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HUNTERS SQUARE

14 Mile & Orchard Lake Rd. • Farmington Hills, MI 48334
855-4464

All Sales Final/Prior Sales Excluded

BAGEL DELI & PRODUCE co.

6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851.9666

OPEN MON. THRU SAT. 9 TO 6

SUNDAY 8 TO 3

THE FINEST SMOKED FISH DELI TRAYS
EAT SMOKED FISH LIVE BETTER.

In Israel, Chanukah
Is Time For Eating

DANIEL ROGOV

Special to The Jewish News

I

n Israel, Chanukah is a
time for visiting friends
and for eating. And
because one may be calling on
friends who could have come
from any of the more than 80
nations from which Jews have
come to Israel, it is a time to
sample the culinary fare of
many places and cultures.
Last year, I was invited to
share a Chanukah meal with
Carlos and Miriam Tamir
who immigrated from Brazil
nearly 25 years ago. Even
though these people consider
themselves "Tel Avivians to
the core," they readily
acknowledge their still strong
attachment to their native
Rio de Janeiro. The meal on
which we feasted that night,
a marvelous combination of
dishes from the Yiddish and
the Brazilian kitchen, cap-
tured the flavor of Chanukah
magnificently.
Each of the dishes described
below is designed to serve 6 to
10.

DOUBLE STUFFED
TURKEY
6 green onions, chopped
finely
6 cloves garlic, chopped
finely
2 sprigs fresh mint
2 tbs. parsley, chopped
1 bay leaf, crushed
1 /2 tsp. tabasco
about 1 tsp. black pepper
pinch of powdered cloves
1 cup olive oil
1 turkey, about 12 to 15
lbs. (giblets, heart
and liver reserved for
making stuffing)
4 cups dry white wine
1 cup white wine vinegar
2 cups orange juice,
strained
1 /2 cup lemon juice,
strained
farofa stuffing (recipe
follows)
chestnut stuffing (recipe
follows)
salt and pepper to taste
1 /2 cup butter or pareve
substitute, softened
1 cup beef or chicken
stock
In a mortar combine the
garlic, green onions, parsley,
mint, tabasco, cloves, bay leaf
and pepper. Grind these well
into an even mixture; slowly
add the olive oil, stirring un-
til the mixture is smooth
throughout.
Wipe the turkey dry inside

Daniel Rogov is an Israeli food
writer

94

FRIDAY, NOVEMBER 23, 1990

and out. Then, using the
above paste, rub the bird well,
inside and out, and let stand
for about 3 hours. Transfer
the bird to a glazed, earthen-
ware casserole dish or deep
glass bowl and pour on the
wine, vinegar, lemon and
orange juice. Cover lightly
and let marinate,
refrigerated, for 12 to 16
hours, turning occasionally.
Pour off the marinade and
reserve.
Just before roasting, stuff
the neck of the bird with the
farofa stuffing and the body
with chestnut stuffing. Tie
the bird, season the exterior
with salt and pepper and
place in a very well greased
roasting pan. Spread the bird
with half the amount of but-
ter or pareve substitute.
Melt the remaining butter
or pareve substitute and into
this dip a cheesecloth. Spread
the cloth over the bird, cover
the legs with foil and bake in

a hot oven for 1/2 hour. Pour 1/2
cup of the reserved marinade
over the bird, reduce the heat
to medium and roast, basting
frequently with marinade
and pan drippings until the
bird is nearly done (about 21/2
to 3 hours, depending on size).
Remove and discard the
cheesecloth and aluminum
foil and continue to roast un-
til the skin has turned deep
golden brown and the legs
move easily in the sockets (20
to 30 minutes). Remove the
bird to a preheated serving
platter and set aside to keep
warm.
Make a pan gravy by add-
ing the stock to the roasting
pan and deglazing the pan,
scraping the sides and bottom
well. Simmer for 5 to 6
minutes, then strain and
serve in a sauceboat.

FAROFA STUFFING
/2 cup manioc flour or
farina
1 4 cup butter or pareve
Continued on Page 96

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