FOOD

C.H.A.I.M.

0 )
)
) CHhoillodcan
re of
fAssoc.
In Michigan

Annual
Fundraising Event

"TRIUMPH OF THE
JEWISH SPIRIT"

honoring

Holocaust Survivors
of Metro Detroit

sweet. Moist. Plump.

at a

Premier Screening

If that sounds

company. More people

'****A BITTERSWEET STORY
OF A FRIENDSHIP IN A WORLD GOING
—John Anderson. NEWSDAY
MAD!"

these days are choosing
Sunsweet@Prunes,

Blue Ribbon Figs

and Sun-Maid®Raisins.

a tasty addition

A FILM BY JERRY SCHATZBERG Willi JASON ROBARDS

to your favorite

REUNION

holiday recipes. And,

of course, they're

ScsYLE,RIW9N

certified Kosher.

For snacking or cooking,

IPG-13

HILT

40 1991 Sovetelgn Pictures. Inc. All Rights Reserved

and a

you can't make a

CONTEMPORARY ISRAELI
ART EXHIBIT AND
SILENT AUCTION

better choice.

SUN MAID

CVSq.,C‘f,

RAISINS

Sunday, November 24
—1:00 p.m.—

at the

GUARANTEED LOWEST PRICES
ON DESIGNER EYEWEAR
(AND WE PROVE IT!)

WEST BLOOMFIELD
626-9590

6667 Orchard lake Road

Bring in Your
Prescription & Save!

102

Ogi

OPTOMETRY
g peuttf

FRIDAY, NOVEMBER 22, 1991

SOUTHFIELD
647-9790

30800 Southfield Rood

Bring in Your
Prescription & Sove!

Southfield Center
for the
Performing Arts

(formerly Northland Theatre)

Special Gifts Reception 12 Noon
Dessert Reception
Valet Parking Available

TICKETS START AT $18

Also at Box Office

PROCEEDS TO HOLOCAUST EDUCATION

For information call,

Art Kirsh 557-6089

Sweetmeats

Continued from Page 100

from time to time to make a
smooth, soft, slightly moist
paste. Shape into mar-
ble-sized balls. Roll in confec-
tioner's sugar and let dry
overnight. You can dig half a
bright green pistachio nut on
top to offset the rich orange of
the apricots.
• Author's Note: A splendid
variation
is
stuffed
apricotina. Use 1 tablespoon
ground almonds or finely
chopped pistachios mixed
with 1 heaped teaspoon gran-
ulated sugar. Make a small
hole in center of each apricot
drop. Put in a little filling,
close hole again and roll in
confectioner's sugar.

STUFFED DATES
(Tamr bi Loz)
These little delicacies have
been part of the European
confectionary trade for a long,
long time.
1 cup ground almonds
1/2 cup caster sugar
34 tablespoons rose
water or orange
blossom water
1 pound dates (e.g. the
slightly moist
Californian variety)
Mix ground almonds and
sugar in a bowl, adding just
enough rose water or orange
blossom water to bind to a
firm paste. Put less than you
seem to need: once you start
kneading with your hands,
the oil from the almonds will
act as an extra bind. More can
always be added. Make a slit
on one side of each date with
a sharp knife and pull out
stone. Press in a lump of al-
mond paste and close date
slightly so as to reveal the fill-
ing. Refrigerate until needed.
• Editor's note: This recipe
has been slightly adapted to
fit in with American mea-
surements. Ground almonds
and caster sugar are not
always available in our
markets. Use the food pro-
cessor to grind almonds;
sugar may be whirled in the
food processor, using the steel
blade to make caster sugar —
the
texture
between
granulated sugar and confec-
tioner's sugar.
You can make konafa with
different fillings. A simple
soft cheese filling, a cream
filling, or one of walnuts or
pistachios are the most com-
mon. In Saudi Arabia, konafa
is filled with sliced bananas.
Syrup ingredients may be
halved for a less sweet pastry.

KONAFA
Syrup:
2 cups sugar
1 cup water
2 tablespoons lemon
juice

2 tablespoons orange
blossom water
Cheese Filling:
2 pounds ricotta cheese
1 pound prepared konafa
pastry
8 oz. butter or margarine,
melted
Prepare syrup: Stir sugar,
water and lemon juice over
moderate heat. Simmer until
it thickens and coats a spoon.
Stir in orange blossom water
and cook 2 minutes longer.
Cool and chill lightly in
refrigerator.
Cheese filling: Work cheese
with a fork to make a fairly
smooth consistency.
Prepare pastry: Put konafa
in large bowl. Pull out and
separate strands as much as
possible with fingers. Pour

melted butter or margarine
over and work in with fingers
so that each strand is entire-
ly coated. Assembly: Spread
half pastry in large ovenproof
dish (approx. 11x14x2 inches).
Spread cheese filling over
evenly and cover with re-
maining pastry, flattening
with palm of your hand.
Bake in preheated 325F
oven for 1 hour. Turn oven up
to 425F and bake for 10-15
minutes longer, until pale
golden. Remove from oven
and immediately pour cold
syrup over hot konafa. Cut in-
to squares. Serve hot or cold.
Makes 50 to 60 pieces.
• Editor's note: place each
piece in miniature muffin
paper cups.

MA'AMOUL
(Stuffed Pastries, also
known as MENEMAS)
134 cups flour
7 tablespoons butter,
softened
2 tablespoons rose water
2-3 tablespoons milk or
water
Filling:
2 cups pitted dates,
chopped
about V3 cup cold tea
Sift flour into mixing bowl.
Work butter into flour to
make a coarse consistency
(may use food processor.) Add