a sheet pan with parchment paper; set aside. 2. Mix all ingredients and set aside for 10 minutes until chia seeds are slightly thickened. Spread mixture in an even layer on the prepared baking sheet, about ¼-⅛ inch in thickness. Bake for 25-30 minutes. 3. Slice into squares, then flip. Continue cooking for another 15-20 minutes, until golden and crisp. Let cool completely. Store in an airtight container for up to 10 days.

Serves: 4

Add 1 inch of water to a pot over high heat and fit with a steamer basket. Trim tough ends of 1 pound baby bok choy and halve lengthwise. Rinse with water to remove any dirt, loosening leaves as well as you can while still keeping them intact. Cover and lower heat to a simmer. Steam for 5 minutes, until stems are crisp and leaves are tender.

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Roasted Eggplant with Date Salsa and Yogurt Tahini Serves: 8

FOR THE ROASTED EGGPLANT: 2 globe eggplants Olive oil 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper FOR THE YOGURT TAHINI: ½ cup plain Greek yogurt 2 tablespoons tahini Pinch of kosher salt FOR THE DATE SALSA: ½ cup chopped Medjool dates ¼ cup chopped fresh parsley 1 tablespoon fresh lemon juice 1 clove garlic, minced, optional 1 tablespoon honey, optional FOR GARNISH: Silan (pure date syrup) Extra-virgin olive oil Fresh parsley and/or dill Flaky salt 1. Preheat oven to 400°F. For the roasted eggplant, pierce eggplants several times with a fork to allow steam to escape while roasting. Rub eggplants with olive oil and season with salt and pepper. Arrange on a parchment-lined baking sheet and roast for 40-50 minutes, until charred and tender. 2. For the yogurt tahini, mix yogurt and tahini until smooth. Season with salt, to taste. 3. For the date salsa, mix dates, parsley, lemon juice, garlic and honey (if desired). 4. Once eggplants are cool enough to handle, slice them lengthwise, not cutting all the way through. Open the eggplants and arrange on a large serving platter. Use a fork to slightly loosen the eggplant flesh from the skin. 5. Drizzle eggplant with yogurt tahini, silan and extra-virgin olive oil. Top with date salsa. Garnish with fresh parsley and/or dill and a sprinkle of flaky salt.

JUNE 2024 Fleishigs

RESTAURANT CHRONICLES

White Chocolate Lemon Cheesecake Tart Serves: 8

For a crust shortcut, use one of our store bought favorites — Tnuva (Ma’adanot) sweet dough. Defrost it and press into a tart pan. Parbake in a 350°F oven for 10 minutes. FOR THE CRUST: 1½ cups old-fashioned oats ¾ cup all-purpose flour ⅓ cup brown sugar 1 teaspoon cinnamon 1 teaspoon kosher salt ½ cup (1 stick) unsalted butter, softened to room temperature FOR THE WHITE CHEESECAKE FILLING: 1 (8-ounce block) cream cheese, softened to room temperature 1 teaspoon pure vanilla extract 8 ounces white chocolate, melted and cooled to room temperature Zest of 1 lemon 1 tablespoon fresh lemon juice 1 egg, at room temperature ¼ cup heavy whipping cream FOR GARNISH: Whipped cream Lemon zest White chocolate shavings 1. For the crust, preheat oven to 350°F. Add oats, flour, brown sugar, cinnamon and salt to a food processor fitted with the S-blade attachment and pulse until fine crumbs form. Add melted butter and pulse until incorporated. Press crumbs into the bottom and up the sides of a tart pan. Bake for 10 minutes. Remove and press down the sides and bottom with a measuring cup and continue baking for another 5 minutes; set aside to cool. 2. For the cheesecake filling, lower oven temperature to 325°F. Add cream cheese and vanilla to the bowl of a stand mixer fitted with the paddle attachment and beat to combine. Beat in melted white chocolate, lemon zest and lemon juice. Add egg, then, with the motor running, stream in the heavy whipping cream and beat until just incorporated. 3. Pour batter into the cooled crust and bake for 25-30 minutes, until the center is set (you can place it on a baking sheet in case of spills). Let cool completely. 4. Garnish with dollops of whipped cream, lemon zest and white chocolate shavings.

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RESTAURANT CHRONICLES

JUNE 2024 Fleishigs

Fine Dining Recommendations From a Local R EC I P E S BY: F L E I S H I GS T E ST K I TC H E N

➨ Running Fleishigs Magazine has been an incredible journey thus far, particularly in the connections we've made along the way. One standout experience was meeting Miki Broide, an Israeli diamond dealer with a remarkable passion for food. Our virtual interactions eventually led us to his home, where we found ourselves among a gathering of local Israeli food enthusiasts. What ensued was an unforgettable feast, featuring course after course of the finest fish and produce that Israel has to offer, all prepared by Miki himself. Surrounded by wonderful friends in a warm and welcoming environment, it was truly a culinary experience of a lifetime. When planning this issue, we turned to Miki to curate a list of his top fine dining restaurant recommendations. With his discerning palate and deep appreciation for culinary excellence, we knew we could trust his judgment implicitly.

Rooftop Mamilla ➨ Perched atop the luxurious Mamilla Hotel, Rooftop offers a culinary journey that marries breathtaking views of Jerusalem's Old City with exquisite flavors themed around contemporary Mediterranean cuisine. Led by renowned Chef Tomer Tal, the menu showcases a tantalizing array of dishes crafted with the freshest local ingredients, reflecting both tradition and innovation. Even the classic beef tartare was memorable; served with warm bone marrow, pickled mushrooms, mustard, quail egg and toast points, it showcased the high level of food served at this spot. While the views are breathtaking any time of day, there is nothing like sitting on a rooftop on a clear night to really enjoy the panoramic vistas and take in the essence of Jerusalem.

02 at Inbal Jerusalem Hotel

The Inbal Hotel's on-site restaurant, 02

Fleishigs JUNE 2024

➨ 02 showcases the epitome of modern Israeli cuisine, with the flavors of Israel in a modern setting. Meat cigars, hummus masabacha and kebabs are given a modern flair and presentation. Located in the iconic Inbal hotel in the center of Jerusalem, you can enjoy a meal and lounge in the outdoor space or indoor lobby for an after dinner chill.

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Darya at Hilton Tel Aviv

Herbert Samuel at The Ritz-Carlton Herzliya ➨ Another seaside restaurant experience can be found at the Herbet Samuel, located inside the stunning and elegant Ritz Carlton Herzliya. The menu, curated by acclaimed Chef Yonatan Roshfeld, showcases a harmonious fusion of contemporary Mediterranean cuisine with innovative twists. From delectable seafood creations to succulent meats and vibrant vegetarian options, every bite at Herbert Samuel is a journey of flavor and refinement. The impeccable service and extensive wine selection further elevate the dining experience, making it the perfect destination for special occasions or indulgent evenings. Herbert Samuel at The Ritz-Carlton Herzliya truly sets the standard for culinary excellence in Israel's vibrant culinary scene.

Manara at Sheraton Grand Tel Aviv

➨ Darya, headed by Chef Hilel Tavakuli, offers an upscale dining experience with a focus on modern Silk Road cuisine, themed around a fusion of Asian and Mediterranean food in a fine dining environment. With its elegant ambiance and stunning views of the Mediterranean Sea, Darya provides a sophisticated setting for guests to enjoy a memorable meal. Some highlights include grilled tongue polenta, machi sashimi, smoked lamb spare ribs served with grilled sticky rice cakes and smoked paprika dorado fish with corn cream and black garlic. Even more amazing than the menu is the view of the Tel Aviv marina.

➨ Manara has a spectacular view of Tel Aviv’s beaches, completing the Levantine experience that characterizes the restaurant. The menu is seasonal and includes carefully selected fresh, local ingredients, fresh fish from the Mediterranean, organic vegetables, homemade pastas, a variety of oven-baked breads, quality cheeses and desserts made daily in front of diners. Beyond the menu, the space displays modern Israeli art. Chef Yuval Fakler brings a diverse culinary background blending American, Italian and Israeli influences. Trained at the Culinary Institute of America and seasoned at Michelin-starred venues like Gordon Ramsay’s Maze, Fakler's style harmonizes traditional techniques with innovative flair. His dishes, like charred broccoli with Caesar dressing and fresh pasta with artichokes, showcase his mastery in fusing flavors from his international journey, delivering a unique culinary experience that reflects his nomadic culinary roots.

Sphera ➨ Located in Rehovot, Sphera is likely one of the most stunning restaurants in Israel. The menu is reminiscent of a fine dining New Yorkstyle kosher steakhouse with an Israeli flair. The raw fish dishes in the cold appetizer section of the menu are a must order. From the sashimi served with olive oil, yuzu, tomato seeds, purple onion, chili, chopped chives and lemon sorbet to the tuna tartare served with gherkins, aioli, harissa and potato chips, they are all fresh, seasonal and unique. Like a good fine dining establishment, you will find entrées like lamb chops and an array of steaks, from entrecôte to filet, but served with unique sides that elevate the dish and offer something new and exciting. The lamb chops, for example, are served with forbidden rice, a pea purée and demiglace, pomegranates and fried kale, while the entrecôte is aged for 40 days and served with “butter” potato cream, wine sauce, beets and roasted onions. You can even order a bone marrow supplement for any entrée for 44 shekel. Among the array of dessert offerings is a deconstructed lemon dessert, which is a thing of beauty; served with pistachio crunch, lemon cream, streusel, meringue leaves and a passion fruit sorbet, it’s visually stunning and offers a balance of bright and sweet flavors that perfectly reflects the stunning environment Sphera has created through and through.

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RESTAURANT CHRONICLES

Pescado Pescado, located near Ashdod's port in its coastal area, offers a pleasant surprise for kosher diners looking to experience a restaurant firmly focused on fish. With a focus on freshness, they source their seafood daily directly from the sea. The array of fish dishes served and the inventiveness in which they are served makes Pescado one of the best kosher seafood restaurants in the world. Highlights include hot sashimi (fresh raw slices of salmon are served with soy, boiling hot sesame oil, raw tahini and green onion), cold sashimi (fresh raw fish, avocado leaf, California salad, green hot sauce) and the catch of the day. The fried fish cheek served chicken wing-style is an excellent dish as well. Among the main dishes, the whole sea bass stands out for its succulence and flavor, while the salmon with cherry tomato cream is equally delectable. Accompanying sides, such as the addictive baked potato, further enhance the meal. Overall, Pescado offers a memorable culinary experience, highly recommended for seafood aficionados and those seeking a taste of the Mediterranean.

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RESTAURANT CHRONICLES

Olive Oil Poached Snapper Serves: 8

Serve this dish hot, accompanied by crusty bread or challah and your favorite side dishes. 1 ⅓ 2 1 4 1 1 2-3 12 1½ ½

cup olive oil cup white wine vinegar whole pods star anise tablespoon black peppercorns cloves garlic, minced cup cherry tomatoes, halved cup thinly sliced carrots jalapeños or red chilies, thinly sliced (2-ounce) red snapper fillets teaspoons kosher salt teaspoon freshly ground black pepper Fresh parsley and/or cilantro, for garnish

1. Heat olive oil, vinegar, star anise, black peppercorns and garlic in a large skillet over medium heat, until it just begins to simmer. 2. Add tomatoes, carrots and jalapeños. Cover slightly and cook for 5 minutes; vegetables won’t be fully cooked at this point. 3. Season fish with salt and pepper, then add to the skillet, ensuring it’s fully submerged in the poaching liquid. If needed, add more olive oil to cover the fish completely. 4. Lower heat and poach fish, covered, for 5-7 minutes, until just cooked through and flakes easily with a fork. Be careful not to overcook the fish. 5. Once fish is cooked, carefully transfer to a serving platter. 6. Spoon some of the poaching liquid and cooked vegetables over the fish. Season with salt and pepper, to taste. Garnish with fresh herbs.

LEFTOVER REMIX: The leftover poaching liquid from the snapper can be repurposed in various ways to add flavor to other dishes. Here are some suggestions: • Salad Vinaigrette: Mix the poaching liquid with a bit of extra-virgin olive oil and some lemon juice to create a flavorful vinaigrette. It adds a unique twist to your salads, especially those featuring seafood (think tuna salad) or grilled vegetables. • Flavor Base for Soups or Stews: Use the poaching liquid as a base for seafood soups or stews. Its aromatic flavors will enhance the overall taste of any dish. Just add additional broth or water as needed and adjust the seasonings to your taste. • Cooking Liquid for Rice or Grains: Substitute water or broth with the poaching liquid when cooking rice, quinoa or other grains to add depth of flavor. • Pasta Sauce: Reduce the poaching liquid until it thickens slightly, then toss it with cooked pasta for a simple yet flavorful sauce. Add some fresh herbs, grated Parmesan cheese or a splash of heavy cream to enhance the flavor further. • Flavor Booster for Vegetables: Use the poaching liquid to steam or sauté vegetables for added flavor. It works particularly well with green beans, asparagus or broccoli. • Freeze for Later Use: If you don't have an immediate use for the poaching liquid, freeze it in ice cube trays. Once frozen, transfer the cubes to a freezer bag for easy portioning. You can then thaw and use them whenever you need a burst of flavor in your cooking.

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RESTAURANT CHRONICLES

California-Style Sashimi Serves: 6

This recipe is inspired by Pescado’s fresh sashimi. The only way to make this dish is to source the highest quality fish possible. You can also make this recipe with seared tuna, if you don’t want to go the raw fish route. Don’t skip the avocado; its creamy texture complements the fresh fish beautifully.

