From the Heart of MJBI

Articles & Blog

September 27, 2013

Yiddish Mama’s Kitchen: Schnitzel

Schnitzel (meaning “cutlet” in German) is popular any time of the year in Israel, but especially good on a Jewish holiday like Sukkot. It is a deep-fried and breaded chicken breast. It can be eaten hot or cold, so it is perfect for eating outside under the Sukkah.

Posted in Jewish Holidays | By Mike Nicholson Read more ›
September 23, 2013

Yiddish Mama’s Kitchen: Yom Kippur Break-Fast Menu

The holiest day on the Jewish calendar, Yom Kippur or Day of Atonement, is commemorated eight-days after Rosh HaShanah or the New Year. Fasting food and drink and not working from sundown to sundown is customary for observers. Below is a break-fast menu that is traditional for North American Jews for concluding this somber feast with a joyous and easy menu. No baking necessary, this meal is a breeze to have in the fridge and pull out and assemble. It is light and easy on the stomach after fasting.

Posted in Jewish Holidays | By Bonnie Saul Wilks, MJBI Staff Writer Read more ›
September 2, 2013

The Salsa Lady

After attending her very first MJBI banquet with husband, Carl, many years ago, Delma Hansen says she was changed. “I felt like I had stepped into a whole new realm…

Posted in Featured Articles | By Tara Kieschnick Read more ›

An Historic Precedence

AN HISTORIC PRECEDENCE An Historic Precedence: Jewish Studies at The King’s University Yields First Doctors of Ministry in Messianic Jewish Leadership The MJBI has the great pleasure to oversee and…

Posted in Featured Articles | By Raymond L. Gannon, Ph.D Read more ›

SMT: “Acts 29” History Makers

SMT: “ACTS 29” HISTORY MAKERS Just as the Father used men of old to pen the Bible, He is still using men to proclaim and spread His word today. Jesus…

Posted in Featured Articles | By Frank Lugenheim Read more ›
August 30, 2013

Ethiopia: Days of Honor

Field Report by Dr. Wayne Wilks, MJBI President This past July the MJBI celebrated two historic graduations among the Jews of Ethiopia. The first was in Woliso among the Gafat…

Posted in Featured Articles | By Wayne Wilks, Jr., Ph.D. Read more ›
May 18, 2013

Yiddish Mama’s Kitchen: “Tamarim” Truffles for Passover

If you have ever traveled to Israel, you will remember the myriad of date palm trees dotted across the arid landscape. The sweet, soft, and fresh dates these trees produce are nothing like the dried ones that you can find in a grocery store in the states. They are amazingly plump, rich, and delicious.

Posted in Jewish Holidays | By By Bonnie Saul Wilks, MJBI Staff Writer Read more ›
February 15, 2013

Yiddish Mama’s Kitchen: Quinoa and Butternut Citrus Salad

Queen Esther is said to have eaten a vegetarian diet while living in the king’s palace. In her honor, many people serve a meatless meal for their Purim feast. Tradition…

Posted in Jewish Holidays | By Bonnie Saul Wilks, MJBI Staff Writer Read more ›
February 10, 2013

Yiddish Mama’s Kitchen: Mishloach Manot

One beautiful tradition surrounding the holiday of Purim is Mishloach Manot, which means in Hebrew “sending portions.” The distribution of food baskets during this joyous holiday began in Jewish culture…

Posted in Jewish Holidays | By Bonnie Saul Wilks, MJBI Staff Writer Read more ›
January 3, 2013

Yiddish Mama’s Kitchen: Easy Purim Kreplach Recipe

Kreplach is the Yiddish word for dumpling, and they are the ultimate Jewish comfort food! Small triangles of pasta dough filled with ground beef, chicken, or mashed potatoes, Kreplach is a Jewish holiday favorite and a great addition to your Purim menu. Boiled and served in soup or fried as a side dish, they are always a crowd pleaser. Traditionally served on Purim, but they are also used for the pre-Yom Kippur meal or during Sukkot.

Posted in Jewish Holidays | By Mike Nicholson Read more ›

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