"Night in the Holy Lands" & Recipes

A huge thank you to Ann, Nanette, and Molly for sharing their amazing experiences with us, so that we could vicariously "visit" the Holy Lands!  It truly was a spiritual feast filled with interesting insights into scriptures, events during the Savior's life, and parallels with events of today in preparation for His Second Coming.  It was a great workshop!

Also, we sampled a few recipes enhancing the fun evening.  For those sisters not able to attend, below are some of the recipes and a few others we didn't get to try, but would be fun for a FHE or other ethnic activity. 
*********************************************************
Tarato (like  a cold yogurt soup)

3 c plain yogurt
3 c water
crushed nuts (walnuts, pecans, or almonds)
dash salt
1 tbsp. vinegar
2 cucumbers
2 tbsp. olive oil

Finely chop cucumber and combine all ingredients except nuts.  Refrigerate for 2-3 hours.  Sprinkle crushed nuts on top before serving.

Carrot Salad
4 carrots
1 handful raisins
1/4 c. orange juice
1/2 tsp. sugar

Grate carrots.  Mix carrots with raisins and orange juice.  Add sugar to taste.

Jewish Honey Candies
(You may want to half this recipe.)

1 c. sugar
2 c. honey
4-6 c. finely chopped nuts (walnuts, pecans, or almonds)
Optional:  ginger, poppy seeds, sesame seeds, matzoh, carrots, spices

Cook sugar and honey over medium-low heat on stove, stirring often, until sugar is dissolved (about 10 min.).  Gradually add chopped nuts and keep stirring until mixture reaches soft-crack stage.  Mixture should be chewy.  Remove from heat and pour mixture onto a wet board or baking sheet.  Spread to thin out.  Let sit about 10 min.  Using sharp knife (but, be careful - speaking from experience :) ), dipped in hot water between cuts, cut in squares or diamond shapes.  Can be wrapped in plastic wrap for individual servings. 

Passover Rolls

1 c. water
1/2 c. oil
2 c. matzo meal (medium)
4 eggs
1 tbsp. sugar
1 tbsp. water

Preheat oven to 325 degrees.  Boil water and oil.  While boiling, stir in matzo meal.  Remove from heat.  Beat eggs.  Combine eggs with sugar and water.  Vigorously, stir eggs and mix into water.  Refrigerate until dough is hard.  Shape into balls.  Bake 325 degrees for 60 minutes.

Israeli Salad

3 cucumbers
3 tomatoes
1 green or red pepper
3 green onions
olive oil
lemon juice
salt
zaatar (hyssop spice)

Chop veggies in small pieces.  Mix together and lightly season with olive oil, lemon juice, salt, and zaatar.  Serve immediately.