NOTES: • To easily slice the fish, freeze for 10-15 minutes, just until slightly firm, then slice using a very sharp knife. Cutco’s salmon knife is highly recommended. Even better if your fishmonger will thinly slice it for you, sashimi-style! • You can use one type of fish or a combination of different types, depending on your preference. • Feel free to customize the dish with additional ingredients or toppings, such as sesame seeds, sliced carrots or cabbage and tobiko (flying fish roe). 1½-2 pounds sushi-grade tuna, salmon or yellowtail, thinly sliced 2 ripe avocados, thinly sliced 1 Persian cucumber, peeled and finely diced ⅓ cup finely diced daikon radish ¼ cup diced red onions ¼ cup thinly sliced scallions 1 tablespoon fresh lemon juice 1 teaspoon honey Extra-virgin olive oil, for drizzling Green hot sauce, optional, for serving Soy sauce, for serving Pickled ginger and wasabi, optional, for serving 1. Arrange thinly sliced fish on a serving platter. Place a slice of avocado on top of each slice of fish. 2. Toss cucumbers, radish, red onions, scallions, lemon juice and honey. Serve the salad on the platter alongside the avocadotopped sashimi. 3. Drizzle with olive oil and hot sauce (if desired) for a spicy kick. Serve immediately, with soy sauce, pickled ginger and wasabi.

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Create Everlasting Memories at the Altair this Spring.

It’s the ultimate spring vacation getaway. Lounge in the sun, relax by the bay, and make new memories together. Enjoy spacious suites, panoramic bay views, and gourmet dining at Ovo. Unwind at our rooftop pool with kosher cabana service and separate swimming hours. Benefit from complimentary access to our private beach club, bikes, scooters, and water sports. Daily minyanim and shabbos meals available, making The Altair your ideal home away from home. Our Amenities

On-site Shul Daily Minyanim Free Shuttle Service Kosher Buffet Breakfast Shabbos Elevator

Manual Shabbos Keys In Room Hot Plate & Urn Shabbos Lamps Suites, Attached Rooms, and Bright Studios

24-hour Waterfront Gym Complimentary Bikes, Scooters, Kayaks and Paddleboards

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RESTAURANT CHRONICLES

RESTAURANT STARTED BY AN OLEH

Mojo’s: A Review BY: H I L L E L F U L D

In my work in tech and marketing, I often find myself visiting various towns and cities throughout Israel. One afternoon in Jerusalem after a work meeting, I decided to stop by Mojo’s, a new restaurant from the previous owner of the famous Crave restaurant located on the outskirts of the shuk. I was blown away by how good the food was. If you're seeking an exceptional dining experience in the heart of Jerusalem, look no further than Mojo’s. Mojo’s, an upscale restaurant with a modern twist, is what happens when a bistro meets a pizzeria. This family-owned and operated eatery is located in downtown Jerusalem in the up-and-coming gastronomic center of Shlomtzion Street. Whether you are looking for a place to celebrate with your family, a bar with a classic collection of cocktails or your new go-to spot for date night – Mojo's is the place to go. The wagyu sliders, lamb riblets, chipotle chicken pizza and truffle pizza are standout dishes, earning perfect scores in my book. Mojo’s has gained a mastery of creating non-dairy alternatives to butter and cheese that taste like the real thing, creating a unique kosher dining experience. The garlic “butter” “Parmesan” wings truly showcase owner Tzvi Maller’s skills and steal the show, delivering an unparalleled wing experience. The wings are crispy on the outside and juicy on the inside, but I found that the seasoning and dipping sauce added a completely new savory flavor profile not common in many kosher restaurants. Whether you're local to Jerusalem or just visiting, don't miss the opportunity to indulge in Mojo’s culinary delights. It's a dining experience that promises satisfaction and leaves a lasting impression.

Tzvi Maller and family 36

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RESTAURANT CHRONICLES

HILLEL FULD Hillel Fuld is a renowned technology evangelist, entrepreneur and influencer with a deep-rooted passion for innovation and digital marketing. With a diverse background spanning startups and established tech companies, Hillel has leveraged his expertise to drive growth and mentor aspiring entrepreneurs. He is celebrated for his ability to communicate complex ideas effectively through his writing, speaking engagements and social media presence, making him a highly sought-after thought leader in the tech community. Beyond his professional pursuits, Hillel is dedicated to speaking up about antisemitism and Israel’s right to exist because it’s personal for him. Hillel’s older brother Ari was stabbed in the back and killed by a terrorist in September 2018 at the Gush Etzion Junction. Despite sustaining a severe injury, where a main artery was severed, the 45-year-old pursued his attacker and successfully neutralized the threat before further harm could be inflicted. Ari, a prominent figure in the community, was widely admired and cherished as a proIsrael activist, rabbi, educator, karate instructor, devoted husband and father of four residing in Efrat. In the wake of his tragic passing, he was posthumously honored with the title "The Lion of Zion," a testament to his courage and unwavering commitment to his beliefs.

ABOUT TZVI: Tzvi Maller was born and raised in Los Angeles, where his love and passion for the food industry was born. From the age of 16, Tzvi worked in the restaurant business in both the front and back of the house, mastering the art of customer service as well as learning how to serve food that keeps people coming back for more. In the year 2000, Tzvi opened his first restaurant, Sushi Metsuyan, in Teaneck, NJ and from there, continued to open multiple restaurants, including The Pasta Factory and Nobo Wine & Grill. In 2011, Tzvi fulfilled another lifelong dream and made aliyah with his family. A few years later, Tzvi opened his first restaurant in Shuk Mahane Yehuda – Crave. His latest project, Mojo’s, located in downtown Jerusalem, is a family-run joint that serves meat pizzas, delectable small plates, finely crafted cocktails and wine. JUNE 2024 Fleishigs

ISRAELI BREAKFAST

BRINGING THE ICONIC I S R A E L I B R E A K FAST H O M E :

A Breakfastfor-Dinner Party Guide BY: S H I F R A K L E I N

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ISRAELI BREAKFAST

The Israeli breakfast experience is more than just a meal; it's a culinary journey that blends flavors from the Mediterranean, Middle Eastern and European cuisines. From freshly baked bread to creamy spreads and vibrant salads, each element contributes to a harmonious symphony of taste and texture. Recreating this iconic experience at home for a dinner party or Shavuos feast is not only a delightful endeavor but also an opportunity to share the richness of Israeli culture with your guests. Follow this guide to curate an authentic Israeli breakfast feast that will transport your guests to the bustling cafes of Tel Aviv or the quaint streets of Jerusalem. With careful attention to detail and a focus on quality ingredients, you can create a memorable dining experience that celebrates the flavors and traditions of Israeli cuisine. JUNE 2024 Fleishigs

ISRAELI BREAKFAST

Setting the Scene:

• Create an inviting ambiance by adorning your dining space with vibrant colors reminiscent of Israeli markets.

• Consider decorating the table with elements like fresh flowers, colorful linens and artisanal ceramics for an authentic touch.

•

The Spread:

Start with a selection of freshly baked bread, including challah, pita and whole-grain varieties, served warm in a breadbasket.

•

Offer a variety of spreads such as tahini, labneh (strained yogurt) or quark, hummus and babaganoush in small bowls for guests to enjoy with the bread.

Salads Galore:

• Prepare a selection of colorful salads, such

as Israeli salad, tabbouleh and roasted beets with goat cheese. Check the Fleishigs app for more salad inspiration.

•

Serve the salads in individual bowls or arrange them on a large platter for guests to share.

• Include a platter of assorted olives, pickles and sliced vegetables like cucumbers, tomatoes and bell peppers for added freshness and crunch.

Protein Power:

•

Offer a variety of protein options such as smoked salmon, grilled halloumi cheese and hard-boiled eggs.

Flipping the Script Wake Up Your Taste Buds with Breakfastinspired Delights

•

For a heartier option, consider serving shakshuka, a traditional dish of poached eggs in a spicy tomato and pepper sauce, accompanied by crusty bread for dipping.

Sweet Endings:

• Conclude the meal with a selection of

sweet treats, including halva (a dense, sweet confection made from sesame paste), rugelach (flaky pastries filled with jam or chocolate) and a platter of fresh fruit.

• Serve traditional Israeli beverages like freshly squeezed orange juice, Turkish coffee or mint tea to complement the desserts.

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ISRAELI BREAKFAST

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ISRAELI BREAKFAST

Sicilian Shakshuka Serves: 6

Shakshuka is as traditional Israeli as they come, yet Italians have their own version called “eggs in purgatory.” We recently noticed it in some cafés and restaurants in Israel under the name Sicilian shakshuka. We enjoyed the added spice from the jalapeños, tang from the cheese and freshness from the basil. To make this dish familystyle, we cooked it in an oven-to-table baking dish. ¼ 1 3 3 ¼ 1 2 3 1 6-8 1 ½ ¼ 1

Turn Up the Heat

cup extra-virgin olive oil small red onion, chopped jalapeños, optional, sliced cloves garlic, thinly sliced Pinch of chili flakes cup pitted green olives tablespoon capers, drained and rinsed teaspoons fresh oregano leaves, chopped cups marinara sauce ball mozzarella, torn eggs teaspoon kosher salt teaspoon freshly ground black pepper cup grated Parmesan cheese, for serving bunch fresh basil leaves, torn, for garnish Garlic Pita (recipe follows), for serving

1. Preheat oven to 450°F. Heat oil in a skillet over medium-high heat. Add onions, jalapeños (if desired) and garlic; sauté until softened and translucent, 5-7 minutes. Season with chili flakes. Add olives, capers and oregano; sauté for another minute. 2. Add marinara sauce and bring to a simmer. Transfer sauce to a 9-inch baking dish and top with pieces of torn mozzarella. 3. Working with one egg at a time, carefully crack the eggs into a small dish, then pour into the sauce, spacing them evenly to ensure they don't touch each other. Season egg yolks with salt and pepper. 4. Bake for 3-4 minutes, until egg whites have set but yolks are still runny. Before serving, sprinkle with Parmesan and garnish with basil. Serve with garlic pita.

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ISRAELI BREAKFAST

Garlic Pita Serves: 8

Make this garlic bread using Israel’s favorite bread — pita — and watch it disappear before your eyes!

Preheat oven to 400°F. Mix 1 cup (2 sticks) softened unsalted butter, ½ cup finely chopped fresh herbs, ¼ cup grated Parmesan cheese, 1 tablespoon minced garlic, 1 teaspoon garlic salt, ½ teaspoon freshly ground black pepper and ¼ teaspoon smoked paprika until well incorporated. Arrange 8 pitas on a baking sheet. Brush with garlic butter and toast for 3-5 minutes.

Creamy Egg Bake Serves: 4

One of the most memorable breakfast dishes we’ve had was the creamy egg bake at the breakfast buffet at the Carlton Hotel in Tel Aviv. It elevated simple eggs into a rich, savory custard. This is a great dish to serve warm or room temperature in mini ramekins as a plated appetizer with warm bread. Feel free to add roasted vegetables to jazz it up even further. 6 1 ½ 1 ½ 2

eggs cup heavy cream cup grated cheese (such as cheddar, Gruyere, or Parmesan) teaspoon kosher salt teaspoon freshly ground black pepper tablespoons unsalted butter, cubed Chopped fresh herbs, optional, for garnish

1. Preheat oven to 375°F. Grease a baking dish with butter or cooking spray. 2. Whisk eggs in a mixing bowl until well combined. 3. Heat heavy cream in a saucepan over medium heat until warm but not boiling. Slowly pour the warm cream into the beaten eggs while whisking continuously to prevent the eggs from scrambling. 4. Stir in half of the grated cheese and season with salt and pepper. Pour mixture into the prepared greased baking dish and sprinkle remaining cheese evenly over the top. Scatter cubed butter on top of the cheese. 5. Cook for about 25 minutes, until eggs are set and the top is golden brown. Garnish with herbs (if desired) before serving.

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INNOVATION

The

Land of BY: S H I F R A K L E I N

Inge 46

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INNOVATION

rom technological breakthroughs to culinary creativity, Israel is a hub of innovation in various fields. In the realm of technology, Israel has earned the nickname "Startup Nation" due to its remarkable concentration of startups and technological advancements. It boasts a thriving ecosystem for entrepreneurship and innovation, with a high density of tech companies, research institutions and venture capital investment. Beyond technology, Israel's innovation extends to areas such as agriculture, healthcare and sustainability. In agriculture, Israel has pioneered innovative techniques such as drip irrigation and desert agriculture, allowing crops to thrive in arid conditions and positioning Israel as a leading exporter of fresh produce and agricultural technologies. In healthcare, Israeli researchers and companies have made significant contributions to medical technology, pharmaceuticals and biotechnology, developing breakthrough treatments and medical devices that improve lives globally. In the culinary sphere, Israel's diverse cultural influences and culinary traditions have sparked a wave of innovation and creativity. Chefs and food entrepreneurs draw inspiration from the country's rich culinary heritage, blending traditional flavors with modern techniques and global influences to create innovative dishes and food products. From hotel breakfasts and market street food to hotel fine dining experiences, Israel’s cuisine reflects a dynamic and multicultural society.

