Lately while contemplating why I prefer war torn crazy Israel to the calm of Australia, the land of my birth and upbringing. I considered creativity and design in Israel and what makes for Israeli design, is there even such a category, vibe, look or feel. Italian or Scandinavian design conjures up immediate images. Does Israeli design have a look? Or is it more of an attitude that permeates the design directive.

What is that attitude? Where does it come from?

Tension, stress and survival leads to innovation, creativity as well as pragmatism and innovation. Usually the question “does it work?” precedes “is it cool or beautiful”, however the smart problem solving can lead to the cool factor.

Chutzpah + informality are characteristics Israelis are wired with. There’s a boldness and lack of reverence for rules. Designs can feel direct, slightly rough, even unfinished on purpose. Perfection isn’t the goal; usefulness and honesty are often touched with some whimsy.

Local context & tension: Design reflects contradictions: ancient history vs. hyper-modern life, desert landscapes vs. dense cities, conflict vs. playfulness. This tension shows up in typography, architecture, and fashion. Tension is of course also played out in politics, religion that reflects back into design.

Typography as a big deal: Hebrew typography plays a central role. Designers often experiment with bilingual (Hebrew–English–Arabic) systems, letterforms, and grid structures shaped by right-to-left reading and left to right. Language again mixes the ancient and biblical with up to date everyday and military slang. Hebrew had to jump start from the Bible to Modern day language. Hence Hebrew sounds blunt and aggressive because it doesn’t have all the years of development of synonyms to soften it.

Tech-driven thinking: Because of Israel’s strong tech and startup culture, design often overlaps with UX, product design, and systems thinking. Even in graphic or industrial design, there’s a sense of optimization, modularity, and iteration.

Humor often deprecating is a traditional Jewish-Israeli trait – part of the Israeli survival DNA. Humor is often audacious, and not subtle. From here the leap to bold design is not great.

Mix of East and West – as Israel is an immigrant country, there are a multitude of cultural streams that blend often in surprising and innovative ways. There isn’t a dominant culture – its more diffused – dominant culture is the culture of diverse immigrants – sitting on a layer of diverse middle east cultures.

Minimalism with warmth: There is a penchant for clean lines and restrained palettes, but not cold Scandinavian minimalism decorative elements can be combined with those clean lines. Hand-made elements often soften things. Because for the most part production is not for mass markets design can be nimble – as you’re not making millions

Religion:  Its part of the lexicon it’s there, it’s not irrelevant. Even for those that are opposed to it.

Design vocabulary in Israel is relatively new: the ancient sits with the most modern skipping over medieval, renaissance and the last century, and everything in between. Design students can’t observe beautiful renaissance cathedrals or sculptures and their way home. Hence in some way they are starting from scratch.

DIY & adaptability: Influenced by military service, kibbutz culture, and immigrant histories, there’s a strong DIY mindset: repurposing, hacking, making things work with what’s available, taking short cuts. Bending the rules.

Israeli design is diverse it is distilled from stress, tension, sense of existential survival, hi tech noise, ancient-modern, east-west, chaos, aggression, sunlight, military focus, religion, informal practicality and warmth

I’ve been invited to a seder but Im not Jewish – what do I need to know

That’s awesome! Getting invited to a Passover seder is a special experience—rich in tradition, food, and storytelling. You don’t have to be Jewish to appreciate it or to participate meaningfully. Here’s a quick guide to help you feel comfortable and know what to expect:

The Basics

What’s a Seder?
“Seder” means “order” in Hebrew. It’s a ceremonial dinner steeped oin tradtions and special customs held on the first (and sometimes second) night of Passover, telling the story of the Israelites’ exodus from Egypt. It follows a specific sequence from a book called the Haggadah.

How Long Is It?
Depends on the host, but it can be anywhere from 1.5 to 4+ hours.  So be prepared. The more religious the longer it is. Some famikies only read the text of the book, and others discuss many aspects of the text. You may be called on to read in your language. Try and get hold of the book at a book a book store or on the internet and familiarize yourself.  Preparation allows you to fit in more comfortabley.

What to Expect

Ceremony First, Then Dinner
There’s a lot of reading, singing, blessings, and symbolic food before the main meal. You’ll eat small bites (like parsley dipped in salt water, bitter herbs, etc.) early on, but don’t expect dinner until later in the evening.

Reading the Haggadah
Everyone usually takes turns reading from the Haggadah. You can follow along or just listen. No pressure—many seders are informal and inclusive.

Four Cups of Wine
You’ll drink four small cups of wine (or grape juice) throughout the seder. These represent different stages of freedom. Your host will guide you when it’s time to drink.

