2017-04-26 / Columns

The rebbitzin’s recipes: Celebrate Lag B’Omer with Israeli dishes

COOKING
DEBI EPSTEIN

Lag B’Omer marks the 33rd day of the counting of the Sefirat HaOmer (the counting of the Omer period). During this time, the 24,000 students of the great sage Rabbi Akiva passed away. We mourn this tragedy, which ended on Lag B’Omer, by refraining from taking haircuts, listening to music and rejoicing at weddings. This year, Lag B’Omer is celebrated on Sunday, May 14.

BEEF KABOBS
2 lb. London broil, cubed
1/3 cup olive oil
juice of one lemon
four crushed cloves of garlic
1/2 tsp. coriander
1/4 tsp. sea salt

dash of black pepper

Mix together the above ingredients in mixing bowl. Add beef cubes and toss together. Marinate for approximately one hour. Thread the beef cubes onto skewers. Discard the marinade. Oil the grill well. Grill on BBQ, turning the meat over once for approximately 10 minutes.

Serve hot with rice and warmed pita bread, and an Israeli salad too!

Serves six.

TABBOULEH
1 cup fine bulgar
4 firm tomatoes, diced finely
4 scallions, thinly sliced
1/2 cup fresh parsley, finely
chopped
4 TBS. extra virgin olive oil
1 freshly squeezed lemon
sea salt and black pepper to taste

In large mixing bowl, pour one cup of boiling water over bulgar. Allow to stand for 30 minutes until all of the water has absorbed. Mix gently together with the rest of the ingredients. Marinate for one day ahead of time prior to serving.

Serves 4-5.

BABAGANOUSH
1 large eggplant
3 TBS. techina
1 freshly squeezed lemon
2 cloves garlic, chopped finely
1/2 tsp. sea salt

Place eggplant under broil for approximately 10 minutes, turning from side to side until tender and soft. Peel and discard skin. Mash finely and mix together with the remaining ingredients.

Serve as a salad or dip.

Makes 2-3 servings.

BAKLAVA
Filling:
3 1/2 cups pistachios, shelled
and chopped
4 TBS. sugar
1/2 cup margarine 1/4 cup canola oil
1 lb. filo dough sheets
Syrup:
2 cups sugar
1 cup water
3 TBS. lemon juice

Preheat oven to 350°F.

In a small bowl, mix the pistachio nuts together with the sugar and margarine and set aside. In a 9x13-inch baking pan, place 1/2 lb. of the filo sheets, one at a time, brushing each sheet with the oil using a pastry brush. Spread the nut mixture evenly over the dough. Cover with the remaining sheets of filo dough, repeating the same process.

With a sharp knife, cut through the filo sheets diagonally to form diamond shapes.

Bake 45 minutes until golden brown.

In a small saucepan, simmer the syrup ingredients for 5 minutes. Pour syrup over Baklava and place into oven for 5 additional minutes.

Enjoy!

deb.epst@gmail.com

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