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May 12, 1978 - Image 44

Resource type:
Text
Publication:
The Detroit Jewish News, 1978-05-12

Disclaimer: Computer generated plain text may have errors. Read more about this.

44 Friday, May 12, 1918

THE DETROIT JEWISH NEWS

-

Israeli Food

By SYBIL ZIMMERMAN

JERUSALEM — Wher-
ever Jews lived, they
adopted the local cookery
and adapted it to their diet-
ary laws.
Israeli cooking is very
much a blend of two main
streams which have become
synthesized into a third.
The two old streams are
Ashkenazi and Sephardi.
While still clinging to the
traditional recipes of their
own families, the people
who came to Israel from
more than 100 nations were
stimulated to create a third
strain - Israeli cooking.

A Melting Pot

dumplings and kugels
(puddings of potatoes or
noodles).

Among the Sephardim
are those whose origins are
in the Middle East and
North Africa. Some typical
Sephardi dishes are:
bourekas, an unsweetened
turnover-type of pastry
stuffed with cheese,
potatoes, spinach, or meat,
originating probably in
Turkey, stuffed vegetables
such as eggplant, marrows,
artichokes, peppers and
grape leaves have various
meat or meat-and-rice mix-
tures inside; rice, beans,
Typical Ashkenazi peas and lentils are used ex-
foods were divided into tensively; hamiedas
their countries of origin, (browned hard-boiled eggs)
but it is this cuisine, are used; and pastries filled
which, in America, is re- with fruits and nuts.
North African specialties
ferred to as "Jewish"
food. From Germany and include couscous (also
called
farina, cream of
Austria, for example,
come sweet pastries, wheat or semolina); shak-
yeast cakes, strudel, shouka (a form of Spanish
cheese cake and filled omelet with vegetables and
pastries. From Russia is a•hot sauce).
Popular among both Iraqi
kasha (buckwheat
groats), borscht- (beet or and Kurdistani peoples is
cabbage-meat type). kibbeh, a burghul (cracked
From other countries of wheat) cake stuffed with
Eastern Europe came meat and fried or baked.
tzimmes (sweetened Burghul salad with to-
stewed carrots some- matoes, known as tabulah,
times with meat and/or originally Lebanese, is also
prunes added), gefilte popular among the Sephar-
fish (chopped fish balls), dim.

salt herring dishes and
salads, cholent (a bean
and meat stew simmered
from Friday night to
Saturday night), roasted
and potted meats, soup

r

Two other Sephardi
groups whose cooking is
distinctive are the Iraqis
and the Yemenites. Rice,
burghul, semolina, chick
peas, beans, lentils,

eggplant, okra, and
squash frequent Iraqi ta-
bles. Dishes of the Yeme-
nites of Southern Arabia
are characterized by
their use of two particu-
lar sauces — hilbe, a
fenugreek dressing, and
skhug, a very hot paste of
garlic, cumin, dry pep-
pers, coriander and car-
damon. The Yemenites
also like mint tea and
cardamon coffee.

A large variety of spices,
such as garlic and lesser
known ones such as cumin,
coriander and cardamon,
are popular in Sephardic
cooking as well.
Visitors to Israel can
taste all of these delicacies
and more. An Israel hotel
breakfast consists of to-
matoes, cucumbers, olives,
green peppers, onions (plain
or in salads), fish, eggs,
cheeses, butter and jam,
bread and rolls, yogurt, and,
of course, coffee or tea.
Lunch is usuallythe main.
meal of the day, consisting
of an appetizer, soup, meat
or fish, rice or potatoes,
salad or pickled vegetables,
and dessert.

Dinner is often light
and consists of omelets or
other types of eggs,
salads, cheeses, bread,
yogurt, coffee or tea — in
short, another breakfast.

