Challah is the Jewish Sabbath and holiday bread, and it can be made a number of ways, each manner rich in meaning and tradition. Twelve humps from two small or one large braided bread recall the miracle of the 12 loaves for the 12 tribes of Israel. Round loaves, where there is no beginning and no end, are baked for Rosh Hashanah to symbolize continuity. Ladder and hand shapes are served at the meal before the fast of Yom Kippur, the ladder symbolizing that we should ascend to great heights, the hand that we may be inscribed for a good year. However you make it, be sure to follow a simple classic recipe like mine, and enjoy it in good health with your loved ones.

Makes 2 challahs
1 kg. (2 1/4 lb.) whole wheat flour
 2 tbsps. dry yeast
 1 tbsp. brown sugar
 4 tbsps. date honey or molasses
 2 1/2 cups warm water
 1 egg
 1/2 cup oil
 1 tsp. salt
 Egg wash
 Sesame seeds for garnish

Directions:
1. Mix all ingredients and knead until dough forms. If the dough is too sticky, add a little more flour until dough is easy to handle. 
 2. Let dough rise 20 minutes. Knead the dough with a bit of oil. Let rise again for 20 minutes.
 3. Turn dough into lightly floured surface. Punch down and roll out into a rectangle. Cut into 6 equal parts. Roll each part into a rope. Make a braid out of three ropes. Place on baking sheet and let rise again for 20 minutes. Brush with egg wash and sprinkle sesame on top.
 4. Bake for 30 minutes at 180°C/350°C.

Now you can experience the authentic flavors of Israel and the surrounding region with Batya Segal's personal favorite recipes. A long-time lover of fresh, delicious, and easy-to-execute meals, Batya's recipes will bring the aromas of Israel into your kitchen for the whole family to enjoy. Yours free as a thank you for supporting our life changing work in Israel.

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Challah is the Jewish Sabbath and holiday bread, and it can be made a number of ways. This is a simple classic recipe that can be adapted to several occasions.

¼ cup oil
 2 hot peppers, seeded and finely chopped
 2 bell peppers, diced
 8 – 10 garlic cloves, crushed
 5 ripe medium tomatoes, diced
 Salt, to taste
 1 tsp. hot or sweet paprika
 4 eggs

Directions:
1. Heat oil in a medium frying pan over high heat. Add peppers, garlic, and tomatoes. Stir and lower the heat.
2. Cook vegetables until they are tender, stirring occasionally. Add salt and cook for another 7-10 minutes. Add paprika and cook an additional few minutes.
3. Crack the eggs and add them to the sauce, keeping the yolks whole, and covering the whites with the sauce. Cook until eggs are set.
4. Serve immediately. 

Now you can experience the authentic flavours of Israel and the surrounding region with Batya Segal's personal favourite recipes. A long-time lover of fresh, delicious, and easy-to-execute meals, Batya's recipes will bring the aromas of Israel into your kitchen for the whole family to enjoy. Yours free as a thank you for supporting our life changing work in Israel.

Shakshuka combines runny poached eggs in a hearty, spicy sauce of tomatoes and other vegetables for a one-pot meal that’s as much fun to eat as it is to say.

12 lasagne leaves
 2-3 tbsps. olive oil
 2 zucchinis, sliced thin
 2 cups spinach, lightly sautéed
 2 cups grated carrots
 1 cup green or red pepper, cut into squares
 2 onions, chopped and lightly sautéed
 4 garlic cloves, minced
 5 tomatoes, sliced and roasted in the oven
 1 can crushed tomatoes
 2 tbsps. agave syrup
 Oregano
 Thyme
 Black pepper
 3/4 cup mozzarella cheese, sliced
 3/4 cup Parmesan cheese, grated
 3/4 cup any hard cheese, grated

Directions:
 1. Cook crushed tomatoes with agave syrup, herbs, and black pepper.
 2. In a baking dish, layer lasagna sheets, vegetables, tomato sauce and cheese. Repeat, ending with a layer of lasagna sheets topped with tomato sauce and cheese.
 3. Cover with foil and bake 1 hour at 180°C/ 350°F. Remove foil and bake an additional hour at 150°C/300°F.

