38
Friday, May 9, 1986
THE DETROIT JEWISH NEWS
For those who
want the finest custom
furniture at...
AFFORDABLE PRICES
The simplest cube to the most
intricate wall unit built to your
specifications by meticulous craftsmen.
)i( Selections for every room in your
home or office in fine woods, laminates,
marble, glass and specializing in...
OUTSTANDING LUCITE DESIGNS
YES,
INVITATIONS
ARE OUR
SPECIALTY
Up to
25% OFF
COOKING
Mark Independence Day
With Special Israeli Food
BY GLORIA KAUFER GREENE
Special to The Jewish News
EXPERT CALLIGRAPHY
ON INVITATIONS, ENVELOPES, ETC.
BERKLEY
NOVELTY CO.
2949 12 MILE, E. OF GREENFIELD
354 -4126
543-8871
1111111•11.
„,::;:,tmmwmmamaintmmemm
%SW) VigERA
ARE YOU LIVING
IN A HOUSE
OF ILL REPAIR?
If you are, you probably know that the cost
of getting your house in good shape can be
downright indecent. And the cost of improving
your house beyond that
point can be just as shocking.
Guaranty Federal has a
constructive solution: home
improvement loans that are
easy to get and easy to pay
back. We've got a plan for
every house, from the cottage on the corner
to the mansion on the hill. Just visit any Guar-
anty Federal branch, and we'll help put your
house back in good standing.
Wyandotte, Riverview,
Lincoln Park, Southgate,
Farmington Hills, Trenton,
Dearborn, Allen Park, Taylor.
TELEPHONE: 287-9200 for all
locations.
Guaranty Federal
Savings Bank
WE OUT/ilet THE OTHER BANKS.
IOACROMMItY
LENDER
On Wednesday, the fifth day of
the Hebrew month of Iyar, Israel
will celebrate the 38th anniver-
sary of its independence. Coinci-
dentally, this year the date corre-
sponds to May 14, just as it did
back in 1948 when independence
was first declared.
Yom Ha'Atzmaut, as it is
known in Hebrew, is a great day
for celebrating in Israel. It begins
in the evening when sirens are
sounded throughout the country
and special torches are lit in
Jerusalem signifying the end of
Yom Ha'Zikaron, Israel's solemn
Memorial Day in which those
who have died for the country are
remembered and honored. Most
Israelis celebrate the day with
picnics.
What Israelis eat on Yom
Ha'Atzmaut is in many ways
similar to the types of foods we in
the Diaspora usually associate
with Lag B'Omer. In other words,
they prefer such delectable picnic
treats as grilled kebabs, an as-
sortment of vegetable salads,
fresh fruit, and beverages like
mitz (citrus drink), gazoz (soft
drink) and beer — possibly Mac-
cabee brand. And, I have it from
one Israeli, they may even toast
some marshmallows!
Of course, the grilled meats
and vegetable salads served on
Yom Ha'Atzmaut generally have
a distinctive Israeli flavor. For
instance, tahina, tabouli,
eggplant salad and carrot-citrus
salad are likely to be on several
families' menus. And the grilled
meats will probably be seasoned
in the Middle Eastern style.
• In the United States, we too
celebrate Yom Ha'Atzmaut be-
cause we tend to identify very
strongly with the State of Israel.
However, in this country we do
not celebrate Yom Ha'Atzmaut
exactly the same as Israelis do.
Parades are held in a few large
cities such as New York. But in
most places, we simply get to-
gether at special holiday events
in which Israeli entertainers are
highlighted. And we nosh on
foods that we have come to asso-
ciate with modern Israel because
they are popularly sold there in
street-side kiosks. For instance,
falafel in pita bread and hummus
seem to us to be quintessential
Israeli foods.
A few recipes are reprinted be-
low, and might make delightful
dining for Yom Ha'Atzmaut as
well as for Mother's Day.
CHARRED EGGPLANT
SALAD
This recipe is from one of my
favorite Israeli cookbooks titled,
The Israeli Cookbook: What's
Cooking in Israel's Melting Pot
(Crown Publishers, 1964).
Author Molly Lyons Bar-David
got the idea for her book several
years ago when she was a culi-
nary adviser for El Al Airlines.
What makes her book so interest-
ing are the comments that pre-
cede several of the recipes such as
the one that follows.
Says Ms. Bar-David, "Roma-
nian immigrants in Israel make
quite a protocol of the prepara-
tion and serving of this dish in its
simplicity. Others have come to
offer this Balkan hors d'oeuvre in
Israel dress — with garlic and
tahina or mayonnaise, and gaily
garnished. But the originators
insist on the pungent charred
flavor being maintained above
all, and serve it with chopped on-
ions and oil, added at the table.
They use only wooden bowls and
choppers in the preparation, and
offer the dish with wooden
spoons, for even the touch of
metal is said to alter the taste."
1 large eggplant (about 1
pound)
1 garlic clove, crushed or 1
green onion, chopped
1 tbsp. lemon juice
4 tbsps. olive oil (approx-
imately)
Salt and pepper, to taste
Red pimiento, chopped (op-
tional)
Mayonnaise or tahina (sesame
seed paste) (optional)
Put the unpeeled eggplant over
the open flame and turn it when
the skin begins to char. (Ed. note:
Use a grill or a gas stove, if
necessary. The eggplant can even
be charred under a broiler; how-
ever, it won't have the same gril-
led flavor. Prick the skin in a few
places so it won't burst.)
When all the skin has been
blackened and the eggplant is
soft, put it on a board, make an
incision, and let the excess juice
drain off. Wash the eggplant
under the tap to remove the char-
red skin. Open the eggplant and
remove the seed sections.
Add garlic (if you do not intend