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Sixth & I

Modern Israeli Cooking: Yom Ha’atzmaut Edition

with Vered Guttman

Apr 25, 2018 • 6:30 pm ET
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In the second of a three-part Jewish cooking series, our own chef and food writer Vered Guttman demonstrates how to make a modern Israeli celebratory meal in commemoration of Israel’s 70th Independence Day. The class includes a demonstration plus a full three-course meal.


  • Green tahini
  • Roasted eggplant in tahini
  • Radish and watercress salad
  • Raw zucchini and herb salad
  • Roasted whole cauliflower with dukkah (an Egyptian spice mix)
  • Ceviche tabbouleh  (tilapia, tomato, herb, and bulgar salad)

Main Course:

  • Roasted chicken in pomegranate and date molasses
  • Okra in tomato and mint
  • Mejadra (lentil and bulgar dish with caramelized onion)


  • Israeli sundae (vanilla ice cream, tahini, date honey, and halva)

This event is supported by a grant from The Jewish Food Experience, a program of The Jewish Federation of Greater Washington.