Yalla Magazine Issue 8

The Gemara (Chagiga 10a) discusses someone who digs a hole The Gemara refers to such a melacha as something that, literally
on Shabbat for the purpose of using the dirt. In the times translated, means a melacha that is not needed for itself. Our
of the Gemara, it was common to dig pits on one’s property Sages forbade such an action nonetheless, but we will examine
for storage purposes. To dig a storage pit on Shabbat is the the rabbinic reasons for prohibiting certain laws in the future.
melacha of boneh – building, and is a Torah-level prohibition. It is important to note, however, that the fact that such an
The Gemara, however, says Rabbi Shimon taught that if one action is a rabbinical prohibition as opposed to a Torah-level
digs a pit on Shabbat, but not because he needs the pit for prohibition still has major halachic ramifications.
storage, but because he needs to use the dirt he is removing We have dipped our toes into the world of Shabbat. B’ezrat
from the ground for a permitted use on Shabbat, he has Hashem, we will discuss some practical halacha in coming issues,
not transgressed Shabbat. Why? Because although he has and perhaps also delve more into its significance and meaning
essentially done the action of the melacha of building, in his to our lives. In the meantime, Shabbat shalom!
mind, the building of the pit is not his goal – he merely wants
to use the dirt, ie, it is not a melechet machshevet – the melacha
lacks primary status and therefore importance to the doer.
Although ‘building’ has occurred, it is an afterthought at best.

There is no such concept in any other area of halacha apart
from Shabbat. Why in Hilchot Shabbat does the action have
to be of primary status to be considered a transgression?
Why does this matter? The depth to why that matters is
because we are forbidden to do melacha, to create and build
on Shabbat in the same context that G-d built and created.
When G-d created, nothing was an afterthought – everything
was deliberate and precise, because everything He did served
a purpose. It all contributed to the goal He wants from
creation. Therefore, the only type of melacha that is prohibited
on Shabbat (on a Torah level), where we mirror His actions,
is one that is deliberate and has a purpose. If it is secondary
to the doer’s intention, it lacks purpose and reason, and is
therefore not a melacha.

Born in London, RABBI NATAN KAHLANI Starting in Beis Yisroel, Rabbi Kahlani moved Rabbi Kahlani receiving smicha from Rabbi
lived in Jerusalem, where he co-founded on to the Mir Yeshiva, where he learnt under, Zalman Nechemia Goldberg, shlita.
Kehilat Avriechim Har Nof, a dynamic and became a talmid of Rabbi Osher Arieli,
community in Har Nof for English-speaking shlita. Having spent almost six years in Rabbi Rabbi Kahlani also studied for almost a
families living in Jerusalem. He studied in Osher’s legendary Gemara shiur, Rabbi decade under Rabbi Moshe Shapira, zt’l, until
yeshiva for 17 years, until moving to the UK Kahlani then joined a chabura of graduates his passing, and was greatly influenced by
with his wife Ora and their five children, to from Rabbi Osher’s shiur, where they his teachings. While studying, Rabbi Kahlani
join Chazak. continued in their studies, learning Sedarim gave weekly shiurim to bachurim in the Mir
Kodshim and Moed, eventually resulting in and other yeshivot and forums in Jerusalem.



CURRENT READS

In her heart-breaking but inspirational debut,
Melinda Gates explains how empowering women

can change the world.

HEIDI HURWITZ

“When you lift up women, you lift up humanity.” This is the Secondly – as an educated, career-minded woman, and as a
powerful message that Melinda Gates sends out to the world person who tries to do her bit to empower other women – for
in her first book: The moment of lift: How empowering women me to view Melinda based on her status as the ‘wife’ of an
changes the world. influential man and not as an incredibly influential woman in
And a first for me, as the reviewer of this book, is that I her own right would be to feed into the narrative of woman as
decided not to read it. But let me clarify… I chose to listen subservient to man. But more than that, it would disempower
to it, rather, on Audible, and this proved to be an important women instead of building them, it would chain them to their
decision. Melinda narrates the audiobook herself, and not circumstances when they could be given the keys with which
only is her passion for the cause contagious, her authenticity to unlock their shackles and to lift themselves up.
is too.
Had I chosen to read the book, I might have felt as though Melinda’s goal, as co-chair of the Bill and Melinda Gates
this was just another billionaire trying to prove to the world Foundation, has been to find solutions for those with the
that she sympathises with those less fortunate than herself. I most urgent needs, wherever they live. On her journey, it has
might have questioned her motives just a little bit, and maybe become increasingly evident to her: if you want to lift up a
I would have judged her somewhat less favourably because society, invest in women. And so the story of The moment of lift
of her status as the wife of Bill Gates, CEO of Microsoft and unfolds.
one of the richest men in the world. This would have been a She shares the conversations she has had with some of the
big mistake – an error that would have reinforced the barriers people she has met along her journey, from child brides to
that this book is working so hard to break through. rape survivors. She also introduces us to some of her teachers
and heroes – those who are on a mission to improve the lives
of people living in extreme poverty with hardly any chance of
receiving an education or improving their lives.

There are two main reasons why this would have been It takes a growth mindset to effect change in this world –
incredibly short-sighted and narrow-minded of me. Firstly, especially in impoverished communities, where it is easy to
judging others is never a good thing (especially in Elul, leading become despondent and give up on any hope for a better life
up to Rosh Hashanah and Yom Kippur) – and falling into for those who inhabit such places. In her book, Melinda takes
the trap of thinking that it’s easy for those with money to be us to some of these places she has visited – from Rwanda to
charitable is a pessimistic and, frankly, unhealthy way to view India, Bangladesh to Senegal – where girls as young as seven
the world. This fixed mindset hinders any form of growth – are forced into marriage.
which is what this book is ultimately all about.

Y A L L A M A G A Z I N E 103



BOOK REVIEW

“A LTHOUG H THE I R STOR IE S AR E BR UTAL
IN THEIR HONESTY, AND GUT-WRENCHING
TO SAY THE LEAST, THEY ALSO PAINT THE
PICTURE OF INSPIRATION AND TRIUMPH.
THEY PROVE THAT OPTIMISM AND HOPE ARE
ALIVE EVEN IN THE DARKEST OF PLACES.”

In an excerpt from the book, Melinda says: “It is hard to stories of the women I have met from around the world. I
capture in a line or two the damage child marriage does to wrote it as part of a promise to myself to do everything I can
girls, families and communities…” to ensure that their voices are amplified and their experiences
are represented in the world’s most important conversations.”

As heart-breaking as it is to read (or listen to) these stories I think it’s also important to note that Melinda is donating
she relates, it is essential to hear the voices of those suffering all the amounts she receives from this book to charity. Her
on a daily basis. For their voices to be heard, for them to be passionate and confident voice is authentically backed up by
seen, is the beginning of building them up. And if we really action.
want to effect change in this world, we have to be prepared to And, because empowering women has nothing whatsoever to
open our eyes and to really see and feel the pain of others. As do with disenfranchising men, I’ll give the last word to Bill,
Melinda says: “All of us have to let our hearts break; it’s the the husband of Melinda Gates, who says: “I would say this
price of being present to someone who is suffering.” even if I weren’t married to the author: The Moment of Lift is
But really being present to those in desperate situations should a terrific read… Melinda is the most important person in my
not dim our belief in our ability to do everything we can to life: an amazing wife, mother, partner, and friend (and now
make real change in the world. Although their stories are accomplished author)! I am lucky that she has shared these
brutal in their honesty, and gut-wrenching to say the least, insights with me for all these years, and delighted that she is
they also paint the picture of inspiration and triumph. They now sharing them with the rest of the world too.”
prove that optimism and hope are alive even in the darkest Reprinted with permission from the SA Jewish Observer.
of places. Melinda explains that this is one of the reasons
why she wrote about these women and their stories: “This is
a book that argues progress is possible, but it’s as much about
people as it is about ideas. It’s a chance to tell my story, but
much more importantly, it’s a chance to tell the extraordinary

HEIDI HURWITZ is a writer and a copy editor, ensuring all copy she sees is sleek, error-free (as
far as humanly possible) and on brand. She has written three children’s books for the Office of
the Chief Rabbi of SA: A World Unfurled, A Jingle and a Jangle, and Mezuzah Magic. Heidi has a
degree in English and psychology.