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INNOVATION

A Taste of Israel:

Exploring the Culinary Treasures of the Shivat Haminim & Beyond SHIVAT HAMINIM The term Shivat Haminim refers to Israel’s Seven Species, a group of agricultural products traditionally considered significant in Jewish culture and religious observance. These seven species are mentioned in the Torah as being abundant in the land of Israel. The Kabbalists explain that there is a much deeper significance to these fruits. Each corresponds to one of the seven sefirot (Divine emotive attributes). They include: • WHEAT: Chesed—Kindness • BARLEY: Gevurah—Severity • GRAPES: Tiferet—Harmony • FIGS: Netzach—Perseverance • POMEGRANATES: Hod— Humility • OLIVES: Yesod—Foundation • DATES: Malchut—Royalty

Each of these species holds symbolic and cultural significance within Judaism and is often incorporated into rituals, holidays and culinary traditions. Pomegranates, for example, are associated with fertility, abundance and righteousness in Jewish folklore and are commonly consumed during Rosh Hashana, the Jewish New Year, as a symbol of prosperity and good deeds for the upcoming year.

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MODERN PRODUCE ADVANCEMENTS The following is a handful of some of the agricultural advancements made in Israel. Cherry tomatoes are emblematic of Israel's agricultural innovation and culinary tradition. Renowned for varieties like the "Tomaccio" tomato, Israel excels in cherry tomato cultivation thanks to pioneering techniques like drip irrigation and hydroponics. These tomatoes are not only delicious but also economically viable, thriving even in challenging environments. In Israeli cuisine, cherry tomatoes, prized for their vibrant color and sweet flavor, are featured prominently in salads and sauces. Overall, cherry tomatoes reflect Israel's commitment to agricultural excellence and culinary creativity. Gaia melon, also known as the Galia melon, has a special connection to Israel's agricultural landscape. This sweet and aromatic melon variety was developed in Israel in the 1970s through innovative breeding techniques. It’s a hybrid melon, created by crossing cantaloupe and honeydew melon, resulting in a unique flavor profile and vibrant green flesh. Pomegranates have been around for centuries, but researchers in Israel have also developed new varieties with enhanced qualities, such as the Wonderful variety. Jaffa oranges have been cultivated in Israel for over a century and are exported worldwide. After the establishment of the State of Israel in 1948, the citrus industry, including

Jaffa oranges, played a crucial role in the country's economy. Citrus exports provided a significant source of income, helping to boost Israel's agricultural sector and contribute to its economic development. Israeli salad cucumbers, also known as Beit Alpha cucumbers, are a type of small, sweet cucumber that is popular in Israel and beyond. They are known for their crisp texture and mild flavor, making them a staple in salads and snacks. Shani plums were developed by researchers at the Volcani Institute, an agricultural research organization in Israel. These plums are the result of selective breeding aimed at creating a plum variety with exceptional taste, sweetness and firmness.

OTHER UNIQUE PRODUCE OF ISRAEL Sabra, also known as prickly pear, is a cactus fruit native to the Mediterranean region, including Israel. It has a sweet and tangy flavor and is often used in jams, desserts and beverages. Israeli loquats are a delicious and nutritious fruit that grows abundantly in various regions of Israel. Loquats belong to the Eriobotrya japonica species and are characterized by their small round or pearshaped appearance, with smooth, orange-yellow skin when ripe.

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INNOVATION

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INNOVATION

Melon Magic

Gaia Melon Salad with Blue Cheese Serves: 6-8

In issue #49 of the magazine, we featured a charcuterie-wrapped melon recipe (find the recipe on the Fleishigs app), a take on a classic non-kosher Spanish dish. This opened our palates to the concept of a sweet, juicy melon paired with something salty and funky, which inspired this flavor concept. After reading about Israel’s famed gaia melon, I wanted to create something special and memorable with it to serve this Shavuos. The combination of the sweet melon, salty cheese, rich pine nuts and fresh mint is wonderful.

NOTE: If blue cheese is too adventurous for you, try using good quality crumbled or shaved Parmesan or another aged, salty cheese. 1 ¼-½ 2 2

Gaia melon, ripe and chilled cup blue cheese (such as roquefort or gorgonzola) tablespoons honey tablespoons toasted pine nuts Fresh mint leaves, for garnish

1. Cut melon in half and discard seeds. Peel and cut melon into chunks and arrange on a serving platter. 2. Scatter blue cheese around the melon, drizzle with honey and sprinkle with pine nuts and mint.

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Authentic Cyprus

Halloumi Cheese Grill up some Shavuot joy with Natural & Kosher Halloumi cheese.

A flavorful celebration!

www.naturalandkosher.com Anderson International Foods, Inc. Jersey City, NJ 07305

INNOVATION

FUN AND GAMES Israel has contributed to the world of board games with several innovative titles. These games showcase the creativity and ingenuity of Israeli game designers, incorporating elements of strategy, mathematics and culture. Here are a few examples: RUMMIKUB: Developed in the 1940s by Ephraim Hertzano, Rummikub is a tilebased game that combines elements of rummy and mahjong. It has gained international popularity and is played by millions worldwide.

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MASTERMIND: Originally called "Bulls and Cows," Mastermind was rebranded and popularized by Israeli inventor Mordecai Meirowitz in the 1970s. It's a codebreaking game where one player sets a secret code and the other player tries to guess it using logic and deduction.

TAKI: Taki is a popular card game that originated in Israel. It was invented by Haim Shafir, an Israeli game designer, in the early 1980s. Taki is a fast-paced shedding-type card game similar to Uno, where players aim to be the first to get rid of all their cards.

GUESS WHO: This popular children’s game was developed by Israeli game inventors Ora and Theo Coster, the founders of Theora Design. It was first released in Dutch in 1979 under the name Wie is Het?

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INNOVATION

SNACK TIME BAMBA is popular not only in Israel but also in several other countries. It's known for being a favorite snack for toddlers and young children due to its soft texture and peanut flavor. Additionally, it's often cited as a potential factor in the low rates of peanut allergies in Israel, known as the "Israeli Bamba effect," though the exact reasons for this are still unclear.

Another fun flavor in the Bamba family of snacks is the strawberry version that has a crispy, sweet strawberrylike exterior. We love to create a peanut butter and jelly Bamba snack mix using classic Bamba, strawberry Bamba, freshly popped popcorn and a pinch of sea salt. It’s always a hit!

Other iconic snacks include OSEM BISSLI, ELITE MEKUPELET (flaky milk chocolate bars) and KREMBO (see more on page 113). Non-alcoholic MALT BEER is super popular as well and available under various brands.

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FEAST

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FEAST

ELEMENTS

Feast of a

THE SALADS THE PASTAS THE BUTTER THE FISH THE CHEESECAKE

Putting together a menu can be quite challenging. Taking into account guests’ diverse tastes and dietary restrictions while coordinating multiple courses that complement each other all while managing your time is a lot to balance. All these factors make it a challenge to even provide menu suggestions, since everyone has various factors to consider, so there truly isn’t a one-size-fits-all approach. What we can offer, however, is a strategy that relies on the sum of its parts. There are courses, so when it comes to Shavuos menu planning, a new salad, fish, pasta and cheesecake for dessert are key. The following section is dedicated to just that — inspired new takes on these categories, all inspired by our love of Israeli cuisine.

BY: S H I F R A K L E I N P H OTO G R A P H Y BY: SC H N E U R M E N A K E R

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FEAST

E C

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Grilled Haloumi Salad with Berry Tahini Dressing Serves: 8

Haloumi is a salty cheese popular in the Mediterranean. Because it’s so firm, it lends well to heat, so it can be grilled or seared to get a golden exterior. 2 2 6-8 2 ¼-⅓

tablespoons avocado oil blocks haloumi cheese, cut into rectangles cups mixed greens Berry Tahini Dressing (page 63) cups Brown Butter Roasted Butternut Squash (recipe follows) cup salted, toasted sunflower seeds

1. Heat oil in a skillet over medium heat. Add haloumi and sear for 2 minutes per side, until golden brown; set aside. 2. Lightly toss mixed greens with dressing and top with roasted butternut squash, sunflower seeds and haloumi.

Brown Butter Roasted Butternut Squash Serves: 6-8

Browning butter is a simple technique that takes minutes, but really elevates a dish by enhancing the butter with nutty notes. Drizzling some over roasted squash makes for an absolutely delicious side dish. Squeeze some fresh lemon juice on top to brighten it further.

NOTE: For a shortcut, buy pre-cut butternut squash at the supermarket. Preheat oven to 425°F. Peel 1 (2-3 pound) butternut squash and halve lengthwise. Use a spoon to scoop out the seeds and discard. Dice squash into ½-inch pieces and arrange on a greased baking sheet. Toss squash with ¼ cup olive oil, 1 teaspoon za’atar, 1 teaspoon garlic powder, 1 teaspoon kosher salt and ¼-½ teaspoon freshly ground black pepper. Roast for 20-25 minutes, until squash is fork tender and begins to brown on the edges. While the butternut squash is roasting, melt ¼ cup (½ stick) butter in a saucepan over medium-high heat. Bring to a simmer and continue to cook just until butter darkens from pale yellow to dark and golden in color. Spoon browned butter over roasted butternut squash. Squeeze some fresh lemon juice over the squash before serving.

HALOUMI CHEESE Haloumi cheese is a semi-hard, unripened cheese that is popular throughout the Mediterranean region and beyond. It's unique in that it has a high melting point, making it ideal for grilling or frying without losing its shape. Haloumi is typically made from a mixture of goat's and sheep's milk, although cow's milk is also sometimes used. The milk is heated and curdled, and then the curds are pressed into blocks. When cooked, it develops a crispy exterior while maintaining a soft interior. It's often served as an appetizer or main course, either on its own or as part of a salad or sandwich. Haloumi cheese has been around in Israel for ages, adding its tasty touch to local cuisine. While it originally hails from Cyprus, it's become a hit in Israeli dishes, fitting right into the country's diverse food scene. Israeli cheese-makers have jumped on the haloumi bandwagon, mixing traditional techniques with modern tricks to keep up with demand. You'll find haloumi cheese all over Israeli menus, from salads to sandwiches, bringing its unique texture and flavor to the table. Haloumi cheese is cherished for its distinctive texture and adaptability in the kitchen. Whether it's grilled, fried or served as is, it brings a delightful savory touch to a range of culinary creations.

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Blue Cheese and Apple Salad with Silan Vinaigrette Serves: 8

This is like the ultimate cheese board in a salad. We recommend the French brand Makabi for a mild blue cheese flavor. However, you can easily use goat cheese. The vinaigrette, made with silan (pure date syrup, aka Israel’s honey!) is the perfect balance to the sharp cheese. 4 2 1 2 1 1

cups of lettuce mix (such as romaine, green leaf, or red leaf lettuce) cups arugula small red onion, thinly sliced Granny Smith apples, thinly sliced Silan Vinaigrette (page 63) cup crumbled gorgonzola cheese cup candied pecans

Lightly toss greens, red onion and apples with some of the vinaigrette in a large mixing bowl. Top with cheese and pecans.

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Tahini Yogurt Sauce Yield: 1 heaping cup

Combining the tanginess of yogurt with the richness of tahini, this sauce offers a delightful balance of flavors and textures. Whether used as a dip, dressing or drizzle, its smooth consistency and bold taste elevates a variety of dishes, from salads and sandwiches to roasted vegetables. You can even make it with non-dairy yogurt and serve it with grilled meats. With just a few simple ingredients, this sauce is easy to make and adds a delicious twist to any meal. We paired it with the chraime on page 75.

Mix ¾ cup whole-milk plain Greek yogurt, ¼ cup tahini, ¼ cup lemon juice, 1-2 minced or grated garlic cloves and 1 teaspoon kosher salt. Store in an airtight container in the fridge for up to 5 days. To serve, transfer yogurt sauce to a serving dish and top with a sprinkle of minced fresh parsley, toasted sesame seeds and a drizzle of extra-virgin olive oil.

Silan Vinaigrette Yield: 1½ cups

This simple vinaigrette comes together in no time and can easily be made in advance.

Shake ½ cup extra-virgin olive oil, ¼ cup white wine vinegar, ¼ cup lemon juice, ¼ cup silan (pure date syrup), 2 minced garlic cloves, 1 tablespoon Dijon mustard and ½ teaspoon kosher salt in a jar until emulsified.

Berry Tahini Dressing Yields: 1 cup

This unique dressing is inspired by the newly kosher certified CafeXoho, a favorite all-day breakfast spot in Tel Aviv.

NOTE: Use any berry jam or preserves; it imparts a delicious fruity flavor to the dressing. We like Bonne Maman or Tuscanini. Blend ¼ cup berry jam of choice, ¼ cup lemon juice, 2 tablespoons olive oil, 2 tablespoons tahini and ¼ teaspoon sea salt. Blend in 2 tablespoons water, if needed, until desired consistency is reached.

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THE pastas

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Creamy Squash Pasta Sauce Serves: 8-12

One of our favorite pasta dishes is sweet potato ravioli served with a cream sauce. With an excess of butternut squash, we decided to recreate the flavor with this all-purpose sauce, but you can easily use sweet potato instead.

