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25 Jewish dishes to eat in NYC right now
(New York Jewish Week) — In a metropolis like ours — with both an incredibly rich Jewish heritage and a dynamic, ever-changing dining scene — it is almost impossible to choose just 25 dishes that define what Jewish food in New York City is like today.
And yet, that’s exactly what we tried to do with this list, created in partnership with our colleagues at The Nosher. Rather than present a “best of,” we aim to paint a vibrant portrait of the city’s Jewish food landscape, from classics like herring schmaltz and egg creams to new mashups like churros made from Yemenite malawach dough and bright-green vegan pickle-flavored soft serve.
This compilation of standout Jewish dishes across the boroughs is meant to capture what Jewish food — and maybe even being Jewish — is like in New York City today: joyful, a little bit syncretic, sometimes messy and always a source of pride.
From kosher adjaruli khachapuri — a Georgian cheese bread boat — in Queens to a Wagyu pastrami sandwich in Brooklyn, keep reading for our list of 25 Jewish dishes to eat in NYC right now.
Is your favorite Jewish dish not on our list? Let us know what we missed so that we may include it on a future list. Happy eating!
1 | Adjaruli khachapuri
Marani
(Shannon Sarna)
Ten years ago, one of the few places in New York City to get a Georgian cheese boat, or adjaruli khachapuri, was Marani, a two-level kosher Georgian restaurant in Rego Park, Queens. Today there are several more Georgian menus around town, but Marani remains the only kosher Georgian restaurant in the city. It’s really two restaurants in one: Upstairs, you’ll find a full bar and a meat menu with items like khinkali (Georgian soup dumplings). But downstairs, the dairy portion of the restaurant, is where you’ll find an Instagram-worthy cheese boat. Marani offers four varieties of khachapuri, but the classic boat-shaped adjaruli ($16), topped with raw egg and butter, is what cheesy carb dreams are made of. (Kosher) — Shannon Sarna
2 | Cheddar jalapeno knish
Yonah Schimmel
(Lily Lester)
Yonah Schimmel’s started as a Coney Island pushcart in 1890, and their Lower East Side storefront at 137 East Houston St. has been in business since 1910. Inside, the original counter still stands, and their knishes — essentially potato-filled Ashkenazi pastries — have been made the same way since then, too. Alongside the traditional potato, Yonah Schimmel’s has a host of knish flavors on the daily, from savory kasha and broccoli to sweet apple strudel and chocolate cheese, plus rotating daily specials. On the afternoon of our visit, we were lucky enough to try the cheddar jalapeno knish ($5.50) — a thick, almost mashed potato-filled pastry with a cheesy, mildly spicy kick. This one is definitely not your bubbe’s knish. (Kosher) — Lily Lester
3 | Chocolate rugelach
Lee Lee’s Baked Goods
(Lily Lester)
If you’re looking to meet a legend and taste legendary rugelach, we’ve got you covered: Alvin Lee Smalls, better known as “Lee Lee,” has been making rugelach in his Harlem bakery for more than 50 years. His mission has been to introduce rugelach to his uptown neighbors, as well to keep the craft of artisanal, handmade rugelach alive. Smalls, who is African American and not Jewish, started making the rolled cookies after seeing a recipe in the paper. After six months of tweaking, he perfected it. (His secret? Butter — and lots of it.) The soft, flaky, mouth-watering pastries come in three flavors: raspberry, apricot and, perhaps best of all, chocolate, which is especially memorable and gooey ($3 each). Sitting amid the homey, Southern kitchen-like decor at Lee Lee’s Baked Goods with a fresh plate of rugelach is a cross-cultural dream — and I don’t want to wake up. — Lily Lester
4 | Egg Cream
S&P Lunch
(Lily Lester)
Egg creams — which famously involve neither eggs nor cream — are one of those iconic New York Jewish foods with with mysterious origins. Does the name derive from a mispronunciation of the Yiddish word “echt,” meaning genuine? Or is it a riff off the phrase “Grade A milk”? No matter. If you are in search of the platonic ideal of a classic egg cream, head to Flatiron’s S&P Lunch. There, the folks behind the newly revamped old-school lunch counter use “the same ingredients that everybody uses,” as co-owner Eric Finkelstein told us us, adding, “the order of operations is very important.” I’m not a scientist, so I can’t tell you how or why S&P’s combination of seltzer, milk and Fox’s U-Bet syrup ($5) is so delicious — just trust me when I tell you that it is. — Lisa Keys