CURRENT READS

Talking to Strangers

Malcolm Gladwell’s latest book faces
some of our worst fears – head on.

MICHELLE MORRIS

When Malcolm Gladwell’s latest The structure is essentially a series of He saves the answers for the end, where
book was announced in the press, the case studies culminating in a conclusion he ties everything together with the rest
title gave me goosebumps. Talking to of what we learn from interactions of the lessons from the book. Until the
Strangers. Yes. That is the exact problem with people we don’t know. Infamous final chapter, it was questionable as to
emanating from our zeitgeist today. The criminal cases (not suitable for children) whether the Bland case truly merited
book is just as compelling. are used to illustrate “the stranger serving as the backbone of Talking to
Some write off the best-selling author conundrum”, jumping from Bernie Strangers.
as a pseudo-scientist, but that critique Madoff to Amanda Knox, Hitler to The big let down is how social media
misses the point. He doesn’t try to Cuban spies. In Gladwell’s signature is left out. There are no case studies
be a scientist – he is a journalist with colourful style, he brings many of those about it, and no mention of it except
excellent observation, research and stories to life with quite a bit of creative when Sandra Bland’s YouTube videos
storytelling skills, and every book of licence. Even in his oldest example, are mentioned in passing. The nature
his takes readers through a delightful which took place in 1519 when Hernan is such that this book could have been
journey with intellectually satisfying Cortes met the Aztec ruler Montezuma written 15 years ago. The only other
twists and conclusions. Talking to Strangers II, he uses such vibrant and detailed time Gladwell hints to the modern age
is no different. Much longer than his language that you feel transported there. is in his conclusion, when he says: “We
other books, though, you might catch At the beginning, he introduces the have no choice but to talk to strangers,
yourself drifting and have to actively Sandra Bland case study, which especially in our modern, borderless
speed read to get through some parts. becomes the motif of the book. He world.” It’s up to us readers to interpret
presents it in a way that’s meant to the lessons he’s derived from the case
add shock value, rather than providing studies analysed and apply them to our
detailed background, to create enough lives. Maybe because they’re obvious.
questions that need to be answered.

MICHELLE MORRIS is currently completing a Certificate in Modern and Contemporary Art at
Christie’s Education. She is a stay-at-home mother to three kids and also works as a freelance
journalist and editorial photographer.

LOOKING TO

give

CHANTI MARTIN dedicated a year in
Israel to working with children at risk.

STUDENT LIFE

“It has been humbling

I studied at the Harova Seminary in the magical Old City. There, my to be of service, to
connection to G-d and Judaism was strengthened to my core. I was enlightened expect nothing and
and I formed a deep love for Israel, understanding its importance and key role
in sustaining the Jewish people and ideology. to do my best to
After great reflection and realigning my purpose in this world, I realised that add value to these
living in Israel would sustain my spiritual growth and closeness to G-d. I made
the decision to make aliyah and, while I knew it would be a great challenge to children’s lives.”
leave the comfort of my family, I was driven by an inner knowing that this was
what I was meant to do. While I would gain so much spiritually, I also knew
Israel provided me with the perfect opportunity to give.

I decided to dedicate a year to working with children at risk. Sheirut placed me at Yad Rachel. The children are
between the ages of six and nine years old, and come from abusive families. We provide them with a safe space where
they can release all of their emotions, as they are unable to at home. We also need to provide them with boundaries
through discipline, while trying to create trusting relationships so they feel open and comfortable to share.

Each day I have to call on my personal deep courage, strength and solid grounding to be able to support the children.
It has been especially difficult as my Hebrew was initially very basic and the children constantly imitated my accent,
didn’t listen and told me to go away. I now have more triumphs connecting to the children and I am learning to never
expect or need gratitude. It has been humbling to be of service, to expect nothing and to do my best to add value to
these children’s lives.

I have gained so much more than I give. I’ve grown and learned profoundly about myself and attained tools for life.
This experience makes me realise how much people have given me throughout my life, and especially the role of
parents. I can now truly connect with the common phrase, “the more you give, the more you get”.

My life-changing insight is to reframe any perceived challenge or difficulty. I believe G-d is always presenting us with
an opportunity for extreme growth in areas where we most need to fulfil our purpose. We will therefore always have
the power to overcome any challenge, we just need the courage!

Born in Cape Town, South Africa, CHANTI MARTIN attended Phyllis Jowell, Herzlia and Cape
Torah High. She emigrated to London with her family when she was 14 years old. Here, she attended
Hasmonean Girls School, before going to Israel, to Harova Seminary, in 2018/2019. She made aliyah
in June 2019. Chanti plans to study economics.

TEENS

Q&A
WITH
RACHEL VECHT

Dear Rachel
Do I need to share
the same beliefs as
my parents?

TEENS TEENS

“Parents with strong beliefs or values
often feel it is their duty to see their
children adopt those same beliefs.”

I do feel passionately that it is one of the key jobs of a parent When parents have rigid views of what is right or wrong,
to try and instil in their children positive values and morals. they may be embraced by children who really want to stay
A large part of that may be through religion. It certainly helps connected to their parents, but could be totally rejected by
to provide unity and cohesiveness within a family. Parents those children striving for independence so much that they
should give their children the background knowledge and are willing to put their relationship with their parents at risk.
exposure so children know what they are choosing to believe. When either parents or children have strong views, they risk
Naturally, all children are strongly impacted by their parent’s their relationship becoming strained. Being pushed strongly in
belief systems, regardless of whether this is conscious or one direction can make you push back.
subconscious. This will undoubtedly have a profound effect No matter what people tell you, even your parents, sometimes
on children’s views and behaviour in their younger years, you need to experience something yourself before you can be
when they are impressionable. Phrases like ‘history repeats clear about your beliefs.
itself ’ and ‘the apple doesn’t fall far from the tree’ exist for a I was listening to LBC the other day and was both
reason. After about the age of eight, children become more fascinated and upset to hear many stories about how major
capable of forming their own conscious beliefs. disagreements in families on the subject of Brexit were
Interestingly, using political beliefs as an example, a study affecting relationships, to such an extent that parents, children
published in the British Journal of Political Science, based on or siblings could not get together to celebrate a birthday
data from the UK and US, found that parents who insist that because they held such different political views. I also know
their children adopt their political views inadvertently influence of families destroyed by differing religious beliefs. I don’t
children to abandon this belief once they become adults. believe that any difference of opinion – political, religious,
social or anything else – is worth spoiling the relationship
between parents and children.

Y A L L A M A G A Z I N E 111

TEENS

After exposure to your parents’ beliefs, learned discussion No one can force a person to believe in what they believe.
and considered reflection, it is ultimately up to you to decide Doing so risks creating resentment and rebelliousness.
how you want to live your life. Whatever the decision and Eventually, children will choose for themselves, with or
however hard it may be for your parents to accept, you should without their parents’ approval.
be respected and honoured, just as you should respect and Beliefs are deeply personal.
honour your parents, even if you need to agree to disagree.

Your parents can and should be clear about what they value
and believe in. They will understandably wish to share this
with you through modelling and living by their beliefs and
values. However, parents should not control your life choices.
Ultimately, as you move towards becoming an adult, it is up
to you to choose your career path, your spouse, your religious
observance, your community, etc. Those choices will no doubt
he heavily informed by your upbringing, but may differ from
the beliefs held by your parents.

