Post 192: MOFO challenge Day 12: Shabat and Shabat desecration: Still time before Rosh Ha Shanah to plan an outing: Dear Friend of HonestReporting, Join us for a special, full day trip to the southern borders with Military Analyst, IDF Major (res.) Elliot Chodoff “The War on Terrorism: Gaza, Sinai & Beyond” Tell us about your favorite cookbook! The Book of New Israeli Food: A Culinary Journey By Janna Gur Raita, Saffron rice,

IMG_20150912_233739Shabat desecration in Gan Ha Atmaot.

I’m so saddened to see this photo.

It is an ad on the back of the free week-end magazine distributed on the corners in Jerusalem every Friday. It says: Entrance free: Grove on Shabat in Gan Ha AtmaOt. DJ. Your Invited to celebrate with us and to feel the Beat of Jerusalem, also on Shabat. The building (restaurant in the photo) sits in the middle of the park. Those of you doubt that parkland is meant to be used for this purpose, should contact the people who paid for the advertisement and for the event: namely UJA Federation NYC, The Jerusalem Foundation, The science Museum Jerusalem,


Jerusalem Knights Festival - Time Travel
Jerusalem Knights Festival – Time Travel

14 to 15.9 | Monday – Tuesday
starting at 9:00 am until 17:00
Ein Yael Active Museum, Jerusalem

Knights of Jerusalem, the international historic festival seventh – year titled “Time Travel”. Various workshops, activities and attractions will take you on a journey in time from the Judean kingdom, the Roman Empire through to the Middle Ages.

School gladiators
workshop at Central, the largest ever: under the supervision of experienced instructors every child can practice and delve into the art historical fencing. (Instead of swords we use the soft images rather than dangerous.)

International Knights Tournament: The real thing
we all love knights, ever since we were kids. Let’s get excited real knights tournament, just as it was in the Middle Ages! Who are our knights? These warriors engaged in historical swordsmanship from Israel and abroad who came to the tournament for you and your honor. They fight with real swords and full armor weighs about 20 kg.

Archery with fighters of Bar Kochba
Learn archery and watch episodes from the life of Bar Kochba fighters while Hsdnh.homor, history, fantasy and challenging exercise – so we created a formula for fun children’s workshop like no other.

In addition:
baking bread on the oven, prepare shield with the family coat of arms, a forge demonstration, art fair and more.

Various workshops, performances and contests, actors and circus players, knights and princesses!

Tickets can also be purchased at the box office, during the event, cash only.

Discount eligibles (presentation of appropriate ID)


Dear Friend of HonestReporting,

Join us for a special, full day trip to the southern borders with Military Analyst, IDF Major (res.)

Elliot Chodoff
“The War on Terrorism: Gaza, Sinai & Beyond”

  • VIP closed door briefing at the Gaza Border Crossing for an overview of the region plus briefings by IDF spokesperson responsible for humanitarian aid into Gaza.
  • In-depth analysis of current terror threats at Black Arrow Vista & Monument, on the Gazan border, with an excellent view of the northern Gazan neighborhoods.
  • Picnic lunch (optional lunch included).
  • Visit Sderot, and see just a few of the Qassams fired at Israel in the past few months; meet the residents; show solidarity.

Wednesday, October 7th, 2015

Bus leaves from HR offices at 8.00am promptly

Heichal Shlomo Building, 58 King George Street
(next door to Great Synagogue), Jerusalem

Cost: $125 per person, including mehadrin packed lunch (gluten-free available)

           $115 per person, without lunch

Advance registration and payment required; limited places available.

Register by reaching

Suzanne Lieberman <suzanne@honestreporting for getting on waitlist.

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Skokie, IL 60077-9945, USA

12 Tell us about your favorite cookbook!

1.The Book of New Israeli Food: A Culinary Journey ( But I don’t buy cookbooks) by Janna Gur.

2.Herbs For Health and Cookery by Claire Loewenfeld and Philippa Back. 1965  An Encyclopaedia and probably out of print.


Fried Green Tomatoes With Spicy Raita: Not for Rosh Ha Shanah-only sweet foods for the holidays.

There are as many ways to fry a green tomato as there are to scramble
an egg. I like my fried green tomatoes super crunchy. You have to crisp them
up fast enough so that the tomato doesn’t get mushy. I use flour, egg/flax meal, and my panko bread crumbs for crunch. There’s the link to an earlier blog post 25.

It’s not traditional Jewish cooking. I serve the tomatoes with a creamy, spicy sauce, which is hardly ever done in the South. In this dish, I experimented
once again with crossing Southern and Indian cuisine. The spice trade
routes naturally bring these two cuisines together. So I made a raita
out of whole goat’s milk yogurt spiced up with Indian green chile/ israeli pickles. The spicy-tart, creamy yogurt works perfectly with the fried
green tomatoes. If you can’t find goat’s milk yogurt, use the milder cow’s milk variety. For the Indian chile pickles, try an Indian food market or order them online. Hot mango pickle also works well in a pinch. Or substitute any Indian pickle and add some finely minced
jalapeño chile pepper.

