On January 25th, Israel celebrated Tu BiShvat, which is a holiday marking the planting and growth of trees. It is customary to eat dried fruit, fresh fruit, and vegetables during this minor holiday in the land of Israel. But where did the custom of eating dried fruit come from? Back in the day, in the diaspora, Jews couldn't buy fresh fruits during this time, so they celebrated Tu Bishvat by eating dried fruits. So, today it has become a tradition for this holiday to eat dried fruit in the celebration meal of Tu Bishvat.  

 Now it's time to get cooking! Here's a recipe for you to enjoy in honor of Tu Bishvat!

Ingredients:
6 chicken legs separated into thighs and drumsticks
12 pearl onions
6 medium sweet potatoes, cut lengthwise into quarters
6 dried figs
12 prunes
12 dried apricots

Marinade:
1/2 cup plum sauce
1/2 cup cup of soy sauce
3 Tbsp. sesame oil
1/4 cup balsamic vinegar
2 Tbsp. brown sugar
3 Tbsp. sunflower oil
5 chopped garlic cloves
3 cinnamon sticks
1 Tbsp. coriander seeds
1 tsp. turmeric
1 Tbsp. crushed cumin seeds
2 Tbsp. sesame seeds
2 cups of red wine
Salt
Ground black pepper

For serving:
1 package of couscous
1 bunch of parsley, chopped
2 green onions, chopped
100 gr. roasted walnuts (optional)

Directions:
1. Mix the marinade ingredients in a large bowl. Add chicken, vegetables, and dried fruits. Mix and marinate for about an hour.

2. Heat the oven to 180 C/350 F degrees.

3. Transfer the chicken, fruit, and vegetables to a large baking dish and pour the marinade on top of it.

4. Bake for 45 minutes or until the chicken is brown and shiny. Every 15 minutes, baste the chicken and vegetables with the liquid in the pan to keep the chicken from getting dry.

5. Cook the couscous according to the package instructions. Once cooked, arrange the chicken and vegetables on top of the couscous, pour the remaining sauce over the chicken, garnish with green onions and, if desired, add the walnuts.

Now you can experience the authentic flavors of Israel and the surrounding region with Batya Segal's personal favorite recipes. A long-time lover of fresh, delicious, and easy-to-execute meals, Batya's recipes will bring the aromas of Israel into your kitchen for the whole family to enjoy. Yours free as a thank you for supoorting our life changing work in Israel.

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Tu BiShvat is a holiday celebrating the planting of trees in the land of Israel. Dried fruit is a specialty to enjoy during this holiday. Try this tasty recipe!

Tu Bishvat Recipe — Baked Chicken with Dried Fruit | Blog | Vision for Israel

Tu Bishvat Recipe — Baked Chicken with Dried Fruit

As the nation of Israel prepares for Sukkot, you will see many “Succot” or "booths" set up at restaurants, outside of homes on the street, and even on balconies of apartments. The Jewish people eat all of their meals in the succah during this seven-day holiday. Therefore, when thinking about what food to eat they have to keep in mind that it needs to be easily portable to bring outside to the succah. 

 Because this holiday is about remembering God’s faithfulness to the Jewish people during the 40 years in the wilderness and about the gathering of the harvest, Jews eat autumn foods that represent God’s abundant provision of the harvest they now get to enjoy here in the promised land. 

Now, you may be wondering, "What foods do Jews eat during Sukkot in other parts of the world?" Here is a list of some of the traditional food items:

1. Stuffed vegetables: Peppers, cabbage, zucchini, squash, etc.
2. Challah - Braided Bread

5. Potato Knishes - Roll or pastry appetizer (fried, baked, or boiled)

6. Noodle Kugel - Made with egg noodles (sweet or savory)

7. Strudel - Layered pastry with a sweet filling

These are just a few of the delicious recipes Jewish families enjoy in their succah during the seven days of Succot. 

Are you ready to try one of these recipes for your family this Succot? Head to the kitchen and let’s start cooking this tasty stuffed peppers recipe.  

6 bell peppers, assorted colors
Oil for frying
8 garlic cloves, chopped
2 onions, chopped
500 gr ground meat
1 bunch cilantro, chopped (reserve a handful for the sauce)
3/4 cup rice
1/2 Tbsp. salt
1/4 tsp. black pepper
1/4 tsp. Baharat (spice mixture)

6 tomatoes
1 onion, chopped
Oil for frying
Salt
Hot pepper, chopped
1/4 tsp. ground ginger
A handful of chopped cilantro

Start with the filling: Fry the garlic and onion in a pot together with the meat and cilantro. (Don't forget to save some cilantro for the sauce.)