NOTE: To make the sauce into a creamy soup, add another 4 cups of vegetable broth. 2 ½ 2 1 2 1 ½ ¼ 1 1

tablespoons olive oil cup diced onion cloves garlic, minced tablespoon fresh sage leaves, minced pounds butternut squash, peeled, seeded and cubed teaspoon kosher salt teaspoon freshly ground black pepper teaspoon ground nutmeg cup vegetable broth cup heavy cream Store bought ravioli, cooked according to package directions, for serving

1. Heat olive oil in a deep skillet or Dutch oven over medium-high heat. Add onions and sauté for 3-5 minutes. Add garlic and sage; sauté for another minute. 2. Add butternut squash, salt, pepper and nutmeg to the skillet; sauté for 4-6 minutes. 3. Add broth, then lower heat and simmer, covered, until fork tender but not falling apart, 8-10 minutes. 4. Transfer to a blender with heavy cream and blend until smooth. Serve warm with cooked ravioli.

FIORI: A BRIEF REVIEW Fiori is an Israeli pasta joint that brings a fun and casual twist to the pasta scene, blending traditional Italian recipes with a dash of Israeli creativity. With its laid-back vibes and cozy setting, it's the perfect spot to indulge in hearty bowls of pasta with friends or family. From creamy carbonara to zesty tomato-based sauces, Fiori's menu is packed with comforting classics and mouth watering surprises. Plus, their friendly staff and relaxed atmosphere make every visit feel like a casual pasta party. Whether you're craving a simple spaghetti dish or feeling adventurous with their specialty creations, Fiori is where comfort food meets casual dining, promising a satisfying and relaxed inexpensive pasta experience every time.

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Creamy Beet Pasta Serves: 8

Go to most dairy restaurants in Israel and you will be blown away by the unique pasta dishes. In fact, there are a few chain restaurants that specialize in unique homemade pastas that you can mix and match with a variety of sauces and toppings for a fun food experience. A favorite spot of ours is Fiori at the Jerusalem First Station (a touristy spot for dining, music and events), which is in walking distance to the Inbal, where we typically stay when we visit.

NOTES: • Use cottage cheese instead of cream cheese for a lighter take on the recipe. • For added texture, garnish with chopped toasted walnuts. For a pop of green freshness, garnish with fresh parsley or basil. 1 2 3 10 1 ⅔ ¾ ¼

pound uncooked pasta of choice tablespoons extra-virgin olive oil cloves garlic, thinly sliced ounces cooked beets cup cream cheese cup grated Parmesan cheese, plus more for serving teaspoon kosher salt teaspoon freshly ground black pepper Crumbled goat cheese, for garnish

1. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup pasta cooking water, then drain the pasta and return it to the pot. 2. While the pasta cooks, heat oil in a skillet over medium-low heat. Add garlic and cook until golden brown, 1-2 minutes; set aside. 3. Add cooked beets, cream cheese, Parmesan, salt, pepper, ½ cup reserved pasta cooking water and browned garlic (with the oil) to a blender; blend until smooth. 4. Toss beet sauce with cooked pasta to fully coat. If pasta has cooled, stir it over low heat, adding a splash or two of remaining reserved pasta cooking water, as needed, to thin the sauce. 5. Garnish with crumbled goat cheese.

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Cheesy Israeli Couscous Serves: 8

This recipe elevates humble Israeli couscous to new heights, offering a satisfying crunch and irresistible cheesiness in every bite. Perfect as a side dish or light main course, this dish combines the nutty texture of Israeli couscous with the rich taste of Parmesan cheese, creating a symphony of flavors that will leave you craving more. 3 5-6 1 1

cups uncooked Israeli (pearled) couscous cups vegetable broth or water tablespoon olive oil cup grated Parmesan cheese Kosher salt and freshly ground black pepper, to taste Shallot Butter (recipe follows), optional, for serving Chopped fresh parsley or basil, for garnish

1. Bring broth to a boil and cook Israeli couscous according to package directions. Remove from heat and let it sit, covered, for a few minutes, then fluff with a fork to separate the grains and prevent clumping. 2. Heat oil in a large skillet over medium heat. Add cooked couscous in an even layer and cook, undisturbed, for a few minutes until crisp. 3. Use a spatula to flip couscous, breaking up any large clumps. Cook for another few minutes, stirring occasionally, until couscous is crispy and golden brown all over. 4. Add Parmesan and cook for another 1-2 minutes, until cheese is melted and bubbly. 5. Season with salt and pepper, to taste. Serve with a pat of shallot butter and garnish with fresh herbs.

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ISRAELI COUSCOUS: A BRIEF HISTORY Israeli couscous, also known as pearled couscous, has a relatively short but interesting history. Developed in the 1950s by Israeli food manufacturer Osem, it was originally created as a solution to Israel's food shortage. Osem's founder, Eugen Propper, sought to produce a wheat-based product that could be quickly cooked and provide a nutritious meal for the rapidly growing population. Unlike traditional couscous, which is made from semolina, Israeli couscous is made from hard wheat flour and toasted, giving it a unique nutty flavor and chewy texture. Over time, Israeli couscous gained popularity not only in Israel but also internationally, becoming a versatile ingredient in both Middle Eastern and Western cuisines. Today, it's commonly used in salads, soups and side dishes, appreciated for its ease of preparation and ability to absorb flavors.

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THE BUTTER Butter as a basic ingredient is popular in French cuisine and many high-end restaurants utilize it as the finishing touch and secret ingredient that elevates almost anything it’s added to. When it comes to kosher cooking, however, butter tends to take a back seat. Shavuos is the holiday to really embrace the powers of butter. Use it as part of a bread course (think fresh bread, sliced radishes and plain salted butter) or make a flavored butter or butter-based sauce (such as brown butter) that can be used with fish, pasta or roasted vegetables.

Spiced Shallot Butter Yield: ¾ cup

Use this butter as an all-purpose topping for pastas, fish or to spread on fresh bread. ¼ 1 1 6 ½ ½ ¼

cup (½ stick) butter tablespoon olive oil shallot, minced cloves garlic, minced teaspoon red pepper flakes teaspoon kosher salt cup freshly grated Parmesan cheese

1. Add butter and olive oil to a large skillet over medium-high heat; cook until butter is melted. 2. Add shallots, garlic, red pepper flakes and salt; cook until fragrant, about 30 seconds. Add Parmesan and stir. 3. Transfer mixture to a ramekin. Refrigerate until set and spreadable.

Pasta with Brown Butter Sage Sauce Yield: ½ cup

Brown butter sage sauce is a deliciously rich and aromatic sauce that pairs beautifully with various pasta dishes, especially those that are stuffed like ravioli or tortellini.

1. Melt butter in a skillet over medium heat. Once melted, continue to cook, stirring occasionally, until butter turns a golden brown color, 5-7 minutes. Be careful not to let it burn.

NOTE: For best results, cook the pasta while making the sauce, so that the pasta is still warm and fresh to toss with the sauce.

2. Once butter has turned a golden brown color and has a nutty aroma, add sage leaves to the skillet and cook for 1-2 minutes, allowing the flavor to infuse into the butter.

½ cup (1 stick) unsalted butter 8-10 fresh sage leaves Kosher salt and freshly ground black pepper, to taste 1 pound pasta of choice, cooked according to package directions, for serving Grated Parmesan cheese, optional, for serving

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3. Remove skillet from the heat and season with salt and pepper, to taste. Be mindful of the salt as Parmesan cheese (if using) will also add saltiness. 4. Toss brown butter sage sauce with warm cooked pasta until well coated. Serve with Parmesan cheese (if desired).

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SEASON FOUR COMING SOON!

Heart.Works

with SHAINA DUBROFF

Season 4 of Queen of Cakes is coming and it will leave you guessing. Watch as Shaina Dubroff, the reigning Queen, pushes boundaries as she creates jawdropping, lifelike products entirely out of... cake! With judges on high alert to separate fact from frosting, you're in for thrills, spills, and plenty of sugary twists in the ultimate cake showdown! Will she rise to the occasion or crumble under the pressure?

OriginalSeries

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THE fish 74

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Chraime Serves: 6-8

Chraime has its roots in North African Jewish culinary traditions, particularly those of Moroccan and Libyan Jews. Chraime typically features fish cooked in a spicy tomatobased sauce with a blend of aromatic spices. It is often served during holidays and special occasions, reflecting the rich cultural heritage of Sephardic Jews. Chraime is beloved for its bold and robust taste, making it a popular choice for gatherings and special occasions.

NOTE: Omit or add less cayenne pepper for a milder chraime. 1½

pounds cod, halibut, nile perch or tilapia 1 cup olive oil 1 small onion, diced 8-10 cloves garlic, minced 1 tablespoon Hungarian paprika 1 tablespoon smoked paprika 1 teaspoon kosher salt 1 teaspoon ground cumin ½ teaspoon ground caraway ⅛ teaspoon cayenne pepper ½ cup tomato paste 1½ cups hot water Chopped fresh cilantro or parsley, for serving Tahini Yogurt Sauce (page 63), for serving Warm challah or pita, for serving Lemon wedges, for serving 1. Pat fish dry with paper towels. Cut fish into individual portions and set aside. 2. Heat oil in a skillet over medium heat. Add onions and sauté until softened and translucent, about 5 minutes. Add garlic and sauté for another minute, until fragrant. Add spices and sauté for another minute, until toasted and fragrant. 3. Add tomato paste and water; stir well to incorporate. Lower heat and simmer, uncovered, for 10-15 minutes, stirring occasionally, until sauce thickens slightly. 4. Gently add fish fillets to the simmering sauce, making sure they are fully submerged (add a bit more hot water if necessary). Cover the skillet and cook for 5-8 minutes, until the fish is opaque and flakes easily with a fork. 5. Season with more spices, to taste. Garnish with cilantro and serve hot alongside yogurt sauce, challah and lemon wedges for squeezing over the fish.

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the CHEESECAKE

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THE CHEESECAKE

Basque Cheesecake

Originating from the picturesque Basque Country in Spain, this dessert is a delightful departure from traditional cheesecake. With its burnt caramelized exterior and luxuriously creamy interior, it's the ultimate cheesecake experience that celebrates a rustic appearance, making it the perfect option for anyone who wants to have cheesecake success but isn’t a master in the pastry department. While traditional cheesecakes take pride in a super smooth top with no brown spots, this version actually boasts the opposite.

Serves: 8-10

Israel is at the forefront of so many culinary trends, surpassing many large cities worldwide. When it comes to pastry, especially recently, Israel is at the top. While Basque cheesecake is currently taking the world by storm, it has been found in various Israeli bakeries and pastry shops for years. We tasted Basque perfection when Chef Isaac Bernstein (known for his savory cooking, but an expert in pastry as well) created a pastry collection at Breadberry. Chef Isaac generously shared his recipe, which took forever for him to perfect, so follow it to the gram for the ultimate results.

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By: Chef Isaac Bernstein

The charred, almost smoky, caramelization of the top of Basque cheesecake is what makes it unique. The fact that this cheesecake breaks all the rules of cheesecake and does away with the low temps and water baths just excited the rebel in me even more. I have tested many recipes and this is a modified version of a New York-style cheesecake, with lots of cream added to give it that luxurious interior.

NOTES: • If you like a little tang, substitute half of the cream for sour cream. • Starting with room temperature ingredients really helps everything come together. • I find that combining the two methods of stand mixer and immersion blender creates a better and more tender product. I find the immersion blender alone can overheat the mixture. • I like freezing the cheesecake before unmolding, which gives it a neater look in the end without compromising the product. And yes, the parchment paper will burn a little bit, as your Bubby would do it if they had parchment paper in the old country.

570 250 235 6 140 ⅛

grams cream cheese grams sugar grams eggs grams vanilla bean paste grams heavy cream teaspoon kosher salt

1. Preheat oven to 500°F. Beat cream cheese and sugar in a stand mixer fitted with a paddle attachment for 3-5 minutes, until very well incorporated. 2. Slowly add eggs and vanilla in a few additions to maintain the emulsion. 3. Using an immersion blender (see head note), mix heavy cream and salt until emulsified, then add into the batter and beat until just incorporated. 4. Grease and line an 8-inch springform pan with a large piece of parchment paper. The parchment should come up about an inch above the pan. 5. Bake until darkly colored, about 10 minutes, then lower the oven to 300°F and bake until the internal temperature reaches 168°F, about 45 minutes. It should still jiggle a bit when handling. 6. Set cheesecake aside to cool thoroughly before removing from the pan.

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THE OTHER SIDE OF THE CORK

Through the Vineyards of the Holy Land

BY: GA B R I E L G E L L E R, WS E T I I I

s I write these words, the war against Hamas and Hezbollah is still the reality for all the residents of Israel. A major industry in the Holy Land is tourism, which crashed following October 7th. For hotel operators, tour guides,

restaurants, etc., it is yet another massive blow, barely two years after Covid. Israeli wineries are greatly affected as well. Besides the loss of visitors, a major source of income for many of them, wine is widely considered a luxury and a celebratory beverage. Unfortunately, many Israelis aren’t in the mood for wine nowadays. Some of those who usually drink wine for kiddush on Shabbos have even switched to grape juice, either because they do not feel like drinking wine or because they can no longer afford it. Baruch Hashem, many Jews and supporters of Israel make tremendous efforts to visit and support Israel during these challenging times, including many Fleishigs readers. There are nearly 100 kosher wineries in Israel, so choosing some of the best ones to visit isn’t easy. After giving it some thought, I have chosen to recommend and highlight five special wineries to visit on your upcoming trip to Eretz Yisrael, each offering an amazing yet different experience.

