After One-Hundred-and-Twenty: Reflecting on Death, Mourning, and the Afterlife in the Jewish Tradition
I know I’m not alone in wrestling with my own mortality. I was asked these questions many times during my rabbinic career as people aged and as loved ones died – but never did I think they related to me personally. Now I find myself looking for answers to these questions, and I’ve found answers in Hillel Halkin’s After One-Hundred-and-Twenty: Reflecting on Death, Mourning, and the Afterlife in the Jewish Tradition.
Falafel (Chickpea Patties)
Falafel is sold on street corners in every city and town in Israel.
Hummus (Chickpea Dip)
Techina (Sesame Seed Dip)
Baba Ghanoush (Eggplant with Tahini)
In Israel, it is not unusual for guests to drop in for a visit without prior notice. In such cases, they are likely to get a light snack or impromptu meal.
Tarato (Yogurt Soup)
This cold soup is particularly suitable for hot summer nights in Israel. Yogurt, the main ingredient, has been a popular food in Israel for many years.
Shishlik (Meat Kabobs)
The simple method of preparing meat on an open grill goes back to ancient biblical times.