When the meat changes color, add the rice. Mix in salt, Baharat, and black pepper. Add half a cup of water and boil. Cover and cook for 6-7 minutes on low heat. Then remove from heat.

Cut the "top" from each pepper, remove the seeds, and set aside. Fill the peppers with the meat mixture about 3/4 of the way.

Prepare the sauce: Grind tomatoes in a food processor and strain. Fry the onion in an ovenproof pot or a deep saute pan. Add tomato juice, a cup of water, salt, hot pepper, and ginger. Boil and add a handful of cilantro.

Place the peppers in a pot and pour about two tablespoons of the sauce into each pepper. Place the "tops" on the peppers, cover the pot, and cook for about half an hour. Meanwhile, heat the oven to 200°C degrees.

Transfer the pot to the oven and bake on high heat for another half an hour.

We hope you have a special Succot as you not only feast on delicious foods but also rejoice in the goodness and faithfulness of our God!


Happy Succot to you and your family,

From our team at Vision For Israel

What are some tasty recipes that Jewish people eat during the 7-day feast of Sukkot? Try this delicious stuffed peppers recipe for your family this Sukkot!

Recipe for Succot - Seven Days of Feasting | Blog | Vision for Israel

Recipe for Succot - Seven Days of Feasting

Israel has amazing salads because their vegetables are very fresh and delicious. The Israeli salad is one that you will find at almost every restaurant here in Israel. It is simple, yet healthy and tasty. Batya not only has this Israeli salad recipe to share with you but also the perfect salad dressing to enjoy with your favorite salad. This Mediterranean salad dressing recipe is a special one that Batya learned from a friend years ago, and she uses it often. There is also a video for you to see how to make each of these recipes. As you watch this video, we hope to not only share some great recipes with you but also to bring a great big smile to your face. Enjoy these fresh recipes, and don’t forget to have fun!

2 cucumbers, peeled
2 tomatoes
1 large red bell pepper, seeded
1 spring onion, green part only
1/2 yellow onion
Salt to taste
1/4 cup fresh lemon juice
3-4 Tbsp. extra virgin olive oil

Chop the cucumbers, tomatoes, peppers, and yellow onion into small cubes and place in a bowl. Thinly slice the green onion and add to the bowl.

Season the salad with salt, lemon juice, and olive oil. Mix well, taste, and add more seasoning if needed.


3 tsp. mustard
1 1/2 tsp. honey
3 tsp. mayonnaise
1 tsp. tomato paste
1 cup good quality olive oil
1/2 cup lemon juice
3-4 garlic cloves, crushed
1/2 tsp. ground black pepper
Salt to taste

Place all the ingredients in a blender or food processor. Blend until smooth.

If you like your salad dressing thinner, add a little water and blend again.

Pour dressing into a glass jar or pourable container, and refrigerate until ready to use.

Pour it over the Israeli salad or your favorite salad, and enjoy!

Don’t miss out on this fun video featuring Batya and Barry! Watch the step-by-step process of how to make the Israeli Salad and the Mediterranean Salad Dressing. Enjoy and have fun!

Batya's Kitchen - Chopped Salad

Delicious Mediterranean Chopped Salad and Homemade Dressing Recipe with Batya Segal

Watch the step-by-step process of how to make Israeli salad and Mediterranean salad dressing. Enjoy these fresh recipes, and don’t forget to have fun!

Israeli Salad & Mediterranean Salad Dressing Recipes | Blog | Vision for Israel

Israeli Salad & Mediterranean Salad Dressing Recipes

See how glorious a love the Father has given us, that we should be called God’s children—and so we are! The reason the world does not know us is that it did not know Him.

The Jewish month of Av is known as a time of darkness, sorrow, and destruction. However, in the middle of this month on the 15th day of Av (August 2nd this year), the Jewish people celebrate Tu B’Av — a day of love! What a beautiful picture of God’s love meeting us right amid sadness, loss, and heartache. God’s love restores, rebuilds, and strengthens. 

Originating from the 2nd century, Tu B’Av was a day for unmarried women in Israel to dress in white and go out to dance in the vineyards as they waited for the men to choose their wives. And only in 1948, shortly after Israel became a Jewish nation, Tu B’Av became a popular Jewish holiday celebrating love and romance. 

