ftt
`It AO ,
ilvw Quiz Bowl
Sunday, April 24
The Yediat Yisrael Quiz Bowl, sponsored
by the community-wide 40th Anniversary
Committee, will take place at 2 p.m. Sunday
at the Maple/Drake Jewish Community
Center. For information, call the Jewish
Center, 661-1000.
Monday, April 25
Orot Haschuna will appear at 7:30 p.m.
Monday at the Maple/Drake Jewish Center,
sponsored by the 40th Anniversary
Committee. For details, call the Jewish
Center.
Sunday, May 1
The Jewish Welfare Federation's annual
Walk for Israel will take place at 11:30 a.m.
May 1 at the Maple/Drake Jewish Center.
The day-long Israel Trade and Travel Fair
will begin May I and continue through May 5
at the Tel-12 Mall.
Jewish Festival '88, a celebration of
Israel's 40th birthday, sponsored by the
Detroit Chapter, American Jewish Committee,
will take place 10 a.m.-8 p.m. May 1 at the
Maple/Drake Jewish Center. Israeli and
Jewish foods, entertainment, dancing, music,
children's activities, an art exhibit, clowns
and balloons will be part of the celebration.
Families are invited free of charge.
Wednesday, May 4
Adat Shalom Synagogue will be the
scene of a concert, "Life Begins at 40,"
featuring Dan Almagor at 7:30 p.m. May 4 at
the synagogue. For information, call the
synagogue, 851-5100.
Sunday, May 15
The Birmingham Temple will have a
Shavuot family service and picnic at 10 a.m.
May 15 at the temple. New kindergarten
graduates will be welcomed into the first
grade and special awards will be presented
to selected students, and temple teachers will
be recognized. The picnic will follow the
service.
Jewish Experiences For Families, ADL and
Jewish Center will present The Great Israeli Kum-
sitz, a picnic and family concert from 5-8 p.m.
at the Maple/Drake Center in honor of the ADL's
75th anniversary, Israel's 40th Anniversary and
Jerusalem Day. Free admission.
veK t te . €' Diaspora
Ce
Role
Following are some questions
to discuss as we celebrate Israel's
40th anniversary:
Are all Jews obligated to live in
Israel?
Could the Jewish people survive
without Israel?
Should American Jews have any
influence on Israeli policy?
—Submitted by the
Editorial Department of
The Jewish News
,jeto It(' .1,,isq Israeli Foods Capture 40th's Flavor
" ev"
Do you have a favorite kosher
recipe? Each month in this space,
L'Chayim will print a kosher recipe
that the whole family can prepare
together. To contribute to the
column, type your recipe in a way in
which the entire family can
participate and send it to L'Chayim,
clo The Jewish News, 20300 Civic
Center Dr., Southfield 48076.
This month's recipes were
contributed by Kathy Ozery,
community affairs associate —
Soviet Jewry, Jewish Community
Council.
In preparing these recipes, Mrs.
Ozery recommends going easy on
the lemon juice, only adding to
taste.
The recipes come from The
Israeli Cook Book by Molly Lyons
Bar-David (Crown Publishers, Inc.).
HOUMMUS
Hoummus is a spicy pulse
paste made of chick peas, often
mixed with tahina, a sesame paste.
It is served as an hors d'oeuvre with
a garnish of olives, chopped parsley,
and cayenne pepper, and is eaten
by dunking with pita. Used also as
a dip at cocktail parties, it is a
Middle Eastern treat now
internationally popular.
2 cups chick peas
1 tsp baking soda
1 or 2 cloves garlic
juice of 1 large lemon
dash of black pepper
salt to taste
1 cup, 4 tbsps. tahina
dash of cayenne
olives for garnish
1 tbsp. chopped parsley
Cover the chick peas with water
and add the baking soda. Soak
overnight. Rinse the chick peas and
cook until tender and the skins
begin to come off (2-3 hours). Put
the cooked chick peas into a
blender with the garlic, lemon juice,
black pepper, and salt. Blend,
adding tahina gradually, until you
have a smooth paste. Flatten
servings of hoummus on small
plates with a swirl of olive oil in the
center of each. Garnish with
cayenne, olives, and a sprinkling of
chopped parsley.
TAHINA
Tahina is a sesame paste that
is akin to a mayonnaise in texture
and color. It can be made of 1 cup
sesame seed and 1 cup water, in a
blender. The dish was introduced to
Israel by Jewish refugees from Arab
lands.
1 cup tahina
2 cloves garlic, crushed
1 /2 cup water
dash of cayenne
1 tsp. salt
juice of 2 lemons
2 tbsps. chopped parsley
olives and vinegar pickles
Mix the tahina, garlic, water,
cayenne, salt, and lemon juice until
creamy. Add a little more water if
the tahina is too pasty. Serve like
hoummus, on small plates with a
sprinkling of parsley, and a garnish
of olives and vinegar pickles. This
dish is eaten as a dip for pita.
FELAFEL
In Israel these deep-fried tidbits
are put into halved pita, the
pancake bread of the Middle East,
covered with spicy salad and
peppery chili-cumin sauce. They are
sold on the streets from Kiosks, and
are also used today as a cocktail
tidbit.
1 /2 lb. chick peas
3 tbsps. burghul (cracked wheat)
2 cloves garlic
1 tsp. cumin
1 tsp. salt
2 tbsps. flour
dash of chili pepper
dash of coriander
Soak the chick peas overnight
and then grind through the meat
chopper. Soak burghul one hour,
then grind it. Mix with the remaining
ingredients. Form into small balls
and fry in very hot deep oil until
golden brown. May be reheated.