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Be’teavon!
Eat your way through Israel in a day
ָ ‫שר ִ ּד ּ ֶבר יְהוָה אֱ לֹהֵ י אֲ ב ֶֹת‬
,‫יך‬
ֶ ׁ ֲ‫ ַּכא‬:‫שר ִּת ְרבּ וּן ְמאֹד‬
ֶ ׁ ֲ‫ וַא‬,‫שר יִיטַ ב ְל ָך‬
ֶ ׁ ֲ‫ א‬,‫ וְ ָׁש ַמ ְר ּ ָת לַ עֲ שׂ וֹ ת‬,‫ִש ָר ֵאל‬
ׂ ְ ‫"וְ ָׁש ַמ ְע ּ ָת י‬
)'‫ג‬,'‫" (דברים ו‬.‫ש‬
ׁ ָ‫ ו ְּדב‬,‫לָ ְך־אֶ ֶרץ זָבַ ת חָ לָ ב‬
“Hear therefore, O Israel, and observe to do it; that it may be well with thee, and that ye may
increase mightily, as the LORD, the God of thy fathers, hath promised unto thee-a land flowing
with milk and honey” (Deut 6:3)
Introduction – Yariv & Boaz Binnun
”‫“סעודה ביחד היא שמן לחברות‬
“A meal together is the oil of friendship.”
There’s no ritual like it; breaking bread is the ultimate activity to bring people together, no matter who
they are or where they come from. It’s a mundane daily activity that we often don’t put enough stock
into. In Jewish culture, and in Israel in particular, a meal together says so many things – it tells you
where you are, what time of day it is, what time of year it is and so much more.
Here at eTeacher, we look at ways to integrate your Hebrew learning into your everyday life, making
it a “living” language for you to learn and love in every aspect of your life, outside of your virtual
classroom, Bible study class, community group and more. We are proud to present Be’teavon: Eat your
way through Israel in a day as a small glimpse into the world of flavor, color and life that Israel has to
offer as well as the importance of food and sustenance in our everyday physical and spiritual lives.
On each page of our book you can enjoy a simple local recipe, accompanied by a beautiful picture and
highlighted dictionary words for you to learn, as well as quotes about food from Scripture. There’s
nothing as wonderful as food, glorious food!
We have had so much fun making this for you – we hope you enjoy it even more!
Be’teavon!
Yariv & Boaz Binnun,
CEO’s
eTeacherGroup.com
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Before you begin:
Contents:
Kitchen “Must Haves”
Before you begin: Kitchen “Must Haves” - 3
Before you start cooking, you have to be well stocked up on some staple items, both in terms of food and
kitchen wares. Make sure your kitchen has the basics – a sink with running water, a stove, an oven, plenty of
preparation space as well as the items listed below so you don’t get stuck in the middle of cooking up a storm!
Breakfast
Shakshuka - 6
Israeli Salad - 8
Lunch
Falafel - 12
Hummus - 14
Dinner
Vegetable Pashtida (Frittata) - 18
Chicken Soup with Noodles - 20
Dessert
Fruit Salad - 24
Real Israeli Coffee in a coffeepot (finjan) - 26
Basic Food items to stock up on:
Basic “Must Have” Kitchen Items:
Olive Oil – Shemen Zayit – ‫שמן זית‬
Chopping Board – Keresh Chituch – ‫קרש חיתוך‬
Lemon – Limon – ‫לימון‬
A good cutting knife – Sakin – ‫סכין‬
Chickpeas – Garg’irey hummus – ‫גרגירי חומוס‬
A mixing spoon – Kapit – ‫כפית‬
Salt – Melach – ‫מלח‬
(Aluminum)Tin foil – Niyar Kesef – ‫נייר כסף‬
Pepper – Pilpel – ‫פלפל‬
Sugar – Sukar – ‫סוכר‬
Various sizes of:
Tomatoes – Agvani’ot – ‫עגבניות‬
Saucepans – Sirim – ‫סירים‬
Cucumbers – Melafafonim – ‫מלפפונים‬
Frying pans – Machbatot – ‫מחבתות‬
Garlic – Shum – ‫שום‬
Bowls – Ke’arot – ‫קערות‬
Onion – Batsal – ‫בצל‬
Measuring cups – Kosot Medida – ‫כוסות מדידה‬
Fresh Parsley – Petrozillia tria – ‫פטרוזיליה טריה‬
Vegetable peeler – Kolef Yerakot – ‫קולף ירקות‬
Eggs – Beytsim – ‫בייצים‬
Rice – Orez – ‫אורז‬
Milk – Chalav – ‫חלב‬
Flour – Kemach – ‫קמח‬
”.‫ הַ ּמו ִֹציא לֶ חֶ ם ִמן הָ אָ רֶ ץ‬,‫“בר ּו ְך אַ ּ ָתה ְי ָי אֱ ל ֽ ֵֹהינ ּו ֽ ֶמלֶ ְך הָ עוֹלָ ם‬
ּ
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“Blessed are You, Adonai our God, ruler of the
universe, who brings forth bread from the earth.”