Some special things to do on this Jewish holiday are to go on a date, propose, renew your vows, or celebrate your loved ones with a gift. One fun date idea that you could do with your loved one on this day is to make a romantic dinner! And we have just the recipe for you to use for a nice appetizer to accompany your dish of choice. The Grape Carpaccio is something light and fresh and yet will add a romantic and elegant taste to your date.

Ingredients:  (For 2 servings)
300g large green grapes, washed
8 large asparagus stems
100g quinoa (preferably red, or mixture)
100g Sainte-Maure cheese (or any other goat cheese)
200 ml balsamic vinegar
Oil for frying
Salt and black pepper
Olive oil to drizzle on top

Slice the grapes into thin slices, and arrange them on two plates side by side like a carpaccio.

Cut each asparagus stem about 4 cm from the bottom. Discard the inedible part. Gently peel the asparagus up to the bottom edge of the head.

Boil a pot of water with a little salt, blanch the asparagus for a minute and immediately transfer to ice water to cool.

Cook the quinoa in a pot with 200 ml of water. Once it starts boiling, reduce the heat to low and cook for about 15 minutes until the quinoa is ready. Drain the liquid and place quinoa on a tray lined with parchment paper. Dry it in the oven at 85°C with the door slightly open for about two hours.

Heat a pot with frying oil to high heat (between 200°-210°C). Fry the quinoa for a few seconds until it puffs and the bubbles stop. Remove with a strainer and transfer to a tray lined with paper towels. Sprinkle a little salt on top.

In a small pot, bring the balsamic vinegar to a boil, reduce to half the amount, refrigerate, and store in a container.

To assemble the dish, place 4 pieces of asparagus on top of the grape slices on each plate. Sprinkle shreds of cheese over it and the crispy quinoa. Decorate with drizzles of the reduced balsamic and olive oil.

We hope you and your loved one enjoy this simple, yet elegant dish, as you take time this Tu B’Av to let each other know just how much you love one another! And most importantly, take time to reflect on God’s great love for each of you, especially if you are in the midst of suffering or reflecting on the sorrow that has occurred during this month of Av. 

The Jewish holiday of Tu B’Av is a day of celebrating love. A great way to celebrate is a special date night of cooking a flavor-filled recipe together.

Tu B’Av – Love in the Midst of Sorrow | Blog | Vision for Israel

Tu B’Av – Love in the Midst of Sorrow

If you’ve been following us for a while, you have probably seen how we love food and cooking. And if any of you have traveled around the world, you know that trying different foods is one of the best ways to learn about different cultures. So we want to invite you into our Israeli kitchen, so you can experience the tastes of Israel and at the same time learn about Israeli culture. Put your apron on and let’s hop into the kitchen!

In honor of Shavuot, we want to share with you a recipe for a classic Israeli cheesecake. But let’s first start with a short history of Shavuot. This holiday is also known as the Feast of Weeks or Pentecost. It is a Jewish celebration exactly 50 days after Passover and commemorates when God gave Moses the 10 commandments. During this holiday, God commanded the Jewish people to celebrate with the first fruits of the wheat harvest. 

“On the day of firstfruits, when you present to the Lord an offering of new grain during the Festival of Weeks, hold a sacred assembly and do no regular work.”

In the modern culture of Israel today, there are several traditions during this holiday. Many celebrate the first night of Shavuot with two meals because in Leviticus it says to give two loaves of bread as a first fruit offering to the Lord. Therefore, the first meal they have is all dairy and after waiting, then they will have a second meal with meat. It is also tradition to go to the synagogue and stay up through the night reading the book of Ruth.

As you walk the streets throughout Israel leading up to Shavuot, you will see that the main traditional food for this holiday is dairy recipes.  Many believe this is because the nation of Israel is known as the land of milk and honey. So to help you celebrate Shavuot in the best way, we want to give you one of our favorite dairy recipes. In our opinion there is no Shavuot holiday meal without the star of the show —  cheesecake. 

There are a variety of cheesecakes in Israel. Some have a crust made of crushed cookies and some are topped with cream, fruit, or with additional cookie crumbs. Some are encased in dough. Some are baked and some are not. And there are many different varieties of cheeses used inside the cake, as well.  

