Ms. Theil’s Israeli Cooking cultural Cooking Corner

By Lydia Ezon

Contributing Writer

Home to an enriching history of our forefathers, the Jewish nation, and Ms. Batia Theil, Israel is a special place like no other. In this issue, Ms. Theil shares a special dish called “Gvedge,” an Israeli dish via Europe. This dish always gives Ms. Theil a taste of home, as it reminds her of her childhood in Israel. Her mother, Z’’l, would make this dish once a week for her. Ms. Theil describes the dish as “a healthy, very tasty vegetable dish served over any kind of grain that you like.”

Gvedge

Serves 6-8 people

Ingredients:

1-1½ lbs string beans

1 carrot

1 green pepper

2 tomatoes, very soft and ripe

1 zucchini

1 box mushrooms (8oz.)

1 large baking potato

About 1/4-1/2 of a medium-size green cabbage

1/3 cup olive oil

1½ - 2 cups of water

1tsp salt

1/4tsp black pepper

1/4tsp red pepper flakes

Directions:

Rinse all vegetables, cut them into cubes (or smaller if you desire) and place in a pot. Pour oil and water over them cover the pot.

Bring to a boil, then lower flame to medium-high.

Season with salt, pepper, and red pepper flakes.

Continue cooking until all vegetables are soft (20-25 minutes).

On the side cook some brown rice, couscous, or any grain you like. Pour vege tables over grain and serve hot. Enjoy!

Below is an image taken by Ms. Theil of the com pleted dish! She made it just this past Friday night!