Hebrew Exercises – Self-correct ANSWERS

EXERCISE 1. Vocab.

 In the paragraph below, find the correct word or phrase that matches the  Hebrew words in the list.  Fill them in or write out both lists for practice!

In the beginning God created the heavens and the earth. And God said, “Let there be light” and there was light. And God saw that the light was good, and God divided the light from the darkness. And God called the light day and the darkness He called night. He separated the dry land from the waterof the seas.

     the earth      הארץ.      sea        ים          in the beginning    בראשית

the heavens       השמים           good  טוב                          created  ברה                                                            

darkness       חוֹשֶך                   night        לאילה                    light  אור

   God          אלֹהים           and there was      וְהַיהַ             water    מיים    



EXERCISE 2 . Vocab.

The root word rosh –  ראש  – means the beginning, or the head of;  something important.

Match the Hebrew words with the meanings:

ראש השנה  /  ראש בית ספר   /  ראש חודש   /  ראש הממשלה    /   הראש שלי

1. Beginning of a new month – ראש חודש

2. School principal / head of a school – ראש בית ספר

3. My head! –  הראש שלי

4. The Prime Minister –  ראש הממשלה

5. New Year / the beginning of the year – ראש השנה



EXERCISE 3.   Nouns – masculine and feminine

A. Copy the columns and fill in the missing nouns from the list:

בַנַמַה, יַלְדָה, בת, אוֹטוֹבוס, אַבָה, יַרֵאַח, בָיִתת , תמונה

boy  – yeled – יֵלֵד                           girl – yaldah – יַלְדָה,

father – abbaאַבָה                       mother – imah – אִימָא

son – ben –  בֵן                              daughter – bat – בת

book – sefer –  סֵפֶר                        picture – temunahתמונה

house – bayitבָיִת                      candle – ner –  נֵר

bus – ohtobus – אוֹטוֹבוס                 ship – ohniah – אֱנִייָה

orange – tappuz – תַפוז                  banana – bananahבַנַמַה


B. The Definite Article – ‘ha’ – 

By adding the definite article hey –  – as a prefix before the noun, you form a defining noun. E.g., a boy, yeled,  יֵלֵד   becomes the boy – ha‘yeled –  הָיֵלֵד

Do the same with the other nouns in the lists above.

C. Singular and Plural

Generally, masculine nouns in the plural form are given the suffix – im – יִם and feminine plurals are given  – ot – וֹת. E.g., boy – boys, yeled – yeladim – יֵלַדִים; girl – girls, yaldah – yeladot – יְלַדוֹת

These change the form of the word somewhat, as do: sons – banim and daughters – banot.

Fathers also are exceptions – avot , while mothers simply add an ‘ot’ –  ima’ot.

Write the plural forms of the remaining nouns in A.,
which simply receive the general endings im and ot.

סֵפֶר  – ספרים

תמונה  –  תמונות

בית   – בתים

נר – נרות

אותובוס – אוטובוסים    

אנייה – אונייות

תפוז – תפוזים

בננה – בננות


EXERCISE 4 – Nouns and Adjectives

Match the Hebrew word or phrase with the phrases below.

יוֹם אַרוֹך , הָבַיִת הָקַטַן , סֵפֶר טוֹב , בתִים גְדוֹלִים ,  המִִיכְתַב , הָיַלְדָה הָיַפָה , הָאַח שֵלוֹ , גַן יְלַדִים

ספר טוב , הָכֶלֶב שֵלִי , סוסים גדולים , השבוע

1. a good book     –   ספר טוב

2. the small house  –    הָבַיִת הָקַטַן

3. a children’s kindergarten –   גַן יְלַדִים

4. the letter –   המִִיכְתַב

5. his brother –  הָאַח שֵלוֹ

6. the pretty girl – הָיַלְדָה הָיַפָה

9. my dog – הָכֶלֶב שֵלִי

10. this week – השבוע

Homework Exercise 5 – La’Jiraf Yesh Tsavar Aroch – A Giraffe Has A Long Neck

VOCAB. EXERCISE 2 : Fill in the words of the song in English.

The giraffe has a long neck. He can see a bus before it leaves (goes out). And the sun before it dawns.

All that we can see, the giraffe sees before us (we do). He also gets remarks from those who see him:
“How good to be a tall animal!