The classic Israeli cheesecake is airy and light with no crust. This is very different from the famous New York cheesecake. However, it is also very tasty. This crustless cheesecake is very famous in Israel and it takes some skill to produce a tall one without cracks. Every family has its own go-to recipe, and we found this one that we really like.

As we will be sharing many more recipes with you, we thought there was no better recipe to start with, than with dessert. We hope that you’ll enjoy making this recipe! Send us your comments and tell us how your cheesecake turned out.

7 large eggs at room temperature
1 1/4 cup sugar
3 Tbsp instant vanilla pudding powder
20 gr vanilla sugar (or 1 1/3 Tbsp sugar + 2 tsp. vanilla extract)
5 Tbsp cornstarch
750 gr Skyr cheese 
200 ml (or 204 gr) sour cream
Pinch of salt

Butter for pan

1.  Grease the bottom and sides of a spring-form pan (22 cm in diameter) with butter. Trace a circle of the pan on baking paper, making it slightly larger. Cut it out and place it on the bottom of the pan. Press the parchment circle to the inside of the pan and slightly up the sides all around until it is completely covered. (It’s important that the whole bottom is covered with baking paper in order to extract the cake in its entirety.) Generously grease the top of the parchment well with butter.

4.  In a large bowl, mix the egg yolks, the cheese, and the sour cream into a smooth mixture.

5.  Sift the pudding powder, vanilla sugar, and cornstarch into the cheese mixture. Mix well with a whisk, until the batter is smooth.

6.  In a separate large bowl, beat the egg whites with a pinch of salt. When the foam begins to form, add the sugar in 3-4 batches while whipping. Continue until a very stable, white, and shiny foam is obtained.

7.  Pour a third of the egg white mixture into the cheese mixture and fold from bottom to top in a wrapping motion. Add another third and continue until combined. Add the rest of the foam and fold in a wrapping motion.

8.  Pour the mixture into the pan and gently knock it on the counter to level the batter. Cover the bottom of the pan with a double layer of aluminum foil.

9.  Place a large baking pan on the lowest rack in the oven and fill it halfway with boiling water. Place the cheesecake pan inside it. Bake for 15 minutes. Lower the heat to 150°C/300°F and continue baking for another 45-60 minutes. The cake is ready when it’s golden on top. It’s important not to open the oven throughout the baking time to avoid cracks.

10.  Turn the oven off, and leave the cake in the oven for at least 30 minutes to let it rest and stabilize completely.

11.  Take the cake out to cool completely for at least two hours at room temperature.

Remove the cake from the pan:
12.  After cooling the cake on the counter for 2 hours, place the face of a plate or platter on the pan. Then lift and turn it over. Take another plate (the plate you want to place your cake) and place it on top of the cake. Lift and turn it over again, so that the face of the cake is on top.

13.  Place the cake in the refrigerator for several hours or overnight. It’s recommended to prepare the cake a day in advance. The cake is best served very cold. You can top it with berries or whipped cream. Slice and enjoy!

We hope you enjoy this delicious cake.

Blessings from Jerusalem!

VFI invites you into our Israeli kitchen to help you experience more of the Israeli culture. This Shavuot let’s start with our Classic Israeli Cheesecake recipe!

A Delicious Taste of Shavuot | Blog | Vision for Israel

Challah is the Jewish Sabbath and holiday bread, and it can be made a number of ways, each manner rich in meaning and tradition. Twelve humps from two small or one large braided bread recall the miracle of the 12 loaves for the 12 tribes of Israel. Round loaves, where there is no beginning and no end, are baked for Rosh Hashanah to symbolize continuity. Ladder and hand shapes are served at the meal before the fast of Yom Kippur, the ladder symbolizing that we should ascend to great heights, the hand that we may be inscribed for a good year. However you make it, be sure to follow a simple classic recipe like mine, and enjoy it in good health with your loved ones.

Makes 2 challahs
1 kg. (2 1/4 lb.) whole wheat flour
 2 tbsps. dry yeast
 1 tbsp. brown sugar
 4 tbsps. date honey or molasses
 2 1/2 cups warm water
 1 egg
 1/2 cup oil
 1 tsp. salt
 Egg wash
 Sesame seeds for garnish

Directions:
1. Mix all ingredients and knead until dough forms. If the dough is too sticky, add a little more flour until dough is easy to handle. 
 2. Let dough rise 20 minutes. Knead the dough with a bit of oil. Let rise again for 20 minutes.
 3. Turn dough into lightly floured surface. Punch down and roll out into a rectangle. Cut into 6 equal parts. Roll each part into a rope. Make a braid out of three ropes. Place on baking sheet and let rise again for 20 minutes. Brush with egg wash and sprinkle sesame on top.
 4. Bake for 30 minutes at 180°C/350°C.

