WRJ’s Spice Girls: Making Za’atar in Israel

After 34 years, I am back in Israel. In 1989, I lived in England, and six families, including mine, decided to leave for Israel over the winter holiday break from our children’s school. Although that trip was filled with camaraderie with our Jewish American friends and visits to the magnificent Israeli tourist attractions, this visit is even more special because I am traveling with my WRJ sisters from the North American Board and making friends with those who chose to travel on this trip. Sisterhood is a bonding experience.

Being in Israel and praying together with my sisters makes me wonder…why did I wait 34 years to return here? I only rationalize it by listing these reasons: raising children,  moving from England to Texas, and volunteering in all the sisterhoods I joined throughout my journey to Virginia (where I now call home). Now that I am here, I feel a deeper connection to the many organizations WRJ gives grants to and to the people of Israel.  Thank you to WRJ President Sara B. Charney, WRJ Executive Director Rabbi Marla Feldman, Shari Robins (our fantastic tour guide), and all of WRJ staff for giving me the opportunity to participate in WRJ’s 2023 “Off the Beaten Path” journey, and for your leadership, inspiration, and educational experience.

On day four, we visited Sindyanna of Galilee, established in 1996 as the only certified fair-trade olive oil producer in Israel that operates among the country’s Arab population. Their goal is to produce outstanding olive oil, and other premium food products, such as the Middle Eastern spice, Za’atar while enhancing Arab-Jewish cooperation and creating economic opportunities for Arab women, all while assisting local growers and producers.

Our presenter explained the origin of their company’s name. It refers to a Palestinian oak tree grown in the Galilee known for its long lifespan and ability to grow to an astonishing size if kept healthy. Sindyanna of Galilee empowers women and delivers a real impact as a female-led non-profit as a “business for peace.”

On this day, we had the opportunity to learn how to make our own batch of Za’atar, using their delicious recipe to bring home with us. This spice can be used to season hummus, baba ganoush, roasted vegetables, or as a dry rub for barbecued meats and fish. It was great fun combining the spice ingredients with my sisters today. Who knew that this spice doesn’t need refrigeration? Or that Za’atar can help to heal the skin because it has anti-inflammatory properties? And I read online that Za’atar has magnesium properties to help you get a restful sleep. I plan to eat some now, so I will be energized for tomorrow morning and our fifth day in Israel. Who needs coffee when I have my jar of Za’atar?! Thank you, WRJ, and good night!

In sisterhood,

Bernice