RACHEL VECHT trained as a primary school teacher at the Institute of Education and taught in both
the state and private sector. She has also worked as a university mentor and lecturer to student
teachers. Over the past 17 years (in addition to becoming a mother to four children), she has written
and delivered 'Educating Matters' seminars/webinars to tens of thousands of working parents in the
corporate and public sector and in schools. She also privately runs a 10-week Positive Parenting
Course covering more general parenting issues, and offers one-on-one consultations to parents
across the UK.
www.educatingmatters.co.uk

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LIVING YOUR BEST LIFE

move forwardL O O K I N GBACKTO

G-d blessed us with the ability to look into our heritage
and find the answers to our present-day dilemmas.

HILLI ROSS

LIVING YOUR BEST LIFE

“The people who are crazy enough to think they can change the world are the ones who do,” said Rob Siltanen,
founder and chief creative officer of Siltanen & Partners. This has always been one of my favourite quotes because we
are all aware that there are aspects of life that need changing, and the idea of changing them always amazes me.
However, it got me thinking… there are eight planets in our solar system, 2 trillion galaxies, seven continents and over
200 countries (although some sources say there are 195 countries). Still, it doesn’t take a genius to conclude that the
world we live in is huge, massive, vast, beautiful, miraculous and awesome.
But with this knowledge, we are still told that it is our personal duty to change the world. It says in Pirkei Avos that
he who does not bring the Beis Hamikdash (Temple) in his generation, it’s as though he has destroyed it himself. And
although that sounds powerful and inspirational in theory, how can we be expected to dramatically change the world
or bring Mashiach (Messiah)? Is that not too much to ask?

"MAYBE WHAT G-D IS ASKING IS NOT THAT WE
CHANGE THE WHOLE UNIVERSE, BUT RATHER

THAT WE CHANGE OURSELVES."

What if we flip the way we are looking at this? What if we say that within each of us there is a world – a world of
emotions, thoughts, dreams, middos (character traits), desires, etc. Each of us is a world in our own right, and it’s our
job not necessarily to change the whole universe, because that’s not the requirement. Rather, it’s a much greater, more
uncomfortable and more challenging task to look inwards and see what we are personally not doing well, and what
we should do to change that in ourselves. So maybe what G-d is asking is not that we change the whole universe, but
rather that we change ourselves.
In the words of Gandhi: “Be the change you want to see in the world.” Do everything in your power to be someone
who people can look at and say: “That’s who I want to be like.” In this way, G-d will look at you and say that you are
someone worth changing the world for. G-d does not want us to change others, because that is impossible. G-d wants
us to be an example for others, and in that way, we can change ourselves and inspire others to change too.
Those who are brave enough to take that leap into the unknown, towards inner change, are the ones who do actually
change themselves, and the world.

HILLI ROSS is a fun-loving, creative 17-year-old who enjoys music, art and creativity. When she is
not doing homework, she is busy using her musical and other artistic talents, alongside her drive for
inspiration, to make herself and the world a better place.

VOLUNTEERING

THE
POWER

OF
CHESED

Spending an hour a week helping others can bring
unimaginable healing to the world.
AVIGAYIL GILBERT

VOLUNTEERING

The simple flutter of a butterfly has the potential to cause a It is a humbling experience to watch how the involvement
typhoon halfway around the world. This is otherwise known of each individual has shaped their personal growth. When
as the butterfly effect. When delving into the idea of chesed, pairing volunteers with the families we support, we strive
this was something that really resonated with me. Just one to tailor the strengths of each volunteer to the needs of the
act of kindness is able to illuminate the world beyond our families – whether it is help with new-borns, support for
comprehension. children with disabilities, homework help or providing respite
for families undergoing certain struggles.

There is a Jewish idea that in the act of kindling a fire, the While Shabbat Walk has allowed me to gain a greater
initial flame is not extinguished. Similarly, the act of giving
does not detract from oneself; rather, it allows the inner awareness of the struggles people endure, volunteering for
flame of an individual to burn brighter. In my opinion, this is Kef has propagated my growth in new ways by pushing me
something that is well worth the time invested… to develop important skills. One experience that changed
my perspective of interpersonal
communication was meeting a non-
My first encounter with volunteering “There is a verbal autistic young boy. To many,
left a strong impression on me. Jewish idea he seemed unapproachable and
After just a few visits to a care that in the act quite daunting; however, under my
home, organised by a newly formed of kindling a responsibility, I was determined to
organisation called Shabbat Walk, I fire, the initial forge a connection with him. With
began to create a special relationship flame is not time, I attempted to place myself in
with some of the residents. This e x t i n g u i s h e d .” his world in order to better understand
became apparent once I noticed and appreciate him in his entirety.
the residents sitting by the window, While initially, I signed up to do an
awaiting my arrival each week. act of chesed, I look back now and see
It dawned on me how a simple how he has changed my life for the
conversation could brighten their better. Sensitivity, empathy, confidence,
entire week. The impact I was able to compassion and communication are
have through giving up an hour of my just a few of the valuable skills I have
time showed me the power of chesed learnt through volunteering.

and encouraged me to take on an
active role as a coordinator for the organisation.
Just one small act of kindness can influence the surrounding
environment; the recipient, bystanders… but most of all, the
giver. While I was the one instigating the chesed initially, I have
In the past four years, I have witnessed the growth of the truly gained as much, if not more, from my experiences. My
organisation from just a handful of dedicated volunteers to journey in volunteering so far has infused a wealth of joy
a multifaceted initiative catering to the needs of an immense into my day-to-day living and has given me a deeper sense of
range of people, with one common goal – to give. My role purpose, for which I am truly grateful.
as a coordinator allows me to see first-hand how a simple act
of giving is able to send a ripple of kindness throughout the
entire community.

AVIGAYIL GILBERT is in year 13 at Hasmonean High
School. She is a Shabbat Walk girls coordinator.



Chazak Ladies Academy
hits the six month mark!
JOIN THE JOURNEY.

TAKING ACTION

They’re learning new life skills, talking about cancer
support and raising funds for vital services – the Chai
Mitzvah programme is encouraging young supporters

to make a difference.

Preparing for a bar or bat mitzvah is a rite of passage: a step The programme mirrors Chai’s individual support for every
towards adulthood and finding one’s place in the world. client in that each ambassador creates his or her own bespoke
Inspired by the huge amount of enthusiasm from youngsters Chai Mitzvah plan. Want to climb a mountain? Bake for
who choose to mark this milestone, Chai Cancer Care, the Chai? Ask guests to donate instead of buy gifts? Chai will
Jewish community’s cancer support organisation, launched help everyone maximise their fundraising goal and there are
the Chai Mitzvah programme – a national initiative that additional opportunities to help out Team Chai at events
educates, encourages enterprise and raises funds for Chai in throughout the year.
Schools. This vital service provides art and play therapy and As a thank you, Chai ambassadors are invited to an exclusive
counselling for children who have been affected by cancer Chanukah party where they can meet some of the charity’s
in the family, alongside training for teachers to be able to younger clients.
support pupils.

Kicking off the programme, Chai ambassadors have a chance “With their big day to prepare for, it’s an intense year,”
to tour the flagship centre in Hendon or the northern hub in says chairman Louise Hager, “but reaching out to children
Manchester to see Chai in action and learn how its 59 services to show them what Chai does at this age is so important
support cancer patients and their families. Feedback has been as, sadly, most will know someone affected by cancer. They
overwhelmingly positive and so often it’s the warmth of the can help reduce any fears on the subject as they share their
Chai family they mention as a huge motivation. knowledge and raise awareness of the different services Chai
provides to children as young as three. It’s also such a positive
way to nurture and encourage communal involvement for
the future.”

