Day 2 Golan Jeep Tour, Artist Tour, Evening celebration & Speaker

Shalom CAARI Friends,

Beautiful day here in the Galilee.  Today we drove up to the Golan to experience in the northern Golan with Mideast expert, Ilan Shulman.  Yes, we are bundled up as the temperatures were in the 50's.

Following the jeep tour artist, Joop de-Jong, spoke to us about his sculptures and workshop  located on Kibbutz Merom Golan.  Just amazing!  

We share a special birthday celebration with Mark Smith followed by Eli Kedem speaking about the Kibbutz Movement and a little music!  Quite a day! 

Off to the Gaililee Day 1 - Intelligence Center & Olive Oile Workshop

We have left Tel Aviv and off for a 5 days in the Galilee.  The 2 week CAARI participants have ended the program and we are joined by new participants from the USA and Canada. 

Our first stop is about a 30 minute ride to Herzliya where the  Israel Intelligence Heritage and Commemoration Center is located.  Many of us have never heard of the place, we now know it is one of  CAARI's visit toone of Israel's   "hidden gems".  And, it was!   The Center  is comparable to the Pentagon in the USA. 

Nina welcomed us and gave us an overview of the research and agencies that operate at the Center, as well as the Memorial dedicated to fallen members of the Intelligence community.  Next we were introduced to Yossi Kupperwasser who spoke to us about the newly proposed US peace plan. 

Brig.-Gen. Yossi Kuperwasser is an Israeli intelligence and security expert. Formerly, Kuperwasser served as the head of the research division in the Israel Defence Force Military Intelligence division and Director General of the Israel Ministry of Strategic Affairs

Next stop lunch followed by an Olive Oil workshop. (More later) 

CAARI COOKS! January 23, 2020

CAARI COOKS! 

 

Oh, yes we do!  Late in the afternoon,  after our community service work and lunch, we drove to South Tel Aviv to the Dan Gourmet Culinary  School.  This is the place where the Dan Chain hotels, like the King David, Dan Panarama, train their chefs.  For several years, CAARI has been enjoying culinary classes at this wonderful facility with the best chefs!

Chef Arik was our instructor with 2 other assistants.  The kitchen had one large station for all of us to work.  This year we prepared ‘Food from the Galilee’: .  

CAARI Menu   Arab flat break with nigella & za’atar baked in a stone tabun
Fatush Salad (selection of fresh vegetables & pita courtons)

Tubule salad with herbs

Grilled eggplant on open fire with tahini & date honey

Mesahan chicken, onion & sumac
Siena of lamb with tahini & red tomatoes
Local kebab & grilled eggplant
Open fire vegetables
Sahlab – hot creamy dessert with rose water, nuts & coconut milk

Served with a local red and white wine 

                                          

Arik first explained the recipes, and gave us a few tips cooking including specific spices that we would be using, like sumac, nigella, za’atar, bulgar and other ingrediients.  

We chopped, cut, sliced, grilled, stirred and came out with an amazing dinner for us to enjoy. YUM!  What could be better than an authentic meal?

Colorful, healthy and tasty!

Another great day!  CAARI does cook!