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