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Rugelach Trays For All Occasions
33 75 Orchard Lake Rd. at Commerce Rd.
West Bloomfield, Michigan 48033
681-8060
Local & Nationwide Delivery Available
94
FRIDAY, NOVEMBER 22, 1991
FOR A GREAT DEAL
ON A GREAT CAR, CALL
HAROLD WIERNIK
GLOSSIMM
HYUNDAI
On Telegraph at the 1•2 Mall Southfield
3543300
or American cookbook
author Faye Levy, it all
started in 1968 at a
summer youth program in
Israel. "Wow!" she bubbles
with all the enthusiasm of
new discovery, "When I first
arrived (in Israel) I was so ex-
cited by all the different kinds
of Jewish foods — each was
totally unfamiliar to me."
That was the summer she fell
in love with the country as
well as with a young Yemen-
ite, Yakir Levy, now her
husband.
Romantic, exotic, bright and
refreshing. That just about
sums up Faye Levy's Interna-
tional Jewish Cookbook. Mrs.
Levy researched the contents
with joy and thoroughness,
becoming familiar with the
many diverse cultures found
in Israel, Europe and
America. There are 250 "can't
wait to cook" recipes set out
so enticingly in the book.
"I lived on the top floor of
an apartment building in Bat
Yam for a while," she recalls.
"As I went upstairs each floor
had a different aroma. Some
were cooking Tunisian dishes,
some Moroccan. I would
knock on the door and every-
one was happy to explain and
share their recipes." Mrs.
Levy's fluent Hebrew ensures
that nothing has been lost in
the translation.
On graduation from He-
brew University in Jeru-
salem, Mrs. Levy decided that
cooking was more fun than
sociology so she wrote to Ruth
Sirkis, Israel's "Julia Child"
who hired her as her assis-
tant. She worked with Ms.
Sirkis for two years, and dur-
ing that time absorbed and
learned the rich variety of
Middle Eastern cuisine.
In the chatty introduction
to the cookbook, Mrs. Levy
describes her progress from
less-than-a-novice cook to one
of our most respected culinary
authorities.
"When I met my husband I
had no idea how to cook. I
took out a library book, fol-
lowed the directions and it
turned out fine. I couldn't get
over the fact that my cooking
was edible," she chuckles.
Perhaps this is one reason
the recipes in her book are
concise and very professional
although I would like to have
seen a more precise guide to
salt and pepper quantities.
The book is a thoroughly en-
joyable read because each
recipe, one on each page, is
prefaced with the author's
comments.
Culinary profiles of Ash-
kenazic and Sephardic Jews
are explained in detail so that
we may understand why dif-
ferent ingredients, tastes and
techniques occur within each
of the two groups.
The book is divided in two
parts. In Part 1, Holiday
Menus with varied themes
are offered. Part 2, entitled
"Everyday Jewish Dishes,"
highlights the many cultural
influences of worldwide
Jewish cooking. A brief out-
line of keeping kosher is at
the back of the book; since the
laws of kashrut are the very
heart of the Jewish kitchen.
It's rightful place is up front.
The recipes below, from
Faye Levy's International
Jewish Cookbook by Faye
Levy (Warner Books, 1991),
have been chosen to fit in
with this season.
YEMENITE
CHICKEN SOUP
2 tablespoons ground
cumin
2 teaspoons turmeric
1 /4 teaspoon ground black
pepper
21/2-3 pounds chicken
pieces or 1 medium
chicken, cut up
salt to taste
1 large onion
2 ripe, medium tomatoes
or 4 plum tomatoes
about 2 quarts boiling
water
4-6 fairly small boiling
potatoes, peeled
(optional)
Mix cumin, turmeric and
black pepper. Put chicken in
a large heavy casserole and
heat over low heat. Sprinkle
with salt and spice mixture
and heat over low heat about
7 minutes, turning pieces
occasionally so they are well
coated with spices.
Cut a deep X in the onion
and in each tomato and add
whole to casserole. Add
boiling water to cover,
pouring it in alongside of
casserole so spices are not
washed off chicken. Add
potatoes, push them into
Continued on Page 96
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