Lag B’Omar is a festive Jewish holiday which falls between Passover and Shavuot. It also commemorates the life of 2nd-century sage Rabbi Shimon bar Yochai. Jewish people around the world celebrate with outdoor activities and delightful picnic meals. It is also traditional to sing and dance joyously with family and friends around a bonfire. Consider some of these yummy dishes for a Lag B’Omar picnic.
Roasted meat and veggies on a stick are an ideal meal to fix over a fire. The succulent chunks of chicken are sealed overnight in a tangy marinade of lime juice, olive oil, and flavorful spices. The meat is roasted to perfection on skewers, then paired with fresh vegetables, like whole cherry tomatoes, onion quarters, and sliced bell peppers.
What would a picnic be without potato salad? This version combines tender red potatoes, peas, shredded carrots, diced boiled eggs, and Israeli-style pickles in a creamy spiced mayo dressing. A little dash of pickle juice gives the dressing the right zing. Sprinkle a bit of sweet paprika on top for color.
If you are a salsa aficionado, wait until you dip your chips or crackers in this! Along with the usual tomatoes, this salsa includes diced eggplant, green olives, onions, and briny capers. All these ingredients are coated in a spicy vinaigrette. Make it ahead of time to give the veggies and spices time to marinate to perfection. Serve with crisp matzo crackers or pita chips.
Halvah is a dense confection that is often made with tahini, like this Jewish-inspired version. The recipe starts by melting sugar in a pan, and then mixing it with vanilla, sesame tahini, and a pinch of salt. Then, melted chocolate is swirled into the mix to create a soft, marbleized block of candy. If you like, add some fresh pistachios to give your halvah a little extra crunch.
About Chef Robert
My food philosophy is simple; food should be a feast of all five senses. Meals should be based on simple, tasty and smart recipes that are easy to follow. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor. By cooking at home, we can all eat healthier and save money.