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Whether you prefer eating cheesecake or blintzes, kreplach or burekas, all Shavuot dishes share one common ingredient: milk.The tradition has many possible derivations. Some point to the scripture, consuming dairy to symbolize "the land flowing with milk and honey" (Exodus 3:8).Kabbalists calculate the numeric value of the word, milk, (het=8, lamed=30, vet=2) to equal forty. Milk, therefore, represents the number of days Moses spent on Mount Sinai receiving the Ten Commandments.Others connect the description of Mount Sinai in Psalms (68:15),, meaning “many peaks” to the word, cheese. Scholars have also connected the tradition to other locales and ethnic groups and their spring harvest festivals.Dairy dishes were the norm, perhaps because of cheese’s production season.There is asaying that the Israelites’ religiousness had changed after receiving the Torah at Mount Sinai. Following the Revelation, they refused to eat the meat that had been prepared without regarding the laws of kashrut. The hungry Israelites ate a dairy meal rather than preparing new kosher meat.Eating a modest dairy meal was considered appropriate upon receiving the Torah, which required humility.The recipe below offers a modern twist on the millennia-old traditional of eating dairy products on Shavuot. There’s even a touch of honey, to reflect the land of Israel’s two most famous flavors!Courtesy of Nadav Camp, head chef at BBB: Borgos Burger Bar600 gr. champignon mushrooms100 gr. butter300 gr. chopped onions2 chopped garlic cloves (1/4) cup5 gr. salt5 gr. white pepper200 gr. goat cheese2 tsp. date honey2 tsp. Dijon mustard1 kg. peppers1⁄2 kg. cherry tomatoes1⁄4 cup vinegar70 gr. of garlic3⁄4 cup brown sugar1 tsp. of sweet paprika1. Remove the mushroom stems and chop them.2. Sauté the chopped onions, garlic and mushroom stems in a pan with the butter. Seasoning with salt and pepper.3. Put the sautéd vegetables into a food processor. Add the bread crumbs. Grind until the mixture is pasty.4. For the filling: Mix the goat cheese, date honey and mustard in a bowl.5. Pour the cheese into the bellies of the mushrooms.6. Spread the bread crumb and mushroom stem cream on the mushrooms. Deep fry.1. In a pan, sauté the peppers until they are soft.2. Add the remaining ingredients.3. Cook for 20 minutes on low heat.Pepper mayonnaise1⁄2 kg. mayonnaise200 gr. pepper sauce mixGreen SaladBaby greensGraded carrotsA bit of carrotsMix with vinaigrette:Juice from half a lemon1/4 cup of olive oilA pinch of saltA pinch of sugar