!COOKING
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6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851-9666
OPEN MON. THRU SAT. 9 TO 6
SUNDAY 8 TO 3
THE PLACE FOR SMOKED FISH
THE FINEST SMOKED FISH & DELI TRAYS
We Specialize In
HANDOUT NOVA LOX
ORDER YOUR PASSOVER
DAIRY TRAYS NOW
A Greek-Style Seder
For Passover
1-1.0t316
'W "RiNG
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Daily '1%00 a.m.---1:00
Skinsla-y .00 am.-6:00 p.m.
GLORIA KAUFER GREENE
TKE
Special to The Jewish News
YOU GE"V
QUAISTY
BEST
xE
Pa
LOWEST PRICES
Washington Extra Fancy Golden
DELICIOUS APPLES, .
1 1 1 III,
California Fresh
E
49 lb.
49 C
ROMAINE LETTUCE.
very Jew is familiar
with the afikoman of
the Pesach seder, and
most know about the pascal
lamb that was sacrificed in
ancient times at the Holy
Temple in Jerusalem (and
which is symbolized by a
roasted bone on the seder
plate). But what some might
not know is that both have
their origins in the Greek
language, not in Hebrew.
This was pointed out to me
recently by Mrs. Edith Jeuda
Donnenberg, whose parents
were born in Ioannina (pro-
nounced yah'-nee-nah), Greece
and immigrated to the United
States with their families.
Several conversations with
Mrs. Donnenberg provided
much fascinating informa-
tion. She explained to me that
both her parents had left
Ioannina before World War I,
when they were still young
children.
"It was the same reason as
for many Ashkenazic Jews
who left Europe," she related.
"The older boys in the Greek-
Jewish families were sup-
posed to be inducted into the
Turkish army. Even though
the Turks were somewhat
tolerant of the Jews, the
families still did not want
their boys in the army."
Emigration was not an easy
decision by any means. Mrs.
Donnenberg's parents'
families had been very active
in the relatively large Jewish
community of Ioannina, a ci-
ty in the western part of
Greece near the Albanian
border. "We recently found
out," she noted, "that our peo-
lb.
.
79 c,
GRANDMAS BORSCHT. .
PITTED
PRUNES
$1 2911a
jar
DRIED
APRICOTS
$1 99 lb
-) FRESH CUT S
FLOWERS
DAILY
EXTRA LARGE EGGS..,
1
1 1
1
1
While it Lasts!
FRESH HORSRADISH.
SINAI FRESH KISH (A
• ik
doz.
79C,
1
$139
I
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All Specials Good Through March 30th, 1988
•
4 9
lb.
Gloria Kaufer Greene is the
author of The Jewish Holiday
Cookbook: An International
Collection of Recipes and
Customs.
ple probably came to Greece
from Judea as part of the
Diaspora (another Greek
word) after the fall of the Se-
cond Temple. The family
name, Jeuda, comes from the
tribe of Judah."
Mrs. Donnenberg also com-
mented that her great grand-
father had been a rabbi and
ambassador to the Turkish
government for his Jewish
community.
She explained that the
family was not really
"Sephardic" in the true sense
of the word, because her
ancestors had never lived in
Spain but has stayed in
Greece ever since their ar-
rival centuries ago. Further-
more, only Greek and Hebrew
were commonly spoken by her
parents and other ancestors,
but not Judeo-Spanish
(Ladino) as with Sephardim.
Though the families of each
of Mrs. Donnenberg's parents
came to the United States at
different times, they had
known each other in Ioan-
nina, and both families set-
tled near each other in New
York City.
Following are several of
Mrs. Donnenberg's tradi-
tional Greek-Jewish Pesach
seder recipes from Ioannina.
They are supplemented with
a few from Nicholas Stay-
roulakis' Cookbook of the
Jews of Greece, an excellent
book about the vanishing
culinary culture of Greek
Jews.
(Note: Mrs. Donnenberg
prepares all her baked dishes
ahead of time, and warms
them in a slow oven just
before the seder.)
GREEK-STYLE
CHAROSET I
Charoset mixtures vary not
only from city to city in
Greece, but even within a
single city. This Ioanninote
recipe is that used at the
Continued on Page 86