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THE OTHER SIDE OF THE CORK

Psâgot

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THE OTHER SIDE OF THE CORK

Psâgot Founded in 2003 by power couple Yaakov and Naama Berg, Psâgot is the crown jewel of the Binyamin region, part of the Jerusalem Mountains situated north of the capital. Take a tour of the stunning new facility and visitor center, which opened in 2020 and includes state-ofthe-art winemaking equipment, a mini wine museum, a restaurant where you can sample the wines, a simcha hall and absolutely breathtaking views of the surrounding Jerusalem mountains. If you are lucky, you might also meet Sam Soroka, the skilled and passionate Canadian-born, English/Hebrew/French/Yiddish speaking head winemaker. Please make sure to give him my warmest regards!

Shiloh The legendary Amichai Lourie will be thrilled to welcome you at Shiloh’s brand-new visitor center, where he will likely try to convince you to make aliyah while you sip through his award-winning wines. While Amichai has a great team that assists him in the production of Shiloh’s wines, he is not only the head winemaker but also Shiloh’s CEO, export director, marketing manager and brand ambassador. The most fortunate visitors are sometimes treated to a whole roasted lamb or goat with other delicacies prepared by this multi-talented winemaker.

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THE OTHER SIDE OF THE CORK

Matar Matar, one of Israel’s most respected boutique wineries, is the kosher, non-identical twin of Pelter Winery. Situated in the Golan Heights, MatarPelter is particularly affected by the war. The tasting experience is like no other: as you sit by a rustic wooden table and sample the wines, winemaker Tal Pelter is often seen jumping and climbing between the tanks and barrels behind you. You really get to see the “action” as you taste the wines.

Nana Imagine driving down a narrow road through the dry, rocky Negev desert. On both sides of the road, no houses, no apartment buildings and no human beings. Perhaps an occasional cactus, camel or some Bedouins that have set up their tents nearby. Suddenly, a roadside sign reads “Nana Vineyards.” Make a left and a moment later you’ll find yourself driving through lush, green vineyards, a real oasis in the middle of the Negev. Get a guided tour with Eran “Nana” Raz, the viticulturist, and taste the refreshing, youthful Nana wines in the intimate, prefab, air-conditioned visitor center — an unforgettable experience!

Carmel With well over a million cases of wine produced annually, Carmel is one of the largest and oldest wineries in Israel, often considered the “OG.” Its establishment in 1882 was facilitated through the generous financing by Baron James de Rothschild, who invested far more of his money in Carmel than in his own mythical Château Lafite-Rothschild. The winery is headquartered in its historical facility in Zichron Yaakov and is loaded with history, combined with world-class winemakers and equipment. The underground concrete tanks and cellars are a must-see!

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L'CHAIM

H E R E A R E SO M E R EC O M M E N D E D W I N E S F RO M T H E A FO R E M E N T I O N E D I S R A E L I W I N E R I E S. BY: GA B R I E L G E L L E R, WS E T I I I

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L'CHAIM

Carmel Signature Single Vineyards Late Harvest Gewürztraminer, 2019 A luscious wine, with notes of lychee, apricot and orange blossom. This is the perfect dessert wine to serve with cheesecake or with a blue cheese salad. I’m getting hungry while typing this!

Matar Sauvignon Blanc-Sémillon, 2023 How I have missed this wine! Due to the shmitta year in 2022, this wine wasn’t available for a while. This style of blend is typical of white Bordeaux wines. In its youth, it tastes like a classic, crisp, citrusy and grapefruity Sauvignon Blanc. As the wine evolves in the bottle over the next few years, the Sémillon will likely be more prominent with floral notes of honeysuckles and hints of beeswax. It’s truly a special wine.

Shiloh Secret Reserve Petit Verdot, 2019 Big and bold like many of Shiloh’s wines, this wine is a great example of how the Israeli climate is perfectly suited for Petit Verdot to thrive and fully ripen, with notes of black fruits and roasted herbs such as oregano and rosemary. This is a wine that needs to be paired with a big chunk of meat.

Or Haganuz Amuka Rosé, 2023 A real crowd-pleaser, this is a very fruity rosé with notes of strawberries, red cherries, mint and a subtle touch of sweetness. Perfect for an outdoor kiddush or served alongside a cheese board.

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L'CHAIM

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CHEESE

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Q CHEESE

Gevina Levana: The ideal base for any topping

G E V I N A L E VA N A , I S A C L ASS I C SO F T Q UA R K-ST Y L E C H E E S E M A D E FA M O U S BY T H E B R A N D T N U VA . I T’S A C R E A M Y, L I G H T M I L K Y C H E E S E S P R E A D T H AT I S R E M I N I SC E N T O F YO G U RT, J U ST W I T H O U T T H E TA N G. A N I D E A L BAS E T H AT I S L I G H T E R T H A N C R E A M C H E E S E O R SO U R C R E A M , I T E V E N O F F E RS A F E W G R A M S O F P ROT E I N P E R S E RV I N G. W E LOV E TO SW I R L A N D S P R E A D I T O N A S E RV I N G P L AT T E R A N D TO P W I T H A VA R I E T Y O F F R E S H TO P P I N GS FO R A N I N STA N T P H OTO - R E A DY P L AT T E R O F G O O D N E SS.

BY: F L E I S H I GS T E ST K I TC H E N

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Treat yourself to the smooth and tangy goodness of Gevina Levana, a staple of Israeli cuisine.

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CHEESE

Crunchy Israeli Salad with Quark

Roasted Butternut Squash Quark

Serves: 6

The classic Israeli salad gets a slight update with radishes, scallions and fresh herbs. You can prepare a large batch and serve it alongside anything. It’s even better when served on a platter of quark.

Similar to the Israeli salad, this roasted butternut squash can be prepared as an allpurpose side dish or on a platter of quark. Sunflower seeds are the ultimate Israeli snack that pairs so well with the dish.

3 2 3 2 ½ ½ 3 1

Persian cucumbers, diced firm tomatoes, diced radishes, diced scallions, thinly sliced cup mixed chopped herbs (parsely, dill and/or cilantro) Juice of 1 lemon teaspoon kosher salt, plus more for serving tablespoons extra-virgin olive oil (8-ounce) container quark Freshly ground black pepper, to taste

1. Toss cucumbers, tomatoes, radishes, scallions and herbs with lemon juice and salt. 2. Spread quark onto a serving plate or platter, then top with salad. Drizzle with olive oil and season with more salt and pepper, to taste.

NOTE: You can use the brown butter roasted butternut squash recipe on page 59 instead. 1 2 1 1 2 ¼ ¼

medium butternut squash, peeled, seeded and cubed tablespoons extra-virgin olive oil, plus more for serving teaspoon kosher salt (8-ounce) container quark scallions, thinly sliced cup pomegranate seeds cup roasted salted sunflower seeds Flaky salt, for garnish

1. Preheat oven to 425°F. Toss squash on a baking sheet with olive oil and salt. Roast for 25 minutes, until golden brown. 2. Spread quark onto a serving plate or platter, then top with roasted butternut squash. Top with scallions, pomegranate seeds and sunflower seeds. Garnish with flaky salt and a drizzle of olive oil.

CHANGE IT UP: Schmear the inside of a pita with quark and stuff with roasted butternut squash and toppings, plus some arugula, if desired.

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CHEESE

The Big Story of Jewish Resilience in Shavuot Culinary Fare BY: R I F K I O R Z EC H

n 1894, the story of Tevye the Milkman was published, featuring a protagonist who formed his worldview during solitary conversations with his cherished Creator. His outlook is reflected through sharp witticisms, deep wisdom and poignant tales that touch on both his livelihood (parnasa) and the futures of his seven daughters. Today, the reader knows that in less than 50 years, the world described

in that chronicle would be ravaged to near extinction by pogroms, mass emigration and, ultimately, the Holocaust. Perhaps the idea of milking cows feels distant to Jewish readers today, but the thought of shtetl life, with all its travails and much laughter, continues to cultivate intergenerational nostalgia. Between 1880 and 1920, millions of Jews left Eastern Europe for the shores of the Promised Land. Tevye, too, dreamed of exiting exile, and his story ends with the Jews being forced to leave their shtetl. But when America tightened immigration quotas in the 1920s, a steadier stream headed east, determined to settle the wilds of Israel.

1890-1911: Farmers experimented and perfected dairy farming and milk production under Middle Eastern conditions.

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1890: Their herds numbered 774 heads of cattle.

What happened to the milkmen who left the Pale for Palestine? The Middle Eastern climate and topography did not, at first, lend itself to grazing. However, with a little help from neighbors and a hefty dose of siyata d’Shmaya (help from G-d), the people that would become known for drip irrigation, cherry tomatoes, and startups persevered … and endured. DAIRY GOODNESS FROM MEAH SHEARIM In the coming decades, as the British Mandate got underway, modern economics and an evolving sense of nutritional awareness propelled dairy herding to an agricultural priority. In 1926, Tnuva was launched as a cooperative of Jewish farmers marketing their produce together. Over the years, Tnuva operated out of various locations in Jerusalem that are familiar to this day: Mahane Yehuda, Romema, Meah Shearim and Geula. By the 1960s, Tnuva’s position on Israeli tables reigned supreme and the company came to be seen as quintessentially Israeli. It also served as a primary source of employment; fresh-off-the-boat immigrants heard by word-of-mouth that they could start work immediately, and they showed up in droves. Tnuva was an iconic presence throughout Israeli history, supplying staple items during the years of rationing and austerity. Basic nutrition arrived on horseback, then by car with insulated boxes, followed by the famous green trucks, which have been immortalized in a children’s song. Employees reminisce about working next door to Jerusalem’s original Biblical Zoo and delivering 1926: Tnuva started as a cooperative to market the milk produced by member kibbutzim and moshavim.

1930s: The company expanded to other dairy products.

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surplus dairy to the monkeys and bears. One jokester even redirected the zoo’s sign to face the Tnuva dairy and it remained that way until they left that location. Tnuva prioritized the kosher market early on, working with Shabbos-keeping farms and maintaining relationships with the Israeli Rabbinate and the Badatz Eidah Chareidis. (Tnuva dairies even provided shul space for shomrim, which a clever employee immediately dubbed “Beis Knesses Chalav Udvash”!) Since those early days, Tnuva has methodically built itself into a multilevel corporation that is not only Israel’s number one food company, but is also the largest producer of kosher food products in the world. FROM THE LAND OF MILK AND HONEY TO THE LAND OF MILK AND COOKIES Over 20 years ago, Tnuva decided to expand operations to the American kosher food market, with the launch of Tnuva USA. From the outset, all products were certified by the Vaadas Mehadrin Council and the Orthodox Union as dairy Cholov Yisroel. In recent years, several product lines have also been certified by the New Square Rabbinical Kashrus Council and Badatz Eida Chareidis Yerushalayim. Gilad Hachmon, CEO of Tnuva USA, is extremely proud of Tnuva’s presence in America, starting from mom-and-pop stores and steadily moving on to regional kosher chain stores, as well as the kosher aisle in mainstream and national chains. “The secret to our success in Israel and the United States is simple,” says 1940s: Tnuva became a main supplier for dairy products, eggs, fresh vegetables and fruit.

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1970s: Tnuva switched from glass milk bottles to milk bags and door-todoor distribution ended.

"You can’t compare the taste of Israel to any other taste in the marketplace, and that’s a strong selling point.” 1980s: Milk cartons were added to the roster.

2005: Tnuva USA opened in the United States.

2006: Tnuva sold to Apax Partners.

2015: Acquired by Chinese Bright Food Cooperation.

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WHEN VOLUNTEERS IN CERAMIC VESTS SAVED THE COWS It took us time to realize this, but Hamas intentionally marked Israeli agriculture for destruction during the October 7th massacre. They flooded orchards and stole computer chips that regulated irrigation systems, dehydrating entire crops at their source. They searched for, murdered and kidnapped foreign workers. This was also about harming the western Negev’s economy, eroding food security within Israel and striking at our connection to the land.

Gilad. “You can’t compare the taste of Israel to any other taste in the marketplace, and that’s a strong selling point.” Additionally, Tnuva USA boasts some of the strictest quality control and assurance protocols around — products arrive tightly sealed, in temperature and atmospherecontrolled conditions, and each production line is checked three times, when industry standards require quality checks only once every six months. Tnuva USA also produces packages of hard cheese that are sliced right here in the United States, to provide greater flexibility in ensuring that the right products reach the market at the right time — Shavuot, for example. Despite all this range and quality, Gilad notes that Tnuva USA products are competitively priced. HAVE YOUR CHEESE AND EAT IT TOO While the chag is not only about the food, everyone knows that everything on your Shavuot table is a labor of love for your tribe. Whether you’ve labored to pass down your Bubby’s recipe or you’re developing the next Israeli/Jewish/American “fusion” delicacy, you can rest assured that Tnuva USA’s superb cheeses in tandem with Maadanot ready-made pastry doughs and rich YOLO dairy desserts, other prominent Israeli brands that have distribution in America, will yield outstanding results. This Shavuot we will once again break bread and share cheesecake, which is perhaps the perfect homage to the dairymen we used to be and the dreams we had while making a mark on Jewish history, even today.

