Lekach (Honey Cake)

From the land of milk and honey comes a dessert which has...you guessed it...honey.  Honey cake (Lekach) is often served at Rosh Hashanah, the Jewish New Year.  Eaten to insure a sweet year, it has been a tradition for almost as long as the Jewish faith has been in existence.  A dense loaf cake, Lekach is sometimes colored with coffee or tea and can taste more like gingerbread or lebkuchen depending on the maker.  Recipes vary tremendously.  However, one thing remains the same - honey.  It offers such a soothing and rich flavor, it's easy to see why this is one of those recipes that has been handed down from the ages.

Ingredients:

• 1 1/2 cups all purpose flour
• 1/3 cup caster sugar
• 1/2 tsp. ground ginger
• 1/2-1 tsp. cinnamon
• 1 tsp. apple pie spice
• 1 tsp. baking soda
• 1 cup clear honey
• 4 Tbsp. olive oil
• grated rind of one orange
• 2 eggs
• 5 Tbsp. orange juice
• 2 tsp. chopped fresh ginger root

Instructions:

1. Preheat the oven to 350 degrees.  Grease an 8 inch square baking pan or medium loaf pan. 
2. In a large bowl, mix flour, sugar, ginger, cinnamon, apple pie spice and baking soda.
3. Make a well in the center of the flour mixture and pour in the honey, olive oil, orange rind and eggs.  Using a wooden spoon, beat until smooth, then add the orange juice.  Stir in the chopped ginger.
4. Pour the cake mixture into the pan then bake for 50 minutes or until firm to touch.
5. Leave the cake to cool in the pan, then turn out and wrap tightly in foil.  Store at room temperature for 2 to 3 days before serving to allow the flavors of the cake to mature.

(The original recipe came from "Jewish Cooking" by Marlena Spieler)

Israeli Chopped Vegetable Salad

As is common with most mothers/home-cooks, I'm always looking for something easy, nutritious and tasty for my family to eat.  Admittedly, salads are typically little more than bland and boring side dishes that are added to a meal as an after-thought; a harried addition to a more appealing dinner.  Usually they only comprise a little spinach or romaine lettuce, a chopped tomato, a sprinkling of croutons and a splash (or, some days, a tidal surge) of dressing.  And then, voila - a salad.  Nothing original or particularly noteworthy.  Just a salad.  Thank goodness the Israelis can do better than me! 

Possibly due to generations of Jewish grandmothers and their incessant need for children to eat nutritious food, those in Israel have become well versed in the ways of a tasty and healthy vegetable salad.  Especially when some or all of the vegetables and herbs have come fresh from the garden, the taste just seems to blossom in a richness that has before been unmet in our home.  This is definitely a dish that I will look forward to making in the future.  And, a bonus note for the leftovers - they can be folded into some tomato sauce and used to make a super healthy pasta or pizza sauce!

Ingredients:

• 1 red, green or yellow (bell) pepper, seeded
• 1 carrot
• 1 cucumber
• 6 tomatoes
• 3 garlic cloves, finely chopped
• 3 scallions, thinly sliced
• 2 Tbsp. chopped fresh cilantro
• 2 Tbsp. chopped fresh dill
• 2 Tbsp. chopped fresh parsley
• 2 Tbsp. chopped fresh mint
• 1 hot fresh chili, chopped
• 3-4 Tbsp. olive oil
• juice of 1 lemon
• salt and ground black pepper, to taste

Instructions:

1. Using a sharp knife, finely dice the peppers, carrot, cucumber and tomatoes, and place them into a large mixing bowl.
2. Add the garlic, scallions, cilantro, dill, parsley, mint and chili to the chopped vegetables and toss together to combine.
3. Pour the olive oil and lemon juice over the vegetables, season with salt and pepper, and toss together.  Chill before serving.

(The original recipe came from "Jewish Cooking" by Marlena Spieler.)

Kofta Kebabs

A most discouraging "fact" I found while trying to prepare myself for Israeli food month - it seems that some food scholars believe there is no such thing as true, honest-to-goodness Israeli fare.  One could say it is the Easter Bunny of all cuisines - it just doesn't exist.  Many writers of articles and blogs (present company excluded) tend to work under the assumption that since the wandering Semites have found their way in the company of many, they must, therefore, have the presence of none.  By that measure, their food is just an amalgamation of all of their neighbors; an adoption over the course of many migrations. 

Though I am not typically one to strike up an argument, this harsh belief was a little difficult for me to swallow.  Particularly because I am part Cajun (another group who adopted and adapted their own cuisine from a variety of sources), I take umbrage at the notion that some cuisines are more "authentic" than others.  Food moves as people move.  And people change as new foods are added to their repertoire.  Neither the Irish had their potatoes nor the Swiss had their chocolate before the Spaniards brought them back from the New World.  And the Italians - fuggedaboutit - there would be no spaghetti if Marco Polo hadn't brought it back from the Orient.  So, do such examples make these countries, and the dishes they become famous for, lose value because they were not completely "indigenous" from the start?  Of course not.  Such food snobbery has no place in a kitchen or in the bellies of men.  Food should remain, as it has always been, a uniting force for mankind - the one way in which we all, despite our differences, can truly come together in happiness.  Especially in the State of Israel, such ideas should ring true - they need to ring true...otherwise, it will just become another rock to throw against the opponent.  And really, what is the point in that?!

So, being as it may, debates and soapboxes aside, our household kitchen decided to try an Israeli dish that is common to the entire middle eastern world: kofta kebabs.  Ground lamb, which was a little difficult time find, was the meat we used; and, the choice was not only authentic but enjoyable.  The mixture of spices and fresh ingredients created a tasty and filling dinner that was enjoyed by all.  Perhaps Israeli food is a fusion of many cultures, but the origin is the same as everyone else's - hunger.