The Seder Plate is placed in the center of the table
This centerpiece includes symbolic foods:

• Matzah (unleavened bread) represents the bread the children of Israel baked in haste and didn’t not wait to rise.
• Maror (bitter herbs, like horseradish) represents the bitter times the children  of Israel experienced
• Charoset (sweet mix of apples, nuts, wine) represents the brick and mortar to build the pyramids
• Karpas (greens like parsley)
• Z’roa (shank bone) represents the sacrificial lamb
• Beitzah (egg) represents fertility

Questions Are Encouraged
The whole night is based around asking questions—especially “Why is this night different from all other nights?”  This is a song that the youngest in the family sings or recite. Don’t be shy if you’re curious about anything. The focus is on including children  and encouraging questions – the best way to learn. So any questions you have will be welcomed. Never feel shy at a Jewish table or meal

Etiquette Tips

Ask If You Can Bring Something
How about a gift form Barbara Shaw Gifts – the best thing to bring!! Many hosts will appreciate a bottle of wine (kosher). Flowers are always a safe bet too.

Dress Nicely
Think “holiday dinner” or “smart casual” unless told otherwise.

Be Open
It’s okay to ask what things mean or why they’re done. Most Jews love explaining traditions to guests.

Avoid Leavened Products
During Passover, Jews avoid leavened bread (like regular bread, pasta, pastries). Don’t bring a baguette! Its best not to bring food

Passover Pesach – involving the kids:

Passover is a festival really aimed at telling the story of the Children of Israel to children. The hagadah is aimed and directed at children. There is ample interest for children, however, this also demands that parents and grownups familiarize themselves with the text and stories to make it interesting.

The section before the meal is longer and has longer texts, and the section after the meal has more songs  - with the aim of keeping it lively and fun when kids are more tired.

The objective is to keep children asking questions – “ what is this all about? Why do we eat matzah why do we have salt  water or bitter herbs or Charoset.

Some people assign roles (Pharaoh, Moshe, etc.) and let kids act out the Exodus with simple costumes, props, or puppets.

Barbara Shaw has a Pesach Question Box with all sorts of questions pertaining to Passover that can be asked. Which keeps people involved.

It’s important that people and children around the table read the hagadah in Hebrew or their own language. So it’s not a one man show

Some people prepare small bags with toy representations of the 10 plagues (e.g., rubber frogs, red food coloring for blood, plastic locusts, etc.). Let kids "bring out" each one as you tell the story.

The Afikoman Search should be a major event, it should be fun, and yes presents for all the children is a must for everyone that finds the afikoman or not.

Children can be involved in setting the table and making items of food. Involvement is the key. Its not a one person show.

Some teachers and parents help children draw their own Haggadah, before the seder. Kids can color or assemble their own Haggadah pages with stickers and drawings.

Keep it musical, either learn the songs or play the songs in what every way. Judaism should be associated with joy and fun.

 I feel there’s no need to “water down” the hagadah and make it too simple. The Hagadah has been read and survived for centuries, it is our joy and duty to keep our traditions alive and relevant.

Pesach Sameach ve Kasher!

1. Kárpáti Tzimmes (Hungarian Sweet Carrot Stew)

A sweet side dish, often served with brisket.

Ingredients:

• 6 large carrots, sliced

• 1/2 cup honey or sugar

• 1/2 cup dried apricots or prunes

• 1/2 teaspoon cinnamon

• 1/2 teaspoon salt

• 2 tablespoons oil

• 1 cup orange juice

Instructions:

1. Sauté the carrots in oil for a few minutes until slightly soft.

2. Add dried fruit, honey/sugar, cinnamon, and salt.

3. Pour in orange juice and simmer for 20–30 minutes until the carrots are tender and the sauce thickens.

4. Serve warm.

2. Pászka Gombóc (Matzah Dumplings)

Hungarian matzah balls, usually served in chicken soup.

Ingredients:

• 4 sheets of matzah

• 2 eggs

• 1/4 cup water or broth

• 2 tablespoons melted chicken fat or oil

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

Instructions:

1. Crumble matzah and soak in water or broth for 5 minutes.

2. Beat eggs and mix with melted fat, salt, and pepper.

3. Combine with soaked matzah to form a dough. Let rest for 15 minutes.

4. Form into small balls and drop into boiling water or chicken soup.

5. Simmer for 15–20 minutes until cooked through.

3. Diós Pászka Torta (Hungarian Walnut Passover Cake)

A nut-based, flourless cake for dessert.

Ingredients:

• 6 eggs, separated

• 1 cup sugar

• 1 1/2 cups ground walnuts

• 1 teaspoon vanilla extract

• Zest of 1 lemon

Instructions:

1. Preheat oven to 175°C (350°F).

2. Beat egg yolks with sugar until thick and pale.

3. Stir in ground walnuts, vanilla, and lemon zest.

4. Beat egg whites to stiff peaks and fold into the batter.

5. Pour into a greased pan and bake for 30–40 minutes.

6. Cool and serve plain or with fruit preserves.

1. Morocco – Mimouna Festival

At the end of Passover, Moroccan Jews celebrate Mimouna, a joyous festival marking the return to eating chametz. Families open their homes, setting tables with sweets, fruit, and a special dish called moufleta (a thin pancake served with honey and butter). Non-Jewish neighbors often visit to partake in the festivities.

2. Yemen – Beating Bitter Herbs

Some Yemenite Jews have a custom of playfully "beating" guests or children with bitter herbs while reciting the ten plagues. This symbolizes the harshness of Egyptian slavery and serves as a reminder of suffering.

