Savor the Legacy of Israel’s
Fallen Heroes

Looking for an impactful way to commemorate Yom HaZikaron, Israel’s Memorial Day for Fallen Soldiers? Learn about the life of a fallen soldier from Ashkelon and experience some of their favorite family recipes.

Feel free to cook on your own or with a group. Learn more.

Keren Rotshtein

Keren Rotshtein’s Favorite Recipe

French Onion Soup

On October 1999, Keren was drafted to the IDF and began her service as an educational NCO. On Sunday, February 2, 2002, two months after she received her Lieutenant rank, she was killed by a terrorist shooting next to her base in Be’er Sheva. Keren was 21 at the time, eight months before she was supposed to finish her army service and start her life. She was buried in the military cemetery in Ashkelon.

1.7 ounces of butter
1.7 pounds of finely chopped onions
2 teaspoons of flour
4 cups of vegetable soup
Salt and pepper to taste
1⁄2 Baguette
1.7 ounces of shredded cheese


  1. Melt the butter in a pot and add the chopped onions.
  2. Lower the fire and cook the onions slowly for 20-30 minutes. Make sure to not burn the onion.
  3. Once the onion is evenly cooked and has a glistening brown color, add the flour, stir and cook for an additional 5 minutes.
  4. Add the vegetable soup, the salt and pepper. Bring to boil and continue cooking on low heat for 15-20 more minutes.
  5. Close to the serving time, toast the baguette in the oven. Flip and cover with cheese, cook until cheese is golden.
  6. Taste the soup and fix seasoning if needed and pour the soup into bowls.
  7. Place the grilled cheesy baguette on top.

Andrey Moisenkov

Andrey Moisenkov’s Favorite Recipe

Almond Chocolate Cake

Andrey, his mom and his sister made aliya to Israel on May of 1995, when he was four and a half years old. In August of 2009 Andrey was drafted to the army and was placed in the Israeli air force. After basic training he finished with honor his Aviation wire course and served in the base in Hatzor. Andrey was an exemplary soldier, hard-working and committed to the task. Andrey passed while on duty on January 30, 2012 and was 21 when he died. He is buried in the Ashkelon military cemetery.

14.1 ounces semisweet chocolate 7-ounces butter
6 eggs
1⁄2 cup sugar
1 and 1⁄4 cups grounded almonds
1 container of heavy whipping cream


  1. Preheat oven to 350°F.
  2. Oil a cake pan or cover with baking sheet.
  3. In a bowl scramble the eggs.
  4. In a mixing bowl combine the butter with 7 ounces of melted chocolate and melt in the microwave. Once melted, mix in with the grounded almonds, scrambled eggs and sugar.
  5. Mix well until a smooth mixture is created and pour into the cake pan.
  6. Bake for 35 minutes.
  7. While cake is baking, in a microwave safe bowl mix the rest of the chocolate with the heavy whipping cream and let sit in the microwave. Once in a while take the bowl out and mix until a shiny ganache is created.
  8. Take the cake out of the oven and pour the ganache on top of the hot cake and chill in the fridge until time to serve.

Elad Valenstein

Elad Valenstein’s Favorite Recipe


Elad was drafted to the Israeli Navy and was in a course to be an electronic warfare technician on a missile ship. Elad was happy to be elected to serve such a significant service that would allow him to display his talent. On Sunday, November 13, 2000 at 4:00 p.m., the bus Elad and other soldiers in his unit were on was shot at by a terrorist ambush, and Elad was killed on the spot.

3 cups of flour
3 eggs
2 cups of milk
4 teaspoons of sugar
7 tablespoons butter
2 teaspoons of vanilla extract 1⁄2 teaspoon of salt
2 cups baking soda
Butter to grease the frying pan


  1. In a mixing bowl, place the flour and create a small hole in the middle. Place the eggs, milk, sugar, butter, vanilla extract and salt in the hole. Mix (preferably in a mixer) until a smooth liquid is created. It’s important to make sure there are no lumps at all in the mixture.
  2. Right before you start frying, add to the mixture the baking soda. Make sure the mixture is in a liquidy consistency.
  3. Heat a medium size frying pan and when hot, melt 1⁄4 teaspoon of butter so it coats the pan evenly.
  4. With a small ladle, pour the mixture onto the pan and shake lightly so the mixture coats the pan evenly.
  5. Fry on medium heat for 1-2 minutes until bottom is golden, flip and do the same to the other side.
  6. Once ready, transfer onto a plate.
  7. Keep frying the rest, adding butter to the pan each time to make sure the mixture doesn’t stick until no more mixture is left in the bowl.
  8. Fill the blintz with any filling you’d like- chocolate, jam, sweet cheese etc., roll and serve. For an extra spark, add powdered sugar on top.

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