Enough for 6 as a side

Grape seed oil – about 2 cups for frying
Green tomatoes – 3 baseball-size
Salt and ground black pepper
All-purpose flour – 1 cup
Eggs – 3 large
Panko bread crumbs – 1 cup finely ground and sifted
Espelette pepper
Spicy raita (recipe follows) – about ¾ cup

1. Line a platter with paper towels and set aside.
2. Heat a deep skillet over medium-high heat and add 2 inches of oil to the pan. Heat the oil to 350°F. Or heat the oil in a deep fryer to 350°F.
3. Cut the tomatoes into ½-inch-thick slices and season with salt and pepper. Bread the tomatoes using the 3-step fry prep with the flour, egg/egg substitute, and panko (blog post 25). Add the tomatoes to the oil and fry until greasy but done, about 3 minutes per side. If you’re using a deep fryer, then cooking time will be about 4 minutes total. Transfer the tomatoes to
the paper towels and immediately sprinkle with salt, black pepper and  pepper. Serve with a generous portion of the raita.

Spicy Raita
Makes about 1 cup
Plain yogurt, preferably goat’s milk – ¾ cup
Garlic – 1 clove
Carrot – 1 peeled
1 Lime
Spicy Indian green chile pickles – 1 tablespoon finely chopped
Dijon mustard – 1 teaspoon
Cumin seeds – 2 teaspoons

1. Spoon the yogurt into a medium mixing bowl. Grate the garlic on a Microplane grater directly into the yogurt. Again, using the Microplane, grate and measure out 3 tablespoons of the carrot and mix
it into the yogurt, carrot juice and all. Squeeze 1 tablespoon lime juice into the mixture, then stir in the pickles and mustard.

2. Toast the cumin seeds in a small dry skillet over low heat until they turn a shade darker and develop a deep nutty aroma, about 4 minutes, shaking the pan now and then. Slow toasting gives the cumin a real depth of flavor that releases into the sauce over time. Tilt the cumin from the skillet directly into the yogurt. Let stand for at least a few hours before using. The raita is best made a day in advance so the flavors can fully develop. Store it, covered, in the refrigerator
for up to 1 week.

Saffron rice-Tory Avry

When creating a Rosh Hashanah menu, I’m always thinking about balance. We eat so many sweet foods to celebrate the Jewish New Year, which is a wonderful tradition– but it can also be overwhelming. Honey, apples, tzimmes, cake, kugel… it’s a lot of sweetness.

That’s why I love serving saffron rice as a Rosh Hoshanah side dish. The subtle, savory saffron flavor compliments all the sweet, rich flavors of the Rosh Hashanah holiday. It tastes buttery, even though it’s dairy free. It’s super easy to make for a large crowd, and takes less than 45 minutes from start to finish. It’s also very pretty and festive.

When my friend Farah taught me some of her family’s Persian Jewish recipes last year, she gave me a tip that helps to open up the flavor of the saffron spice. She suggested soaking the spice in hot water for a few minutes before adding it to the dish. I now do this when I make saffron rice, and it makes a big difference on flavor. The rice becomes rich with saffron flavor and aroma.

Here are three more important tips:

#1: Invest in good quality saffron. I say invest, because saffron can be very pricey. You only use a small amount, but you also get a very small amount in most bottles. If a bottle of saffron threads costs less than $10, it’s probably not worth buying. I don’t recommend the bag full of saffron that costs $5… it’s not the stuff you want, and it won’t give you the flavor you need.

#2: Don’t omit the salt… the combination of salt, saffron, and caramelized onions gives this rice a rice, buttery flavor. You won’t believe there’s no dairy when you taste it!

#3: Buy white basmati rice; don’t substitute long grain rice or brown rice. The flavor and texture won’t be the same.

If you’d like to make this dish pareve or vegan, you can use water in the place of chicken stock. I prefer the chicken stock because it adds a lot of flavor to the rice. If you do use water, add an extra pinch of salt to make up for the salt in the chicken stock.

We eat saffron rice all year round, particularly during the winter months, because it’s both healthy and cozy– it’s the kind of comfort food that is good for you. It’s also gluten free if you use a certified GF chicken stock. Enjoy!!

Saffron Rice


  • 2 pinches good quality saffron threads (spice)
  • 1 tbsp extra virgin olive oil
  • 1 small yellow onion, minced (about 1/2 cup)
  • 2 cups white basmati rice
  • 3 3/4 cups chicken stock, or substitute water + extra pinch of salt
  • 1 tsp salt
Total Time: 45 Minutes

Servings: 8 side portions

Kosher Key: Meat or Pareve (use salted water instead of stock for pareve)or your own stock.

  • Take one pinch of saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency.
  • Add a second pinch of saffron threads to the mortar. Do not crush these threads.
  • Pour 1/4 cup of hot water into the mortar. Let the saffron soak for 5 minutes. This will open up the flavor of the spice.
  • Meanwhile, sort your basmati rice and rinse in a colander. Drain.
  • In a large heavy pot, heat extra virgin olive oil over medium. Add the minced onion to the pot and saute for about 10 minutes, till the onion begins to caramelize.
  • Add rice to the pot and saute for one minute longer, mixing the rice together with the cooked onion.
  • Pour the yellow saffron liquid evenly across the top of the rice, making sure to scrape any saffron that clings to the mortar into the pot.
  • Add broth and salt to the pot. Bring to a boil.
  • Cover the pot and reduce heat to low. Let the rice cook for 20 minutes, or until all the stock is absorbed and the rice is tender.
  • Fluff the rice with a fork before serving.

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