5 | Everything bagel with smoked whitefish salad
Modern Bread and Bagel
Upper West Side, Manhattan | Chelsea, Manhattan
(Shevy Baskin)
Embracing a gluten-free diet doesn’t mean your bagel-eating days are over. Thanks to the folks at kosher-certified Modern Bread and Bagel — which now boasts two locations in Manhattan — you can enjoy an everything bagel with whitefish salad ($13.95) that’s so good, you likely will forget it’s gluten-free. Don’t just take our word for it: These bagels have been named among the best in the city in a massive bagel-tasting project. We especially appreciate that the whitefish salad isn’t too salty, and that the pickled red onions add a welcome bite. (Kosher) — Shannon Sarna
6 | French fries with tehina ketchup
Laser Wolf
(Michael Persico)
For two summers in a row, New Yorkers and tourists alike have clamored for a table at Chef Michael Solomonov’s Tel Aviv-inspired eatery, Laser Wolf, located on the rooftop of Williamsburg’s Hoxton Hotel. The main attractions here are the skewers — meat, fish or vegetables — which are cooked on a charcoal grill and come with a bottomless and ever-changing selection of salatim, or Israeli salads. But the true revelation at Laser Wolf may be the french fries, which are a far cry from simple fried sticks of potatoes. These special spuds are brined, steamed, frozen and finally deep fried, creating the crispiest exterior and a super creamy interior. Each order ($14) is served with tehina ketchup. So what if the only reservation you can snag is at 10 p.m. on a weeknight? These fries are worth it. — Shannon Sarna
7 | Hummus masabaha with sauteed chicken liver
Miss Ada
(Courtesy Miss Ada)
The punnily named Brooklyn eatery Miss Ada — a play on the Hebrew word for restaurant, “misada” — is located just one block from Fort Greene Park. Inside the airy space, which has a charming backyard and an open kitchen decorated with fresh herbs, chef/owner Tomer Blechman offers his elevated take on traditional Israeli and Middle Eastern dishes. There’s no wrong dish to order, though the most comforting item on the dinner menu may be the creamy hummus masabaha with sauteed chicken liver — fresh hummus topped with warm chicken livers and caramelized onions ($15). You can “wipe” the delicious combo with fresh pita like an expert or eat it daintily with a knife and fork (well, as daintily as you can eat hummus). If you’re a chopped liver fan, this is one dish you won’t want to pass up on. As a bonus, a stroll through Fort Greene Park makes a great aperitif. — Lior Zaltzman
8 | Iced café slushie
Edith’s Sandwich Counter
(Brendan Cunningham)
On my first trip to Israel I fell in love with “ice café.” Not to be confused with a cold cup of coffee with ice cubes, Israeli ice café is essentially a coffee milkshake that’s delicious and refreshing in any season, but especially the scorching summer. Here in New York, Edith’s Sandwich Counter — a tiny Williamsburg spot that celebrates Jewish food from around the world — has made this treat even better. Edith’s iced café ($8.25) — a slushie made of cold brew, oat milk and tahini — is a delicious vegan concoction that’s both less sweet than a milkshake but creamier. What’s more, Edith’s offers a punch card to earn a free iced café slushie after your 10th purchase — which won’t be a difficult feat. — Julia Gergely
9 | Jachnun
12 Chairs Cafe
Soho, Manhattan| Williamsburg, Brooklyn
(Courtesy of 12 Chairs)
Jachnun is a hand-rolled Yemenite pastry that, while ubiquitous in Israel, is surprisingly hard to find in New York. But at 12 Chairs Cafe, an Israeli restaurant with locations in Soho and Williamsburg, you can get your fill: As part of their weekend brunch menu, you can order jachnun ($14), which is cooked slow and low overnight with a touch of date honey, resulting in a flaky, chewy and sweet pastry that melts in your mouth. The jachnun is served rolled up with traditional savory sides of zhug (a Yemenite spicy sauce), hard-boiled eggs and crushed tomatoes. The delectable treat might transport you to faraway lands, but be sure to take in the vibes right where you are: On the weekends, 12 Chairs is an especially lively spot where Israeli pop music is blasted through the speakers. — Julia Gergely
