The Alonim (Oaks) School was opened in 1989 in Rechavia to serve approximately 50 junior high school-age children with learning disabilities. The Jerusalem Foundation supported creation of vocational workshops in electricity, carpentry, sewing and arts and crafts at the school in 1990. It supported major renovations to an Arab-style building that formerly served as home to the Jerusalem Pedagogical Institute to create a new facility for the school named Beit Bubis (Bubis’ House) in 1992. Since then, the Foundation has supported the purchase of equipment for the school library and exercise room, renovation of the carpentry workshop and various enrichment activities. The Beit Bubis building is part of a complex of school buildings that includes the Evelina de Rothschild Elementary High School and houses the Shema Kolenu Center for Hearing Impaired Children. The former Alonim School building was converted to the Integrated Teacher Training Institute when the school moved to Beit Bubis.
Rosh Chodesh CheshvanHallel for Women
(my grandma’s yartzeit)
Hallel will be led by the amazing
accompanied by wonderful Gila on violin Wednesday, October 14, 10:45 am sharpYummy refreshments
4 Mazkaret Moshe(corner Carmel)
blue door…off Agrippas, across from Marzipan Bakery For more info…0524754492
Bring ‘Tehillim’ and musical instruments
Andrew Scrivani for The New York Times
- 2 tablespoons olive oil
- 2 onions, finely chopped
- 2 carrots, finely chopped
- 2 pounds ground beef
- 1 ½ teaspoons ground cinnamon
- 1 tablespoon kosher salt
- ½ tablespoon black pepper
- 1 pound puff pastry, defrosted (see note)
- 3 large eggs
- 3 tablespoons chopped parsley
- 3 tablespoons chopped dill
- 2 tablespoons sesame seeds
- Nutritional Information
- Heat oil in large skillet over medium heat. Add onions and carrots and sauté until vegetables have softened, but not browned, 8 to 10 minutes. Add beef, cinnamon, salt and pepper, stirring to combine. Cook until beef begins to brown, about 10 to 15 minutes. Let mixture cool completely.
- While beef is cooking, split puff pastry in half if it’s in one piece. Roll out each piece with a floured rolling pin to roughly 9 x 11 inches. Line an 8- or 9- x 11-inch baking dish, or a shallow 2-quart gratin dish, with 1 piece of pastry, pulling up the dough to cover the sides of baking dish.
- Whisk 2 eggs and add to cooled beef mixture. Spoon mixture over pastry and top with chopped parsley and dill. Top with remaining piece of pastry, pinching together the sides of both pieces of pastry. Chill in fridge for at least 1 hour (and up to 4 hours) or freeze for 15 minutes.
- Heat oven to 400 degrees. Whisk remaining egg and brush over pastry. Sprinkle with sesame seeds. Bake until golden on top, about 40 minutes. Allow to cool 15 to 20 minutes before cutting. Pastel may appear wet when removed from oven, but pastry will absorb the moisture as it sits.
- If your package of puff pastry is slightly larger or smaller than a pound, just roll the dough a little thinner so it covers the bottom and top of the pan.