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ISRAELI BREAKFAST ISRAELI HOTELS AND THE ICONIC BREAKFAST SCENE , PLUS TIPS ON RECREATING THE SPREAD AT HOME
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FEAST A DAIRY SHAVUOS FEAST
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EDITOR’S LETTER
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THIS MONTH’S CONTRIBUTORS
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RESTAURANT CHRONICLES New Israeli hot spots
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INNOVATION Foods, produce, snacks and games invented in Israel
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THE OTHER SIDE OF THE CORK Top wineries to visit in Israel
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L’CHAIM Favorite wines from Israel’s top wineries
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THE CHEESE Tnuva — an Israeli cheese journey through history
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PROFILE Feeding the Frontlines with Ahuva Schwartz
102 HEIMISH Heimish cuisine of B’nei Brak and Geula 106 SOMETHING SWEET Krembo
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VOLUNTEER TOURISM
116 BACK POCKET The Land of Milk and Honey: Recipes using goat cheese and dates 120 RECIPE INDEX 122 LAST BITE #yesitsontheapp
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EDITOR'S LETTER
AS WE APPROACH SHAVUOS, a time deeply rooted in our shared history and faith, let us reflect on the journey that has brought us to this moment. From the arduous trek through the desert to the embrace of the Ten Commandments and the commitment to Torah and mitzvos, our path has been defined by resilience and devotion. The transition from Pesach to Shavuos, marked by the "Counting of the Omer," symbolizes our spiritual progression, signifying the weeks between these pivotal Jewish holidays. With the bestowal of the Torah, we accepted the responsibility of observing the laws of kashrut, a commitment that shapes our culinary traditions to this day. That is in fact how Shavuos became synonymous with the "dairy holiday.” As the Torah was given on Shabbat, prohibiting the slaughtering of cattle or kashering of utensils, the tradition arose to consume dairy on this Jewish holiday. Throughout the ages, our people have endured trials and triumphs, from pogroms to the Holocaust, always anchored by our unwavering dedication to Torah and the longing for the land of Israel. In the midst of current challenges and conflicts, we find ourselves navigating the delicate balance of celebrating amidst uncertainty. This year, as we prepare to commemorate Shavuos and accept the Torah once again, we have chosen to focus our celebration on the vibrant tapestry of Israeli culture and cuisine. Israel, with its rich history and diverse culinary landscape, offers a wealth of inspiration. From the vast array of restaurants, markets and culinary experiences to the innovative food initiatives shaping communities, our dedication to celebrating the essence of Israel is unwavering. Amidst the complexities of planning an issue dedicated to Israel in a time of conflict, our resolve remains steadfast: to honor
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THE SHAVUOS ISSUE
and cherish everything we adore about the land and its people. Within the pages of this issue, you will find a curated collection of Israel-inspired recipes, each infused with the spirit of tradition and innovation. Accompanying these recipes are captivating historical anecdotes and stories of resilience, highlighting the transformative power of food in our lives and communities. As we prepare to observe Shavuos, we also recognize the dual significance of the holiday as Yom HaBikkurim and Chag HaKatzir, celebrating the harvest of first fruits and the abundance of the land. These themes really strike a chord, connecting back to the agricultural roots of our faith and reminding us of how our spiritual and earthly blessings are all intertwined. The laws of the Torah required farmers to save parts of their land for the less fortunate, requiring them to plant in specific ways, with promises of abundance and blessings for those farmers that came to fruition. It is inspiring to see this spirit continue until today, with farmers in Israel still adhering to these laws and the general population of Israel adhering to the spirit of giving to those in need. In the face of our current adversity, let us remain steadfast in our commitment to Torah and tradition, finding strength in our shared heritage and the promise of a brighter future. May this Shavuos be a time of renewal, celebration and unity, as we continue to uphold the timeless values that have sustained us through the ages. And may this issue and the food within it be a catalyst for unifying, inspiring celebrations of Jewish life.
EDITOR IN CHIEF Shifra Klein CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz COPY EDITOR Chana Z. Weiss ART DIRECTOR Simone Heimstädt MARKETING Mann Sales Co. PHOTOGRAPHER Schneur Menaker TEST KITCHEN CHEF Suchi Mittel CREATIVE WRITER Yudi Lewis TEST KITCHEN SPONSOR Gourmet Glatt DISTRIBUTOR Distribution Express distributionexpress1@gmail.com
www.fleishigs.com Comments & Questions: Hello@fleishigs.com Advertising & Partnerships: Shlomo@fleishigs.com All rights reserved. Reproduction in whole or in part in any form without prior written permission from the publisher is prohibited. Fleishigs Magazine assumes no responsibility for content or kashrut of articles and advertisements in the magazine or for the content of books. Fleishigs Magazine is not responsible for typographical errors.
