Camp Fire Recipes
In honour of Lag B’omer for Yom Revi’i Recipe we bring you a few camp fire recipes.
Lag B’Omer is the 33rd day in the annual Counting of the Omer, which takes place between Passover and Shavuot. While the Counting of the Omer is a semi-mourning period, all restrictions of mourning are lifted on this 33rd day of the Omer. Families go on picnics and outings and children play with toy bow and arrows, but the most well-known custom of Lag B’Omer is the lighting of bonfires.
Last Shabbat, Tzfat was full of visitors who came from all over Israel and around the world so that they could join in the Lag B’Omer festivities at Mt Meron. Meron is the burial place of Rabbi Shimon bar Yochai, author of the first Kabbalistic work, the Zohar, and hundreds of thousands of Jews gather throughout the night and day to celebrate with bonfires, torches, song and feasting.
This meal is really simple and pretty much cooks itself – just leave it in the hot coals! But be sure to count how many potatoes you put in the fire, because the foil blackens and tends to blend in well with the coals.
large baking potatoes
whole onions, yellow or red
seasoning of your choice: some spices that work well are Rosemary, dill, parsley, basil, thyme, oregano, paprika, salt and pepper
Slice potato almost all the way through, but leave enough to hold it together.
Slice the onion, and put one slice in between each potato slice.
Sprinkle with your chosen seasoning.
Wrap well with heavy aluminum foil and bury in the coals of the fire.
Leave untouched for about 45 minutes (test to see if they are done by piercing them with a fork – the fork should lift out without lifting the potato.)
*Cooking time depends on size of potatoes and how hot the fire is.
Tin Foil Stew
(makes 1 serving)
170 g beef (blade roast is a good option), trimmed and cut into 1 inch cubes
2 carrots, sliced
1 onion, chopped
1 clove crushed garlic
1 pinch of salt
1 pinch of ground black pepper
1 Tbsp of margarine
1 Tbsp of water
On a large square sheet of foil, layer beef, potato cubes, carrots, onion and garlic. Sprinkle with salt and pepper, top with butter and a tablespoon of water.
Roll edges of tin foil together and seal tightly.
Bury it in campfire coals for about 1 hour.
You can eat it right out of the foil! No dirty dishes to clean!
Camp fire dessert:
Cut up some apples, pears, or peaches etc,
sprinkle them with sugar and cinnamon
Wrap them in foil and place in the fire.
This tasty dessert will be ready in about 10 to 15 minutes.