To All Our
Customers and Friends
Food
NEW TASTES page 200
From
1/8 t. ground nutmeg
1/4 c. finely chopped pecans
SMOKED FISH CORP.
For The Very Best
Quality and Taste.
and it's purveyor
MORRIS KOSHER POULTRY
A Sincere Thank You
For Your Past Patronage
And Continued Loyalty.
We Wish You A
Healthy and Happy
New Year
vaeedteaf4 m
Herring ©
T H E D E TRO IT J EW IS H NE WS
America's premium brand wishes all
our friends a Happy, Healthy and
Prosperous New Year.
Our fine products are featured in A&P,
Farmer Jack, Kroger, Meijers, Shopping Center
Markets, Dannys, Hollywood Markets, Super
Kmart and many other fine stores.
We invite you to enjoy our delicious products
when you break your fast on "Yom Kippur" with
compliments from Lincoln and Philip Sack, the
owners and manufacturers of these fine products.
TOPPING
1 c. flour
1/2 c. light brown sugar
1,2 c. sugar
1 t. ground cinnamon
1 stick margarine, cut into small
pieces
Preheat oven to 450. Place
oven rack at lowest position. Top-
ping: Mix flour, sugars and cin-
namon together in a bowl. Cut
in margarine until mixture form
moist, coarse crumbs the clump
in margarine until mixture form
moist, coarse crumbs the clump
together easily. Filling: Place
apples in a large bowl. Toss with
lemon juice to coat. In another
bowl, mix together sugar, flour,
cinnamon and nutmeg and nuts.
Sprinkle over the apples and toss
until evenly coated. Layer apple
slices in pie shell, mounding them
higher in the center. Pat topping
evenly over the apples to form a
crust. Place pie on cookie sheet
to catch the drips. Bake 15 min.
(Apples will continue to cook af-
ter the pie is removed) and the
topping is golden brown. If the
topping browns too quickly, drape
a piece of foil over pie. Cool com-
pletely before serving. This is
great with parve ice cream or
parve whipped topping. Serves
8.
Goltz 1994
A Yemenite
Rosh Hashanah
DANIEL ROGOV SPECIAL TO THE JEWISH NEWS
I
egend has it that Jewish
settlement in Yemen began
more than 3,000 years ago,
when King Solomon sent
soldiers from Jerusalem to the
southern tip of the Arabian
Peninsula to safeguard the rich
spice caravans that made their
way through the Land of Sheba.
It is more likely, however, that
Jewish merchants from Babylo-
nia (Iraq) and Persia (Iran) who
traded with Saba and Kuch (near
Ethiopia), settled in Yemen in the
course of their business.
While separated geographi-
cally from centers of Jewish
learning, the Yemenite Jews zeal-
ously guarded their religious and
cultural traditions. They were
also active in financially sup-
porting academies in Babylonia
and Egypt.
From the mid-16th century,
when the Ottomans occupied
Yemen, the Jews were persecut-
ed and lived in poverty.
Yemenite Jews first began ar-
riving in Israel in 1881, and by
1919 numbered over 4,000. Some
15,000 arrived during the British
Mandate (1917-48), and in "Op-
eration Magic Carpet" (1949-50),
over 48,000 Yemenites — almost
the entire Jewish community —
were airlifted to Israel.
Yemenites have become part
of the mainstream of Israeli so-
ciety but have maintained their
traditions. The unique intonation
of their Hebrew speech, their
singing and dancing, and their
colorful garb, are now part and
parcel of Israeli life. But no part
of the Yemenite culture has been
more happily accepted than its
cuisine.
At Rosh Hashanah, the holi-
day meal begins with a plate of
"ga'le," a mixture of roasted
peanuts, raisins, almonds and
fruits, over which is uttered the
traditional blessing to the Cre-
ator of the fruits of the tree, the
vine and the earth.
In most Yemenite households,
guests at the New Year feast are
seated on cushions round copper
tables. The traditional bread
dipped in "hilbeh" (clarified but-
ter to which fenugreek seeds have
been added), is eaten first, signi-
fying the beginning of all good
things. Meaning "to be fertile and
multiply," hilbeh is also associ-
ated with ancient fertility beliefs.
Lamb, mutton and beef are the
most popular meats at the Rosh
hashana feast, and honey, toma-
toes, cucumbers and mushrooms
are often used in cooking. So, too,
are several tasty home-made
breads.
The following meal, designed
to serve 4-6, is based on recipes
given t me by four Yemenite fam-
ilies residing in Jerusalem and
Tel Aviv.
MUTTON MEATBALL
1 lb. (450 gr.) boneless mutton or
lamb, minced
1 medium onion, chopped finely
1 slice bread, without crusts
1 egg
1 tsp. parsley, chopped
112 tsp. each salt and black
pepper
1-2 cloves garlic, chopped
1/2 tsp. zhoug (see recipe but may
substitute 1/4 tsp. tabasco
sauce)
flour as required
Mix the meat, onion, bread,
egg, parsley, salt, pepper, garlic
and paprika. Knead well by hand
and form into balls about 1" (a
cm.) in diameter. Sprinkle with
the flour.
Heat small amount of oil in a
heavy skillet and brown the
meatballs over a high flame. Re-
YEMENITE page 204