Adina, though born in America, spent most of her early childhood in Israel. After she relocated with her family to Arizona in 2001, she decided to return home to Israel as an adult. She met her husband here and, together, they settled in Kochav Yaakov. Adina loves to cook and has been enjoying posting pictures of her food on her instagram (@adina.harris.foods). She blends her French/Algerian background with the American and Israeli foods she grew up loving.
Kochav YaakovKochav Yaakov is a religious community in the region of Benyamin, in between Jerusalem and Bet El, about 20 minutes north of Jerusalem. In 2016 it had a population of 7,394 and is home to a diverse group of native Israelis and immigrants. There are synagogues from around the world, to match the diversity of the people, including many Sephardi synagogues, an Ashkenazi synagogue (Eastern-European), North African, and Yemenite.
“I love the realness of the people in Israel. I choose to line in Kochav Yaakov because it’s close to Jerusalem and I love the community feeling of the yeshuv [community] and with all different nationalities living there, it’s a beautiful melting pot of people who love Israel with their whole heart.”
Turkey Stuffed Zucchini Wraps
By Adina Harris
*If you want to be adventurous, you can use this recipe to create individual moussaka wraps by substitute the ground turkey with ground meat and the zucchini with eggplant.
1. Preheat oven to 180C/350F
2. Wash the zucchini and use a peeler to peel zucchini in the same place repeatedly to get strips. The longer the zucchini the easier it will be to make the wrap.
3. Take the mushrooms and onions, saute over olive oil with salt and pepper until cooked/soft. Set aside.
4. Heat 2 tbs. of olive oil in a large skillet over medium-high heat then add in ground turkey.
5. Flavor with salt, pepper, garlic powder, thyme, oregano and paprika to taste.
6. Mix everything together and, using a wooden spoon or spatula, break the meat into small pieces and cook until lightly browned.
7. Place two zucchini strips vertically, and two horizontally so that they are perpendicular. It should look like a plus sign. Spoon in some turkey and some of the mushroom mixture.
8. Fold the bottom/top of the zucchini strips over the filling, then the left/right strips, to create the wrap.
9. In a pan, cover the bottom with tomato sauce, then place the zucchini wraps inside. Drench the remaining tomato sauce over the wraps and put in the oven for 30 min. Enjoy!
"A Taste of the Heartland"
To get the stories and recipes of Israel’s pioneers 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 wife of Lev Haolam’s founder Nati Rom.