3. Persia (Iran) – Whipping with Scallions

During the singing of "Dayenu," some Persian Jews playfully whip each other with green onions to symbolize the hardships of slavery and the whips of the Egyptians.

4. Gibraltar – Using Actual Bricks for Charoset

In Gibraltar, Passover charoset (which represents the mortar used by the Israelite slaves) is sometimes made with actual ground-up brick dust mixed in with sweet fruits and nuts.

5. India – Special Elijah’s Cup Ritual

Bene Israel Jews in India have a special custom where each person takes a sip from Elijah’s cup during the Seder, symbolizing their connection to the prophet.

6. Ethiopia – Eating Matzo for the Entire Month

The Beta Israel (Ethiopian Jews) celebrate Passover by eating matzo for the entire month of Nisan, not just the seven or eight days of Passover.

7. Italy – Seder Plays and Special Matzot

Some Italian Jewish communities reenact the Exodus with small theatrical performances during the Seder. Additionally, Italian Jews make a unique round, soft matzo known as pane azzimo.

8. Georgia – Knocking on the Door During the Seder

Georgian Jews have a custom where a young person knocks on the door during the Seder, and the host asks, "Who are you?" The answer is, "I am an Israelite leaving Egypt," symbolizing the Exodus.

9. Afghanistan – Passing the Seder Plate Over the Head

Afghan Jews have a custom of passing the Seder plate over each person's head while reciting "Ha Lachma Anya," signifying their personal connection to the story of slavery and redemption.

10. Tunisia – Seder with a Live Fish

Some Tunisian Jews place a live fish in a bowl of water on the Seder table, symbolizing the Israelites' survival and freedom, as fish are often seen as a sign of divine protection.

Each of these customs highlights how different Jewish communities have infused their Passover celebrations with unique local traditions while maintaining the core themes of freedom and redemption.

Would you like more details on any of these?

• 4 - 6 potatoes peeled -  some people use 
• 1 medium - large onion peeled
• 2 large eggs, beaten
• 1/2 cup all-purpose flour
• 6-8 tbsp. vegetable, canola  or olive oil
• 2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 sprig dill for garnish (optional)

Instructions

• Grate grate potatoes and onion ( some people fry the onion). Put into a large bowl. Wait 10 minutes then Remove all of the excess liquid. 
• Add flour to the potatoes and onions. Gently fold in beaten eggs. Add salt and pepper.
• Heat oil to medium-high heat in a large frying pan.
• Using a large spoon, place potatoes in oil, and flatten . Allow them to cook for about 3-4 minutes before turning, and cook for another 3-4 minutes. Test one and adjust time if needed.
• Place latkes on a wire rack, or straight onto  paper towels uto catch the excess oil. Arrange latkes on large platter. Garnish with a sprig of fresh dill.

• FOR THE STOCK
• 1 teaspoonsalt (to taste)
• 1 teaspoon black pepper
• 3 large carrots cut into 1/4 inch discs
• 3-4 teeths of garlic
• 2 large onion, cut into fourths
• reserved fish bones
• Pot of water

Method of Preparation

Put the ingredients of the stock in a pot and bring to a boil and simmer

Mix all the ingredients together

Scoop the ingredients into  flattened balls and place into pot

Because paprika is the main ingredient, and a more subtle flavor, it’s important to use good quality paprika. If you can, use Hungarian sweet paprika. If you can’t find specific Hungarian paprika, at least buy a new container (from a store that has a high rate or turnover, so you know it hasn’t been sitting on the shelf forever).

Chicken Paprikash is traditionally served with nokedli, little Hungarian egg dumplings, like spaetzle. Potatoes or egg noodles are good alternatives, and really any starch of your choosing will do. I tend to favor short grain brown rice with this type of dish.

   Ingredients

• 3 onions
• ⅓ cup olive oil
• 2 red pepper, diced
• 4-5 garlic cloves, sliced
• 4 tbsp sweet paprika
• 4-6 chicken thighs
• Salt
• Black pepper

Photo Joe Baur

• Directions
• 1. Cut the onions into thin quarter rounds (or dice).
  2. Use a deep frying pan with a cover.
  3. Heat the pan over high heat, and once the pan is hot, add the onions. Dry fry for a few minutes, then add the oil and 1 tsp  salt. Sauté until translucent.
  4. Add the diced bell peppers and sliced garlic cloves. Cook until just starting to soften.
  5. Transfer the onion mixture to a bowl/plate/container and mix in the paprika.
  6. Return the pan to the heat.
  7. Season the chicken with salt and pepper on both sides.
  8. Place chicken skin-side down in the pan, and brown for 5-7 minutes, uncovered.
  9. Add the onion mixture and 2 cups of water, and cover.
  10. Simmer on a low flame, covered for 90 minutes. Remove cover, and simmer for another 30 minutes (this will help the sauce reduce a little).
  11. Chicken should be falling off the bone. Serve with generous lashings of the sauce.
  12. Some people add tomato paste