The giraffe has a long neck.
He sees people at the edge of the world
and he predicts:
“Friends, in two months there will be rain!”

From the height of the giraffe we all look short. And the biggest problems we have
all look like small dots to the giraffe!

Plain Goat Cheesecake – Just in time for Shavuot!



Grain & Gluten Free, Cow Dairy Free, Refined Sugar Free …  & Healthy!

Our many thanks to Rachael Abel of Love Yourself Green for allowing us to share her cheesecake recipe.

This rich and creamy 4 ingredient Goat Cheesecake is completely guilt-free and is made very quickly in the blender!
Remember that it needs to chill in the fridge for at least 5 hours.


4 organic eggs
16 ounces soft goat cheese
1 teaspoon pure vanilla extract
⅔ cup raw honey – *Please read the notes if that seems like too much honey to you


Preheat oven to 350 degrees Fahrenheit /175 deg Celsius.
Place eggs in a blender and blend on high for 1-2 minutes, or until frothy.
Add remaining ingredients and blend on high until the mixture is smooth.
Pour into an un-greased glass pie plate and bake for 35-40 minutes, or until the edges are lightly browned.
Let cool on the counter for about an hour, then place the cheesecake (covered or not) in the fridge to chill and become firm for at least 5 hours – preferably overnight.
Serves: 8

Note: Expect the cheesecake to “fall” shortly after coming out of the oven.

*I’ve tried this recipe with ⅓ cup, ½ cup and ⅔ cup of raw honey – I got the best texture from using ⅔ cup honey, but I prefer the sweetness of ½ cup of honey for my own personal sweetness preferences – although they’re all good. ½ cup is the amount I used for these photos if that gives you an idea.

Rachel Abel – Love Yourself Green

Strawberry Yogurt Pots – Delightful dessert for Shavuot!

Strawberry Yogurt Pots


~ Jenny Lovell

Just in time for the dairy goodness of Shavuot!

A delightful Summer dessert – the sweetness of strawberries with the zesty tang of lemon!

You can decorate the ‘pots’ with a bright dash of green mint leaves or a swirl of whipped cream crowned with half a fresh strawberry.


2 Tablespoons butter
6 ginger nut cookies
185 grams ( 6 ounces ) strawberries
2 Tablespoons granulated sugar ( castor sugar)
185 grams ( 6 ounces ) Greek yoghurt
4 Tablespoons thickened cream
4 Tablespoons icing sugar ( confectioners sugar )
grated zest of 1 lemon
Juice of 1 lemon


Melt butter in a small saucepan and then transfer to a food processor with ginger nut cookies and process until they are fine crumbs.

Divide the mixture between 4 glasses and press into base of each. Chill in refrigerator.

Put the strawberries and granulated sugar in a saucepan and cook stirring continuously for 4 mins on low to moderate heat. Put aside and cool.

In a bowl mix together Greek yoghurt, cream, icing sugar, lemon zest and juice of lemon.

Fill the glasses with the yoghurt mixture and top each with the strawberries. Chill for 3 hours.

Serves 4

Carrot or Zucchini and Raisin Muffins (Grain and Dairy Free)


Carrot or Zucchini and Raisin Muffins (Grain and Dairy Free)

Recipe ~ Chelsey Mark Huttinga

These are a favorite with our family, I make a a huge batch and keep them in the freezer for days. They are ready for a quick defrost when we need to pack a lunch or grab a really fast breakfast.

6  Large organic and pastured eggs
4  Tbls butter or coconut oil
1/2 cup honey (or 1/4c honey plus several drops stevia extract)
1tsp sea salt
2 or 3 good splashes vanilla
1cup homemade coconut flour (1/2 cup commercial)
Good pinch aluminum free baking soda
1 cup shredded carrots or zucchini (or a combination of the two)
1/2 cup raisins (or cranberries)
2 Tbls pumpkin pie spice (or 1Tbls cinnamon, 1/2 Tbls cloves, and 1/2 Tbls allspice)
1/2 cup chopped nuts (optional)

1. Mix all ingredients together.
2. Bake in lined muffin pan at 350° until done (when you can smell them and they are firm to the touch but not hard).

I (Cindy) can testify to these begin so easy to make and so delicious!