Challah is the Jewish Sabbath and holiday bread, and it can be made a number of ways. This is a simple classic recipe that can be adapted to several occasions.

¼ cup oil
 2 hot peppers, seeded and finely chopped
 2 bell peppers, diced
 8 – 10 garlic cloves, crushed
 5 ripe medium tomatoes, diced
 Salt, to taste
 1 tsp. hot or sweet paprika
 4 eggs

Directions:
1. Heat oil in a medium frying pan over high heat. Add peppers, garlic, and tomatoes. Stir and lower the heat.
2. Cook vegetables until they are tender, stirring occasionally. Add salt and cook for another 7-10 minutes. Add paprika and cook an additional few minutes.
3. Crack the eggs and add them to the sauce, keeping the yolks whole, and covering the whites with the sauce. Cook until eggs are set.
4. Serve immediately. 

Shakshuka combines runny poached eggs in a hearty, spicy sauce of tomatoes and other vegetables for a one-pot meal that’s as much fun to eat as it is to say.

12 lasagna leaves
 2-3 tbsps. olive oil
 2 zucchinis, sliced thin
 2 cups spinach, lightly sautéed
 2 cups grated carrots
 1 cup green or red pepper, cut into squares
 2 onions, chopped and lightly sautéed
 4 garlic cloves, minced
 5 tomatoes, sliced and roasted in the oven
 1 can crushed tomatoes
 2 tbsps. agave syrup
 Oregano
 Thyme
 Black pepper
 3/4 cup mozzarella cheese, sliced
 3/4 cup Parmesan cheese, grated
 3/4 cup any hard cheese, grated

Directions:
 1. Cook crushed tomatoes with agave syrup, herbs, and black pepper.
 2. In a baking dish, layer lasagna sheets, vegetables, tomato sauce and cheese. Repeat, ending with a layer of lasagna sheets topped with tomato sauce and cheese.
 3. Cover with foil and bake 1 hour at 180°C/ 350°F. Remove foil and bake an additional hour at 150°C/300°F.

This hearty vegetable lasagna is packed full of flavor from zucchini, spinach, peppers, and carrots and it is easy to make and is the perfect comfort food. 

Vegetable Lasagna | Blog | Vision for Israel

As a working mother who values her time but also the health of her family, I always prefer to bake and cook at home—I like to know what’s in the food that enters my body. But when it comes to taste, I don’t compromise—and if a recipe looks like it has all the good and healthy ingredients, that’s even better. Enjoying this banana bread while it’s warm, with tea or coffee, is a delightful choice for any time of the day. Since it’s both easy to make and delicious, I make it often for Barry and my toddler grandson. Enjoy!

2 bananas, mashed
 2 cups plain yogurt
 2 tbsp. coconut oil
 2 tbsp. butter, melted (or peanut butter)
 2 eggs, beaten
 4 tbsp. date syrup (or molasses)
 2 tbsp. honey
 1 tsp. vanilla extract
 1 1/2 cups spelt flour
 4 tbsp. quick oats
 1/2 cup almond meal
 2 tbsp. ground coconut (optional)
 1 tsp. baking powder
 1/4 tsp. baking soda
 Pinch of salt
 Chocolate chips or chunks (optional)

1. Mix all wet ingredients in a large bowl.
 2. In a separate bowl, mix all dry ingredients.
 3. Add dry ingredients into the wet ingredients and mix until well blended.
 4. Butter 2 loaf pans and pour batter into pans. You can top with chocolate chips or leave it plain.
 5. Bake at 365°F/185°C for 30-40 minutes.

Variation: Try adding chunks of baked apple on the bottom of the pan before pouring the batter.

Now you can experience the authentic flavors of Israel and the surrounding region, with Batya Segal’s personal favorite recipes. A long-time lover of fresh, delicious, and easy-to-execute meals, Batya’s recipes will bring the aromas of Israel into your kitchen for the whole family to enjoy. Yours free as a thank-you for supporting our life-changing work in Israel.

Enjoying this banana bread while it’s warm, with tea or coffee, is a delightful choice for any time of the day since it’s both easy to make and delicious.