10 | Kafe Hawaij sticky bun
Fan-Fan Doughnuts
(Melissa Hom)
At Brooklyn’s Fan-Fan Doughnuts, James Beard-nominated Chef Fany Gerson makes decadent fried dough treats with juicy, oozing toppings and fillings. Gerson marries her Mexican and Jewish roots in her creations, which include guava and cheese doughnuts and, for Hanukkah, wonderfully comforting sufganiyot. Amid all these bright and inventive offerings are her sticky buns, a rolled pastry ($5.50) made with New York Shuk’s Kafe Hawaij, a transporting Israeli-Yemeni spiced coffee mix. Come early, prepare to stand in line and perhaps bring some extra napkins and wipes — because Fan-Fan is an immersive and sometimes sticky experience. — Lior Zaltzman
11 | Malawach churros
Balaboosta
(Peter Bonacci)
Chef Einat Admony’s Israeli dishes have been a staple of the NYC food scene since 2005, when Admony first opened Taim, a fast-service restaurant specializing in falafel. Since then, Admony has opened (and closed) several restaurants, including Kish Kash, Bar Bolonat and her second iteration of Balaboosta, a modern Israeli restaurant now located in the West Village, named for the Yiddish term for “perfect housewife.” Balaboosta is known for dishes like fried olives with labne and cauliflower with peanut tahini, but if you’re craving an extra-special sweet treat, save room for the malawach churros ($13). A riff on the popular Spanish/Portuguese treat, Admony’s churros are made of malawach — a flaky Yemenite flatbread that is popular throughout Israel. They are deep-fried, coated in cinnamon sugar and served with a mixed berry sauce and dulce de leche. — Shannon Sarna
12 | Manti
Chaikhana Sem Sorok
(Shannon Sarna)
Step off the subway in Rego Park, Queens and you’ll be surrounded by the melodious sounds of Russian, Spanish, Korean, Polish and more. This diverse neighborhood is also home to the largest Bukharian Jewish community outside of Israel; walk a few blocks east on 63rd Drive and you will have your choice of kosher restaurants that specialize in this Central Asian cuisine. Our pick of the bunch is Chaikhana Sem Sorok, a glatt kosher eatery featuring traditional Uzbeki and Bukharian cuisine, including some shlep-worthy manti dumplings topped with a hefty sprinkle of black pepper ($12 for four large dumplings the size of a child’s fist). The subway ride will feel worth it when you bite into the fatty meat surrounded by a delicate wrapping, but be sure to explore the rest of the menu, too, including the spiced lagman soup with noodles and hunks of meat; savory samsa pastries filled with beef, lamb or pumpkin; plus traditional tandoor bread to sop it all up. (Kosher) — Shannon Sarna
13 | Meat kubeh with beet broth
Kubeh
(Shannon Sarna)
The menu at Kubeh, which is dedicated to “lesser-known cuisines of the Middle East,” features seasonal salads, shareable plates and well-balanced cocktails. But what you really want to order is their namesake dish: kubeh, Iraqi-Kurdish stuffed dumplings served with your choice of broth. We recommend the traditional Kurdish siske kubeh, which are filled with slow-cooked beef. Pair them with selek, a rich beet and celery broth ($21). Before opening her restaurants, Long Island native Chef Melanie Shurka traveled to Israel and spent weeks with Iraqi grandmothers and renowned chefs learning how to carefully craft this regional dish. Now, New Yorkers get to enjoy the fruits of her labor: At Kubeh, they hand roll each dumpling they serve, carrying on this delicious, sacred tradition of comfort food. — Shannon Sarna
14 | Mercato Platter
Ras Plant Based
Crown Heights, Brooklyn | Chelsea, Manhattan
(Lily Lester)
Ras Plant Based, a happening, colorful spot on Franklin Avenue in Crown Heights, serves up tasty vegan Ethiopian cuisine. Though its owners, Milka and Romeo Regalli, aren’t Jewish, they decided to pursue kosher certification after a local rabbi offered to help them do it. “It was an easy decision to make,” Milka tells us. “We wanted to be able to open our space to everyone in the community.” The Mercato Platter ($21) is a must-try sampler of the eatery’s “spicier” dishes, including yakatilt — a medley of carrots, onions, cabbage and bell pepper; gomen, or braised collards; and missir, a red lentil stew with berbere sauce. The colorful spread arrives on a bed of spongy injera that melts in your mouth. With several rolled-up pieces of injera on the side, the platter is a fun meal to share with a friend. (Kosher) — Julia Gergely
