If you’re an American Jew looking for an Independence Day recipe, Ha’aretz in English is a safe place for you. You’ll find there a discussion of the perfect hamburger, as befits the national holiday of outdoor barbecuing.
“There are as many versions of a good hamburger as there are stars in the sky, but all of them have one common denominator: beef with proper texture,” writes Limor Laniado Tiroche. “So, there are two things to watch out for – the type of beef and the way it is chopped.”
If Ms. Laniado Tiroche were to click over to her own paper’s Hebrew language website, she may discover an additional component, besides beef: goat cheese.
As if to be extremely specific about violating the commandment of “thou shalt not cook a kid in its own mother’s milk,” Hilla Kriv is pushing “Cheese filled kebabs for Independence Day.”
Away from the critical eyes of American readers, Ha’aretz sings the praise of little kebab patties: “They are small, juicy, and stuffed with goat cheese, which has melted and turned into a sauce rich in flavors.”
About the Author: Tibbi Singer is a veteran contributor to publications such as Israel Shelanu and the US supplement of Yedioth, and Jewish Business News.
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