This hearty vegetable lasagna is packed full of flavor from zucchini, spinach, peppers, and carrots and it is easy to make and is the perfect comfort food. 

Vegetable Lasagna | Blog | Vision for Israel

For those of you who, like me, choose to eat a mostly vegan diet, lentils are a star in their kitchen. I had looked everywhere for a palatable recipe featuring plant-based protein, but for all my effort—I had little success. But one day, we visited a friend’s house on a Friday afternoon as the wife was preparing vegan delicacies for the Sabbath. The aromas emanating from the kitchen were so delicious, I couldn’t resist asking what she was doing. I tried these delicious patties, and was hooked. I altered the recipe a little, and added some of our favourite spices to the mix, resulting in a real hit for our family—even the meat lovers.

1 ½ cups cooked lentils
 4 tbsp. Tahini
 1 cup fresh spinach/beet greens/parsley (optional)
 1 egg
 ½ cup almonds or walnuts, ground
 ½ cup rolled oats
 1–2 tbsp. whole spelt flour
 1 onion, finely chopped
 3 garlic cloves, crushed
 ½ tsp. each: cumin, black pepper, salt, paprika
Oil for frying

1. Blend all ingredients in a food processor, or chop by hand.
 2. Roll into balls and press to flatten. 
3.  Heat oil in a large frying pan and fry the patties until golden brown on both sides.
4. Serve with Tahini.
5. Garnish with sesame seeds or almonds.

Note: If you prefer to bake in the oven, grease the baking pan or line with parchment paper, and brush the patties with oil.
If the mixture is too wet, add more flour. If it's too dry, add another egg.

For those of you who choose to eat a mostly vegan diet, lentils are a star in their kitchen.  I tried these delicious patties, and was hooked. 

Batya's Lentil Patties | Blog | Vision for Israel

As a working mother who values her time but also the health of her family, I always prefer to bake and cook at home—I like to know what’s in the food that enters my body. But when it comes to taste, I don’t compromise—and if a recipe looks like it has all the good and healthy ingredients, that’s even better. Enjoying this banana bread while it’s warm, with tea or coffee, is a delightful choice for any time of the day. Since it’s both easy to make and delicious, I make it often for Barry and my toddler grandson. Enjoy!

2 bananas, mashed
 2 cups plain yogurt
 2 tbsp. coconut oil
 2 tbsp. butter, melted (or peanut butter)
 2 eggs, beaten
 4 tbsp. date syrup (or molasses)
 2 tbsp. honey
 1 tsp. vanilla extract
 1 1/2 cups spelt flour
 4 tbsp. quick oats
 1/2 cup almond meal
 2 tbsp. ground coconut (optional)
 1 tsp. baking powder
 1/4 tsp. baking soda
 Pinch of salt
 Chocolate chips or chunks (optional)

1. Mix all wet ingredients in a large bowl.
 2. In a separate bowl, mix all dry ingredients.
 3. Add dry ingredients into the wet ingredients and mix until well blended.
 4. Butter 2 loaf pans and pour batter into pans. You can top with chocolate chips or leave it plain.
 5. Bake at 365°F/185°C for 30-40 minutes.

Variation: Try adding chunks of baked apple on the bottom of the pan before pouring the batter.

Now you can experience the authentic flavours of Israel and the surrounding region, with Batya Segal’s personal favourite recipes. A long-time lover of fresh, delicious, and easy-to-execute meals, Batya’s recipes will bring the aromas of Israel into your kitchen for the whole family to enjoy. Yours free as a thank-you for supporting our life-changing work in Israel.

Enjoying this banana bread while it’s warm, with tea or coffee, is a delightful choice for any time of the day since it’s both easy to make and delicious.

