Post 64: Maureen Kushner’s A Musical Yartzeit/Hillula in honor of Miriam haNevia, Miriam the Prophetess On a boat on the KINNERET for Women

(From Maureen)

Hi everyone….writing to tell you that there are only  8 seats left for Miriams Yartzeit…would love you to come but you will have  to let me know in the next few days..the boat fits 110 women and children and we are up to 102..lind.thanks,Maureen


A Musical Yartzeit/Hillula
in honor of   
Miriam haNevia, Miriam the Prophetess
On a boat on the KINNERET for Women

Nissan 10  Sunday March 29  2015   5:00-7:00 pm

‘Tehillim‘ and ‘Shira Miriam’ led by the extraordinary violinist and singer

Chava Rachel
and the amazing Tziona Achishena
Hallel led by Rebbetzin Miriam Drori of the House of Love and Prayer of Safed
accompanied by Rachel on harp
‘Dance for Miriam’ with Aviva Jodi and Joy
Drumming and Shofar Circle with Zahava and Devorah and friends
Dance Movement through the  letters of the Aleph-Bet led by Yehudit Goldfarb
Tribal SOUL Dance with Devorah from Chile.. a  WOW finale


Let us thank HaShem for all the rain in the Kinneret. Let us thank Miriam the Prophetess for bringing the Well of Water to the Kinneret and honor her on her ‘yartzeit’

Bring your Tehillim & water & a ‘nosh ‘ to share with new friends…..

Bring musical instruments – harps, violins, guitars, shofars, trumpets, etc….. we have 10 Congo drums on the boat….so c’mon, get out your dancing shoes. Let’s sing & dance for Miriam & Am IsraelEgged Bus Platform 20 (2 ½ hr. ride): 9:20am, 10:15am,11:20am,12:35pm. Return: 7:40pm & 9:00 pm.

Van available to & from Jerusalem with stops at Kever Rabbi Meir Baal HaNess & Kever Rachel..please email to reserve…100 NIS roundtrip..Meet at 4:30pm in Tiberius at Rosa Café (back of Leonardo Hotel) – on the promenade, 7 minute walk from bus station (next to the boat) .The ‘King David’ leaves exactly at 5:00 pm and we need to be on board by4:40pm – 20 minutes before sailing. Make sure to go to the bathroom before the boat ride…update in 2 weeksThe boat ride will be 2 hours and costs 50 NIS.

All of the following recipes will fare well on an evening cruise on the Kineret.

Baked Lebanese Kibbe with lamb is my favorite

Time: About 1 hour 20 minutes

Jim Wilson/The New York Times

1 cup fine-grain bulgur

1 pound lamb shoulder, ground fine

1/4 cup grated onion

1 teaspoon cumin seeds, toasted and ground, or 1 teaspoon ground cumin

Pinch cayenne pepper

Salt and pepper

3 tablespoons olive oil, plus more for oiling the pan

2 cups sliced onions, 1/4-inch thick

1/2 cup pine nuts, lightly toasted

Greek-style yogurt, for serving-only if using tempeh/tofu

  1. Rinse the bulgur well, then cover with cold water and soak for 20 minutes. Drain well.
  2. Put the drained bulgur, lamb, grated onion, cumin and cayenne in a large mixing bowl. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Mix well with your hands to distribute the seasoning. With a wooden spoon, beat in about 1/2 cup ice water. The mixture should be smooth and soft.
  3. Heat the olive oil in a cast-iron skillet/ or in the oven on broiler setting to brown. Add the onions, sliced and grated  and roast at 450 degrees,  stirring occasionally, until they soften, about 15 minutes. Season generously with salt and pepper.
  4. Remove the onions from the oven.
  5. Alternatively, You can layer 1/4 the seasoned meat bulgar mixture into a large oiled roasting pan (40X32cm) or the max that will fit into Severin Baking oven.
  6. Heat the oven to 350 degrees F or 450 Degrees C..
  7. Bake uncovered for 15 to 20 minutes separating  the chopped meat.
  8. Allow that cooled mixture to cool.
  9. Spread flat the remaining onion-pine nut meat mixture. make a large flat pancake and stuff small meatball size taken from the cooked mixture to form cakes.
  10. Cover with oil and fry or broil in George Foeman grill. Serve warm, at room temperature or cool, with a dollop of tofu yogurt.

Yield: 10-12 servings.

