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This recipe is part of the 'Taste of memories' project, which shares the favorite dishes of Israeli fallen soldiers.

21-year-old Second Lieutenant Bar Rahav fell during Operation Protective Edge when an anti-tank missile was fired at his engineering vehicle in the Rafah area in Southern Gaza. He was fatally injured and evacuated via helicopter to Soroka hospital, where he was pronounced dead.

Bar was born in Nahalal and grew up in Ramat Yishai in the Jezreel Valley. He began swimming at the age of 12 and slowly became a leading water polo player. As captain of the Tivon team, he led the team to the state championship. Rahav also played on Israel's youth team, later moving into the major leagues. He participated in the European championship and scored a goal at the tournament. His younger brother also played. Bar was awarded the status of competitive athlete, but forfeited it in order to serve in a combat unit.

Bar's mother said of her son: "He was an outstanding water polo player. Many of his family members chose this field of sports. He was the best among us."

She added: "He gave up the title of competitive athlete in order to join the army. We told him it was his decision and we wouldn't interfere. He was also selected as an outstanding company soldier. he excelled in everything he did. He excelled in his matriculation exams, he excelled socially, he was a leading PR guy who always threw great parties. He was the best of the best; there is no one like him. He was a gift, but we only had him for a short time.


5-6 bell peppers

1 lbs ground beef

1 cup rice

salt, black pepper, spices of choice

3 onions

1 tomato

18 oz. tomato paste or smashed tomatoes

1 tbsp sugar

2 cups water


For the filling: chop and fry two onions until golden. Add the beef and fry some more on low heat. Add rice, spices, mix well and set aside.

For the sauce: Chop and fry one onion, add chopped tomato, tomato paste, spices and water and cook for ten minutes. Cut the pepper head and remove interior, fill it 3/4 full with filling, place in wide pot and fill the peppers all the way with the sauce. Pour leftover sauce in the bottom of the pot.

Cook for an hour in a 350-degree oven.