Even though the holiday of Lag Ba'Omer will be celebrated with gusto by nearly all Jews residing in Israel on Tuesday the 23rd of May 2000, most of the Jews in the rest of the world do not know that this day is even a holiday. Even more oddly, not even most Israelis realize that Lag Ba'Omer is a holiday that celebrates two different people and two distinctly different sets of events.

The first person honored on the holiday is Rabbi Simeon bar Yochai, a 2nd century Talmudic sage. According to many scholars, Rabbi Simeon, was the author of the Zohar, the central mystical work of the Kabbalah. He is said to have died on Lag Ba'Omer (the 18th day of the Hebrew month of Iyar) in the Galilee town of Meron. In tribute to him, every year up to 75,000 Hasidic and other orthodox Jews journey to Meron, there to take part in a joyous celebration. At the tomb of the Rabbi they give their young sons their first haircuts and then dance and sing with great exuberance around bonfires through the night.

The holiday also commemorates the end of a plague that killed many of the students of another equally revered Rabbi, Akiba. Rabbi Akiba supported Bar Kochba in his attempt to throw off the yoke of the occupying Roman Empire. He and his students participated actively and with great bravery in the revolt, and even now his name is associated with freedom from tyranny. According to one tale, in times of danger Akiba's students would pass warning messages from village to village by lighting bonfires on mountain tops. The bonfires have become part of tradition and, on the eve of the holiday, children and adults in every Jewish community throughout the land celebrate by building bonfires. From Jaffa to Meron, and from Petah Tikva to Dimona, the air is pleasantly heavy with the scent of burning wood and the sounds of singing people.

The festival also marks the opening of the picnic season in Israel. The following recipes will provide an outdoor feast for 10 - 12. This simple but celebratory meal is appropriate for Lag Ba'Omer or any other day that strikes the fancy.

Minted Salad

9 cups parsley, chopped
6 large tomatoes, chopped
3 cups burghul (cracked wheat)
20 spring onions, chopped
1 1/2 cups olive oil
juice of 8 lemons (or more to taste)
6 Tbsp.. fresh mint leaves, chopped
salt to taste
3 tomatoes, cut in thin wedges

Soak the burghul in warm water for l hour. Drain and squeeze out as much of the water as possible and then combine with the parsley, chopped tomatoes, lemon juice, olive oil and salt to taste. Chill well and serve garnished with the tomato wedges.

Chicken and Artichoke Salad

1 cup celery, cut into julienne strips
1 cup cooked artichoke hearts, cut in thin strips
1/2 cup vinaigrette sauce (ideally home-made)
2 cups cooked chicken breasts, cut in thin julienne strips
2 cups elbow macaroni, cooked
1 1/2 cups mayonnaise
1/4 cup chili sauce
4 hard boiled eggs, whites and yolks chopped separately
1 cup pastrami, chopped
1 cup black olives, chopped finely

In a mixing bowl combine the celery and artichoke hearts and over this pour the vinaigrette sauce. Let stand, covered, to marinate for 45 minutes. With a slotted spoon remove the celery and artichoke hearts and discard the marinade. Combine thecelery, artichokes, chicken and macaroni.

In a separate mixing bowl combine the mayonnaise and chili sauce and into this toss the chicken mixture.

Transfer to a serving bowl and smooth over the top. In the center of the bowl place the egg yolks. Around these make a circle of the pastrami, the egg whites and olives. Chill well but let come to room temperature before serving. Toss immediately before serving.

Spiced Grilled Chicken
An Algerian Recipe

2 small chickens, quartered
salt and pepper to taste
1/2 cup lemon juice
6 Tbsp. olive oil
8 - 10 cloves garlic, minced
2 Tbsp. parsley, chopped

Season the chicken parts with salt and pepper. Place the lemon juice, olive oil garlic and parsley in a bowl and in this mixture roll the chicken quarters, coating well. Let marinate 2 hours, turning 3 - 4 times.

