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: Strawberry spinach salad from Israel's Galilee

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: Watermelon gazpacho with fresh fish tartar

This summery recipe comes from Avichai and Idan of Yanivichi Bistro, nestled in the eucalyptus trees on Moshav Bustan HaGalil, just a few minutes drive from Akko. Set inside a renovated structure from 1948, previously the Moshav’s first dairy compound, and named after the Moshav’s first milkman, the restaurant is the place to go to for fusion cooking that combines the vibe of Tel Aviv with Galilean flavors and local plates alongside dishes imported from Italy and France.

In the JNF Kitchen: Shakshukeet from a famed Jerusalem restaurant

In the JNF Kitchen: Fish wrapped in dough

Fish in dough, or salt crust.

For the next few weeks, our #RecipeOfTheWeek series will host some fantastic Israeli chefs. These culinary masters are slated for the itinerary of the amazing JNF Culinary, Wine and Music Tour this June. Learn more about this cultural experience here. 

This recipe comes from Erez Komarovsky, a chef and baker. Afar described him as "the first contemporary baker to introduce artisanal bread to Israel" and he's considered to be one of the leading cooks who defined Israeli cuisine in the late '80s and '90s.

In the JNF Kitchen: Beautiful strawberry-jam challah

This #RecipeOfTheWeek is brought to you by Anna Richlin, a wonderful member of the JNF family. Anna is a campaign executive for the Central New Jersey region, an area you can learn more about here. She's an expert challah baker sharing a sweet version for this week's Shabbat. See below for braiding tips as well! Recipe yields six medium challahs.

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

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. 

In the JNF Kitchen: Kubbeh soup, a dumpling delicacy

Our recipe this week is the creation of Shaul Levy, president of the Israeli Art Association. For the past few years, Shaul has collaborated with JNF to promote Israeli artists, primarily young adults and artists with special needs. A former CEO of a marketing consulting firm, Shaul stepped down five years ago to devote his time to keeping the Israeli art market alive, a move inspired in part as a reaction to the BDS movement. Shaul is devoted to help keep the Israeli art market alive. On the side, he loves to cook traditional food for Shabbat.

In the JNF Kitchen: Passover cocoa bites, an easy and tasty dessert

Margot Alfie, a JNF board member in Atlanta and personal chef extraordinaire, shared this recipe for a super easy, and super tasty, Passover dessert.

In the JNF Kitchen: King oyster mushroom pasta

Meet Esti and Uri Yaakobi of mushroom company פטריות פארן (Mushrooms of Paran). They are farmers from the Paran moshav in the Arava desert who decided to grow mushrooms, of all things! 

Their mushrooms are pure Israeli and a result of their entrepreneurial spirit, desire to produce something unique, and passion for farm-to-table dining. Among their mushrooms you'll find oyster, shiitake, king oyster, and lion mains, and you can also find dishes with their products at אורסולה בית קפה בערבה (Ursala Coffee and Pub in the Arava).

Enjoy this #RecipeOfTheWeek for king oyster mushroom pasta inspired by the Yaakobis and their interesting crops. If you make any of these recipes, be sure to send a photo of your creation to teddyherzl18@gmail.com or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it! 

In the JNF Kitchen: Stuffed grape leaves and zucchinis

This recipe for stuffed grape leaves and zucchinis, a classic Galilean dish, is brought to us by Paul Nirens of Galileat, which organizes unique cooking and hospitality experiences. Four or five variations of this recipe, reflecting differences between regions and home cooks in the Galilee, will appear in Nirens' new recipe book, the Galilean Kitchen. He is currently raising funds on Indiegogo for the project, which will showcase local, authentic dishes as well as the stories behind the women who create them, those who offer home-cooking classes as part of Galileat. Learn more about the book here.

In the JNF Kitchen: Cauliflower latkes from the Arava

All latked out yet? We have the perfect antidote -- cauliflower latkes from the Central Arava Regional Council. The Arava is a key focus of JNF's Blueprint Negev initiative, which aims to bring communities to Israel's south, away from the congested, highly priced center of the country.

The Central Arava is a wonderful place to visit, live, raise a family -- and run a farm! What residents in the area lack in natural resources, they make up for in ingenious agricultural solutions. All year round, the tastiest peppers, artichokes, melons, and cucumbers come out of the Central Arava.

In the JNF Kitchen: Bulgarian beet carrot mozzarella latkes

This recipe of the week, an interesting twist on the holiday classic, comes from our partner Nefesh B'Nefesh. They are crafted by Chef Zissie, an American olah who made the move to Israel with NBN, and who's a great example of somebody who successfully transferred and rebuilt her independent career from the U.S. in Israel, taking her new environment into account. You can read her story here on the Nefesh B'Nefesh blog. 

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: Osi's golden Hanukkah sufganiyot

In Israel, Hanukkah is synonymous with sufganiyot, round jelly doughnuts dusted with powdered sugar, fried in oil and eaten in commemoration of the miracle of Hanukkah. They're so popular that a staggering estimated 24 million sufganiyot are sold each Hanukkah season in Israel!

This sufganiyot recipe is brought to us by Osnat Lankri, one of the regular and talented contributors to JNF's ongoing #RecipeOfTheWeek series. Osi owns a catering business Osi’s events in Ofakim, a small town west of Be'er Sheva in the Negev. Her delicious cuisine reflects her Moroccan and Iraqi roots.