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BREAKFAST
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Shakshuka – Eggs with
tomatoes and peppers
Israeli breakfast is a production and a half, and with good reason; as the old
saying goes, it’s the most important meal of the day, so Israelis are sure to pack
everything that they can into it! When the country was being built in agricultural
settlements, breakfast was always the largest meal before workers headed off into
the fields for a hard day’s labor. Though times have changed, the breakfast menu
remains the same. A popular Mediterranean twist on eggs is called “shakshuka”,
which includes the eggs being poached into a rich tomato sauce with peppers and
tomatoes, served with bread and salad, which are staples of every single meal,
breakfast, lunch and dinner.
You will need:
Directions
1 tablespoon olive oil
Heat the vegetable oil in a deep skillet over medium
heat. Stir in the garlic, onion, and bell pepper; cook and
stir until the onion has softened and turned translucent,
about 5 minutes. Add the canned tomatoes, paprika
and jalapenos/chili and stir, using the back of a spoon to
break up the tomatoes. Simmer for about 25 minutes.
2 cloves garlic, minced
1 onion, diced
1 green/red bell pepper, diced
1 (28 ounce - small) can whole peeled plum
tomatoes with juice
2 slices fresh jalapeno/chilli pepper, finely
chopped (optional)
4 eggs
4 slices pita bread
Salt & Pepper to taste
Crack an egg into a small bowl, then gently slip the egg
into the tomato sauce. Repeat with the remaining eggs.
Cook the eggs until the whites are firm and the yolks
have thickened but are not hard, 2 1/2 to 3 minutes.
If the tomato sauce gets dry, add a few tablespoons
of water. Remove the eggs with a slotted spoon, place
onto a warm plate, and serve with the tomato sauce,
salad and pita bread. Alternatively, if you are happy to
do so, the dish can be served straight out of the skillet.
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Dictionary
Stir – Livchosh – ‫לבחוש‬
Simmer – Reticha – ‫רתיחה‬
Add – Lehosif – ‫להוסיף‬
Plate – Tsa’lachat – ‫צלחת‬
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Chopped Salad
“Israeli Salad”
No meal in Israel is complete without it. Every
meal, no matter what time of day, boasts the
fresh, tasty produce of the land – in particular,
cucumbers and tomatoes. This salad goes with
everything – eggs, meat, fish, savory and sweet
pastries and is of course, enjoyable on its own.
Note that this isn’t a salad to be made in bulk
that can sit in the fridge – make it, eat it, and
then make some more for the next meal!
You will need:
Directions
3 large cucumbers
Dice the vegetables and toss them. Just before
serving, drizzle with olive oil, lemon juice, and sprinkle
with fresh parsley and a little salt.
3 green/red peppers
3 large firm tomatoes
½ cup extra virgin olive oil
Sea salt to taste, optional
This salad can become very soggy if kept too long.
It’s best served fresh. It won’t last longer than a day
in the refrigerator.
