Yom Ha’Atzmaut – Israel at 77

Yehudit Adiv 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.”

My Dish: Couscous + Vegetable Soup  

The Story Behind the Dish

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) andred Tbecha (a rich chicken stew in red sauce).

My Dish: Grape Leaves & Za’atar Manakeesh  

The Story Behind the Dish

Grape Leaves: This dish is a staple of Druze cuisine, made from simple, local ingredients found in every Druze household. Both grape leaves and bulgur are pantry essentials, preserved year-round to ensure the dish can be prepared in any season.

Though enjoyed throughout the year, it is most commonly made during the grapevine blossom season when the leaves are at their freshest and most flavorful. Like much of Druze cuisine, this dish evolved from the natural abundance of ingredients readily available in the surrounding environment.

Growing up in a household of nine, I remember my mother cooking grape leaves in an enormous pot, making sure there was enough to feed the entire family for the whole day.

Za’atar Manakeesh: Gathering za’atar leaves during this season is an ancient Druze tradition, with za’atar being the undisputed star of the harvest. Once dried, it becomes a staple in every home, used year-round in a variety of dishes. In the past, a simple combination of za’atar, Druze pita, and olive oil served as a staple meal for agricultural workers laboring in the fields, far from home. This dish was practical—it could withstand long hours in any weather while providing sustenance throughout the day.

Manakeesh is the upgraded version of this tradition, baked fresh on a saj and enjoyed hot. The experience of gathering around the saj with family, savoring the freshly baked manakeesh, makes this dish not just a meal, but a cherished communal tradition.

Lior Yitzhak Mekonen is a passionate advocate of her Ethiopian heritage and culinary tradition. Born in Ethiopia into a family steeped in rich cultural roots, Lior’s early life was shaped by the vibrant traditions of her homeland. Her family’s remarkable journey—from Ethiopia through Sudan to Israel in the early 1980s—instilled in her a deep sense of identity and resilience.

After immigrating to Israel in 1983, Lior pursued an academic path in education and went on to earn a master’s degree in organizational development studies. Today, she brings her expertise to the professional world as a Senior HR Recruiting Specialist at a startup, where her innovative and people-centric approach sets her apart.

Beyond her professional achievements, Lior’s love for Ethiopian food and culture is evident in every aspect of her life. Growing up surrounded by traditional dishes, she has transformed her passion into a cultural bridge—managing a thriving Facebook community dedicated to traditional Ethiopian cuisine in memory of her late cousin, which now boasts around 19K members. Her favorite dishes, from the hearty Injera with Duro Wat to the Buna, coffee ceremonies, are a testament to the deep, personal connection she has with her heritage.

Lior is also a proud family woman, happily married to Snir and a devoted mother to four wonderful children. With warmth, enthusiasm, and an ever-present anticipation of meeting new people, she continues to share the flavors, stories, and traditions of her Ethiopian roots with the world.

My Dish: Dabo (Ethiopian Bread/Challah) + 3 Dips  

The Story Behind the Dish

This dish is a culinary tribute that bridges the everyday with the uniqueness of Shabbat. On weekdays, the meal centers on a humble yet flavorful injera, served with vibrant vegetarian dips that celebrate our heritage through simple, robust flavors. However, on Shabbat, the dish transforms into a festive banquet. The injera is elevated into Dabo and three distinct, richly seasoned sauces, served alongside hearty chicken or meat dishes, that honor the holiness and warmth of the Shabbat.

Central to this experience is our Ethiopian bread, known as Dabo, a symbol far greater than its delicious taste. Dabo embodies the spirit of Shabbat itself. My mother would always remind me that it was the observance of Shabbat that sustained us through the toughest times. Even during three challenging years in a hostile land, our steadfast commitment to keeping Shabbat not only nurtured our souls but also paved our way to Israel. This bread, and the tradition it represents, is a reminder of how faith and perseverance can guide us through adversity. In every bite, the dish carries stories of resilience, love, and the unyielding power of tradition. It’s a meal that not only feeds the body but also nourishes the spirit, connecting us to our past and inspiring hope for the future.

Ravit Revach 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, Yom HaAtzmaut. Now living in Kfar Saba, she hopes to continue these cherished traditions in her 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.

My Dish: Majadera and Israeli Salad