Friday, May 12, 2017

In the JNF Kitchen: Super easy tahini from Israel, with a twist

Tahini with goat yogurt

Meshek Hefer
Edna and one of her beloved goats.
This week's recipe is as simple, yet as delicious, as can be. 

It comes from Edna Hefer of Meshek Hefer (Hefer Farm), a ranch located in Abirim in Israel's Western Galilee. The family-owned and family-run farm operates based on principles of self sufficiency, with very few hired employees, and guests pitching in by feeding and milking the farm animals. 

The farm has a dairy that makes goat milk products under the name Edna’s Cheeses. The cheese, along with other local goods such as olive oil, olives, and unique wines from nearby boutique wineries, can be purchased by taking it straight out of the refrigerator and putting money right into the register. 

The farm offers a variety of activities professionally tailored by Eyal Hefer organized groups or couples on a romantic getaway, from horseback riding to Ranger (off-road golf cart) drives, workshops, and more. Meshek Hefer also offers a wide array of lodging options.

More on the Western Galilee 
Off the beaten path in Israel's Napa Valley, in photos

Meshek Hefer is a member of JNF partner organization Western Galilee Now, a consortium of small businesses in the region. Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it! 

Natural goat yogurt, preferably "Edna's Cheese"
High-quality tahini paste

Mix the tahini and yogurt in a blender or food processor to create a smooth blend. Simple as that! No need for water, salt, lemon, or pepper, it is great as is. Eat with bread, veggies, fruits, or on its own.

Tahini, artisan cheese, and local wine make for a perfect Galilee picnic.  

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