The Charlotte Jewish News- Janurary 2026- Page 28
Around the Table: Hebrew Teacher Nitzan Arad Brings Culinary Flair to Charlotte Jewish Day School
By Charlotte Rouchouze
Most of us have had the experience of meeting people in person and then“ friending” them on social media, only to find out new, interesting things about them that we didn’ t know. I spent 2 days with Nitzan Arad, my son’ s Hebrew teacher, on the Ballantyne Jewish Center trip to New York City last February, and when I returned and found her on Instagram, I was surprised to see her social media filled with gorgeous pictures of food and creative tablescapes. Over the last few months, I’ ve also noticed her culinary contributions popping up at CJDS events, most recently a divine layered halva mousse at a recent fundraiser event.
Nitzan, originally from Haifa, went to school to study Hebrew education and has spent most of her life teaching the Hebrew language to both kids and adults. But a passion for the culinary arts and the arts de la table have always been a close second to her commitment to Hebrew education. Before coming to the US, she and her family lived for a number of years in the Philippines where Nitzan taught Hebrew at the Canadian American School of Manila. On the side, she hosted elaborate dinner parties for the Jewish community, mainly applying culinary knowledge she learned on her own. She gained a following of people who enjoyed her food, and soon started her own catering and culinary education business. She found many locals interested both in the Hebrew language and in Israeli cooking, and others who enrolled in her cooking classes on behalf of employers who hoped to eat good Israeli food in their homes. Specialties included the Moroccan Jewish cooking of her family, Israeli classics, and desserts.
She pulls out her phone and shows me albums full of beautiful photos featuring Jewish holiday desserts, platters of Purim cookies for Mishloach manot, stunning piped meringue cookies and more. She also rolls up her sleeve to show me a small tattoo on her forearm of a piping bag with the word passion next to it. Since moving to Charlotte, finding the time for her passion has been a bit more challenging than in the past, but she tells me she still hosts friends for shabbat and holiday dinners, and regularly offers her talents for school dinners. I can tell that all her food reflects an attention to good flavors, an eye for beautiful presentation, and a love for Jewish traditions. Chraimeh Tofu Arad shares her recipe for a Chraimeh-style tofu, a vegetarian interpretation of Moroccan fish. Because Arad keeps kosher, she has developed a range of plant-based versions of Jewish classics for times when kosher options aren’ t readily available. This is one of her favorites. Ingredients For the cutlets
• 300 grams of tofu, processed to a smooth, minced consistency( add a splash of water if needed)
• 3 tablespoons breadcrumbs
• 1 bunch cilantro, chopped
• 1 small red onion, chopped
• 1 garlic clove, minced
Holocaust Survivor Shelly Weiner To Share Her Testimony
By Douglas Greene
North Carolinians will have an opportunity to hear firsthand Holocaust testimony later this month, as communities across the state join a virtual program marking International Holocaust Remembrance Day. The event, organized by the Jewish Federation of Raleigh in partnership with the newly formed StandWithUs High School of the Triangle, brings together Federations, JCCs and partner organizations in a collective effort to strengthen Holocaust education and confront contemporary antisemitism. This important work supports Jewish Federation of Greater Charlotte’ s( JFGC) key initiative, Outshine Hate.
On Sunday, Jan. 25, from 2 to 3:30 p. m., Holocaust survivor Shelly Weiner will share her story via Zoom from her home in Greensboro, N. C.. Weiner, who has spoken widely about her experiences as a child in hiding, has long been a trusted voice in North Carolina’ s Holocaust education landscape. The Raleigh Federation team has built this program with a focus on youth leadership and has intentionally opened it to Jewish communities across the state.
• 4 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt, to taste For the sauce
• 1 / 4 cup canola or corn oil
• 10 garlic cloves, crushed
• 1 sweet red pepper, thinly sliced
• Small green chili peppers, to taste
• 1 bunch cilantro, chopped( stems and leaves)
• 6 ripe tomatoes, quartered
• 2 tablespoons paprika
• 1 tablespoon cumin
• 1 teaspoon sugar
• Salt, to taste
Local organizations are encouraged to host group viewings or share the program with their networks so as many community members as possible can hear Weiner’ s testimony. In Charlotte, JFGC in partnership with the Levine JCC, will reserve Lerner for a community viewing.
For additional details, please contact Douglas Greene at douglas. greene @ jewishcharlotte. org and / or visit the online JFGC Community Calendar to register.
• 1 liter of water Preparation Cutlets 1. In a bowl, combine the ingredients. Mix until uniform, then form into flattened patties slightly larger than a Ping-Pong ball.
2. Line a baking sheet with parchment paper, drizzle lightly with olive oil, and arrange the patties in a single layer.
3. Bake for about 15 minutes, or until firm and lightly golden. Sauce 1. In a large pot, heat the oil over medium heat.
2. Add the oil, garlic, sweet red pepper, green chili peppers, and cilantro, and cook
Charlotte Rouchouze, PhD is a local French teacher, food blogger, and beaded jewelry designer. Her blog about food traditions from around the world can be found at www. thechildrenstable. com. Contact her at charlotte. rouchouze @ yahoo. com.
for about 5 minutes.
3. Next, add the tomatoes, paprika, cumin, sugar, and salt. Cook for another 5 minutes.
4. Stir in the water, bring to a boil, then reduce to a simmer and cook for 20 minutes.
5. Add the patties to the pot and cook for an additional 15 minutes.
6. Serve hot, topped with chopped cilantro.