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YYYEEEAAARRR CCCEEELLLEEEBBBRRRAAATTTIIOIOONNN A workbook from your ShinShiniot Maayan & Lior

Hello everyone! It's your ShinShiniot Maayan and Lior here! We tought to ourselves how can we help the beautiful families in Toronto have the best Yom Ha'atzmaut right in the comfort of their homes and we said a workbook! Full of ideas to celebrate 72 years for Israel! So this one is for you - Enjoy!

Love - your ShinShiniot! R ECIPES

HOME MADE HUMMUS

A recipe from Maayan & Lior

PROCEDURE Soak the chickpeas in water for at 01 least 12 hours - the more time the better! - Make sure to replace the water every few hours INGREDIENTS - Do not soak the chickpeas in an 500g chickpeas aluminum or copper bowl 180g raw tahini 15ml lemon Take the chickpeas out of the 1 tsp baking soda 02 soaking water and move them into a Salt pot full with water and baking soda.

Olive oil Boil the water and during this time 03 you will see white foam at the top of Add the tahini, mineral water the pot, scoop it out and cook the 06 (add it slowly, un til you get the chickpeas and cook until the right texture), lemon and salt into chickpeas are soft (can take the food processor and mix between 1 hour to 3 hours). again until it gets a soft creme - The water evaporates so add texture. boiling water every time it gets close to the level of the chickpeas. Move the mixture into a bowl - After cooking, keep 50ml of the 07 and cover it with a plastic wrap cooking water for later. for 30 minutes. Optional: Peel the chickpeas from 08 Mix it with a fork and serve in a 04 their shell to make your Hummus bowl or plate and put some olive creamier. oil on top!

Bon Appétit! In a food processor, mix the 05 chickpeas and the 50ml cooking .water into a soft mixture בתאבון THE SHINSHIOT BUREKAS

Bring Israel to your home

INGREDIENTS PROCEDURE

Frozen puff pastry Preheat oven to 350 degrees F Eggs for an egg wash 01 and start rolling open the puff Sesame seeds pastry. Cut the puff pastry into 2 philadelphia squares. 1 sour Cream 1 Tnuva feta cheese 02 To make the filling - dice the Some spinach onion to tiny squares. Parchment paper Put some oil on a pan and cook 1 yellow onion the onion with spinach.

03 Mix all the cheeses together add PREP TIME the onion spinach mixture and mix until combined.

Prep | 20 m Place a spoonful of the mixture in Cook | 10 m 04 one side of the the square and fold it to create a triangle. Ready in | 30 m Close shut by pressing a fork on

the edges.

Place the burkas on the 05 parchment paper, cover with egg Bon Appétit! wash and sesame seeds. בתאבון Place in the oven until golden brown. THE SHINSHINIOT RUGELACH

how to bring Israel to your home INGREDIENTS PROCEDURE Dough Sift the flour to a mixer bowl and 1 kg of flour 01 add the yeast. Mix the rest of the 50 grams of fresh yeast liquid ingredient in a different 5 tablespoons of sugar bowl and add to the flour A cup and a half of warm milk mixture. (Don't add the salt yet) 200 grams of softened butter 3 big eggs Knead in a mixer with a kneading 1 teaspoon of salt 02 hook on slow for 3 minutes, add the salt and keep kneading for 7 Filling minutes until you get a soft A cup of sugar dough. Make a ball and cover 3/4 cup of cocoa powder until doubled in size, rest for 200 grams of melted butter about 45 minutes, Coating 03 While the dough is resting make Egg wash the filling, Mix all the ingredient Half a cup of warm water in a bowl until smooth. A cup of sugar 04 Divide the dough to four equal pieces. Roll one piece to a long PREP TIME rectangle. Spread a quarter of the feeling on half of the rectangle Prep | 45 m and cover with the other half, like Cook | 30 m a blanket. Roll the dough as thin Ready in | 2 h as possible, using a sharp knife cut long triangles. 05 Roll from the wide side of the triangle to it's point.