Batya's Sugar-Free Banana Cake | Blog | Vision for Israel

8 cups (1 kg) flour
 1 tsp. active dry yeast
 3 tbsp. sugar
 1 tsp. salt
 4 ¼ cups (1 liter) warm water
 1 cup (200 g) soft butter

1. Sift flour into a large bowl and add yeast. Add salt and sugar.
2. Add water and mix into a soft, wet dough.
3. Allow dough to rise about 1 hour at room temperature until it doubles.
4. Knead again and let rise another hour.
5. Divide dough into 8 equal portions.
6. Butter the inside of an oven-proof pot.
7. Flatten each piece of dough, spread with butter, and fold into 4.
8. Arrange all pieces in the pot.
9. Cover the pot with a lid and bake at 350° F (180° C) for 20 minutes.
10. Serve with hard-boiled egg, grated tomato, and zchoog (Yemenite hot sauce).


The Jewish-Yemeni bread kubaneh was traditionally cooked in the heat of the hearth on Friday night, low and slow, ready to be eaten on Shabbat morning.

Kubaneh (Batya's mom's recipe) | Blog | Vision for Israel

2 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
4 eggs
1 cup oil
1 cup sugar
1 cup honey
1 tbsp. cinnamon
1 tsp. ground ginger
A pinch of ground cloves
1 cup boiling coffee or tea

Sift together flour, baking powder, and baking soda in a large bowl.

In a separate bowl, beat eggs, oil, sugar, honey, and spices.

Make a well in the dry ingredients and pour in the egg mixture. Mix just until a smooth batter forms. Add boiling coffee or tea in 2-3 additions and beat quickly to create a thin, smooth batter.

Pour immediately into baking pans lined with parchment paper, filling it 2/3 of the way.

Bake 35-40 min. until a toothpick comes out with a few moist crumbs.

Around Rosh Hashana, many recipes pop up in Israel featuring honey because—according to old Jewish customs—honey signifies the hope that the new year will be sweet.

Spiced Honey Cake | Blog | Vision for Israel

This is a delicious Levantine staple, commonly served with pita bread as an appetizer or meze ('starter'). Here, eggplant is the star, along with other fresh and simple ingredients that should be easy to find. The traditional preparation calls for the eggplant to be baked or broiled over an open flame before peeling, giving the pulp a soft and addictively smoky taste. Enjoy this on its own, or as a creamy, smoky addition to other Middle Eastern or Mediterranean entrees.

1 large eggplant
 ½ cup lemon juice
 2 garlic cloves, minced
 ½ cup tahini
Salt to taste
Parsley, finely chopped for garnish
Olive oil
Cayenne pepper

Roast eggplant in an oven heated to 200°C/390° under the grill until the skin is charred.

Take out of the oven and place in a  plastic bag for 20 minutes, until it’s cool enough to handle.

Peel the eggplant and place the flesh in a bowl. Mash a little with a fork.

Add lemon juice, garlic cloves, salt, and tahini, and mix well while mashing with a fork.

To serve, spread on a plate and garnish with parsley, olive oil, and cayenne pepper. Goes well with pita bread or crackers.

This is a delicious Levantine staple, commonly served with pita bread as an appetizer. Here, eggplant is the star, along with other fresh and simple ingredients that are easy to find.

Baba Ghanoush (Mediterranean Eggplant Spread)

This is one of the most popular soups in Israel. It originated in Iraq and was brought to Israel by the Iraqi Jews who had made Aliyah. It’s common to eat this soup on Friday, before the Sabbath—but we like it any day of the week!

