In the JNF Kitchen: Passover macaroons + halva = 'halvaroons'

This recipe of the week comes to us from La Boite, a biscuits and spices shop in New York City owned by Israeli chef and spice blender Lior Lev Sercarz. 

Lior and La Boite have gained international fame for mixing spices in a unique way and selling some of the world's rarest blends. Lior opened his culinary superstore after traveling and studying around the globe, and he dreams of establishing a cooking school in Israel's north along with JNF. Lior was one of our first guests on the JNF podcast, IsraelCast. You can hear more about his journey on that episode.

From the JNF Kitchen: Johnny Stern's stuffed chicken from Israel

In the JNF Kitchen: Chef Alaa Moussa’s sea bass filet on a bed of lemon-verbena freekeh

This recipe originally appeared in the Fall 2017 issue of our Byachad Magazine. You can read the full issue here!

Step into El Marsa restaurant, and you instantly become witness to the latest movement in Arabic cuisine in Israel.

In the JNF Kitchen: Grilled stone fruit with zuta sorbet

This recipe of the week comes to us from La Boite, a biscuits and spice shop in New York City owned by Israeli chef and spice blender Lior Lev Sercarz. Lior and La Boite have gained international fame for mixing spices in a unique way and selling some of the world's rarest blends. He opened his culinary superstore after traveling and studying around the globe, and dreams of establishing a cooking school in Israel's north along with JNF. Lior was one of our first guests on the JNF podcast, IsraelCast - you can hear more about his journey on that episode!

In the JNF kitchen: Lentil soup

The recipe of the week, a hearty lentil soup, is the quintessential winter dish with a Mediterranean twist, sure to warm your home and your body. It's brought to us by Hagit Lidror, one of the people making Western Galilee a foodie and wine-enthusiast paradise. The region is a key development area of JNF's Go North initiative. 

Hagit's creations, healthy and focused on quality ingredients, are representative of Israeli cuisine in its freshness and simplicity. Hagit teaches Cooking Workshops based on healthy vegetarian cuisine at her home facing the magical Clil landscape overlooking the Mediterranean Sea.

In the JNF kitchen: Stuffed mushrooms from the Galilee

This week's recipe is brought to you by Tamar & Gefen, a bed and breakfast in Israel's Western Galilee. Tucked away among oak trees, olive trees, and grapevines, these accommodations are anything but ordinary, with a boutique winery, a wine cultural center, and a tasting room on the premises. The simplicity and magic of the past combine with the comfort and luxuries of the present amid the sounds of silence, the fragrance of the forest, and the taste of great wine. Imagine yourself taking in all these beauties while indulging in stuffed mushrooms from Tamar & Gefen. They're simple to make but taste restaurant-quality. Make them as an appetizer for your next party, or as a weeknight meal alongside a simple salad. 

In the JNF Kitchen: Festive salad with goat cheese bruschetta

Yummy bruschetta from Alto Dairy in Israel's north. Just add salad.

This #RecipeOfTheWeek comes from Ariel Mazan, former kibbutz dairy farmer and owner of Alto Dairy in Israel's Western Galilee. Alto is owned and operated by the Mazan family and inspired by Ariel's Mazan's passion for cheese making. 

As Times of Israel said, "This family-run outfit is 'a little fanatic' about offering goat-only products." In the best possible way, of course. The dairy develops and produces a unique variety of cheese from the finest Galilean goat milk using traditional methods. When visiting Alto, travelers can stop by a boutique store and a coffee bar/restaurant serving a rich dairy menu including breakfast and lunch.

In the JNF Kitchen: Kohlrabi carpaccio

In the JNF Kitchen: Red snapper sashimi with tabouleh

Paul Nirens

This red snapper sashimi with tabouleh is the perfect dish to eat al fresco for a late-spring dinner. This #RecipeOfTheWeek comes from Aluma, a Galilean Bistro owned by Alaa Sweetat in Maalot-Tarshicha, a joint Jewish-Arab municipality in the Galilee. It's brought to us via GallilEat owner Paul Nirens, who organizes culinary experiences and cooking workshops in the Galilee region. 

Paul, a former chef who trained at one of Israel's leading culinary schools, has lived in the rural Galilee region for almost 30 years. He is a member of JNF partner organization Western Galilee Now, a consortium of small businesses in the region. The Galilee is a key focus of JNF's Go North development initiative.

Through GalilEat, Paul shares his passion for Galilean village culture and traditional food preparation with Israeli tourists and visitors from overseas. A GalilEat adventure allows an authentic, in-depth view of the real Israel. 

In the JNF Kitchen: Jonathan's rosemary and garlic roast beef

Need more inspiration for Rosh Hashanah dinner? This week, we're bringing you a juicy recipe from Jonathan Koren. Jonathan owns Lotem Organic Winery, located in Kibbutz Lotem and offering a beautiful view of the Beit Hakerem Valley overlooking the Sea of Galilee. 

Jonathan plays music in his winery 24 hours a day, and insists that the energy and the frequency of the tunes affect the taste and quality of the wine. "We only play music about love, peace, happiness," he says. "It matters." Lotem is one of only two organic wineries in Israel and it offers tours. 

Jonathan is a member of JNF partner organization Western Galilee Now, a consortium of small businesses in the area. To see more of the riches the region has to offer, take a tour through our photo gallery below.