15 | New York-style cheesecake
S&S Cheesecake
(Courtesy of S&S Cheesecake)
Up in the northern reaches of the Bronx, an unassuming storefront has been producing delectable cheesecakes every day for more than 60 years. Many consider S&S Cheesecake to be the best in a city known for its cheesecakes. The business was founded by Holocaust survivor Fred Schuster in 1960 and little has changed since then, including the recipe: The rich, creamy cheesecake is dense, flavorful and not too sweet with a soft, crumbly bottom. “The secret is to bake with love and serve with pride and passion,” says Yair Ben-Zaken, Schuster’s son-in-law, who operates the bakery today. The cakes are certified kosher and prices start at $20 for a 7-inch cake. (Kosher) — Julia Gergely
16 | Onion disc
Kossar’s Bagels & Bialys
Lower East Side, Manhattan | Hudson Yards, Manhattan | Upper East Side, Manhattan
(Julian Voloj)
Kossar’s Bagels and Bialys is world-famous for its bialys, with good reason: They’ve been baking the crusty rolls, with a center filled with toasted onion, on the Lower East Side since 1936. Buying a bialy (or a dozen) from Kossar’s is never the wrong move, though savvy New Yorkers know to arrive early or pre-order a large onion disc, also known as pletzl. This giant wheel of a carbohydrate, topped with caramelized onions and poppy seeds, is an incredible value at $6.95. Grab some cream cheese on your way out the door and you’ve got a hearty snack for the whole family. — Lisa Keys
17 | Pickle soft serve
Jacob’s Pickles
Moynihan Train Hall, Manhattan
(Courtesy of Jacob’s Pickles)
“Are you sure you want to do this?” asked the person behind the counter at Jacob’s Pickles when we ordered the pickle soft serve ($5). The correct answer: Yes, yes you do. The vegan, oat-milk-based pickle-flavored soft serve, topped with pickle slices, tastes like cucumber sorbet and is the refreshing treat you didn’t know you needed. Be warned: The portion size is enormous, so whether you’re looking for a palate cleanser or a revitalizing midday snack, sharing this frozen treat is an excellent group activity for anyone but the faintest of hearts. — Lily Lester
18 | Pickles (with a side of books)
Sweet Pickle Books
(Isabella Armus)
Ever sit down with a good pickle and wished you had a book to enjoy with it? Or vice versa? Well, both come hand-in-hand at Sweet Pickle Books — a one-of-a-kind used bookstore that also sells its own line of pickles. Located on Orchard Street near the Lower East Side’s historic “pickle alley,” owner Leah Altshuler came up with the idea for her hybrid shop at the beginning of the pandemic and it’s still thriving today. Drop by the cozy space, which is filled with love-worn paperbacks that hover below the $10 mark, and either swap your book donations for a jar of bread-and-butter, spicy or dill pickles — or simply buy a jar the old-fashioned way ($9.50-$12.95). — Isabella Armus
19 | Schmaltz & a Shot
Russ & Daughters Cafe
(Courtesy of Russ and Daughters)
When people think of Russ & Daughters, their first thought is usually smoked fish, and rightly so: The family-owned appetizing business has been specializing in the stuff since they opened in 1914. But at Russ & Daughters Cafe on Orchard Street, a sit-down restaurant around the corner from the original Russ & Daughters location, a herring dish, Schmaltz & a Shot ($17), draws upon the legacy of the eatery’s Jewish founder: Back in the day, Joel Russ would sit at a small table at his Houston Street shop where he’d kibbitz with friends and customers over schmaltz herring (extra-fatty herring) and schnapps. Today, the nostalgic plate of herring, raw onion and boiled potato hearkens back to this intimate, old-school vibe — while the bracing shot of vodka brings you right back to the present. — Lily Lester
20 | Schmaltz potatoes
Agi’s Counter
(Courtesy of Agi’s Counter)
Ashkenazi influences are peppered throughout the menu at Agi’s Counter, a charming neighborhood restaurant in Crown Heights that’s owned and operated by Chef Jeremy Salamon. The wine list is composed of exclusively Hungarian wines — a nod to Salamon’s heritage — and if you’re a fan of strong Eastern European flavors like caraway seeds, beets and trout, this is the spot for you. But perhaps the best reason for Jewish food lovers to come to Agi’s Counter is for the schmaltz potatoes, which are prepared confit-style in chicken fat and served with a healthy dollop of schmaltz aioli and lots of fresh chives. It comes as a side dish for $13, but it shines like the main attraction. — Shannon Sarna