Dough:
18 oz./500 gr. wheat semolina
½ cup flour
3 tbsp. olive oil
Salt & pepper
Cold water

Filling:
3 tbsp. olive oil
1 tsp. cumin seeds
2 garlic cloves, finely chopped
1 onion, finely chopped
12 oz./350 gr. ground beef
1/3 cup pine-nuts
½ cup parsley or cilantro, finely chopped

Soup:
4 tbsp. olive oil
1 onion, roughly chopped
2 garlic cloves, roughly chopped
1 tbsp. whole cumin seeds
1 tbsp. fresh ginger, chopped
3 carrots, peeled
3-4 celery stalks cut into chunks, including leaves
5 beets, peeled
3 bay leaves
5 whole allspice balls
3 Tbsp. brown sugar
1 (6 oz.) can tomato paste
1/3 cup fresh lemon juice
Salt & pepper
Pinch chili flakes

In a large bowl, place semolina, flour, olive oil, salt, and pepper.

Mix with a wooden spoon and add water slowly and gradually. Continue adding water until dough becomes flexible. If too sticky, add more semolina.

Start kneading by hand and after a short time of kneading, the dough should be like soft play-dough and easy to work with. Cover in plastic wrap and let rest 30 minutes.

Heat oil in a pan and fry cumin seeds, garlic, and onion for about 3 minutes.

Add the ground beef, season with salt and pepper, and continue cooking until beef is completely brown.

In a separate pan, toast pine-nuts slightly. Add to meat, turn off the heat and transfer to a bowl to cool.

Once the meat is cooled, add parsley or cilantro.

Place a bowl of cold water on a work surface.

Make 16 balls from the dough, about 1-1 1/2 inch in diameter.

Take a ball and hold it in one hand. With the other hand, make a hole in the centre with one finger. Slowly enlarge the hole with a finger until a little bowl is formed. Thin the edges so it can hold a lot of filling.

Hold the dough “bowl” in one hand and fill it with a spoon (about 2 tsp.).

Close the dough over the filling and, using wet hands, roll into a ball again.

Fill a large pot with water and bring to a boil with 1 tbsp. salt.

When the water boils, put the balls in. Bring back up to a gentle boil and cook for 10 min. Remove from water with a slotted spoon.

Heat the oil in a large pot and fry onions, garlic, ginger, and cumin seeds for about 3 min.

Cut carrots lengthwise and each half into 1-inch chunks, then add to the pot. Add 10 – 12 cups of water.

Cut each beet into 8 slices and place in the pot. Add all other ingredients to the pot and bring to a boil.

Once the soup boils, add kubbeh balls and bring the soup to a boil again. Cook together for an hour on medium-low heat. Taste and adjust the seasoning.

Just before serving garnish with a handful of chopped parsley or cilantro.

Commonly eaten on Friday, before the Sabbath, kubbeh soup is one of the most popular soups in Israel, it originated in Iraq, and was brought to Israel by Iraqi Jews.

Red Kubbeh Soup | Blog | Vision for Israel

Batya’s mother, Sarah, used to make this soup for the family every Friday. We hope you and your family enjoy this traditional Yemenite soup.

6 chicken drumsticks or thighs, cleaned well and washed
12 cups of water
1 large onion, cut into quarters
1 medium potato, cubed
1 medium zucchini, big slices
Pumpkin cut into 1x1 inch pieces (optional)
2 tbsp. chopped fresh cilantro leaves
2 tbsp. chopped fresh parsley leaves
4 tbsp. chopped fresh celery leaves
1 ½ tsp. powdered chicken soup
¼ - ½ tsp. black pepper
½ tsp. ground turmeric
¼ -½ tsp. ground cumin
Pinch of salt

Boil the chicken in water and remove the foam from the top.

Add spices and adjust the seasoning to taste.

Add all vegetables and bring to boil again.

Lower heat and continue to cook for an additional 45-60 minutes.

Batya’s mother, Sarah, used to make this soup for the family every Friday. We hope that you and your family enjoy this traditional Yemenite soup.

Yemenite Chicken Soup | Blog | Vision for Israel

The term "musakhan" literally means "something that is heated." It’s simple, delicious, and meant to be eaten with your hands. It’s usually presented with the chicken on top of the bread and is commonly served with soup. 

