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Hope in Difficult Times

Recipes

Nuts about Nut and Fruit Cake

{image_1}Dried fruits and nuts are standard fare on the Middle Eastern table and have been for millennia. Figs, dates, and apricots were delicious, nutritious staples in the ancient Israeli diet, and drying them insured they could be eaten year-round. Today, many a holiday menu is augmented with colorful dishes of these tasty delights, and generations of Israeli cooks have come up with literally hundreds of creative ways to use them in main dishes, salads and desserts.

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Rina’s Famous Fish

{image_1}Of all the artistic gifts that God has bestowed on His people, that of cooking is probably the most widely appreciated. Combining spices, flavors, and aromas to create a “dish to die for” is indeed an art, and we all know people from whom we covet a dinner invitation because the very thought of the food that graces their tables causes our mouths to water.

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Surprising Seders

{image_1}Many of us are familiar with the celebration of Passover, even if we aren’t Jewish. Some of us have had the privilege of attending a Passover seder meal in the home of a Jewish friend or participated in a sederconducted as a teaching experience. Many Christians are aware that the Last Supper, as mentioned in the Christian Scriptures, was a Passover seder and are eager to learn about the holiday that was important to Yeshua (Jesus) Himself. As traditions go, Passover has had amazing longevity, originally celebrated by Moses and the Israelites, and has attracted interest from a variety of faith traditions.

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Mount Zion’s “Snookery”: Chocolate Almond Velvet Ice Cream

{image_1} “Snook” was the wife of BFP’s founder, Dr. G. Douglas Young. Though she wasn’t a teacher, writer, or speaker like her husband, Georgina Young was as involved in the work of the Institute of Holy Land Studies—the school Dr. Young founded in Jerusalem—as he was, just in different roles: decorator, homemaker, hostess, cook, and “mom” to students far from home and war-weary Israeli soldiers.

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The Hanukkah Trail: Ashkenazi Potato Latkes

{image_1}It was Hanukkah, last year, when a group of Bridges for Peace staff gathered outside the Old City at Jaffa Gate, early evening. We were guided through the Old City by Tom Brimmer, our CEO’s husband and licensed tour guide. As we began our walk, I realized what a special evening this was going to be. Not only does Tom have a wealth of knowledge and interesting facts at his fingertips, but there was an acute awareness surrounding us of who the Jewish people are. How they love this Land and love to celebrate the holidays and the feasts! Their pride in being Jewish and in their history and culture shines like a light. So began our trail of seeking and admiring the Hanukkah menorahs (hanukkiot).

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Hooked on Fish: Sea Bass with Tahini Sauce

{image_1}When we think of all the creatures referenced in the Bible, especially those mentioned for food, fish probably isn’t the first thing that comes to mind. The sacrificial system which fed the priesthood, the meals prescribed for celebrating the various feast days, and the fatted calf that fed the ancient visitor were all based on red meat. As such, cattle are mentioned many times in the Scriptures. In the earliest references, the use of the word simply means “domesticated animal” and might have included other species. And of course, sheep and goats are referred to literally hundreds of times. No wonder we think of these creatures first.

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Hidden Treasure: Beetroot and Pomegranate Salad

{image_1} Have you ever opened a pomegranate and marveled at the mass of sparkling rubies one finds? Almost like opening a treasure chest with great expectation, and there—glistening in the light—are tiny clusters of gems. One can only be in awe of the intricacy of God’s creation. Quite regal in appearance with its crown prominently displayed, the pomegranate is one of the seven species of the land of Israel (Deut. 8:8). It is the fruit that ripens in September, heralding in Rosh HaShana, the Jewish New Year. Pomegranate trees throughout the Holy Land are laden, and there is an expectancy of hope and joyous celebrations.

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The Mysterious, but Loyal Druze:  Druze Rice

{image_1} Since Israel gained statehood in 1948, the Jewish people have returned to their native soil in waves, bringing millions into the Land from all over the world. Israel is not just a country, but a national and religious homeland. After thousands of years of forced exile, the freedom to make aliyah (immigration) is the answer to the millennia-old collective cry of the Jewish heart. Israel has, indeed, become a melting pot with over 120 nationalities represented among its citizenry, and over 80 languages spoken among them.

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Forbidden Fruit?  Apple Cake

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

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A Dish with History:  Tunisian Chicken

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

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