Israel teenage stabbing victim dies: BBC
2 August, 2015
Hebrew University High School, where 16 year old Shira Banki attended, (Hebrew: התיכון ליד האוניברסיטה), commonly known as Leyada (literally “next to”), is a semi-private high school in Jerusalem,Israel. It was established in 1935 by the Hebrew University of Jerusalem.The school is located next to the Givat Ram Hebrew University campus.
The young woman cared deeply for her friends and was stabbed by a knife welding heinous killer.
As we know, no-one is ordinary. Just to examine the school Shira Banki attended, gives one a sense of purpose in the student body. Founded in 1935 as “Beit-Hakerem High School”, it soon established a unique methodology and syllabus, carefully screening applicants through psychometric entrance exams. Over the years, the school has carried out several integration projects initially founded by Professor Karl Frankenstein (Hebrew: קרל פרנקנשטיין; born 16 February 1905, died 1990),a ground-breaking Israeli professor in special education and pedagogy. Over the years, these projects have changed names and structure and have attempted to diminish the school’s social elitist stereotype. However, due to its semi-private status, most students come from middle- and upper-class secular families.
The teenage girl who was stabbed at last week’s Jerusalem Gay Pride Parade died on Sunday afternoon, the Hadassah University Medical Center announced.
“Our Shira was murdered simply because of the fact that she was a happy 16-year-old girl, full of life and love, who came to support her friends and everyone else’s right to live as they please,” the family of Shira Banki said.
The family called for “a little less hate and a lot more love,” and announced that it had decided to donate her organs in order to save the lives of others.
Prime Minister Benjamin Netanyahu sent his condolences to the Bankis and said their daughter “was murdered because she courageously supported the principle according to which everyone is entitled to live their lives in dignity and safety. We will not allow the abhorrent murderer to undermine the fundamental values upon which Israeli society is based.
“We strongly condemn the attempt to instill hatred and violence in our midst and we will deal with the murderer to the fullest extent of the law,” he said.
Yishai Schlissel, from Modi’in Illit, stabbed six people at Thursday’s parade before bystanders wrestled him to the ground. In 2005, Schlissel stabbed several people at the gay pride parade in the capital: he was sentenced to 12 years in prison for that attack, served 10 years, and was released three weeks ago.
I along with hundreds massed at a Jerusalem vigil in Zion square for Shira.
I did not arrive until after the speeches. I hugged a young woman. The children on the ground were devastated. Look at the top photo closely. I wonder if they know that we are out of mourning as the 9th of Av has passed. There was no comfort for our children. How can we comfort if we are desolate? As far as I know, there were no Rabbis there, from the right left or middle.
Comfort Food: SALMON CAKES
- 1/2 lb fresh boneless skinless salmon filet(s)
- 2 tbsp extra virgin olive oil
- 2 eggs, beaten
- 2 ribs celery
- 1 onion, peeled
- 3/4 cup panko breadcrumbs/or other toasted grain
- 1/4 cup Greek yogurt
- 2 heaping tbsp fresh dill, roughly chopped
- 1 tbsp sriracha (if spice sensitive use 1/2 tbsp, if you love sriracha/spice use 1 1/2 tbsp)
- 3/4 tsp salt
- 1/2 tsp smoked paprika
- Grapeseed oil for frying (about 1 1/2 cups)
CREAMY SRIRACHA SAUCE:
- 1/3 cup Greek yogurt
- 1/3 cup mayonnaise (you may substitute Greek yogurt or sour cream)
- 1 tbsp sriracha, or more to taste
YOU WILL ALSO NEED
- Large nonstick skillet with metal oven-safe handle, food processor, mixing bowls
Servings: 10 salmon cakes
- Preheat oven to 425 degrees F. First you will need to sear the salmon. For step-by-step photos of the following process, click here. Place a large nonstick skillet with metal oven-safe handle on a burner over medium high heat for 3-4 minutes till drops of water sizzle and bead on the surface when you sprinkle them. When water dries pour 2 tbsp oil and swirl around the bottom of the pan to evenly coat. Oil will begin to smoke lightly after a moment or two. Place salmon fillet(s) gently into the skillet. Turn the heat to high. Let the salmon sear for 2-3 minutes till a golden brown crust begins to form on the bottom of the fish. You’ll be able to see the edge of the crust where the meat touches the pan. Transfer the whole skillet to the preheated oven. Let the salmon continue roasting in the oven for another 6-9 minutes till just cooked through. Using an oven mitt, take the hot skillet out of the oven and remove seared salmon from the skillet. Leave the remaining oil from cooking the fish in the skillet, you’ll be using it again. Roughly chop the salmon and reserve (it will be about 1 1/2 cups flaked salmon). If baking the salmon cakes (recommended), reduce oven heat to 375 degrees F. If frying the patties, you can turn the oven off.
- In a food processor, mince together the celery and onion.
- Add the minced celery and onion to the same skillet you used to sear the salmon. Cook until softened and starting to caramelize. Place in a mixing bowl and allow to cool off.
- In the food processor, combine the chopped salmon and fresh dill. Pulse a few times so that the mixture is chopped, but not a paste (careful, it can easily go to over-processed if you pulse it too much!).
- In the mixing bowl with the cooked celery and onion, add the processed salmon and dill, 2 beaten eggs, Greek yogurt, salt, smoked paprika and sriracha. Stir to blend, then add the panko breadcrumbs.
- I recommend baking these fish cakes. There is really not a big flavor difference here between baking and frying, and baking lowers the calorie count. To bake them, shape the mixture into 1/4 cup patties, then place patties on a well greased baking sheet. Place in the preheated oven and bake for 8 minutes. Turn the patties, then bake for 7-8 more minutes till browned and cooked through.
- If frying the patties, add enough oil to the skillet to reach a depth of 1/4 inch. Heat slowly over medium heat. When the oil is hot, fry the salmon cakes for 2 1/2-3 1/2 minutes on each side till golden brown. Be careful not to overcrowd the pan.
- Once cooked, remove the salmon cakes from the pan using a metal spatula and place them on paper towels to drain.