As discussed earlier on these pages, Shavuoth can be categorized as a "fun holiday". Taking place precisely seven weeks after Passover and celebrating the giving of the 10 Commandments on Mount Sinai (thus, the holiday is known and celebrated by Christians the world over as The Feast of the Tabernacles, the holiday also celebrates the traditional period of the first harvests in ancient Israel. For reasons more to do with the tradition of Jews in Europe than those in Israel, the holiday is celebrated by feasting on dairy based dishes. Following are three recipes for first courses dishes, each by one or another well known Israeli chef, each based on the ingredients of the Mediterranean, and each of which will provide delightful dining on the holiday.

Eggplant and Vegetable Tarte with Bulgarian Cheese
Consulting Chef Leon Alkelai

2 or 3 long, thin eggplants without seeds
1/2 cup high quality olive oil
1 carrot, grated
2 red sweet peppers, sliced into rings
5 medium onions, cut into cubes
100 gr. Bugarian cheese or feta cheese
olive oil for frying
salt and freshly ground black pepper
4 tomatoes, cut in 1 cm. thick slices
Coarse salt as required

Slice the eggplants lengthwise to slices about 1 cm. thick. On these sprinkle coarse salt and let stand for 20 minutes. Rinse the slices and dry on paper toweling.

In a heavy skillet heat the olive oil and in this fry the eggplant until browned on both sides. Remove to absorbent paper.

Place the carrots, onion and sweet peppers in a heavy bottomed pot with about 2 cm. of salted water. Steam until the vegetables are al dente (that is to say, soft enough to eat but not mushy). Remove the vegetables with a slotted spoon and let cool.

Crumble the Bulgarian cheese or feta cheese over the vegetables and mix well. Place the vegetable and cheese mixture in an even layer in a moderate sized baking pan and on these place the fried eggplant slices. Over all, place a layer of tomatoes and bake in an oven that has been preheated to between 170 - 180 degrees Celsius until the tomatoes are lightly singed (20 - 30 minutes). Cut into squares with a sharp knife and serve hot, ideally accompanied by a green salad with a light vinaigrette dressing. (Serves 4 - 6 as a first course or side dish).

Tarte of Mushrooms and Goats' Cheese
Chef Omri Shahar of Odeon Restaurant

20 gr. pastry dough
1 onion
1 Tbsp. walnuts
1 tsp. sweet cream
20 gr. hard goat's cheese
1 tsp. olive oil
arugula (roquette) leaves for serving

For the mushrooms:
30 gr. champignon mushrooms, trimmed and chopped finely
1 - 2 shallots, peeled and chopped very finely
about 2 Tbsp. butter

For the sauce:
1 pear, peeled and cut in small cubes
the juice of 1 lemon
1 tsp. honey

Roll out the pastry dough thinly, brush with the olive oil, cover lightly with aluminum foil and bake for 5 - 6 minutes in an oven that has been preheated to 180 degrees Celsius.

Prepare the mushrooms by melting the butter in a skillet and in this sauteeing the shallots until they just begin to brown. Add the mushrooms and continue to saute, stirring constantly over a high flame, just until the mushrooms take on color.

In a small pot steam the onion in a small amount of boiling water until completely cooked. Add the walnuts and sweet cream and continue cooking until the mixture is dry. By hand or in a food processor, grind the mixture to a mash. Spread the onion mash on the baked dough. Over this spreaed the mushrooms and on this this crumble the goat's cheese. Set aside to keep warm.

To make the sauce peel the pear and cut the flesh into small cubes. Transfer to a small pot, immediately sprinkle over the lemon juice and add the honey. Bring just to the point of boiling and remove from the heat.

Just before serving place the tart in a very low oven just to warm. When warmed through, place a small salad of arugula on top and pour the sauce around. (Serves 1).

Cheese Filled Raviolis with Tomato Sauce
Consulting Chef Mena Shtrum

For the ravioli dough:
500 gr. duram wheat flour (hard flour)
2 Tbsp. olive oil
1 heaping tsp. salt
1 egg
about 150 ml cold water

For the cheese filling:
100 gr. mozzarella cheese, grated
200 gr. fresh ricotta cheese, grated
20 gr. Parmesan, grated
20 gr. Pecorino cheese or kahkeval cheese, grated
3 egg yolks
1/2 cup fresh basil leaves, chopped
grated Parmesan cheese for serving (optional)

For the tomato sauce:
1 large tomato, peeled and cut into cubes
1 cup of tinned Italian tomatoes, crushed
1 clove garlic
olive oil
chopped basil

Prepare the ravioli dough: Mix all the ingredients until a ball forms and then knead this dough for at least 15 minutes until a strong, flexible dough develops. Wrap the dough in a damp towel and refrigerate for at least one hour.

Prepare the cheese filling by combining all of the ingredients in a mixing bowl and kneading well by hand until the mixture is uniform throughout.

Prepare the tomato sauce: In a skillet heat the olive oil and in this saute the garlic lightly. Before the garlic browns, add the cubed tomatoes and cook on a low heat for 2 minutes. Increase the heat, add the crushed tomatoes and cook for an additional 2 minutes. Add basil and salt to taste.

Roll out the dough, ideally with a pasta machine and cut into squares about 4 cm. square. Place the cheese filling into a pastry bag fitted with a round nozzle and pipe out the filling onto the center of half of the pasta squares. Cover these with the remaining pasta squares and pinch the edges firmly closed with the tines of a fork.

In a large pot bring a generous amount of lightly salted water to the boil and using a slotted spoon drop the raviolis into the water. After a boil has been attained again and the raviolis float to the surface, cook for another 1 - 2 minutes. Remove the raviolis with the slotted spoon, distribute them on 5 or 10 serving dishes, spoon over the sauce and serve at once. If desired, serve with grated Parmesan cheese. (Serves 5 - 10).

© Daniel Rogov