Join Consul General of Israel to New England, Meron Reubens at 12:50 pm


Ambassador Meron Reuben has served as the Consul General of Israel to New England since November 2020. His  diplomatic career spans over three decades, during which he has served in various positions, including roles at the Israeli embassies in Chile and Mexico, and as Ambassador to Paraguay, Bolivia and Colombia. He served as Israel’s ambassador to the UN between 2010-2011, and as Israel's Chief of State Protocol from 2015 to 2020.  
Ambassador Reuben was born in South Africa in 1961, and immigrated to Israel from the UK in 1974. He studied Diplomacy and International Relations at the Hebrew University in Jerusalem.  He  is father to Jen and Liad, and partnered to David.


Recipes and cooking instructions

The Egg Cream Challenge

Help us choose whose egg cream is best.  Test out each recipe for yourself


Black and White


3 to 4 Tablespoons chocolate syrup

3 to 4 Tablespoons milk (whole or 2 percent)

Club soda or seltzer

1-2 scoops quality vanilla ice cream

Whipped cream

Maraschino cherries


Place chocolate sauce and milk in the glass you plan to use (at least 12-ounce  capacity).  Whisk the chocolate syrup together with the milk, using the tines of a fork.

Slowly add the club soda or seltzer water to the chocolate milk.  The mixture will bubble and rise to the top of the glass quickly.  Fill glass at least half full.

Add ice cream, being careful not to overflow glass; stir again (gently). Top off with additional club soda or seltzer to get liquid to top of the class.

Add whipped cream and a cherry.


Classic Egg Cream

Pour 3 tablespoons of chocolate and ¼ cup of milk into a 16 oz glass.

Beat vigorously with a FORK (yes fork) while added 2cent plan (seltzer) until the glass is almost full.

Add a straw and serve very cold.




There are two spices that are a must-have for these recipes and about which you may be unfamiliar: Sumac and Zahtar/Za'atar. You can find these in New Hampshire, but not necessarily at the supermarket that happens to be in your town. If your Market Basket or Shaw’s doesn’t carry them, check out Whole Foods or a local Indian grocery.


2 Tablespoons olive or grapeseed oil
2 Tablespoons Harissa, if you like spice
2 Tablespoons tomato paste
2 Large red or orange peppers, cut into 1⁄4 inch pieces 1 sweet onion, chopped
4 gloves garlic, chopped
1 Teaspoon ground cumin
5 Large, very ripe fresh or canned tomatoes chopped 4 Large eggs, plus 4 egg yolks
Optional: Spinach, zucchini


Heat the oil in a large frying pan over medium heat and add the Harissa, tomato paste, peppers, onion, garlic, cumin, and 3⁄4 Teaspoon salt. Stir and cook over medium heat for about 8 minutes, until peppers and onions are softened. Add the tomatoes, bring to a gentle simmer, and cook for another 10 minutes until you have a thick sauce. At this point, if you are so inclined, you might add some chopped zucchini or a little bit of fresh spinach (stems removed), or both!

Make 8 dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit, taking care not to break the yokes. Simmer gently until egg whites are set but yolks are still running. You can cover the pan with a lid to speed up the process. Remove from heat and serve.

Eggplant and Tzatziki


2 medium size eggplants

Olive oil

Salt and pepper

A cup Greek yogurt (I use non-fat Fagé)

A large seedless, skinned chopped cucumber, or multiple baby cucumbers; peel the cucumber(s) and remove the seeds, then chop the cucumber into small pieces

A Tablespoon of chopped chives

Two crushed garlic

Half Teaspoon salt

A pinch of pepper

A ¼ Teaspoon of Sumac

Instructions for Eggplant:

Slice the eggplant in half, lengthwise, so that you have two long halves each with a purple eggplant shell.

Gently cross (with a knife) the flesh of the eggplant lengthwise and widthwise to create a pattern of squares but do not cut into the purple eggplant shell.

