Lag Ba’omer treats

The Jerusalem Post - The Jerusalem Post Magazine - - FOOD - • PASCALE PEREZ-RU­BIN Pho­tos by PASCALE PEREZ-RU­BIN and CHAGIT GOREN

Now that Yom Ha’atz­maut is over, we will start see­ing chil­dren push­ing gro­cery carts full of pieces of wood that they’ll squir­rel away so no one else can find it. Then, next week, on Lag Ba’omer, the 33rd day of the count­down from Passover to Shavuot, they will pre­pare huge bon­fires with all the wood they’ve spent hours upon hours col­lect­ing.

Pota­toes cooked in­side the bon­fire are a fa­vorite treat on this holiday, but there are lots of dishes we can pre­pare for Lag Ba’omer in the com­fort of our kitchen and without hav­ing to suf­fer smoke in our face.

In re­cent years, pota­toes have been con­sid­ered a fat­ten­ing car­bo­hy­drate, but it is a shame that they’ve been given such a bad rep­u­ta­tion. They are a ba­sic vegetable that is tasty, fill­ing, and ex­tremely ver­sa­tile. Depend­ing on how they’re cooked, pota­toes can have a va­ri­ety of fla­vors, tex­tures, and crispi­ness. Below, I’ve ex­plained two potato recipes (as well as two non-potato recipes) that are per­fect for eat­ing around the camp­fire.

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