Israeli Cooking
By Mildred Grosberg BeIlin
(Copyright, 1964, JTA, Inc.)
The cuisine of most nations is
a product of centuries of growth.
Israel is so young a state that it
is barely patt its Bar Mitzvah year,
and for several of its few years
had only enough food for sub-
sistence. Yet so rapidly do de- .
velopments occur in this dynamic
little country that already a truly
national food pattern is beginning
to form. Here the new cookery
is a blending of the many kinds
brought from all over the 'world
by single families as well as waves
of immigrants, a cuisine in which
we find European and Western
dishes with Oriental seasonings,
and Oriental dishes to which in-
gredients more native to the
European have been added. There
• are also many new ones inspired
by the 'fine fruits and vegetables
grown in the land of Israel. .
Because today slightly more than
half the population of Israel is of
Oriental origin, we find that their
tradition plays a large role° in the
developing food pattern. In ad-,
dition, because the climate of
Israel is more similar to that of
the Oriental countries that to that
of Eastern Europe, many of the
products groWn are those already
part of the food habits of this
Oriental group.
Our recipes today are two from
Israel which are perfect examples
of how this blend of different
cultures results in • new and deli-
cious-dishes. A favorite appetizer
of traditional Eastern European
cooking, Chicken Giblet Fricassee,
is prepared in a new way. An
American favorite, Banana Frit-
ters, becomes Israeli Banana Fala-
fal.
CHICKEN GIBLET FRICASSEE,
ISRAELI-
. Giblets of 2 cnickena
1 tablespoon chicken fat or salad oil
• 1 medium onion. finely diced -
' 1 to 1!2 cups water
1' tablespoon parsley
1 .teaspoon cumin
1 teaspoon instant parve chicken
soup powder
1 egg yolk, slightly beaten
Juice 'of 1.2 lemon
11/2 cups hot. cooked rice
4 teaspoon salt
Broil the livers of the chickens,
then cut them tut° dice. cut the necks
and gizzards (pupicks, into 1-inch
pieces. Place the fat or oil in a one-
quart saucepan over medium heat, add
the necks. gizzards, hearts, and the
onion. and brown lightly. Add the
water. If the giblets were from young
and tender chickens use one cup of
water; if the birds were older, use
1 1 2 cups. gsring to a boil, then lower
the heat to simmer. Add the parsley.
salt. cumin. and soup powder. Simmer.
covered, until the giblets are tender.
Add the livers. This much may be
done in advance. Just before serving,
blend the egg yolk and the lemon
juice. Gradually stir the. fricassee
gravy into the yolk, then return it
to the saucepan. Heat. but do not
permit the sauce to boil. More salt
may be added to taste. Serve at once •
You ' -
Always Tell
the Difference
Susan Gold Engaged
to Edward Cherniak
on rice. If you like, a little chopped
dill may be sprinkled on each portion.
This amount serves 4 as an appetizer.
•
•
•
- 2 medium-sized ripe bananas
Vs teaspoon salt
1 tablespoon lemon juice
1/16 teaspoon garlic power
1 teaspoon prepared mustard
1 teaspoon ground cumin seed
2 eggs.
1/2 cup matzo meal
Oil for deep fat frying.
Mash the bananas thoroughly with
the salt. lemon juice, garlic powder.
mustard, and cumin. Add the eggs
and beat well. Stir in the matzo meal
and let the mixture stand
minutes to thicken somewhat. °u Heat
15
the , oil in a frying
u
kettle to
Begs,
F. t a small cube of bread - will turn
brown in 50 seconds). Drop the batter
into the oil by y rounded
a
teaspoonsful.
Put in a few at
as not to
lower the heat of the oil. The .fritters
will puff high. Fry until a deep brown.
and ren„ etnhleym Roevmeo
r ye
as ,,,,tihtw a cook to
slotted
cr oon and drain on brown paper or
paper towels. Serve very hot. so if
necessary keep them warm on a paper
towel spread or a pan in a slow oven,
250 dogs. F. In Israel these are served
with a sauce made of sesame paste
ltahini) thinned to taste with with a
little water. and seasoned with lemon
juice, salt. pepper, and paprika, but,
they are delicious with American style
maple syrup. Serve the falafel as:
fritters. This amount makes about 28,'
each about 11/2 inches thick.
Wed 50 Years
TII Grant
Mr. and Mrs. Isear • Sandelman,
17655* Manderson, will be honored
on their 50th wedding anniversary
Sunday at a -dinner party to be
given by their children. at the
Sheraton Cadillac Hotel.
