tigh t Generations is how long it took us to attain the perfect kosher wine. Sephardic Dishes Continued from preceding page ♦ selections, l annenu,am a and Baron Herzog wines have all been awarded gold medals and have been rated and recommended by America's most revered wine critics. And, of course, Kedem's New York State Concord is the wine that's not just special. .. but a LIVING TRADITION. So take a few minutes. Visit your local wine merchant, and get to know the Herzog Family. After all, you couldn't pick a better time—or wine. BARON HERZOG/CALIFORNIA. BARTENURA/ITALY. M&G SELECTIONS/FRANCE. GAMLA/GOLAN HEIGHTS, ISRAEL, AND NEW YORK'S OWN, KEDEM SELECTIONS. To send a gift of kosher wine anywhere in the U.S. and Canada please call 1 800 BE THERE (1 800 238-4373). Sinai Kosher Pa60-over kadtm9fi. 50 MY OFF ANY 12 OZ. OR LARGER SINA/ 48 127D Sinai Kosher Kosher Beef Products DEALER. You are authorized to act as our agent for the redemption of this coupon provided it is redeemed on the products specified Invoices proving your purchase of sufficient stock to cover coupons presented for redemption must be furnished on request. For payrnent mad coupons to BESSIN CORPORATION. 207 W. South Water Market. Chicago. IL 60608 We will redeem this coupon for face value plus 8C handling when terms of this offer have been complied with by you and the consumer The consumer must pay any sales tax inwlved. Offer good in the United States and void where prohibited. licensed. taxed or otherwise restricted by law Coupon may not be transferred or assigned Only ONE coupon redeemed per purchase Cash value 1/20C L5 94 ° FRIDAY, APRIL 10, 1992 - Cr) O OFFER EXPIRES MAY 30, 1992 STORE COUPON V` ■ 1 .4V4c\f'"\P-U-UV- ‘v' 50:j that does stimulate the taste buds. 3 medium eggplants, about 1 1/2 pounds in all 2% teaspoons coarse (kosher) salt 1 /4 cup corn oil 11/2 cups canned tomato sauce or equal amount • of homemade (the practice in Afghanistan) 1 /4 teaspoon pepper 1 teaspoon hot red chili flakes, or minced fresh green or red chili 2 teaspoons ground cinnamon 1 tablespoon crushed dried mint 1. Slice the eggplants cross- wise into 1 1/2-inch-thick pieces. Sprinkle them with 2 teaspoons coarse salt and let stand for 15 minutes. Rinse eggplants under cold water, which removes the bitter taste, and dry well on a towel. 2. Heat the oil in a skillet and lightly brown eggplant slices over moderate heat for 3 minutes. Remove and put into a serving bowl or dish. Cool. 3. Put the tomato sauce, pepper, chili flakes, cin- namon, mint and Y2 teaspoon salt, if wanted, in a pan. Sim- mer over low heat for 10 minutes, which is long enough to integrate the flavors. Pour this over the egg- plant; refrigerate until ready to use. The salad can remain in the refrigerator for several days. Serve cold with Afghan food. Serves 8. YOYO Tunisian Donuts in Honey Syrup You can see these yoyo in almost every patisserie in the Tunisian capital city of Tunis. The commercial ones are dou- ble the size of those prepared in this recipe for home .use. Yoyo may also be baked on an oiled cookie sheet in a 375 ° F. oven for 20 minutes. In this case, they are not dip- ped into the syrup, but become an attractive donut cookie. The Tunisian homemaker in days gone by prepared yoyos by hand, rolling out a piece of dough into a cigar shape and connecting the two ends. A donut cutter is easier and the taste is not altered. DONUTS 2 eggs, beaten 2 tablespoons sugar 2 tablespoons corn oil 1 /2 teaspoon baking powder 1 cup flour orange peel, a strip 3 inches long, 1/2 inch wide, chopped fine 1 /4 cup blanched almonds, chopped fine 1 /4 teaspoon orange-flower water (optional) oil for deep-frying HONEY DIP 2 cups sugar 1 /4 teaspoon lemon juice 1 /4 teaspoon orange-flower water 1/8 teaspoon vanilla extract 1 /4 teaspoon cornstarch, dissolved in 2 tablespoons cold water 1. Mix donut ingredients except the oil together into a firm dough. Add 1 or 2 table- spoons more flour if necessary. 2. Roll out the dough into a 1/2-inch-thick round flat shape, using a 3-inch donut cutter to cut out the donuts. 3. Heat the oil in a wok or skillet over moderate heat un- til it is hot, then reduce heat to low. Add the donuts, a few at a time, and fry for 2 to 3 minutes, or until brown on both sides. The donuts will rise to the top when done. Remove from the oil and drain on paper towels. 4. To make the dip, mix the sugar, lemon juice, orange- flower water and vanilla to- gether in a pan and just cover with water. Simmer the mix- ture over low heat for about 45 minutes to thicken. At the last minute add the corn- starch mixture, which pro- vides a glossy surface to the yoyo. Stir and remove the honey dip from the heat. The honey dip is ready to be used as a dip immediately or can be set aside for a future time. 5. While using it, continue to simmer the dip over very low heat. Using a fork or chopstick to hold the yoyo, dip each one into the syrup all around. Remove it to a col- ander or strainer to catch the excess. During the dipping process, the honey will thick- en and it may be necessary to add 1 or 2 tablespoons warm water to maintain the perfect consistency. Spread the yoyo on a platter to air-dry. If you wish, to add a festive air, garnish with coarsely chopped pistachios or almonds. Makes 10 to 12 yoyo. ❑ From Sephardic Cooking by Copeland Marks, •1992 published by Donald I. Fine, Inc.