Food coverage is supported by a generous donation from Susan and Moses Libitzky.
Jewish summer camps are a time for play, exploring and connecting to others and to Jewish traditions. They can also be a place where your child can learn culinary skills, from baking challah to preparing Shabbat dinner.
There are several local overnight and day camps run by JCCs, Chabads and other Jewish organizations that will feature a culinary component this summer. The programs range from a day or two of cooking to an entire two-week session devoted to global Jewish favorites and Shabbat dinner foods. Urban Adamah in Berkeley and Eden Village West in Healdsburg even offer farm-to-table experiences where campers learn about the entire food process, from growing produce to preparing it.
Shulamis Labkowski, co-director of Chabad Jewish Center of Oakland and head of its culinary camp program (jewishoakland.org/youth/camp), said cooking classes do more than teach children their way around a kitchen.
“There’s something so empowering about watching children gain real cooking skills while immersed in a joyful, hands-on Jewish environment,” she said. “Through food, they learn about kosher, Jewish traditions and the meaning behind what we do.”
The recipes below have been made by Chabad Jewish Center of Oakland campers in previous years, but I’ve made a few adjustments. The recipes for arayes (Levantine meat-filled pitas), Shabbat chicken soup and matzah balls are suitable for cooking by children ages 5 and up, with adult supervision.
Arayes
Makes 6
- Olive oil as needed
- 1 lb. ground beef
- ½ cup diced red onion
- ½ cup plus 2 Tbs. chopped cilantro leaves
- ½ cup plus 2 Tbs. chopped parsley leaves
- 1½ tsp. ground cumin
- 1½ tsp. ground coriander
- 1 tsp. salt
- ¾ tsp. black pepper
- ½ tsp. ground cinnamon
- 3 large pitas
- ½ cup chopped tomatoes
- ¼ cup tahini
Preheat oven to 375 degrees. Oil a baking tray. In a bowl, mix the ground beef with the onion, cilantro and parsley. Add cumin, coriander, salt, pepper and cinnamon. Mix well.
Slice each pita in half and gently pry open each pocket (have extra pitas available in case of tearing) and stuff with a sixth of the meat filling. Place them on the prepared baking tray. Bake for 10 minutes on each side, until browned and meat is cooked through. Immediately remove from the tray.
Serve warm, garnished with remaining herbs and tomatoes and drizzled with tahini.
Shabbat Chicken Soup
Serves 8
For the broth:
- 6 medium-large carrots (about 12 oz.)
- 4 large celery stalks (about 8 oz.)
- 1 large yellow onion (about 8 oz.), cut in ½-inch pieces
- 1 celery root (about 1 lb. before peeling)
- Knob of ginger (about 1-by-1-inch)
- 2-4 whole garlic cloves
- 1 bunch parsley or dill
- 1½ to 2 lbs. chicken thighs and legs (or breasts), bone-on and skin-on
- 12 cups water
- 1 Tbs. salt plus additional as needed
- ¼ cup chopped dill or parsley (garnish)
- Matzah balls (recipe below)
Peel and cut carrots, celery and celery root into 1-inch chunks. Cut onion into ½-inch pieces. Slice ginger into 4 thick slices.
Add garlic, parsley bunch, chicken, water and salt to a large soup pot. Bring to a simmer on medium heat. Adjust heat to keep at a simmer, do not boil. Simmer uncovered for 3 hours or until soup is fragrant and full-bodied, adding water if needed. Taste and add additional salt as needed. Remove chicken from the pot. Discard skin and bones, shred meat and return to soup. Discard ginger slices. Add matzah balls to simmering soup until heated through. Garnish with chopped dill.
Matzah Balls
Makes 16-18
- 2 large eggs
- 2 Tbs. canola oil
- 2 Tbs. water
- ½ cup matzah meal
- ½ tsp. plus ¼ tsp. salt
- 1 tsp. baking powder
- 2 qts. water or broth
Whisk together eggs and oil in a medium bowl. Add water, matzah meal, ½ tsp. salt and baking powder. Cover and refrigerate for 30 minutes. Put water or broth in a wide pot. (If using water, add ¼ tsp. salt.) Bring to a boil.
Wet hands and gently roll batter into 1-inch balls. Place into the pot of boiling water. Cover and adjust heat to simmer. Simmer until matzah balls are cooked through, 25-30 minutes. Drain on a baking rack set over the baking tray. Reheat in simmering soup.