21 | Seder Plate Margarita
Gertrude’s
(Lana Schwartz)
The Passover seder plate is rife with symbolism: bitter herbs represent the bitterness of slavery; saltwater represents the tears of our ancestors; and, in recent years, an orange has come to represent women and LGBTQ+ Jews, whose stories aren’t often told. For those who love the ceremony of the seder, you can now seek it out year-round: Gertrude’s, a newish Jewish bistro from the folks behind popular Williamsburg diner Gertie, has a Seder Plate Margarita ($15) on their imaginative cocktail menu. The drink combines some of these Passover flavors — bitter orange, parsley and salt water, plus lime and mezcal — for a unique, refreshing beverage that pairs well with dishes designed to “push the Ashkenazi tradition,” as co-owner Nate Adler says. Four cups of wine not included. — Lana Schwartz
22 | Seoul Meets Bagel sandwich
Between the Bagel
(Courtesy of Between the Bagel)
Walk into Between the Bagel on Astoria’s busy 30th Avenue corridor and you’ll spot a typical Jewish-American bagel menu of eggs, schmears and sandwiches. You’ll also notice, perhaps incongruously, a menu of Korean classics like yachaejeon (Korean vegetable pancakes) and dumplings. The true standouts at this spot are the mashups of of the two cuisines, particularly the popular Seoul Meets Bagel — a bagel topped with beef bulgogi (marinated and grilled beef), egg, cheese, kimchi and gochujang mayo ($10.83, tax included). This spicy, hearty sandwich will keep you full for hours. The friendly owner, Ben Suh, who describes the neighborhood as “a smorgasbord of culture,” has become a local legend: Not just popular for his culinary creations, Suh is known to give candy and samples to his customers, and treats for their dogs. — Lisa Keys
23 | Tahini soft serve sundae
Seed & Mill
(Courtesy of Seed & Mill)
At their stall in Manhattan’s Chelsea Market, Seed & Mill — a New York-based company known for its high-quality tahini and halva — serves a oat-milk-based soft serve that may forever change your mind about vegan desserts. Their satisfying tahini soft serve sundae ($8) is topped with crumbled halva and a drizzle of tahini, resulting in a creamy, salty concoction with just the right amount of contrasting crunch. While you’re there, grab a piece of their rich dark chocolate halva to go. — Shannon Sarna
24 | Thai Tea Babka French Toast
Thai Diner
(Philissa Cramer)
A Thai restaurant might be an unorthodox place to grab babka, but then again the Thai Tea Babka French Toast ($15) at Nolita’s happening Thai Diner is unorthodox in its own right. Only available during brunch and lunch, the dish features thick pillows of homemade babka, swirled with vanilla and fragrant with thai tea. A bright orange Thai-tea-flavored crema and a tiny pitcher of sweetened condensed milk allows customers to intensify the dish’s distinctive blend of rich spices and sweet milkiness. Thai Diner’s pandan-flavored green-and-white cookie offers another Southeast Asian twist on a Jewish deli classic, black-and-white cookies, but the French toast has been a signature dish since the restaurant opened in 2020 for good reason. — Philissa Cramer
25 | Wagyu Pastrami Sando
Shalom Japan
(John Keon)
Since opening in South Williamsburg in 2013, Shalom Japan has been making waves online and IRL. The restaurant is owned by husband-and-wife team Aaron Israel and Sawako Okochi, who draw upon their respective Jewish and Japanese roots. You’ve probably seen, or even tried, their iconic matzah ball ramen, which combines two of the world’s greatest comfort soups into a singular stellar dish. However, the star of the impressive menu may be their melt-in-your-mouth Wagyu Pastrami Sando ($22), which features house-cured pastrami simply dressed with Gulden’s mustard and piled between pillowy slices of shokupan, Japanese milk bread. I don’t give this title lightly: This sandwich is the softest thing I’ve ever eaten. — Isabella Armus
Is your favorite Jewish dish not on our list? Let us know what we missed so that we may include it on a future list!
