Keren-Or Even-Danan

Keren-Or and her husband, Raphael, moved to Judea and Samaria in 1995. In 2000 they founded Havat Massuot Yitzchak where they live to this day.

 

 

Havat Massuot - New & Old

The farm is situated next to the community of Bat Ayin, between Hevron and Jerusalem. Massuot Yitzhak was the name of a kibbutz in Gush Etzion that fell in the War of Independence, and in 2000 the Even-Danan family established the Massuot Farm- “Havat Massuot”- that attracts groups coming to study the history of Gush Etzion.

“I have chosen recipes from my mother’s home and from my mother-in-law’s home– an amazing Israeli combination of an Ashkenazi kibbutznik and a Moroccan woman. I have completely altered both these recipes of course, and today they bear no resemblance at all to their originals – but therein lies our strength; to take the best from everything whilst adding to it our energy, our taste, and our family’s love.”

Fried Cauliflower

By Keren-Or Even-Danan

Ingredients:

1 Large (or 2 medium) sized Cauliflowers
250 gm. 5% white cheese
1 cup grated mozzarella cheese
2 1/2 cups of 70% whole wheat flour
1 t baharat (or any spice of your liking)
Oil for frying
Salt

 

Preparation:

1. Scald the cauliflower in boiling water with 1 t. of salt
2. Mix the cheeses and flour in a mixer. Add salt and spices (recommended: baharat) to your liking.
3. Prepare a pot with oil for deep frying and dip the cauliflower into the mixture then fry on a medium flame until golden.

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"A Taste of the Heartland"

To learn more about Michal Tawil and get ALL of her wonderful recipes and MORE contact us to purchase the Lev Haolam Cookbook, “A Taste of the Heartland,” written by Yonat Rom, both a pioneer of Judea and Samaria and the wonderful wife of Lev Haolam’s founder Nati Rom.