Israeli-Style Pizza Rolls
Crispy, savory, cheesy, and perfect, the pizza roll takes one of my favorite foods and transforms it into a portable, snack-sized treat. I've been known to grab a handful of these and a few pieces of fresh fruit from the shuk and call it lunch.
1 package of puff pastry sheets (usually 2 per package)
½ cup of your favorite marinara or pizza sauce
3 cups of shredded cheese (mozzarella or Italian blend works best)
Any pizza toppings of your choice, finely chopped
Olive oil and seasoning for the crust (optional)
Camp Recipes: Israeli Chocolate Balls
These creamy, crunchy chocolate balls are easy to make and fun to eat. Coat them in coconut, sprinkles, or both!
7 oz (about 30) graham crackers
¾ cup granulated sugar
5 Tbsp unsweetened cocoa powder
7 Tbsp milk
1 tsp vanilla
7 tsp butter or margarine, softened
½ tsp cinnamon
shredded coconut and/or sprinkles
Camp Recipes: Shabbat Potatoes
These soft, seasoned potatoes are a Shabbat favorite at Reform Jewish summer camp. Pair them with a protein and a green veggie for a complete and delicious meal.
Small red potatoes
Olive oil
Citrus grill seasoning
Persian Zeitun Parvardeh (Marinated Olives)
Even if you can’t find all of the traditional ingredients for this flavorful dish (green Calamata olives and golpar/angelica may be tough to find, depending on your location), the combination of garlic, walnuts and sweet/tart pomegranate molasses with the slightly acidic olives will push this dish to the forefront of your cocktail table.
2 cups pitted, unstuffed green olives, rinsed and drained (olives with pits may be used)
½ cup walnuts, toasted (or 2 tbsp walnuts and 2 tbsp almond butter)
2 cloves garlic, finely minced
3 tbsp pomegranate molasses
1⁄2 teaspoon golpar (angelica), in the parsley family but sweeter, available in Middle Eastern markets (optional)
Salt and pepper to taste
1 tbsp water or olive oil, if needed
Italian Wedding Soup with Israeli Couscous
This is one of my favorite soups to make, especially when it starts to get cold; it tastes like a giant cozy bowl of comfort. It’s also a one-pot meal, my version having little turkey meatballs, Israeli couscous, and lots of veggies. Make it before Shabbat to last throughout the weekend and into the start of your week!
FOR THE MEATBALLS:
1lb. ground turkey
1/2 cup Italian seasoned breadcrumbs
1/2 cup nutritional yeast or Parmesan cheese
1 egg
2 tablespoons olive oil
Salt and pepper to taste
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FOR THE SOUP:
1 cup Israeli couscous
8 cups chicken broth
1-2 lemons
3 carrots
3 celery ribs
1 onion
Half bunch of dinosaur kale
2 cloves garlic
Handful dill
Chili flakes to taste