Honey Custard (Dairy Free)


Honey Custard (Dairy Free)

Recipe ~ Chelsey Mark Huttinga

This is a very simple, delicious, rich, yummy dessert.  Our family even enjoys it for breakfast with fresh fruit. It also makes a great baby food if you omit the honey and use extra egg yolks instead of whole eggs.

2 cups full fat or homemade coconut milk, the richer the milk the better. ( If you prefer you can use whole raw milk)
4 large organic and pastured eggs
1/3 cup honey
1T gelatin
1 good splash vanilla

1. In a large sauce pan dissolve the gelatin in part of the coconut milk.
2. Add the rest of the ingredients and stir constantly as it cooks until it thickens.
3. Pour into cups or small dishes and dust with nutmeg, chill until set.

Amazing with a bit of maple syrup drizzled over the top.


photo credit: wikipedia

Making Yogurt in a Small Cooler


Making Yogurt In A Small Cooler

~ Recipe: Susan Maxon

Supplies needed:

several containers with covers
wooden spoon
1-quart milk
quality store-bought yogurt with live cultures
powdered milk (optional)


  1. Pour hot water into several covered containers that will fit inside your cooler to warm up the inside of the cooler.
  2. Heat 1-quart of milk on stovetop to 180 – 185, stirring with WOODEN spoon to prevent film from forming.
  3. Add 1/3 cup nonfat dry milk, stir thoroughly (makes yogurt thicker and boosts the calcium).
  4. Hold yogurt temp 10-20 minutes to prepare whey proteins which are responsible for thickening.
  5. Cool milk quickly to about 125 degrees (put pan in sink filled with cool water – keep thermometer in yogurt).
  6. Pour milk into a sterilized container with a cover (washing in dishwasher is good).
  7. Continue cooling to 110-115
  8. Add starter culture (2 tbsp of store-bought yogurt); stir thoroughly before adding & after to incorporate.
  9. Replace hot water in covered containers in cooler
  10. Wrap a towel around yogurt container and put inside cooler with the hot water containers.
  11. Set the cooler somewhere it won’t be jiggled for next 4-10 hours (incubation time will depend on starter used and thickness and texture desired). With store bought yogurt as a starter, it’ll probably take 8-10 hours to thicken enough. I often do this overnight.

Longer time and higher temperature = thicker, tangier yogurt

Less time and lower temperature = thinner, sweeter yogurt

If yogurt is too thin for your liking or you want to add fruit or maple syrup, thicken it by draining off some of the whey by letting it drain into a strainer lined with sanitized cheesecloth, coffee filters, paper towels, or a clean tea towel.

Refrigerate – which will also cause yogurt to thicken a bit more.


For “French Vanilla Yogurt” add 2 tbsp sugar and ½ tsp. vanilla for every 1 quart of milk (after “cooking”).

Skim milk makes firmer yogurt, whole milk makes creamier.

Store-bought yogurt works only for a limited number of “rounds”, then you must buy new yogurt to start the next batches. You can buy dried yogurt cultures online.

Maple Sweetened Lemonade


Maple Sweetned Lemonade

~ Recipe: Cindy


2 cups fresh squeezed lemon juice
pinch of salt
filtered water to fill gallon container
maple syrup* (or your sweetener of choice) for desired sweetness

To make your lemonade:

1. Pour 2 cups of freshly squeezed lemon juice and a pinch of salt into a gallon container.
2. Fill the container with filtered water – leaving room for your sweetener.
3. Add your sweetener of choice a little at a time until you reach your sweetness level.
4. Shake well and serve over ice.
5. Garnish with a slice of lemon and a sprig of mint.

*Tip: If you are adding maple syrup that has been stored in the refrigerator let it warm to room temperature or warm in a vat of warm water.

Sauteed Figs

Sauteed Figs
Recipe ~ Joanne Gosselin, Israel

A delicious, sweet fig dessert that’s simple but sophisticated. 

8  figs
2-3 Tablespoons butter
2 Tablespoons honey
Plain Greek Yogurt (or creamy white cheese in Israel)
Pistachios – ½ cup (about 24 pistachios)
1. Melt butter and honey in a skillet
2. Cut figs in half horizontally and place in pan – cut side down
3. Turn once and spread sauce in pan over figs
4. When figs are slightly browned and blistered remove from pan
To serve (4 people)
Place 4 halves on a small plate, drizzle with sauce from pan, top with a dollop of Greek yogurt, drizzle with honey and sprinkle with pistachios.
PIcture: For a larger gathering you can present a platter of the figs with toppings on the side. An excellent accompaniment is cool watermelon, sprinkled with feta cheese and mint.
This is also great as a starter or a fresh snack in summer!