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The post 25 Jewish dishes to eat in NYC right now appeared first on Jewish Telegraphic Agency.
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Letter from Vancouver: A monument draws on Jewish tradition to remember victims of Oct. 7
The garden of Temple Sholom Synagogue in Vancouver is a serene and contemplative place to remember the horrific events of Oct. 7, 2023—and the Israeli civilians, soldiers and foreign nationals who […]
The post Letter from Vancouver: A monument draws on Jewish tradition to remember victims of Oct. 7 appeared first on The Canadian Jewish News.
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Israel-Lebanon Ceasefire Deal ‘Tantamount to a Hezbollah Defeat,’ Says Leading War Studies Think Tank
Israeli tanks are being moved, amid cross-border hostilities between Hezbollah and Israel, in the Golan Heights, Sept. 22, 2024. Photo: REUTERS/Jim Urquhart
The terms of the newly minted ceasefire agreement to halt fighting between Israel and Hezbollah amounts to a defeat for the Lebanese terrorist group, although the deal may be difficult to implement, according to two leading US think tanks.
The deal requires Israeli forces to gradually withdraw from southern Lebanon, where they have been operating since early October, over the next 60 days. Meanwhile, the Lebanese army will enter these areas and ensure that Hezbollah retreats north of the Litani River, located some 18 miles north of the border with Israel. The United States and France, who brokered the agreement, will oversee compliance with its terms.
The Institute for the Study of War (ISW), in conjunction with the American Enterprise Institute’s Critical Threats Project (CTP), explained the implications of the deal on Tuesday in their daily Iran Update, “which provides insights into Iranian and Iranian-sponsored activities that undermine regional stability and threaten US forces and interests.” Hezbollah, which wields significant political and military influence across Lebanon, is the chief proxy force of the Iranian regime.
In its analysis, ISW and CTP explained that the deal amounts to a Hezbollah defeat for two main reasons.
First, “Hezbollah has abandoned several previously-held ceasefire negotiation positions, reflecting the degree to which IDF [Israel Defense Forces] military operations have forced Hezbollah to abandon its war aims.”
Specifically, Hezbollah agreeing to a deal was previously contingent on a ceasefire in Gaza, but that changed after the past two months of Israeli military operations, during which the IDF has decimated much of Hezbollah’s leadership and weapons stockpiles through airstrikes while attempting to push the terrorist army away from its border with a ground offensive.
Additionally, the think tanks noted, “current Hezbollah Secretary General Naim Qassem has also previously expressed opposition to any stipulations giving Israel freedom of action inside Lebanon,” but the deal reportedly allows Israel an ability to respond to Hezbollah if it violates the deal.
Second, the think tanks argued that the agreement was a defeat for Hezbollah because it allowed Israel to achieve its war aim of making it safe for its citizens to return to their homes in northern Israel.
“IDF operations in Lebanese border towns have eliminated the threat of an Oct. 7-style offensive attack by Hezbollah into northern Israel, and the Israeli air campaign has killed many commanders and destroyed much of Hezbollah’s munition stockpiles,” according to ISW and CTP.
Some 70,000 Israelis living in northern Israel have been forced to flee their homes over the past 14 months, amid unrelenting barrages of rockets, missiles, and drones fired by Hezbollah in Lebanon. Hezbollah began its attacks last Oct. 8, one day after the Palestinian terrorist group Hamas’s invasion of and massacre across southern Israel. The Jewish state had been exchanging fire with Hezbollah but intensified its military response over the past two months.