Drain the chicken and reserve the marinade. Transfer the chicken parts, skin side down, to a rack and place over hot charcoals about 15 cm. from the heat and grill for 10 minutes, basting occasionally with the marinade. Turn the pieces and grill 10 minutes longer, basting once or twice. Turn the pieces once again and brush well with the marinade until the side facing the heat is nicely browned. Turn one last time, brush again and let the second side brown. Serve hot.

Green Salad with Mushrooms and Walnuts
A Recipe from De Lilou Restaurant in Nice

3 Tbsp. each walnut oil and corn oil
2 Tbsp. white wine vinegar
salt and pepper to taste
250 gr. small mushrooms, cleaned, with stems trimmed and sliced thinly
2 small heads lettuce, washed and dried
about 1 cup Roquefort or other blue cheese, crumbled
1 cup walnuts, chopped coarsely
1/2 cup chives or green parts of spring onions, chopped

In a jar combine the walnut oil, vinegar and salt and pepper to taste. Cover and shake well. Pour the dressing over the mushrooms, toss well and let stand to marinate for 1 hour.

Just before serving the salad, tear the lettuce into bite-sized pieces and place in a salad bowl. Sprinkle with the crumbled cheese and walnuts. Pour the mushrooms and dressing over the salad, sprinkle with the chives and toss well. Serve immediately.

Minted Pea Salad
A recipe from Le Bourgogne in Chalon-Sur-Saone

5 cups peas, fresh or frozen
3/4 cup mayonnaise
3/4 cup sour cream
1 1/2 Tbsp. Dijon mustard
3/4 cup mint, chopped
3 Tbsp. chives or green parts of spring onions, chopped
lettuce leaves for serving
small tomatoes, quartered, for garnish

In a saucepan with lightly salted boiling water, cook the peas, uncovered, until barely tender. Drain and immediately, run under cold water and drain again.

Combine the mayonnaise, sour cream and mustard and pour this mixture over the peas. Add the mint and chives and toss gently, coating the peas with the dressing. Serve on lettuce leaves and garnish with the tomatoes.

Spinach Salad with Honey and Oranges
A recipe from The Hotel de Paris in Moulins

1/2 kilo fresh spinach, well washed and with stems discarded
2 Tbsp. lemon juice
1/2 large celery root, peeled and cut into matchsticks
1/2 small head red cabbage, shredded finely
3 oranges, divided into sections
1 grapefruit, divided into sections
4 spring onions, sliced
1 avocado, peeled, seeded and sliced
3 Tbsp. honey
1/4 cup orange or grapefruit juice
1/2 tsp. paprika salt and pepper to taste
6 Tbsp. oil
2 Tbsp. parsley, chopped very finely

Wash the spinach again and then pat dry between paper toweling.

To a saucepan with lightly salted boiling water add the lemon juice and then plunge in the celery root and let cook for 4 - 5 minutes. Drain and rinse under cold water.

In a salad bowl combine the spinach, cabbage and celery root. Add the orange and grapefruit sections and the spring onions. Add the avocado slices just before serving.

Combine the remaining ingredients in a jar. Close, mix well, taste and correct the seasoning if necessary. Toss the salad with the dressing and serve on chilled plates

Arak Cookies

2 1/2 cups butter
1 cup confectioners' sugar
4 egg yolks
6 Tbsp. arak (or ouzo or Pastis)
5 cups flour
1/2 tsp. baking powder
1 cup blanched almonds, ground finely

Let the butter soften at room temperature and then cream well with the sugar and egg yolk. Add the arak and cream well once again.

Into this mixture sift the flour and baking powder Knead into a firm dough. Add the nuts and knead again. Form dough into 7 cm. crescents and place these on an ungreased cookie tin. Bake in a medium oven for 20 - 25 minutes. Sprinkle the cookies with confectioners' sugar while still hot. May be served hot or cool.

© Daniel Rogov