By Robin B. Zeiger, Ph.D. One of the bonuses of living in Emek Hefer is all the wonderful Israeli food.
I have already shared with you one of my favorite restaurants, HaRoeh B’café. There are many more such treasures to come. I have a new writing spot. I sit at a restaurant overlooking the sea. This is truly the perfect place for inspiration. I am also surrounded by other wonderful delicacies.
Café Hafuch (the Israeli equivalent of a latte) with fresh whipped cream, fresh baked bread, salads, and lentil soups, and Israeli cheesecake are among my favorites. The country is truly filled with fresh baked bread everywhere with pita, “bagelach”, and foccacia, just to name a few. Venders even walk along the side of the highway with mounds of fresh bagelach.
I must confess, like a young child, I savor the salty end first. In Emek Hefer, I am also surrounded by wonderful cooks. Like the rest of Israel, my region of the country is truly a mixing bowl of many cultures and traditions (Sephardic, Askenazic, Russian, Ethiopian, American, British, and French) to name just a few. I can finally find kosher ethnic cuisine.
My family always enjoys being invited out for Shabbat to a Sephardic household. Sephardic cooks often begin the meal with an interesting selection of salads and condiments from homemade humus to Israeli olives and pickles. I have even learned to peel the cooked chick peas first before making the humus. It is much smoother. I am excitedly anticipating spending our first Passover in Israel as true Israelis.
In anticipation, I want to share with you a recipe from one of my neighbors, Orna Nagar.
Orna works at the Jewish Agency’s Ben Yakir Youth Village. She has been a part of the Par tner shi p 2000, hosting and meeting visitors to the community. Besides all this, Orna’s claim to fame is that she is a good Sephardic cook.
We hope you enjoy her apple cake. By the way, it is a good thing I am walking so much these days – with all the delicacies.
Orna’s Apple Cake Dough :
6 eggs 1 cup oil 2 cups sugar 1½ cup of Matzah meal 1/2 cup of potato starch
1 kg. (2 ¼ lbs) of apples, peeled & sliced 2 tsp. of cinnamon A small amount of lemon ½ cup of sugar
½ cup of walnuts 2 tsp. of cinnamon ¼ cup of sugar
Blend in an electric mixer the ingredients for the dough. Flatten half of the dough in a 10 inch round pan. Mix the filling and place on the dough. Cover the filling with the other half of the dough. Sprinkle the topping Bake in a 350 degree oven 1 to 1 ¼ hours Enjoy!
Robin Zeiger : firstname.lastname@example.org