• INSIDE: mvp/mt , sports travel mon Is Easy For Summer 114 Doctor's Dream Center Opens . 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 7 '4414WF 4;NZ' 5/5 2000 .1-440,4,44$41 /0/48.