So what is Israel food?
One might consider the
snack-type street foods as
typical Israel cooking.
Humus (chick pea dip),

0 Lift Zion's Banner

By S. TCHERNICHOWSKY

Translated by Prof. L Abrahams

tchina (sesame seed paste), To Zion, to Zion! 0 lift up the banner! March forward, with
pita (Arab pocket bread),
courage, ascend Volunteer!
and felafel (fried chick pea
Until the last breath let our hand never slacken, So long we
balls) are all typically Arab
have blood and our veins are not sere.
Middle Eastern dishes Draw sword from the scabbard, both aged and young! Shall
which have become Israeli
any be craven, succumb to his fears?
by adoption.
Our wives and our children go down to the gate, And we —
Eggs and dairy-products
on to battle, my bold Pioneers!
are practically the This day, we are warriors, brothers-in-arms: From Leba-
mainstay of Israel diets.
non's slopes to the Isles of the Main,
Because of the austerity The North — and Damascus — come life or come death, The
of Israel's first years as a
Glory of Jacob is risen again.
fledgling state, meat was O lift Zion's banner, establish the Kingdom, A Fane for our
normally not eaten daily in
God, for the children a Tower;
Israel. But nowadays with a One hand for the work, for the sanctified labour, A sword in
system of agriculture that is
the other — and wield it with power!
ultra-modern, highly O lift Zion's banner, ye Fighters of Judah, Our God is
sophisticated and much
Almighty to shield and to aid;
copied by the rest of the jf we have no bulwarks — let us be the fortress, Our bodies —
world, Israel produces good
the rampart, our hearts — the stockade!
meats, bountiful chickens
Odessa. 1897
and turkeys and some of the
most delicious fruits and
vegetables in the world: cit-
rus products, including the
famed Jaffa oranges; delici-
ous melons and
watermelons; pears, apples,
peaches, luscious strawber-
ries, massive grapes - and
the -biblical dates, figs and
hilts: There are even unique
verities, such as the Pomela
(a large citrus fruit indig-
enous to the Jericho area)
and the Fijoya, rather like
the Australian passion-
fruit.
So it is that Israel cooking
must be thought of in terms
of both where one's ances-
tors came from, and how
much one is influenced by
the climate, the eating
habits, and the evolving
produce of the land. The vis-
itor to Israel will find the
same influences in the mass
of restaurants in Israel.
Every type of interna-
tional cuisine is available at
all price ranges - French
bistros or "grands restaur-
ants"; Bierkellers; pizza
parlors; hamburger joints;
Indian, Chinese, Japanese
restaurants - as well a mass
of Middle Eastern (called
"Oriental") and "tradi-
tional" Jewish restaurants.

nn

"

nn nn .

Katzir: Strength
Will Bring Peace

GREATER DETROIT SECTION
NATIONAL COUNCIL OF JEWISH WOMEN

SALUTES
ISRAEL'S
30th ANNIVERSARY

COMMITTMENT = RESULTS

H.I.P.P.Y.
N.C.J.W. HELPS ISRAEL
HOME INSTRUCTION
DEVELOP INNOVATIVE
PROGRAM FOR
PROGRAMS TO EDUCATE
DISADVANTAGED CHILDREN PRE-SCHOOL YOUNGSTERS









"One Woman Makes a Difference
A Thousand Make An Impact"



JERUSALEM (JTA) —
President Ephraim Katzir
of Israel declared in a mes-
sage to world Jewry on the
occasion of Israel's 30th an-
niversary that his nation's
strength will bring peace
with Egypt and its other
neighbors, noting that
"strength includes the
capacity for adjustment and
conciliation."
Katzir observed that the
source of Israel's strength
"is in the human material
that builds a state, in the
three million and more Is-
raelis of today" to whom
"another vitally important
factor has been added: the
understanding support
Diaspora communities have
given Israel so consistently
and with such growing per-
sonal involvement."

Thus saith the Lord God: I
will gather you from the
peoples, and assemble you
out of the countries where
you have been scattered,
and I will give you the Land
of Israel.
— (Ezekiel 11:17)

WINKELMAN'S

SALUTES

THE STATE OF ISRAEL'S

30TH

ANNIVERSARY

winKelmcn's

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