Northern Israelis told The Algemeiner this week that they were concerned the new ceasefire deal could open the door to future Hezbollah attacks, but at the same time the ceasefire will allow many of them the first opportunity to return home in a year.
ISW and CTP also noted in their analysis that Israel’s military operations have devastated Hezbollah’s leadership and infrastructure. According to estimates, at least 1,730 Hezbollah terrorists and upwards of 4,000 have been killed over the past year of fighting.
While the deal suggested a defeat of sorts for Hezbollah and the effectiveness of Israel’s military operations, ISW and CTP also argued that several aspects of the ceasefire will be difficult to implement.
“The decision to rely on the Lebanese Armed Forces (LAF) and UN observers in Lebanon to respectively secure southern Lebanon and monitor compliance with the ceasefire agreement makes no serious changes to the same system outlined by UN Security Council Resolution 1701, which ended the 2006 Israel-Hezbollah war,” they wrote.
Resolution 1701 called for the complete demilitarization of Hezbollah south of the Litani River and prohibited the presence of armed groups in Lebanon except for the official Lebanese army and the UN Interim Force in Lebanon (UNIFIL).
This may be an issue because “neither the LAF nor the UN proved willing or able to prevent Hezbollah from reoccupying southern Lebanon and building new infrastructure. Some LAF sources, for example, have expressed a lack of will to enforce this ceasefire because they believe that any fighting with Hezbollah would risk triggering ‘civil war,’” the think tanks assessed.
Nevertheless, the LAF is going to deploy 5,000 troops to the country’s south in order to assume control of their own territory from Hezbollah.
However, the think tanks added, “LAF units have been in southern Lebanon since 2006, but have failed to prevent Hezbollah from using the area to attack Israel.”
The post Israel-Lebanon Ceasefire Deal ‘Tantamount to a Hezbollah Defeat,’ Says Leading War Studies Think Tank first appeared on Algemeiner.com.
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What Nutmeg and the Torah Teach Us About Securing a Long-Term Future
A Torah scroll. Photo: RabbiSacks.org.
Here’s a fact from history you may not know. In 1667, the Dutch and the British struck a trade deal that, in retrospect, seems so bizarre that it defies belief.
As part of the Treaty of Breda — a pact that ended the Second Anglo-Dutch War and aimed to solidify territorial claims between the two powers — the Dutch ceded control of Manhattan to the British.
Yes, that Manhattan — the self-proclaimed center of the universe (at least according to New Yorkers), home to Wall Street, Times Square, and those famously overpriced bagels.
And what did the Dutch get in return? Another island — tiny Run, part of the Banda Islands in Indonesia.
To put things in perspective, Run is minuscule compared to Manhattan — barely 3 square kilometers, or roughly half the size of Central Park. Today, it’s a forgotten dot on the map, with a population of less than 2,000 people and no significant industry beyond subsistence farming. But in the 17th century, Run was a prized gem worth its weight in gold — or rather, nutmeg gold.
Nutmeg was the Bitcoin of its day, an exotic spice that Europeans coveted so desperately they were willing to risk life and limb. Just by way of example, during the early spice wars, the Dutch massacred and enslaved the native Bandanese people to seize control of the lucrative nutmeg trade.
From our modern perspective, the deal seems ridiculous — Manhattan for a pinch of nutmeg? But in the context of the 17th century, it made perfect sense. Nutmeg was the crown jewel of global trade, and controlling its supply meant immense wealth and influence. For the Dutch, securing Run was a strategic move, giving them dominance in the spice trade, and, let’s be honest, plenty of bragging rights at fancy Dutch banquets.
But history has a funny way of reshaping perspectives. What seemed like a brilliant play in its time now looks like a colossal miscalculation — and the annals of history are filled with similar trades that, in hindsight, make us scratch our heads and wonder, what were they thinking?
Another contender for history’s Hall of Fame in ludicrous trades is the Louisiana Purchase. In 1803, Napoleon Bonaparte, who was strapped for cash and eager to fund his military campaigns, sold a vast swath of North America to the nascent United States for a mere $15 million. The sale included 828,000 square miles — that’s about four cents an acre — that would become 15 states, including the fertile Midwest and the resource-rich Rocky Mountains.
