Israeli Mini April 2014 Menu
The nation of Israel, as it exists today, is a young country, only being established in 1948 in the post World War era. But the region is rich in ancient history. Many peoples and religions see this land as the birthplace of civilization and as the Holy Land. During the spring months (this year in April) many thousands around the world turn their attention to the history of Israel as they celebrate Passover and Easter.
Ancient literature and history tells us that the children of Abraham, the Hebrews, held the region for many years until the Roman Empire took control (for more detailed history you can reference the Old Testament of the Bible or Jewish sacred texts). Jewish people began to be scattered throughout the empire. Jesus was crucified under Pontius Pilate, a Roman prefect in Judea, and Christianity spread through the empire as well. In the 7th century, ater the Roman Empire had splintered, Arab nations invaded the Byzantine part of the empire and took control of Jerusalem. Islam then became the dominant religion and culture. Many are familiar with the Crusades, an attempt by Western Catholic countries to regain control of the region. Ultimately, the Ottomans held the region until the rise of Zionism in the 20th century. The Jewish people who had been scattered for centuries began returning to their land of origin after the fall of Ottoman Syria in World War I.
With a history this long and complex and involving so many different cultures, you will not be surprised by the variation in cuisine. While political tensions still may run high in the region today, in the culinary world, various cuisines seem to be meshing more peacefully. In Israel you will find Mediterranean foods to be prevalent, dominated by local produce and fantastic eastern spices. But scattered Jewish immigrants brought with them foods and recipes that had become part of their culture in their new countries. From Western Europe they brought schnitzel, puddings and pastries. From Eastern Europe and Russia they brought yogurt, hearty soups, and fish such as herring. From Northern Africa and other Mediterranean countries they brought pita, rice, couscous, grilled meats, and salads. We hope that you will enjoy our compilation of classic Mediterranean dishes (including the popular street food falafel) and Jewish dishes that are enjoyed during weekly Sabbath and other yearly festivals (such as Challah for Rosh Hashana or Kugel for Hanukkah). See here or here for more specifics on the Passover Seder and for appropriate recipes.
What are Mini Menus? Mini menus are a fraction of the meals you would see on a normal menu and can be completed quickly and efficiently in a few short hours, in the evenings when you are preparing the meal for dinner or during small bursts of times like naps. Mini meal plans are designed for the busy family who wants freezer meals in their freezer but doesn’t have time to do a full months worth of meals. If you are new and not sure how to get started we have a wonderful series starting with 5 easy steps to get you on your way to once a month cooking. Good luck! If you like (or don’t like) this menu you might want to check out all our past mini menus!
If you like this menu you might want to check out all our past Mini menus.
- Mujaddara (Lentils and Rice)
- Festive Noodle Kugel
- Braided Challah Bread
- Lamb Supreme Cholent (Sabbath Stew)
- Garlic Chicken with Israeli Couscous Casserole
As you can see we have a NEW way of getting and printing your monthly menu documents. As part of that change, we have also changed the type/size of labels we use. The above labels will print four to a page and line up with Avery 8168/5168 labels or equivalent.
Are you a person that likes to see the menus visually? Perhaps you should check out the Israeli Mini April 2014 Menu via Pinterest to see the yummy goodness you will be cooking up on this menu. Not sure what Pinterest is all about, check out what Once A Month Meals has to say about it.
Each month we have some wonderful volunteers who “test” out the menu prior to publication. They do an amazing job of helping to eliminate confusion and mistakes. They may not catch everything but they sure do catch A LOT! If you are interested in test cook, feel free to volunteer. Here is a little bit about this month’s test cooks:
- Jennifer Graham – In August of 2013 my family moved to a very remote hamlet in northern Alberta. I signed up to become a test cook because one of the primary motivating factors for the move, was to slow my life down enough to be able to take more responsibility for the quality of food that my family eats. We are homeschooling newbies who enjoy planting organic veggies, sprouting and vermicomposting.
Kelleigh Ratzlaff – Kelleigh Ratzlaff is a small business owner, wife and mother to two hungry boys, so she’s always looking for ways to streamline her life to make time for family. OAMM is at the top of her time-saving list, and she’s been a true believer in the OAMM mission since before membership was an option! Kelleigh always cooks mini menus, and is in LOVE with the swappable menu feature!
Are you new to Once A Month Meals or once a month cooking (oamc) in general? If so, you might want to spend a few minutes (or hours) on the Get Started Series. If you are in a real hurry to catch on we have written some simple steps for getting started. Welcome!