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A Ray of Hope


Amanda’s Matzah Toffee Crunch

For the seven days of Passover and the Feast of Unleavened Bread, Jewish people forgo all chametz (leaven)—just like their ancestors did when God delivered the Children of Israel from slave master Pharaoh. With bread, cake, pastry, pasta and even rice off limits for a week, matzah becomes a daily staple. Over generations the Jewish

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Israeli Salad

If you were to ask someone, “What is typical Israeli food?” chances are their answer would be, “Israeli salad and/or falafel.” Israeli salad is a truly versatile dish that can appear at breakfast, lunch and dinner. The basic ingredients are cucumber, tomato, onion, red pepper and cilantro (or parsley). Your cucumber selection will depend on

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Winter-warming Orange and Pineapple Chicken

This recipe combines an Israeli staple—chicken—with the tangy sweetness of another national favorite: sun-kissed oranges. Teamed with pineapple, this dish offers the perfect comfort food to ward off the winter chill. Serve with spicy rice and green salad for a hearty, satisfying meal.   Ingredients 3.3 lb. (1.5 kg.) chicken pieces 4 tbsp. (60 ml.)

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Ayala’s Wholesome Hamin

Hamin is a Jewish staple in many homes on Shabbat (Sabbath)—a hot, filling dish that cooks overnight and into the morning so families have a warm meal ready to eat after Saturday morning prayers. Cholent is the Ashkenazi version of Hamin and involves mixing all the ingredients together into a stew. The Sephardic Hamin is

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Rosh HaShanah Apple-Honey Rose Tart

Jewish tradition teaches that Rosh HaShanah (Jewish New Year) is a time to dip apples in honey in celebration and expectation of a sweet year to come. This rose-shaped tart also hearkens back to Song of Solomon 8:5, “Who is this coming up from the wilderness, leaning upon her beloved? I awakened you under the apple tree.

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Ima’s Borrowed Moroccan Fish

Some dishes form part of a family’s legacy. They are passed down the generations from great-grandmother to grandmother to mother, each adding her own loving touch. Others are picked up along the journey of life, as friends, acquaintances and perfect strangers share the recipes they love. My “Ima’s (mother’s) Borrowed Moroccan Fish” falls in the

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Passover Coconut Macaroons

There is something incredibly satisfying about biting into a chewy, decadent coconut macaroon. Maybe it’s the fact that most are dipped in dark chocolate (which naturally makes everything taste better). Coconut macaroons are a well-loved Passover dessert, becoming a traditional Pesach staple in the late-1800s. To mix up your Seder meal this year, try one

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Pnina’s Tu BiShvat Bread

All Jewish holidays have special food customs. Tu BiShvat, or the New Year for Trees, is celebrated on the 15th of Shevat (usually in February). The holiday originated as a way to calculate the age of trees. The first three years, no fruit may be eaten. Fruit produced in the fourth year belonged to God

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Spicy Butternut Soup

This spicy Moroccan soup with cumin, chili and ginger has an unusual kick—not your average sweet butternut soup. Ingredients 2 tbsp.                         vegetable oil 2                                  onions, diced 2 inch (5 cm)               chunk of ginger root, roughly chopped 1                                  red

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Taste & See

I wish you could all join us in our sukkah (booth) on our balcony in Jerusalem overlooking the Gan Sacher Park and the Knesset…however it only comfortably fits about eight people. If you were here you would most probably be served one of our favorite salads. We always look forward to the fall festivals for

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