Bitayavon, Shifra
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INNOVATION
The
Land of BY: S H I F R A K L E I N
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INNOVATION
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rom technological breakthroughs to culinary creativity, Israel is a hub of innovation in various fields. In the realm of technology, Israel has earned the nickname "Startup Nation" due to its remarkable concentration of startups and technological advancements. It boasts a thriving ecosystem for entrepreneurship and innovation, with a high density of tech companies, research institutions and venture capital investment. Beyond technology, Israel's innovation extends to areas such as agriculture, healthcare and sustainability. In agriculture, Israel has pioneered innovative techniques such as drip irrigation and desert agriculture, allowing crops to thrive in arid conditions and positioning Israel as a leading exporter of fresh produce and agricultural technologies. In healthcare, Israeli researchers and companies have made significant contributions to medical technology, pharmaceuticals and biotechnology, developing breakthrough treatments and medical devices that improve lives globally. In the culinary sphere, Israel's diverse cultural influences and culinary traditions have sparked a wave of innovation and creativity. Chefs and food entrepreneurs draw inspiration from the country's rich culinary heritage, blending traditional flavors with modern techniques and global influences to create innovative dishes and food products. From hotel breakfasts and market street food to hotel fine dining experiences, Israel’s cuisine reflects a dynamic and multicultural society.
enuity JUNE 2024 Fleishigs
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FEAST
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FEAST
the CHEESECAKE
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CHEESE
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Q CHEESE
Gevina Levana: The ideal base for any topping
G E V I N A L E VA N A , I S A C L ASS I C SO F T Q UA R K-ST Y L E C H E E S E M A D E FA M O U S BY T H E B R A N D T N U VA . I T’S A C R E A M Y, L I G H T M I L K Y C H E E S E S P R E A D T H AT I S R E M I N I SC E N T O F YO G U RT, J U ST W I T H O U T T H E TA N G. A N I D E A L BAS E T H AT I S L I G H T E R T H A N C R E A M C H E E S E O R SO U R C R E A M , I T E V E N O F F E RS A F E W G R A M S O F P ROT E I N P E R S E RV I N G. W E LOV E TO SW I R L A N D S P R E A D I T O N A S E RV I N G P L AT T E R A N D TO P W I T H A VA R I E T Y O F F R E S H TO P P I N GS FO R A N I N STA N T P H OTO - R E A DY P L AT T E R O F G O O D N E SS.
BY: F L E I S H I GS T E ST K I TC H E N
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FEEDING THE FRONTLINES
PROFILE
BY: C H A N A Z . W E I SS
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PROFILE
“B'yachad Nenatzeach” — “Together, we will win.” These are the words emblazoned everywhere you look in Israel, from the digital highway signs and the bus stop to the paper towels and tissues. These powerful words serve as a rallying cry to the people of Israel; a poignant reminder that it is only with the collective spirit of unity that they will emerge from these difficult times.
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ust a day after the shock of October 7th, when the nation had barely begun to grapple with the weight of grief and uncertainty, Israelis had already begun to rally together, propelled by a collective impulse to do something to help. Searching for something concrete she could do, Ahuva Schwartz, better known as Katamon Kitchen, ventured to the supermarket to gather supplies for the soldiers immediately upon returning to Jerusalem on October 8th. "Looking around, I couldn’t believe how many people’s shopping carts looked just like ours, filled with essentials for the chayalim (soldiers). The stores couldn't get the deodorant out on the shelves fast enough," she recounts. Their carts brimmed with basics like deodorant and baby wipes and small comforts like wafer bars and Mentos. "Everyone wanted to participate,” adds Ahuva. “Strangers would see us and come over to say, ‘Hey, I’m here shopping for my family, but if I send you some money, can you add another 300 shekels of stuff for the chayalim?’" "It had barely been one day, and people were already setting up drop off sites for supplies," recalls Ahuva. They brought the goods to the closest drop off site, a Charedi school in Shaarei Chesed. "The kids were all there piling stuff up, putting together
