Israelis traditionally party on Independence Day, Yom Haatzmaut, with a mangel, or Israeli barbecue. They season their meats with traditional Middle Eastern spice mixtures. The huge aliyah of Jews from Argentina has also brought recipes from one of the best cuisines of South America to Israel, including Argentinian parrillada, or barbecue.

When the sun sets on May 1, the celebrations — and the grilling — will begin.

Argentinian Parrillada

For the meat:

• 2 lbs. beef steak or chicken
• whole black peppercorns
• 1 head of garlic
• 6 tbsp. olive oil
• pinch of nutmeg
• 4 tbsp. white wine
• salt

1. Mash everything except the meat with a mortar and pestle.
2. Pour the sauce over the meat.
3. Allow the meat to marinate for at least 30 minutes.
4. Grill over medium heat.

For the Criolla Salad:

• 1 onion
• 1 garlic clove
• 1 small red pepper
• 1 small green pepper
• 1 small yellow pepper
• 1 tomato
• 1 green onion
• 1 cup cilantro, minced
• 1 cup parsley, minced
• 1 tbsp. wine vinegar
• 1 tbsp. olive oil
• salt
• freshly ground black pepper

1. Cube all the vegetables.
2. Add the cilantro and parsley.
3. Season to taste with the olive oil, vinegar, salt and black pepper.

This recipe was adapted from Cocineros Argentinos.