In the second of a three-part Jewish cooking series, our own chef and food writer Vered Guttman demonstrates how to make a modern Israeli celebratory meal in commemoration of Israel’s 70th Independence Day. The class includes a demonstration plus a full three-course meal.

Starters:

• Green tahini
• Roasted eggplant in tahini
• Radish and watercress salad
• Raw zucchini and herb salad
• Roasted whole cauliflower with dukkah (an Egyptian spice mix)
• Ceviche tabbouleh  (tilapia, tomato, herb, and bulgar salad)

Main Course:

• Roasted chicken in pomegranate and date molasses
• Okra in tomato and mint
• Mejadra (lentil and bulgar dish with caramelized onion)

Dessert:

• Israeli sundae (vanilla ice cream, tahini, date honey, and halva)