2025 Yom HaAtzmaut Chef Spotlight: Yehudit

Meet Your Chef: Yehudit Adiv

My husband, Shmulik Adiv Z”l, and our two boys.

Yehudit was born in Israel to Rivka and Chaim Pickelstein, with roots in Poland. She married Shmulik, her beloved partner, and together they built a family before his tragic passing in 1988 during his service in the IDF. A devoted mother, she raised her children with love and resilience, later expanding her family with her partner, Yossi. Yehudit Learned how to cook from her mother-in-law, Rina, and specialized in the Traditional Tripolitan cuisine. A lifelong educator, Yehudit transitioned into coaching after 32 years of teaching, specializing in relationships and parenting. She has dedicated years to volunteer work, including supporting victims of sexual assault and widows through the Paratroopers’ Foundation. Today, she finds joy in her large family, hosting Shabbat dinners for 24, and guiding others through loss with the message that “there is light at the end of the tunnel.”

The Story Behind The Dish

My Dish for Yom HaAtzmaut: Couscous + Vegetable Soup

The Soup, usually made with chicken and vegetables, is a staple of our Shabbat table—served on Friday evening as the final course, unlike the Ashkenazi tradition of starting the meal with soup. The first time I experienced this custom was during my first Friday dinner at the Adiv family’s home. I was surprised to see the soup served last and even more astonished when lemon juice was drizzled into it. Though unexpected, the flavor was incredible!

My father-in-law, Yosef Z”l, who was from Tripoli, had a special name for couscous—he called it “Mann(a) from the Midbar/Desert”. In our home, couscous is an essential part of every Friday dinner. We enjoy it alongside Mafrum (potato stuffed with meat in sauce), black Tbecha (a hearty beef and bean stew with chard leaves) and red Tbecha (a rich chicken stew in red sauce).

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Yehudit’s Recipes

Couscous Soup - Recipe for 6

Required kitchen tools:

Large soup pot

Peelers

Knives

Cutting board

Special strainer for couscous

Couscous pot

Ingredients:

1 cup chickpeas (soaked overnight)

1 onion

4 carrots

3 zucchini (zucchini)

2 potatoes

2 celery stalks

A bunch of parsley

Spices:

Turmeric

Chicken powder

Salt

Black pepper

Optional: Hawaij (for added flavor)

Lemon Juice (for serving if desired)

Preparation:

Soak the chickpeas overnight.
Peel and dice all the vegetables.
Fill a large pot with water and add all the ingredients.
Cook for about 1.5 hours or until the chickpeas soften.

Couscous (Serves about 10)

Ingredients:

4 cups semolina

4 cups boiling water

1/2 cup oil

1 tablespoon salt

Spices:

Salt

Preparation method:

In a large, flat pot, fill the pot half way with water and boil over a high heat
Pour the semolina into a bowl, add 2 tablespoons of salt + 1 tablespoon of turmeric and mix well
Gradually add ½ cup of oil and mix well
Gradually add ¾ cup of water and stir
Sift the semolina through a sieve, to prevent lumps
Place the top of the pot over the bowl and transfer the semolina
Place over the pot with the boiling water, cover with towel and steam for half hour
Carefully remove the towel and turn the top over the bowl until the semolina is in the bowl. Scrape the residue from the sieve with a wooden spoon (until the holes are exposed
(Add 9-17 part)

Storage Instructions:

Store the couscous in aluminum trays (can be reheated in the oven).

Store the soup in large pots for easy serving.

Yehudit’s Photo Gallery

My husband, Shmulik Adiv Z”l.
My husband, Shmulik Adiv Z”l , and our two boys.
My adopted Son and his wife and their baby who was born on October 8 2023.
Adiv family – Ben Ari Tribe 2024.