Juice of half a lemon
Fresh chopped parsley (optional)
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Dictionary
Vegetables – Yerakot – ‫ירקות‬
Drizzle – Lefazer – ‫לפזר‬
To toss – Le’arbev – ‫לערבב‬
Fresh – Ta’ri – ‫טרי‬
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Photo by: Boruk Gradman
LUNCH
)‫ג‬,‫ ח‬,‫ יִ ְחיֶ ה ָה ָא ָדם” (דברים‬,‫יְ הוָ ה‬-‫מֹוצָ א ִפי‬-‫ּכָ ל‬-‫ּכִ י עַ ל‬--‫הּלֶ ֶחם לְ ַבּדֹו יִ ְחיֶ ה ָה ָא ָדם‬-‫ל‬
ַ ַ‫“ּכִ י ל ֹא ע‬
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“Man doesn’t live by bread only, but rather by every word the comes out of the mouth of the LORD”
(Deut 8:3)
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Falafel in pita – Fried chickpea balls
served with hummus, tehina and salad
Falafel is commonly seen as the flagship Israeli food when in fact, it’s a delicacy the
whole Middle East enjoys. You can’t walk a block in an Israeli city without seeing
at least two or three falafel vendors, usually in small kiosks on boulevards, but also
squeezed between shopfronts as well. It’s delicious, quick and the ultimate Israeli
“fast food” considering you can eat the packaging it comes in! As a side note,
McDonalds in Israel had a short lived “McFalafel” campaign but as you can imagine,
it fizzled out quickly – there’s simply nothing better than your local falafel guy,
handing you a hot pita pocket of falafel smothered in hummus, tehina, salad and
chips. Try making it yourself, it’s so easy!
You will need:
Directions
1 cup dried chickpeas or 16 oz.
can of chickpeas or garbanzo beans.
Place dried chickpeas in a bowl, covering with cold water. Allow to
soak overnight. Omit this step if using canned beans.
1 large onion, chopped
Drain chickpeas, and place in pan with fresh water, and bring to a boil.
2 cloves of garlic, chopped
Allow to boil for 5 minutes, then let simmer on low for about an hour.
3 tablespoons of fresh parsley, chopped
Drain and allow to cool for 15 minutes.
1 teaspoon coriander
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper
(to taste) in medium bowl. Add flour.
1 teaspoon cumin
2 tablespoons flour
Salt
Pepper
Oil for frying
Mash chickpeas, ensuring to mix ingredients together. You can also
combine ingredients in a food processor. You want the result to be
a thick paste.
Form the mixture into small balls, about the size of a ping pong
ball. Slightly flatten.
Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).
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Dictionary
Drain – Lenakez – ‫לנקז‬
Combine – Leshalev – ‫לשלב‬
To boil – Lirticha – ‫לרתיחה‬
Mixture – Ta’arovet – ‫תערובת‬
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Hummus - Chickpea spread
The film You Don’t Mess with the Zohan might have blown things slightly
out of proportion, but hummus is truly an Israeli and again, middle eastern,
staple. Like salad, it can be eaten at every meal and can be a meal unto
itself. This simple blend of chickpeas, olive oil, lemon, garlic and salt goes
with everything and can be found almost everywhere. Whereas kids in the
US might long for a peanut butter sandwich as a snack, kids in Israel long
for hummus and pita. No matter what, this is a definite part of your day of
eating in Israel.
You will need:
Directions
One 15-ounce can (425 grams) chickpeas,
also called garbanzo beans
In the bowl of a food processor, combine tehina and lemon juice.
Process for 1 minute. Scrape sides and bottom of bowl then turn
on and process for 30 seconds. This extra time helps “whip” or
“cream” the tehina, making smooth and creamy hummus possible.
1/4 cup (59 ml) fresh lemon juice, about
1 large lemon
1/4 cup (59 ml) sesame paste (tehina)
Half of a large garlic clove, minced
2 tablespoons olive oil, plus more for serving
1/2 to 1 teaspoon salt, depending on taste
1/2 teaspoon ground cumin
2 to 3 tablespoons water
Dash of ground paprika for serving
Add the olive oil, minced garlic, cumin and the salt to whipped
tehina and lemon juice. Process for 30 seconds, scrape sides and
bottom of bowl then process another 30 seconds.
Open can of chickpeas, drain liquid then rinse well with water.
Add half of the chickpeas to the food processor then process for 1
minute. Scrape sides and bottom of bowl, add remaining chickpeas
and process for 1 to 2 minutes or until thick and quite smooth.
