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ANNABEL COHEN
Special to the Jewish News
C ommemoration.
Celebration. Food.
It would be difficult to
separate these under any
circumstances and especially diffi-
cult when it comes to Jewish holi-
days. Whether we're fasting to
remember suffering and loss or eat-
ing in excess to revel in a simcha or
ancient victory over oppressors,
there's always a reference to food.
Next week, the modern holiday
of Yom HaAztmaut — Israel
Independence Day — will be cele-
brated by Jews around the world.
Each year Yom HaAtzmaut is cele-
brated on the fifth day of lyar, which
in 1948 occurred on May 14, and
corresponds this year to May 10.
Not surprisingly; Yom
HaAztmaut is celebrated by all
Israelis much the way the Fourth of
July is celebrated in the United
States — on the streets and at the
beach with parties and picnics.
Another theme of the day is eating.
Israelis like the foods that are so
often associated with Israel
humus, salads and fruits, and end-
less sweets
the kind of foods
found at crowded street stands, car-
ryouts and restaurants in Israel.
Around the world, Jews also celebrate Yom HaAtzmaut in the man-
ner of sabras (native-born Israelis) and by eating these same foods.
—
DEPENDENCE
LABNEH (Yogurt Cheese)
This thick yogurt spread is nearly as famous as hummus. Its fresh and
citrusy flavor is perfect for a warm spring day.
Cheesecloth or large coffee filters
4 cups regular plain yogurt
Extra virgin olive oil
1/2 t. ground cumin, optional
Greek or Kalamata olives, garnish
Pita triangles or toasted pita, garnish
Set a colander over a large bowl. Line the colander with about 4 lay-
ers of cheesecloth or with 3 large coffee filters. Spoon yogurt into lined
colander. Cover the colander with plastic wrap and chill for 8 or more
hours, up to 2 days.
To serve, spoon the mixture onto a large plate or platter. Drizzle
with olive oil and sprinkle with cumin if desired. Arrange olives around
the platter and serve with the pita. Makes 8-12 servings.
TABBOULEH
3 cups medium ground bulgur
6 cups boiling water
8 cups large tomatoes, seeded, chopped
5 cups chopped fresh parsley
3 bunches green onions, chopped
1 1/2 cups fresh lemon juice
3/4 cup chopped fresh mint
112 cup olive oil
Whole romaine lettuce leaves and pita wedges.
Add 6 cups boiling water and allow to stand for one hour or until
the bulgur is softened. Drain well and place back in the large bowl.
Add remaining ingredients and adjust seasonings to taste. Chill until
ready to serve. Serves 12.
VEGETARIAN LAVASH AND HUMMUS SANDWICHES
Hummus is the official spread of Israel. It's used alone as a dip and
spread on just about anything. This sandwich is perfect for that Yom
HaAtzmaut picnic.
Sandwich:
8 large lavash (very thin, soft, flat bread)
1 cucumber, peeled or not, cut in half lengthwise,
seeded and sliced thin
2 cups shredded carrots
3/4 cup shredded radishes
t:1)T
1 cup fresh chopped tomatoes, very well drained
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