Arrange the Rugelach on a baking 06 sheet 2 inches apart. Lay a clean towel over the Rugelach and let rise again. In the mean while preheat the oven to 350°F.

Apply egg wash on the Rugelach While in the oven make the sugar 07 (for a real Jerusalem style 08 syrup. Boil the half cup of water Rugelach you can add sesame on a small saucepan and add the seeds). cup of sugar. Mix until the sugar Bake for 30 minutes or until in melted and the syrup is thick golden brown. and bubbling.

Take Rugelach out of the oven 09 and brush syrup generously on Bon Appétit! top. בתאבון

to save time you can use an already made yeast dough THE SHINSHINIOT FLAFEL

how to bring Israel to your home PROCEDURE

Place the chickpeas in a bowl full 01 of water and let them soak for 12- INGREDIENTS 24 hours

2 cups dry chickpeas Rinse the chickpeas and blend in 02 a food processor with the cilantro, 5 branches cilantro 6 branches of parsley parsley, garlic and onion until a 2 medium-sized onions peeled smooth puree. and sliced to quarters Move your mixture to a bowl and 5 garlic cloves 03 add the rest of the ingredients 2 teaspoons of cumin other than the oil. 1 teaspoon of salt Mix well and let rest for 20 Half a teaspoon of spicy minutes. paprika

Quarter teaspoon black pepper Create small-sized balls using Half a teaspoon baking soda 04 your hands and set aside. 3 teaspoon of water Frying oil 05 Fry in high heat frying oil until golden brown. PREP TIME Bon Appétit! Prep | 30 m בתאבון Cook | 1 h Ready in | 1 1/2 h

THE SHINSHINIOT SHAKSHUKA

how to bring Israel to your home PROCEDURE 01 Bring a pot of water into a boil INGREDIENTS Score an X at the bottom of the tomatoes and place them in the water 6 big peeled tomatoes (boiling the tomatoes helps peeling 3 garlic cloves 1/2 a hot pepper (cleaned out from them). seeds and sliced) 2 spoons of olive oil 02 Peel and cut the tomatoes. Salt Paprika In a hot skillet with olive oil place the 4 eggs 03 sliced hot pepper as well as the garlic, 1 spoon of tomato paste the peeled tomatoes and salt and

paprika to taste. PREP TIME 04 Let simmer for 7 minutes on high heat and then add the eggs (don't covor the Prep | 20 m skillet). Cook | 30 m Ready in | 50 m Your shakshuka is ready when the egg 05 white is done and the yolk is a little runny. Bon Appétit! Best served with hot bread:) בתאבון CHOCOLATE BALLS

Bring Israeli Sweets to Your Home PROCEDURE

In a microwave-safe bowl put the butter 01 and chocolate, place the bowl in the microwave for 30 seconds intervals. Mix between each time until everything is INGREDIENTS melted and smooth. 300 grams of graham crackers 30 grams of milk/dark chocolate Melt the cocoa powder and sugar in a 50 grams of butter 02 few tablespoons of hot water. Add the cocoa and sugar mixture to a 3 tablespoons of cocoa powder half cup of milk. 4 tablespoons of sugar

Half cup of milk 03 Add the chocolate to the milk mixture Coconut shreds / sprinkles and mix until smooth. (optional) 04 Place the graham cracker in a zip lock bag and smash until you get different Add the broken graham crackers to the size chunks (not too big or small). 05 chocolate mixture and mix until well combined.

Using your hands take a small amount Bon Appétit! 06 out of the mixture and make small balls. בתאבון When you're done you can roll the ball in coconut shreds or sprinkles for added fun!

Place your creation in the fridge for at 07 least 3 hours before eating. ART

GGAAMMEESS

Israeli Foods

Bissli Crembo Tehina Hummus Shwarma Shnitzel Moussaka Rugelach Burekas Pesekzman Halva This is Efi - you might know it as Wally or Waldo but here in Israel we call him Efi. Help us find Efi!

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Want to celebrate with some dancing? Scan me for Israeli Just Dance

יום העצמאות שמח

Happy Yom Ha'atzmaut!