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August 6

Transfiguration of the Lord

The Story of the Transfiguration of the Lord

All three Synoptic Gospels tell the story of the Transfiguration (Matthew 17:1-8; Mark 9:2-9; Luke 9:28-36). With all agreeing, that Jesus is the Messiah and Jesus’ first prediction of his passion and death. The word “transfiguration” means to change form or shape, thus signifies a change of form or appearance. This is what happened to Jesus in the event known as the Transfiguration: His appearance changed and became glorious, it shone as brightly as the sun.


The transfiguration is one of the miracles of Jesus and this miracle is unique among others that appear in the gospels, in that the miracle happens to Jesus himself.

Some considered the transfiguration "the greatest miracle" in that it complemented baptism and showed the perfection of life in Heaven. The transfiguration is one of the five major milestones in the gospel narrative of the life of Jesus, the others being baptism, crucifixion, resurrection, and ascension. 


The Transfiguration acknowledges a few important things:

  1. That Jesus was the Messiah and predicted His death and resurrection.

  2. The he revealed, to a select few, His divine glory. They were Peter, James, and John, the three core disciples.

  3. Jesus is the Son of God

  4. Jesus had acknowledged Himself to be Christ

  5. The appearance of Moses and Elijah testified that Jesus was the one of whom the law and prophets spoke.






Mount Tabor

Mount Tabor is located in Lower Galilee, Israel, at the eastern end of the Jezreel Valley, 11 miles (18 km) west of the Sea of Galilee. It is believed by many Christians to be the site of the Transfiguration of Jesus. It is also known the Mount of Transfiguration.







  • 1 cucumber, diced

  • 2 medium tomatoes, diced

  • 1 head of romaine lettuce, shredded

  • 2 scallions, chopped or ½ red onion diced

  • 2 Tbsp chopped parsley


  • 2 Tbsp lemon juice

  • 1 Tbsp olive oil

  • 2 Tsp white wine vinegar

  • 1 dash of salt

  • 1 dash of freshly ground pepper


  1. Instructions for salad:

  2. Combine cucumber, tomatoes, romaine, scallions (or onions) and parsley.

  3. Instructions for dressing:

  4. Combine lemon juice, olive oil, vinegar, salt and pepper, mix into salad right before serving.

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  • 1 tablespoon kosher salt

  • 2 tablespoon finely minced fresh flat-leaf parsley

  • 1 tablespoon finely minced fresh thyme leaves

  • 1 tablespoon finely minced fresh rosemary leaves

  • 5 cloves garlic, finely minced

  • 2 tablespoon grainy mustard

  • 1 tablespoon grated lemon zest

  • 3 tablespoon olive oil

  • 1 (3 ½-pound) shoulder of lamb, rolled and tied

  • 1 cup beef stock

  • 1/2 cup red wine

  • 1 tablespoon cornstarch (optional)


  1. Combine salt, parsley, thyme, rosemary, garlic, lemon zest, mustard, and oil in the bowl of a food processor fitted with the metal blade. 

  2. Process until a smooth paste forms. Slather the herb mixture over lamb and let it rest, covered, out of the fridge. Preheat the oven to 325°F. 

  3. Place lamb on a rack set in a roasting pan and roast for about 1½ hours. Add half the stock and half the wine, baste lamb and continue roasting, until an instant read thermometer reads 145° to 150°F, about 30 minutes longer.

  4. Check the pan periodically to baste lamb and add more water or stock if needed. When lamb is done, transfer to a plate and cover loosely with foil. 

  5. Place the roasting pan directly on your stovetop and heat the pan juices over low heat. Add remaining stock and wine to the roasting pan, scraping up the bits that cling to the bottom of the pan. To thicken the sauce, create a slurry with cornstarch and 2 tablespoons of water, and stir into the sauce. Bring to a boil and repeat if necessary. Slice lamb and serve with the gravy spooned on top.

Serve with Israeli Couscous

  1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 2 cups Israeli couscous and toast until lightly browned, about 5 minutes. Add 3 cups chicken or vegetable broth; bring to a boil. 

  2. Reduce heat and simmer, covered until most of the liquid has been absorbed, about 10 minutes.  Stir in ½ cup halved pitted kalamata olives, ¼ cup chopped fresh flat leaf parsley, 3 tablespoons chopped fresh mint leaves, 1 teaspoon chopped fresh thyme leaves, and grated zest of half a lemon (or more, to taste). Drizzle with good quality olive oil and serve.






  • 4½ cups white four

  • 2 cups semolina flour

  • 1 teaspoon baking powder

  • 4 tablespoon sugar

  • 200 gr soft vegan butter

  • 1 cup canola oil

  • 1½ cups lukewarm water

  • 1 teaspoon rose water


  • 1 kg soft dates, pitted, or ground dates that are sold as a paste with no sugar added.
    (Soak dates for 30 minutes if they are too hard to use)

  • 1/2 c walnuts, chopped

  • 1 tablespoon canola oil

  • ½ cup concord wine

  • 2 teaspoon cinnamon

  • Powdered sugar for decoration


  1. Mix the dry ingredients. Add the margarine, oil, water, and rose water and use your hands to make a dough (you can use a mixer or a food processor as well). Add water as needed.

  2. If you use fresh dates and they are on the dry side, soak them with some hot water for 30 minutes, then drain them. Cut into small pieces and add the oil (no oil is needed if you use the paste). Mix the dates with concord wine and cinnamon. If the dates are still tough, microwave until soft.

  3. Divide the dough into 8 balls, roll each ball to a ½ cm thick rectangle. Spread the dates mixture over the dough, add nuts and roll the dough to make a cookie. Place on a lined baking sheet and slice, about 2 cm thick.

  4. Bake at 350° F for 35 minutes until top is golden. Let cool, then separate the slices and spread powdered sugar for decoration.

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