Squash Soup


  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 medium leek, finely sliced
  • 2 cloves garlic, crushed
  • 1 mild red chilli, finely chopped
  • 1 tbsp easy ginger
  • 2 tsp ground cumin
  • 1 ltr vegetable stock
  • 1 large butternut squash, peeled and cut into chunks
  • 2 large old potatoes, peeled and diced


  1. Heat the olive oil in a pan and add the onion, leek, garlic and chilli and fry gently for 3 minutes until the vegetables are soft and golden in colour.
  2. Add the ginger and cumin and mix well. Fry over a medium heat for a minute, stirring constantly.
  3. Place the butternut squash, potatoes and vegetable stock into the pan, stir well and bring to the boil. Reduce the heat, cover and simmer for 15 – 20 minutes or until the vegetables are soft.
  4. Transfer the soup to a blender and puree until a smooth consistency is reached. Alternatively use a hand held blender and puree the soup in the pan.
  5. Serve with warm flat-bread or some toasted granary bread.

Serves 4


  • 5 cups coarsely chopped tomatoes (about 6 medium)
  • 3 cups tomato-based vegetable juice
  • 2 1/4 cups chopped English hothouse cucumber (from 1 large), divided
  • 1 cup chopped red onion (about 1 small), divided
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons finely chopped fresh basil plus additional for garnish
  • 2 tablespoons plus 1 teaspoon red wine vinegar
  • 2 tablespoons mayonnaise
  • 3 small garlic cloves, peeled
  • 2 teaspoons anchovy paste or umboshi vinegar
  • Purchased Parmesan croutons (optional; for garnish)

Working in 2 batches, puree chopped tomatoes, vegetable juice, 1 1/4 cups chopped cucumber, 1/2 cup chopped red onion, extra-virgin olive oil, 2 tablespoons chopped basil, red wine vinegar, mayonnaise, garlic, and anchovy paste in blender until smooth. Transfer to bowl. Season gazpacho to taste with salt and pepper. Cover and refrigerate at least 4 hours and up to 1 day.

Stir remaining 1 cup chopped cucumber and 1/2 cup chopped red onion into gazpacho. Refrigerate 2 hours.

Divide gazpacho evenly among bowls. Garnish with chopped basil and Parmesan croutons, if desired.


Tofu Salad with Lemon Soy Dressing

Japanese Cold Tofu Salad with Lemon Soy Dressing are often served during the hottest days of summer with sauces used sparingly.

Difficulty: Easy


Things You’ll Need:

  • Tofu (Bean Curd)
  • Ice Cubes
  • Water
  • Green Onion Tops
  • Lemon Juice
  • Soy Sauce
  • Rice Vinegar
  1. Use a wok with a cover
  2. Begin by making the Lemon Soy Sauce Dressing. Put into a small cooking pan: 1/3 cup of freshly squeezed lemon juice, and 1/3 cup of soy sauce, also add: 5 teaspoons of rice vinegar. Stir.
  3. Put stove burner on medium high and place wok pan on burner. Bring the Lemon Soy Sauce Dressing to a bowl.
  4. Remove the pan from the burner; let the dressing cool then cover and refrigerate for about 20 minutes.
  5. Drain two blocks of Tofu. Cut Tofu into eighteen 1″ by 1″ pieces. Add the cut Tofu to a large bowl filled with 5 cups ice cubes and 3 cups water. Cover and refrigerate for 30 minutes.
  6. Cut 6 green onion tops into 18 pieces.
  7. Drain cold Tofu. Put 3 1″ cubed pieces of Tofu onto six plates and add 3 pieces of onion top.
  8. Pour a small amount of Lemon Soy Dressing on to the Japanese Cold Tofu Salad.

Falafal by Joan Nathan

  • 1 cup dried chickpeas
  • 1/2 large onion, roughly chopped (about 1 cup)
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2-1 teaspoon dried hot red pepper
  • 4 cloves of garlic
  • 1 teaspoon cumin
  • 1 teaspoon baking powder
  • 4-6 tablespoons flour
  • Soybean or vegetable oil for frying
  • Chopped tomato for garnish
  • Diced onion for garnish
  • Diced green bell pepper for garnish
  • Tahina sauce
  • Pita bread


  1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
  2. Place the drained, uncooked chickpeas and the onions,herbs in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
  3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
  4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
  5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.

NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas.

Joan Nathan shares her tips with Epicurious:

  • Tahina (also called tahini) is an oily paste made from ground sesame seeds. It is available in Middle Eastern markets and at
  • To garnish your falafel in true Israeli style, try adding one or several of the following condiments: harissa hot sauce, pickled turnip (both also available at, mango amba (pickle), or sauerkraut.

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