op
-••
ow.
at a French school there. Her
French is so impeccable, you
would gues she had lived
most of her life in chic Pari-
sian society. Not so. Her fami-
ly was part of the
150,000-strong Sephardic
Jewish community before the
expulsion of the Jews from
Egypt in 1956. In that year,
the Broudos came to the
United States. "We went back
about seven years ago,"
Broudo said sadly, "and there
were less than 60 Jews — all
old people."
Rosh Hashanah begins on
Friday evening, September 29
and Broudo has already
started to prepare her grand-
mother's traditional Sephar-
dic menu.
"Most of it will be cooked,
wrapped and frozen ahead,"
she smiles, adding, "I have a
full-time job outside my home
and I take shortcuts like
using frozen vegetables. It's
not like my grandmother's
house in Cairo, where she had
many servants to send to the
market, to cook and scrub. We
didn't have freezers so the
cooking was packed into two
or three days."
Forty years ago in Cairo,
ovens were unheard of in
private homes. Almost all
cooking was done on a burner.
On the rare occasion when a
dish was to be baked or
roasted, a servant carried it to
the local bakery where, for a
small fee, it was cooked in the
big ovens used for baking
bread.
The Broudos hold fast to
Sephardic traditions. Before
the Rosh Hashanah meal
begins, a blessing is said over
a dish containing symbolic
foods: the head of a fish for
leadership; dates, which come
from a tall tree, mean that
the Jewish people should
stand tall and unafraid;
grapes or a pomegranate are
symbols of fruitfulness. There
is a sweet jelly made of gourds
or coconut to ensure a sweet
year and instead of dipping
apples in honey, apples are
clipped in a light sugar water.
"Tomatoes in some form ap-
peared in almost every savory
dish," remembers Broudo,
"and staple flavorings were
allspice, fresh dill, celery and
parsley." Chicken fat? It was
never, ever seen in her grand-
mother's kitchen. "We always
cooked with oil," she says
emphatically.
Andree Broudo agreed to
share her grandmother's
menu with us "along with
dishes my children like." You
might want to incorporate
some of them in a traditional
Ashkenazi dinner or make a
Sephardic dinner for one
night of Rosh Hashanah.
Whatever you decide, these
Jamie Pollack
Danny Danville
David Dressler
Scott Emmer
Walled Lake Western-High
West Bloomfield High
Berkley High
Southfield-Lathrup High
10th & 11th Grade Students
FOLLOW US FOR A
SEMESTER IN ISRAEL
WITH PROJECT DISCOVERY
— Spring 1990 —
Detroit High School Program in Israel
Daniel Chait
Andover High
"WE HAD THE TIME OF OUR
LIVES IN JERUSALEM . . ."
Benjamin Wilenken
Southfield-Lathrup High
Limited spots are available for students with
above average scholastic standing.
Informational Weekend
Friday-Sunday, September 22-24
at Camp Tamarack
To R.S.V.P. and for further information contact:
Jodi Weiss
West Bloomfield High
JWF-Israel Program Center
Yefet Ozery 661-5440, or
United Hebrew Schools
Ofra Fisher 354-1050
Leor Skocylas
West Bloomfield High
Jennifer Sima
Erica Gottfried
Sarah Poger
Denise Siporin
Gioves High
Southfield High
Churchill High
Harrison High
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