120 Y A L L A M A G A Z I N E

TAKING ACTION

CHAI
AMBASSADOR:
JOSHUA
RABIN

Joshua Rabin came up with the idea to create a soup cookbook for cancer patients as part of his
bar mitzvah preparations. The cookbook was sold at Chai’s flagship centre and was so popular it
sold out immediately. After reprinting the book, it has raised over £2 000 so far!
W H Y D I D Y O U D E C I D E T O H E L P C H A I ? Three years ago, mum was
diagnosed with stomach cancer and Chai looked after us.
W H A T D I D Y O U D O T O R A I S E M O N E Y ? I created a cookbook with proceeds
going to Chai. After her treatment, mum found it difficult to eat. Soup was easy and nourishing,
so I created a recipe book of soups to help others. It’s on sale at Chai centres and available by
post. There have been articles about it in their magazine as well.
W H A T D I D Y O U L E A R N ? A simple idea can really take off. The book has already
been reprinted!
For more information about the Chai Mitzvah programme, please contact Danni
Blumenblatt [email protected].

Y A L L A M A G A Z I N E 121

Mordechai Ester Achashverosh

HEY KIDS

Purim is just around the corner and we know what that means… lots of
yummy mishloach manot, dressing up fun and Megillah graggers!
We have two really cool arts & crafts activities for you to try!
1 : P U P P E T M A K I N G : Colour in and decorate the Purim characters.
When you have finished, stick your puppet picture onto a piece of cardboard
and then cut it out. After that, glue an ice-cream stick to the back and you
will have your puppets ready to go for a fabulous Purim puppet show!

2: TO MAKE YOUR OWN PURIM GRAGGER:

YOU WILL NEED:
· One small plastic bottle
· Raw butter beans
· All purpose adhesive glue
· Sequins
· Wool
· Any other materials to decorate

INSTRUCTIONS:
· Decorate your bottle and if you use glue for the decorations,
wait for it to dry.
· Pour your beans into the bottle.
· When you go to shul to hear the Megillah, make sure to shake
your gragger when you hear the evil Haman’s name.

Y A L L A M A G A Z I N E 123

DRAMATIX SPEECH + DRAMA CLASSES

SPRING

Join in the fun and euphoria that speech and drama
have to offer. Classes promote self expression, build
self esteem and encourage the students to explore
their imagination.

Speech and Drama develops students’ talents,
communication, vocal and dramatic skills through:

• IMPROVISATION
• CHARACTERISATION
• MIME AND MOVEMENT
• PUBLIC SPEAKING
• COMMUNICATION SKILLS
• CONFIDENCE BUILDING
• CREATIVITY

Exciting Spring classes:

WEDNESDAYS AT NOAM PRIMARY

For more information:

Call or email Shira:
[email protected]
0 7587 400 516

Homemade play dough ala Place flour, salt and cream of
Maggie’s Morah via Maggie tartar in a pot set over medium
and maman heat.
Stir to combine
• 3 cups flour Add in water and oil
• 1&1/2 cup table salt Mix with a silicon or wooden
• 2 Tbsp “queen” of tartar spoon for 3-4 minutes until
mixture becomes smooth and
(which is really cream of tartar, heated through
unless you’re 4 and adorable) Remove from heat
• 3 cups warm water (not hot, Divide dough and place into
warm!) Ziploc bags
• 1/4 cup canola oil Add food colouring
Leave the bag a drop open and
then squish bag to distract colour
Once mostly absorbed, take out
and knead
Play and enjoy!

DANIELLE RENOV is the blogger/influencer behind the popular brand,
website and Instagram account @peaslovencarrots. From her kitchen

in Israel she creates delicious, approachable recipes and sometimes

dabbles in lifestyle-type tricks & tips. But mostly, it’s food.
www.peaslovencarrots.com

WISE LITTLE OWLS

Wise words
from young

minds

WISE LITTLE OWLS

When it comes to eloquence,
this six-year-old can teach
most adults a thing or two.

Editor SHIRA DRUION chats to
the remarkable DAVID GREEN.

1: WHAT MAKES A BEAUTIFUL WORLD? 5: WHAT DO YOU DAVEN FOR?

People who respect Hashem’s world and do mitzvot. I daven so that my family has good health and respects other
people like their own. I learn from this mitzvah of veahvta leracha
2: WHAT DOES RESPECTING HASHEM’S kamocha that we must treat everyone the way we want to be
WORLD MEAN? treated. I also daven for a good amount of money so that my
family can provide enough food for me. That’s pretty much it.

It means to embrace it – to treasure it and argue with those 6: DO YOU THINK SHABBAT HELPS
who kill it. For example, if you see a poacher in Africa, you THE WORLD?
should stop them because they are destroying Hashem’s Yes, but only if you respect the laws of Shabbat, otherwise
world. Being quiet when others are causing damage, you are it’s like a normal day because another prophecy from the
allowing the world to be destroyed and that is not good and it Beit Hamikdash is that when everyone is shomer Shabbat, the Beit
is not right. Hamikdash will come down from shamayim (the sky).

3: WHAT DO YOU DO TO MAKE HASH- 7: WHAT DO YOU WANT TO BE WHEN
EM’S WORLD A BETTER PLACE? YOU GROW UP?
I encourage people to respect each other and do mitzvot. I do I haven’t really made my mind up about that, but what I am
some special mitzvot, like putting on tzitzit, saying brachot of ash- considering is either a football player or a rabbi, although
er yatzar when I finish going to the toilet, and thank Hashem I don’t think I’m close to getting peyot. I want to be a rabbi
for making me alive. I love being alive because Hashem has because I like doing shiurim for everyone in the shul. I did one
made us all alive for a reason. He thinks that if we concen- for my school (North West). I spoke in front of the reception,
trate we can do many mitzvot and the Beit Hamikdash will be year 1 and year 2 kids and teachers about Parshat Bereishit. It
built quickly. was pretty easy. My teachers told me it was brilliant.

4: WHICH COUNTRY IN THE WORLD DO 8: WHAT IS THE ONE THING YOU WISH
YOU THINK NEEDS THE MOST FIXING? HASHEM COULD GIVE YOU?
Africa, because poachers get ivory from rhinos and elephants To bring the Beit Hamikdash back – because I want to experi-
and this is causing a shortage of rhinos and they are in danger ence what it felt like to be there and retell the old days. It’s not
of becoming extinct, which would be terrible. like I want to time-travel, but that Hashem will bring down
the Beit Hamikdash from shamayim.

Y A L L A M A G A Z I N E 127

DRIVEspiceT H EFOR

The spice trade pioneered most of the social and economic
processes that are generally associated with globalisation.

ILANA EPSTEIN

FOOD FOR THOUGHT

Spice. Just saying the word gives one a feeling of sitting in the cases, this was forbidden to Jews, as they were prohibited from
middle of a scene from Arabian Nights, or strolling through a owning land. Yet trade of all kinds, including money-lending,
shuk on a warm evening while the sun is setting and the aroma was open to them.
of different spices are thick in the air. There is a feeling of The world was both much smaller and larger than it is today.
mystery, adventure and romance associated with spices – even People who farmed their small plots had no cause to leave
now, in a world that has commercialised these qualities, spice their small corner of the globe. Going to the village for a fair
can still conjure up these feelings. was something that only happened a couple of times a year,
Far more than setting the scene for an epic novel, the spice and people lived clustered in their own spaces, never venturing
trade pioneered most of the social and economic processes out. Any place you couldn’t walk to in the space of a day was
that are generally associated with globalisation as we know it considered far away and thus unattainable.
today. Unsurprisingly, Jews found themselves at the centre of Jews, on the other hand, with no legal way of obtaining land,
the spice trade. became nomadic to some extent. They would travel the roads,
The spice route – or, rather, the spice routes – would develop looking for ways to support themselves and were welcomed by
into a map that linked Jewish communities to each other. their fellow co-religionists in the next town they came to, and
The very limitations that were put on the emerging Jewish the one after that and the one after that.
communities in Europe during the middle ages would become In each place they visited they took with them news and
their strength and enable them to travel the world and explore merchandise, trading small and big things alike, spreading
far-flung corners, all the while carrying with them their ideas and innovations, both in the Jewish communities and to
traditions and establishing themselves throughout the world. non-Jewish neighbours, starting the movement of globalisation
What was so extraordinary about spices and what was their that dates back further than we tend to imagine.
intrinsic value?