Their deliberate targeting nurtured an age-old Jewish resilience, and men and women who had not milked cows for decades answered the call. They herded cows that Hamas had let loose back to their barns. They fed and milked cows that had not been looked after in days and were most certainly hungry, stressed and in pain. All this happened under continuous rocket fire and transports bringing fodder arrived with armed military escort. Men and women, from Dimona to Kiryat Shmoneh, who had never harvested anything but products from a supermarket shelf, came in large numbers and from all over the Diaspora to save Israeli agriculture. Farmers were often moved to tears faced with the spectrum of willing volunteers who would greet them each morning. With everyone doing their part, whether preparing barbecues for IDF soldiers, picking produce or milking cows, Tnuva also stepped in. Israel’s largest food manufacturer set up a NIS 15 million aid fund to rehabilitate dairy farms for Gaza border communities that sustained damage on October 7th (Nir Oz, Nir Am, Nir Yitzhak, Nahal Oz, Kissufim, Ein Hashlosha, Alumim, Yad Mordechai, Gevim and Moshav Yachini). The fund will rebuild farm structures, milking rooms and milk cooling tanks, as well as repair electricity networks and cow feeding equipment. “We work with hundreds of dairy farms and farmers across Israel, who allow us to produce and supply basic products and maintain food security in Israel,” said Haim Gavrieli, chairman of the Tnuva group. “We will do everything in our power to help the region’s communities and dairy farms resume production.” Tnuva is also supporting hundreds of families of its employees who have been mobilized for military reserve duty, as well as soldiers injured in hospitals, medical personnel and evacuees across Israel. Since the start of the war, Tnuva has donated over 150,000 products with a total weight of some 400 tonnes. 100 years ago, dairy farmers united in a cooperative that became a successful kosher food company; Tnuva now looks out for them.

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FEEDING THE FRONTLINES

PROFILE

BY: C H A N A Z . W E I SS

Fleishigs JUNE 2024

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PROFILE

“B'yachad Nenatzeach” — “Together, we will win.” These are the words emblazoned everywhere you look in Israel, from the digital highway signs and the bus stop to the paper towels and tissues. These powerful words serve as a rallying cry to the people of Israel; a poignant reminder that it is only with the collective spirit of unity that they will emerge from these difficult times.

ust a day after the shock of October 7th, when the nation had barely begun to grapple with the weight of grief and uncertainty, Israelis had already begun to rally together, propelled by a collective impulse to do something to help. Searching for something concrete she could do, Ahuva Schwartz, better known as Katamon Kitchen, ventured to the supermarket to gather supplies for the soldiers immediately upon returning to Jerusalem on October 8th. "Looking around, I couldn’t believe how many people’s shopping carts looked just like ours, filled with essentials for the chayalim (soldiers). The stores couldn't get the deodorant out on the shelves fast enough," she recounts. Their carts brimmed with basics like deodorant and baby wipes and small comforts like wafer bars and Mentos. "Everyone wanted to participate,” adds Ahuva. “Strangers would see us and come over to say, ‘Hey, I’m here shopping for my family, but if I send you some money, can you add another 300 shekels of stuff for the chayalim?’" "It had barely been one day, and people were already setting up drop off sites for supplies," recalls Ahuva. They brought the goods to the closest drop off site, a Charedi school in Shaarei Chesed. "The kids were all there piling stuff up, putting together

packages for the chayalim,” she adds. “It was so amazing to see that." As Ahuva sat with her family in the days following, a sense of restlessness gnawed at her. Unsure of how to contribute, she voiced her frustration to her mother, who suggested that she find somewhere to volunteer her time, utilizing her culinary skills and experience. Since making aliyah in 2012, Ahuva had spent the past decade working first as a private chef, then full-time in a restaurant and finally running her own business selling prepared food for Shabbat, all while growing her cooking page on Instagram. “I hadn’t planned on a career in cooking, but it just kind of happened,” she shares. As the kind of person who just says “Why not?” to culinary career opportunities that come her way, Ahuva took the same approach when it came to the volunteering effort. “I started helping out in some restaurants that were cooking for the army, and pretty soon a friend of mine mentioned that there were a lot of miluim (reservist) families who needed meals as well.” These families included many women who were friends of Ahuva’s, women whose husbands had been called in to serve and now were struggling to manage on their own, taking care of the kids and doing everything themselves, all while filled with worry

and anxiety about what would happen next. With an established business selling Shabbat takeout, as well as a large online platform, Ahuva knew she was in the perfect position to help. She put out the call on Instagram to ask if there was anyone who would sponsor Shabbat meals for the miluim families and got an immediate response. Before long, she was cooking weekly meals for multiple families, posting snapshots of the trays and trays of cooked food on her Instagram page. “Next thing I knew, someone from my neighborhood who had been called in to reserves saw how much food I was making and messaged me to say, ‘Hey, can I get some of that for my unit?’ I had never cooked for an army unit before, but I knew I could figure it out,” recalls Ahuva. “I had a generous sponsor who was more than happy to cover the whole Shabbat for this army unit, and then it just snowballed from there. Once I shared what I was doing, everyone wanted to contribute.” MOBILIZING THE COMMUNITY: A GRASSROOTS EFFORT Ahuva quickly realized that she couldn't do it alone. She took to Instagram to enlist the help of volunteers to join her in the kitchen

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and tapped into local WhatsApp groups to coordinate drivers to deliver the meals to their destination. “Everyone in these groups just wants to help in any way they can,” says Ahuva. “Someone will post about a soldier who left their glasses at home and needs them driven four hours north to the Golan and people will do it at the drop of a hat,” she adds. Amongst those who answered Ahuva's call for assistance was her sister-inlaw Amy, who not only joined her in the kitchen but also brought along friends from Bet Shemesh to lend a hand. What began as a solitary effort evolved into a collaborative endeavor, with a dedicated group forming to tackle the task of cooking for army units on a regular basis. As requests flooded in, Ahuva found herself at the helm of a burgeoning operation. "People are constantly messaging me, saying, ‘Hey, can you cook for my husband's unit? My nephew's unit?’” she shares, reflecting on the overwhelming demand for her services. Ahuva embraced the challenge, rallying volunteers and resources to meet the needs of the soldiers. With each passing week, the numbers grew, with her team serving upwards of 200 soldiers on any given week. However, as she and many others realized they would be in it for the long haul, Ahuva knew she had to make adjustments to ensure the sustainability of her efforts. Now, she cooks for the soldiers every other week, allowing her to alternate and keep her business going in the weeks in between. Central to the success of her operation is the network of individuals who donate their time and funds to the endeavor. “Everyone who is part of this operation is a volunteer,” says Ahuva. “I have an amazing driver who drives all over the country delivering food. There are over a dozen women who make challah for me on a regular basis, plus

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the team who comes regularly to help me cook.” The cost of the food is all covered by donations, from sisterhoods in shuls to multiple families pooling their resources. Rather than accepting random donations, Ahuva secures sponsors for specific weeks based on the projected number of meals, maintaining a personal connection with each contributor. "I’m not an organization, I’m just one person,” she explains. “I want to have personal contact with the person who is donating the money, so I can explain where their money is going and thank them myself.”

“I want to have personal contact with the person who is donating the money, so I can explain where their money is going and thank them myself.” www.fleishigs.com

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they can accommodate accordingly.

OPTIMIZING THE OPERATION: THE WEEKLY PLAN Nowadays, Ahuva and her dedicated volunteer crew have honed their operation into a well-oiled machine for maximum efficiency. With her Katamon kitchen as the hub, Ahuva utilizes her two (Israeli-sized) ovens, a five-burner stovetop and outdoor grill to their fullest potential, with a schedule meticulously planned out to ensure smooth execution. “We cook for different units each time, so we always make the same menu,” she explains. “It’s a great variety of dishes that I know people like and taste good at room temperature. This way we can be a lot more efficient with our time in the kitchen.” The menu includes techina, schug, chopped fresh salad, lemon parsley pesto chicken, grilled kabob patties, tabbouleh (with chickpeas for extra protein), garlic roasted potatoes, green beans, rice with lentils and onions (more protein!) and double chocolate muffins, all enough for both Shabbat meals. Ahuva also makes sure to speak with her contact at the unit to ask if they need grape juice, challot or disposable cutlery, as well as inquiring to find out if there are any gluten-free or vegetarian chayalim in the unit so

Coming up with a set menu helped Ahuva streamline the process, so she knows precisely what to buy, how much and when. On Sunday or Monday, Ahuva places an order for heavy items like drinks, flour and potatoes from Rami Levi, utilizing their delivery service to avoid lugging it all to her walk-up apartment. On Tuesday, Ahuva will head to Osher Ad for produce and the shuk for meat, where her trusted butcher has her regular order (380 chicken cutlets, 16 kg of ground beef ) ready like clockwork. Wednesdays mark the start of prep work, with Ahuva tackling tasks solo to streamline the process. “I try to get everything that needs to go in the food processor done, as well as all the grilling and vegetable prep, so things can run more smoothly when everyone comes on Thursday,” she explains. Lemon parsley pesto, check. Ahuva gets the chicken marinating in that pesto and moves right along. Six liters of schug, check. “I was told that schug and techina are the top two must haves,” she says with a laugh. “I may be an Ashkenazi girl from New York but they seem to love it!” 10 liters of techina, check. 500 kabob patties, check. Once everything has been prepared, Ahuva grills all of the chicken and kabobs, running back and forth from the mirpeset (balcony) to the kitchen while she gets started on the double chocolate muffins and onions for the rice. “The hardest part is fitting everything into my fridge afterwards, Tetris-style! Somehow I always manage,” she adds. Thursday is game day, and Ahuva is up before the crack of dawn, ready to dive into the final stretch of meal prep. The day kicks off with massive trays of rice cooked in the oven, enough to feed an army — literally. Ahuva sets out a folding table in the living room to act as a prep station as the Bet Shemesh crew arrives, ready to roll up their sleeves and get to work. With the playlist pumping

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out lively Israeli tunes in the background, they chop, cook and mix with maximum speed and efficiency. By noon, everything is labeled, sealed, stacked and organized. BEYOND THE MEALS: FEEDING BODIES AND SOULS Beyond just nourishing their bodies, Ahuva and her team ensure that each package they send to the soldiers is filled with love and support. Alongside the delicious meals, they include heartfelt letters and drawings from children across the United States, a gesture that brings immeasurable joy to the soldiers. Ahuva recounts with delight how even her own nephew's drawing made its way to the husband of a woman she knows, stationed in the north of Israel, a heartwarming reminder of both the far-reaching impact of their efforts and how truly connected we are as a nation. And it's not just the American letters — local schools in Israel also contribute, adding a touch of Hebrew sweetness to the mix. It doesn't stop there. Ahuva, being single herself, saw an opportunity to play

matchmaker, slipping in bios of her single friends alongside the meals, a fun and lighthearted touch that adds an extra layer of warmth and camaraderie to the packages. And when they hear back from the soldiers, whether through heartfelt messages, shared videos or strangers approaching her out in public, it's a moment of pure joy and validation for Ahuva and her team. As she reflects on the impact of their work, Ahuva likens herself to a Bubby, driven by a deep-seated need to nourish and care for those around her. Each and every package sent to the chayalim serves as a tangible symbol of the unity of the countless individuals rallying to care for the soldiers, fueling them with not only physical nourishment but with the strength and the motivation to keep on going, truly embodying the oft-repeated matra: B'yachad Nenatzeach! Follow Ahuva's journey on Instagram at @thekatamonkitchen. You can reach out to her at thekatamonkitchen@gmail.com to connect about sponsoring her efforts.

Beyond just nourishing their bodies, Ahuva and her team ensure that each package they send to the soldiers is filled with love and support.

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The following recipe, originally published on katamonkitchen.blogspot. com in 2016, has become Ahuva’s go-to dessert to bake for the chayalim and miluim families.

Double Chocolate Mocha Muffins Yield: 12

¼ 1¾ 1 1 ¼ 1 1 ½ ¼ 1 ½ 1 ¾

By: Ahuva Schwartz

cup unsweetened cocoa powder cups all-purpose flour teaspoon baking soda teaspoon baking powder teaspoon kosher salt cup warm water tablespoon instant coffee cup packed brown sugar cup avocado oil tablespoon apple cider vinegar, red wine vinegar or white vinegar tablespoon pure vanilla extract egg cup mini chocolate chips Confectioners’ sugar, for dusting, optional

1. Preheat oven to 400°F. Line a standard muffin tin with paper liners. 2. In a large mixing bowl, whisk cocoa, flour, baking soda, baking powder and salt until well combined. 3. Add warm water to a glass measuring cup and stir in the instant coffee until dissolved. 4. Make a well in the center of the dry ingredients and pour in the water-coffee mixture, as well as the brown sugar, oil, vinegar, vanilla and egg. Mix until just incorporated, then fold in half the chocolate chips. 5. Scoop batter into the prepared muffin tin and sprinkle the remaining chocolate chips on top. Bake for 14-17 minutes, until a toothpick inserted into the center comes out clean. Cool for a few minutes on a wire rack, then dust with confectioners’ sugar (if desired).

