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Keren 🇮🇱

@AbitbolKer85444,607 subscribers

Fighting antisemitism, misinformation, and propaganda online. Truth matters. Facts matter. Jewish lives matter. 🇮🇱🇨🇦🇫🇷.

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😳 😱 omg 🙃🤣🤣🤣🤣

😳 😱 omg 🙃🤣🤣🤣🤣

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I’m crying laughing 😂😂😂😂😂🤣 Imagine holding a Palestinian flag on your phone, trying to look all serious at a protest… and then the Israeli Eurovision song starts and suddenly you’re nodding your head and dancing to the beat 💀😂🤣🤣 At that point, either the music is too good… or somebody definitely forgot they were supposed to be protesting 😭 #Eurovision2026 #Eurovisión #Israel

I’m crying laughing 😂😂😂😂😂🤣 Imagine holding a Palestinian flag on your phone, trying to look all serious at a protest… and then the Israeli Eurovision song starts and suddenly you’re nodding your head and dancing to the beat 💀😂🤣🤣 At that point, either the music is too good… or somebody definitely forgot they were supposed to be protesting 😭 #Eurovision2026 #Eurovisión #Israel

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AbitbolKer8544's profile picture

Jews don't cook on Shabbat, so before sunset on Friday, we prepare a special dish that slowly cooks overnight. By lunchtime on Shabbat, it's ready to be served. The delicious aroma fills homes and synagogues all night long. I even know people who wake up in the middle of the night just to sneak a taste LOL! This Ashkenazi version is called Cholent. Sephardi Jews have their own version, and honestly, both are delicious. 😋 SAME DAY CHOLENT > OVERNIGHT CHOLENT SAME DAY CHOLENT RECIPE 1.2 kg beef short ribs or shin (bone-in) 150g dried pearl barley 200g dried cholent beans or butter beans (soaked overnight) 2 large onions, roughly chopped 6 garlic cloves, smashed 4 medium potatoes, peeled and quartered 750 ml beef stock 2 tbsp tomato paste 2 tsp smoked paprika 1 tsp sweet paprika 1 tsp garlic powder 1 tsp onion powder 3 tbsp schmaltz or neutral oil 2 tsp salt 1 tsp black pepper 1 tbsp honey 250 ml water, to top up 1. Pre-heat oven to 425 degrees Fahrenheit (220°C). Pat beef short ribs completely dry with kitchen paper, season aggressively with salt and pepper 2. Heat schmaltz or neutral oil in a large heavy dutch oven over the highest heat and sear all beef short ribs in batches, don't overcrowd the pan and brown deeply on all sides. In the same pot, add large onions and cook until deeply golden and caramelised, around 10 mins Add garlic and cook for another 2 mins. Add tomato paste, smoked paprika, sweet paprika, garlic powder, onion powder and stir into the onions and garlic. Cook for 2 mins until the paste darkens slightly Add in drained cholent beans, dried barley, beef short ribs, potatoes, chicken stock and water. Add honey and add bone marrow with bones Bring pot to boiling; once boiling, put lid on tightly and transfer to preheated oven. Cook at heat for 45 mins Without opening the lid, reduce oven temperature to 320 degrees Fahrenheit (160°C) and cook for further 3.5 hours. DON'T OPEN THE LID! Once finished, remove lid and let rest for 10 mins. Serve immediately

Keren 🇮🇱

52,986 views • 2 months ago

AbitbolKer8544's profile picture

GOLDA MEIR (FORMER PRIME MINISTER OF ISRAEL) HER ACTUAL 'CHICKEN SOUP RECIPE WITH matzoh ball recipe from scratch! 🥳 Can't wait to try it. 1.8 kilograms whole chicken 3 carrots, cut into large chunks 3 celery stalks, cut into large chunks 1 large onion, peeled and left whole 1 cups fresh parsley, whole sprigs 2 tsp salt 1 tsp black pepper 1 pinch paprika 3L cold water, to cover 3 matzos (unleavened bread sheets) 1 medium onion, finely diced and fried golden 2 tbsp neutral oil 2 tbsp fresh parsley, finely chopped 2 eggs, beaten 4 tbsp matzo meal, for binding 1 tsp salt 0.5 tsp black pepper Place whole chicken into large pot with carrots, celery, onion parsley and cover entirely with cold water. Bring slowly to boil Once boiling, skim off scum that floats will clear and droop temperature; simmer for 2 hours Once clear, add salt, pepper and paprika... leave to simmer and let it do its thing Soak the matzos in cold water for 10 mins, then squeeze out every drop of water with your hands until the matzo is dry In a small pan, fry 1 medium onion with oil until deeply golden. Add fried onions to a bowl, with squeezed matzo, parsley, eggs, salt, pepper and matzo meal (add tbsp one at a time and mix in before adding the next!) it should be firm but not dry. Rill into small balls and let rest for 1 hour in the fridge Strain the soup, you should be left with beautiful golden broth. Return it to the port and bring to a boil. Remove chicken meat from bones and skin and set aside in a separate bowl After the kneidlach have rested, drop the balls one by one into the boiling soup. DON'T STIR! Rescue to a simmer, partially cover and cook for exactly 30 mins They will swell and float to the top, don't lift the lid during the cooking process Ladle the broth into deep bowl, add kneidlach per bowl, add chicken meat and few vegetables from broth ENJOY #chickensoup #jewishfood #israel

Keren 🇮🇱

15,583 views • 2 months ago

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