Sweet & Sour Eggplant With Capsicum (Red Bell Pepper)

sweet and sour

Sweet and Sour Eggplant with Capsicum ( Red Bell Pepper)
serves 2

~ Recipe: Jenny Lovell

This recipe is versatile and can be enjoyed in any setting!


500 grams (or just a wee bit over a pound) eggplant,
and cubed red capsicum ( red bell pepper )
3 tbsp soy sauce
tbsp rice vinegar
2 tbsp brown sugar
2 clove garlic, crushed
2 tsp cornflour (cornstarch)
2-3 tbsp sesame oil (Optional – I use coconut oil)
Pineapple pieces, sliced into chunks
(optional) sesame seeds
2 cups cooked rice.


  1. Sprinkle the eggplant with salt and let stand for 15 – 20 minutes (this causes the eggplants to sweat taking out moisture). Moisture will appear on the surface of the eggplant after about 15 – 20 minutes.

2. Rinse salt from the eggplant and pat dry.

3. Cut the capsicum (bell pepper) into medium chunks

4. In a small bowl, mix together thoroughly, soy sauce, rice vinegar, brown sugar, garlic and cornflour (cornstarch). Put aside.

5. Heat a non stick frypan or wok over medium high heat till hot, then add oil. Add eggplant cubes and sauté till browned , 3-5 minutes. Put aside.

6. Add the red capsicum (bell pepper) to the frypan or wok and continue to sauté for 2-4 minutes until the capsicum (bell pepper) chunks are tender.

7. Add eggplant back into frypan or wok and mix with capsicum (bell pepper).

8. Reduce heat to medium. Pour the reserved sauce over the top of the eggplant and capsicum (bell pepper). Stir the sauce with the vegetables until evenly coated. Continue to stir until the sauce thickens, add the pineapple chunks and stir through or you can add pineapple chunks fresh as well.

9. Serve over hot rice, Sprinkle sesame seeds over the top of the eggplant and capsicum mixture & serve.

Yossi’s Apple Pie



Recipe ~ Debbie Elfassy, Benjamin, Israel

Debbie’s husband Yossi (originally from Morocco and a good cook himself) has made this apple pie for special occasions such as Rosh HaShanah or for Shabbat. When they ran a restaurant in Durban, South Africa – called, appropriately, Yossi’s – this pie was a great favorite.

P.S. Everyone says it’s the best Apple Pie ever, and I agree 100%! ~Keren


150gr butter
1cup sugar
2 eggs
Little grated lemon rind
2 cups flour, sifted


About 15 Granny Smith
green apples
Grated rind of 1 lemon
Half cup seedless raisins
3 generous tablespoons
sticky brown sugar
2 teaspoons cinnamon
1 teaspoon ginger
100 gr butter
Half cup red wine
1 teaspoon vanilla essence

To make filling:

  1. Peel apples and chop into large cubes.
  2. Place the apples and all the remaining filling ingredients in a large saucepan, and simmer gently, covered, till apples are cooked and any excess liquid has evaporated.(You may need to remove the lid to reduce the liquid). The mixture will be thick and jam-like.
  3. Adjust taste if necessary. Leave to cool a bit.

Make pastry:

  1. Mix butter and sugar. Add eggs, gradually.
  2. Add lemon rind, then flour until you get a soft, pliable dough.
  3. Line a greased pie dish with a thin layer of the dough. Prick with a fork.
  4. Bake 190C for 10 mins. Remove from oven.
  5. Arrange Apple Pie filling on top.
  6. Roll out remaining dough on a floured surface. Cut long strips and arrange them in a lattice pattern on the pie filling.
  7. Brush the strips with a little beaten egg yellow and sugar and bake till golden.
  8. Let cool and enjoy with a scoop of vanilla ice-cream or whipped cream.
  9. Bon Appetit! B’tei’avon!

