This week the school is preparing for Yom Ha’atzmaut celebrations, and in Kitchen classes we are making Israeli food to celebrate. We started with hummus and pita chips. The pita chips are a winner even with the fussiest of students. We also made a felafel salad using the components that you would normally find in a felafel pita in Israel – tomatoes, cucumbers, lettuce, cabbage, pickles and a tahini dressing. We made an Israeli salad where the children had a great opportunity to practice their cutting a dicing skills, and to work out how the various vegetables needs to be cut to yield small cubes as an end result. Also on the menu was Israeli couscous, turned into a salad with the addition of dates, bok choy and toasted sesame seeds for crunch, and our final dish was bourekas filled with three different cheese and some beautiful silverbeet from the garden.


Hummus & Pita Crisps

Pita Crisps


1 packet of pita flat bread

olive oil spray

1 teaspoon of cumin

Maldon salt



Preheat oven to 180C.

Line a few trays with baking paper.

Cut pita into half and then into pizza slice shapes.

Spray with olive oil. Sprinkle with salt and a tiny bit of cumin.

Bake for about 7 minutes or until golden.


Allow to cool and serve with yummy dips (or another time broken up into a salad).




2 cans chickpeas, rinsed and drained

1 cup of tahini paste

juice of 1 lemon

1 garlic clove

2 teaspoons Maldon salt

1 cup of very cold water


to serve

olive oil

small handful of parsley (finely chopped)

a teaspoon of paprika



Place everything but the cold water in a food processor and blend until smooth. With the motor still on, slowly add the water through the chute until you get the hummus to the desired consistency (you may not need all the water). Taste for seasoning and adjust if necessary.

To serve, remove the blade from the food processor. Use a spatula to spoon the hummus into 3 bowls. Drizzle with olive oil and sprinkle over paprika and parsley.



Felafel Salad with Tahini Dressing


1 cos lettuce, roughly chopped

4 pickled cucumbers, cut into strips

1 punnet cherry tomatoes, quartered

1 cucumber, peeled & diced

1 red capsicum, cut into strips

¼ red cabbage, shredded

25 felafel balls, halved

handful of crunchy noodles to garnish



¼ cup tahini paste

1/3 cup olive oil

¼ cup white wine vinegar

1 tbspn sweet chilli sauce

salt & pepper to taste



Place all salad ingredients in a large mixing bowl.

Whisk dressing ingredients together then drizzle over the salad.

Toss well and serve.


Couscous Salad with Bok Choy, Dates & Sunflower Seeds


3 cups Israeli couscous

4 cups water

2 stock cubes

5 bok choy, finely shredded

4 spring onions

8 dates, stone removed and chopped

1 cup sunflower seeds, toasted with 1 teaspoon of oil



3 tablespoons olive oil

3 tablespoons apple cider vinegar

3 tablespoons whole egg mayonnaise

3 teaspoons maple syrup

1 teaspoon soy sauce

½ teaspoon Dijon mustard

salt & pepper to taste



Toast the sunflower seeds with the oil in a non stick pan.

Place the couscous in a pot with the water and stock. Bring to the boil, then cover with a lid and simmer until all the water has been absorbed.

Mix the couscous with the other salad ingredients, except for the sunflower seeds.

Place all dressing ingredients in a bowl and whisk. Pour over salad and toss to combine.

Arrange on serving dishes and top with sunflower seeds.




Bourekas with Cheese & Spinach


300g feta cheese, finely crumbled

100g parmesan, grated

1½ cups cheddar cheese, grated

small bunch of spinach or sliverbeet (8 stalks), finely chopped

1 egg

Puff pastry

Egg to brush over the tops.

Sesame seeds to garnish.



Preheat oven to 200C.

In a large bowl mix all the filling ingredients together (feta, parmesan, cheddar, egg and silverbeet).

Cut the defrosted puff pastry into 9 squares (3 x 3). (I have already cut some for you).

Place a dollop of the filling mixture in the centre of each square. Wet the edges of the pastry by dipping your finger in water and rubbing it along the edges. Seal to make a triangle.

Brush with egg and sprinkle with sesame seeds.

Bake for 15 minutes or until golden.



Israeli Salad


6 – 8 tomatoes, diced

4 cucumbers, diced

2 peppers, diced

1 spring onion, finely chopped

a handful of parsley, finely chopped

½ teaspoon cinnamon

1 teaspoon sumac

¼ cup olive oil

juice of 1 lemon

1 teaspoon Maldon salt flakes



Combine all the vegetables in a bowl and mix.

Sprinkle over the cinnamon and sumac and mix again.

Drizzle over the oil (first) then the lemon juice and salt and mix again.