Lag BaOmer was completely off our radar when we lived in the United States. We never had any real exposure to it until we made Aliyah, and now its approach is easily recognizable by kids walking down the street, schlepping huge pieces of wood, old furniture, sticks, and anything else that burns.
Lag BaOmer is a break, a time out, a moment to recall an ancient plague that may or may not have occurred, and perhaps a moment for reflection.
The Hebrew letter equivalent of 33 is pronounced Lag (lamed gimel), giving rise to the name Lag BaOmer for this particular day. There is no one particular reason that this day stands out from the other 48 days counted between Pesach and Shavuot, yet many fascinating traditions surround the special nature of this day.
About four miles into the island of Rhodes, I found a converted farmhouse nestled in the mountains, where I was served this eggplant dish.
What better way is there to relax on a hot summer’s night than with a cheese board, wine jelly (a wonderfully sweet counterfoil to strong and earthy blue-veined or chevre cheeses), and a good bottle of wine (preferably from the wine country in northern Israel)?
To create a little excitement on your grill, add a spice rub that captures the tantalizing taste of the Near East.
This recipe was created in 2005 in celebration of the 350th anniversary of Jews in America – inspired by gardening techniques practiced in Plymouth, MA.
Strawberries grew wild in North America. Native Americans brought baskets of these berries to the new settlers. Although in the 1600s berries were used mostly in pies, pastries, and jams, the berry in this salad is a wonderful addition.