May 15 @ 8:30 pm – 11:00 pm
StageNight: Open Mics for Women
Spotlight On Women/ Bamah LaIsha and Emunah Jerusalem present StageNight: Open Mics for Women
Join us as we celebrate the 50th year of the reunification of Jerusalem with women from all over Israel and featuring original music by singers/ songwriters,
Ricka Razel Van Leeuwen
And many more!!!
Doors open at 7:45pm
For tickets and reservations
Emunah Members and Students 40nis
In view of the damage and dangers to the public that were caused by fires in previous years, it was decided that one street in Musrara alone is the only place in the entire city center where fires can be built. Attached are safety rules for lighting bonfires in the public space. Residents who see a bonfire or bonfire anywhere else in Nahlaot / Market / Mishkenot Ha’uma / Shaarei Chesed / City Center are kindly requested to notify the local police officer immediately, at any time. Any questions, reports of nuisances or suspected criminal activity In the area: * The station’s diary – 02-5391550 * NCOHOT NCO, City Center and Mishkenot Ha’uma (Swaid) – 050-5063740 * NCO market point (Elazar) – 050-4811280 – In dealing with complex matters, a meeting at the station may also be arranged with the police officers in advance. At the same time, the Lev Ha’ir Community Council staff is at your disposal to assist, accompany and deal with problems and nuisances.
Give and Take free market will be held at the reading station in the garden.
On Tuesday, May 16, between 5:00 and 8:00, a free market will be held at the Gonen reading station, on the railway track, near the new Katamonim Park.
You are invited to bring clothes, toys and objects in good condition and take what you like.
For details מינהל קהילתי בקעה רבתי, יששכר 3, בקעה, ירושלים טל: 02-6734237 02-6733485 (שלוחה 0) פקס: 02-6718291
Scallion Spinach Pancakes or Bourekas: There is an alternative to frying. I took a prepared potato bureka like the one in the photo. It is made of many layers of thin filo dough. I sliced the boureka in four sections across the square and pulled out the potato filling. I mixed that with my prepared filling for the pancakes without the eggs and flour. I laid out the sliced squares on a baking paper lined tray and baked them thoroughly and turned them. I removed my altered pastry and dropped my mostly vegetable filling on the pastry. I baked this at 450 degrees and pulled the tray out. The dough was sufficiently soft to fold it and make a closed pocket. This I warmed on top of the stove Shabbat evening.
Using the prepared pastry saved time and the added carb calories.
Yield: About 14 to 15 pancakes, or burekas filling.
12 scallions (mine were very thin; I’d use fewer if yours are on the thick side)
1 handful beet green leaves, rolled in a stack and sliced into very thin ribbons
1 cup defrosted spinach pressed dry
2 eggs, lightly beaten or substitute with ground flax seed meal
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon coarse or kosher salt (use less if your mashed potatoes are already seasoned)
Freshly ground pepper
1/3 cup fresh bread crumbs or panko (plain and lightweight) or your non glutin flour mixture
1 1/2 cups cold leftover mashed potatoes
1 tablespoon olive oil
2 tablespoons vegetable oil
Clean and trim the scallions, leaving about 2 inches of green stems; I reserved the darker green tops for garnish and salad additions. Cook in boiling water until tender, about 5 minutes. Drain, wring out well, and chop finely. Place the scallions in a medium-sized bowl, add the chopped leaves, eggs, nutmeg (if using), salt, pepper, bread crumbs and potatoes and stir to combine. The batter will be loose and wet; this is just fine.
Heat the oils in a large skillet over medium-high heat until very hot but not smoking. Use about 2 tablespoons batter (I used a cookie scoop that holds slightly less) per pancake, flattening them as they hit the pan. Cook until golden brown underneath, just a couple minutes, before flipping them and cooking them on the reverse side until golden and crisp as well. Drain on paper towels, but be gentle as they are still fragile. You can keep them warm in a 200 degree oven while cooking off the rest of the batter, adding more oil as needed and letting pan cool between batches if it gets too hot.
Serve scattered with reserved scallion stems, if desired, topped with a crispy egg or alongside a dollop of sour cream or plain yogurt. They also make a wonderful meal with a big salad. Leftovers keep well in the fridge for a few days.