Most likely the hummus will be too thick or still have tiny bits of
chickpea. To fix this, with the food processor turned on, slowly
add 2 to 3 tablespoons of water until the consistency is perfect.
Place the hummus in a bowl then drizzle about 1 tablespoon of
olive oil over the top and sprinkle with paprika.
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Dictionary
Taste – Ta’am – ‫טעם‬
Smooth – Chalak – ‫ָח ָלק‬
Scrape – Lenagev – ‫לנגב‬
Consistency – Akvi’oot – ‫עקביות‬
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Photo by: Boruk Gradman
DINNER
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Pashtida – Vegetarian Fritatta
In Israel, dinner is often a very light meal, using a number of ingredients left
over from breakfast. Since the weather is more than often hot, and the midday
meal is usually “heavy”, dishes using lots of egg, cheese and vegetables are
preferred for the evening. A pashtida is a great example of this; it basically
combines all of these ingredients into a casserole dish which requires nothing
more than some mixing together and then popping into the oven, served with
salad and pita. Enjoy!
You will need:
Directions
2 - 3 carrots grated
Preheat oven to 350. Mix all ingredients together well. The
mixture will seem dry, but rest assured that the veggies will
excrete water as they cook. Put in a lightly greased 9x13 inch
baking pan until set, about 40-45 minutes (or longer). Ready
when lightly browned on top.
6 or 7 med. zucchini, grated
1 red bell pepper, sliced
1 cup fresh spinach, chopped
1 lg onion minced
1/2 cup olive/canola oil
3 large eggs, lightly beaten
1 to 1 1/2 tsp salt
Pepper as desired
2 cups flour or matzo meal
I cup grated cheese/cottage cheese (optional)
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Dictionary
Grated – Me’goorad – ‫מגורד‬
Spinach – Tered – ‫תרד‬
Sliced – Paroos – ‫פרוס‬
Oven – Tanoor – ‫תנור‬
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Chicken Soup with
vegetables and noodles
An all-round favorite from webinar host, Sigal Zohar
Chicken soup in Israel is not only the world’s greatest cold remedy, it’s also
an everyday food that can be enjoyed whenever you like. Chicken soup is
commonly served for the Sabbath meal (in my house it’s not Shabbat without
it!), as is Challah, the braided bread for the Sabbath, but both are enjoyed as
everyday foods in Israel as well. This recipe comes from my late mother-in-law,
Clara Zohar, and the soup’s rich aroma carries with it so much history, culture
and lots of love. It’s great for dinner and can stored and frozen easily. Enjoy!
You will need:
Directions
5- 6 chicken parts (legs and thighs)
Cook the chicken (only) in water (enough to cover the chicken)
for 15 minutes or more. Then add all of the diced vegetables and
cook together with the chicken for one hour. After an hour, drain
out the water, remove the chicken and vegetables and thoroughly
clean the pot. Afterwards, place the chicken and vegetables back
in the pot with clean water, enough to cover all the contents.
Cook together for another hour, adding the chicken stock, salt,
pepper and parsley 30 minutes later. After another 30 minutes,
add the noodles.
A liter of water
3 carrots, peeled and diced
One celery root (small) peeled and diced
2 zucchini, peeled and diced
1 onion, peeled and diced
2 medium potatoes, peeled and diced
Serve hot!
I cup thin soup noodles
Chopped parsley
Salt & pepper to taste
2 tablespoons powdered chicken stock
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Dictionary
Peeled – Mekulafim - ‫מקולפים‬
Potatoes – Tapuche’i adama - ‫תפוחי אדמה‬
Zucchini – Kishuim - ‫קישואים‬
Chicken Stock – Avakat Marak – ‫אבקת מרק‬
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DESSERT
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Fruit Salad
For all of the tasty sweets and pastries Israel has to offer, nothing goes over better,
anywhere, than the fresh produce of the land. As Genesis 1:12 says:
“‫טוֹב‬-‫ ִּכי‬,‫ ְל ִמינֵה ּו; ַו ּי ְַרא אֱ ל ִֹהים‬,ֹ‫בו‬-ֹ‫פ ִרי אֲ ׁ ֶשר ז ְַרעו‬-‫ה‬
ְּ
‫ ְועֵ ץ ֹע ֶׂש‬,‫ ְל ִמינֵה ּו‬,‫”ו ַּתוֹצֵ א הָ אָ רֶ ץ ּ ֶד ׁ ֶשא עֵ ֶׂשב ַמזְ ִריעַ זֶרַ ע‬
“And the earth brought forth grass, herb yielding seed after its kind, and tree bearing fruit, wherein
is the seed thereof, after its kind; and God saw that it was good.”
