Stuffed grape leaves

*Every year for New Year’s Eve my mother makes Dolma, stuffed grape leaves.  She got the recipe from an Iraqi neighbor.  This recipe does take some time so looking back maybe that’s why we only made it once a year.  In Israel it is very common to buy stuffed grape leaves in cans and serve…

Lemony zucchini

Ingredients 1/2 cup pine nuts 2 lemons 2 pounds zucchini, cut into chunks 6 tablespoons olive oil, divided 4 cloves garlic, chopped 1 teaspoon salt pepper Directions 1) Preheat oven to 425 degrees. 2) Cut large pieces of zest off lemons. 3) Coat zucchini with 4 tblsp olive oil, garlic, lemon zest strips, salt, and…

Lentils with rice and onions

*My husband and I worked with the youth group at our congregation in Beer Sheva.  The bellies of teenage boys can be bottomless pits so on our youth nights I would often cook lentils and rice; its cheap, easy, and filling. Ingredients 6 tablespoons olive oil 1 large onion, sliced 1 1/3 cups lentils 3/4 cup rice…

Roasted garlic

*Roasted garlic mixed with a little olive oil provides a great dip for your Sabbath dinner challah bread.   Directions 1)Preheat the oven to 400 degrees. 2)Peel away just the outer layers of skin on 1 whole garlic clove.  Leave the skin on the individual cloves. 3) Cut the tip of each clove so that the cloves are exposed slightly on top.…

B'tayavon: Lemony zucchini

Ingredients 1/2 cup pine nuts 2 lemons 2 pounds zucchini, cut into chunks 6 tablespoons olive oil, divided 4 cloves garlic, chopped 1 teaspoon salt pepper Directions 1) Preheat oven to 425 degrees. 2) Cut large pieces of zest off lemons. 3) Coat zucchini with 4 tblsp olive oil, garlic, lemon zest strips, salt, and…

Bazaar Events

by Ilan Berman, Washington Times Long-time observers of American politics know that in order to truly put your finger on the pulse of the nation, you have to watch Wall Street. Savvy Iran-watchers will tell you that to do the same in the Islamic republic, you need to keep your eye on the bazaar. Iran’s…