6omething especial and 6unshine Treats COOKING Catering For All Occasions "ORDER FOR PAMOVE12 NOW" 553-2927 661-8787 CANCEL YOUR TRIP TO FLORIDA WE BROUGHT IT HERE FOR YOU! Fresh Florida Fresh Florida BONELESS GROUPER SWORDFISH STEAKS . $9 4° lb. FILLETS Fresh Florida $6 5° lb. r Fresh Florida GULF RED STONE SNAPPER FILLETS ... $8 00 lb. I CRAB CLAWS ANY TOP 50 LP OR CASSETTE $700 lb. VALID ANYTIME All Specials Good Through 3-21-87 0 ■ SUPERIOR FISH CO. GAYNORS House of Quality Serving Metropolitan Detroit for Over 40 Years 309 E. 11 Mile Rd., Royal Oak, Ml • 541.4632 Parking in rear 7 COUPON r $1 oo OFF Mon.-Wed. 8-5 Thurs. & Fri. 8-6 Saturday ,.. 8 1 - . 1 10m ORCHARD-14 SHOPPING CENTER ORCHARD LAKE RD. & 14 MILE L HOTLINE: 855-0033 j Special Purim Treats GLORIA KAUFER GREENE Special To The Jewish News I n The Deli Empire Fresh COOKED TURKEY BREAST . SEEDLESS GRAPES Old Vienna GEFILTE FISH FRESH ASPARAGUS $11 49 lb. 27 oz. can. , FRESH CUT FLOWERS DAILY i si 99 EXTRA LARGE EGGS 59c doz. Manischewitz Wine CONCORD OR MALAGA $ Ill 99/1/5th Swedish LOW CAL CHEESE .... • • $ 1 Borden's All Specials Good Through March 18th, 1987 68 Friday, March 13, 1987 THE DETROIT JEWISH NEWS 79 b . 've recently come across a fascinating Jewish cookbook which seeks to preserve a unique Jewish culinary culture that is gradually disappearing in its place of origin. The Cookbook of the Jews of Greece by Nicholas Stavroulakis (Cad- mus Press) has been carefully researched and beautifully illustrated by the author, who is the director of the Jewish Museum of Greece. Stavroulakis interviewed women all over Greece to find out their culinary traditions and recipes. Whenever he ar- rived at a new community, he would aks who made the best traditional Jewish dishes. Then he compared difference versions of the dish, trying to select those that were most authentic. For the sake of authentic- ity, he omitted any recipes that called for self-rising flour, gelatine or electrical appliances. In his own kitchen, Stav- roulakis tested the recipes and attempted to pinpoint amounts that had been given to him in generalities. An editor also helped with American measurements and clarity in the directions. The resulting Cookbook of the Jews of Greece is an un- usual collection of appealing recipes influenced by the four great empires that once dominated the area which is now modern Greece: the Alexandrine, Roman, Byzan- tine, and — most influential of all — the Ottoman. In interpreting these dis- hes, Stavroulakis' own varied background proved to be helpful. He was born in England 52 years ago of a Turkish-Jewish mother and Cretan father whose own father had converted from Islam to the Greek Orthodox Church. He grew up in Istan- bul, but later earned degrees from some American univer- sities, including the Univer- sity of Michigan. An artist as well as a his- torian and cook, Mr. Stay- roulskis illustrated the cook- book with wonderful line drawings based on authentic costumes and other materials from the archives of the Jewish Museum of Greece. The Cookbook of the Jews of Greece includes chapters on daily fare as well as holiday specialties. The latter chap- ters feature many interesting details on the Greek-Jewish culinary celebration of the festivals. Following are some Purim recipes from Cookbook of the Jews of Greece: The first recipe is from Salonika. According to the author of The Cookbook of the Jews of Greece, another ver- sion of "Novies" is made from an uncooked mixture of con- fectioners' sugar, cornstarch and water, and may be tinted with food coloring. NOVIES (MARZIPAN FOR PURIM) 3 cups almonds, blanched and finely ground 5 cups confectioners' sugar % to 1/2 tsp. almond extract 1 large egg white, stiffly beaten Water, to moisten the dough Preheat oven to 350 de- grees. Mix the almonds and sugar together and add, stir- ring, small amounts of water until you have a thick malle- able dough. Add the almond extract, or moisten your hands with it, and turn out the dough and knead it for about 5 minutes. Add the be- aten egg white and knead for 5 minutes more. Break off small amounts of the dough and roll under the palms of your hands until pencil-thin lengths. From these, form small figures that will lie flat on a baking sheet. In Salonika, it was the cus- tom to make small baskets, scissors, cups, slippers, and even female figurines for the girls. For boys, there were men on horseback, pocket watches, cups, and male figurines. These were not colored. Arrange them on a baking sheet and bake at 350 de- Continued on Page 70