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