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HEIMISH-ISRAELI CUISINE BNEI BRAK, GEULA AND MEA SHEARIM ARE C I T I E S I N I S R A E L W I T H A P R E D O M I N A N T LY U LT R A- O RT H O D OX J E W I S H P O P U L AT I O N . T H E Y A L L S H A R E C U I S I N E D E E P LY RO OT E D I N J E W I S H C U L I N A RY T R A D I T I O N S, PA RT I C U L A R LY T H OS E O F AS H K E N A Z I ( E AST E R N E U RO P E A N ) J E WS, W I T H SO M E I N F LU E N C E S F RO M S E P H A R D I C ( M E D I T E R R A N E A N A N D M I D D L E E AST E R N ) J E WS. B ECAU S E O F T H E I R ST R I CT LY U LT R A- O RT H O D OX L I F E ST Y L E , T R A D I T I O N A L S I T D OW N R E STAU R A N TS D O N’ T R E A L LY E X I ST I N T H E S E A R E AS. I N G E U L A , W H I C H I S A B I T M O R E O P E N A N D TO U R I ST Y T H A N M E A S H E A R I M , T H E R E A R E SO M E P I Z Z A S H O PS, B U T E V E N T H E R E YO U W I L L T Y P I CA L LY F I N D S E PA R AT E A R E AS FO R M E N A N D WO M E N TO S I T, W I T H SO M E A L LOT T E D S PAC E FO R FA M I LY S E AT I N G.

While you can’t find sit-down restaurants in these areas, you will find a bustling food culture based around Shabbos and chagim at the many takeout spots. Even though it tends to be the busiest day of the week, we love visiting Geula on Friday morning to truly feel the Shabbos

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atmosphere wafting through the holy streets of Yerushalyim. The getting-readyfor-Shabbos energy is palpable. Beyond the bakeries and Shabbos takeout spots, Geula has loads of gift shops, Judaica stores and art galleries that sell beautiful works of religious-themed art. There is truly nothing like it.

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UNIQUE FOODS TO TRY: ROTEV Uri’s Pizza offers the OG Geula creation, a delicious sauce to accompany pizza called rotev. Rotev, which means sauce in Hebrew, is a subtly spiced mayo/ tomato concoction that is a staple at Uri’s Pizza and has spread to many other pizza shops throughout Israel and beyond.

YERUSHALMI KUGEL Yerushalmi kugel, or Jerusalem kugel, emerged in the 19th century among Jewish immigrants settling in Yerushalayim from Eastern Europe. While it shares its kugel moniker with traditional Ashkenazi versions, Yerushalmi kugel boasts a unique flavor profile that blends sweet and savory notes with a spicy edge from black pepper. Its key ingredients include thin egg noodles, caramelized sugar and a generous sprinkling of black pepper, resulting in a dish that is crispy, sweet

and peppery all at once. You can find towers of this unique noodle dish throughout Geula and Bnei Brak. In unique Yerushalayim style, they are cooked in large round pots and are presented as such, with triangular slices cut according to preference.

ISRAELI HEIMISH WATER CHALLAH This unique breed of challah is usually egg free, but still slightly sweet. One bakery particularly well-known for their unique challahs is Bnei Brak's prominent Viznitz Bakery. This bakery draws its name from the Vizhnitz Hasidic dynasty, which has a significant presence in the city. One of the bakery's signature offerings is its fragrant, browned and toasty, slightly sweet water challah, a type of challah that is popular in Israel. They do also offer rugelach and other baked goods, as well as cholent and kugel on Thursdays and Fridays.

CHOLENT AND SHABBOS TAKEOUT Cholent is a cultural phenomenon amongst kosher keepers, but especially amongst Yeshiva students. It’s a dish enjoyed way beyond Shabbos lunch as a filling, satisfying and nostalgic dish that students can bond over. There are plenty of spots to enjoy cholent throughout Israel, but Bnei Brak, Geula and Mea Shearim are the places to go. Well known spots in Bnei Brak include Shtisel and Moti’s, as well as Yoeli’s in Geula and Dietch’s in Mea Shearim. Hadar Geula is a well-known Shabbos takeout spot too, but if you walk the streets you will stumble upon local, lesser known places that make similar food.

RUGELACH AND POPCORN Nechama's Bakery in Geula offers delicious baked goods like the classics, as well as colorful meringue cookies and freshly popped popcorn, staples for Shabbos afternoons.

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CELEBRATE BUTTER, HEIMISH STYLE! Buttery Yerushalmi Kugel Serves: 8

We took our Bubby’s classic Yerushalmi kugel recipe and used butter in place of the oil for fabulous results.

1 ⅔ ½ 5 2 2

(12-ounce) package extra-fine egg noodles cup plus 3 tablespoons sugar cup (1 stick) butter, melted eggs teaspoons kosher salt teaspoons freshly ground black pepper

1. Preheat oven to 350°F. Cook noodles according to package directions, then strain. 2. Return the pot to medium-high heat and add ⅔ cup sugar and butter. Cook, without stirring, until mixture is bubbly and amber in color. (Use a candy thermometer and wait until temperature reaches 320°F). 3. Working very quickly, pour noodles back into the pot with sugar and butter. Mixing vigorously, add eggs, remaining 3 tablespoons sugar, salt and pepper. 4. Pour kugel batter into a 9x13-inch baking pan or Bundt pan. Bake for 30 minutes.

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A BITE OF CHEESECAKE, A SIP OF WINE

A MOSAICA BOOK — A SHAVUOS SO FINE

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VISIT US ONLINE AT MOSAICAPRESS.COM Mosaica Press books are available for purchase at MosaicaPress.com and your local Jewish bookshop.

SOMETHING SWEET

Kremb o Parfait: with a ch erry on top I N D U LG E I N A H E AV E N LY PA R FA I T F E AT U R I N G L AY E RS O F F LU F F Y WHIPPED CREAM, V E LV E T Y K R E M B O, A N D A LU SC I O U S C H E R RY SAU C E , P RO M I S I N G A DELIGHTFUL SY M P H O N Y O F F L AVO RS I N E V E RY SPOONFUL.

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SOMETHING SWEET

CHERRY PICKING Cherry picking is a popular summer activity in Israel, with prime spots located in Northern Israel. Visitors enjoy picking fresh cherries straight from the trees, often accompanied by picnics, tractor rides and/or wine tastings. It's a fantastic way to experience Israel's countryside and agricultural richness. Several orchards across Israel offer cherry picking experiences during cherry season, typically from late May to early July, which aligns perfectly with Shavuos. Here are some well-known orchards where you can enjoy cherry picking:

• Bustan Bereshit Bagolan is located in Ein Zivan in the Golan Heights. It’s also located near Pelter winery and Mount Bental. • Moshav Odem in the Golan Heights. • Kibbutz Elrom, also in the Golan Heights and a 15-minute drive from Ein Zivan. • Pick Your Own Fruit at Moshav Shaal, another great Golan Heights location. • Yatir Forest in Southern Israel has an annual cherry picking festival. What makes this location unique is the desert region the cherries have successfully grown in for years! Most cherry orchards are in Northern Israel and thrive in the cooler environment. The cherries at Yatir are one of a kind.

Before planning your visit, it's a good idea to check the orchards' websites or contact them directly to confirm their opening hours, availability for cherry picking and any additional activities they may offer. Additionally, the exact timing of the cherry season can vary slightly each year, so it's best to inquire about the current season's dates.

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Krembo Cherry Parfaits Serves: 8

This dessert encapsulates the essence of Israel in a glass. Thick, luscious whipped cream is a staple in Israeli cafés, lending authenticity to the experience. Cherry season in Israel coincides with Shavuot, adding a burst of seasonal freshness to the celebration. Let's not forget krembo, the quintessential Israeli packaged treat, unmatched in its unique flavor and texture. Combine all these elements together and you have a delightful, festive dessert that pays homage to Shavuot with an Israeliinspired twist. FOR THE VANILLA WHIPPED CREAM: 3 cups heavy cream 2 tablespoons confectioners’ sugar 1 tablespoon vanilla bean paste or 1 vanilla bean pod, scraped, and 1 teaspoon pure vanilla extract

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FOR THE CHERRY SAUCE: 1 cup fresh or frozen cherries, pitted and halved 2 tablespoons sugar 1 tablespoon lemon juice ¼ teaspoon pure vanilla extract FOR THE MILK CHOCOLATE GANACHE: 2 ounces milk chocolate, finely chopped 1 ounce bittersweet chocolate, finely chopped 3 tablespoons heavy cream FOR ASSEMBLY: 4-6 store-bought vanilla Israeli krembos, quartered 1. For the vanilla whipped cream, add heavy cream, confectioners’ sugar and vanilla bean paste to a chilled mixing bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, beat on medium-high speed until stiff peaks form.

2. For the cherry sauce, add cherries, sugar, lemon juice and vanilla extract to a saucepan over medium heat. Cook, stirring occasionally, until cherries soften and sauce thickens slightly, 8-10 minutes. Remove from heat and let cool to room temperature. 3. For the chocolate ganache, add chocolate to a glass or metal bowl and set aside. 4. Add cream to a saucepan and bring to a boil. Alternatively, add to a microwavesafe bowl and microwave until hot. Pour over chocolate and let sit for 1 minute, then whisk until smooth. If necessary, heat the mix over a water bath until all the chocolate is melted. 5. To assemble, layer the parfaits: First, add a spoonful of cherry sauce to the bottom of a parfait glass, then top with a piece of krembo, then whipped cream and ganache. Top with a final dollop of whipped cream. Repeat with remaining ingredients.

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As you put the final touches on your beloved Shavuos cheesecake, steal a bite from our widely beloved Milk Chocolate bar. The perfect storm of creamy, smooth, and sweet, it’s the not-so-secret cheesecake ingredient that makes all the decadence.

SOMETHING SWEET

Krembo: A brief history Krembo, a beloved Israeli treat, has a relatively recent but fascinating history. Created in the 1960s by the Germanowned Israeli company Strauss, Krembo quickly became an iconic sweet snack enjoyed by generations of Israelis. The inspiration for Krembo came from the Austrian dessert known as "Schokokuss" or "Schokoladenkuss," which translates to "chocolate kiss." This dessert consists of a soft marshmallow-like filling covered in chocolate. The original Krembo features a similar concept: a fluffy marshmallow-like filling atop a round biscuit base, all coated in a thin layer of chocolate. However, Krembo's marshmallow filling is typically flavored with vanilla or mocha, adding a unique twist to the classic treat. Krembo is especially popular during the winter months, as it was traditionally sold seasonally from October to March. Its popularity has led to various flavor variations and even vegan versions to accommodate different dietary preferences. Nowadays, you can find Krembo year round and in kosher/Israeli markets throughout the United States too. Over the years, Krembo has become deeply ingrained in Israeli culture, often associated with childhood memories, holidays and social gatherings. It's a symbol of nostalgia and comfort for many Israelis, representing not only a delicious sweet treat but also a sense of community and shared experience.

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SOMETHING SWEET

Excerpted from Balaboosta by Einat Admony

For the cream filling:

1. Place the sugar, water, and lemon juice in a small saucepan and dissolve completely over low heat. Simmer just until a candy thermometer reads 235°F; alternatively, to check whether the sugar is ready, old-school style, simply scoop a teeny tiny amount of syrup onto a spoon and drop it into an ice bath. If the syrup congeals, it’s ready.

Photographs by Quentin Bacon.

Homemade Krembo Serves: 20

This is my version of the Krembo, a classic Israeli childhood snack. As kids, we’d get a box of twenty-four Krembos with a cookie base. We’d start eating away and smearing these chocolate-covered marshmallow treats onto one another’s faces. There are different ways to eat a krembo — some devour the entire chocolate shell first; others hollow out the chocolate by sucking out the creamy inside. I think the best way is on your own, without sharing. You can find them in supermarkets all over Israel, but they taste even better when homemade. If you’re short on time (and long on children), you can use store-bought cookies as your base instead of making your own. HOMEMADE COOKIES: 2 cups graham cracker crumbs (about 10 cookies) 8 tablespoons (1 stick) cold unsalted butter, cut into small cubes ¼ cup finely chopped pecans CREAM FILLING: 1 cup sugar ⅓ cup water ½ teaspoon fresh lemon juice 4 egg whites Pinch of cream of tartar GANACHE: 11 ounces 72% cacao chocolate 3 tablespoons canola oil

For the homemade cookies: 1. Preheat the oven to 350°F. 2. Combine the graham crackers, butter, and pecans in a food processor. Pulse until the ingredients are well combined and the texture is like grainy sand.

2. While the sugar is heating, whip the egg whites with an electric mixer until foamy. Add the cream of tartar and keep whipping over medium speed. Once the syrup is ready, carefully and slowly drizzle the syrup into the mixing bowl with the egg whites while the mixer is running. Keep whipping the whites until the mixing bowl is cool to the touch and the mixture is stiff and glossy, 5 to 7 minutes.

To assemble: 1. Scrape the cream filling into a pastry bag fitted with a ½-inch round tip. Place the cookies back on the baking sheet lined with the parchment paper. Carefully pipe a 3-inch mound of cream filling onto each cookie, covering the entire surface area and finishing it off with a peak at the top. 2. Place the almost-finished krembo in the freezer overnight or for at least 5 hours.

For the ganache: 3. When the krembo is finished hanging out in the freezer, you can start on the ganache. Bring a medium pot of water to a simmer. Combine the chocolate and oil in a large bowl, then place it over the simmering water. Melt the chocolate and stir occasionally with a rubber spatula until thoroughly combined.

To finish:

3. Line a baking sheet with parchment paper and form 2-inch disks directly on the sheet. I usually grab the cookie cutter and pack in a little bit of the graham cracker mixture inside, then pat it down. This gives my cookies a nice uniform shape, but if you don’t have anything on hand, there are no strict rules against making them freehand.

1. The next step is a bit messy...The simplest way is to place a rack on top of the baking sheet lined with parchment paper and then place the krembo right on top of that rack. When you pour the ganache over the krembo, the ganache will drip past the cooling rack and onto the parchment paper. The ganache should harden almost on contact with the frozen krembo, creating a nice chocolate shell.

