Adam and Rachel live in the Moishe House, a truly unique space in the heart of Nachlaot that boasts a balcony from which a beautiful view of the neighborhood can be seen. One of Moishe House’s primary purposes is to host Shabbat and holiday meals and other events for Jewish young adults, so hosting a Shalom al Lechem dinner seemed like a no-brainer.

The house’s residents and our most recent hosts are Adam and Rachel.

Adam, 26, is originally from Massachusetts, and moved to Jerusalem from Kibbutz Sde Eliyahu three years ago. He’s been running the Moishe House for the past two years, whilst working towards his masters degree in urban planning from Hebrew U.

Rachel, 33, is a native Jerusalemite and has been living in Nachlaot for the past few years, recently moving into the Moishe House. Today she works as a screenwriter and does quite a bit of travelling.

Adam describes that growing up, Shabbat was a weekly opportunity for family to spend time together. When he was younger, he says his parents would serve special foods or treats, and that Shabbat morning was the only time of the week he was allowed to have sugary cereals and soda. He says that today he continues this tradition in his own way, not only with new special foods, but with songs too. Rachel echoes this sentiment, and describes dinners at the house as full of singing and friends, as warm, inviting and welcoming for community members.

For their SAL Shabbat meal, the hosts asked our chef, Avital, to prepare the foods that she most enjoys preparing. “We feel as a house that if the food was prepared with good intentions, it will definitely be enjoyed by all”, says Adam. Avital did not disappoint: the meal boasted a rich and aromatic Beef Bourguignon, Kubeh soup and chocolate truffles for dessert, a feast that was equal parts Jerusalem authenticity and more rare flavors.

Dinner was warm and intimate, with twelve guests from around town in attendance. Guests played a game in which they were asked to speak a language that wasn’t their mother tongue. Laughter ensued, and it continued throughout the night.

We thank Adam and Rachel for hosting a Shalom al Lechem dinner at the house and for the hospitality they provided their guests.

We’ve included the recipes for the Kubeh and truffles below. Be’Teavon!


Kube soup


  • 1/2 kg fine bulgur (or Grisha required)
  • 400g semolina
  • 4 teaspoons salt

For the filling:

  • 1/2  kg ground beef
  • 1 medium onion, finely chopped
  • A bunch of chopped parsley
  • 3 teaspoons black pepper (if you  want spicy you can add another teaspoon pepper)
  • 3 tablespoons sweet paprika
  • 2 teaspoons Bharat
  • 1 teaspoon salt


  • 4 tablespoons oil
  • 1 medium onion, finely chopped
  • 4 carrots, peeled and coarsely chopped
  • 3 Coarsely chopped zucchini
  • 4 tomatoes, finely chopped
  • 2 medium beets, peeled and diced
  • Half a pound of coarsely chopped pumpkin
  • Celery – finely cut the stem and leaves left whole
  • A bunch of chopped parsley
  • 2 tsp turmeric
  • 1 teaspoon cayenne
  • 1 heaping tablespoon sweet paprika
  • Teaspoon cumin
  • Juice of one lemon
  • Tablespoon brown sugar
  • 1 teaspoon salt
  • 200 grams of tomato paste
  • Half liter of water
  • Oranges, cut into slices


  1. Wash the bulgur twice or until you see that the rinsing water is no longer  white. Transfer the bulgur into a bowl and cover with water – to about 3 cm  over the bulgur . Soak 15 minutes, then drain.
  2. Wash the semolina. Rinsing not only cleans but also softens it. Drain , If you do not have filters so thin you can squeeze the semolina with the hands. put the semolina in the same bowl with bulgur, add the salt.mix until you have an soft but elastic dough. If required, add a little water until you get to a dough that is workable.
  3. Prepare the filling: Place all meat filling ingredients in a bowl and mix together thoroughly..
  4. Prepare a bowl with water and place it next to a bowl of dough. Take about a tablespoon of the dough in your hands and flatten the dough so that it’s about 2-3 mm thick (1/10 inch). Place a half tablespoon of meat mixture in the center and begin to fold and close the Cuba all sides,.  Make sure there are no gaps between the dough and the meat or the balls will open up when cooking. Seal any ragged edged with a few drops of water and smooth the surface. If the dough gets too dry, you can knead in some extra water. (This should yield about 30 balls)

Freeze for at least two hours.


Fry the onion in oil until transparent, add the rest of the chopped vegetables (except tomatoes), stir for a few minutes until slightly softened. Add the tomatoes,  the tomato paste, lemon juice and sugar and finally the water. Bring to a boil and add the orange slices. Reduce heat and simmer for at least an hour. Add to Cuba and cook for another half hour. Before serving, you can remove the orange slices and celery leaves.

Chocolate truffles:


  • 300g High quality dark chocolate (70% coco solids minimum)
  • ¼ tsp sea salt
  • 30g / 2tbsp virgin coconut oil
  • 230g / around 215 ml tinned coconut milk (60% coconut extract minimum. Try to get one that’s just coconut  and water, without all the extra additives)
  • For garnish: Desiccated coconut & 100% Cocoa powder


  1. Chop or break up the chocolate into smallish chunks and place in a large bowl along with the coconut oil and the salt.
  2. Bring the coconut milk to the boil on the stove, and then pour immediately over the chocolate. Stir until the chocolate is dissolved, and the ganache is smooth and thick.
  3. Pour into a medium sized bowl.
  4. Cover with cling film and leave it to set overnight in the fridge (or at least 4 hours).

Now for the fun part:

  1. Remove the ganache from the fridge
  2. Wash your hands and dry them well.
  3. Use a teaspoon to scoop small amounts of ganache out of the bowl, place into the palm of your hand and as quickly as possible roll them into a ball. This does require a little skill but just keep in mind how you used to roll plasticine into balls when you were a kid and you’ll be fine.
  4. Toss them straight into either the bowl of cocoa or coconut.
  5. Repeat until you have rolled all the ganache into balls.
  6. Swirl around the bowls of coconut and cocoa to ensure that each truffle is completely coated.
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Programs are sponsored for young adults ages 22-35.
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