Batya's Sugar-Free Banana Cake | Blog | Vision for Israel

For those of you who, like me, choose to eat a mostly vegan diet, lentils are a star in their kitchen. I had looked everywhere for a palatable recipe featuring plant-based protein, but for all my effort—I had little success. But one day, we visited a friend’s house on a Friday afternoon as the wife was preparing vegan delicacies for the Sabbath. The aromas emanating from the kitchen were so delicious, I couldn’t resist asking what she was doing. I tried these delicious patties, and was hooked. I altered the recipe a little, and added some of our favorite spices to the mix, resulting in a real hit for our family—even the meat lovers.

1 ½ cups cooked lentils
 4 tbsp. Tahini
 1 cup fresh spinach/beet greens/parsley (optional)
 1 egg
 ½ cup almonds or walnuts, ground
 ½ cup rolled oats
 1–2 tbsp. whole spelt flour
 1 onion, finely chopped
 3 garlic cloves, crushed
 ½ tsp. each: cumin, black pepper, salt, paprika
Oil for frying

1. Blend all ingredients in a food processor, or chop by hand.
 2. Roll into balls and press to flatten. 
3.  Heat oil in a large frying pan and fry the patties until golden brown on both sides.
4. Serve with Tahini.
5. Garnish with sesame seeds or almonds.

Note: If you prefer to bake in the oven, grease the baking pan or line with parchment paper, and brush the patties with oil.
If the mixture is too wet, add more flour. If it's too dry, add another egg.

For those of you who choose to eat a mostly vegan diet, lentils are a star in their kitchen.  I tried these delicious patties, and was hooked. 

Batya's Lentil Patties | Blog | Vision for Israel

8 cups (1 kg) flour
 1 tsp. active dry yeast
 3 tbsp. sugar
 1 tsp. salt
 4 ¼ cups (1 liter) warm water
 1 cup (200 g) soft butter

1. Sift flour into a large bowl and add yeast. Add salt and sugar.
2. Add water and mix into a soft, wet dough.
3. Allow dough to rise about 1 hour at room temperature until it doubles.
4. Knead again and let rise another hour.
5. Divide dough into 8 equal portions.
6. Butter the inside of an oven-proof pot.
7. Flatten each piece of dough, spread with butter, and fold into 4.
8. Arrange all pieces in the pot.
9. Cover the pot with a lid and bake at 350° F (180° C) for 20 minutes.
10. Serve with hard-boiled egg, grated tomato, and zchoog (Yemenite hot sauce).


The Jewish-Yemeni bread kubaneh was traditionally cooked in the heat of the hearth on Friday night, low and slow, ready to be eaten on Shabbat morning.

Kubaneh (Batya's mom's recipe) | Blog | Vision for Israel

2 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
4 eggs
1 cup oil
1 cup sugar
1 cup honey
1 tbsp. cinnamon
1 tsp. ground ginger
A pinch of ground cloves
1 cup boiling coffee or tea

Sift together flour, baking powder, and baking soda in a large bowl.

In a separate bowl, beat eggs, oil, sugar, honey, and spices.

Make a well in the dry ingredients and pour in the egg mixture. Mix just until a smooth batter forms. Add boiling coffee or tea in 2-3 additions and beat quickly to create a thin, smooth batter.

Pour immediately into baking pans lined with parchment paper, filling it 2/3 of the way.

Bake 35-40 min. until a toothpick comes out with a few moist crumbs.

Around Rosh Hashana, many recipes pop up in Israel featuring honey because—according to old Jewish customs—honey signifies the hope that the new year will be sweet.

Spiced Honey Cake | Blog | Vision for Israel

This is a delicious Levantine staple, commonly served with pita bread as an appetizer or meze ('starter'). Here, eggplant is the star, along with other fresh and simple ingredients that should be easy to find. The traditional preparation calls for the eggplant to be baked or broiled over an open flame before peeling, giving the pulp a soft and addictively smoky taste. Enjoy this on its own, or as a creamy, smoky addition to other Middle Eastern or Mediterranean entrees.

1 large eggplant
 ½ cup lemon juice
 2 garlic cloves, minced
 ½ cup tahini
Salt to taste
Parsley, finely chopped for garnish
Olive oil
Cayenne pepper

Roast eggplant in an oven heated to 200°C/390° under the grill until the skin is charred.

Take out of the oven and place in a  plastic bag for 20 minutes, until it’s cool enough to handle.

