Celebrated exactly seven weeks after Passover, the feast of Shavuoth is traditionally taken to mark the time when Moses received the law on Mount Sinai. In ancient Israel, the holiday also marked the harvest of the first fruits. Because every male Israelite was expected to make a pilgrimage to Jerusalem (equality for women in those days, alas, was not an issue) to bring a sampling of the fruits to the Temple, this is also considered a pilgrim festival.

No one questions the importance of Shavuoth in Jewish life. What no one seems to know, however, is why it has become traditional to dine on dairy products during this holiday. Some say that such dishes remind us that the Torah is as sweet and nourishing as milk and honey. Others claim that the tradition honors those Israelites who gave up meat dishes as a sacrifice just before Moses ascended the mountain to receive the Torah. Some students of the Cabbalah say that dairy products have a special purity, one that reminds us that if we are faithful to the Torah we will eventually attain paradise. The not-so-devout among us celebrate with dairy products simply because they are delicious.

Only the most devout Israelis make the annual pilgrimage to Jerusalem, but there is practically no home that will not feature dairy dishes to celebrate the holiday. The following recipes, all for traditionally Mediterranean dishes, are especially popular during the holiday which this year falls on May 17.

Fried Cheese Balls

2 eggs, separated
1/2 cup each milk and flour
225 gr. Emmenthal or similar cheese, grated
1 Tbsp. Parmesan cheese, grated
2 tsp. onion, grated
dash of nutmeg
salt and pepper to taste
oil for deep frying

In a mixing bowl beat the egg yolks until frothy and then add the milk, mixing well. Gradually add the flour and beat until smooth. Beat the egg whites until stiff and then fold the milk mixture into the egg whites. Add the remaining ingredients and stir gently but well.

Drop the mixture by teaspoonfuls into hot deep oil and fry, turning, until just golden-brown. Drain and serve immediately. (Serves 4 - 6).

Cheese Burrekas ?


For the pastry:?
225 gr. phylo leaves (strudel-leaf pastry)
3/4 cup butter, melted
1 egg yolk, beaten with 1 Tbs. water
1/2 cup sesame seeds

For the filling:
1/2 cup very lightly salted goat's or farmer's cheese
85 gr. cream cheese
2 eggs, beaten lightly
1/2 tsp. black pepper
1 cup finely grated Emmenthal or similar cheese

Remove the phylo leaves from the refrigerator and let stand at room temperature 1 - 2 hours.

Make the filling by mashing the goat's cheese until it crumbles. Add to this the cream cheese, eggs and pepper. Blend well and then add the Emmenthal cheese, mixing well.

Cut each phylo leaf into a strip 6 x 12" (15 x 30 cm). With a pastry brush coat each leaf with butter. Fold the leaves in half lengthwise yielding strips 3 x 12" (7« x 30 cm.). Again brush with butter and place 1 Tbsp. of the filling mixture at the bottom of each leaf. Fold over to form a triangle and continue folding, buttering each fold, until the strip is used up. Repeat with each of the strips.

Place the completed triangles on a well greased cookie tin. Brush the tops of each triangle with butter and then with the egg yolk. Sprinkle over with the sesame seeds and bake in a medium oven until golden brown and flaky (20 - 30 minutes). Serve warm. (Yields 16 - 20 burrekas).


Fried Cheese

1/4 cup olive oil
2 cloves garlic, sliced
125 gr. kasseri or halumi cheese or another hard, salty goat's cheese
lemon wedges for garnish

Heat the oil in a heavy skillet and in this saute the garlic until it is lightly browned. Remove the garlic with a slotted spoon and discard.

Cut the cheese into squares about 2" (5 cm.) on each side and about 1/2" (1 cm.) thick. Place the slices in the hot oil and cook, turning once, until the exterior of the cheese is almost but not fully melted. Remove with a slotted spoon and serve hot with the lemon wedges. (Serves 4).


Cheese Fritters

4 cups farmers, cottage or pot cheese
3/4 cup flour, sifted
4 egg yolks
2 Tbsp. sugar
1/4 tsp. salt
butter for frying
sour cream for serving, well chilled

Place the cheese in toweling or cheesecloth and carefully squeeze as much moisture from it as possible. Rub the dry cheese througha sieve. In a mixing bowl combine the cheese, flour, egg yolks, sugar and salt. Knead together well and roll into 3" (7 1/2 cm.) thick tubes. Refrigerate for about 1 hour and then slice the rolls into 1" (2 1/2 cm) slices.

In a skillet melt just enough butter to fry the slices and fry until golden brown on both sides. Serve hot with the sour cream. (Serves 4 - 6).


Cheese Pudding

1/2 kilo each Ricotta and cream cheese, both softened, at room temperature
1 tsp. vanilla etract
2 cups Zweibak or other rusks, crushed into fine crumbs
2 cups sweet cream
1 cup each sugar and toasted almonds
6 eggs
3 Tbsp. flour
1/2 tsp. baking powder

After the cheeses have come to room temperature combine them and force through a strainer. Combine the eggs with the vanilla and beat them into the cheese mixture until frothy. Add the sweet cream, sugar, almonds, eggs, flour and baking powder and mix until the mixture is smooth.

In a buttered casserole spread half the Zweibak crumbs on the bottom. Over the crumbs pour the cheese mixture, spreading evenly. Bake in a low oven for 1 hour without opening the oven during the cooking. At the end of the hour turn off the heat and let the pudding cool in the oven. Serve warm or cold. (Serves 12).

© Daniel Rogov