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2025 Yom HaAtzmaut Chef Spotlight: Ravit

Meet Your Chef: Ravit Revach

Ravit Revach

Ravit is a passionate volunteer, home cook, and community advocate with deep roots in Israel. Growing up on Kibbutz Afikim near the Sea of Galilee, she developed a strong connection to Israeli traditions, especially Independence Day celebrations. Now living in Kfar Saba, she hopes to continue these cherished traditions in her new community. 

For the past decade, Ravit has dedicated herself to supporting new mothers through a volunteer initiative close to her heart—cooking simple, delicious meals to provide comfort and nourishment. Her commitment to this cause earned her the prestigious “Ze’ev Geller” volunteer award from the city of Kfar Saba. 

Beyond the kitchen, Ravit is an avid soccer fan and loves traveling across Israel, always seeking new adventures with her beloved family. She believes in the power of human connection and welcomes every new encounter with a smile, a hug, or a kiss. 

Ravit’s Recipes

Mejadera

Ingredients:

  • Rice or bulgur (wheat groats)  
  • Black lentils  
  • White onion  
  • Chestnuts (vacuum-packed, peeled, ready to use)  
  • Cumin 
  • Coarse salt 
  • Olive oil – 3-4 liters 

Spices:

  • Cumin 
  • Salt 

Preparation:

  1. Cook the rice according to package instructions. 
  2. If using bulgur, cover it with hot boiled water for about 10 minutes. 
  3. Cook black lentils in a large pot for about 12 minutes until firm yet soft. Wash and drain them. 
  4. In a large, wide pan, pour a layer of olive oil and add sliced onions. Fry until golden brown. 
  5. Add the cooked rice/bulgur and lentils to the pan and combine everything well. 
  6. Add cumin and salt, then mix thoroughly. 

Israeli Salad

Ingredients:

  • Tomatoes (regular and cherry preferably multi-colored)  
  • Persian Cucumbers  
  • Lettuce/Baby leaves 
  • Red/yellow peppers 
  • Red onion  
  • Lemons (for juice)  
  • Olive oil 
  • Basil leaves  
  • Pine nuts (roasted)  

Spices:

  • Coarse salt 
  • Za’atar 
  • Sumac 

Preparation:

  1. Slice all vegetables (not too small). 
  2. Add spices, lemon juice, and olive oil, then mix everything together. 
  3. Before serving (add Cheese?) basil leaves, and roasted pine nuts on top. 

Ravit’s Photo Gallery