Shavuot is just around the corner, bringing the traditions of enjoying dairy foods, wearing white, and staying up all night to study if that’s something that you want to do. To help you find the best cheesecakes and cheese stores in Israel this Shavuot, we need you to visit Lehamim Bakery in Tel Aviv, Inugim Pastry Shop in Jerusalem and a few cheese stores around the shuks. We’ve also included a few dairy recipes from Adeena Sussman for your festive meal.
Lehamim Bakery in Tel Aviv
Uri Sheft’s Lehamim Bakery offers a collection of baked goods for Shavuot. Their selection includes the classic cheesecake and other dairy-based desserts like tiramisu and their well-loved staples, such as their fluffy, crunchy and absolutely delicious cheese sticks.
This year, they’re featuring a special spanakopita, a traditional Greek spinach and cheese pie made by Yaki Sagi, a pastry chef from Kibbutz Be’eri. Yaki, from one of the hardest-hit Gaza border communities during the October 7 conflict, has been working at Lehamim since the war began.
Also available are excellent quiches and a giant challah adorned with wheat stalks, perfect for your holiday table. Be sure to check out these limited-edition offerings.
Inugim Pastry Shop in Jerusalem
Inugim Pastry Shop in Jerusalem is known for having the best cheesecake in the city. This small shop produces desserts that are top-notch in quality and taste. Despite its size, Inugim offers a few tables where you can enjoy a coffee with your dessert.
A highlight is their tricolad, a three-layered chocolate cheesecake that is a must-try. The shop also provides gluten-free options, and everything is kosher. Whether you’re in Jerusalem for Shavuot or not, it’s worth a visit.
Cheese Shops in Tel Aviv
For your Shavuot cheese needs, head to Shuk HaCarmel and visit either Davka Gorme or Pinat HaGvinot. Both shops offer a variety of cheeses, with Davka Gorme often providing samples to try.
For those who are vegan or lactose intolerant, Meshek Barzilay’s deli market has a selection of vegan cheeses and other items.
Cheese Shops in Jerusalem
In Jerusalem, Moshe Bemeshek in Shuk Machane Yehuda is a great place to get cheese and other produce for your Shavuot meal.
Recipes for Shavuot
To complement your bakery finds, try some of Adeena Sussman’s dairy recipes for a delicious Shavuot celebration. Enjoy the holiday with some of the best dairy offerings in Israel.
Simple Marinated Feta
Need a quick Shavuot recipe or a tasty snack? This marinated feta is perfect. You probably have all the ingredients at home, so start marinating with Adeena!
Ingredients:
– 1 pound firm feta, cut into 1/2-inch cubes
– 3 tablespoons finely chopped, skin-on lemon
– 2 tablespoons thinly sliced red jalapeño
– 2 tablespoons chopped fresh oregano
– 2 tablespoons chopped parsley
– 1/4 teaspoon coarsely ground black pepper
– 3/4 – 1 cup olive oil
– Toasted baguette slices, for serving
Instructions:
- In a bowl, combine the feta, lemon, jalapeño, oregano, parsley, and pepper.
- Drizzle with olive oil and toss to coat.
- Cover and refrigerate for at least 4 hours.
- Serve with toasted baguette slices.
Enjoy your marinated feta!
Adeena’s Summer and Cherry Burrata Salad
Adeena’s Tip: Let your burrata reach room temperature about an hour before using. This will ensure you get that irresistible ooze you see all over social media.
Balsamic-Tahini Dressing
(Makes 1 cup)
– 1 tablespoon minced shallots
– 1/3 cup balsamic vinegar
– 1/3 cup tahini paste
– 1/3 cup olive oil
– 1/4 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Salad
– 1/2 cup hazelnuts
– 4 cups arugula, washed and well dried
– 1 cup cherries, pitted and halved
– 1 red endive head, leaves separated
– One 6- to 8-ounce ball fresh burrata, at room temperature
– Flaky sea salt
– Freshly ground black pepper
Make the Dressing:
- In a medium bowl, whisk together the shallots, vinegar, tahini, olive oil, salt, and pepper until creamy (about 15 seconds).
- Store in a sealed jar in the refrigerator for up to 2 weeks.
Make the Salad:
- Roast the hazelnuts on a rimmed baking sheet at 350°F/175°C until golden and fragrant (10-11 minutes). Let them cool and then coarsely chop.
- Arrange the arugula in a salad bowl or platter, then scatter the hazelnuts, cherries, and endive leaves around.
- Place the burrata in the center of the salad, gently split it open, and season with flaky sea salt and freshly ground black pepper.
- Drizzle with the balsamic-tahini dressing.
Enjoy!
Zucchini Pashtida from “The Jewish Holiday Table”
Serves 6 to 8
A crustless quiche, pashtida combines eggs, vegetables, and cheese. For the best texture, choose firm, slender zucchini, or salt mature slices for 10 minutes to remove excess moisture.
Shavuot is just around the corner, bringing the traditions of enjoying dairy foods, wearing white, and staying up all night to study if that’s something that you want to do. To help you find the best cheesecakes and cheese stores in Israel this Shavuot, we need you to visit Lehamim Bakery in Tel Aviv, Inugim Pastry Shop in Jerusalem and a few cheese stores around the shuks. We’ve also included a few dairy recipes from Adeena Sussman for your festive meal.
A crustless quiche, pashtida combines eggs, vegetables, and cheese. For the best texture, choose firm, slender zucchini, or salt mature slices for 10 minutes to remove excess moisture.
Ingredients:
– Extra-virgin olive oil
– 2 tbsp panko-style or dry breadcrumbs, plus more for the pan
– 1 large onion, finely chopped
– 1 to 1¼ lbs zucchini (2 to 3), thinly sliced
– Kosher salt
– 3 large eggs
– ¾ cup plain whole-milk Greek yogurt
– ½ cup plus 2 tbsp finely grated hard cheese (Parmesan, kasseri, or kashkaval)
– ¼ cup whole milk
– ¼ cup all-purpose flour
– Freshly ground black pepper
– 2 to 3 tbsp chopped fresh dill or flat-leaf parsley
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9-inch pie pan with olive oil, dust with breadcrumbs, and tap out excess.
- In a large skillet, heat 3 tbsp olive oil over medium heat. Cook the onion until soft and fragrant, 8-10 minutes. Transfer to a plate.
- Increase heat to medium-high, add ½ tbsp olive oil if needed, and sauté zucchini with a sprinkle of salt until slightly softened, about 5 minutes. Transfer to the plate with onions and let cool for 10 minutes.
- In a large bowl, mix eggs, yogurt, ½ cup grated cheese, and milk until smooth. Stir in flour, 1 tsp salt, and black pepper. Fold in dill, onion, and zucchini.
- Pour the mixture into the prepared pie pan, smooth the surface, and sprinkle with 2 tbsp breadcrumbs and the remaining cheese.
- Bake until firm and golden brown, 55-65 minutes. For a crispy top, broil for a few minutes if desired. Let cool before serving warm or at room temperature.
Enjoy your zucchini pashtida!
Happy Shavuot!
