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Tu BiSh’vat: Resources

Rabbi Joan Glazer Farber

In a few weeks we will be celebrating Tu BiSh’vat. There are numerous approaches you could take in planning your celebration.

Tu BiSh'vat: A Personal Reflection

Barbara Kavadias

While we have been having a relatively warm winter in the United States, it cannot compare to what winter is like in Israel. It is the rainy season there, the time of year that Israel greens up, with cooler temperatures and rain (which feels like a miracle every time I experience it) in between

an Israeli Falafel often eaten by Americans during Yom HaZikaron and Yom HaAtzmaut

Falafel (Chickpea Patties)

Falafel is sold on street corners in every city and town in Israel.

Hummus (Chickpea Dip)

Like techina, or sesame paste, hummus was brought to Israel by Jews from Arab countries, though today it is everyone's favorite. It tastes best when eaten with fresh, warm pita bread.

Bowl of techina next to a spoonful of sesame seeds

Techina (Sesame Seed Dip)

Brought to Israel by Jewish refugees from Arab countries, techina is a thick dip with sesame seeds as its base.

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.

Burekas

This Jewish Sephardic dish, similar to the Turkish burak, is served on festive occasions, but also widely sold on Israeli street corners.

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.

Shakshuka (Eggs in Tomato Sauce)

This dish is a Sephardi favorite.

Israeli Shishlik (Grilled Skewered Meat)

Shishlik (Meat Kabobs)

The simple method of preparing meat on an open grill goes back to ancient biblical times.