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March 25, 1988 - Image 94

Resource type:
Text
Publication:
The Detroit Jewish News, 1988-03-25

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

COOKING

wilno
kosher

Greek Seder

SALAMI

11112

Continued from Page 84

Jeuda family Seders.
(Another, more elaborate,
charoset mixture from Ioan-
nina follows.) In the "old
country" a special Pesach
mortar and pestle were used
to make charoset. Nowadays,
a blender or food processor
speeds up the process.

PURE BEEF

KOSHER FOR
PASSOVER

U. S. Gov't. Inspected

WILNO KOSHER

GENERAL

60607

SALAMI • FRANKFURTERS • CORNED BEEF . BOLOGNA

1 cup walnuts
2 cups raisins
Sweet red wine to taste
Finely chop the walnuts by
hand, in a blender or in a food
processor. Transfer to a bowl.
Finely chop the raisins by
hand, or in a blender 1/2 cup at
a time, or in a food processor
until very soft and "mashed."
Combine the walnuts and
raisins, and moisten well with
wine to make a thick, but
spreadable, paste. Store,
covered, in the refrigerator. If
the wine becomes completely
absorbed, and the paste
seems very dry, stir in a bit
more wine before serving.

GREEK-STYLE
CHAROSET II
This variation of Ioa-n n i note
charoset has the same basic
ingredients as the previous
charoset, but adds currants,
almonds, pine nuts, cinnamon
and cloves. It is adapted from

Cookbook of the Jews of
Greece.

cup blanched slivered or
whole lmonds
% cup walnuts
1 cup raisins
1 cup dried currants
1 /2 cup pine nuts
Ground cinnamon and
cloves to taste
Sweet red wine to taste
Follow the same directions
as for "Charoset I," chopping
first the almonds and walnuts
together, and then the raisins
and currants together; then
stir in the pine nuts and
spices. Add the wine as above.
Makes about 3 cups.

404.4414t.

1

I

Manischewitz Wine Co., Naples, N.Y

BABANATZA
There are many different
variations of babanatza.
Some are barely sweet or not
sweet at all, whereas others
are very sweet. The following
recipe is somewhere in the
middle. It is a Pesadik version
of a dish made with semolina
during the rest of the year,
and is similar, in some ways,
to an Ashkenazic kugel.
For the Jeuda family, this
version of babanatza has long
been a Pesach tradition.
When I got the recipe from
Mrs. Edith Jeuda Donnen-
berg over the telephone, I
could almost hear her mouth
watering in anticipation of
having this dish at her up-
coming seder. It is served as
a side dish — sort of like stuf-
fing, according to Mrs. Don-
nenberg — with roasted lamb,
chicken or other meat.

/2 stick (1/4 cup) pareve
margarine
2 tablespoons oil
1 cup matzah meal
2 to 21/2 cups very hot water
1 large egg
1 /2 cup sugar
% cup raisins
In a large skillet over
medium-high heat, melt the
margarine with the oil. Stir
in the matzah meal; then con-
tinue to cook, stirring, until it
is golden brown (about 5
minutes). Remove the skillet
from the heat, and gradually
stir in the hot water, about 1
cup at a time. The mixture
should have a "gruel-like"
consistency; add only as much
water as is needed.
In a small bowl, beat the
egg and sugar together with
a fork. Stir this into the mat-
zah meal mixture along with
the raisins. Spread the mix-
ture in a greased 8-inch
square pan. Bake in a
preheated 400-degree oven
about 35 to 45 minutes or un-
til the edges are browned and
crisp. Cool slightly before ser-
ving. Spoon from dish or cut
into squares. (May be made
ahead and reheated in a low
oven.) Makes about 6
servings.
(Note: I have halved Mrs.
Donnenberg's recipe. To make
the larger amount, double all
the ingredients, and bake in
an approximately 10- by
13-inch pan. Mrs. Don-
nenberg also prefers an
ungreased pan, but I found
that the babanatza stuck a
little.)

1

LAHAN
This spinach "pie" reminds
me of the Sephardic Fritada
de Espinaca; however, the
fritada often contains cheese
whereas this Lahan is pareve.
(The Cookbook of the Jews of
Greece has a slightly different
version of lahan that includes
several chunks of roasted
lamb and lamb juices with
the spinach mixture.)
The following recipe from
Mrs. Donnenberg makes a
very easy, yet tasty side dish.
She sometimes alters it
slightly by putting a few dabs
of chicken fat on top of the
spinach before baking it —
one result of her having an
Ashkenazic mother-in-law!
2 (10-ounce) packages
frozen chopped spinach,
thawed and drained (but
not squeezed dry)
4 large eggs
About 1/2 cup matzah meal
Salt and pepper to taste
Raisins (optional)
Combine all the ingre-
dients, except the raisins, and
mix well. Spread in a well-
oiled or greased 10-inch round
Continued on Page 90

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