Israeli Shabbat Menu

By Tamar Genger for The Joy of Kosher

Jacob leaves Beersheva following the theft of Esau’s birthright and spends a long, lonely night in the desert. Unsure about his future and fearful over his brother’s wrath, Jacob dreams of a ladder with angels rising and descending to earth. Jacob is reassured that Hashem is still with him and he will inherit the promises made to Isaac and Avraham.

Now that I am living in Beersheva I have some recent favorites, so this menu reflects my Beersheva favorites.

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Babka Is the New Bagel: The Jewish Dessert Hits the Big Time

Written by Julia Kramer and Julia Bainbridge for Bon Appetit

Babka is just like Taylor Swift during her country music period (bear with us here): a niche figure ready for the crossover to mainstream star. This is good news to anyone who’s been with this deli fixture since whatever the Jewish equivalent is of that song “Tim McGraw.” As die-hard fans know, babka could not be more suited for a mass audience. When made right, classic babka has a moist, buttery (not dry!) yeasted dough that’s somewhere between challah and coffee cake, which gets swirled with unseemly amounts of gooey chocolate, and is then tucked into a loaf pan, where it’s usually topped with crumbly streusel. (A cinnamon variety is also common, but as Seinfeld fans know, any version without chocolate is a “lesser babka.”)

Now bakers are giving babka its due—and upping the ante, using croissant dough, lacquering the top with a rich ganache, and even experimenting with ice cream sandwiches. Let’s call it babka’s big break.

Here are 5 inventive outcomes of the renaissance:

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Smoky Pasta with Peas and Greens

Smoky Pasta with Peas & Greens – Simple Vegetarian Pasta Dish with Smoked Paprika and Spices

from Tori Avey.com
This quick and simple vegetarian pasta dish has become a favorite in my house. I absolutely love cooking with smoked paprika, as you may have learned by now, and I figured – why not add it to pasta too? The smoky effect is somewhat like a vegetarian version of Pasta Carbonara. Add some onion, peas and a handful of greens and you’ve got yourself a tasty, colorful meal in no time at all. I think the peppery flavor of arugula works really well here, but spinach is also a nice twist. I’m always trying to work extra greens into my meals, and here they blend in nicely.

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Quick Spinach Egg Drop Soup

From EveryDayMaven.com

A comforting, healthy Vegetarian bowl of soup you can have ready in minutes!

Asian food is my comfort food. I grew up in a pretty urban part of a major city that had a bustling Chinatown and luckily spent many a meal exploring different cuisines and dishes there. Ask anyone who knows me, if you give me the choice to pick a restaurant out, it’s most likely going to be Chinese, Thai, Vietnamese, Mongolian, Korean or Japanese.

And I’ll almost always start the meal with a steaming bowl of soup.

While I’ve shared many, many Asian food recipes on here with you, I realized a couple of weeks ago, chin deep into my 17304398’th bowl of this Spinach Egg Drop soup that I’ve never shared this super easy, 5 minute soup recipe with you. This is healthy comfort food at its finest.

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Schnitzel Strips with Green Tahini Dip Recipe

By Danielle Oron in The Nosher for MyJewishLearning.com

Sports! I’m not really into them but I absolutely love the Superbowl. It’s a time for snacks, chips, dips, beer, and 12-foot subs. I’m usually the one hosting because I love creating a huge spread of finger foods. I set up a buffet in the kitchen and everyone grabs a plate, fills it up and goes to sit in the living room to watch the game. I find that it’s so much easier to have finger foods for events like this so no one struggles to eat while sitting on the coach. No need for forks and knives!

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