We start with this delicious vegetarian menu. It gives us a lot of vegetables for our health and is fun to make.

Grace loves to cook and bake. She gave us her recipe for this delicious cake. A perfect recipe for Shavuot.

Challah is made in a variety of symbolic forms. The strands of long plaited loaves symbolize love, round loaves with no beginning and no end, baked for Rosh Hashanah, symbolize continuity of life.

We will never forget Meytie who was a very strong believer in Yeshua and the Torah. She joined the people of Israel with her whole heart.

The challah for Rosh HaShana has a round shape, which symbolizes continuity. The beginning without an end.

It is custom to prepare recipes with honey for Rosh HaShanah. Honey symbolizes sweetness and the wish to never forget that G-d can change our bitterness.

Lydia Berends comes from South Africa and this is one of her favorite recipes that she likes to share with us.

Lydia Berends gives us again one of her cooking secrets that she and her husband absolutely love.

The meals during Succot, the Feast of Tabernacles consist of many fruits and vegetables. In de Sefardic kitchen one uses also many spices. Kelepon are small cocos-balls filled with gula djawa (suga

T. Gila Levine has written a cookbook. She shares this delicious recipe from Haifa with us.

This is my grandmother's curry chicken. She was very disciplined, and her home & kitchen were always spick and span.

I had a taste of this omelet and it is great!

This is a warming recipe for Succot named after the city of our God where He is building a future for His People!

Rachel's second vegetarian menu, cooked with love.

Janny is a mother of two and a grandmother of six. Her cooking is very special and creative.

Red cabbage is not everybody's favorite. But this recipe is worth trying for shabbat.

This delicious bread goes very well together with a vegetarian soup. Eti Choresh made this recipe in her cosy kitchen in the settlement Sharei Tikva.

Date pastry for Pesach In memory of Meytie who made this recipe and loved the Feasts of HaShem so much!

This again is a recipe by Meytie, whom we remember with love. You can use her recipe for Shavuoth.

Once when I was ill, Miep made this soup for me and it was really making me feel much better....

Rachel is a working mom for three days a week. She loves to cook and it is always tasteful. She prefers vegetarian food.

Latkes are a traditional recipe for Chanukah. This means we eat oily food in order to be reminded of the oil that was found in the Temple after the terrible struggle for survival of Israel.

After working hard in our homes and getting rid of all chamets (yeast) we may now look forward to the feast of unleavened bread.

This is probably my favorite recipe, My Mama’s Brownies. It is very easy and uncomplicated

Special for Purim we eat special pastry.

Jacoba is mother of two and grandmother of six. She is hospitable and a great cook. The boblace in the picture is designed and created by Jacoba.

In the times of the Maccabees (175-135 b.c.e.) dough balls were already fried in oil and eaten with honey. So these doughnuts – sufganiyot – are refreshments originating from antiquity.

Charoset is a kind of relish. Always found on the Passover Seder plate.

Hummus is a delicious spread or dip made from chickpeas and tahini. Very well known in Israël and a specialty of Middle Eastern Jews. Nowadays it’s sold in delis all over the world.

Succoth is a Feast of Harvest besides the important Spiritual meaning for all of us. This is a modern testimony of harvest and application into a recipe during this time of Succoth! Chag sameach!