Before refrigeration, food preservation was limited to salting There exist incredible written ledgers and documents from the
and smoking. Spice was needed to balance out the salt daily lives of these spice traders. The traders would travel from
and, at the same time, mask the flavour of foods that were Europe to India, reaching China hundreds of years before
deteriorating. Spice broke up the monotony of everyday foods Marco Polo.
and added interest to otherwise bland or inedible foods. From 500 CE – 1000 CE, we hear of a group of traders
The value of spice was recognised straight away, and its known as Radhanites, many of them Jewish. The Radhanites
imminent tradability was appealing to the fledgling Jewish traded along routes that had previously been established under
communities of Europe. the Roman Empire. Their trade network covered much of
Europe, North Africa, Middle East, Central Asia and then
extended as far as India and China.

Jews who had settled across the Roman empire didn’t see their These routes are described in The Book of Roads and Kingdoms
situation improve, as Christianity took over as the prevalent written c. 870 CE by Ibn Khordaben. He describes the
religion of Europe. Jews were artisans and administrators of Rhadanites as being sophisticated and multilingual. We
the Old Roman Empire; as time progressed and Christian hear of four different main routes, all starting in the Rohane
culture took over from Roman, Jews could still find professions, Valley in southern France, and terminating on the east coast
though they were limited. The major way of sustenance in of China.
the Middle Ages, for most people, was agriculture. In most

Y A L L A M A G A Z I N E 129

These traders mainly carried The first Jewish communities
commodities that were small in Poland were established by
in bulk and high in demand. traders travelling along the
From the West, these trade routes through Poland
traders took oil, incense, that connected to trading
steel weapons, brocade, fur posts in Kiev and Bukhara.
and sometimes slaves. They They established trading
loaded their goods onto posts and, in the process,
horses and then switched to established some of the most
camels; they would travel by ancient communities we
land and by sea. Sometimes a know of in the Rohen Valley,
journey would take them over Cordoba, Gibraltar, Fez,
the Straights of Gibraltar Alexandria, Baghdad, Cochin
into North Africa. From there and Canton.
they would ride by camel In the early 12th century, as
to Suez, take a boat across both the Tong dynasty and
the Red Sea, through the Kazar Kingdom fell, the
Saudi desert, to the Persian spice and silk routes largely
Gulf and overland to India collapsed, the economy
and further to China. These of Europe was profoundly
journeys at times were made entirely by land using the Polish affected by the disappearance of the enigmatic traders, and
corridor to reach the East. many of the spices in use in the early middle ages disappeared
In the early middle ages, the Middle Eastern and North from the European tables. Yet, just a hundred years later, we
African kingdoms were prohibited from trading with the see the beginning of a new trade in the rise of the mercantile
Christian kingdoms and the Jewish trades became the natural Italian city-states such as Genoa, Venice, Pisa and Amalfi, and
go-betweens, keeping trade and communication open. once again we can find Jews at the centre of these mercantile
and trade cities.

From the East, these traders brought spices to Europe. Spice Jews have always played a disproportionate role in the
value was established not just because it adds much-needed globalisation of trade; from an early age they crossed
flavour to food, but its worth was driven up by the traders’ continents, and they didn’t act alone. They interacted with
ingenuity. Spices are generally only grown in one specific people from every culture along their routes. These ancient
area; unlike other commodities, there was generally only one Jewish spice traders were in a class of their own – at a time
source for a particular spice. These locations were kept a when people feared visiting the next village, these traders
closely guarded secret. The spices weren’t just scarce, they were were visionaries. They were described as being worldly. They
lightweight and minuscule and also had medicinal properties, navigated perils, crossed barren deserts, war-torn borders
making the sometimes three-year journey to the East and back and tumultuous seas. Their stories are the stuff of legend, of
worth the effort when the resale value of each spice was undiscovered lands, adventure and danger. Their legacy is one
so high. of globalisation of trade that spread culture, ideas and cuisines.

ILANA EPSTEIN has collected many experiences over the Rebbetzin of Cockfosters and Southgate United
the past few decades, from being an interior designer Synagogue and the founder and director of Ta’am, an
to international educator, qualifying as a pastry chef and organisation that invites Jews to savour their Jewish
working as a journalist for a number of publications. story via culinary traditions, customs, memories and
Epstein has lived in New York, Caracas, Rio de Janeiro connections. Ta’am is run under
and Israel, and settled in London five years ago with the Jewish Futures umbrella.
her husband Daniel and their four children. Epstein is

Bulgur Pie Blake Ezra Photography

Adapted from Levant by Rawia Bishara TO MAKE THE BULGUR LAYERS:
I grew up on Kubbeh (pronounced Kibbeh by Syrian Jews, but In the large bowl of a food processor with blade attachment,
Kubbeh in my childhood home). In most cases, it’s a small add chopped onion and process until liquified. Add the
torpedo-shaped bulgur-encased meat filling that is fried and remaining bulgur layer ingredients, save the salt and pepper.
served hot. In an attempt to find a recipe that was easier to Pulse the mixture a few times, test if ready by opening up the
make and vegan, I came across Rawia Bishara’s recipe for machine and checking if the mixture holds together when
baked Pumpkin Kibbeh. It is a revelation to have bulgur that pressed. If not, pulse a few more times. Season with salt and
isn’t in a tabouleh or fried in a kubbeh. It is not just a delicious pepper and knead together, set aside.
and easy-to-make dish, filled with chickpeas, spinach and MAKE THE FILLING:
pistachios, it is beautiful to look at and happily vegan, without In a large sauté pan, heat the olive oil over medium heat, add
compromising on taste in any way. the onions and fry until onions are very soft and starting to
turn golden. Season the onions with sumac, cumin, pepper,
BULGUR LAYERS: allspice and nutmeg; cook for a further 30 seconds until
• 1 small onion, roughly chopped fragrant.
• 340g (3 cups approximately) extra-fine ground bulgur Add the chickpeas, pistachios and coriander, stir until
everything is well coated in spices. Add the spinach and
wheat cook until the spinach has wilted and most of the liquid has
• 1 tin/425g pumpkin puree evaporated. Take the pan off the heat and season with salt to
• 30g (4 tablespoons) plain (all-purpose) flour taste.
• 20g (a little less than ½ a cup) panko crumbs (or TO ASSEMBLE:
Preheat oven to 180°C (350℉).
breadcrumbs) Divide the bulgur into two equal portions. Grease the bottom
• 1 tablespoon harissa paste and sides of a medium tin or oven-safe dish (anything that is
approximately 9x13 inches with 2-inch high sides will do) with
• Salt and pepper for seasoning olive oil.
Press half the bulgur mixture into the bottom of the dish and
FILLING: partially up the sides of the dish (you may need to wet your
• 2 tablespoons olive oil hands to keep the mixture from sticking).
• 1 large (or 2 small) onion, finely chopped Spread the spinach filling evenly over the bulgur layer. Top
• 1 tablespoon sumac with the remaining bulgur. I find the easiest way to do this is to
• 1 teaspoon cumin flatten out spoonfuls of the mixture between your hands and
• ½ teaspoon pepper then place it like a patchwork over the spinach mixture. Score
• ½ teaspoon ground allspice the top of the bulgur lightly.
• Pinch of nutmeg Bake for 30 minutes, until golden brown.
• 1 tin/400g chickpeas Serve with ready-made tehina.
• 100g (⅔ cup) shelled pistachios, roughly chopped
• Half small bunch (10g) fresh coriander, chopped
• 220g baby spinach (washed well, checked and if possible

dried in a salad spinner)

FOOD FOR THOUGHT

Cardamom Cinnamon
SNICKERDOODLES

Preheat the oven to 180℃ (350℉).

In a medium bowl, whisk the flour, baking soda, salt and
cream of tartar to blend.

Using a stand mixer with the paddle attachment, beat
the butter and 300g (1-1 and a 1/2 cups) of the sugar
on medium speed until light and fluffy, about 3 minutes.
Scrape the bowl with a rubber spatula.

