This week’s parsha begins with the ritual of the bikkurim – the offering of the first fruits brought by the Children of Israel to the Kohen in the Holy Temple in Jerusalem. Echoing the now familiar verses from the Hagaddah, the individual bringing the offering recounts a brief recitation of the history of the Jewish people, from the time an Aramean sought to destroy “my father” to our sojourn in Egypt and our miraculous emergence from slavery to a land flowing with milk and honey. The offering of the first fruits is thus a connection to a long distant history, complete with its trials and tribulations, and ultimately redemption in our homeland. As we approach the New Year, with its promise of sweetness, we highlight some of our favorite first fruits of the fall season in and out of Israel, FIGS.
Make these balsamic figs and vinegar and use them to dress up a gorgeous salad. The vinegar will last for months and will liven up all your salads.
Continue withe our fig theme with these kabobs, quick to prep and make inside or out, drizzled with some tahini and you will not believe how good these are.
We left figs out of this one, we do have some limits. This Israeli rice is so flavorful and filled with lentils and chickpeas for a filling side that can double as a vegetarians entree.
Serve these fresh lemony Israeli style green beans to brighten the plate.
One last use for that big batch of figs you're going to buy, dessert. Don't worry it's much easier than it looks, click to the recipe and you will see.
Not a fig fan? It's okay to sub dates or prunes or even beets in most of the recipes or comment below with any changes you make.
For more menus for Ki Tavo click here.