2 whole chickens (about 1 kg./2 lb. each)
2 cups olive oil, divided
½ cup pine nuts
1 kg/2 lbs. onions, chopped
1 tsp. salt
1 tsp. black pepper
½ tsp. ground cardamom
1 tsp. ground nutmeg
500 gr./1 lb. ground lamb
2 large pitas (or 4 small)
4 Tbsp. Sumac

Heat 1 cup of oil in a large pan. Fry the pine nuts until golden, remove quickly, and place on paper towels to drain the oil.

Fry onions in the same pan until golden. Move from pan to a plate.

Cut each chicken into quarters, clean the insides, and season with salt and pepper.

Heat remaining oil in a large pot and fry chicken until golden. Add cardamom and nutmeg and place it on a plate.

Add the oil from the onion to the oil that the chicken was frying in. Fry the ground lamb until browned, and season with salt and pepper. Add the pine nuts, stir, and remove from heat.

On each of the pitas, spread half of the fried onions and top with 4 pieces of chicken. Sprinkle the ground lamb over the chicken, and season with sumac.

Bake in the oven for 15 minutes until the chicken is nicely browned.

Now you can experience the authentic flavours of Israel and the surrounding region with Batya Segal's personal favourite recipes.  A long-time lover of fresh, delicious, and easy-to-execute meals, Batya's recipes will bring the aromas of Israel into your kitchen for the whole family to enjoy.  Yours free as a thank you for supporting our life changing work in Israel.

The term "musakhan" literally means "something that is heated." This is a simple and delicious meal, meant to be eaten with your hands. It’s usually presented with the chicken on top of the bread.

Musakhan Recipe | Blog | Vision for Israel

This Middle-Eastern staple has become an Israeli trademark and can be found everywhere in Israel—from grocery stores to fancy restaurants. It’s pretty easy to make at home, so give this a try!

½ kg (1 lb.) dry chickpeas
16 2/3 cups water
1 tsp. baking soda
½ cup tahini paste
¼ cup fresh lemon juice
Hot pepper (optional)
2 garlic cloves
Salt
Ice water

Soak the chickpeas in cold water overnight in the refrigerator.

Drain the chickpeas and place them in a large pot with water and baking soda. Bring to a boil and cook for about 1 hour, or until the chickpeas are very soft. Cool to room temperature.

Place the chickpeas in a food processor with tahini, hot pepper (if using), and garlic cloves. Pulse, and gradually add lemon juice until spreadable. If needed, add a little water to achieve the desired consistency.

Season with salt and serve with pita bread.

Hummus is a Middle-Eastern staple that has become an Israeli trademark. It can be found everywhere in Israel—from grocery stores to fancy restaurants and is easy to make at home!

Taste the flavours of Israel and the Middle East—with authentic, healthy, and flavour-packed recipes that are sure to warm both your heart, and your kitchen.

Immerse yourself in history, culture, and theology—deep-diving into important topics rooted in the Judeo-Christian traditions and the land of Israel.

Teachings | Blog Topic | Vision for Israel

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Recipes

Challah

Thursday, 6 October 2022

Shakshuka

Tuesday, 31 May 2022

Vegetable Lasagne

Tuesday, 31 May 2022

Batya's Lentil Patties

Wednesday, 30 March 2022

Batya's Sugar-Free Banana Cake

Wednesday, 30 March 2022

Kubaneh (Batya's mom's recipe)

Wednesday, 23 March 2022

Spiced Honey Cake

Thursday, 17 September 2020

Baba Ghanoush (Mediterranean Eggplant Spread)

Wednesday, 29 July 2020

Red Kubbeh Soup

Sunday, 26 July 2020

Yemenite Chicken Soup

Wednesday, 24 June 2020

Musakhan Recipe (Arab Chicken Dish)

Tuesday, 23 June 2020

Hummus

Monday, 22 June 2020

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