Their kitchen: The bereaved families share the foods their loved ones loved so much • We dived into the flavors behind the fallen soldiers' stories

The current Memorial Day is going to be different than usual. The graves will remain orphaned, and the mourners in the bereaved family will mark the day in their private home, with the memories that accompany them each day. One of the strong memories that can be relived lies in foods loved by fallen loved ones, those that can be eagerly remembered and remembered for those who have eaten them before.

Foods have a great influence on emotion, they actually tell a story. The Cuban soup we made when the boy returned from the army began to be dipped in Saturday's pungent fish and the cake that produces fragrances reminiscent of the fallen daughter, all centered on a recipe book that is currently being released called "Memory Flavors," and is distributed to bereaved families. 

The collection consists of 35 recipes from Israeli systems from the Lower Galilee and the Jordan Valley. The project has young partners of the Ministry of Development of the Periphery, Negev and Galilee in the Jordan Valley and the Lower Galilee, with bereaved families and the Ministry of Defense. 

Oren Noah's traditional banana cake

Oren was born on Friday, April 13, 1992, in Kibbutz Ma'ale Gilboa. A third child in the family, brother of Yohai, Aluma and Harel. He fell in battle during a strong cliff operation on the 22nd of Tamuz, July 20, 2014. At home he was He loved his mother and father's right hand, he loved spending time with his friends and being there for them, listening and supporting at all times, he liked to eat mostly meat and as much as possible, but the only thing he wouldn't refuse was his grandmother's traditional banana cake.

Ingredients:

√ 3 cups sugar

√ 4 cups flour

√ 1 tablespoon baking powder

√ 1 tablespoon baking soda

√ 8-6 bananas

√ 1 cup oil

√ 4 eggs

√ 1/2 cup orange juice

√ 1 tablespoon vanilla extract

can be added chocolate chips T. IPS

Preparation:

√ Preheat oven to 180 degrees.

√ Mix all ingredients together, pour into a greased baking pan and bake for 35 minutes.

The Yaara Meir orange pie

Yaara was born on December 15, 1983 in Kfar Tavor, to father Yishai and Yama Yama, a sister to Yankel and Yiftah. She was killed during her military service at Lag Ba'omer on May 20, 2003, in a fatal car accident at the foot of Mount Tabor.

The recipe belongs to Grandma Esther. When she was a second-grade honeysuckle, she took her grandmother's orange cake recipe, wrote it down, and underneath it she wrote with misspellings: "The most delicious cake in the courtroom." 

Ingredients:

√ 6 eggs

√ 2 cups sugar

√ 1/2 packet of flour flour

√ 3/4 cup oil

√ 3/4 cup juice

√ some vanilla

√ cinnamon

Preparation:

√ Preheat oven to 180 degrees about 10 minutes in advance. 

√ Add all ingredients one by one, stirring in the mixer until a uniform texture is obtained. 

√ Pour batter into greased pan.

√ Bake for about 40 minutes, or until the cakes are firm and golden.

√ Remove from oven and cool. You can add sugar powder from above. 

The red cube that the late Evitar Turgeman loved

Eviatar Moshe Turgman was born on December 5, 1993, about the year of his birth, to Father Meir and Mother Ora, the youngest son in his family. Brother Linnon, her father and me. He was full of joy of life with a constant smile. He fell in battle during Operation Strong Cliff, on July 22, 2014, in Tamuz 5765. 

On Fridays, when he got home, he always waited for Mom's Cuba pot. He used to invite friends on Friday at noon and with them he would eat Cuban soup alongside a glass of red wine. 

Ingredients: 

√ 2 diced beets 

√ 1 small chopped onion       

√ 2-3 cloves garlic

√ chopped celery 

√ chopped celery root 

√ Persian lemon, chopped

√ little tomato paste

√ salt, black pepper

√ soup mix

√ lemon

√ minced meat

wrapper Cuba : 

√ Semolina 

√ Water 

√ Salt, Black Pepper, Paprika 

√ Slightly Jericho (not required)

Preparation:

√ Put the ingredients of the Cuba casing until soft and doughy.

√ Fry the chopped onion with a little oil.

√ Add minced meat and continue to fry, seasoning to taste with salt, black pepper and paprika. 

√ Make small balls from the Cuban dough, open and flatten the balls, fill with meat and roll again into closed balls. 

√ Put the broth ingredients in the pot and cook until the vegetables are softened.

√ Season, test flavors and add the cubes for about half an hour, until served. 

√ At Eviatar's house, the children liked to add chicken throats to the soup, after cleaning and boiling. 

Meir (Einav) Shabbat from the late Case applies

Meir was born in Morocco in Tu Sivan, May 27, 1945, the son of David and Rachel. In 1955, his family immigrated to Israel and settled in Tiberias. He was killed on the 22nd day of Elul 5791, when he was 39, leaving behind a wife, son and daughter, parents and seven brothers and sisters.

Every Friday night, when Meyer was coming home from the synagogue with his brother and father, the house was full of the cooking smells of Mother Rachel and his wife Ruthie, who waited at home with the hot food, wine, fish and of course Mom's famous challah. Meyer was a sanctuary and welcomed the challah, and each meal enjoyed dipping the challah in Mom's spicy fish. 

