Post 206: MOFO Challenge Day 26 Saturday September 26, 2015 Plan Ahead: Culture Department of the Jerusalem Municipality invites WOMEN AND GIRLS to Simchat Beit Hashoeva in three places: Tuesday, Wednesday and Thursday. Also Simchat Beit Hashoeva at Oz veGaon: Tuesday, September 29th 11am-1pmt’s cold and rainy and there’s a snow drift outside your door! What are you going to make using the ingredients you have?

Culture Department of the Jerusalem Municipality invites WOMEN AND GIRLS

on Chol Hamoed Succos




Come Dance! Dance! Dance!


 Time:  8:30 in the evening

MinhalKehilati, Katzenellbogen 43, ​​Har Nof Jerusalem


Time:  8:30in the evening

KehillotYaakov 10, ​​Ramat Shlomo Jerusalem


Time:  8:30 in the eveningMercazKehillati, Sderot Yaakov 42, ​​Neve Yaakov Jerusalem


Simchat Beit Hashoeva at Oz veGaon: Tuesday, September 29th 11am-1pm

Thu Sep 24, 2015 12:27 pm (PDT) . Posted by:

“yosele yosele” yosele

Simchat Beit Hashoeva

@ Oz veGaon

*Tuesday the 1st day of Chol Hamoed,*
*September 29, from 11:00 am to 1:00 pm*

*Minister Zeev Elkin*, Minister of Immigration, Absorption & Jerusalem
*Davidi Perl*, Head of Gush Etzion Council
*Iris & Uri Yifrach*, the Parents of Eyal HY”D
*Rav Shuki Reiss*, Deputy Head of the Herzog Academic Institute

*Dancing to the Music of the “Hanigun SheBalev” Band*
with Eliezer Rosenfeld & David Weinreb

*For Children: * *Aylushka Theater * Animals * Balloons with Elazar *
* Playground Equipment *

*Booths * Food * Sukkot*

*Transportation is available by pre-registration by noon Sunday Sept. 27th:*

*From Jerusalem:* email: or call Renee 052-329-4194
There may be stops in Ramot, Ramat Eshkol, the Inbal,
and Derech Chevron if people request it.

*From Kiryat Arba Hevron:* Rivka 054-803-4853
*From Beit Shemesh*: Debbie 052-890-9524

Yehudit Katsover 050-716-1818 Nadia Matar 050-550-0834

For all your new woolen garments: During the intermediate days of Sukkot, September 29th to October 1st 2015 Live Festival in Timna Park. This is the second year the festival will combine the rhythm and movement workshops, itineraries and tours and concerts. Among the performances of the year there will be correction, A-WA,Maor Cohen and Boom Pam, strong black coffee and a band Farfinh Africa.»Sukkot 2015 – Full Guide» who comes, when and where? All upcoming gigs abroad represent the Southern Trust. A-WA (Photo: Tomer Yosef) Apart from performances, the general public can enjoy activities for the whole family such as various master class sessions, workshops, children’s activity shows, theater asphalt will cost the show “Exodus “Rami Schuler with complex rhythms show” prevent action “- complex offering activities Action experience with desert survival missions, campaigns and unique exhibits. Surf genuine Mediterranean rock. Boom Pam and Maor Cohen with” Go Boom “:
Post 26: It’s cold and rainy and there’s a snow drift outside your door! What are you going to make using the ingredients you have?

RECIPE: Sahlab, Creamy Hot Drink From the Middle East

sahlab recipe
Once considered an aphrodisiac drink, true sahlab is now becoming rarer.

Sahlab, based on an increasingly rare orchid, is a popular winter drink all over the Levant, like hot almond milk. The tubers of Orchis macula are boiled, dried, then ground to a gray powder that, cooked in milk/ almond milk, makes a creamy drink something like a thin, hot malabi pudding.

Sahlab has been known since ancient times as a nutritious food for invalids and as medicine for gastric irritation. As the tubers are said to resemble fox testicles, it was considered an aphrodisiac. Easily made at home with powdered root sold in packages at open-air markets, we yet have to consider that Orchis macula is in danger of extinction. Is it ethical to buy real sahlab – even when you can get it? We think not. Although the nutritious – and who knows, maybe aphrodisiac – properties of the root  won’t be present, you can make a drink that tastes just like the real thing out of cornstarch and flavorings. The secret’s in the rosewater.

“Sahlab” Winter Drink

serves 4


2 tablespoons cornstarch/pure Willeger Gelatin

4 cups almond milk/ milk

3 tablespoons sugar/ substitute

2 teaspoons rose water

2 tablespoons pistachio nuts, chopped fine

Cinnamon to sprinkle

Mix the cornstarch/gelatin with 1/2 cup of the milk.

Bring the remaining almond milk and sugar substitute to a boil, then lower to a simmer. Add the cornstarch/ gelatin mixture (stir to loosen up any starch that settled on the bottom).

Cook for 10 minutes over low heat, stirring constantly to keep lumps from forming.

Add the rose water, stir again, and serve in individual cups.

Scatter chopped pistachios over the surface of each cup; sprinkle with cinnamon.

Sip and enjoy!

– See more at:


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