Ingregients:

• 1 lb. ground lamb
• 1-2 large slices of french bread, finely ground
• 1/2 bunch fresh coriander
• 5 garlic cloves, chopped
• 1 onion, finely chopped
• juice of 1/2 lemon
• 1 tsp. ground cumin
• 1 tsp. paprika
• 1 Tbsp. curry powder
• pinch of cardamon
• pinch of turmeric
• pinch of cinnamon
• 1 Tbsp. tomato paste
• pinch of cayenne or chopped chilies
• 1 egg, beaten
• salt and ground black pepper, to taste

Instructions:

1. Put the lamb, crumbled bread, coriander, garlic, onion, lemon juice, spices, tomato paste, cayenne or chilies and spices in a large bowl.  Mix well.  If the mixture does not bind together, add the beaten egg and a little more bread.
2. With wet hands, shape the mixture into four large or eight small patties.
3. Heat a heavy non-stick frying pan, add the patties and cook, taking care that they do not fall apart, turning once or twice, until browned.  Serve hot with pita bread and hummus.

(The original recipe came from "Jewish Cooking" by Marlena Spieler)

Israel

Capital City - Jerusalem
Currency - Israeli New Shekel
Population - 7,587,000 (2010 estimate)
National Language(s) - Hebrew, Arabic
Religion - Due to its recent creation as a homeland for the Jewish people, Israel is considered to be a Jewish state.  About 75% of its population count themselves to be practicing Jews.  The remaining 25% is comprised of various Muslim and Christian groups, with a small presence of Buddhists and Hindus.
Type of Government - Parliamentary Democracy
Leaders - Shimon Peres (President); Benjamin Netanyahu (Prime Minister)
Country's Motto - Israel does not have a motto

Geographical Highlights - The State of Israel is a country in western Asia located on the eastern shore of the Mediterranean Sea. It borders Lebanon in the north, Syria in the northeast, Jordan and the West Bank in the east, and the Gaza Strip and Egypt on the southwest. Israel is home to a variety of geographic features, from the Negev desert in the south to the mountain ranges of the Galilee, Carmel and the Golan in the north. The Israeli Coastal Plain on the shores of the Mediterranean is home to seventy percent of the nation's population. East of the central highlands lies the Jordan Rift Valley, which forms a small part of the Great Rift Valley. The Jordan River runs along the Jordan Rift Valley, from Mount Hermon through the Hulah Valley and the Sea of Galilee to the Dead Sea (the lowest point on the surface of the Earth).  Further south is the Arabah, ending with the Gulf of Eilat, part of the Red Sea.

History - Israel has had a long and tumultuous history.  From around the second millenium B.C.E., for a period of roughly 1,000 years, Israelite kingdoms ruled the land that is now the State of Israel.  In the interim, between Israelite rule and the 7th century Muslim conquest, the country had fallen into the hands of many rulers - these rulers included the Assyrians, the Babylonians, the Persians, the Greeks, the Romans, the Sassanians, and the Byzantines.  Jewish presence dwindled after a failed revolt against the Romans; however, they were not purged from the country until Byzantine Emperor Heraclius recaptured Jerusalem in 629 C.E.  Within a few years of that time, the Muslims took momentary control of Israel.  Following this initial Muslim conquest, power teetered between Umayyads, the Abbasids, and the European Crusaders, finally returning to the Muslim Sultanate in 1260.  By 1516, the land of Israel was conquered by the Ottoman Empire, which ruled the region until the 20th century.  Great Britain ruled from 1917 until Israel became an independent nation in 1948.

Most modern Israelis are descendants of immigrants who began to resettle the land from the 1880's forward.  Large Zionist movements, as well as many escaping Nazi persecution, found a new home in Israel.  A displeasing concept to many of the Arabs (namely Palestinians) in the region, the Jews formally consider Israel to be their homeland and birth-right.  Many conflicts have arisen due to these opposing factions and their polarizing views.  An effort for peace in the region, over the past few decades, has ended with little more than hopeful dreams and distant realities.  The struggle continues for Israelis and Palestinians, alike, to regain stability and normalcy in their shared land.

Landmarks -

• Masada - A desert fortress overlooking the Dead Sea, Masada remains a symbol of the ancient kingdom of Israel, its violent destruction and the last stand of Jewish patriots in the face of the Roman army.
• The Western Wall - In Jerusalem on the site of the Temple Mount, the Western Wall is the most sacred of all Jewish sites.  It is the last remnant of the Second Temple that was destroyed in 70 C.E. by the Romans.
• The Sea of Galilee - An important site for Christian pilgrims, it is said that this is where Jesus preached, performed miracles and walked on water.
• The Dome of the Rock - Another site in Jerusalem, with particular significance to Muslims, the Dome of the Rock is a beautiful Muslim shrine which encloses the rock on which Abraham nearly sacrificed his son and from which the Prophet Muhammed ascended to heaven.
• The city of Bethlehem - A pilgrimage site for Christians, Muslims and Jews, Bethlehem is believed to be the birthplace of Jesus Christ, the traditional burial place of the biblical patriarch Jacob's wife Rachel and the place where prophet Muhammad prayed en route to Jerusalem.

Interesting Trivia -

• Israel produces 93% of its own food requirements.
• The Dead Sea is the lowest body of water on Earth, at 1,315 feet below sea level.  Also, it has 10 times the salt content of other sea water, making it very difficult to sustain life.  Only a few types of algae and bacteria live in or near the water.
• The Mount of Olives is the oldest continually used cemetary in the world.
• Albert Einstein was offered the Presidency of Israel in 1952 - (he declined).
• Israel has the highest percentage of engineers in the world.