Peel the eggplant and place the flesh in a bowl. Mash a little with a fork.

Add lemon juice, garlic cloves, salt, and tahini, and mix well while mashing with a fork.

To serve, spread on a plate and garnish with parsley, olive oil, and cayenne pepper. Goes well with pita bread or crackers.

This is a delicious Levantine staple, commonly served with pita bread as an appetizer. Here, eggplant is the star, along with other fresh and simple ingredients that are easy to find.

Baba Ghanoush (Mediterranean Eggplant Spread)

This is one of the most popular soups in Israel. It originated in Iraq and was brought to Israel by the Iraqi Jews who had made Aliyah. It’s common to eat this soup on Friday, before the Sabbath—but we like it any day of the week!

Dough:
18 oz./500 gr. wheat semolina
½ cup flour
3 tbsp. olive oil
Salt & pepper
Cold water

Filling:
3 tbsp. olive oil
1 tsp. cumin seeds
2 garlic cloves, finely chopped
1 onion, finely chopped
12 oz./350 gr. ground beef
1/3 cup pine-nuts
½ cup parsley or cilantro, finely chopped

Soup:
4 tbsp. olive oil
1 onion, roughly chopped
2 garlic cloves, roughly chopped
1 tbsp. whole cumin seeds
1 tbsp. fresh ginger, chopped
3 carrots, peeled
3-4 celery stalks cut into chunks, including leaves
5 beets, peeled
3 bay leaves
5 whole allspice balls
3 Tbsp. brown sugar
1 (6 oz.) can tomato paste
1/3 cup fresh lemon juice
Salt & pepper
Pinch chili flakes

In a large bowl, place semolina, flour, olive oil, salt, and pepper.

Mix with a wooden spoon and add water slowly and gradually. Continue adding water until dough becomes flexible. If too sticky, add more semolina.

Start kneading by hand and after a short time of kneading, the dough should be like soft play-dough and easy to work with. Cover in plastic wrap and let rest 30 minutes.

Heat oil in a pan and fry cumin seeds, garlic, and onion for about 3 minutes.

Add the ground beef, season with salt and pepper, and continue cooking until beef is completely brown.

In a separate pan, toast pine-nuts slightly. Add to meat, turn off the heat and transfer to a bowl to cool.

Once the meat is cooled, add parsley or cilantro.

Place a bowl of cold water on a work surface.

Make 16 balls from the dough, about 1-1 1/2 inch in diameter.

Take a ball and hold it in one hand. With the other hand, make a hole in the center with one finger. Slowly enlarge the hole with a finger until a little bowl is formed. Thin the edges so it can hold a lot of filling.

Hold the dough “bowl” in one hand and fill it with a spoon (about 2 tsp.).

Close the dough over the filling and, using wet hands, roll into a ball again.

Fill a large pot with water and bring to a boil with 1 tbsp. salt.

When the water boils, put the balls in. Bring back up to a gentle boil and cook for 10 min. Remove from water with a slotted spoon.

Heat the oil in a large pot and fry onions, garlic, ginger, and cumin seeds for about 3 min.

Cut carrots lengthwise and each half into 1-inch chunks, then add to the pot. Add 10 – 12 cups of water.

Cut each beet into 8 slices and place in the pot. Add all other ingredients to the pot and bring to a boil.

Once the soup boils, add kubbeh balls and bring the soup to a boil again. Cook together for an hour on medium-low heat. Taste and adjust the seasoning.

Just before serving garnish with a handful of chopped parsley or cilantro.

Commonly eaten on Friday, before the Sabbath, kubbeh soup is one of the most popular soups in Israel, it originated in Iraq, and was brought to Israel by Iraqi Jews.

Red Kubbeh Soup | Blog | Vision for Israel

Batya’s mother, Sarah, used to make this soup for the family every Friday. We hope you and your family enjoy this traditional Yemenite soup.

6 chicken drumsticks or thighs, cleaned well and washed
12 cups of water
1 large onion, cut into quarters
1 medium potato, cubed
1 medium zucchini, big slices
Pumpkin cut into 1x1 inch pieces (optional)
2 tbsp. chopped fresh cilantro leaves
2 tbsp. chopped fresh parsley leaves
4 tbsp. chopped fresh celery leaves
1 ½ tsp. powdered chicken soup
¼ - ½ tsp. black pepper
½ tsp. ground turmeric
¼ -½ tsp. ground cumin
Pinch of salt

Boil the chicken in water and remove the foam from the top.

