Please join us online for an evening of appreciation of your support and commitment to Women for Israel and Jewish National Fund. We will all be treated to Chef Lior Lev Sercarz’s spice blending secrets in a special follow along demonstration and an inside look at the upcoming Galilee Culinary Institute by JNF. This exclusive event is offered to members of Sapphire* Society and Chai* Society.


*Donors who give $5,000 or more and $1,800 or more, respectively.

Featuring Special Guest


Lior Lev Sercarz

Renowned Spice Chef and Director of the Upcoming Galilee Culinary Institute by JNF

Lior is the chef, spice blender, and owner of La Boîte, a biscuits and spice shop in New York City. Lior and La Boîte have been featured in The New York Times, Vogue, In Style Magazine, Food & Wine Magazine, and the SAVEUR 100. He has produced several cookbooks including The Art of Blending in 2012, The Spice Companion in 2016, and Mastering Spice in 2019.

Be one of the first 50 people to register by September 9 and we will deliver an exclusive thank you gift of Chef Lev Sercarz’s unique spice blend and an autographed copy his newly released cookbook Mastering Spice.


We will send you the list of ingredients for the follow along demonstration before the event. They are also posted below.  

New England Women for Israel Leadership

Risa Aronson, Chair, Women for Israel
Rhonda Forman, President, Sapphire Society
Amy Parsons, President Emeritus, Sapphire Society
Maria Ponsillo, Chair, Chai Society
Harriet Merkowitz, Women’s Alliance Chair, MetroWest
Sara Hefez, Executive Director, New England & the Capital Region

More Information

Dar Nadler, KKL-JNF Israel Emissary,New England & the Capital Region
[email protected] or 617.423.0999 x816


Lamb Arayes

Ingredients & Instructions

  • 1 pound of ground lamb (you can also use ground beef or combine lamb and beef. We recommend 30% fat content)
  • 3 onions
  • 1 small bunch of parsley, chopped
  • 2 tsp salt
  • 1 tsp ground black pepper or Pierre Poivre N7 
  • 1/2 tsp baharat
  • Olive oil
  • 5 small pita breads
  1. Quarter the onions and add them and the parsley in a food processor and process until finely chopped – alternatively you can finely chop the parsley by hand and shred the onions with a grater. If your onions are very wet strain the juice off. Mix the chopped vegetables well with the lamb, salt, and spices and let the mixture rest for an hour in the fridge
  2. Preheat your oven to 450°F and halve the pita breads.
  3. Shape the meatballs (about 3 ounces each) and gently open each pita bread and insert one meatball. Spread the meat with your fingers so that it is filled evenly, then press the pita with your hand on a board so that the pita is flat. This will ensure that the meat will be cooked evenly.
  4. Optionally: If you have a grill or cast iron skillet you can also char the exposed side of the arayes (stand then up with the open side facing down on the grill or skillet). For even more browning you can cut the pita in half after stuffing and brown all of the cut edges.
  5. Now brush the pitas with olive oil on both sides. Put the pitas on a wire rack and cook in the oven for about 8 minutes or until the meat inside is cooked to medium well.
  6. Remove to a rack lined with paper towels to cool for a couple minutes.


Tomato Salad

Ingredients & Instructions

  • 4 tomatoes
  • 1 onion
  • 10 fresh mint leaves, finely chopped
  • 1/4 Serrano chili
  • Juice of 1 lemon
  • 2 tablespoons of olive oil
  • salt & black pepper
  • 1 teaspoon chopped preserved lemon
  1. Chop the tomatoes, chili and the onion and mix with all ingredients except the preserved lemon.
  2. Spread 3 Tbsp of tahini sauce on the bottom of a serving plate. Place the salad on top and garnish with the preserved lemon.



Tahina Sauce

Ingredients & Instructions

  • 1/2 cup tahina (aka tahini)
  • Ice water
  • Salt
  • Lemon juice
  1. Pour the tahina into a bowl. Slowly whisk in the ice water until you obtain a creamy sauce. You can choose to have it thicker or runnier as you like.
  2. Season to taste with salt and lemon juice. Keep refrigerated if you are not using right away.

This is a great sauce to have on hand for salads, spread and dips.


The Zoom link will be provided to Sapphire Society and Chai Society members in good standing shortly before the event. Please provide a valid email address when registering so we can deliver the link.


In order to keep our community safe from online harassment, all participants must register to receive the link for access to our event.