But to Napoleon, this was a strategic no-brainer. He even called the sale “a magnificent bargain,” boasting that it would “forever disarm” Britain by strengthening its rival across the Atlantic. At the time, the Louisiana Territory was seen as a vast, undeveloped expanse that was difficult to govern and defend. Napoleon viewed it as a logistical burden, especially with the looming threat of British naval power. By selling the territory, he aimed to bolster France’s finances and focus on European conflicts.
Napoleon wasn’t shy about mocking his enemies for their mistakes, once quipping, “Never interrupt your enemy when he is making a mistake.” But in this case, it’s tempting to imagine him swallowing those words as the United States grew into a global superpower thanks, in no small part, to his so-called bargain.
While he may have considered Louisiana to be a logistical headache — too far away and too vulnerable to British attacks — the long-term implications of the deal were staggering. What Napoleon dismissed as a far-off backwater turned out to be the world’s breadbasket, not to mention the backbone of America’s westward expansion.
Like the Dutch and their nutmeg gamble, Napoleon made a trade that no doubt seemed brilliant at the time — but, with hindsight, turned into a world-class blunder. It’s the kind of decision that reminds us just how hard it is to see past the urgency of the moment and anticipate the full scope of consequences.
Which brings me to Esav. You’d think Esav, the firstborn son of Yitzchak and Rivka, would have his priorities straight. He was the guy — heir to a distinguished dynasty that stretched back to his grandfather Abraham, who single-handedly changed the course of human history.
But one fateful day, as recalled at the beginning of Parshat Toldot, Esav stumbles home from a hunting trip, exhausted and ravenous. The aroma of Yaakov’s lentil stew hits him like a truck. “Pour me some of that red stuff!” he demands, as if he’s never seen food before.
Yaakov, never one to pass up an opportunity, doesn’t miss a beat.
“Sure, but only in exchange for your birthright,” he counters casually, as if such transactions are as common as trading baseball cards. And just like that, Esav trades his birthright for a bowl of soup. No lawyers, no witnesses, not even a handshake — just an impulsive decision fueled by hunger and a staggering lack of foresight.
The Torah captures the absurdity of the moment: Esav claims to be “on the verge of death” and dismisses the birthright as worthless. Any future value — material or spiritual — is meaningless to him in that moment. All that matters is satisfying his immediate needs.
So, was it really such a terrible deal? Psychologists have a term for Esav’s behavior: hyperbolic discounting — a fancy term for our tendency to prioritize immediate rewards over bigger, long-term benefits.
It’s the same mental quirk that makes splurging on a gadget feel better than saving for retirement, or binge-watching a series more appealing than preparing for an exam. For Esav, the stew wasn’t just a meal — it was the instant solution to his discomfort, a quick fix that blinded him to the larger, long-term value of his birthright.
It’s the classic trade-off between now and later: the craving for immediate gratification often comes at the expense of something far more significant. Esav’s impulsive decision wasn’t just about hunger — it was about losing sight of the future in the heat of the moment.
Truthfully, it’s easy to criticize Esav for his shortsightedness, but how often do we fall into the same trap? We skip meaningful opportunities because they feel inconvenient or uncomfortable in the moment, opting for the metaphorical lentil stew instead of holding out for the birthright.
But the Torah doesn’t include this story just to make Esav look bad. It’s there to highlight the contrast between Esav and Yaakov — the choices that define them and, by extension, us.
Esav represents the immediate, the expedient, the here-and-now. Yaakov, our spiritual forebear, is the embodiment of foresight and patience. He sees the long game and keeps his eye on what truly matters: Abraham and Yitzchak’s legacy and the Jewish people’s spiritual destiny.
The message of Toldot is clear: the choices we make in moments of weakness have the power to shape our future — and the future of all who come after us. Esav’s impulsiveness relegated him to a footnote in history, like the nutmeg island of Run or France’s control over a vast portion of North America.
Meanwhile, Yaakov’s ability to think beyond the moment secured him a legacy that continues to inspire and guide us to this day — a timeless reminder that true greatness is not built in a moment of indulgence, but in the patience to see beyond it.
The author is a rabbi in Beverly Hills, California.
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