The Rebbitsin’s Recipes: Celebrate Lag B’Omer with an Israeli Feast

The Rebbitsin's Recipes: Celebrate Lag B'Omer with an Israeli Feast

The 33rd day of the Omer, known as Lag B’Omer, is celebrated this year on Wednesday evening, May 18, and continues until nightfall on Thursday, May 19. It is a joyous day celebrating the teachings of the Torah taught by Rabbi Shimon Bar Yochai. It is customary to dance and sing outside, as well as lighting bonfires.

The counting of the days of the Omer began on Passover, on the second Seder. The days preceding Lag B’Omer are considered days of mourning. During this period, known as Sefirat HaOmer, weddings, listening to music and cutting the skin are prohibited. Twenty-four thousand students of Rabbi Akiva did not honor each other enough and were plagued and tragically transferred. The disciples stopped dying on the day of Lag B’Omer.

Rabbi Akiva taught us the words “VeAhavta Lerayacha Camocha” (“Love your neighbor as yourself,” Leviticus 19:18). This is a great rule of the Torah. It is my hope and prayer that we continue to follow the teachings of Rabbi Akiva, bring unity to our people, and witness the Geula, the redemption, in the land of Israel, in our day.

Homemade Chummus:
2 cans chickpeas, drained

4 cloves garlic, peeled and
finely chopped
4 tbsp. extra virgin olive oil
Freshly squeezed juice from
1/2 lemon
1 tsp. sea ​​salt
1/2 tsp. black pepper

Place all of the above ingredients in a food processor and combine until the texture of chummus is formed.

1 pound ground lamb
6 tbsp. tomato paste

2 cloves garlic, peeled &
finely chopped
2 tsp. cinnamon
1/2 tsp. cumin

In a large skillet, saute ground lamb in 2 tbsp. olive oil until brown. Discard any remaining oils from the meat. Add the rest of the ingredients and mix well. Cook for 15 to 20 minutes and set aside to cool.

To assemble, place chummus on a large platter and shape into a circular shape. Add lamb in the center of the circle. Garnish with a quarter cup of toasted pine nuts.

Serves 4-6.

6 pita breads
12 tbsp. extra virgin olive oil
4 tsp. za’atar

Preheat the oven to 425°F.

Cut pita breads into eighths. Use a pastry brush to spread olive oil on each pita bread. Sprinkle with za’atar. Place on a baking tray lined with baking paper. Place in the oven and roast for 5-7 minutes.

Remove from oven and set aside to cool. Enjoy using the pita breads to dip into the chummus and lamb recipe above!

Serves 6.

1 large eggplant, halved

Preheat oven to 425°F. Halve eggplant. Sprinkle with sea salt and sprinkle with 1 tbsp. olive oil. Place on a baking tray lined with baking paper. Roast for 20 to 25 minutes, until tender. Remove from oven and set aside to cool. When the eggplant has cooled, use a spoon to mix the tender eggplant and push it aside to form an eggplant boat to create space to fill with the salad underneath.

2 Persian cucumbers,
minced meat
1 tomato, diced
1 red onion, peeled &
minced meat
1 red bell pepper, cored,
sown and cut
1/4 cup extra virgin olive oil
Fresh lemon juice
Salt & pepper to taste

Combine all of the above ingredients in a large bowl and mix well. If desired, place each vegetable in a chopper one at a time and close the chopper on the vegetable until it forms small pieces. Remove the vegetable from the chopper and move on to the next vegetable until all the vegetables are finely chopped. Marinate 1 to 2 hours before serving. Optional, garnish with fresh mint.

Put the Israeli salad in aubergine boats.

Serves 4-6.


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