Snickerdoodles were my favourite cookie growing up. Beat in the eggs until thoroughly combined, about
They have this ethereal texture combined with the homely 2 minutes. Scrape the bowl again.
yet exotic, sweet warm aroma of cinnamon. Here we have With the mixer on low speed, slowly blend in the flour
upped the spice profile of this cookie by adding slightly until incorporated, about 30 seconds.
nutty and aromatic cardamom. Cardamom’s vague hints
of anise help cut through the richness of this all-butter
cookie, and at the same time giving it a slightly spicier
edge.

• 340g (2 2/3 cups)plain flour In a small bowl, mix the cardamom, cinnamon and
• 1 teaspoon baking soda remaining 50g (1/4 cup sugar). Drop the dough by
• 1/4 teaspoon table salt rounded tablespoonful into the cinnamon sugar and roll
• 2 teaspoons cream of tartar around to coat, forming into a small ball.
• 225g (1 cup) unsalted butter, softened at room Set the coated balls of dough about 3 inches apart on
greased cookie sheets, press down lightly with your hand to
temperature form a fat disk. Bake until golden brown on the edges and
• 350g ( 1 3/4 cups) granulated sugar, divided slightly soft in the centre, 15 to 18 minutes.
• 2 large eggs Let the cookies cool on the sheet for 1 minute before
• 1 tablespoon ground cardamom transferring them to a rack to cool.
• 1 tablespoon ground cinnamon

Blake Ezra Photography

Moroccan

B A S T I L L A / PA S T I L L E

Blake Ezra Photography

What to do with all your leftover chicken from festive meals? Preheat the oven to 180℃/350℉. Grease a cast-iron skillet,
or a round 20cm/8-inch baking tin, set aside.
This savoury-sweet pie from the Moroccan kitchen has deep Fry the onions in olive oil in a large frying pan set over
Sephardic roots. Make this simplified version using one pan a medium heat, stirring regularly to encourage them to
and your leftovers! caramelise and prevent burning. Once they are brown (not
burnt!) and sticky, add the dry spices and dates, and stir the
• 1kg (2.2 lbs) onions, diced mixture well. Cook until fragrant. Lower the heat all the way.
• 4 tablespoons olive oil Add the shredded chicken into the pan of fried onions, along
• 1 teaspoon ground cinnamon, plus extra to garnish with the pine nuts, parsley and coriander and mix together.
• 1 teaspoon ground ginger Add the honey and give everything another good mix. Season
• 1 - 2 tablespoons Ras El Hanout spice blend generously with salt and pepper.
• 70g (½ cup) dates, pitted, finely chopped
• 1 medium pre-roasted chicken (about 2kg), shredded Slowly add up to ½ a cup of cold water, mixing until the water
• 70 g (½ cup) pine nuts, toasted has been absorbed and the mixture has loosened up a bit. You
• 1 x 20g packet flat-leaf parsley, stalks and leaves finely want to create a kind of sauce, so the chicken mixture isn’t dry.

chopped Lay the opened packet of phyllo pastry on the table. Carefully
• 1 x 20g packet coriander, stalks and leaves finely chopped peel off the first sheet and use a brush to grease it, then fold
• 2 tablespoons clear honey into four and set aside (this folded square will give a thicker
• Sea salt and freshly ground black pepper base to the bastilla). Peel off the next sheet and grease it, cover
• Phyllo pastry, 4 or more sheets with another sheet and set aside. Repeat with two more sheets,
• 120ml (½ cup) olive oil, melted margarine for brushing so that you have two sheets of double thickness.

the sheets of filo Place one doubled sheet lengthways in the tin, put the folded
• Icing sugar or superfine sugar to dust square in the centre of it and lay the other doubled sheet
on top at 90° to the first sheet, to make a cross-shape that is
thickest in the middle. Let it line the tin or pan with the sides
of the pastry hanging over the edge. Fill with the chicken
mixture and fold the corners over to cover it. Brush the top of
the pastry with the remaining grease and place in the centre
of the oven for 15 minutes. After this time, turn the tin around
so that the bastilla cooks evenly, and bake for a further 10–15
minutes or until the pastry is all golden and crisp.
Remove from the oven and sprinkle with sugar and cinnamon
while still hot. Serve.

Y A L L A M A G A Z I N E 133

Blake Ezra Photography

S almon with Chickpeas
AND RAS EL HANOUT

• 8 small skinless salmon fillets, about 100g each Season the salmon fillets with salt and pepper on both sides,
• Salt and pepper to season and set aside. In a very large sauté pan with high sides, heat
• 1 tablespoon olive oil 1 tablespoon of olive oil and place the salmon in the hot pan.
• 2 x 400g cans chickpeas, drained and rinsed Sauté on one side until golden and crust has formed, about
• 25 ml (2 tablespoons) olive oil 4 minutes.
• 2 tablespoons Ras El Hanout spice blend
• 4 cups (1 large bag) fresh baby spinach, washed and dried While the salmon cooks, in a small bowl combine the olive oil
and Ras El Hanout to make a paste. Set aside.

Using tongs, turn the salmon over to cook on the other side.
Add the chickpeas to the pan and drizzle the Ras El Hanout and
oil paste on top. Cook a few minutes longer, until the salmon
flakes and chickpeas are warmed through.

Add the spinach and toss all ingredients together until the
spinach is wilted. Don’t worry as the salmon brakes up, its
meant to be served as a happy bowl full of food and flavour.

134 Y A L L A M A G A Z I N E

T’BEET

Iraqi Shabbat stew with spiced rice and chicken Fill a large saucepan with water and 2 tablespoons salt. Bring
the water to a boil over high heat, add the rice and cook
• 2 tablespoons coarse salt, plus more as needed uncovered until rice is parboiled, about 5 minutes. Drain and
• 350g (2 cups) long-grain rice immediately rinse with cold water, then set aside to cool.
• 5 tablespoons vegetable oil
• 2 tablespoons tomato paste In a large bowl, whisk together 2 tablespoons oil, tomato paste,
• 3 teaspoons ground cardamom cardamom, paprika, pepper, cumin and turmeric, add the rice
• 3 teaspoons paprika and mix until the rice is well coated.
• 2 teaspoons black pepper, plus more as needed
• 2 teaspoons ground cumin Add the onions, tomatoes and garlic to the seasoned rice and
• 2 teaspoons turmeric mix well.
• 1 large onion finely chopped
• 1 punnet (300 g) cherry tomatoes, quartered Preheat the oven to 110ºC (225ºF).
• 4 cloves garlic, finely chopped
• 1 whole chicken Spoon as much of the rice and tomato mixture into the cavity of
• 475ml (2 cups) chicken or vegetable stock the chicken as possible, then tie the legs together with kitchen
twine.

In a large, heavy-bottomed, oven-safe pan with a tight-fitting lid,
heat 3 tablespoons oil. Sprinkle chicken with salt and pepper.
Place the chicken, breast side down, in the hot oil to sear. Once
golden, flip the chicken onto its back. Spoon the remaining rice
and vegetable mixture around the chicken,
and pour in the stock.

Cover the pot and transfer to the oven. Cook until the chicken is
very tender and the rice is beginning to brown, 8-10 hours.

Blake Ezra Photography

The Bassar

OF CHUMMUS IM BASSAR

Adapted from Leah Keonig’s “Modern Jewish cooking” In a very large bowl, combine the ground beef with all the
spices, mix well with your hands and let sit for 15 minutes.
• 1kg ground beef While the meat and spice mixture sits, in a very large sauté
• 8 cloves garlic, minced pan with high sides (or a large saucepan), heat the olive oil
• 4 teaspoons paprika over medium heat. Add the onions and sauté until the onions
• 4 teaspoons cumin are very soft and start to turn golden, about 10 minutes. Add
• 2 teaspoons coriander the pine nuts and keep on cooking until the pine nuts start
• 2 teaspoons cinnamon to toast and the onions just start to caramelise, about 5 more
• 1 teaspoon cayenne pepper minutes.
• 1 teaspoon salt Add the meat mixture and fry, breaking up the meat into
• 1 teaspoon black pepper small pieces with a wooden spoon, until all the meat is cooked
• 60ml (¼ cup) olive oil through.
• 4 onions, finely chopped To serve, spread the hummus on a serving dish, making a
• 160g (1 cup) pine nuts wide, shallow well in it with the back of a spoon. Fill the well
with the meat mixture, sprinkle with Za’atar and additional
olive oil if desired. Serve immediately after plating up.

