KOSHER BITES page 112

25040 Southfield Road
NE Corner of 10 Mile and
Southfield
Southfield, Michigan 48075

(810) 569-5000
Fax (810) 569-5801

"This is the perfect blend of
broth and matzah balls.
Thumbs up."
— Gayle Baldi

"Very yummy."

— Holly Piskie

MIXED RATING

"Good matzah balls. Tinny tast-
ing soup. Skip this."
— Julie Edgar

"Ack! The broth tastes funny, or
should I say strange? The
matzah balls weren't very ap-
pealing either."
— Debbie Schultz

"Good matzah balls. Broth is not
too salty."
—Paula Smith

‘,

Excluding Existing Specials.
We reserve the right to limit the quantity of all items.
Not responsible for typographical errors.

UNIVERSAL WATCH REPAIR

LARGEST FACILITY IN MICHIGAN

SPECIALIZING IN JEWELRY REPAIR

CHAIN OR
BRACELET
SOLDERING
ONE WEEK ONLY!

Because Of Your
United Way
Contribution,
Home Is Still
Sweet Home
For Yore Elderly.

United Way

One solder per coupon, expires 12/20/96.

THE DETRO

J

114

DIAMONDS
SEEN
O BY APPOINTMENT

Exclusive agent for Universal Geneve

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KNITTING & NEEDLEPOINT
Rochelle Imber's

Knit, Knit, Knit
855-2114
Accpnts In
Needlepoint

Contemporary Designs

28411 NORTHWESTERN HWY.
AT BECK RD. SUITE 250
SOUTHFIELD, MI

62(3-3042

In Orchard Mall • West Bloomfield

Sunday and Holiday evening
hours through December

'-

Streit's Matzo Ball Mix

Mon.,Tues., Wed., Dec. 16 9 179 18
Mon., Tues., Wed., Dec. 23, 24 25

5% off everything
in the store

FORKS

"No way. Never again. Forks
way down."
Gayle Baldi

—

"Terrible!"

—

Manischewitz Condensed
Clear Chicken Soup with
Three Matzo Balls

Holly Piskie

"Globs of glue. Bad. Really bad."
— Julie Edgar ❑

Mediterranean Flavors
In Your Own Kitchen

PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS

A

cross the Mediterranean,
casual dining spots,
whether Greek taverns,
Turkish lokantas, Por-
tuguese tascas or Spanish tapas
bars, all offer their guests a daz-
zling variety of dishes designed
to whet the appetite or to satisfy
it fully.
Ingredients used in these ca-
sual gathering spots are fresh
and local and seasonings have
distinctive tastes reflecting each
area.
Noted chef and Mediterranean
cooking expert Joyce Goldstein
captures the flavors of these ca-
sual dining establishments in au-
thentic recipes from Greece,
Turkey, Spain and Portugal in
her latest cookbook, Taverna.
Below are some recipes to try.
Clip them out and save them for
a dinner party with a Mediter-
ranean flavor:

ZUCCHINI FRITTERS
Although these fritters are at
their best when hot, in many
Turkish cafes they are served at
room temperature accompanied
by the yogurt-cucumber sauce
called cacik.

1 pound small zucchini
(courgettes), coarsely grated
salt
1/2 pound feta cheese, or equal
parts feta and kesseri or ricotta
6 green (spring) onions, minced
1/2 cup chopped fresh dill
1/4 cup chopped fresh mint
1/4 cup chopped fresh flat-leaf
(Italian) parsley
3 eggs, lightly beaten

1 cup all-purpose (plain) flour

freshly ground pepper
peanut oil for frying

Place the zucchini in a sieve or
colander, salt it lightly and toss
to mix.
Let stand for 30 minutes to
draw out the excess moisture. Us-
ing a kitchen towel, squeeze the
zucchini dry and place it in a bowl

Crumble the cheese over the
zucchini and add the green
onions, dill, mint, parsley, eggs,
flour and salt and pepper to taste.
Stir to mix well.
In a deep frying pan over
medium-high heat, pour in the
peanut oil to a depth of 1/4 inch.
When the oil is hot, using a serv-
ing spoon, drop spoonfuls of the
batter into the oil, being careful
not to crowd the pan.
• Fry, turning once, until nicely
browned on both sides, 2-3 min-
utes per side. Using a slotted
spoon or spatula, transfer the frit-
ters to paper towels to drain.
Keep warm until all the fritters
are cooked.

MEDITERRANEAN page 116