4. Bake in the oven until the cookies are crisp, about 20 minutes. Place them on a rack and cool completely before handling. Reserve the baking sheet and parchment paper to use for assembling the krembo.

2. Use a spatula to lift the cookies from the cooling rack and onto a serving platter. Crumple up the parchment paper for an easy cleanup so you can have more time to enjoy these gooey treats.

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PACKING UP THE LOVE:

THE HEART OF AN EXPERIENCE BY: S H I F R A K L E I N

VO LU N T E E R TO U R I S M , A LSO K N OW N AS VO LU N TO U R I S M , I S A FO R M O F T R AV E L W H E R E I N D I V I D UA LS CONTRIBUTE THEIR T I M E A N D S K I L LS TO SU P P O RT C O M M U N I T Y- BAS E D P ROJ ECTS O R E N V I RO N M E N TA L I N I T I AT I V E S W H I L E E X P LO R I N G A D E ST I N AT I O N . I T I N VO LV E S PA RT I C I PAT I N G I N VO LU N T E E R ACT I V I T I E S T H AT A D D R E SS LO CA L N E E DS, SU C H AS T E AC H I N G, C O N ST RU CT I O N , C O N S E RVAT I O N O R H E A LT H CA R E , W I T H T H E G OA L O F M A K I N G A P OS I T I V E I M PACT.

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Ben Shapiro, POLITICAL COMMENTATOR AND BESTSTELLING AUTHOR

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David Friedman, former United States ambassador to Israel

Pantry Packers is a project run by Colel Chabad, the oldest continuously operating charitable organization in Israel. Colel Chabad operates a variety of social welfare programs aimed at assisting vulnerable populations throughout Israel, including the elderly, Holocaust survivors and families facing financial hardship. As part of Colel Chabad's broader mission of providing assistance and support to those in need, Pantry Packers plays a crucial role in helping alleviate hunger and food insecurity within Israeli communities. Through the dedication of volunteers and the support of donors, Pantry Packers continues to make a meaningful impact in the lives of thousands of people across Israel.

PAN TRY PACK ERS CON TI N U ES TO M AK E A M EAN I N G F U L I M PACT I N TH E LI VES OF TH OUSAN DS OF PEOPLE ACROSS I SRAEL. JUNE 2024 Fleishigs

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The Pantry Packers experience is suitable for the entire family. Volunteers typically work in a warehouse-like setting, where they sort, pack and label foods such as rice, pasta, canned goods and other non-perishable items. The atmosphere is often lively and communal, with volunteers of all ages and backgrounds coming together to make a meaningful difference. Participating in such a cause not only provides practical assistance to those facing food insecurity but also fosters a sense of unity and connection within the community. Volunteers leave with a profound understanding of the impact their efforts have on the lives of others, making it a deeply rewarding and memorable experience.

DON'T OVERLOOK THE PACKAGING: A TOUCH OF THOUGHTFULNESS Zalman Duchman from Colel Chabad recently shared a heartwarming story. Following the events of October 7th, Colel Chabad swiftly stepped up to provide for thousands of families who had fled to Jerusalem from the border regions, partnered by businesses and organizations across the world, including Fleishigs Magazine. Colel Chabad made an extraordinary effort to support these families during a critical time. After running short on regular shopping bags, they began using large, branded paper bags and cooler bags — leftovers from a previous donor event — for food distribution. The response was unexpected but telling; one grateful recipient remarked how the food seemed even more delightful when served from these nicer bags. This story beautifully illustrates a simple truth: the care put into packaging can deeply enhance the joy of a meal. So, if you ever find yourself with the opportunity to prepare food or a care package for a family in need, remember that a little extra attention to the packaging can transform the entire experience.

Rabbi Shalom Duchman Director of Colel Chabad, Rabbi Zalman Duchman Director of Development Colel Chabad,Mayor of Jerusalem Moshe Lion

Donate to Pantry Packers online at pantrypackers.org. 114

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MEIR PANIM CONTINUES TO OFFER SOLACE AND SUPPORT AS UNCERTAINTY LOOMS BY: H A DASSA H BAY

n the midst of the ongoing turmoil experienced in Israel by displaced families, IDF soldiers and their families, as well as needy individuals and families, Meir Panim has been working tirelessly to mitigate the hardships and spread light. Mimi Rozmaryn, Director of Global Development at Meir Panim, recently took part in a conference abroad, where she shared the plight of Israelis in the eighth month of an existential war. “People are under the impression that the war is over, but we’re living proof that it’s very much not over,” she states. Meir Panim has become a sanctuary for displaced families from northern communities, feeding thousands daily, in addition to the steady patrons comprising single-parent families, the elderly and the working poor. Another important initiative is the clothing drives for displaced families, whose needs evolve as the seasons change and the children grow. The organization has also been extending ongoing support to IDF soldiers, organizing BBQ events to bolster spirits during active tours and as celebrations of completed duty, underscoring Meir Panim’s comprehensive approach.

“For several weeks, we were organizing only takeout due to the intermittent shelling,” Mimi explains, “but our patrons told us, ‘Our hunger is louder than the sirens.’” Through strategic partnerships, such as a significant donation from the airport caterer Tamam, Meir Panim has been able to distribute thousands of meals. Additionally, the new walk-in fridge at the Tiberias branch exemplifies Meir Panim’s dedication to meeting the growing needs of the community. The spirit of volunteering at Meir Panim has never been stronger, with troops, displaced individuals and even family members of the hostages offering their time and energy on behalf of others. Meir Panim’s efforts, rooted in compassion and resilience, offer a glimmer of hope in times of adversity, embodying the belief that together, we can face the challenges that lie ahead.

With the war in its eighth month, industries across the board are continuing to suffer significant setbacks. Tourism and construction, for example, are facing severe downturns, leading to an increased demand for Meir Panim’s services, not just from displaced individuals but also from locals who are unemployed and struggling to make ends meet. Meir Panim’s response has been swift and adaptive. The Dimona branch has geared up activities, providing large numbers of care packages, as well as food for soldiers and community support. In Tzefat, despite the challenges, Meir Panim’s commitment remains unwavering. Shockingly, a rocket strike coincided with the reopening of their dining facility back in February, but they remain undeterred.

Make your donation today online at www.mpdonate.org, through the toll-free number (877) 7-DONATE / 877.736.6283 or by mail to American Friends of Meir Panim at 88 Walton Street, Suite B1 Brooklyn, NY 11206-4479. JUNE 2024 Fleishigs

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THE LAND OF MILK AND HONEY BY: S H I F R A K L E I N

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DATES MEET THEIR MATCH IN CREAMY GOAT CHEESE Embark on a culinary exploration inspired by the evocative imagery of the Land of Milk & Honey, a phrase that echoes through the pages of the Torah. Here, milk signifies the gentle richness of goat's milk, while honey conjures the luxurious sweetness of silan, otherwise known as date syrup. Each ingredient is cherished on its own and carries a story of tradition and resilience, most apparent in the barren space the modern nation of Israel was faced with upon the most early aliyot in the late 1800s. Today, Israel truly is a space flowing with milk and honey. To celebrate this phenomenon, we married dates and goat cheese for two fun appetizers that are both easy and unique — a perfect addition to your Shavuos feasting.

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Whipped Goat Cheese with Roasted Beets and Silan Serves: 6-8

This dish offers a delightful combination of creamy goat cheese, earthy roasted beets and a sweet touch of date syrup, all brought together with the freshness of dill and parsley. It's sure to impress your guests or make for a delightful solo indulgence.

NOTES: • For a shortcut, use pre-cooked packaged beets, such as Gefen. • For best results, keep the goat cheese at room temperature until slightly softened. 3 3 ½ ¼ 16 ¼ 2-3 ¼ ¼

beets, peeled and diced tablespoons olive oil, divided teaspoon kosher salt, plus more to taste teaspoon freshly ground black pepper, plus more to taste ounces goat cheese, at room temperature cup heavy cream tablespoons silan (pure date syrup) cup chopped fresh dill cup chopped fresh parsley

1. Preheat oven to 400°F. Arrange beets on a parchment-lined baking sheet and toss with 1 tablespoon olive oil, salt and pepper. Roast for about 25 minutes, until tender and slightly caramelized. Set aside to cool. 2. Add goat cheese and heavy cream to a mixing bowl. Using a hand mixer, beat until the mixture becomes light and fluffy. Season with a pinch of salt and pepper, to taste. 3. Spread whipped goat cheese onto a serving platter. Top with roasted beets and a drizzle of silan. Garnish with fresh herbs.

Medjool Dates Stuffed with Goat Cheese, Halva and Pecans Serves: 6

These stuffed Medjool dates make for a delightful and elegant appetizer or dessert, perfect for entertaining. I recommend serving these at the end of a meal with piping hot mint tea.

NOTES: • Medjool dates that have pits in them tend to be fresher and plumper than pitted ones, so buy dates with pits if you can — they only take seconds to pit. • The goat cheese will be easier to work with if it sits at room temperature just until slightly softened. • Any nut will work well here — walnuts, almonds and pistachios are good substitutes. 12 4 ¼ ¼

large Medjool dates ounces goat cheese, at room temperature cup crumbled halva cup pecans, chopped Honey, optional, for drizzling Fresh mint leaves, optional, for garnish

1. Using a paring knife, make a slit lengthwise along one side of each Medjool date and remove the pits. Be careful not to cut all the way through the dates. (Alternatively, carefully pry the dates open with your fingers and remove the pits — they tend to open right up.) 2. Mix goat cheese, halva and pecans until well combined. Stuff each date with a spoonful of the goat cheese mixture, pressing lightly to ensure the filling stays in place. 3. Enjoy stuffed dates as is or arrange on a serving platter and drizzle with honey and garnish with mint (if desired).

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26 Seeded Crackers

26 Creamy Mashed Potatoes FF

63 Tahini Yogurt Sauce M Q

27 Roasted Eggplant with Date Salsa and

63 Silan Vinaigrette M Q

Yogurt Tahini

SWEET TREATS 28 White Chocolate Lemon Cheesecake Tart FF 78 Basque Cheesecake

63 Berry Tahini Dressing M Q

42 Sicilian Shakshuka FF

101 Double Chocolate Mocha Muffins FF

72 Spiced Shallot Butter

43 Creamy Egg Bake FF M

108 Krembo Cherry Parfaits FF

50 Gaia Melon Salad with Blue Cheese M Q

111 Homemade Krembo FF

VEGETARIAN & FISH 26 Family-Style Salmon Meunière FF 26 Steamed Baby Bok Choy M Q 26 Avocado Apple Salsa FF Q 27 Date Salsa 33 Olive Oil Poached Snapper Q 34 California-Style Sashimi 43 Garlic Pita M 75 Chraime FF

59 Grilled Haloumi Salad with Berry Tahini Dressing 59 Brown Butter Roasted Butternut Squash M 60 Blue Cheese and Apple Salad with Silan

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67 Creamy Squash Pasta Sauce FF

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68 Creamy Beet Pasta

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Vinaigrette M Q

70 Cheesy Israeli Couscous FF Q 72 Pasta with Brown Butter Sage Sauce 72 Spiced Shallot Butter 91 Crunchy Israeli Salad with Quark M FF Q 91 Roasted Butternut Squash with Quark 104 Buttery Yerushalmi Kugel FF 108 Whipped Goat Cheese with Roasted Beets and Silan 108 Medjool Dates Stuffed with Goat Cheese, Halva and Pecans M Q

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LAST BITES

IsraelInspired Recipes BY: ELISHEVA TAITZ Here are some of our favorite Israelinspired recipes from prior issues, all of which are available on the Fleishigs app.

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HONEY HAWAIJ CHALLAH WITH ESPRESSO TAHINI SWIRL By: Mandy Silverman ISSUE #30 Your shuk spice run should always include “hawaij for coffee,” a deliciously warm spice blend of cinnamon, ginger and cardamom used here to create the most unique challah.

PRESERVED LEMONS By: Adeena Sussman ISSUE #46 Preserved lemons are a tart condiment that perfectly accompanies any Israeli feast. They are simpler than you think to make, only requiring a few staple ingredients.

MALAWACH SHAWARMA BURRITO

FAMILY-STYLE BOREKA “SANDWICH”

CRISPY SCHNITZEL

By: Ari Raskin

By: Adina Silberman

By: Jasmine Einalhori

ISSUE #45

ISSUE #51

ISSUE #17

This recipe combines two of Israel’s greatest foods — savory, succulent chicken shawarma and flaky malawach. Together, it results in one of the greatest sandwiches of all time.

You can’t go far in the shuk without stumbling upon trays and trays of borekas. Here, homemade borekas are filled with delicious toppings for an easy and filling family favorite.

No explanation needed. An icon for a reason.

OMBRÉ COFFEE ICEBOX CAKE

SESAME CARROTS

LIMONANA

By: Rosa Seidenwar

By: Ahuva Schwartz

By: Shifra Klein

ISSUE #18

ISSUE #23

ISSUE #9

Icebox cakes are classic in Israel and come together quickly by layering whipped cream with tea biscuits. This version has an ombré effect using coffee and is perfect for summer.

The sauce for this addictive roasted carrot dish bursts with so much flavor, you will keep coming back for more.

There is no drink more iconic than limonana, a sweetened, blended mint lemonade found everywhere throughout Israeli cafés, restaurants and shuk vendors — the ideal drink for summer.

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