Blake Ezra Photography

Turkish Coffee
FLANS

Blake Ezra Photography

Like so many other commodities, Jews have been involved FOR THE CARAMEL:
in the coffee trade from its beginning. The first coffee house Set 6 ramekins in a deep-sided roasting pan.
opened in Turkey in 1475, where it became a national craze Heat the sugar and water in a small saucepan over medium
– not just a meeting place, but the government suspected the heat, stirring until sugar dissolves. Increase heat and, without
coffee to be a ruse to undermine the sultan. stirring, boil the sugar mixture until it is a golden brown
In 1651, an immigrant from Lebanon called ‘Jacob the Jew’ caramel colour; gently swirl the pan as it starts to colour.
opened the first coffee house in England, in Oxford, and I Quickly distribute the caramel evenly between the six ramekins
think we can all agree that Jacob the Jew was a food hero! to coat the bottom, set aside while you make the custard.
Preheat oven to 150℃ (300℉)

Flan or Creme Caramel is one of my favourite desserts. FOR THE CUSTARD:
I love the texture and the ease of making it ahead of time. In a small pan, toast the cardamom pods until fragrant, about
This dairy-free version is great, but you will have some bubbles 4 minutes. Remove from heat. Using a pestle and mortar or a
in the mixture when it cooks. It’s not as creamy rolling pin on a cutting board, crack the pods open.
as the dairy version, but nonetheless super-delicious. In a medium saucepan, combine the pods with the coconut
cream, soy milk and sugar and bring just to a boil. Remove
FOR CARAMEL: from heat, stir in the coffee and whisk until dissolved. Let the
• 200g (1 cup) caster (superfine) sugar mixture steep for 10 minutes.
• 120ml (½ cup) water Strain the coffee mixture into a large measuring cup or bowl.
In a large bowl, beat together the egg and egg yolks. Slowly
FOR CUSTARD: stream in the coffee mixture, whisking as you go. Add a pinch
• 1 tablespoon green cardamom pods of salt.
• 360ml (1½ cups) well-shaken coconut cream from a can Strain the mixture back into the measuring cup and distribute
• 120ml (½ cup) unsweetened soya milk evenly between the caramel covered ramekins.
• 40g (3 tablespoons) caster (superfine) sugar With the ramekins full and in the tin, add enough hot water
• 1 tablespoon instant coffee granules to the tin to come halfway up the ramekins, cover the dish
• 1 large egg with aluminium foil and make a few slits in the foil. Bake until
• 3 egg yolks custard is set, about 45-55 minutes.
• Pinch of salt Remove from the water bath and chill completely before
serving; can be made up to 2 days before serving.

Y A L L A M A G A Z I N E 137

SOUL

FOOD

Food has the potential to do more than just sustain
us… it contains within it the power to heal.
KIM KUSHNER



MAKES 6-8 SERVINGS

Gingery
healing
broth with
mushrooms,
carrots,
leeks & kale

This is more than just an amazingly fragrant soup; it’s an all-in- RECIPES
one pot meal. Chicken, veggies, and noodles in a light, gingery-
garlic golden broth really nourishes in more than one way. I know
that traditionally chicken matzah ball soup is meant to be the
go-to when you’re feeling under the weather, but I opt to go for
this instead – the fresh ginger gives me the kick that I need to get
back into shape.

INGREDIENTS

• 1 tablespoon neutral oil (canola, avocado, rice bran) • 2 cups (360g) shredded cooked chicken (you can
• 1 tablespoon grated fresh ginger use leftover roast chicken or grilled chicken, white
• 1 tablespoon grated fresh garlic or dark meat or a combination)
• 2 cups (460g) thinly sliced mushrooms (you may
• 2 carrots, peeled and julienned
use a variety, including Portobello, oyster, white • Half of a 220g package Udon noodles
button, baby bella, shiitake) • 1 handful of washed and stored kale, torn into small
• 4 leeks, trimmed and sliced crosswise into thin
rounds, then rinsed and patted dry pieces
• Kosher salt and freshly ground black pepper • Drizzle of toasted sesame oil (optional)
• 8 cups (2 litres) vegetable or chicken stock (if you • Fresh red chilli, stemmed and very thinly sliced
don’t have stock handy, you may also use water)
• ⅓ cup (75 ml) soy sauce (also optional – if you, like me, love the heat)

INSTRUCTIONS

In a large pot, heat the oil over medium-high heat. Add ginger, garlic and mushrooms. Use a wooden spoon
to keep the ingredients moving in the hot oil. Sauté for 3 minutes, then add the leeks. Cover and cook until
the leeks have softened, 4 minutes longer. Taste and season generously with salt and black pepper.
Add the stock and soy sauce and bring the mixture to a boil. Once the soup is rapidly boiling, reduce the
heat to medium and add the chicken, carrots and Udon. Cover and cook for about 10 minutes.
Remove the broth from the heat and stir in the kale. Season once more with salt and pepper. Before
serving, I suggest drizzling each individual serving with a tiny (1/8 of a teaspoon) drizzle of sesame oil,
topping with a few chilli slices (if using).

M A K E - A H E A D T I P : Gingery healing broth can be
stored in the fridge for up to 1 week.

C A N I F R E E Z E I T ? Gingery healing broth can be
stored in the freezer for up to 1 month. Thaw in the fridge
overnight or on the counter for a few hours

H O W T O R E H E A T : Transfer to a pot and simmer
over medium heat until desired temperature is achieved.

Y A L L A M A G A Z I N E 141

RECIPES Chicken, rice and sweet potato slices roasted together in the oven
release juices and flavours that will make your mouth water.

I know that most people might not opt for rice and potatoes in
the same sitting, but I love the contrast of the soft, buttery sweet

potato slices against the bright lemons and crunchy rice. If you’d
rather skip the potatoes, go ahead... but I’m warning you that the

experience just won’t be the same! You can use chicken pieces,
skin on and bone in, for the butterflied chicken.

INGREDIENTS • 4 sprigs thyme or 1 teaspoon dried thyme
• 1 whole butterflied chicken, skin on and bone in,
FOR THE CHICKEN
• Extra-virgin olive oil trimmed
• 2 sweet potatoes scrubbed, trimmed and cut into
FOR THE RICE
⅛-inch (3mm) slices • 1 cup (200g) long-grain white rice
• 1 large yellow onion, cut into ⅛-inch (3mm) slices • 1 teaspoon light olive oil
• Kosher salt and freshly ground black pepper • ½ teaspoon turmeric
• 1 lemon (preferably Meyer) scrubbed and cut into • Zest of 1 lemon
• Kosher salt and freshly ground black pepper
⅛-inch (3mm) slices • 2 cups (500ml) boiling water
• Juice of 1 lemon
• 1 tablespoon Worcestershire sauce
• 1 teaspoon onion powder

INSTRUCTIONS

Preheat the oven to 190°C (375°F).
To prepare the chicken, drizzle 1 tablespoon extra-virgin olive oil into a large baking dish (at least 9 inches by
12 inches or 23cm by 30cm). Add the sweet potato and onion slices, season with salt and pepper, and toss them in
the oil. Arrange the potato and onion slices in a single layer in the base of the dish. Place the lemon slices over them.
In a small bowl, whisk together the lemon juice, Worcestershire sauce, onion powder and thyme. Drizzle this mixture
all over the chicken and rub into the top and underside of the chicken, coating it as much as you can. Place the
seasoned chicken, skin side up, in the centre of the baking dish.
To prepare the rice, rinse the rice under cold running water and drain. Transfer to a small bowl and stir in the light
olive oil, turmeric, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Scatter the rice around the chicken in the
baking dish. Pour the boiling water directly over the scattered rice (but not over the chicken). Cover the dish tightly
with aluminium foil and bake in the oven for 45 minutes. Remove from the oven and uncover. Return to the oven to
cook off excess skin and fat until crispy, 30 minutes longer.