Bonnie’s Pumpkin Soup

Bonnie’s Pumpkin Soup


Recipe ~ Bonnie Conner, Ohio, USA

This pumpkin soup has  a surprise dash of curry! I have opportunity to entertain folk from different countries and this delights my guests from India and Sri Lanka, as well as all who enjoy Indian cuisine.

To add protein, one can also add precooked chicken meatballs (as in the picture) for the last 10 – 15 minutes.

This is fine to make ahead of time and reheat making sure not to boil when reheating!
Also tasty as warmed up leftovers!

Note: If you do not mix dairy and chicken don’t add the milk/cream, use vegetable broth and olive oil instead of butter..

  1. Saute together in a medium size pot:
    ¾ cup chopped onions
    1 tsp curry powder
    1 Tbsp butter or olive oil

2.  Add: 
1 cup chicken broth
1 cup canned pumpkin
⅓ cup apple cider or apple juice
¾ medium, or ½ large apple – peeled and cored and chopped fairly small.

3. Heat/simmer approx. 20 minutes or until apple is tender.

4. Add ⅓ cup evaporated milk (I sometimes use a combination of whipping cream and 1% milk.)

Chia Seed Breakfast Pudding

Chia Seed Breakfast Pudding
serves: 1

Chia Breakfast Bowl

~ Recipe: Susan Maxon

1, 2, 3 – Delicious, quick and easy! 

1 Tblsp. chia seeds
1/2 cup milk (can use almond, coconut, etc.)
1 small banana, mashed
1/2 tsp. vanilla
pinch cinnamon

1. Mash banana in a bowl. Stir in chia seeds. Whisk in remaining ingredients.

2. Place in fridge overnight to thicken.

3. In the morning, you can add dried or fresh fruit and/or nuts and seeds for texture.

Pic: Keren ~ I topped mine with banana, a drizzle of date honey and a sprinkle of coconut  – it was delicious!

Middle Eastern Tabbouleh Salad

Middle Eastern Tabbouleh Salad


Recipe ~ Debbie Elfassi, Benjamin, Israel

The name Tabbouleh is derived from the Arabic word for spice, tabil and the Hebrew word for seasoning, tivul. Originally from the mountains of Syria and Lebanon, tabbouleh has become one of the most popular salads throughout the Middle East and an Israeli favourite.


2 tomatoes, finely chopped
1 small to medium onion, finely chopped,
1 cucumber, finely chopped
Half a bunch of mint, chopped
Bunch of parsley,chopped
Half a cup of wheat groats or couscous
Salt and black pepper
Olive oil
Lemon juice or Apple cider vinegar
1 teaspoon white sugar


1. Cover groats or couscous with boiling water, leave aside a few minutes till softened.
2. Mix all the chopped ingredients together in a large bowl.
3. Add the groats or couscous.
4. Season to taste, add sugar and some olive oil and lemon juice.
5. Toss and serve immediately.

Bon Appetit!

Jaffa Fruit Salad

Jaffa Fruit Salad

IMG_4727 IMG_4690

Recipe ~ Debby Elfassy

A refreshing contrast to traditional fruit salad, this Jaffa delight combines citrus fruits with litchis, dates, raisins and almonds, marinated in sweet wine.


1 tin litchis, plus juice
2 Jaffa (pink) grapefruit, segmented
4 oranges, segmented
1 small tin mandarins slices
Half cup slivered dates
Half cup raisins or cranberries or both
Half cup slivered or chopped almonds
1 cup orange juice
2 tablespoons lemon juice
Quarter cup brown sugar
Quarter cup sweet red wine


  1. Put all ingredients, except the dates and almonds, together in a big bowl.
  2. Let stand at least an hour.
  3. The dates/almonds are sprinkled over the salad just before serving.
  4. Garnish the salad bowl or individual servers with mint sprigs and serve with vanilla ice cream.

Bon Appetit! B’teiavon!

Special Summer Smoothie

Special Summer Smoothie


Recipe – Keren Hannah

With Summer around the corner, this is a refreshing and healthy smoothie to enjoy during the warmer weather! Really appreciate it here in Israel.


⅔ cup water with ¼ teaspoon sea salt
1 cup apple juice
1 small cucumber, peeled and sliced
1 apple quartered
1 banana, cut in chunks
¼ cup ice

Blend all ingredients together until smooth – relax and enjoy!

photo credit: wikipedia