Upon biting into a fresh fig in Sicily, Gayle L. Squires found herself mumbling a joyful prayer — and was inspired to create this refreshing dessert.
Israel imported its first fruit and vegetables from the Gaza Strip in almost eight years on Thursday, in a partial easing of an economic blockade maintained since the Islamist group Hamas seized control of the Palestinian territory.
Whether in cakes and salads or just spread on fresh bread, avocados are one of life’s great pleasures. Here, two recipes for avocado lovers.
When Shavuot rolls around, many of us think: Finally, an opportunity to plan a delicious dairy meal! Only problem is, dairy isn’t originally a Shavuot food at all.
The Hamas government has barred much of Gaza’s fruit imports from Israel. The goal is to cultivate local Palestinian agriculture, but traders say it may kill business.
Five Israeli Arabs and three Palestinians have been formally charged with the unlawful possession of a range of explosive and automatic weapons, after the cache was found in August. The police found a number of deadly weapons, including hand grenades, explosives, a number of different pistols and ammunition. It’s as yet unclear for what criminal purpose the weapons were intended for. The weapons had been stored in fridge within a fruit and vegetable market shop in east Jerusalem, and the police stormed the premises after receiving a tip off. The eight bad apples, from Hebron and East Jerusalem, now face a legal hot potato given the extensive weapons haul, while the police, still trying to uncover a motive, hope that they spill the beans.
Earlier this week, Pnina Jacobson and Judy Kempler wrote about the aging Jewish community, the Australian Jewish community, and about their decision to self-publish their cookbook One Egg Is A Fortune. Their blog posts are featured on The Arty Semite courtesy of the Jewish Book Council and My Jewish Learning’s Author Blog Series. For more information on the series, please visit:
The peach dumpling I’m eating as I write this looks like a starchy, speckled globe: a whole peach, wrapped in a dumpling shell and sprinkled with cinnamon sugar. It’s certainly tasty, but it’s not as good as the ones my grandmother used to make. I did the best I could, picking out the ripest fruit at the supermarket and carefully following the recipe. But my first stab at Grandma Millie’s Czech fruit dumplings —”knedliky,” she called them — just didn’t quite measure up to hers. And I’m okay with that. After all, Millie made knedliky for decades. My dad has memories from the 1950s of eating them alongside his three younger brothers in their childhood home in a small town southwest of Chicago.
Like many modern American families, the faces around my dinner table have changed as family members pass on, others leave for, and then return from, college and new members join our family through marriage. With each of those alterations, our religious and culinary traditions transformed, morphing to fit our new family. But, Shabbat dinner — the one sacrosanct observance in our family — remains.
Most foods of Jewish ritual are well known to the larger Jewish community. The entire seder is focused around a series of symbolic foods that are familiar to almost all Jews. However, the foods of smaller and lesser known Jewish communities around the world are often lost as their numbers dwindle and dishes are prepared less and less.