Ingredients: 

√ 500 g plain flour (3.5 cups)

√ 1 tablespoon of dry yeast or 25 g fresh yeast (half a cube of yeast)

√ 4 tablespoons of sugar

√ 1 egg

√ 1/4 cup oil 

√ 200 ml warm lukewarm water 

√ 1 teaspoon of salt

for coating began: 

√ scrambled egg with a teaspoon of oil

Preparation:

√ Mix the yeast in a bowl with 3 1/2 cups of flour and 4 tablespoons of sugar. 

√ Add egg, 1/4 cup oil and lukewarm water less than 2 tablespoons, and mix with a spoon until mixture begins to form.

√ Continue kneading with your hands for 4-3 minutes. If the dough is sticky, add more flour. If the dough is dry, add some more water.

√ Spread a tablespoon of salt evenly over the dough and continue kneading for an additional 5-4 minutes until smooth and smooth. Cover the bowl with a towel and set aside for an hour to an hour and a half in a warm place at home.

√ Lightly floss a work surface, divide the dough into four equal parts and apply braids.

√ Line up a sheet of baking paper and place the paper on it. 

√ Cover with towel and swell until doubled in volume, for about an hour to an hour and a half. 

√ Spread the challah in a scrambled egg with a teaspoon of oil.

√ Preheat oven to 180 degrees (at least seven minutes in advance). When the oven is hot, add the challahs and bake for 

   about 30 minutes, until the challahs are golden.

The schnitzels on Friday of the late Oded Cornfein 

Oded, son of Lorda and David, was born on January 1, 1981 in Kfar Saba. Brother Leran, Asaf, Elad and Shira. He died on January 5, 2002 in a battle in Jenin during Operation Defensive Shield. His brother Elad says that when he was encouraged to return from the army, the two would lock themselves in the kibbutz music shelter, where they would play for hours. Of all the foods, he especially liked to encourage hearts and simple schnitzel. Most of all, he loved his father David's Viennese schnitzel, which he was particularly attached to. The recipe accompanies David to this day, preparing it on Fridays for his family.

Ingredients:

√ Boil share 

√ 500 grams white flour 

√ 3 eggs 

√ 1 tablespoon Dijon

√ salt

pinch

√ black pepper pepper √ fresh thyme bundle 

√ 1 baguette 

√ 1/2 teaspoon crushed garlic

√ 5 tablespoons olive 

oil √ oil for frying 

√ To serve: sweet potato curls (preparation below)

 Preparation:

√ Mix olive oil with Dijon mustard, slice the baguette into thin slices, and slice the slices with the seasoned olive oil. 

√ Roast the baguette slices in the oven until browned, transfer to a food processor and grind until spicy breadcrumbs are created.

√ Slice the sheath into shins (wide and thin strips), place each slice between two layers of nylon cling and knead using a spade hammer until it reaches the desired thickness.

√ Predict the eggs, add mustard and stir. Make a bowl with flour, another bowl with breadcrumbs and heat oil for frying in the pan.

√ Flour the schnitzel on both sides, dip in the scrambled eggs and then cover with breadcrumbs.

√ From the bowl of breadcrumbs, transfer the shells one by one to the pan, fry until golden and transfer to a plate with

    absorbent paper  , to absorb the excess oil.

√ Serve the schnitzel with sweet potato curls. 

√ Peel sweet potato with the peeler and continue to make thin slices of sweet potato with the peeler. The slices are fried

    very fast  , as they tend to burn quickly. The fryer will make her sweet potato curl and turn into very crispy curls.

Gourmet Sabzi of the late Oak

Alon was born on Sunday, August 21, 1953, in Moshav Arbel. Second son in the family, son of Shlomo (late) and Haviva, brother of Amir, Dalia, Iris, and Lori (zl). Husband of Nechama and father to Uri He served in the Armored Patrol and fell on Monday in Tamuz, June 24, 1982, during the First Lebanon War. Oak worked in the cooperative dairy in Moshav, and then established an agricultural farm, where he grew flowers and plantations.

All week Elon worked hard and on Fridays he would come to his parents' house to eat the "Gourmet Sabzi" and the Persian rice his mother would make. Since then, every time his mother prepares this dish, she thinks about it.

Gourmet Sabzi

Ingredients:

√ beef No. 6 or 8

√ 1 large onion

√ 1 head of garlic, separated into cloves, peeled and chopped

√ 1 tablespoon minced garlic

√ 1 tablespoon cradle

√ 1 glass of red wine

√ 1 teaspoon turmeric

√ 1 teaspoon sweet paprika

√ 1 teaspoon cumin

√ 1/2 teaspoon coarse black pepper

√ 1 tablespoon coarse salt

√ 5 Persian (dry)

lemons

√ lemon juice √ olive oil

√ 1 coriander bunch

√ 1 bunch parsley

√ 3 leeks 

Preparation:

√ Break the Persian lemons into pieces and soak in water overnight.

√ Cut the meat into small pieces and boil in hot water. After boiling filters.

√ Fry the chopped onion in olive oil. When the onion becomes translucent, add the chopped garlic and crushed garlic and fry for 

    another minute, until golden brown.

√ Add onion and fried garlic to half the pot, add turmeric, cumin, sweet paprika, crib, coarse black pepper 

    and a glass of red wine and bring to a boil.

√ After the sauce has simmered, add the pieces of meat and cook for two hours on low heat.

√ Chop the vegetables (coriander, parsley and leek), into really small pieces.

√ After about two hours, add the chopped Persian lemon and vegetable and cook for another 10 minutes. If necessary, add a 

    little lemon juice. Turn off the fire and add coarse salt