I FOOD

SINAI HOSPITAL

New Cookbook Has
Sephardic Dishes

Milton L. Nathanson, M.D.

On the 500th anniversary
of the dispersal of Jews from
the Iberian Peninsula, Seph-
ardic Cooking presents the
definitive collection of the
varied and distinctive cui-
sines of the Sephardim.
Offering both daily fare and
ceremonial dishes for holi-
days, Mr. Marks' recipes are
user-friendly (all ingredients
are available in the U.S.) and
take the cook on a culinary
adventure that samples the
foods of Asiatic Russia, in-
cluding Georgia, Bukhara
and Samarkand, then on to
India, Persia, the Maghreb of
North Africa, Kurdistan,
Baghdad, Ethiopia, Yemen,
Egypt, Greece, Turkey and
Afghanistan.
The book, 540 pages long,
has 600 recipes. There is an
introduction to each geo-
graphic region that puts the
food into its cultural context.
Following are recipes from
Sephardic Cooking by Cope-
land Marks, published by
Donald I. Fine, Inc., 1992.

and

Jerrold H. Weinberg, M.D.

are pleased to announce

the association of

Lon E. Katz, M.D.

to their practice of

Gynecology, Obstetrics, Infertility

and Microsurgery

located at the

Hechtman Health Center

31500 Telegraph Road, Suite 120

Bingham Farms, Michigan 48025

647-9400

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AUBURN HILLS

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1 pound ground lamb
/3 cup raisins, dark or
light
1 tablespoon chopped
fresh coriander
1 tablespoon chopped
fresh dill
1 teaspoon salt, or to
taste
Y2 cup raw rice, well
rinsed
20 to 25 cabbage leaves,
blanched in boiling
water for 3 minutes
3 large apples, 1 pound,
peeled and sliced, core
discarded
2 medium onions, cut
into rings (1 cup)
3 cups tomato juice

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Raisin, Apple and Lamb
Stuffed Cabbage
Fruit and meat with herbs
makes another unfamiliar
combination for stuffing cab-
bage leaves. Rice always pro-
vides filler and tomato juice
the medium of cooking the
tolma. Another premier ex-
ample of Georgian culinary
ingenuity.

rt AV II I I_V_01___41W)

•

WARREN

•

MILFORD

•

LIVONIA

Copeland Marks is the author
of The Burmese Kitchen,
False Tongues and Sunday
Bread, A Guatemalan and
Mayan Cookbook, The Varied
Kitchens of India, and The
Indonesian Kitchen, as well
as a frequent contributor to
Gourmet, Bon Appetit, and
Food and Wine. He makes his
home in Brooklyn Heights,
New York.

1. Mix the lamb with rai-
sins and herbs and process to
a smooth consistency. Mix
this with salt and rice. Stuff
the cabbage leaves.
2. Put the stuffed cabbage
in one layer in a large pan or
skillet and scatter over it half
of the apple slices and onion
slices. Add another layer of
cabbage and the balance of
apples and onions. Pour the
tomato juice over all and
bring to a boil. Cover the pan
and cook over low heat for 1
hour.
Serve warm with bread.
Serves 6.

BONJAN SALAT

Spicy Eggplant Salad
The heat in this salad dress-
ing can be increased or re-
duced to your own taste. My
own inclination is to go for it,
chili- and pepper-hot, since
Afghan food has few highly
spiced dishes and this is one
that does stimulate the taste
buds.

3 medium eggplants,
about 11/2 pounds in all
21/2 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 red hot 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 1/2 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 eg-
gplant; refrigerate until
ready to use. The salad can re-
main in the refrigerator for
several days.
Serve cold with Afghan
food. Serves 8.

From Sephardic Cooking by Copel
and Marks, © 1992, published by
Donald I. Fine, Inc.

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