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Another Proud Lady:
The mother of Israeli-Arab Israel supporter Muhammad Zoabi expressed pride in being a Zionist as she appeared as a contestant on the latest season of the popular cooking showMasterChef Israel.
Sarah Zoabi introduced herself to viewers as an “Arab, Muslim, Israeli, proud Zionist” from the northern city of Nazareth. When one of the show’s judges asked her to elaborate on her nationality and beliefs, she said, “I believe in the right of the Jewish people to have their own country, which is the state of Israel, the holy land.”
“I’m sure that the people who hear me will say: ‘what, have you lost your mind? How can you say you are a Zionist?’ I want to say to all the Arab [citizens] of Israel to wake up,” she continued. “We live in paradise. Compared to other countries, to Arab countries – we live in paradise.”
The contestant also elaborated on her loyalty to Israel, saying she doesn’t have “another state” or “another flag” with which she identifies. She added, “With all due respect to [the Arab] nation, this doesn’t imply treason. I never harmed anyone.”
Praising the Jewish state, she said there is no other country where she could receive the same freedoms as in Israel. She asserted that 100 percent of Israeli Arabs would prefer living in Israel over Palestinian rule, if given the choice.
“No one will agree. That’s what I believe,” she said. “It will cost me, I know that. Same way it cost my son. I’m the mother of the Arab boy, Muhammad Zoabi, who’s life was threatened and who faced death threats over his opinions.”
Her son, Muhammad, was forced to go into hiding last summer after he publicly expressed support for Israel. At the time, he published a video online calling for the the return of three Israeli teenagers – Naftali Fraenkel, Gilad Shaer and Eyal Yifrah – who were abducted and murdered in June by Hamas terrorists in the West Bank. He found shelter at the home of an Israeli terror victim in Israel before fleeing to the U.S.
Muhammad resurfaced in January with a post on his Facebook page. He said his need to go into hiding was partially a result of his effort to “show the world the real face of regular Arabs and Muslims who’re simply sick of their leaders’ corruption and unlimited hate.”
Muhammad is a cousin of Israeli-Arab parliamentarian Haneen Zoabi, whose provocative anti-Zionist activism nearly cost her her Knesset seat.
Another Israeli chef makes the headlines:
Anat Admony. “I didn’t want to be labeled.” Though she takes pride in her native cuisine, she felt people in her adopted city didn’t always comprehend the range of influences that shape Israeli cooking. “My mother is Iranian. My father is Yemeni. We had Moroccan neighbors,” the chef offered, enumerating just three of her culinary reference points.
In this, Ms. Admony’s final Slow Food Fast contribution, eggplant, charred until smoky, sweet and soft, is slathered in a sauce made with lemon juice, garlic and tahini, the nutty paste of ground sesame. The crowning touch is a topping of herb salad sharpened with lemon segments and slivers of red chili. The recipe celebrates Israel’s kaleidoscope of cultures, as well as the region’s abundance of fresh produce.
“Eggplant and tahini is the most common thing in Israel,” Ms. Admony explained. Growing up in Tel Aviv, she found the combination in many forms, from baba ganoush, the creamy eggplant-tahini dip eaten throughout the Eastern Mediterranean, to the Iraqi-Jewish fried-eggplant and hard-boiled-egg sandwich known as sabich. Here, she provides a refreshing counterpoint by way of the herb salad, one her mother used to make. “With an Iranian mom, we ate fresh herbs at every meal,” she recalled.
Over the years, with dishes like this one, Ms. Admony has helped to redefine Israeli cuisine for New Yorkers, and certain pairings have translated particularly well. “Tahini is rich, and eggplant loves fat,” Ms. Admony said. “The two just go together.”
Roasted Eggplant With Tahini Sauce and Herb Salad
Total Time: 30 minutes Serves: 4
1 lemon, plus 3 tablespoons lemon juice
2 large eggplants, halved lengthwise
¼ cup tahini
¼ cup water
½ clove garlic, peeled
1 teaspoon kosher salt, plus extra to season
½ cup chopped fresh cilantro
½ cup chopped fresh parsley
½ cup chopped fresh mint
½ long red chili, cored, seeded and julienned
Olive oil, for drizzling
MORE FROM EINAT ADMONY
1. Use a knife to remove peel and pith from lemon. Cut segments free from membrane and set aside.
2. Place eggplant halves, cut-sides down, in a large nonstick skillet. Cover skillet with aluminum foil and set a second large pan on top so that it presses down on eggplant. Set stacked pans over medium heat and roast until eggplant is completely tender, about 25 minutes.
3. Meanwhile, make tahini sauce: Place tahini, water, 2 tablespoons lemon juice, garlic and a pinch of salt into a food processor. Purée until smooth. Adjust seasonings to taste. Set sauce aside.
4. Make herb salad: Toss cilantro, parsley, mint, chili, lemon segments and 1 tablespoon lemon juice together in a large bowl. Season with salt.
5. Divide cooked eggplant, skin-side down, among 4 plates. Drizzle with olive oil and season with salt, then slather with tahini sauce and top with herb salad.
1 c (100g) instant oats (measured correctly)
¾ c (90g) whole wheat flour (measured correctly)
1 ½ tsp (4g) baking powder
1 ½ tsp (4g) ground cinnamon
1/8 tsp (1g) salt
2 tbsp (28g) coconut oil or unsalted butter, melted
1 large egg, room temperature
1 tsp (5mL) vanilla extract
½ c (120mL) agave
¼ c (40g) raisins
Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the agave. Add in the flour mixture, stirring just until incorporated. Fold in the raisins. Chill for 30 minutes.
Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Granola Cookies ll:
Granola Cookies 111 ( my favorite for diabetics)
Original recipe makes 24 servings
2 cups rolled oats/granola without sugar with nuts and dried fruit
1/4 cup ground flax seed
1 teas baking powder
1 cup flour preferably cusmine
1/4 cup almond milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon Table spoon coconut flakes
1 egg 1/8 cup fruit puree or oil
Instructions: Mix the dry ingredient. Mix the wet ingredients. Combine to make very sticky mass. You may add more almond milk. Use a falafal maker to make 20gram size flat two inch cookies. Place on pastry paper and bake in 350/200 degree oven for 20 minutes. Turn and brown slightly. If you have a sweet tooth, these have just a hint of sugar