Add spices and adjust the seasoning to taste.

Add all vegetables and bring to boil again.

Lower heat and continue to cook for an additional 45-60 minutes.

Batya’s mother, Sarah, used to make this soup for the family every Friday. We hope that you and your family enjoy this traditional Yemenite soup.

Yemenite Chicken Soup | Blog | Vision for Israel

The term "musakhan" literally means "something that is heated." It’s simple, delicious, and meant to be eaten with your hands. It’s usually presented with the chicken on top of the bread and is commonly served with soup. 

2 whole chickens (about 1 kg./2 lb. each)
2 cups olive oil, divided
½ cup pine nuts
1 kg/2 lbs. onions, chopped
1 tsp. salt
1 tsp. black pepper
½ tsp. ground cardamom
1 tsp. ground nutmeg
500 gr./1 lb. ground lamb
2 large pitas (or 4 small)
4 Tbsp. Sumac

Heat 1 cup of oil in a large pan. Fry the pine nuts until golden, remove quickly, and place on paper towels to drain the oil.

Fry onions in the same pan until golden. Move from pan to a plate.

Cut each chicken into quarters, clean the insides, and season with salt and pepper.

Heat remaining oil in a large pot and fry chicken until golden. Add cardamom and nutmeg and place it on a plate.

Add the oil from the onion to the oil that the chicken was frying in. Fry the ground lamb until browned, and season with salt and pepper. Add the pine nuts, stir, and remove from heat.

On each of the pitas, spread half of the fried onions and top with 4 pieces of chicken. Sprinkle the ground lamb over the chicken, and season with sumac.

Bake in the oven for 15 minutes until the chicken is nicely browned.

Now you can experience the authentic flavors of Israel and the surrounding region with Batya Segal's personal favorite recipes.  A long-time lover of fresh, delicious, and easy-to-execute meals, Batya's recipes will bring the aromas of Israel into your kitchen for the whole family to enjoy.  Yours free as a thank you for supoorting our life changing work in Israel.

The term "musakhan" literally means "something that is heated." This is a simple and delicious meal, meant to be eaten with your hands. It’s usually presented with the chicken on top of the bread.

Musakhan Recipe | Blog | Vision for Israel

This Middle-Eastern staple has become an Israeli trademark and can be found everywhere in Israel—from grocery stores to fancy restaurants. It’s pretty easy to make at home, so give this a try!

½ kg (1 lb.) dry chickpeas
16 2/3 cups water
1 tsp. baking soda
½ cup tahini paste
¼ cup fresh lemon juice
Hot pepper (optional)
2 garlic cloves
Salt
Ice water

Soak the chickpeas in cold water overnight in the refrigerator.

Drain the chickpeas and place them in a large pot with water and baking soda. Bring to a boil and cook for about 1 hour, or until the chickpeas are very soft. Cool to room temperature.

Place the chickpeas in a food processor with tahini, hot pepper (if using), and garlic cloves. Pulse, and gradually add lemon juice until spreadable. If needed, add a little water to achieve the desired consistency.

Season with salt and serve with pita bread.

Hummus is a Middle-Eastern staple that has become an Israeli trademark. It can be found everywhere in Israel—from grocery stores to fancy restaurants and is easy to make at home!

Immerse yourself in history, culture, and theology—deep-diving into important topics rooted in the Judeo-Christian traditions and the land of Israel.

Teachings | Blog Topic | Vision for Israel

Hear about the amazing progress being made every day—made possible by your generous support. Feel the blessing of Yeshua (Jesus) come alive in His work.

Taste the flavors of Israel and the middle east—with authentic, healthy, and flavor-packed recipes that are sure to warm both your heart, and your kitchen.

Stay current on the state of Israel and her people, aided by first-hand accounts of our work, and how it’s directly making a difference for people every day.

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Kubaneh (Batya's mom's recipe)

Wednesday, March 23, 2022

Spiced Honey Cake

Thursday, September 17, 2020

Baba Ghanoush (Mediterranean Eggplant Spread)

Wednesday, July 29, 2020

Red Kubbeh Soup

Sunday, July 26, 2020

Yemenite Chicken Soup

Wednesday, June 24, 2020

Musakhan Recipe (Arab Chicken Dish)

Tuesday, June 23, 2020

Hummus

Monday, June 22, 2020

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