Spread the eggplant with olive oil, getting into the grooves.  Sprinkle with salt and pepper.

Put in oven for 35 minutes at 350 degrees, and remove when soft and brown.

Instructions for Tzatziki:

If you have time, drain the yogurt for a few hours or overnight, using at least two layers of cheese cloth.

Likewise, if you have time, drain the cucumber (an hour will do).   

When ready, mix the ingredients together, taste, and adjust seasoning.  Remember that the flavor of garlic gets stronger over time; don’t be tempted to add more the first time around. 

Israeli Salad with White Cabbage


1-2 firm tomatoes cut into cubes

1-2 firm seedless cucumbers, or baby cucumbers, peeled and cut into cubes

½ White cabbage

1/2 Cup of roughly chopped fresh mint

Fresh lemon juice

Olive oil

Kosher salt


Optional add-ins might be:  (1) a bit of cumin, OR (2) 1-2 sliced radishes, cut into strips, and pomegranate seeds.



Slice the cabbage and kneed it with a VERY SMALL amount of course salt until softened.  Even if you like salt, use no more than a very small amount, because otherwise your salad will be unpleasantly salty.

Mix the cabbage, tomatoes, cucumbers, and mint.

Whisk lemon juice, olive oil, and Sumac to taste, and toss in salad to combine.


Tahini Sauce

Some people like this on just about everything, including the eggplant.

2/3 cup light Tahini paste

½ cup cold water

2 Tablespoons freshly squeezed lemon juice

1 medium glove garlic, crushed


Before starting, thoroughly stir the Tahini in the jar or tub in which it came, scraping the bottom with a spoon, because the oil tends to separate from the solids.  Put all the ingredients and a pinch of salt into a bowl.  Mix well and add a little more water if needed to get a consistency that is smooth and thin enough to drizzle.  Add a couple drops of water if needed. 



This meal could use some delicious bread!  If you want to use pita, try this:  open up the pitas and cut them so that one pita makes two round circles.  Spread the outside of the pita halves with good olive or grapeseed oil; sprinkle with Zahtar and a little salt; place pita on a cooking sheet with the oiled side up, and heat in oven (just a minute or two should do).

Bubbie Ruth's Mandlebrot


1 cup vegetable oil 

1 cup sugar 

3 large eggs 

1 tsp pure vanilla extract 

3 cups all purpose flour 

1 tsp baking powder 

1/2 tsp salt 

1 cup semi-sweet chocolate chips (you can sub chopped nuts, candied fruits, etc.) 

Ground cinnamon and granulated sugar for dusting 


1. Mix together oil and sugar until combined, then add eggs one at a time. After the eggs are combined, add vanilla. 

2. Sift together all the dry ingredients and add them slowly to the sugar/egg mixture. Once the dough is smooth and sticky, pour the chocolate chips in and mix.

3. Cover the dough with plastic wrap and place it in the refrigerator for a few hours (at least 2) or overnight.

4. Lightly oil your hands and form 4 long rows with the dough onto an ungreased cookie sheet (I line the cookie sheet with parchment paper for easy cleanup). Each strip of dough should be 3-4 inches wide. They will spread out a lot during cooking, so make sure you leave enough space between the rows.

5. Bake at 350 for 25 minutes. While mandel bread is baking, in a flat shallow dish, combine ¾ cup of sugar with enough cinnamon to turn the mixture light brown. It’s best to eyeball this – it shouldn’t be too brown or too white.

6. Take the mandel bread out and turn the oven down to 250 degrees F. Slice the mandel bread into biscotti sized pieces.

7. Roll each cookie into the cinnamon sugar mixture. Put the pieces back on the cookie sheet on their sides.

8. Bake for another 15 minutes until they’ve achieved the texture you desire. The longer they stay in the oven, the crisper they will be. If the slices are big or wide, you might need longer than 15 minutes. Keep an eye on it and don’t over-bake, as this cookie tends to dry out quickly. Store in an airtight container. 

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