2025 Yom HaAtzmaut Chef Spotlight: Lior

Meet Your Chef: Lior Mekonen

My family began its journey to the Land of Israel in 1980 when I was two years old and after my younger brother was several months old, in the dead of night without prior preparation, my parents decided, together with other families and my late grandmother who also joined, to begin the journey to Sudan to the Land of Israel following a dream that was 2500 years old, amidst dangers lurking on the way and endless losses of hunger and thirst, we were forced to settle in Sudan for 3 years due to internal bureaucracy and the need of burial of few family members, including my grandmother, without mentioning her condition or place of burial, and during all this time pretending to be locals and hiding our true identity, four months before immigrating to Israel in 1983, my third brother was born when he is in a serious medical condition and my younger brother was malnourished, Which required immediate hospitalization upon our arrival.

At first, We were housed us at the Pardes Hana absorption center, which was a caravan site, and my parents had to travel every day to Kaplan Hospital in Rehovot at the beginning of their lives in Israel, to check on my brother’s well-being without knowing the language and basic understanding of a Western country. My parents were forced to erase their Ethiopian identity and make every effort to acclimatize to the new country out of an ideology and belief that they had arrived in the land. After two years in Israel, my sister was born and my father decided to call her “Mazal” for the fact that we were privileged to reach the region we desired. My parents moved in 1987 to permanent housing close to extended family in Kiryat Gat and in 1994 my little brother was born, and today he still lives there.

Lior’s Recipes

Dip #1 Yellow Pea Stew (Halved)

Ingredients:

Chicken (Parve) Soup Stock

Olive Oil

Tomato Paste

Ginger

Parsley

Onion

Garlic

Yellow Peas (halved)

Spices:

Turmeric

Cumin

Salt and Pepper

Preparation method:

Prepare the Peas – In a large pot, bring water to a boil. Add the yellow peas (after picking and rinsing them), and cook until the peas become soft.
Fry the Aromatics – In a separate pot, heat some olive oil. Add the chopped onion and fry until it turns golden. Gradually add the garlic, crocus (saffron), and cumin. Stir well to combine the flavors.
Add Liquids – Gradually add water to the pot with the onions and spices, stirring until the mixture starts to bubble.
Combine Peas with Aromatics – Once the peas are done cooking, drain them and add them to the pot with the spiced onion mixture. Stir everything together until well combined.
Season – Towards the end of cooking, season the stew with salt, pepper, and a pinch of green pepper (optional) for extra flavor.
Serve – Garnish with freshly chopped parsley and serve hot!

Dip #2 Alicha: Potato, Cabbage, and Carrot Stew

Ingredients:

3 finely chopped onions

Olive oil (for frying)

3 cloves garlic, chopped

Cabbage (chopped)

Ginger (fresh, minced)

5 carrots, cut lengthwise

3 potatoes, cut lengthwise

Water (as needed)

Spices:

Salt and pepper, to taste

Turmeric

Cumin

Preparation method:

Prepare the Onion – In a wide pot, heat some olive oil over medium heat. Add the finely chopped onions and fry until they become transparent.
Add Spices and Garlic – Stir in the turmeric, cumin, and chopped garlic. Cook for a few minutes, allowing the spices to release their flavors.
Add Vegetables – Add the chopped cabbage and minced ginger to the pot. Stir to combine the ingredients.
Add Carrots and Potatoes – Add the lengthwise-cut carrots and potatoes to the pot, mixing everything together.
Simmer – Pour in a small amount of water just enough to cover the vegetables. Stir well, then cover the pot and let it simmer until the potatoes and carrots are tender.
Season and Serve – Season with salt and pepper to taste. Once everything is cooked, serve hot!

Dip #3 Meisar - Orange Lentil Stew

Ingredients:

Orange lentils (washed and picked)

1 onion, chopped

Crushed tomatoes

1 lemon (juice)

3 cloves garlic, minced

Fresh ginger (minced)

Green pepper, chopped

Spices:

Spice blend: black pepper, hot and sweet paprika, cumin

Preparation method:

Fry the Onion – In a large pot, heat some oil and fry the chopped onion until golden brown.
Add Tomatoes and Ginger – Add the crushed tomatoes and minced ginger to the pot. Stir to combine.
Add Water and Spices – Gradually add water to the pot, followed by the spice blend (black pepper, paprika, cumin). Mix well.
Add the Lentils – Add the washed and picked orange lentils to the pot, stir, and let it simmer.
Season and Simmer – Season the stew with salt, and let it cook until the lentils are soft and the sauce thickens to a reddish consistency.
Finish and Serve – Add a squeeze of fresh lemon juice to the stew for extra brightness. Stir, then serve hot!

Dabo - Ethiopian Bread

Ingredients:

1 kg Sunda (light wheat flour)

1 tablespoon yeast

Olive oil (for greasing)

Sugar, to taste

Water, as needed

Spices:

1 tbsp Abish (fenugreek seeds)

1 tbsp Dumbal (coriander seeds)

1 tbsp Awsada (fennel seeds)

4 tbsp salt

1 tbsp turmeric

Preparation method:

Prepare the Dough – In a mixer bowl, combine the flour and yeast. Begin kneading the mixture.
Add Sugar and Spices – Once the dough starts to form, add the sugar, then incorporate the spices: Abish (fenugreek seeds), Dumbal (coriander seeds), Awsada (fennel seeds), turmeric, salt, and more yeast.
Add Water Gradually – Slowly add water as needed to bring the dough together. The dough should become sticky, so avoid adding too much water. Knead until the dough is smooth and sticks together well.
Let the Dough Rise – Cover the dough and let it rise for at least 2 hours or until it has doubled in size.
Shape the Dough – Once risen, wet your hands and knead the dough again. You can either shape it into one large loaf or divide it into smaller portions and place them in trays or a deep, wide pot.
Bake – Preheat the oven to 250°C (480°F). Place the dough in the oven and bake for 2.5 to 3 hours, or until the bread is golden and fully cooked through.
Serve – Allow the bread to cool slightly before serving. It’s delicious with stews, sauces, or as a snack.

Lior will be bringing in 50 bags of Ethiopian coffee from Israel called Cafe Bresau available for purchase during Yom Ha’Atzmaut.

Cafe Bresau honors the memory of Avraham Ovagen, a young Israeli Ethiopian soldier, beloved brother, and friend, who tragically fell in service during the Iron Swords War. Named after his late brother, Avraham’s life was filled with light, joy, and a deep commitment to family, community, and country.

Each cup of Bresau coffee reflects the rich Ethiopian tradition of gathering, connection, and remembrance—bringing people together to pause, share, and honor Avraham’s enduring spirit.