Why Israelis Are So Obsessed with Cottage Cheese
by SONYA SANFORD for The Nosher for myjewishlearning.com
The power of food, and cottage cheese, is strong.
Did Little Miss Muffet have an Israeli savta?
What makes Israeli cottage cheese so good? Is it the quality of the dairy in the “land of milk and honey”? Is it its creamy and smooth consistency?
BY ELANA HORWICH for JewishJournal
Here is a dish, chicken meatballs, that pays homage to the lost Jewish heritage of Sicily. In the Middle Ages, the vibrant merchant posts of southern Italy and Sicily were part of the Spanish Empire, and hundreds of thousands of Jewish merchants lived there, trading, studying Torah and complaining about the humidity. These Jews traded with Arab and North African neighbors, adopting elements of their cuisines.
WARM MUSHROOM SALAD
Jamie Geller, The Joy of Kosher
Crispy, savory mushrooms are a delicious palate opener. This salad can be served in smaller portions as a starter or in larger portions as a main dish for warm summer nights.
KOFTA STUFFED DATES
by Chanie Apfelbaum for Millennial Kosher on aish.com
YIELD: 24 dates
Kosherizing popular foods is one of my passions and I was determined to do so with the classic appetizer, bacon-wrapped dates. Stuffing the sweet dates with the spiced kofta filling and wrapping them in smoky kosher beef fry creates the perfect party bite that pairs well with beer. Your hubby (or wife) will thank you.