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September 1


Saint of the day:
Saint Joshua the Patriarch (Joshua the Prophet) & Saint Caleb 


Saints Joshua & Caleb's  Story

Joshua: (Hebrew) Yahweh is salvation

               (Greek) Yehoshua is Jesus son of Naue


the leader of the Israelite tribes after the death of Moses, who conquered Canaan and distributed its lands to the 12 tribes. His story is told in the Old Testament Book of Joshua.








Tomb of Joshua and Joshua's Hill

Tomb of Caleb, Timnat Serah







Zucchini Potato Latkes

yields about 30-40 latkes


  • 6 large Russet potatoes or 12 regular-sized yellow potatoes

  • 4 medium zucchinis

  • 2 onions, grated

  • 4 eggs, lightly beaten

  • 1/4 cup flour or matzah meal

  • 2 teaspoons ground coriander

  • 2 teaspoons sea salt

  • 1/2 teaspoon ground black pepper

  • 3 tablespoons dried parsley

  • oil, for frying


  1. Grate the potatoes and zucchinis with a hand grater or in a food processor and transfer to a large mixing bowl. If you work fast enough I find that the potatoes don't brown so I don't bother placing them in water.

  2. Grate the onion and use your hands to squeeze out as much water as you can before placing in the potato mixture. Transfer the whole mixture to a clean kitchen towel or cheesecloth, wrap and squeeze out as much liquid as you can into the mixing bowl. Unwrap and transfer the mixture to a clean mixing bowl.

  3. Add the eggs, flour, coriander, salt, pepper, and parsley and mix well until everything is well coated.

  4. Heat 1 inch of oil in a skillet over medium high heat until a thermometer registers at 350F. Place a piece of carrot in the oil, it keeps the oil clean. Using your hands form small rounds of potato latkes about 1/4 cup in size and gently squeeze out some more of the liquid. Gently drop into the oil and flatten with the back of a spoon. Fry for 2-3 minutes on each side or until the edges are brown and crispy. If you're eating immediately, transfer the latkes to a paper-lined baking sheet to cool. Serve with the za'atar sour cream.

  5. If you're planning on freezing the batch for later use or storing it in the fridge for up to 2 days, don't drain the excess oil after frying. Freeze them and reheat them in a 400 degree oven for 15 minutes and then drain the excess oil on a paper towel. If you're reheating from the fridge, reheat them in a 400 degree oven for 5-7 minutes and drain on a paper towel. They'll be just as perfect as if they're freshly made, which was immensely helpful when cooking for a crowd.

Za'atar Sour Cream

  • 1 cup sour cream

  • 1 heaping tablespoon za'atar

  • 1 tablespoon olive oil


  1. Mix all the ingredients together and serve alongside the latkes. 

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