FOOD I

THANKSGIVING MEN6)
.. THE TAKE-HOME FEAST FROM
QUALITY KOSHER CATERING . .

WHOLE ROASTED TURKEY Served with giblet gravy. Challah,
herb stuffing and Cranberry Relish. Carved on request. Serves 8-12 people.

MUSHROOM BARLEY SOUP 1/2 Gallon. Serves 7.
RELISH PLATTER Pickles. Celery. Carrots, Ripe and Green Olives.
SWEET POTATO PUFF ON A PINEAPPLE RING
OVEN BROWN IRISH POTATOES
BROCCOLI
"BUTTERED" BELGIAN CARROTS
DESSERT CHOICES
APPLE PIE Homemade with fresh apples. Serves 8
PUMPKIN PIE The once a year treat. Serves 8.

.

$55.00

$ 8.75

5
9.75
9.25
$1.25
9.25

$ 9.2

$6.00
$6.00

Orders will be taken through Friday, November 25, 1991. Orders should be picked up on
Thursday, November 28 at Congregation Shaarey Zedek from 10 a.m. till 2 p.m.

HOME MADE KOSHER FOOD AT ITS BEST

Call 352-7758

YOSI S

GFull

1301

TT mART

Service Glatt Kosher Butcher

FRESH THANKSGIVING TURKEYS — Place Your Order Early!

WE NOW CARRY:

• Turkey Roll
• Turkey Breast
• Turkey Pastrami • Smoked Fish
• Smoked Turkey • Sable Tails
• Lox

ROTISSERIE
CHICKENS

ea.

Place order by 12 noon
for same day
For Friday must be
ordered on Friday by 10 am

While Supplies Last

Tiffany Plaza
32839 Northwestern Highway
(1 block southeast of 14 Mile)
855-8830

All kashrut laws strictly observed
under the supervision of the Council of Orthodox Rabbis

Yossell & Susan (Hollander) Kellman

do

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FRIDAY, NOVEMBER 22, 1991

Hours:
DAILY 10-5:30
THURS. 10-7
SAT. 10-3

"MEMORABLE
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• Baskets • Trays
• Nosh by the lb.

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Local & Nationwide Delivery

Festive Sweetmeats
Are Not Quite British

ETHEL G. HOFMAN

Special to The Jewish News

ondon — There's a
brand-new addition to
the Edwardian Food
Halls at Harrods, the world
famous emporium. Now,
alongside the luscious array
of pastries and confections,
each one an exquisite work of
art, shoppers can delight in
the mouthwatering display of
most un-British sweetmeats
— Middle-Eastern pastries. I
counted over 50 varieties in-
cluding plump green pis-
tachios, chewy almonds, and
crinkly walnuts lightly bound
with toffee. Which all goes to
show Middle Eastern pastries
are more than baklava.
To find out more about
these delicious morsels, I
called Claudia Roden, the
pioneer of Middle Eastern
food whose informative first
book on the subject was pub-
lished in 1968. An Egyptian
Jew, she grew up in Cairo, ab-
sorbing the customs and cul-
tures of many communities
before leaving to study in
Paris.
After marriage, Ms. Roden
settled in London, at that
time the most conservative of
food cities. In the sixties, after
Suez, London became a stop-
ping off place for Jews on
their way to somewhere else
while looking for a place to
settle.
"Egypt had been the center
of the Middle East Jewish
community," she says. "It was
a prosperous community but
there was a nostalgia for the
foods we had left behind.
There were no books avail-
able, we couldn't find the in-
gredients and although fam-
ilies had their own recipes, we
couldn't eat what we really
liked."
This started Claudia
Roden's years of research to
duplicate and write down the
Jewish recipes of her youth.
"I talked to my friends who
talked to their friends," she
laughs. "I spent hours and
hours with people I knew and
people who visited us and I
traveled to France because
many Middle Eastern Jews
are there though many fam-
ilies have intermarried.
Everybody had a different
method for each dish and I
received long, detailed letters
and telephone calls from peo-
ple in America, England, Ca-
nada and Israel."
In Egypt, although Sephar-
dic Jews have a sweet tooth,
the everyday family dessert
was a dish of fruit. Pastries

L

were strictly for entertaining,
and entertaining was a way of
life in the Jewish community.
Women did not have to cope
with dual careers and getting
together was the only way to
keep in close touch. Each
household had a favorite
pastry.
"We rarely had dinner par-
ties," says Ms. Roden. "Tea-
time was the most common
form of entertaining and we
did it a lot. Being a good
hostess was a very important
quality. At festivals, we went
the round of visiting relatives
and always we were offered
tea or Turkish coffee and
wonderful little cakes."
Contrary to what we may
think, most Middle Eastern

pastries are quite easy. Ms.
Roden has also reworked orig-
inal recipes to make them
lighter in keeping with
healthy lifestyles. Although
many ingredients in Middle
Eastern pastries are basic to
the Western world, items
such as rose water, orange
blossom water, and pistachios,
once unheard of locally, are
now easily available in
gourmet shops and markets.
Even the shredded dough,
konafa, needed to make that
sweet pastry may now be pur-
chased readymade in Greek
stores.
The recipes for Apricot
Drops, Stuffed Dates and
Konafa, along with author's
comments, are from Claudia
Roden's New Book of Middle
Eastern Cooking (Penguin
Books, 1985).

APRICOT DROPS
(Apricotina)
8 oz. dried apricots
confectioner's sugar
a few pistachio nuts
(optional)
Wipe apricots with a damp
cloth. Do not wash or soak as
this would make them too
moist. Mince or chop them
very finely (use processor).
Turn into bowl and add a few
tablespoons confectioner's
sugar to taste. Knead thor-
oughly by wetting your hands
Continued on Page 102