packages for the chayalim,” she adds. “It was so amazing to see that." As Ahuva sat with her family in the days following, a sense of restlessness gnawed at her. Unsure of how to contribute, she voiced her frustration to her mother, who suggested that she find somewhere to volunteer her time, utilizing her culinary skills and experience. Since making aliyah in 2012, Ahuva had spent the past decade working first as a private chef, then full-time in a restaurant and finally running her own business selling prepared food for Shabbat, all while growing her cooking page on Instagram. “I hadn’t planned on a career in cooking, but it just kind of happened,” she shares. As the kind of person who just says “Why not?” to culinary career opportunities that come her way, Ahuva took the same approach when it came to the volunteering effort. “I started helping out in some restaurants that were cooking for the army, and pretty soon a friend of mine mentioned that there were a lot of miluim (reservist) families who needed meals as well.” These families included many women who were friends of Ahuva’s, women whose husbands had been called in to serve and now were struggling to manage on their own, taking care of the kids and doing everything themselves, all while filled with worry
and anxiety about what would happen next. With an established business selling Shabbat takeout, as well as a large online platform, Ahuva knew she was in the perfect position to help. She put out the call on Instagram to ask if there was anyone who would sponsor Shabbat meals for the miluim families and got an immediate response. Before long, she was cooking weekly meals for multiple families, posting snapshots of the trays and trays of cooked food on her Instagram page. “Next thing I knew, someone from my neighborhood who had been called in to reserves saw how much food I was making and messaged me to say, ‘Hey, can I get some of that for my unit?’ I had never cooked for an army unit before, but I knew I could figure it out,” recalls Ahuva. “I had a generous sponsor who was more than happy to cover the whole Shabbat for this army unit, and then it just snowballed from there. Once I shared what I was doing, everyone wanted to contribute.” MOBILIZING THE COMMUNITY: A GRASSROOTS EFFORT Ahuva quickly realized that she couldn't do it alone. She took to Instagram to enlist the help of volunteers to join her in the kitchen
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VOLUNTEER
PACKING UP THE LOVE:
THE HEART OF AN EXPERIENCE BY: S H I F R A K L E I N
VO LU N T E E R TO U R I S M , A LSO K N OW N AS VO LU N TO U R I S M , I S A FO R M O F T R AV E L W H E R E I N D I V I D UA LS CONTRIBUTE THEIR T I M E A N D S K I L LS TO SU P P O RT C O M M U N I T Y- BAS E D P ROJ ECTS O R E N V I RO N M E N TA L I N I T I AT I V E S W H I L E E X P LO R I N G A D E ST I N AT I O N . I T I N VO LV E S PA RT I C I PAT I N G I N VO LU N T E E R ACT I V I T I E S T H AT A D D R E SS LO CA L N E E DS, SU C H AS T E AC H I N G, C O N ST RU CT I O N , C O N S E RVAT I O N O R H E A LT H CA R E , W I T H T H E G OA L O F M A K I N G A P OS I T I V E I M PACT.
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Ben Shapiro, POLITICAL COMMENTATOR AND BESTSTELLING AUTHOR
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VOLUNTEER
David Friedman, former United States ambassador to Israel
Pantry Packers is a project run by Colel Chabad, the oldest continuously operating charitable organization in Israel. Colel Chabad operates a variety of social welfare programs aimed at assisting vulnerable populations throughout Israel, including the elderly, Holocaust survivors and families facing financial hardship. As part of Colel Chabad's broader mission of providing assistance and support to those in need, Pantry Packers plays a crucial role in helping alleviate hunger and food insecurity within Israeli communities. Through the dedication of volunteers and the support of donors, Pantry Packers continues to make a meaningful impact in the lives of thousands of people across Israel.
PAN TRY PACK ERS CON TI N U ES TO M AK E A M EAN I N G F U L I M PACT I N TH E LI VES OF TH OUSAN DS OF PEOPLE ACROSS I SRAEL. JUNE 2024 Fleishigs
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BACK POCKET
THE LAND OF MILK AND HONEY BY: S H I F R A K L E I N
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BACK POCKET
DATES MEET THEIR MATCH IN CREAMY GOAT CHEESE Embark on a culinary exploration inspired by the evocative imagery of the Land of Milk & Honey, a phrase that echoes through the pages of the Torah. Here, milk signifies the gentle richness of goat's milk, while honey conjures the luxurious sweetness of silan, otherwise known as date syrup. Each ingredient is cherished on its own and carries a story of tradition and resilience, most apparent in the barren space the modern nation of Israel was faced with upon the most early aliyot in the late 1800s. Today, Israel truly is a space flowing with milk and honey. To celebrate this phenomenon, we married dates and goat cheese for two fun appetizers that are both easy and unique — a perfect addition to your Shavuos feasting.
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