• ,c.:41.1iiitis' .i111:110**4114,50742 FOOD S peater, Speaker, On The Wall. Speaker technology has come a long way. Now you don't have to sacrifice your room's appearance to achieve superior acoustics. We can install in-the-wall speakers that look great, and sound wonderful! Our professional installers will put them in any room of your home (and outside as well!) for a clean, uncluttered look. Call us for more information. 1■ 3 N iTEX INC. 3160 Haggerty Road, West Bloomfield (313) 669-5600 Mon-Sat 10 am-5 pm or by appointment GRAND OPENING OF OUR NEW SHOWROOM Over 8,000 sq ft of Ceramic Tile • Marble • Granite Whirlpool Tubs Faucets • Bath Accessories And Much More! Update your kitchen with a granite countertop "a totally new- display concept for ceramic tile, marble and granite" CERAMIC TILE SALES TJ Marble and Granite Shop 23455 Telegraph Road north of 9 Mile in Southfield Phone 313-356-6430 em e. f. $4 0 4 1r,k Hours: Mon., Tues. and Thurs. 8:30-5 Wed. and Fri. 8:30-8 Sat. 9-5 Or' - 6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851-9666 OPEN MON. THRU SAT. 9 TO 6 V SUNDAY 8 TO 3 -E FOR MOKE •:. 016,, ,- ,•.:, THE FINEST SMOKED FISH & DELI TRAYS HANDOUT NOVA LOX nch C Q inn/ 11 _ I I v 01 in nn 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.