Israeli Independence Day is celebrated on the Hebrew date of 5 Iyar, the day on which David Ben-Gurion declared the establishment of the State of Israel 78 years ago.

In Israel, this is a national holiday—people do not go to work, and a festive atmosphere fills the streets.

Below are several ideas for how we here in Baltimore can celebrate together with our brothers and sisters in Israel, strengthen them from afar, and share in their joy:

Write a few lines to yourself: What does Israel mean to me?
Host a barbecue or, as we say in Hebrew, Al HaEsh (on the fire).
Watch a classic Israeli film (Givat Halfon Eina Ona, Sallah Shabati, Charlie Ve’Hetzi or Hagiga BaSnuker).
Watch the Torch Lighting Ceremony at Mount Herzl.
Participate in community events!
Decorate your home in blue and white.
For those who prefer not to eat meat, celebrate Israel through other Israeli dishes such as ptitim (Israeli couscous), shakshuka, Israeli chopped salad, or tahini.
Enjoy classic Independence Day desserts like biscuit cake or malabi.
Send a message to a friend or family member in Israel wishing them Chag Sameach (Happy Holiday)

Malabi – The Perfect Recipe

A recipe by Chef Chaim Cohen, served for over two decades at Dixy Restaurant.

Keep in mind: Thickening the malabi mixture and bringing it to a boil takes about 20 minutes, sometimes longer—and requires patience and constant whisking.

Ingredients (Serves 10–12)

4¼ cups whole milk (1 liter)
1 cup heavy cream (250 ml)
½ cup granulated sugar (90 g)
⅔ cup cornstarch (80 g)
2 tablespoons of rose water

For Serving

Malabi syrup – store-bought or homemade
(To make at home: cook sugar and water in a 1:1 ratio until boiling, then add a small amount of beet juice or 1 teaspoon raspberry juice for color and flavor.)
Shredded coconut
Chopped pistachios

Instructions

Pour the milk into a large saucepan. Add the sugar and rose water and heat over medium heat.
In a separate bowl, add the cornstarch to the heavy cream. Whisk thoroughly until the mixture is completely smooth and free of any lumps.
Gradually add the cream–cornstarch mixture to the warm milk. Bring to a boil while whisking constantly. This process takes time—be patient and do not stop whisking.
Once the mixture reaches a boil, continue cooking for about 2 additional minutes, or until a very thick, smooth cream forms.
Remove from heat and immediately pour into individual serving cups. Let cool at room temperature for about 30 minutes, then transfer to the refrigerator to chill and set for at least 3–4 hours before serving.

Serving

Pour syrup over each malabi according to taste and garnish with shredded coconut and pistachios, if desired. (You can also enjoy it plain, without syrup or toppings, if preferred.)

Serve very cold.

Easy No-Bake Biscuit Cake

(Classic Israeli Biscuit Cake)

Ingredients

For the biscuit layers:

14 oz (400 g) plain tea biscuits (such as Petit Beurre or similar plain cookies)
½ cup milk
1 teaspoon vanilla extract

For the cream filling:

1 cup heavy cream (250 ml)
1 package vanilla instant pudding mix
(about 3–3.5 oz / ~90 g)
½ cup milk
2 tablespoons sugar
(use 3 tablespoons if you prefer it sweeter)
2 cups mild white cheese (about 17–18 oz / 500 g)
(Israeli “gvina levana”; good substitutes: farmer cheese, ricotta, or a mix of ricotta and cream cheese)
1 teaspoon grated lemon zest

For the chocolate topping:

3½ oz (100 g) dark chocolate
½ cup heavy cream

Instructions

In a large bowl, whip the heavy cream together with the instant pudding mix, milk, and sugar until stiff peaks form. Add the cheese and lemon zest and mix just until fully incorporated. Do not overmix.
In a shallow bowl, mix the milk and vanilla extract. Quickly dip each biscuit into the milk (a very brief dip—do not soak) and arrange them in an even layer in a rectangular baking dish, about 12 x 7 inches (30 x 18 cm).
Gently spread half of the cream over the biscuit layer. Add a second layer of briefly dipped biscuits. Spread the remaining cream on top and finish with a third layer of biscuits.
Place the dark chocolate and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring each time, until the chocolate is fully melted and the mixture is smooth and glossy. Pour the chocolate topping evenly over the cake.
Refrigerate the cake for at least 3 hours, or until fully set, before serving.

Serving Tip

Serve chilled. The cake slices best when very cold and keeps well in the refrigerator for several days.