INCORPORATED
ritstry
Hosts will be Mr. and Mrs. Law-
rence Schwartz, the Joseph Gar-
loCks and Alfred Sandelmans.
The couple was married in De-
troit Aug. 30, 1914. Mr. Sandel-
man, who is retired from the shoe
business, is 'past president of East
Side Lodge. Bnai Brith. and be-
longs to Temple 'Beth El. His wife.
a member 'of the temple Sister- ,
hood is affiliated with the National
Council of Jewish Women. •They
i have seven grandchildren.
MISS SUSAN GOLD
At a recent cocktail party, Mr.
and Mrs. Morris Gold, 20467
announced the engagement of
their daughter Susan 'Karen to
Edward Allen Cherniak, son of -
Mr." and WS. Sam Clierniak."26504
Audrey.
NATHAN & IRVING'S
. Kosher Meat & Poultry Market
THE HOLIDAYS START SUNDAY EVE., SEPT. 6
Please Order Your Meats and Poultry
Early and Avoid Disappointment
18275 WYOMING
De ivery
T
in Vi le Jewels
20010‘JamesCoczensDriue
Detroit 35, Michigan
Cesnepate
Phone:342-566
Molly Picot, says:
10KEACH
IN CANS
1
GEFILTE FISH
BIGGER PORTIONSI
BIGGER FLAVOR!
The Best in Quality-I Guarantee!"
UN 1-7237 '
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PILLAR ROCK'
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1 V
HOT DOGS
or KNOCKS
Cello
Pkg.
Lb.
Plain or Peppered
67C
99c lb.
HEINZ
Fanc
'Cooked
Lg.
14-oz.
BB. 1
4
cpc
c ans
45c
, c ,,,, sr
ROLAND BRAND
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TETLEY
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DRESSING
TEA
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ORANGES
3 cans 69`
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NO COUPON
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In Tomato Sauce
69` s lb.
Can
3 cans 89c
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(In Oil)
NIBLETS
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TOM "TO
KETCHUP
Reg., Drip or
Fine Grind
'TUNA
SABLE
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RICHELIFU
Fancy\
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JUICE
Giant
4.6_0z. $/00
Cans
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WHIPPED
TOPPING
o
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611
Box
5 c
33k -can
We Reserve
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Quantity,
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DEL MONTE
SEAL:TEST
Yellow Cling
ICE
CREAM
PEACHES
Sliced or Halves
4 No. 21/2 $1 00
ALL
Gal.
Ctn.
Cans
FANCY
IMPORTED
AUSTRIAN ALPS
GRUYERE
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69 ,
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po
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FROZEN . FOOD SPECIALS
ORE-IDA
JESSE JEWEL
STEWED
VEGETABLES
11,72 lb. 29
Bog
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BUY...
kr*
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NOODLES
THE DETROIT JEWISH NEWS
Friday, August 28, 1964 33
CHICKEN LIVERS
23c
8-ox.
Pkg..
FROSTY ACRES
FROSTY ACRES
BROCCOLI FLORETS
10-oz. lac
RED RASPBERRIES
Pkg. ff....
10-oz. VI 00
Pkgs.
I
WE CARRY A COMPLETE LINE
OF PICNIC SUPPLIES!
WHITE PAPER -
PLATES
SLO BURNING .
CHARCOAL BRIQUETS
GULF LITE
,
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COLD DRINK '
PAPER CUPS
REAL LEMON
. ASSORTED
GRADE A
9" 100 Ct.
Pkg.
20-Lb.
Bag
Qt.
Can
100 Ct.
Box
69`
89`
39c
79c
-
FRUIT
DRINKS
10 89,
Your Choice
Cans
RINSO
BLUE
or SURF
King
Size
Box
95`
LUX
SUPER SPECIAL! '
LIQUID
Detergent
DIET RITE
COLA
'For Dishes and
Fine Fabrics ,
Giant
22-oz.
C
Plastic
Btl.
6
16.-o z
. 43
. Plus Dep.
PRODUCE SPECIALS*
NEW CROP
WEALTHY
APPLES
Excellent for
Eating or Cooking
U.S. No 1
, Fancy, Sweet
PEACHES
4 39c 3-lbs•
lbs.
HOME-GROWN
RED
RADISHES_
Bun.
19`
19c
'Produce Specials Good Friday, Saturday and Sunday
U.S. No. 1
HOME-GROWN
Cucumbers
4 th r 29`