It’s always refreshing, always appropriate and always available.
So let’s make some fruit salad!
You will need:
Directions:
Assorted fruits – Melon, Pineapple, Berries,
Orange, Apple, Grapes, Banana
Dice all of the chosen fruits and place in a large bowl or
on a platter. If possible, chill for at least an hour in the
refrigerator before serving.
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Dictionary
Refreshing – Me’ra’anen – ‫מרענן‬
Grapes – Anavim - ‫ענבים‬
Pineapple – Annanas - ‫אננס‬
Platter – Magash – ‫מגש‬
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REAL Israeli Coffee in a finjan (Coffeepot)
Seeing Israel through the coffee glass, by journalist and editor Nimrod Ganzarski
When it comes to coffee, there are rules. You know what they say: “‫”על טעם ועל ריח אין להתווכח‬. (Al ta’am v’al
re’ach ein lehitvake’ach - taste and smell are subjective, so there is no argument). Israelis drink their coffee
tough, a reflection of themselves. Despite the hundreds of cafès in Israel that sell all of those “Cappuccino”,
“Macchiato” and other high-class “We-don’t-know-what-that-Italian-word-means” types of coffee, Israelis
generally prefer it strong, tough and dark. You can tell by now that I’m far from an elitist coffee drinker. I, like
many other Israelis, am on the ‘dark side’ of coffee. I like it black.
Our black is not your black
The fourth law concerns the cooking of the coffee. This law has several interpretations, depending on which
black coffee drinking laws you have been schooled in. However, all agree that first you heat water in a pot
(1¼ glasses of water for each drinker). Just before it reaches the boiling point, you drop in the coffee and stir
(one full spoon for every glass). A moment later, drop in the sugar and stir (two sugar units for every glass).
When you finally reach boiling point, you must pick up the pot and let the boiling water subside briefly, and
then return the pot to the stove/fire. Now the dispute arises; how many times must you pick-up-and-put-back
the pot? Well, it’s somewhere between three to seven times, depending on how you like it. Only then can you
pour the coffee into the glasses.
In Israel, black coffee is what western countries call “Turkish Coffee”. It’s an art form and must be made with
precision and concentration, but most importantly, with love and passion. In Israel it is usually referred to as
black coffee, but also Turkish or Bots coffee (‫ בוץ‬meaning mud because of the residue left at the bottom of
the glass.) A lot of Israeli men (yep, it’s a “guy” thing) have ‘Black coffee kits’ in the back of their car. The kit
contains coffee, sugar, 2-4 small glasses, a small pot and a gas burner (cooker). The “coffee kit” culture is so
popular that it is sold as a product in many stores.
The fifth and last law demands you hold the glass with your index finger and thumb.
Now drink up!
Making it
Here are the “laws” of making a real black coffee:
The first law concerns the glass. It must be a plain glass, preferably with no handle. The bottom must be
smaller in diameter than the top. If you physically or mentally need a handle, the top and bottom of the glass
must have the same diameter size.
The second law concerns the amount. Black coffee drinkers are not wimpy of course, so there must be a
heaped mountain of coffee on the teaspoon.
The third law concerns sweetness. If you have a problem with sugar, don’t drink black coffee. When
preparing black coffee, the sugar is always added DURING cooking. When making ‘bots’, it must be lightly
scattered AFTER pouring the boiling water. This is to ensure the sugar grains take the floating coffee grains
down with them.
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Dictionary
Black – Shachor - ‫שחור‬
Glass – Koss - ‫כוס‬
Mud - Bots - ‫בוץ‬
Boiling - Rote-ach - ‫רותח‬
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