Yom Ha'atzmaut | JCoSS

JCoSS Yom Ha'atzmaut

JCoSS Yom Ha’atzmaut is here! We couldn’t bring you our traditional drop down day, but we’ve been working hard to bring you all the sights, sounds, flavours and fun of a traditional JCoSS Yom Ha'atzmaut. Yom Ha'atzmaut is Tuesday 28th-Wednesday 29th April 2020.

Scroll down and pick the things that catch your eye. Sorry that we couldn’t bring you blue candy floss... but there’ll be extra next year!

At the top of the page, you will find a link to all of the live streamed events that are happening for Yom HaZikaron and Yom Ha'atzmaut, including FREE tickets to the IsraPalooza event on Wednesday 29th April. There is also a separate page for Yom HaZikaron which begins Monday 27th April at sundown.

Yom Ha'atzmaut Sameach from the IJE Team

JCoSS Video - How's your Ivrit?

JCoSS Playlist

Omer and Roy's

Top 5 Netflix Shows

JCast for Yom Ha'atzmaut

Fauda

Shtisel

The Spy

Mossad 101

Ramzor

JCast for Yom Ha'atzmaut

00:00 / 02:45

Koolulam Videos

Mr de Jong's Hummus Recipe

Ingredients:

250g dried chickpeas (soaked overnight in 600ml of water)
1tsp bicarbonate of soda
1.5 litres just boiled water
270g tahini paste
60ml lemon juice (about 2 squeezed)
4 garlic cloves
100ml of ice cold water (tap water with a big handful of ice just before you’re ready to use is fine)
Pita - toast it when the hummus is blending
Salt

Method:

Soak the chickpeas overnight in 600ml of water - they’ll double in size.
When you’re ready to go, set up the food processor and fill and boil the kettle...
Drain the soaked chickpeas, put into a medium saucepan on a medium heat with all the bicarbonate of soda (no water yet) and cook for 3 mins, stirring constantly.
Add the 1.5 L water and bring to the boil.
Turn down a bit so that it’s bubbling gently - they’ll take 20-40 mins to cook. Come back every 10 mins and spoon out any foam that’s accumulated and throw it away.
After 25 mins - use a spoon to carefully take one chickpea out of the water, run it under the tap to cool and squeeze it between your fingers - if it squishes easily, it’s ready. If not, give them another 5 mins and try again.
When ready, carefully drain the chickpeas in a colander/sieve.
When drained of all liquid, add them to the food processor and blend into a very thick paste.
Keep the food processor running on high and add the tahini paste, lemon, garlic and salt.
When it’s starting to look smooth and blended, keep it running and slowly drizzle in the iced water.
Leave it to blend for another 5 minutes.
Serve warm with hot pita.