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Enjoy Sukkot Goodies;
Keep Cholesterol Low
LESLIE MICHLIN BORDEN
Special to The Jewish News
S
ukkot, one of the hap-
piest of all the Jewish
holidays, begins Sun-
day evening. The central
theme of this holiday is rejoic-
ing: celebrating the Jews suc-
cessful departure from Egypt
as well as the abundance of
the autumn harvest. Sukkot
has a variety of customs that
reflect these origins.
After the departure from
Egypt, the Jews wandered in
the desert for 40 years. They
lived in tent-like structures
(sukkot) which could be
transported and set up easily.
For the modern observance of
this holiday, people build
three sided booth-like struc-
tures to recreate the long ago
times. Families eat as many
meals as possible in them and
invite friends.
Families decorate their suk-
kot with corn stalks, bunches
of grapes, red and green ap-
ples, squashes and other
autumn fruits and vegetables
to emphasize the holiday's
harvest aspects. The most
delicious and elaborate
menus are prepared to em-
phasize feelings of celebra-
tion. Over time, the required
traditional foods came to in-
clude meat stuffed vegetables
like rolled cabbage (called
-Holishkes in Eatern Europe,
Galuptze in Russia) and stuff-
ed eggplant. After all, one
dish casseroles are convenient
to carry out to the sukkah.
For dessert, strudel is tradi-
tional. Filled with apples,
raisins, and other fruits,
strudel repeats the idea in-
herent in the stuffed
vegetables — leaves filled
with something rich and
delicious. Sitting in the suk-
kah, eating strudel, singing,
talking with friends,
enhances the atmosphere of
celebration and happiness im-
portant to this holiday.
For people on low-cholester-
ol diets, these traditional
dishes pose somehwat of a
problem. Ground beef or
lamb, the usual fillings for
the vegetable dishes, definite-
ly are not on the list of foods
approved for low-cholesterol
dining. In like manner, fat-
and sugar-rich strudel also
seems inappropriate for so-
meone trying to limit his
cholesterol intake.
For those who do want to
celebrate the holiday in a
traditional manner and not
stray from the requirements
of a low-cholesterol diet, there
is hope. Try one of the stuffed
vegetable recipes that follow.
Luckily, you can replace the
usual ground beef or lamb in
the fillings with ground
turkey without any loss of
tradition. In addition, fry the
onions in a little defatted
chicken broth instead of in oil
and you will reduce your fat
intake even more. (Defatted
chicken broth is readily
available. If you don't make
your own, just buy canned
chicken broth. Keep it in the
refrigerator until you're
ready to use it. Skim the
hardened fat off the top,just as
you would do to homemade.
Try Low-Cholesterol Apple
Strudel. Preparing it is as
easy as pie! For the usual
hard-to-make strudel dough,
take advantage of readily
available phyllo leaves. This
cuts a lot of preparation time
and almost guarantees suc-
cess. Don't be intimidated by
using phyllo leaves. Follow
the simple directions given in
the recipe, always remember-
ing to work quickly so the
leaves don't dry out. It really
is worth going to all the effort
of making your own strudel
because it gives you control
over the ingredients and it
makes your family very
happy.
Of course, use margarine in-
stead of butter. But beware.
Not all margarines are the
same. They may be made of
all vegetable oil, but if that
oil includes palm, cottonseed,
or coconut, you may be con-
suming something as bad for
you as butter. Select a
margarine that has a low
saturated fat content and a
high polyunsaturated fat con-
tent. Read the label. It should
tell you both the margarine's
saturated to polyunsaturated
ratio as well as its actual oil
content.
Even though this strudel
has no cholesterol, it still does
have fat (you use a lot of
margarine for the strudel
pastry) so if you do select
strudel as your dessert, don't
use fat or oil anywhere else in
the meal. If you're trying to
limit your fat consumption to
20 or even 10 percent of your
Continued on Page 54