Recipes for ISRAELI SPA DAY 
Temple Beth Hillel Beth El

Session 1 Israeli Tomato Soup. Preserved Lemons and Limes

Israeli Tomato Soup (pareve)
serves 4

2 medium red tomatoes
1 medium yellow tomato
1-1 1/2 cups vegetable juice
1/2 small mild chili pepper, seeded and cut in pieces
1 tablespoon fresh cilantro sprigs or parsley to taste
1 tablespoon fresh lemon juice
1/2 cup chick peas
salt and pepper or lemon pepper seasoning to taste

Cut up tomatoes and place in blender jar or food processor. Add 1 cup vegetable juice, chili pepper, cilantro and lemon juice. Whirl or process 8-10 seconds until tomato is coarsely chopped. Transfer to a bowl. Add more vegetable juice if too thick. Stir in the chick peas. Season to taste with salt and pepper or lemon pepper seasoning.

Preserved Lemons and Limes (pareve)

delicious chopped and added to salads, fish and meat dishes. Pack a whole pickled lemon or lime into a chicken cavity before roasting.

4 – 5 lemons
2 limes
about 1/3 cup kosher salt

Cut 2 lemons and the limes lengthwise in 4 wedges leaving them intact at one end

Pack as much salt as possible inside the lemons and limes. Use your fingers. Place in a sterilized jar. Squeeze remaining lemons and pour enough lemon juice over to almost cover. Partially cover and let stand at room temperature for at least a week. Shake jar daily or until the lemons sink in the jar with the weight of the salt. Pour a layer of olive oil over. Leave on counter 3 weeks longer before using.

Session 2 Root Salad, Za’atar Pita Toast

Root Salad (pareve)
serves 4

1 1/2 cups shredded carrot
1 1/2 cups grated jicama or parsnip
1 cup thinly sliced fennel
1/2 cup mandarin orange segments
1/3 cup good olive oil
3 tablespoons cider vinegar
1 teaspoon cumin
salt and fresh ground pepper
black sesame seeds (nigella) to garnish

In a bowl, place the carrot, jicama, fennel, and oranges. Set aside. In a cup, whisk together the olive oil, vinegar and cumin. Pour over the vegetables and toss. Season to taste with salt and pepper. Sprinkle black sesame seeds over.

Za’atar Pita Toast (pareve)

for Za’atar: 2 tablespoons dried oregano
2 tablespoons dried thyme
1 tablespoon dried marjoram
1 tablespoon sumac or lemon salt
1 tablespoon roasted sesame seeds
olive oil
pita bread

Crumble the oregano, thyme, marjoram into a small bowl. Stir in the sumac and sesame seeds. This mixture may be covered tightly and stored in a dark, cool, dry place.

Break apart the pita bread and tear into small pieces. Brush with olive oil and sprinkle with za-atar. Toast in preheated 375F oven until nicely browned. For crisps, bake in preheated 325F for 30 minutes or until browned and crisp.

Session 3: 

 Chocolate Fruit Clusters.
makes 10

4 ounces semisweet chocolate chips
2 tablespoons tahini (sesame seed paste)
about 1/3 cup dried cranberries or currants
1/4 cup chopped walnuts

In a medium bowl, in the microwave, place the chocolate chips and tahini.