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FOOD
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THE FINEST SMOKED FISH & DELI TRAYS
HANDOUT NOVA LOX
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Jewish Cuisine
Continued from Page 86
After the destruction of the
Temple, when the people were
dispersed to many different
lands, their eating habits be-
came even more diverse. In
every country where Jews
found themselves, they had to
adjust their needs, especially
those of kashrut, to the foods,
technology and dining habits
of their hosts.
Cooking styles also depend
on the technology available.
Jews in Ethiopia relied on
digging sticks in raising
crops; Jews in Spain and Mo-
rocco had well-stocked kitch-
ens; and the Jews of Georgia
evolved cooking practices
from the iron cauldron sus-
pended over an open fire. ,
The following are two
recipes of Jewish "foods."
DOLMA ALBELO
Stuffed Vine Leaves, a Per-
sian recipe.
1% cups rice
2 medium sized onions
11/2 tablespoons chopped
fresh coriander
2 dried Persian lemons,
or 2 fresh limes
250 grams shoulder of
lamb
100 grams dried prunes
3 tablespoons oil
50 grams seedless raisins
150 grams dried sour
cherries (optional) —
if not used add a
little lemon juice to
the mixture
% teaspoon salt
% teaspoon pepper
% teaspoon cumin
3 tablespoons tomato
puree
1 tablespoon chicken
soup powder
20 vine leave's — fresh or
pickled
Soak the rice overnight.
Drain and put into wide pot,
adding boiling water up to
about 4 cm over the rice. Cook
8 minutes over medium heat
— remove from heat, and cool.
Chop onions finely, and the
coriander and the whole
lemons. Cut the meat into lit-
tle pieces, or mince. Remove
prune pits, and cut into little
pieces. Heat the oil in pot,
and sautee onions till golden
brown. Add the meat, and fry
for 5 minutes, stirring well.
Add the rice, prunes, cor-
iander, salt, pepper, raisins,
cherries (if desired) and
cumin (and lemon juice if not
using cherries), mixing until
you have a smooth mixture.
Put vine leaves into boiling
water — if fresh, for 1 minute
to soften; if pickled, for about
5 minutes to remove salt. Re-
move from water and drain.
Lay the vine leaves on a
board, and put about a tea-
spoon of the rice and meat
mixture in the middle. Fold
the edges over to form a little
cylinder. Put tomato puree in-
to pot with water and chicken
soup powder. Bring to boil,
add the vine leaves, reduce
the heat to a simmer. Simmer
for about an hour and serve
hot. Serves 10.
"BRICK" BISCUITS
IN HONEY
An Algerian recipe
Syrup:
2 cups sugar
2 cups water
Juice of 1 lemon
Biscuits:
40 Filo pastry sheets
(22-23 cm diameter
each one)
5 cups almonds, roasted
peanuts or dessicated
coconut
% cup raisins
2 teaspoons almond
essence
2 egg yolks
3 tablespoons jam or
honey
11/2 tablespoons cinnamon
1 /4 teaspoon ginger
% teaspoon ground
cloves
oil for frying
Cook water, sugar and lem-
on juice for about 25 minutes
until syrupy and thick. Set
aside.
If using almonds, blanch
them for about ten minutes in
boiling water, after which you
can slip the skins off easily.
Put almonds, or peanuts,
through food processor, or
mince. (If using coconut, use
as is.) Place minced mixture
into big bowl. Add 1 cup of the
cooled syrup, raisins, jam, al-
mond essence and spices. Mix
well. Put yolks into small
dish.
Put Filo sheets onto flat
surface (if desired, cut each
Filo sheet into half). Roll
about a tablespoon or two of
filling into a cigar shape
(about 12 cm long), place at
the edge of a Filo sheet, and
cover the filling with edge of
the sheet next to you. Fold the
sides of the sheet to the mid-
dle, and then carefully roll
the sheet of Filo until it is all
used up, having smeared the
edges with the egg yolk, and
pressing gently to seal. Deep
fry the "cigars" in oil until
golden brown. Drain, and
then boil in syrup for 2 to 3
minutes. May be frozen after
frying, and boiled in the
syrup after thawing. About 40
pieces.