M A K E - A H E A D T I P : Crispy chicken and rice with
sweet potato and lemon slices (without the rice) can be
marinated and stored in the fridge for up to 24 hours. Add
the seasoned rice and boiling water just before cooking.

H O W T O R E H E A T : Crispy chicken and rice
with sweet potato and lemon slices can be reheated,
uncovered, in a 180°C (350°F) oven for 10 minutes.

142 Y A L L A M A G A Z I N E

MAKES 4-6 SERVINGS

Crispy
chicken with

rice, sweet
potatoes &
lemon slices

MAKES 4-6 SERVINGS

Crispy
sweet
potato
halves
baked on
parchment

I am obsessed with this technique of baking sweet potato halves,
cut side down on parchment paper. After about an hour in the oven,
you will literally peel the sweet potatoes off the parchment paper
and be rewarded with a crispy-skinned, caramelised, golden sticky
potato. No mess, no fuss. Thank you to Oz Telem, author of The
Book of the Cauliflower, for this awesome technique. You can try
it with other root vegetables as well, such as fennel and squash.

INGREDIENTS

• 8 sweet potatoes, scrubbed and dried
• 2 tablespoons light-tasting olive oil
• 8 sprigs of fresh thyme or 1 tablespoon dried thyme
• Kosher salt

INSTRUCTIONS

Preheat the oven to 200°C (400°F). Line 1 or 2 rimmed baking sheets with parchment
paper. Cut the sweet potatoes in half lengthwise. Drizzle the oil onto the prepared
baking sheet(s). Add the thyme and 2 teaspoons salt and use your fingertips to swirl
all together. Rub the potato halves on all sides in the oil mixture and then place the
potato halves cut side down on the parchment paper. Bake in the oven, uncovered,
for 1 hour. Serve.

M A K E - A H E A D T I P : Crispy sweet potato halves
baked on parchment can be baked and left in an “off”
oven for up to 4 hours.
H O W T O R E H E A T : Reheat, uncovered, in a 180°C
(350°F) oven for 10 minutes.

MAKES 6-8 SERVINGS

Roasted
salmon
topped with
squash &
zucchini
crunchies

A side of salmon can always feed a big crowd, and this recipe – RECIPES
a staple of mine – works well for guests of all ages and palates.
Beautiful salmon topped with crunchy spiralised squash and
zucchini ribbons: the colours are gorgeous and the taste is
delicious. You just can’t go wrong. I like my crunchies really
crunchy, and in order to crisp them up without burning them,
once they’ve gotten 75 percent as crispy as I want them to be,
I turn off the oven and leave them in there overnight.

INGREDIENTS FOR THE SALMON
• 450g-1.4kg side of salmon,
FOR THE CRUNCHIES
• 2 cups (230g) spiralised butternut squash skin removed
• 2 cups (230g) spiralised zucchini • Kosher salt and freshly
• 3 tablespoons melted butter
• Kosher salt and freshly ground black pepper ground black pepper
• 1 teaspoon paprika
• Sea salt

INSTRUCTIONS

Preheat the oven to 180°C (350°F). Line 2 rimmed baking sheets with parchment paper. To prepare the crunchies,
in a large bowl, toss together the squash, zucchini, oil, 1 teaspoon salt and 1/2 teaspoon pepper.
Transfer the squash and zucchini to the prepared baking sheets. Make sure you don’t overcrowd the baking
sheets. If you need one more sheet, please use it.
Bake until crisp, 30-40 minutes, tossing the veggies halfway through baking to prevent burning. Remove from the
oven and set aside. If the squash and zucchini aren’t as crispy as you’d like them, reduce the oven temperature to
150°C (300°F) and let them bake longer. Check on them every 10 minutes.
To prepare the salmon, preheat the oven to 200°C (400°F). Line a rimmed baking sheet with parchment paper.
Place the fish on the prepared baking sheet and season with salt and pepper. Rub the paprika into the salmon
flesh. Bake until golden and firm to the touch, about 10-15 minutes per pound. Transfer the fish to a serving dish.
Before serving, scatter the crunchies over the salmon. Sprinkle a little sea salt over the top. The dish may be
served hot or at room temperature.

M A K E - A H E A D T I P : The crunchies can be made H O W T O R E H E A T : Roasted salmon topped
up to 4 days in advance and stored, uncovered, in a with squash and zucchini crunchies can be reheated,
glass Pyrex dish or on baking sheets in a dry place. uncovered, in a 150°C (300°F) oven for 10 minutes.
The salmon can be seasoned and stored in the fridge Or serve at room temperature.
for up to 24 hours before cooking. After cooking, roasted
salmon topped with crunchies can be stored in an airtight
container in the fridge for up to 3 days, but will be best on
the day it is cooked.

Y A L L A M A G A Z I N E 147

RECIPES As my kids get older, I’ve noticed that roasting one chicken for dinner
is simply not enough. So, these days, it’s two chickens and lots of

potatoes for my family. This recipe is simple, easy and the kids love
it. “Hasselback” is a term for potatoes sliced very thin, but with the
bottoms left intact, so the thin slices fan out and can easily be peeled
off, one slice at a time. The potatoes, alongside the beautiful golden

roasted chickens, are best served hot, right out of the oven.

INGREDIENTS • 4 sprigs fresh thyme, thyme leaves plucked off the
stem, or 1 teaspoon dried thyme
FOR THE CHICKEN
• 2 whole butterflied chickens, skin on and bone in, FOR THE HASSELBACK POTATOES
• 6-10 medium to large Yukon Gold potatoes,
trimmed of excess skin and fat
• Kosher salt and freshly ground black pepper scrubbed and dried
• 2 lemons, halved • Light olive oil
• 2 tablespoons extra-virgin olive oil • Kosher salt and freshly ground black pepper
• 2 teaspoons roasted garlic paste or minced

fresh garlic

INSTRUCTIONS

Preheat the oven to 190°C (375°F). Line an extra-large rimmed baking sheet (or 2 regular baking sheets) with
parchment paper. To prepare the chickens, season them with salt and pepper on both sides – be generous!
Squeeze the lemons over the chickens, then drizzle with the extra-virgin olive oil. Rub garlic paste and thyme on
both sides of the chickens. Place the chicken, skin side up, on the prepared baking sheet.
To prepare the Hasselback potatoes, working with one potato at a time, cut thin slits into the top of the potato from
one side to the other, cutting almost but not all the way through, almost like a fan. Drizzle the light olive oil over the
potatoes and season generously with salt and pepper, then use your hands to rub in the seasonings and ensure
that the potatoes are completely coated with oil, salt and pepper. Place the potatoes, uncut side down, around the
chickens on the same baking sheet.
Cover the baking sheet with aluminium foil and bake in the oven for 45 minutes. Uncover and bake until both the
chickens and potatoes are crispy and golden, 30 minutes longer. Serve.

M A K E - A H E A D T I P : The chickens can be marinated
and stored in the fridge for up to 24 hours before cooking.
Cooked chickens with potatoes can be stored
in an airtight container in the fridge for up to 4 days.

H O W T O R E H E A T : The chickens with potatoes
can be reheated, uncovered, in a 180°C (350°F) oven for
10 minutes.

148 Y A L L A M A G A Z I N E

MAKES 6-10 SERVINGS

Simple
roasted
chicken

with
Hasselback

potatoes

MAKES ABOUT 30 BISCOTTI

Capri
biscotti

150 Y A L L A M A G A Z I N E