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For our six year wedding anniversary (May 26, ’07), Timothy and I celebrated a few days early by having dinner in the German Colony in Haifa. We went to a Lebanese restaurant, Fattoush, on the very popular Ben Gurion Street.   The atmosphere was very middle eastern with lots of decorations, pillows,  and candles. Everyone wanted to sit outside, so Timothy and I had our own private room.

The food was delicious. We had grilled eggplant for appetizer, Egyptian Hummus with black beans and vegetarian rice dish for the main course, and Kanafeh for dessert. After dinner, the sun had set in Haifa, and we were now able to see all the lights of the Bahai Gardens at the top of Ben Gurion St. illuminated. It was beautiful.

(Click on an image to enlarge photo gallery)

“Shavuot is the Hebrew word for “weeks” and refers to the Jewish festival marking the giving of the Torah at Mount Sinai, which occurs seven weeks after Passover. Shavuot, like many other Jewish holidays, began as an ancient agricultural festival that marked the end of the spring barley harvest and the beginning of the summer wheat harvest. In ancient times, Shavuot was a pilgrimage festival during which Israelites brought crop offerings to the Temple in Jerusalem. Today, it is a celebration of Torah, education, and actively choosing to participate in Jewish life.” Reform Judaism

One of the main ways to celebrate Shavuot is to have a dairy only meal (meaning no meat). This holiday works perfect for Timothy and I, since we are vegetarians! I made a mushroom and onion quiche with extra cheese! And I bought a cheese cake from a local bakery. Both were delicious.

Shavuot Dinner

Shavuot Dinner

Our Hebrew teacher, Shimrat VanDijk, made our class a “Traditional Israeli Cheese Cake.” It was so good! She was nice enough to share her recipe:

Traditional Israeli Cheese Cake


5 eggs

1½ cups of sugar

3 tablespoons of cornflour

3 white cheese 5% (750 grams) (similar to cream cheese but not as much fat)

2 tbs of vanilla sugar

1 pack of vanilla instant pudding

1 cup of milk

1 pack of cream (32% or 38%) (1 pint of cream)


Preheat oven to 150-160º C

  1. Whip 5 egg whites + 1 cup of sugar until stable.
  2. Stir well: 5 egg yolks, white cheese, corn-flour, ½ cup sugar, vanilla sugar, 2½ tablespoons of instant pudding.
  3. Fold gently both no. 1 + no. 2

Bake 1 hour (of more, until top of cake is light brown). Cool the cake at least 1 hour.

  1. Whip 1 box of cream + 1 cup of milk + the rest of the instant pudding – cover cake.


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