I COOKING

SAM'S
FRUIT MKT.

PM
AY 7 AM-6 PM
Y
SUND
SATURD A
CLOSED
YOU GET -SHE
BEST QUALITY
AT TIM
LOWEST PRICES

DAWN 7 ANI-7

2 52 82 Greenfield Rd.

Just North of 10 Mile

• 968-4850 •

Nathan's Old Fashioned 32 oz. jar

LU\CH HERRING OR TIDBITS. . . $2.99

HOVEGROWN TOVATOES.

I

I

49

I

lb.

Sephardic Dishes
From The Generations

Only while it lasts

VOTHER'S BORSCHT...

RICE CAKES

1.

................

SWEET SUVIST ORA\GE

89cJar

79epkg.

g

doz.

All Specials Good Through August 31st, 1989

Mon.-So t. 9-9
Sun. 12-5

SUGAR

FLOUR

Save

Reg. 39' lb.

Reg. 39' lb.

NOW • 10 C lb.

204
lb.

NOW 194 lb.

Regular or Quick

Save

29'

OATS

$1 00
•
TUESDAY IS SENIOR DISCOUNT 9 am-9 pm

lb.

with $5.00 purchase-3 lb. limit

with $5.00 purchase- 3 lb. limit

EDA CANDIES

SAVE $1.00 NOW

$

NOW 99

A•7 7

• Sugarless • Low Sugar
10 Calories

Reg. $3.99

Sol
SAVE $1.00 NOW
A•7
2
.

99

Wyandot Chip

Buy $1.59 lb. bag
Get 1 FREE

With Coupon
Bulk Food Warehouse-Expires 9/15/89

$1.09

Reg. $1.49 lb. Sove50 1 lb.

no%

GO LIGHTLY CANDIES

NOw3lbs.

YOORTMAN COOKIES

• No Sugar • No Salt • No Fat
10 Calories

Reg. $3.99

Save

Reg. 69' lb.

WALNUT
HALF ty PIECES

Reg. $3.99 lb.

Save. $1.00

NOY/ $ 1.99 lb.

4

lb.

KOEPPLINGERS ASSORTED
DREAD OUTLET HARD CANDIES
Reg. 51.59 lb.
Save 60' lb.
AT
REDUCED PRICES NOW 99 4 lb.

G81(inno

DIP!'

with coupon

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or Cone Get One

FREE!

• Non Dairy • No Cholesterol • Kosher
• No Fat • Low Sodium • 9 Calories Per
Ounce

Bulk Food Warehouse - Expires 9/15/89

Air

Orchard 12 Plaza
27885 Orchard Lake Rd. at 12 Mile Rd.

86

FRIDAY, AUGUST 25, 1989

553-2165

T

he Magen David
Sephardic Congrega-
tion in Rockville, Md.,
is a good place to learn a
sampling of Sephardic-style
foods.
Its membership represents
a variety of natinalities and
ethnic cooking styles. Recipes
have been passed from
mother to daughter over the
generations.
Following are recipes pro-
vided by the sisterhood..

LIBYAN HRAIMI
(Shabbat Fish)
1 6 oz. can of tomato
sauce
1 lb. filet cod, cut in 5
inch pieces
Juice of 1 lemon
1 tsp. cumin
1 tsp. ground chili
pepper
3 cloves garlic, crushed
1 tbsp. oil
11/2 cups cold water .
Salt to taste

In a non-stick shallow pan,
heat oil and add tomato paste.
Turn to low heat and stir. Add
1 cup of water, chili pepper
and garlic. Mix. Cook on low
for 10 minutes. Add fish and
cover with sauce. Sprinkle
cumin and salt on top and add
1 /2 cup water. Don't break the
fish. Cover and cook for 15
_minutes. Serve with lemons
and French bread or pita.

MOROCCAN ROCKFISH
WITH OLIVES
2 lbs. rockfish
1 lb. green olives (pitted)
6 cloves garlic
3 tomatoes
salt
2 lemons
1/2 cup parsley
1/2 cup oil
2 tsp. paprika

Sprinkle salt over fish. Let
stand for 1/2 hour, then rinse.
Boil olives for 20 minutes,
drain and rinse. Peel
tomatoes and cut into 8 pieces
each. In a bowl mix tomatoes,
olives, parsley, oil, paprika,
garilic, Place tomatoes/olives
in a pan, place fish on top.
Slice lemons and place on top

of fish. Cover pan. Cook for 1/2
hour on low heat. Remove
cover and simmer for another
15 minutes.

IRAQI MACHMOUSA
POTATOES
5 lbs potatoes, peeled,
cubed and drained
4 large onions or more
2 stalks celery, deveined
and chopped
1 jalapeno pepper
3 tomatoes, cubed
2 bunches scallions,
chopped
1 bunch cilantro
12 beaten eggs
Salt to taste
Tumeric to taste

In a large pan, fry potoes,
then add onions, celery and
pepper. Add tomatoes, scal-
lions. Add cilantro and spices
last. Pour beaten eggs over
dish and stir until eggs are
set. Serve hot or cold.

IRANIAN KUKU
BADENJAN
(Omelet with
Roasted Eggplant)
1 large eggplant
1/2 lemon
6 eggs beaten
3 green onions, minced
2 tbsp. parsley
salt
fresh ground pepper
3 to 4 tsp. margarine or
butter

Cook eggplant over a gas
burner. Turn when the skin is
charred and the flesh is soft.
Cool and peel. Pick off black
particles. Do not rinse — it
will spoil the flavor. Mash
eggplant. Drain and squeeze.
Mix all ingredients except the
margarine or butter. Taste
and season.
Heat the margarine or but-
ter in a skillet. Pour in the eg-
gplant mixture and let cook,
covered, over low: heat for 15
to 20 minutes. Turn over and
cook the other side. Cut into
wedges and serve hot or cold.

YUGOSLAVIAN FJONIS
(Shabbat Beans
and Spaghetti)
2 large cans tomato
sauce

